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Award-Winning Pecan-Crusted Nashville Hot Chicken

This post brought to you in partnership with American Pecans.

We love any excuse to try a new chicken recipe, especially Hot Chicken! A few months ago, our friends at American Pecans hosted the #NotJustPie contest on Instagram and Twitter, asking fans to break pecans out of the pie shell and show off their best non-pie pecan recipes, and it’s clear why this Pecan-Crusted Nashville Hot Chicken came out on top.

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Chicken Fried Steak

A Southern Favorite

What evil genius came up with the idea for chicken-fried steak? Just when I’m trying to be good, eating my greens, avoiding sweets, the notion to make chicken-fried steak takes hold in my brain and doesn’t let go until the deed is done. Dear brain, what are you doing?

Chicken-fried steak, if you are unfamiliar with the dish, is a Southern favorite—tenderized beef cutlets, dipped in egg and flour and fried, much like fried chicken, but with steak.

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Grilled Pizza with Red Peppers, Broccoli, and Onions

Making pizza on the grill takes a little bit of courage the first time. Tossing uncooked dough directly onto the grate over live fire? Topping the pizza while it’s on the grill? Seems a bit daunting.

But once you try it and see how delicious it is, you’ll go back for more.

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4 Great Add-Ins for Tuna Salad

Those of us who love tuna salad, LOVE tuna salad.

And while plain tuna salad with a bit of mayo and some salt and pepper is delicious, it can get a little bit same-old, same-old. Luckily it couldn’t be simpler to add interest to that little can of fish, and the options for changing it up are pretty endless.

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Pesto White Bean Veggie Burgers

As a vegetarian during my late teens and twenties, I ate my fair share of veggie burgers. After college I started making my own, improving on the store-bought burgers I’d come to rely on by making my own zesty bean burger packed with herbs and subtle spices.

The recipe has come a long way since those days, and the latest version is this tender white bean number with double pesto—some goes in the burgers and some goes into a creamy sauce over top.

These veggie burgers cook up like a dream. They’re sure to be a winner for meat eaters and vegetarians alike.

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Lemon Icebox Pie

Pie IS nostalgia. And this particular Lemon Icebox Pie represents my own personal stroll down memory lane, complete with sighs and happy feelings.

There’s just something about a creamy, dense lemon filling topped with sour cream, settled on top of a graham cracker crust. It’s one of those old-fashioned desserts that takes you back in time. It makes your cheeks pucker and your eyes roll with pleasure.

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Graham Cracker Crust

Do you love pie, but stress about the crust? Welcome to a very large club.

Never fear. Homemade pies aren’t just for those people who were born with the domestic gene. After making this graham cracker crust, you will be able to start your very own new club called “Look, Ma, I Made a Pie!”

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Meal Plan for July Week 4

This month, Summer Miller is back, sharing her meal plans for July. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

Midway through July, my kitchen counters usually succumb to their seasonal role as garden vegetable display tables. Every available surface is covered with cucumbers, beans, onions, carrots, Kohlrabi, and tomatoes — among others.

The cantaloupes come in faster than we can eat them, the watermelon vines have taken over half of the yard, and I spend hours every evening washing, preparing, and preserving what I can then giving away the rest.

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BBQ Pulled Jackfruit Tacos

Tacos are my “single girl” food. You know, the food that you make whenever your partner, kids, or roommates are out of town and you get to sit down and be really honest about what you and only you feel like eating? I never tire of them and am always looking for ways to amp up my taco game.

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What is Jackfruit and How Can You Use It?

Jackfruit is turning up in more grocery aisles and restaurant menus these days. Although I am occasionally skeptical of new food trends, this nutritious, tasty fruit looks like it’s here to stay in my pantry thanks to its versatility and affordable price.

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Peach Cobbler

Summer Peach Cobbler

My friends know me well. They know if they invite me over and I see that they have bushels of fresh-picked peaches just waiting for a home, that I will offer my own kitchen counter space to take some of those gorgeous peaches off their hands. Such sacrifice, yes, I know. ;-)

Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler recipe from Sunset Magazine that we’ve used for several years. Feel free to experiment with the ratios and the fruit in this peach cobbler recipe. You can easily add in some blueberries or nectarines.

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Black Bean Burgers with Spicy Mayonnaise

Once upon a time, I ran a vegetarian restaurant in a college town, and one of its signature dishes was the “Big Veg.” The Big Veg was a scratch-made soy veggie burger.

As such, it was pretty good for its time, but it needed some serious updating. These days, I want something better than “pretty good.”

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Grilled Salmon with Peach Salsa

This spicy and slightly sweet grilled salmon is bound to become a favorite this summer. Smoked paprika, garlic, and onion powders in the rub create a savory, smoky flavor, while a touch of sugar adds a hint of sweetness and helps the skin become unbelievably crispy.

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Foil Packs with Sausage, Corn, Zucchini and Potatoes

It’s summertime, and the livin’ should be easy! And easy it is with these make-ahead foil packs that you can throw on the grill after a long hike or a day at the beach.

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Meal Plan for July Week 5

This month, Summer Miller is back, sharing her meal plans for July. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

And just like that we are finishing off the month of July! The official end of summer is still a couple of months way, but the back to school sales are everywhere reminding us the end is near. Soon fall sports and homework will replace swimsuits and sprinklers.

With that in mind I want to make the most of these final carefree days. My garden is packed with tomatoes, basil and cucumbers at this point in the season, and this week’s meal plan puts them all to good use.

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Lentil Salad with Summer Vegetables

As the weather warms, I spend a lot of time outside. My garden is flanked by the trailing tendrils of cantaloupe and watermelon on one side, and a uniform row of ten rhubarb plants on the other. The raised beds in between burst with any number of vegetables, including tomatoes, peppers, salad greens, and 200 sets of onions.

After weeks of tending, harvesting, and then cleaning the fruits of my labor, I’m ready to prepare them in the simplest of ways. I don’t want to worry about food; I want to enjoy a meal with the people I’m feeding.

Besides, more often than not, fresh produce needs little more than a vinaigrette and a good toss to turn it into something for the table.

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Blueberry Crumb Bars

Blueberries are such a popular snack in our house—my 3-year-old son eats them by the handful. But they also make their way into a lot of the baking and cooking I do.

He often requests them in pancakes and muffins, and more recently, in these blueberry crumb bars.

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Meal Plan for July Week 2

This month, Summer Miller is back, sharing her meal plans for July. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

I ease into my work weeks like I ease into my mornings – slow and simple. I do my best to leave my meetings to the other days of the week, and let Mondays serve as the day I set myself up to take care of odd and ends, dig out from emails that have accumulated over the weekend, and take stock of the week ahead.

When I transition to dinner on Monday nights, I take the same approach. I want to hang out with my kids and husband, find out how their days went and see what lies ahead for them. I don’t want to be distracted by over complicated menus.

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Kimchi Deviled Eggs

These kimchi deviled eggs transcend your average deviled egg by incorporating classic Korean ingredients such as kimchi, sesame, and gochujang, a Korean chili paste.

The result is wildly exciting. The sesame and gochujang add nuttiness, sweetness, and spice while the kimchi contributes a bright, sour flavor with a hint of funk.

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Grilled Shrimp Taco Bowl

For as long as I can remember, shrimp has been one of my favorite foods, and these grilled shrimp taco bowls treat shrimp like the pretty little superstars they are!

This bowl is packed with healthy Mexican-inspired ingredients such as black beans, corn, tomatoes, and lettuce, all served on top of rice with a spicy cilantro dressing.

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12 Easy Recipes for a Last Minute 4th of July Party

When the 4th of July rolls around, it’s almost guaranteed you’ll be invited somewhere — potentially at the last minute as plans come together. Or maybe you’ll be the one inviting people over the night before the barbecue!

Either way, you might not have a ton of time to prepare something to bring with you—but that’s where these recipes help.

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Sautéed Escarole

Have you ever had escarole?

It’s easy to mistake for lettuce, but it’s actually a slightly bitter green, in the chicory family with endive, frisée, and radicchio.

The leaves are a bit thick, like kale, have raggedy edges, and are light green on the outside, with often a pale yellow center on the inside.

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Skillet Chicken with Cheesy Orzo and Zucchini

There is a true beauty to one-skillet dinners, and it’s not just the fact that there is only one pan to wash.

It’s just very satisfying to place a skillet right in the middle of the table and scoop out essentially your whole meal. It’s family style dining at its best. (Just be careful of the hot pan!)

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Greek Pasta Salad

Packed with fresh tomatoes, peppers, and cucumbers—not to mention Kalamata olives and feta cheese—this pasta salad has all the flavor of your favorite Greek salad! The lemony garlicky dressing is also flavorful enough to stand up to olives and feta, but it doesn’t overpower the more delicately flavored ingredients such as cucumber and tomato.

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Zucchini Tomato Quiche

One thing we gardeners can count on in the peak of summer is a surplus of zucchini and tomatoes, right? That basil plant in the corner of the garden bed is pretty happy too.

If you are looking for ideas of what to make with the most summery of summer produce, check out this zucchini tomato quiche!

It’s simple enough as quiches go—shallots, shredded zucchini, an assortment of colorful cherry tomatoes, basil, and herbs with a custard base of eggs, milk, cream, sour cream, and Parmesan.

Tomatoes, basil, and zucchini play well together as a matter of principle, and they work beautifully in this quiche. Every bite is a taste of summer.

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How to Blind Bake a Pie Crust

Many sweet and savory pie recipes require pre-baking or “blind baking” a crust. No one really knows where the term got its name, but “blind” baking a crust means baking it without a filling.

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Meal Plan for July Week 3

This month, Summer Miller is back, sharing her meal plans for July. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

Summer has arrived launching cannonballs of heat and humidity. The air is thick and heavy like wet blankets. I can feel the weight of it on my skin and in my lungs.

I wade through the sticky and heat-stricken Midwestern masses by day, awaiting the cooler evenings that seem endless this time of year.

The fireflies are out in droves looking for love in the twilight skies and between blades of grass peppered with white clover. Every evening is an opportunity for dinner and a show. Meals by the window or on the porch suit me just fine in July even in the thick summer air.

This month, Summer Miller is back, sharing her meal plans for July. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.

Summer has arrived launching cannonballs of heat and humidity. The air is thick and heavy like wet blankets. I can feel the weight of it on my skin and in my lungs.

I wade through the sticky and heat-stricken Midwestern masses by...

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What’s in Season in July?

Hello Summer, hello July, and welcome to month 7 of our Monthly Produce Guides!

This is the season we wait all year for, the time of plenty. Our gardens, local famers markets, and supermarket produce sections are filled with glorious choices.

If July isn’t National Zucchini Month, it should be, right? If you garden, you might be regretting that decision to plant more than a couple zucchini plants, as each one produces enough zucchini to feed a family of four. No worries! We have you covered with dozens of recipes for zucchini and summer squash.

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Try This! 4 Great Add-Ins for Hummus

When you are pondering an appetizer for a party, you can never go wrong with hummus. It’s popular with kids and adults, it’s easy to make in quantities large or small, and it’s highly adaptable.

Earthy, savory, creamy, protein-packed: hummus is a great base for all kinds of add-ins.

Sure there are a bunch of pre-made flavor variations available at the store, but it’s so easy to make your own “house” version. Then you not only have a crowd-pleasing party appetizer (or snack), you also have bragging rights!

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10 Best Grilling Recipes for the 4th of July

The 4th of July is one of those quintessentially American summer holidays that just requires firing up the grill and hanging around outside. Whether you’ve got your menu all planned out already or need some inspiration, don’t miss these ideas!

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About this site

Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.

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