Charlotte Shares

Salmon Burgers with Sriracha Lime Mayo

by Leave a Comment

This recipe was hidden in the depths of my GIANT “tried and true” binder and I was so happy to rediscover it. I haven’t made these Salmon Burgers with Sriracha Lime Mayo in years! When one of my favorite brands, Redmond, reached out to me to do a collaboration, I thought this would be the perfect recipe to share. If you aren’t familiar with Redmond, they make my favorite salt (among other things). It is ancient sea salt mined right here in Utah. It is unrefined and full of natural minerals. It tastes AMAZING and has totally changed my cooking. Once I started using their products over a year ago, I have never used another salt! If you’ve seen my TV segments, Redmond Real Salt ALWAYS makes a cameo!

Now, let me tell you about these incredible burgers! They are made with fresh salmon filets not canned salmon. Did anyone else grow up with “salmon patties” made with canned salmon? Yuck! I remember dousing them with ketchup as a kid to make them edible. Ha!

The flavors are so bright and fresh with the cilantro, fresh ginger, green onions, garlic, and lemon juice. The patties are formed very easily with panko and egg as the binding ingredients. A quick pan fry for about 10 minutes and they are ready to devour!

The Sriracha Lime Mayo is a must! Just five ingredients: mayonnaise, fresh lime juice, Sriracha, red onion and salt. It is the perfect accompaniment to the burgers! Add some lettuce, avocado, and your favorite buns and you have the perfect salmon burger. You can even omit the bun-whatever your preference!

If you aren’t already following them, check out the Redmond Real Salt Instagram page because there is an IGTV video of me making these delicious burgers. I take you through the recipe step-by-step so that you can see how easy they are! Also, just a reminder that I have a discount code for all Redmond products. My code is “charlotteshares” and it will save you 15% on their website.

Selfie with my Salmon Burger? Yes please!

As always, when you make this recipe, please leave a review and comment! You’re going to love these Salmon Burgers with Sriracha Lime Mayo!

Salmon Burgers with Sriracha Lime Mayo

Burgers made with salmon filets brightened up with fresh ingredients such as cilantro, ginger, garlic, and green onions. Top them with the easiest mayo that's so flavorful and tangy!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 10 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Asian
Servings 6 burgers

Ingredients
  

  • 1 1/2-2 lbs fresh salmon filet, skinned and cubed
  • 1 1/4 cup panko bread crumbs
  • 3 green onions, sliced
  • 3 tablespoons fresh cilantro, chopped
  • 3 teaspoons fresh ginger, grated
  • 2-3 cloves garlic, minced
  • 3 eggs, slightly beaten
  • 3 tablespoons reduced-sodium soy sauce
  • 1/2 lemon, juiced
  • 1 tsp Redmond Kosher Salt
  • 1 tablespoon olive oil

Sriracha Lime Mayo

  • 1 cup mayo, (reduced fat ok)
  • 1-4 teaspoons Sriracha
  • 1 lime, juiced
  • 2 tablespoons red onion, minced
  • 1/2 teaspoon Redmond Kosher Salt

Instructions
 

  • Place salmon in food processor, cover, and pulse about 5-7 times to coarsely grind. (Do not over-process and turn into paste.) Set aside.
  • In a large bowl, combine panko, green onions, cilantro, ginger, garlic, eggs, soy sauce, lemon juice, and salt. Add salmon and stir to combine well.
  • Line a sheet tray with parchment, wax paper, or nonstick foil. Using a 2/3 C measuring cup, scoop out salmon mixture and form into 1-inch thick patties. Place on tray. Makes 6 patties. Cover with plastic wrap and place in refrigerator for 30 minutes to 6 hours.
  • While salmon is firming in the fridge, make the Sriracha Lime Mayo by adding mayo, sriracha, lime juice, red onion, and salt to a small bowl. Stir to combine. Taste and add more sriracha if needed. Cover and place in fridge until ready to serve.
  • Heat a large nonstick skillet to medium high. Add olive oil. Place salmon burgers in skillet and cook for 4-5 minutes per side or until cooked through and internal temperature reaches 160 degrees F.
  • Serve with Sriracha Lime Mayo on buns with lettuce and avocado (suggested).
Keyword Burgers, salmon
Tried this recipe?Let us know how it was!

Smoked Ribeye Steaks with Cilantro Chimichurri

by 3 Comments

Y’all…I’m so proud of myself. As most of you know, my husband is deployed overseas. He’s been gone for 6 months and he is the master griller/smoker at our house. Throughout this deployment, I’ve timidly tried using our smoker and, to my surprise, have been successful every time. Why did I think it was so hard?!? I’ve smoked tri-tip a few times and on 4th of July I made the juiciest, most perfect homemade burgers. Honestly it was the first time in my life that I’ve grilled burgers! When I saw that Lee’s Marketplace had ribeyes on sale this week, I decided to go for it. I am so proud and happy to say that my Smoked Ribeye Steaks with Cilantro Chimichurri turned out better than I could have imagined!

Yep I was patting myself on the back big time!!!

I can’t get over how amazing these turned out! I told my husband that he may be losing his job as grill master when he gets home. Ha! I can’t wait for him to be home so I can make this for him. He’s going to love it after 6+ months of bad cafeteria food.

Chimichurri Sauce

Now let’s talk about this bright, tangy, delicious Cilantro Chimichurri. If you’ve never had or made a chimichurri, think of it as a pesto without the nuts. It originates from Argentina and is so delicious on beef, chicken, and fish. We even used it as a salad dressing for this recipe! If you happen to be a cilantro hater, do not worry, because you can make chimichurri with all kinds of herbs. I happen to think cilantro is the best fresh herb on the planet so you know I had to make a chimichurri with it. Just give me a straw!

I just added everything to my Blendtec and from start to finish it took maybe 5 minutes to make. Then I just let it sit out at room temp while I waited for my steaks to finish. So easy!

There are so many recipes out there for smoked ribeye but this is what I did…

I seasoned with a steak rub, smoked them for 40 minutes on low at 225, then cranked the heat up to high and cooked to temp, flipping once. I like my steaks medium-well (don’t yell at me) and my Thermapen from Thermoworks made this so easy. They were perfectly done! Then I let the steaks rest for about 5 minutes, sliced them up, and ate them over salad greens with tomato, cucumber, and avocado. It was incredible!

Not the prettiest picture but oh my gosh this was amazing.

I made four steaks and luckily my youngest wasn’t home because my other two kids and I ate them all. Should I admit that?!? We could not stop eating this perfect steak with that addictive chimichurri on top! Can you imagine grilling some fresh corn and adding that to the mix? Yum!

Also, just a note, but if you don’t have a smoker you can absolutely use a charcoal or gas grill. The main thing here is to make an amazing steak and top it with that chimichurri sauce that is to die for.

If I can make this, anyone can, so I hope y’all run out and get some ribeye steaks (from Lee’s if you’re close!) and make these Smoked Ribeye Steaks with Cilantro Chimichurri. It’s the perfect summer meal that will get you outside in the beautiful sunshine and not heat up your kitchen!

Items on sale at Lee’s the week of July 7-13: ribeye steak, olive oil, red wine vinegar

Smoked Ribeye Steaks with Cilantro Chimichurri

Ribeye steaks cooked perfectly on the smoker topped with a bright, tangy chimichurri sauce. A combo that you'll have on repeat all year long!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Servings 4

Ingredients
  

  • 4 ribeye steaks
  • Steak seasoning or salt & pepper, to taste
  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 bunch fresh cilantro (stems and leaves)
  • 1/4 bunch fresh parsley (stems and leaves)
  • 1/2 red onion, quartered
  • 3 cloves garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Preheat smoker to 225 degrees. Season both sides of steaks then place directly on grill. Close lid and let smoke for 40 minutes.
  • Meanwhile, make chimichurri sauce by placing olive oil, vinegar, cilantro, parsley, onion, garlic, red pepper flakes, salt and pepper in a blender or food processor. Pulse until everything is combined and not big chunks remain (I don't like mine perfectly smooth). Pour into a bowl and set aside (no need to refrigerate right away).
  • After 40 minutes of smoking is up, increase heat on smoker to high and cook for another 4-6 minutes. Then flip steaks and cook to desired temperature and doneness. Remove from smoker and let steaks rest for 5 minutes.
  • Serve steaks with chimichurri on the side or right on top.

Notes

  1. If you prefer your steak more rare, decrease smoke time to 30 minutes then grill on high for less time. I highly recommend using a digital meat thermometer to get your steak perfectly cooked!
  2. This steak is amazing sliced and added to a salad with the chimichurri drizzled over the top. 
  3. Don’t have a smoker? It’s ok! Just use whatever grill you have and cook the steaks to your liking. Top with that amazing sauce and it will be perfect!
Tried this recipe?Let us know how it was!

Frozen Pink Lemonade Pie

by Leave a Comment

Will y’all forgive me if I don’t give you a “red, white, and blue” dessert this week? I think you will quickly forgive when I tell you that this Frozen Pink Lemonade Pie only has six ingredients and is incredible! It’s one of those desserts that you just can’t mess up. It is so refreshing that every bite will remind you of your happiest summer days!

I had something else planned for my new recipe this week but I was recently hanging out with my friend, Marcella, and we were talking about food (of course). She all of the sudden lit up with a huge smile and said, “Have you ever made a lemonade pie? You should make it and post it on your blog!” Then she proceeded to tell me about how her mom, Lisa, always makes it and it’s her favorite easy dessert. Seeing my cute friend light up talking about how nostalgic this pie is for her was so special. I knew right then that I had to get her recipe and make it ASAP!

There are only six ingredients and some of them are even optional. As you all know, I can’t leave recipes alone so I had to add something to it! Ha! I added the zest of one lemon because I love the brightness that it adds. However, you can totally leave it out! Also, if you don’t care about your pie being pink, then leave out the food coloring. It really makes it so pretty though!

I’m already imagining the possibilities for this pie by using different frozen concentrate flavors. Limeade, orange juice (creamsicle?), regular lemonade, strawberry lemonade, grape juice-yum!

If you’re looking for quick, last minute dessert for your summer BBQ’s then look no further. This creamy, refreshing Frozen Pink Lemonade Pie will save the day!

Sponsored post for Lee’s Marketplace. Items on sale the week of June 30-July 6: Red Button vanilla ice cream, Food Club pink lemonade frozen concentrate, Food Club graham cracker crust

Frozen Pink Lemonade Pie

Only 6 ingredients creates the most refreshing frozen pie! This will be your go-to easy summertime dessert!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 4 hrs 30 mins
Course Dessert
Servings 8 servings

Ingredients
  

  • 1 prepared graham cracker crust
  • 1 quart vanilla ice cream, softened
  • 6 oz frozen pink lemonade concentrate, thawed (1/2 a can)
  • 4 oz frozen whipped topping (about 1 heaping cup), thawed
  • 1 lemon, zested
  • 1/2-1 tsp red food coloring, optional

Instructions
 

  • In a large bowl, add ice cream, lemonade, whipped topping, zest, and 1/2 tsp food coloring. Add more food coloring if needed to reach desired color. Stir until combined well. (Using a stand mixer works really well)
  • Pour mixture into graham cracker crust. Spread evenly.
  • Freeze until firm, about 4 hours. Garnish with lemon peel and extra whipped topping if desired.
Tried this recipe?Let us know how it was!

Double Chocolate Raspberry Icebox Cake

by 2 Comments

I am so excited to share with you THE perfect dessert for summer! Icebox cakes are a favorite of mine because they are easy, fun to make, and the flavor possibilities are endless. My Double Chocolate Raspberry Icebox Cake all started with my love of those frozen “Tru Fru” chocolate raspberries from Costco. If you haven’t had them, make sure to look for them next time you’re there. They are my favorite sweet treat!

Once I made this, I knew that it would be perfect for my next Good Things Utah TV segment. Yesterday, I got to be IN THE STUDIO to film my segment! It made me so incredibly happy to be back there doing MY THING! I filmed my 28th TV segment! Still pinching myself that I get to do something that has been a huge dream so deep inside my heart for over 20 years. Getting to cook on TV was definitely a plot twist in my life that was so unexpected! Watch me make this delicious dessert here!

I love doing segments with Ali Monsen! She loves desserts!

I will be making this again as soon as my garden raspberries are ready. When I do, I’ll update this post with step-by-step pictures to show just how easy this is! It’s so simple, it would be a fun one to get the kids involved in. If you’re a chocolate raspberry lover, you have to make this ASAP!

A look inside! The graham crackers get so perfectly soft you would think it was freshly baked cake!

Double Chocolate Raspberry Icebox Cake

No bake perfection! Layers of chocolate graham crackers, white chocolate cream, and fresh raspberries make for an easy, delicious dessert!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 mins
Course Dessert
Servings 12

Ingredients
  

  • 2 cups fresh raspberries, washed and dried
  • 1 box chocolate graham crackers
  • 2 boxes (3.3 oz each) white chocolate instant pudding mix
  • 6 cups heavy whipping cream, divided
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 oz dark chocolate bar
  • 2 oz white chocolate bar

Instructions
 

  • Using an electric mixer, beat 4 cups heavy cream with two boxes pudding mix. Beat until stiff peaks form. Set aside.
  • Using an electric mixer, beat remaining 2 cups of cream with sugar and vanilla until stiff peaks form. Set aside.
  • Place one layer of graham crackers in the bottom of a 9×13 dish. Spread half of the white chocolate cream over the top. Sprinkle half of the raspberries over the cream. Repeat with another layer of graham crackers, the other half of the white chocolate cream, and the remaining raspberries.
  • Add one more layer of graham crackers then top with whipped cream. Spread evenly.
  • Using a grater or vegetable peeler, shave (or grate) chocolate bars over the top of the cake.
  • Refrigerate for at least 6 hours before serving. It will last about 3 days in fridge.

Notes

Chocolate is easier to peel or grate if kept very cold in the fridge beforehand.
Tried this recipe?Let us know how it was!

Sesame Salmon Salad

by Leave a Comment

When I saw that salmon was on sale at Lee’s this week, I knew exactly what I wanted to make. I’ve had this Sesame Salmon Salad on my idea list for months! With Father’s Day this weekend, I thought it was the perfect recipe to share this week. My husband absolutely loves salmon and we sure are missing him right now while he’s deployed overseas. When I told him about this recipe he said that he’s missing bright, fresh, healthy meals like this so much. With that, I’m dedicating this week’s recipe to him!

This is one of those recipes that you’re going to have on repeat all summer long. It’s easy but totally looks and tastes like you spend forever in the kitchen! The sweet and spicy sauce is amazing! The orange marmalade adds the perfect sweetness and the chili garlic sauce adds the spice. The sesame oil and fish sauce add so much depth to the flavor! Lime juice brightens it up! This was actually my first time using the chili garlic sauce and I am in love! It is spicy but not in an overpowering way.

I like to marinate the filets with the fleshy side down so it soaks up the marinade better. Marinating time is only 15 minutes!

While the salmon is marinating, make the salad by first shredding about 5 cups of napa cabbage. This is my absolute favorite cabbage! It is so good raw or cooked!

I just cut the end off, then slice thinly with a good, sharp chef’s knife. Then I toss in some pre-shredded carrots, fresh cilantro, and fresh mint. I love the bright flavor that the herbs add!

Full disclosure, I totally thought that I burned this! Ha! It was absolutely perfect though and wasn’t burned at all. That’s just flavor!

I hope that my Sesame Salmon Salad ends up on your Father’s Day menu this weekend! I love the idea of doing a lighter dinner because then you can indulge with a yummy dessert. Don’t forget to comment and rate this recipe if you try it!

Sponsored post for Lee’s Marketplace. Items on sale June 16-22: salmon (fresh), orange marmalade, fish sauce, limes

Sesame Salmon Salad

Charlotte Hancey
The sweet and spicy sauce makes the perfect marinade for fresh salmon and dressing for the salad. Cilantro and mint brighten the whole dish which balances out the bold flavors of the dressing. Pan seared salmon is the perfect accompaniment to the crunchy bright greens!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 20 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 1/2 lbs fresh salmon filets
  • 2 tablespoons sugar
  • 6 tablespoons lime juice
  • 2 tablespoons water
  • 4 teaspoons chili garlic sauce
  • 3 teaspoons fish sauce
  • 2 tablespoons orange marmalade
  • 4 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 5 cups napa cabbage, shredded
  • 1 1/2 cups carrot, shredded
  • 1/3 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons sesame seeds
  • 2 tablespoons olive oil

Instructions
 

  • In a small bowl, add sugar, lime juice, water, chili garlic sauce, fish sauce, orange marmalade, sesame oil, garlic and salt. Whisk to combine.
  • Place salmon in a shallow dish. Pour half of the marinade over the salmon, reserving the rest. Cover and place in fridge to marinate for 15 minutes.
  • Meanwhile, prepare salad by adding cabbage, carrots, cilantro, mint, and 1 1/2 tablespoons sesame seeds to a large bowl. Toss to combine.
  • Heat a large non-stick skillet to medium-high heat. Add olive oil. Once pan is hot, add salmon filets skin side down. Sear for 5 minutes. Flip and continue cooking 5 more minutes or until salmon is cooked through.
  • Add remaining marinade/dressing to salad and toss to combine. Place salmon on top, sprinkle with remaining sesame seeds, and serve immediately.
Tried this recipe?Let us know how it was!

Skillet Chicken Tamale Pie

by 2 Comments

Growing up, my mom made the BEST homemade tamales. Everyone loved them so much, she would sell them to friends, neighbors, and coworkers. My favorite was her chicken tamales! She would make queso dip to go with them and the combo was amazing. Unfortunately, my mom passed away before I could get her recipe. I know that if I tried to re-create them, they’d never taste as good as hers! Instead, I thought I’d try something that has those same flavors-chicken, cheese, onions, cornmeal, green chilies, and spices. My Skillet Chicken Tamale Pie is the result of my experiment and it turned out so great!

This beauty starts with a simple chicken mixture. I love using rotisserie chicken in this! I almost always have it in my freezer in 2-3 cup portions. If you don’t have rotisserie, you can precook some chicken breasts. One way is in an Instant Pot or slow cooker. Just add some salt, pepper, garlic powder, and onion powder to give it some flavor. Or you could cube up some chicken breasts, add seasoning, then saute them in oil for 10-15 minutes or until cooked through. Use the same skillet that you’ll use for the rest of the recipe.

You can use a red, yellow, or white onion for this! I used red because they’re on sale at Lee’s this week.
After browning the onions, add chicken, Rotel tomatoes, enchilada sauce and cheese.
Mix the cornbread up then add green chilies and Mexi corn. Pour over chicken mixture, add cheese, then bake!
Had to show you what’s under than golden goodness!

I LOVE how yummy this Skillet Chicken Tamale Pie turned out! This is one of those recipes that I made up as I went and hoped that it tasted as good as it did in my head. It definitely did and then some! The chicken mixture is simple but super flavorful from the Rotel and enchilada sauce. Then the fluffy Mexican cornbread bakes up perfectly on top for the most delicious “tamale” flavor! One of my favorite things is that it’s all in one skillet! This is a quick, flavorful meal that your family will devour!

Sponsored post for Lee’s Marketplace. Items on sale June 9-15: chicken breasts, cornbread mix, green chilies, Mexi corn, Kraft Mexican cheese blend, Rotel, red onions

Skillet Chicken Tamale Pie

Charlotte Hancey
All the delicious, bold flavors of tamales without the work!
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 1 small onion (red, yellow, or white), diced
  • 1 tablespoon olive oil
  • 3 cups pre-cooked chicken (rotisserie)
  • 1 (10 oz) can red enchilada sauce, mild
  • 1 can Rotel tomatoes, drained
  • 1 1/2 cups shredded Mexican cheese blend, divided
  • 1 (15 oz) box cornbread mix (plus eggs, oil, milk or water to make)
  • 1 (4 oz) can green chilies, drained
  • 1 (11 oz) can Mexican corn, drained

Instructions
 

  • Preheat oven to 375 degrees.
  • In an ovenproof skillet, on medium-high heat, add olive oil then onions. Cook for 5-7 minutes or until golden brown.
  • To the skillet, add chicken, enchilada sauce, and Rotel. Stir to combine and let simmer while making cornbread.
  • In a medium sized mixing bowl, mix cornbread according to package directions. Add green chilies and corn then stir to combine.
  • To the skillet chicken mixture, add 1 cup shredded cheese. Stir to combine. Pour cornbread mixture over the top of chicken. Sprinkle 1/2 cup cheese over the top.
  • Place skillet in oven and bake for 30-40 minutes or until golden brown and cornbread is cooked through.
  • Serve immediately and top with sour cream if desired.

Notes

If you don’t have rotisserie, you can precook 2 chicken breasts. One way is in an Instant Pot or slow cooker. Just add some salt, pepper, garlic powder, and onion powder to give it some flavor first. Or you could cube up some chicken breasts, add seasoning, then saute them in oil for 10-15 minutes or until cooked through. Use the same skillet that you’ll use for the rest of the recipe.
Tried this recipe?Let us know how it was!

Homemade Hawaiian Meatballs

by 1 Comment

I have another “Tried & True” recipe for y’all this week! My Homemade Hawaiian Meatballs have made a regular appearance on our dinner table for at least ten years. My mother-in-law made them for us once and we all became immediate fans. My kids were toddlers at the time and they gobbled them up! I can’t leave recipes alone as you know so I have made some tweaks over the years to perfect the flavors and make the directions simpler.

If you’ve never made homemade meatballs, don’t be intimidated. They are so easy and totally worth the effort! I usually call in one of my teenagers to help scoop so I can quickly roll the meatballs and it goes really fast. The ingredients for the meatballs are simple but flavorful-breadcrumbs, milk, egg, and spices. I like to use my large electric skillet to make this dish because I can fit all the meatballs in at once. If you only have a smaller skillet that is ok. You can brown them in batches but then make the sauce and add everything back in together.

Brown the meatballs first in olive oil.
Then set aside to make the tasty sauce with pineapples and bell pepper.
The sauce comes together quickly and is so full of bold flavors!
Then just add the meatballs back in so they can cook through and the sauce thickens for about 20 minutes. This makes a lot!

Doesn’t that look so delicious? Homemade meatballs with that tangy sweet sauce full of pineapples comes together for the perfect family meal. We serve it over rice with a side of steamed broccoli for a complete meal that everyone loves. It makes enough to feed my family of five plus have at least a couple more meals as leftovers. I hope that this family favorite of mine becomes one of yours too!

Lee’s Marketplace is back in a regular sale ad rotation and I am so happy! I love trying to find recipes for the week that have as many ingredients on sale as possible. Most ingredients for my Homemade Hawaiian Meatballs are on sale!

***Items on sale the week of May 26-June 1: ground beef, breadcrumbs, milk, eggs, pineapple tidbits, sugar, red wine vinegar, soy sauce, beef bouillon, olive oil

Homemade Hawaiian Meatballs

  • Servings: Serves 6-8
  • Print

Ingredients

For the meatballs:
2 lbs ground beef
½ cup plain breadcrumbs
½ cup milk
1 egg, slightly beaten
2 teaspoons salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons olive oil

For the sauce:
1 can (20 oz) pineapple tidbits, drained but reserve juice
1 green bell pepper, diced
½ cup granulated white sugar
¼ cup red wine vinegar
2 tablespoons soy sauce
4 beef bouillon cubes (or 2 tablespoons beef base)
½ cup reserved pineapple juice
2 tablespoons cornstarch
½ teaspoon salt

Directions

Add all ingredients for the meatballs to a large mixing bowl. Mix until everything is combined well. Form into walnut sized balls.

Heat a large skillet to medium-high and add olive oil. Add meatballs to pan (in batches if necessary) and brown on all sides. Once brown, remove from pan and set aside on a plate.

Reduce heat to medium and add pineapple tidbits, bell pepper, sugar, red wine vinegar, soy sauce and beef bouillon to pan. Stir to combine.

In a small bowl, add pineapple juice and cornstarch then whisk until combined and no lumps remain.

Pour into sauce mixture and stir to combine. Add meatballs back to pan and cook on medium-low for 20 minutes. Serve over rice.

Watermelon Mint Limeade

by Leave a Comment

Who is ready for summer? With all the craziness of the last few months I am very ready! Not only am I a mom but I am also a teacher so I am celebrating school being out. No more “distance learning!” When I think of summer, I think of watermelon. Fun fact-I HATED watermelon my entire childhood! It wasn’t until I was 17 and at a summer camp that I started liking it. I was helping in the kitchen and it was a sweltering Texas summer. I had to cut up buckets and buckets of watermelon for the campers. I was so hot and thirsty that I took a bite and it was like heaven! I’ve been a fan ever since! What better way to kick off summer than with my Watermelon Mint Limeade?!

Just 3 ingredients are transformed into the most refreshing summertime drink! My kids and I love this so much and drink it often during the hot summer months. We even love pouring it into popsicle molds for a yummy, icy treat!

How do you cut your watermelon? I like to cut off each end, carve the sides, then cut into big chunks.
After dicing it into big chunks, you blend 10-15 cups of the watermelon. Then you HAVE to strain it! I like to strain it right into a big measuring container so I can see when I get to 5 cups of juice.
Frozen limeade is a great, simple way to add lots of flavor!
I love the smell and taste of fresh mint! It adds so much brightness to this drink!
Ready to blend! Did you know that I have a Blendtec discount code? Just use “charsaves” on their website!

So delicious and refreshing! This is the drink that you’ll have on repeat all summer long! Cheers to life getting back to normal and happy summer days ahead!

Sponsored post for Lee’s Marketplace. Items on sale through May 25: watermelon and limeade.

Watermelon Mint Limeade

  • Servings: Serves 6-8
  • Print

Ingredients

10-15 cups fresh watermelon, cubed
1 can frozen limeade
Small handful fresh mint

Directions

Place 4-5 cups at a time of cubed watermelon in a blender. Blend until smooth. Pour into a mesh strainer that is over a bowl.

Continue blending and straining watermelon until you get 5 cups juice.

Add strained watermelon juice back to blender then add frozen limeade and mint. Blend until smooth. Serve immediately over ice.

Notes:
1. This will start to separate a little after blended which is ok. A quick stir will mix it right back up!
2. This makes for yummy popsicles! Just pour into molds and freeze.

Virtual Cooking Class

by Leave a Comment

Ok here we go!!! Let’s make some Tex-Mex!
Welcome to my first Virtual Cooking Class! I am so so excited to offer this! Here’s how it will work:⁣
⁣
🍳Pay $25 to reserve your spot⁣
🍳Email me to receive the link to my Private Facebook Group⁣
🍳The group will have the ingredient and supply list⁣
🍳Recipe will be posted too!⁣
🍳At the posted time, I will go live in my Facebook group and we will cook TOGETHER!⁣
🍳I’ll walk you through the recipes step by step. ⁣
🍳The group will be available to refer back to for 3 weeks.⁣

Why didn’t I think of this 2 months ago?!? This is going to be a blast! The time posted is for Mountain Time zone.

Chocolate Chip Peanut Butter Pretzel Blondies

by Leave a Comment

I think it’s about time we had another dessert around here don’t y’all think? Blondies are one of my favorite quick desserts to make. If you have a good, basic blondie recipe, it is such a blank slate for whatever flavors you want to add. I have two other blondie recipes here that are so delicious! My Loaded Pumpkin Blondies are on repeat during the fall around here. Also, remember my White Chocolate Cherry Blondies from last summer? I can’t wait to make those again! The idea for my Chocolate Chip Peanut Butter Pretzel Blondies popped into my head a few months ago and I am so happy with how they turned out!

I mean, who doesn’t love chocolate and peanut butter? Add the crunchy pretzels and that’s a trio of flavors that makes my mouth water! My two girls normally aren’t fans of peanut butter and they LOVE these! No one can resist these warm out of the oven with a glass of milk!

The cast of characters! Except pretend there’s an extra egg and some salt in that picture…

The first time I made these, they turned out very dry but were really good. Oh darn I had to make them again! Ha! The second time around I reduced the peanut butter, reduced the pretzels, and added an extra egg. Success!

They are so fun to make! Here they are ready for the oven with my real life mess in the background!
30 minutes and they are ready! I like to add some extra, larger pretzel pieces on top for fun but that’s optional.

I wish I hadn’t let my Chocolate Chip Peanut Butter Pretzel Blondies sit on my recipe idea list for so long. They are amazing and are definitely going on the regular dessert rotation around here! Hope you love them too!

Sponsored post for Lee’s Marketplace.

Chocolate Chip Peanut Butter Pretzel Blondies

  • Servings: Serves 10-12
  • Print

Ingredients

2 cups brown sugar
1 cup butter, mostly melted and slightly cooled
3 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup creamy peanut butter
1 cup semisweet chocolate chips
1 cups pretzels, broken into small 1/4-1/2 inch pieces
Baking spray

Directions

Preheat oven to 350. Prepare a 9×13 baking dish by lightly coating with nonstick baking spray.

With a stand or electric mixer, beat brown sugar and butter together until smooth. Mix in eggs and vanilla.

With mixer on low speed, slowly add flour then baking powder and salt. Continue mixing until flour is incorporated and mixture is smooth.

Add peanut butter and mix until smooth. Fold in chocolate chips and pretzels.

Pour batter into prepared pan and spread evenly (mixture will be thick).

Optional: add large pieces of pretzels to the top of the batter and lightly press.

Bake for 25-35 minutes or until edges are lightly golden and center is set.