Charlotte Shares

Freezer Meals

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Aren’t freezer meals awesome?!? Every year around this time, I love to stock up my freezer with tried-and-true family favorites. Pot pies, enchiladas, soups, and casseroles. Yum! Having these delicious meals in my freezer saves our dinner on busy weeknights.

I have been working on a fun project to share my favorite freezer meals with you all! I have started a private Facebook group where I share full videos and recipes for my favorites. There is a one time fee of only $10 to join. I will be adding more and more recipes throughout the season too!

My freezer meals are fresh, simple, and with no processed cream soups. They are easy and delicious! I can’t wait for y’all to have these recipes! I will only be sharing them in my private group.

Venmo $10 to @charlotte-hancey to reserve your spot then email me to get the link for the group at charhancey@yahoo.com

Skillet Apple Drop Biscuits

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If you’ve followed me for a while, then you know I have shared several recipes for drop biscuits. I perfected my “plain” recipe a couple of years ago and love to change up the flavors. I made my Cheesy Poblano Drop Biscuits on Good Things Utah and they are so bold and delicious! I love to top my pot pies with my Rosemary Parmesan Drop Biscuits too. I have only made one sweet flavor, Pumpkin Churro, which was delicious but have wanted to try a new sweet one. Since it’s September, of course I’m thinking about apples! I decided to make them in a skillet because the batter was a little “wetter” and they turned out amazing. You’re going to love my Skillet Apple Drop Biscuits!

Is it dessert? Yes. Is it breakfast? Yes. Is it like a cobbler? Yes!

This easy dish is so versatile and you can have it anytime! I won’t even judge you one bit if you have it for dinner!

If you would rather the biscuits be more separated, you can scoop the batter and put in a greased muffin tin. They look like one big cake in the pictures here but still came out separately. They would not work on a sheet tray like my other drop biscuit recipes because the batter is looser and spreads.

This is the perfect dish to highlight September’s apple harvest and enjoy the warm cinnamon and nutmeg flavors of fall. Make sure to review the recipe here when you make it!

Sponsored post for Lee’s Marketplace. Items on sale the week of September 22-28: flour, granulated sugar, brown sugar, butter, milk, apples (several varieties)

Skillet Apple Drop Biscuits

Charlotte Hancey
This is the perfect dish for apple lovers! Cinnamon, brown sugar apples are folded into an easy drop biscuit batter then baked to a golden brown. They're topped with a simple vanilla glaze for a versatile dish that can be enjoyed for breakfast or dessert.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 10 biscuits

Ingredients
  

For the apples:

  • 6 tablespoons butter
  • 2 apples, peeled, cored, diced small
  • 3 tablespoons brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • pinch salt

For the biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup butter, melted
  • 1 cup milk whole, 2% or 1%

For the glaze:

  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons milk

Instructions
 

  • Preheat oven to 450° F.
  • Heat a large oven-proof skillet to medium then add 6 TB butter. Once melted, add apples, brown sugar, cinnamon, nutmeg and salt. Stir to combine and cook for 5-10 minutes or until slightly soft. (If you like them softer, cook longer) Turn off heat and set aside.
  • In a medium-sized bowl, add flour, baking powder, sugar and salt. Stir to combine. Add melted butter and milk. Stir until just moistened.
  • Add cooked apples to biscuit batter and fold to combine. Do not scrape the cinnamon/butter mixture off the bottom of the skillet. Leave some for the biscuits to cook on top of.
  • Using a large scoop, drop about 1/3 cup size batter into skillet until all batter is used. The batter might spread some but that's ok. Place skillet in oven and bake biscuits for 10 minutes or until light golden brown.
  • While biscuits are baking, make the glaze by whisking together powdered sugar, vanilla, and milk. Add more powdered sugar if it's too thin or more milk if it's too thick. Needs to be a pourable but thick consistency.
  • When biscuits are done, remove from oven and drizzle glaze over the top. Serve immediately.

Notes

  1. Use any apples you like but it is preferred to use a more tart apple like Granny Smith, Pink Lady, Braeburn, or McIntosh.
  2. If you want your biscuits to be more separated, you can drop the batter into greased muffin tins. 
Keyword apples, biscuits, breakfast, cinnamon, cobbler, dessert, skillet
Tried this recipe?Let us know how it was!

Baked Caprese Chicken Risotto

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Busy, busy, busy! That is my life right now since school started. I keep trying to tell myself what life was like 5 months ago during “quarantine” when I was wishing things were just normal and busy. I do thrive when life is busy and that is why I wear so many different “hats!” Cooking is my stress reliever and my favorite hobby as y’all know. However, when I’m crazy busy, it can be a frustration. Why does my family have to have dinner EVERY night?!? Ha! Times like this are when my easy “go to” meals come into play. My Baked Caprese Chicken Risotto is one of those dishes that sounds fancy but is so so simple!

This beautiful, tasty dish has just eight ingredients! Seriously! Arborio rice is the kind I use for this but it would probably work with jasmine rice. Sometimes arborio is hard to find. It is a short grain rice and is the kind that you use for making traditional risotto. If you use jasmine rice and it works let me know!

The rice is baked with butter, chicken broth, and salt. Then you just toss in cooked chicken, mozzarella, and fresh basil. We love the taste of fresh tomatoes in ours but if you prefer cooked, then just add the tomatoes in with the rice before baking. Serve with a simple side of green beans or a salad for a complete meal. It’s the easiest dinner that everyone in your family will gobble up!

Sponsored post for Lee’s Marketplace. Items on sale the week of September 15-21: chicken breasts, chicken broth, mozzarella, butter

Baked Caprese Chicken Risotto

Risotto without the constant stirring? Yes please! This baked risotto is so simple and has all the delicious flavors of caprese-fresh tomatoes, mozzarella, and basil. The perfect busy weeknight meal!
4.25 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 2 tablespoons butter
  • 2 1/2 cups chicken broth
  • 1 cup uncooked Arborio rice (short grain)
  • 1/2 cup yellow onion, diced
  • 1/2 teaspoon salt
  • 3 cups cooked chicken (see notes)
  • 8 oz mozzarella, cut into 1/2-inch cubes
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup fresh basil, chopped

Instructions
 

  • Preheat oven to 400° F.
  • Place butter in a 9×13 baking dish. Bake 5 minutes or until melted. Remove from oven.
  • Add rice, broth, onion, and salt. Stir to combine. Cover with foil and carefully place back in oven.
  • Bake for 30-35 minutes. While rice is baking, warm chicken and prepare mozzarella and basil.
  • Remove rice from oven and fluff with a fork. Add warmed chicken, mozzarella and basil. Toss to combine. Serve immediately.

Notes

  1. Arborio rice is the only kind I’ve tried for this recipe. Jasmine rice might work if you can’t find it. Do not use instant rice.
  2. For the chicken, you can use rotisserie chicken or pre-cook chicken breasts. To cook chicken breasts, I prefer using a slow cooker. Season with salt, pepper, onion powder, and garlic powder plus a cup of water. Cook on low for 7 hours or high for 4 hours. 
  3. For the mozzarella, I prefer to use the fresh kind that is usually found near the deli.
Keyword arborio rice, caprese, fresh basil, fresh tomatoes, main dish, mozzarella, risotto, rotisserie chicken
Tried this recipe?Let us know how it was!

Banana S’mores Hand Pies

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I have the most delicious recipe for y’all just in time for Labor Day weekend. I have been wanting to make hand pies for a couple of months now but, as usual, I wanted to make something that I’d never had before. A few nights ago we had s’mores in our backyard. I’m a HUGE s’mores fan and love any dessert that has the classic flavors of graham crackers, marshmallow and milk chocolate. I thought a “plain old” s’mores hand pie sounded too basic and wanted to add another flavor. Remember when you were a kid and made those banana boats over the campfire? Bananas placed in foil, split down the middle, then filled with marshmallows and chocolate chips-yum! Those were my inspiration for the added flavor and I decided on a Banana S’mores Hand Pie. OH MY GOSH Y’ALL they turned out incredible!

If you’ve ever made a cookie or anything baked with marshmallows, you know that they tend to melt and disappear. I didn’t want that to happen in these pies so I decided to combine marshmallow creme and softened cream cheese. Then I added a few more mini marshmallows and the result was the perfect ooey gooey marshmallow filling. If you need to make them dairy free, just use plain marshmallow creme and mini marshmallows. Still delicious but I loved the cream cheese combo even more!

These hand pies are so simple to make! You start with ready made pie crust but feel free to make your own if you’re an overachiever. Then you cut smaller circles out of the crust. Next, just layer a piece of graham cracker, milk chocolate, 2 banana slices, a dollop of the marshmallow/cream cheese, and a few more mini marshmallows. Then you add a light egg wash to the edges, fold and seal. After placing on the pan, you brush with butter then sprinkle graham crumbs on top. Bake for 10-15 minutes and that’s it! They are my new favorite hand pie and I honestly can’t wait to make them again.

These would be perfect for your Labor Day gatherings or anytime you want a delicious treat! You don’t need to wait for a campfire to enjoy all the flavors from s’mores that you love! The bananas, pie crust and cream cheese take those classic s’mores flavors to the next level. Get the kids in the kitchen with you because they’re that easy and fun to make!

Sponsored post for Lee’s Marketplace. Items on sale the week of September 1-7: Food Club marshmallow creme, mini marshmallows, Hershey’s milk chocolate bars, graham crackers, butter

Banana S’mores Hand Pies

You don't need a campfire to enjoy all the classic flavors of s'mores! The addition of bananas, pie crust and cream cheese make these even better than the original!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 10 mins
Total Time 50 mins
Course Dessert
Servings 12 pies

Ingredients
  

  • 2 boxes ready made pie crust
  • 6 graham crackers, broken into fours
  • 3 milk chocolate candy bars, 1.55 oz each
  • 2 bananas, sliced
  • 7 oz marshmallow creme
  • 8 oz cream cheese, softened
  • 3/4 cup mini marshmallows
  • 1 egg, beaten
  • 2 tablespoons water
  • 1/2 cup butter, melted

Instructions
 

  • Preheat oven to 450° F. Prepare two baking sheets by spraying with baking/cooking spray.
  • In a medium-sized bowl, combine marshmallow creme and cream cheese using a hand mixer until smooth. Set aside.
  • Lay out one of the pie crusts on a flat surface. Using a bowl that is about 4 inches in diameter as a guide, cut out smaller circles with a knife. You should be able to get two. Then ball up remaining dough, roll it out with a rolling pin, and cut out one more circle. Repeat with remaining pie crusts until you have 12 four inch circles.
  • In a small bowl, combine egg and water. Set aside.
  • Lay dough circle on a flat surface then place one small graham cracker rectangle on it. Then add 3 small rectangles of chocolate (enough to cover cracker). Then add 2 slices of banana, a tablespoon of cream cheese mixture, and 4 mini marshmallows.
  • Next, very lightly brush the egg wash around the edge of the circle completely (about 1/2 inch from edge).
  • Fold dough over mixture to make a half circle. Press edge with fingers then with tines of a fork to seal. Cut a couple of very small slits across the top to vent. Place on baking sheet and repeat until all pies are complete.
  • Crush remaining graham crackers into crumbs. Brush tops of pies with melted butter then sprinkle with graham cracker crumbs. Place in oven and bake for 10-15 minutes or until golden brown. Let sit for 5 minutes before serving.

Notes

  1. To make these dairy free, omit the cream cheese. Just use the marshmallow creme and mini marshmallows.
  2. If you have leftover cream cheese mixture, it makes a delicious fruit dip.
Keyword bananas, cream cheese, hand pie, marshmallows, milk chocolate, s’mores
Tried this recipe?Let us know how it was!

Classic Sloppy Joes

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How do you make Sloppy Joes look pretty? Asking for a friend…ha!
Here’s the thing, I wasn’t going to post a new recipe this week at all. I’m a part-time 5th grade teacher, I have a son starting college, I have a daughter starting high school, another daughter in junior high and it’s “back to school” week for ALL of us. So much excitement and stress! However, when I was making my dinner plan for the week I added my Classic Sloppy Joes. I realized that I hadn’t shared them yet and if I can fit these into my crazy week then so can you!

Recipe History

I have to tell y’all where this recipe came from! My mother-in-law made these just after my husband and I were married and I immediately loved them. She told me they were called “Ellis School Barbeques” so of course I had to know why. Ellis is the elementary school that my husband went to in Logan, UT and somehow she got the recipe for the “barbeques” (or “sloppy joes”) that the lunch ladies served. I have been making this recipe for 20 years but my husband has had them since he was a kid. Of course, I couldn’t leave the recipe alone! Over the years, I have changed the ingredient amounts but haven’t added anything. The original recipe included flour to thicken them but I think it’s unnecessary. I like my sloppy joes sloppy!

Ellis Elementary before they tore it down! Photo courtesy of Logan School District.

How do they taste?

These Classic Sloppy Joes are the perfect combination of ground beef, onion, tomato based sauces, and spices. The tomato soup and curry powder make them so unique but at the same time, you still get the classic taste that you grew up on. My mom always made sloppy joes with sauce from a can. Remember that stuff? If you use that, you have to try this easy homemade version that is so much tastier!

This recipe uses 2 lbs of ground beef and serves about 8 people. I like to double it and use 4 lbs then freeze what we don’t eat. A quick thaw on a busy weeknight has saved our dinner many, many times. Like I’ve said before, I love to cook once and eat twice!

Sponsored post for Lee’s Marketplace. Items on sale the week of August 25-31: ground beef, ketchup, white onions, Worcestershire sauce, steak sauce, hamburger buns

Classic Sloppy Joes

Charlotte Hancey
Quick and easy homemade sloppy joes! Full of classic, delicious flavors with everyday ingredients.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8

Ingredients
  

  • 2 lbs ground beef
  • 1 yellow or white onion, diced
  • 1 1/3 cup ketchup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons steak sauce (A-1)
  • 1/2 cup tomato soup concentrate
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • Hamburger buns, for serving

Instructions
 

  • Heat a large, non-stick skillet to medium-high. Add ground beef and onion then cook until meat is browned. Drain excess grease.
  • Add ketchup, Worcestershire, steak sauce, tomato soup, curry, sage, salt, pepper, and bay leaf. Stir until combined well.
  • Reduce heat to low, cover, and simmer for 20 minutes. Remove bay leaf.
  • Serve on buns.

Notes

  1. We like to add sliced dill pickles to ours. 
  2. Freezes well! I like to double this and freeze excess for an even easier future dinner. 
Keyword easy dinner, family dinner, ground beef, sloppy joes
Tried this recipe?Let us know how it was!

The Best Steak Tacos

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I think it’s about time for another taco recipe don’t you think? I’m starting out with a bold claim too…The BEST Steak Tacos. They really are perfect because the marinade is fool-proof and the cut of meat that you can use is versatile. I have been developing this recipe for years and have tried many variations. This final recipe is the best and always creates so much flavor whether I marinate the beef for 2 hours or 24 hours. Tacos are my favorite food ever so I’m really excited to share this recipe with y’all!

The marinade consists of bright bold flavors such as orange juice, lime juice, lots of fresh garlic, cumin, chili powder, and fresh jalapeno. The steak turns out so tender, juicy and flavorful!

Here’s the lineup!
Time to get happy in the fridge! Ha!

The meat that I chose for this was “London broil” but did you know that is not the name of the cut of beef? It’s actually a cooking method. A London broil is a top round steak or flank steak. Sometimes butchers label it as London broil instead and I honestly don’t know why they don’t just label it for the cut of meat it is. I Googled the reason and couldn’t find a great answer. According to Wikipedia: “London broil” originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as “London broil”, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.”

With all that being said, when you buy your meat for this recipe, look for London broil, flank steak, top round steak, or skirt steak. London broil was on sale at my grocery store, Lee’s Marketplace, this week for only $3.49/lb which is why I chose it.

Grilling Your Steak

When grilling your steak, a digital thermometer is a must! These cuts of steak are very lean which means that they can get tough very quickly if they are overcooked. We like to cook ours to medium or medium-well and it is perfect.

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

If you do not have a grill, you can broil it in the oven to the desired temperature.

How to Serve Tacos

We like to top our Steak Tacos very simply with fresh, chopped white onion and cilantro. The meat is so juicy that you don’t really need anything else! You can use flour or corn tortillas but my family and I prefer flour. I love the little flour tortillas that are “street taco” sized. You can also top with avocado, pico de gallo, cheese, lettuce, tomatoes, etc. Whatever you choose will be amazing because it’s what YOU like!

This is one of those recipes that will become your “go to” for steak tacos or fajitas. The steak turns out amazing every single time and will wow your family and guests with its fantastic, zesty flavor! This recipe makes a lot with 3-4 lbs of beef but we love having leftovers to use on salads, quesadillas, nachos, and of course, more tacos.

As always, I got everything I needed for this recipe from my favorite, Lee’s Marketplace! Items on sale the week of August 19-24: London broil, olive oil, sugar, jalapenos, flour tortillas, cilantro, white onions

The Best Steak Tacos

Top round or flank steak is marinated in bright citrus, fresh jalapeno, fresh garlic, and bold spices to create the BEST steak tacos ever.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Marinate 2 hrs
Course Main Course
Cuisine Mexican
Servings 8

Equipment

  • Grill

Ingredients
  

  • 3-4 lbs top round steak, flank steak, skirt steak, or London broil
  • 1 orange, juiced
  • 2 limes, juiced
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 4 cloves garlic, minced
  • 1 jalapeno, sliced
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder

For serving

  • Flour or corn tortillas
  • 1 white onion, diced
  • Fresh cilantro, chopped

Instructions
 

  • Place steak in shallow pan (9×13) or large zip top bag.
  • In a medium-sized bowl, add orange juice, lime juice, olive oil, vinegar, garlic, jalapeno, sugar, salt, cumin, chili powder, onion powder, and garlic powder. Whisk to combine then pour over meat.
  • Cover with plastic wrap or seal bag then place in fridge to marinate for 2-24 hours. Flip meat halfway through marinating time.
  • Preheat grill to high. Remove steak from marinade and place on grill. Turn after 7-10 minutes. Grill until desired doneness and temperature. Do not overcook.
  • Remove meat from grill and allow to rest for 10-15 minutes. Slice very thin against the grain and serve on tortillas topped with onions and cilantro (if desired).

Notes

  1. If you do not have a grill, the steak can be broiled in the oven to desired doneness and temperature. 
  2. Use a digital thermometer so that you don’t overcook the steak.
  3. For more intense jalapeno flavor, chop smaller.
  4. Additional topping ideas: avocado, pico de gallo, cheese, lettuce, tomato
Keyword beef, flank steak, grilled steak, london broil, steak, street tacos, tacos, top round steak
Tried this recipe?Let us know how it was!

Peach Pistachio Crisp

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Fresh peaches are my favorite summertime treat. Utah peaches are pretty amazing and the area I live in has many peach orchards. I am lucky enough to have a peach tree in my own yard and I love it so much! It was very neglected this year but we still ended up with a bumper crop. I have picked so many peaches and have four other friends come and pick and there’s still tons left! I have been making lots of delicious treats with these peaches and I froze bags and bags of them. I probably need to learn how to can next year!

They are small but delicious!

One of the treats that I decided to make was a Peach Pistachio Crisp that I had written down the idea for months ago. I love peaches, I love pistachios, I love peach crisps so it has to be amazing right? Yes I was right!

My kids were not one bit excited when I told them that I was making this. One said she hated cooked fruit, the other said she hated pistachios, and the other said it just sounded weird. Well, guess what? All three of my teenagers devoured this and said it was amazing! Mom win!!!

The filling is a classic peach mixture with brown sugar, cinnamon, and cornstarch. It’s the same filling I use for peach cobblers and pies. The topping also has the usual crisp ingredients such as oats, flour, butter, and brown sugar. Pistachios take this to the next level! I use roasted, salted pistachios and it adds the perfect nuttiness to the mixture. I added a little of my favorite Torani caramel sauce to the top too and it was very delicious. I’m so happy that my “weird” ingredient took a peach crisp from “classic” to “exceptional!”

If you aren’t lucky enough to have your own peach tree, check your local supermarket for them since they are in season. I love that my favorite grocery store, Lee’s Marketplace, has locally grown produce including peaches! They are on sale this week too!

Items on sale at Lee’s the week of August 11-17: fresh peaches, oats, pistachios, flour, butter

Peach Pistachio Crisp

Classic brown sugar cinnamon peach filling with a crispy pistachio and oat topping. The pistachios take it from "classic" to "exceptional!"
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Servings 8

Ingredients
  

  • 8 cups fresh peaches, peeled and sliced
  • 1 1/2 teaspoons cinnamon
  • 3/4 cup brown sugar, divided
  • 2 tablespoons cornstarch
  • 1 cup rolled oats
  • 1/2 cup pistachios, roughly chopped
  • 1/2 cup all purpose flour
  • 1/2 cup cold butter, cubed
  • baking spray or softened butter
  • caramel sauce, optional

Instructions
 

  • Preheat oven to 350° F. Prepare a 9×13 baking dish by spraying evenly with baking spray or spreading a thin layer of softened butter evenly over the bottom and up the sides.
  • In a large bowl, combine peaches, cinnamon, 1/4 cup brown sugar, and cornstarch.
  • In medium-sized bowl, add oats, pistachios, 1/2 cup brown sugar, flour, and butter. Using a pastry blender or fingers, combine until butter is incorporated and ingredients are evenly crumbled together.
  • Pour peach mixture into baking dish. Sprinkle oat mixture evenly over top of peaches. Place in oven and bake for 30 minutes or until golden brown and bubbly. Allow to rest for 5 minutes until serving. Pour caramel sauce over individual portions if desired.
Keyword crisp, fresh peaches, pistachios
Tried this recipe?Let us know how it was!

Grilled Zucchini Greek Salad

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Hey y’all remember me? I had to take a few weeks off to prepare a welcome home for my husband. He served a 7 month overseas deployment! He’s been home a week now and we are so incredibly happy! I’ve been cooking all of my husband’s favorites and a few new recipes that he was drooling over from afar while he was away. He’s my #1 fan so it’s been so great having him home to cook for!

Welcome Home Major Hancey!

My wheels have been turning with recipe ideas over the last few weeks and I knew just what I wanted to make when I came back from my break. Recently, I asked my Instagram followers what summer fruit/veggie that they wanted new recipes for. Peaches and zucchini tied for the top votes! I knew I had to make the Grilled Zucchini Greek Salad that has been in my head the last few weeks. I am so happy with how it turned out!

I love the fresh produce that is so abundant in Utah this time of year. Every year my garden boxes are overflowing with tomatoes, green beans, zucchini, jalapenos, acorn squash, cucumbers and fresh herbs. Unfortunately, I didn’t plant a garden this year but Lee’s Marketplace has local grown vegetables and fruit right now and it makes me so happy. This week, they have the most perfect zucchini squash on sale!

I love grilled zucchini and Greek food. The combo in this easy side dish is perfection! At the last minute I decided to grill the onions as well and I am so glad I did. Grilling them added so much flavor and is a must!

I like to cut the zucchini in half, then slice it into 1/2 inch pieces for easier grilling.

After the zucchini and onions are grilled, they are diced and tossed with tomatoes, kalamata olives, feta, fresh parsley and Greek vinaigrette. We could NOT stop eating it! The flavors are so bright and bold, there’s a variety of textures, and it paired so perfectly with grilled chicken sausages and lemon roasted potatoes. It would also be great with steak, grilled chicken, pork roast, or on it’s own as a vegetarian meal. It’s also one of those side dishes that doesn’t need to be very hot and can just sit at room temperature until ready to serve.

Take advantage of Utah’s bountiful summer produce and stop by Lee’s for everything you need to make this delicious Grilled Zucchini Greek Salad! Items on sale August 4-10: Zucchini squash, feta cheese, olive oil

Grilled Zucchini Greek Salad

Charlotte Hancey
Grilled zucchini and onions are tossed with all the Greek flavors and ingredients that you love! The perfect summer side dish to enjoy in-season garden favorites!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad, Side Dish
Cuisine Greek
Servings 6

Equipment

  • Grill

Ingredients
  

  • 3 medium zucchini squash, sliced in half inch long pieces
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cherry or grape tomatoes, halved
  • 3/4 cup kalamata olives, pitted
  • 1/3 cup feta cheese crumbles
  • 1/4 cup Greek vinaigrette
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Preheat grill to high. Place zucchini and onion in a medium-sized bowl. Add olive oil, oregano, salt, and pepper. Toss gently to combine.
  • Add to hot grill and cook 5 minutes per side or until softened. (Not mushy!)
  • Remove from grill and place on cutting board. Dice zucchini and onions into bite sized pieces and place in a large bowl.
  • To the bowl, add remaining ingredients. Toss to combine. Serve.

Notes

  1. Use store-bought Greek vinaigrette such as Kraft Brand. You can also make your own! Lots of easy recipes online for it. 
  2. Use any type of grill! I use my pellet grill (smoker) and just turn it up as high as it goes. 
Keyword Zucchini, Greek, Grilled, Feta, Kalamata olives
Tried this recipe?Let us know how it was!

Salmon Burgers with Sriracha Lime Mayo

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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 5 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
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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!
5 from 2 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!
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