Dill Pickle Chicken Skewers

Get ready for a flavor explosion with these Dill Pickle Chicken Skewers! Boneless chicken thighs soak up all the tangy goodness of pickle brine before being threaded onto skewers with crisp dill pickles. After a quick sear in a grill pan, they're baked until juicy and finished with a zesty, buttery garlic ranch sauce that brings it all together. The key to this dish is the pickle brine marinade. The acidity in the pickle juice acts as a natural tenderizer for the chicken, breaking down muscle fibers and infusing the meat with tangy flavor. Beyond just tenderizing, it also helps the chicken retain moisture, resulting in juicy chicken.

By Leslie Blythe

Southern Style Tomato Pie

You'll love this Southern Style Tomato Pie, a perfect summer dish. It's packed with ripe tomatoes and fresh basil in a flaky crust, topped with a creamy mix of mayonnaise and cheese that bakes up golden and bubbly. It's a delicious blend of sweet tomatoes, fragrant basil, and savory cheese—great for any summer get-together.

I used Duke’s Mayonnaise. Unlike many other commercial mayonnaise brands, Duke's is naturally sugar-free, giving it a tangier, less sweet flavor profile. This was initially due to sugar rationing during WWI but became a signature characteristic. Their motto. - It's Got Twang!

By Leslie Blythe

Apricot Chicken with Charred Scallions

Apricot Chicken with Charred Scallions revolves around tender chicken coated in a sticky, flavorful apricot-based sauce, complemented by salty soy sauce and nutty sesame oil. What truly sets this dish apart are the charred scallions. When cooked at high heat, they transform, adding a smoky, pungent, and subtly sweet onion flavor that elevates the entire dish beyond a basic sweet and sour chicken.

By Leslie Blythe

Curried Salmon and Tomato Traybake

Curried Salmon and Tomato Traybake is packed with lean protein, vegetables, and healthy fats from the salmon. The salmon fillets nestled on top of a bed of roasted red onions, bursting cherry tomatoes and a curry-inspired sauce, all roasted together on a single baking tray. Serve with rice or couscous and naan or pita bread to sop up at the the juices.

By Leslie Blythe

Loaded Broccoli Salad

Loaded Broccoli Salad is a combination of crunchy textures, sharp cheddar cheese, green onions, creamy dressing and topped with crumbled bacon. The star here is, of course, the raw broccoli florets. When cut into bite-sized pieces, they provide a crisp, fresh base with a satisfying crunch. It's your go-to side for those sizzling summer BBQs.

By Leslie Blythe

Gin Pickled Onions

My husband makes fantastic pickled red onions, and this gin-infused version is a real standout! These Gin Pickled Onions add gin and vinegar. The flavor is further enhanced with dry spices often found in gin, such as coriander and juniper, along with bay leaves for a truly superior pickled red onion. They brighten up sandwiches, tacos, cheese boards, and burgers, they're an absolute game-changer.

By Leslie Blythe

Sunshine Hummus

If classic hummus has become a bit bland for your taste, Nigella Lawson's Sunshine Hummus is here to brighten things up! This vibrant recipe breaks away from the ordinary, infusing the traditional dip with the warm glow of turmeric, the smoky depth of sweet paprika, and a subtle kick from white pepper. These ingredients not only deliver a unique flavor profile but also give the hummus its stunning golden hue.
Enjoy it as a dip with sliced peppers and pita chips, or take a cue from Nigella herself and use it to elevate your sandwiches as a delightful alternative to mayonnaise. It's also utterly delicious simply spread on bread or crackers.

By Leslie Blythe

One-Pan Ditalini and Peas

When I made this my husband said it was a 10 out of a 10 (greater than the sum of its parts). This One-Pan Ditalini and Peas will become your savior on busy weeknights. Ditalini, meaning "little thimbles" in Italian, is a small, tube-shaped pasta. The key to this dish is that the pasta cooks directly in the broth, absorbing all the flavors as it simmers. This delicious, quick meal comes together in one pot, meaning minimal cleanup. Yet, it tastes surprisingly complex and elegant. Sweet, perfectly cooked peas are the ideal complement to the ditalini, and the sauce is wonderfully silky without being heavy. It’s topped off with crispy salami, lemon zest, fresh herbs and Parmesan cheese.

By Leslie Blythe

Cheesy Chile Crisp White Beans

Cheesy Chile Crisp White Beans are a simple, comforting, and flavorful dish that combines the creaminess of white beans with the spicy, textural kick of chili crisp and the richness of melted cheese. If you are looking for something quick, satisfying, and vegetarian-friendly, this is the answer! You can serve it with warm tortillas or tortilla chips for scooping, or or spoon it over rice to soak up all the flavorful sauce.

By Leslie Blythe

Pork à l’Orange

This Pork à l'Orange is a classic and elegant dish that uses small pork tenderloins. Thanks to its petite size, pork tenderloin is easy to flavor and cook.  The vibrant, citrusy orange sauce is a balance of savory and sweet, with a hint of tanginess from the orange. The sauce is simmered into a thick luscious sauce that gets drizzle onto the roasted pork. This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin. Pork can be slightly pink, though it should reach 145° F. Don't overcook the pork! It should reach an internal temperature of 145°F and can have a slight pinkness in the center to remain tender.

By Leslie Blythe