Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!

Time to fire up that grill for this summery goodness – sweet, savory, sticky chicken kabobs grilled to absolute perfection.

The marinade can be prepped the night before, which means less work when ready to serve. And if you’re using wood skewers, be sure to soak them for at least 30 minutes in water (overnight is best) as they can burn easily over a hot grill.

I am always partial to chicken thighs as they will yield the most tender kabobs, but chicken breasts can be substituted if needed.

This is best served over a bowl of rice and marinated cucumbers or they can be munched alone as finger food (also equally amazing) with a cold, cold beer.

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful kabobs when thrown on the grill.

WHAT CAN I USE IF I DON’T HAVE METAL SKEWERS?

Metal skewers are sturdy and reusable but please note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

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Sesame Chicken Kabobs

Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!

Servings 6 servings

Ingredients

• ⅓ cup reduced sodium soy sauce
• 3 tablespoons ketchup
• 2 tablespoons honey
• 1 tablespoon toasted sesame oil
• 1 tablespoon Dijon mustard
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 3 cloves garlic minced
• 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper to taste
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

• In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

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Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!

Nothing screams summer more than a classic shrimp boil (also known as a low country boil), scattered on newspaper with cold beer, lemon wedges, hot sauce, and Old Bay seasoning.

The most important thing here is to find the biggest pot possible, about 8-9 qt is ideal. From there, you should be all set with your fresh ingredients – unpeeled shrimp, corn, sausage, and baby potatoes, which all gets cooked in a garlicky, lemony beer broth seasoned with Old Bay and Zatarain’s Crawfish, Shrimp & Crab Boil (the best kind of seasoning IMO).

When serving, go ahead and drizzle (generously) that oh-so-buttery Old Bay goodness. My favorite is having some fresh crusty bread on the side to sop up EVERYTHING here.

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Shrimp Boil

Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Ingredients

• 2 (12-ounce) bottles lager or ale beer
• 1 (3-ounce) package Zatarain's Crawfish, Shrimp & Crab Boil
• 4 tablespoon Louisiana style hot sauce
• 1 large sweet onion quartered
• 1 lemon halved
• 1 head garlic halved
• 1 bay leaf
• 1 pound baby red potatoes
• 3 ears corn each cut crosswise into 3 pieces
• 1 (12-ounce) package andouille or kielbasa sausage cut into 1 1/2-inch pieces
• 2 pounds large shrimp unpeeled

for the butter mixture

• ½ cup unsalted butter
• 1 tablespoon Louisiana style hot sauce
• 1 ¼ teaspoons Old Bay seasoning

Instructions

• Combine 10 cups water, beer, Zatarain's Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic and bay leaf in a large stockpot or 9qt Dutch oven over medium heat. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in potatoes; reduce heat and simmer for 10 minutes.
• Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes.
• Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well.
• Serve immediately with butter mixture.

for the butter mixture

• In a small saucepan over medium heat, combine butter, hot sauce and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes.

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The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

I promise you – this will be the only pasta salad recipe you will ever need this summer, and all the summers to come.

It’s chockfull of so many fresh veggies along with the easiest homemade dressing.

The best part is that you can prep/dice/chop all your veggies and herbs while you cook and cool your pasta so not a minute goes to waste here.

Let chill and serve when desired, tossing in that fresh arugula right before serving. So so good.

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The Best Pasta Salad

The only recipe you need here! So fresh, so zesty, and sure to be a hit with EVERYONE at dinner, potlucks and picnics!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Ingredients

• 8 ounces fusilli pasta
• ⅓ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic finely grated
• 1 teaspoon sugar
• Kosher salt and freshly ground black pepper to taste
• 1 cup halved grape tomatoes
• 1 cup diced Persian cucumber
• 1 cup diced orange bell pepper
• ½ cup diced hard salami
• ½ cup crumbled feta cheese
• ½ cup sliced red onion
• ⅓ cup torn kalamata olives
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley leaves
• 2 cups arugula

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• In a large bowl, whisk together olive oil, red wine vinegar, Dijon, garlic and sugar; season with salt and pepper, to taste.
• Stir in warm pasta; let cool 20 minutes, stirring occasionally.
• Stir in tomatoes, cucumber, bell pepper, salami, feta, red onion, olives, dill and parsley; season with salt and pepper, to taste.
• Cover and chill, if desired.
• Stir in arugula. Serve immediately.

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How to make THE BEST cheeseburger! Perfect burger patties every. single. time. Includes an epic burger sauce too!

Homemade cheeseburgers. An absolute summertime staple.

And it doesn’t require anything fancy. Just some good ole’ 80/20 ground chuck, salt and pepper (seasoning is absolute key here) and the most epic burger sauce to take your burger to the next level.

Serve with desired toppings (all the bread and butter pickles for me) on toasted brioche hamburger buns. And don’t forget to snag some good quality American cheese (or your favorite kind of cheese if American cheddar isn’t your thing).

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The Best Ever Cheeseburger

How to make THE BEST cheeseburger! Perfect burger patties every. single. time. Includes an epic burger sauce too!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• ½ cup mayonnaise
• ¼ cup ketchup
• 3 tablespoons dill pickle relish
• 1 tablespoon Dijon mustard
• 2 pounds ground beef 80/20
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon canola oil
• 6 slices American cheese

For serving

• Brioche hamburger buns homemade or store-bought
• Romaine or shredded lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle chips

Instructions

• BURGER SAUCE: In a small bowl, whisk together mayonnaise, ketchup, dill pickle relish and Dijon; set aside.
• In a large bowl, combine beef, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Using a wooden spoon or clean hands, stir until well combined. Gently form into 6 1-inch-thick patties, about the size of the hamburger buns.
• Heat canola oil in a large cast iron skillet over medium high heat. Add patties and cook until lightly charred or until desired doneness, about 3-5 minutes per side; top with cheese.
• Serve immediately in hamburger buns with BURGER SAUCE and desired toppings.

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Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

Who doesn’t love a good potato salad? Filled with all sorts of creamy-tangy-potato-y-goodness with the freshest herbs and jammy eggs, this potato salad will knock your socks off. And it can even be made 2 days in advance!

Not a soft boiled egg fan? No worries. Hard boiled eggs will also work beautifully here.

And if you’re planning to bring this to a get-together or picnic, I highly recommend cooking the eggs a little longer, coarsely chopping and folding them right into the potato salad.

It will do absolute wonders.

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The Best Potato Salad Ever

Hands down the best, most creamy potato salad EVER! And you can even make this ahead of time! So easy, so good.

Prep Time 4 hours hours 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8 servings

Ingredients

• 2 pounds baby red potatoes quartered
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 ½ tablespoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons lemon zest
• Kosher salt and freshly ground black pepper to taste
• 2 celery ribs diced
• 3 tablespoons capers chopped
• 3 tablespoons finely chopped fresh parsley leaves
• 3 tablespoons finely chopped fresh dill
• 2 green onions thinly sliced
• 4 soft boiled eggs quartered

Instructions

• Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool.
• In a large bowl, whisk together mayonnaise, sour cream, Dijon, lemon juice and lemon zest; season with salt and pepper, to taste. Stir in celery, capers, parsley, dill, green onions and potatoes until well combined. Cover and chill for at least 4 hours to 2 days.
• Serve, topped with eggs.

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Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

A butter bath to cook up all your fresh summer corn on the cob in 30 minutes or less? YES YES YES. Where do we sign up?

No, but really, this milk-butter bath is simply epic here. It doesn’t require too many ingredients (nor much effort). And if you have some really really sweet corn this season, you can absolutely opt out of the brown sugar.

But if you want to make this all year round (and you don’t have much faith in the corn), the sugar will make all the difference here.

No need to slather on that softened butter either. The butter bath has taken care of all that work for you. Simply garnish with chives (and season with s+p if needed) and serve.

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Boiled Corn on the Cob

Milk boiled corn! Truly THE ONLY way to cook corn on the cob (in an epic butter bath of course)! So buttery so sweet!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Ingredients

• 3 cloves garlic halved
• Kosher salt and freshly ground black pepper to taste
• 2 cups whole milk
• ½ cup unsalted butter cubed
• ¼ cup brown sugar
• 6 ears corn husks removed and halved
• 3 tablespoons chopped fresh chives

Instructions

• Combine 4 cups water, garlic, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper in a large stockpot or Dutch oven over medium heat. Bring to a boil; reduce heat and simmer for 10 minutes.
• Stir in milk, butter and brown sugar. Bring to a boil; working carefully, add corn, reduce heat and simmer until just tender, about 10 minutes.
• Serve immediately, garnished with chives, if desired.

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Everyone’s favorite Korean BBQ made right at home with the most perfect and easy marinade ever, grilled to perfection.

The best things about summer. Summer Fridays, outdoor movies, concerts in the park, dog beaches and of course, all the kabobs. Put anything on a skewer, throw it on a grill, serve with a cold beer, and I call that the most fantastic summer day ever.

And Korean beef on a stick never tasted so much better.

With a super simple homemade marinade that needs just about 2 hours and some good quality New York strip steaks, you should be all set. Serve with lettuce, kimchi and leftover gochujang so your guests can make their own lettuce wraps.

So perfect and so good.

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Korean Beef Kabobs

Everyone’s favorite Korean BBQ made right at home with the most perfect and easy marinade ever, grilled to perfection.

Prep Time 2 hours hours 50 minutes minutes

Cook Time 5 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 6 servings

Ingredients

• 2 pounds thick-cut New York strip steak
• ½ small pear peeled and coarsely grated
• ¼ cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 3 cloves garlic minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon gochujang Korean red pepper paste
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper to taste
• 2 green onions thinly sliced
• 1 teaspoon toasted sesame seeds

Instructions

• Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap and slice across the grain into 1/4-inch thick slices.
• In a medium bowl, combine pear, soy sauce, brown sugar, sesame oil, garlic, ginger and gochujang. In a gallon size Ziploc bag, combine soy sauce mixture and steak; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
• Thread 2-3 slices steak onto skewers. Brush with vegetable oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until charred and cooked through, about 4-5 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

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With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!

This is truly my kind of summer. Tender, juicy, lemony-garlicky chicken bites threaded on a skewer with some charred red onions and lemon halves for even more extra lemon goodness.

And believe me, I’ll still be throwing these on a cast iron grill pan on the stovetop during the winter months when it’s snowing out!

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.

I DON’T LIKE ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?

Absolutely! You can substitute thyme (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

WHAT IF I DON’T HAVE A GRILL?

No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter month when it’s too cold to grill out!

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Lemon Garlic Chicken Kabobs

With the most heavenly lemony-garlicky marinade, these kabobs will be made all the time! So tender, so juicy!

Prep Time 2 hours hours 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 6 servings

Ingredients

• 4 tablespoons olive oil divided
• 1 shallot diced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon chopped fresh rosemary
• 3 cloves garlic minced
• 2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper to taste
• 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
• 1 red onion cut into 1 1/2-inch pieces

Instructions

• In a medium bowl, combine 2 tablespoons olive oil, shallot, lemon juice, lemon zest, rosemary, garlic, Dijon, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• Serve immediately.

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THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You’ll never want store-bought ever again!

HOMEMADE. HAMBURGER. BUNS. I’m now questioning everything in life currently. Why did it take me this long to make these at home?

Was it the super short ingredient list that felt so daunting? Was it the long wait time with the 15-20 minutes of actual hands-on time?

Guys, I have no idea. But what I do know is that these buns are not just epic for cheeseburgers.

They’re just as amazing for any sandwich – fried chicken sandwiches, club sandwiches, BLTs, sloppy joes…you name it.

But really, my favorite way to enjoy these are in the form of bacon cheeseburgers with all the fix-ins.

Plenty of pickles, tomatoes, lettuce, red onion and burger sauce.

And these homemade buns just made it that much better.

Now the store-bought buns have officially been ruined for me!

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Homemade Hamburger Buns

THE BEST buns ever! So soft, pillowy and airy, perfect for any sandwich. You’ll never want store-bought ever again!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 8 servings

Ingredients

• ¾ cup warm water 100-110 degrees F
• 3 tablespoons sugar
• 2 ¼ teaspoons active dry yeast
• 3 tablespoons unsalted butter at room temperature
• 2 large eggs at room temperature, divided
• 3 ¼ cups all purpose flour divided
• 1 ¼ teaspoons kosher salt
• 2 tablespoons milk
• 1 tablespoon sesame seeds

Instructions

• Combine water, sugar and yeast in a small bowl; let stand until foamy, about 5 minutes.
• In the bowl of an electric mixer fitted with dough hook attachment, beat the water mixture, butter, 1 egg, 2 cups flour and salt on medium-low speed until a smooth batter forms, about 1-2 minutes.
• Gradually add remaining 1 1/4 cups flour, 1/2 cup at a time, until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Increase speed to medium-high and beat for 3 minutes.
• Lightly oil a large bowl or coat with nonstick spray; place dough in bowl, turning to coat. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
• Gently deflate dough by punching down. Working on a lightly floured surface, divide into 8 equal pieces, weighing the pieces as needed; shape each piece into a smooth ball.
• Line a baking sheet with parchment paper. Place rolls onto the prepared baking sheet; flatten each ball to 3 inches. Cover with a clean dishtowel and let stand in a warm spot until dough has doubled in size, about 45 minutes to 1 hour.
• Preheat oven to 375 degrees F.
• In a small bowl, whisk together remaining egg and milk. Brush tops of dough with egg mixture; sprinkle with sesame seeds.
• Place into oven and bake until golden brown, about 15-18 minutes.

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The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD.

Hello, summer. Please don’t leave us just yet. I’m not ready for the Chiberia snow. (FACTS ONLY – it snowed Halloween day in 2019.)

No, but really, let’s get back to the best part of summer days: Pool parties. COVID honeymoon boat trips. And now, BBQ pulled pork sandwiches.

That’s right. PULLED PORK SAMMIES. Smothered with your favorite BBQ sauce ever.

The instant pot takes care of all the hard work and all the time, infusing all the flavors into the most tender, juicy shredded pork in less than 90 minutes.

When ready, drizzle with desired BBQ sauce (we recommend Stubb’s!) and serve with slaw, pickles and brioche buns. The pork also keeps VERY WELL so these can easily be prepared ahead of time for all the socially-distanced-get-togethers.

Stay safe and stay cool, friends. And eat some pulled pork sammies immediately.

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Instant Pot BBQ Pulled Pork

The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD.

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Ingredients

• 3 tablespoons brown sugar
• 4 teaspoons kosher salt
• 1 tablespoons paprika
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon black pepper
• 4 pounds pork shoulder excess fat trimmed and cut into 3-inch chunks
• 1 tablespoon canola oil
• 1 cup chicken stock
• 6 tablespoons apple cider vinegar divided
• 1 (18-ounce) bottle favorite bbq sauce we love Stubb's

Instructions

• Set a 6-qt Instant Pot® to the high saute setting.
• In a small bowl, combine brown sugar, salt, paprika, chili powder, oregano, garlic powder, mustard, cayenne pepper, cumin and pepper. Season pork with brown sugar mixture.
• Heat canola oil; working in two batches, add pork and cook until evenly browned, about 3-4 minutes.
• Stir in chicken stock and 4 tablespoons vinegar, scraping any browned bits from the bottom of the pot. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove pork shoulder from the Instant Pot® and shred the meat using two forks; stir in remaining 2 tablespoons vinegar and season with salt and pepper, to taste, if needed.
• Serve immediately with your favorite bbq sauce.

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