My Dad’s Famous Vanilla Ice Cream

My dad’s homemade vanilla ice cream is legendary in our family. ♡

For as long as I can remember, he has almost always had a tub of it ready to go in the freezer. And I’m pretty sure nearly everyone who has ever come over to my parents’ house has been offered a soft scoop for dessert at some point. It’s their signature move — Mom brings out some sort of baked treat, Dad casually asks who wants ice cream to go with it, everyone insists they’ll just have a little, and then the whole table ends up trying to figure out what on earth is in that ice cream. I’m telling you, it is seriously SO GOOD.

You should know that Dad’s recipe is also unapologetically old-school, made with whole milk, eggs, plenty of sugar, and an entire pint of heavy cream. (No cottage cheese allowed!) It tastes every bit as good as the hand-crank version we used to make in the garage growing up, wonderfully rich and creamy and full of classic vanilla flavor. All these years later, it’s still one of my favorite desserts, and every bite tastes like pure nostalgia to me. So dust off that ice cream maker and let’s make a batch!

When Life Gives You Lemons…

I know lemonade hardly needs a recipe. But once you’ve made a batch with actual fresh-squeezed lemon juice and a quick homemade simple syrup, the powdered stuff and even most store-bought bottles just don’t compare! ♡

The secret to really good lemonade comes down to two things. First, fresh lemon juice is non-negotiable. I promise the five minutes of squeezing is worth it! Second, simple syrup (instead of just stirring granulated sugar into cold water) is the move, because it dissolves completely and sweetens every single sip evenly. No gritty sugar hanging out at the bottom of the pitcher.

The great thing about making homemade lemonade is that it’s endlessly customizable. You can make it sweeter or more tart, dilute it to your liking, or dress it up with berries, herbs, or a splash of something sparkling. I’ve included the ratio that our family loves best below, but please taste and tweak as you go — that’s half the fun. Cheers, friends!

Ridiculously Good Grilled Chicken

You all know I’m in for just about anything bright and lemony, this lemon pepper chicken marinade is my new favorite way to bring those flavors to the grill. ♡

It comes together in about 5 minutes with ingredients you probably already have on hand, and it works serious magic with chicken. We’re talking fresh lemon zest and juice, a generous amount of coarsely-ground black pepper, garlic, Dijon, and just a touch of honey to balance everything out and help the chicken get those gorgeous charred edges on the grill. Low effort, but so incredibly flavorful!

Also, chicken thighs are absolutely the way to go here. They stay so juicy on the grill, they char beautifully, and they’re much more forgiving than chicken breasts if you happen to get distracted for a minute, which I inevitably do. I also love that the chicken can just hang out in the fridge and marinate while you prep the rest of dinner, so it’s ready for the grill whenever you are.

We’ve been loving this one with a big green salad, grilled veggies, rice, potatoes, tucked into wraps, or sliced up for bowls the next day. It’s simple, bright, unfussy, and exactly the kind of recipe I want on repeat when the weather is hot and I don’t feel like overthinking dinner.

THE BEST Italian Pasta Salad Recipe!

I’ve made approximately one million Italian pasta salads over the years, and this one is hands-down my favorite. ❤️

Instead of being drowned in a bottle of “meh” Italian dressing, this salad is tossed in a zesty pepperoncini red wine vinaigrette that adds SO MUCH FLAVOR to every single bite. Add in some good-quality salami, briny olives, sweet roasted red peppers, tangy pepperoncini, creamy mozz balls, ripe tomatoes and onions, and a big handful of fresh basil, and you’ve got a pasta salad that’s guaranteed to be a crowd fave. It’s hearty enough to be a meal on its own, but it’s also the first thing to disappear at every potluck I bring it to!

It’s also one of those recipes that gets better the longer it sits, so it’s one of those ideal potluck dishes that you can make ahead without stressing. I’ve been making this one lately with this high-protein pasta, which gives it a nice boost and makes it feel even more satisfying for lunch or dinner. But honestly, any variety of pasta you love will work here. Just give everything a good toss, let those flavors mingle for a bit, and prepare to go back for seconds!!

My New Favorite Grilled Pork Tenderloin

Consider this your friendly nudge to make grilled pork tenderloin more often. 😉

I’m convinced pork tenderloin is one of those cuts that totally doesn’t get the love it deserves. It’s lean, quick-cooking, and a more affordable option for feeding a crowd. Plus when it’s grilled well, it’s SO tender and juicy and gets all of those deliciously charred, caramelized edges. Yum.

I’ve been working on some new marinade recipes this summer and was genuinely blown away by how much flavor this one adds to every bite. It’s a simple mix of olive oil, soy sauce, Dijon, honey, citrus, garlic and smoked paprika, but it somehow hits all of the right notes — savory, tangy, garlicky, lightly smoky, and just a little sweet. Add a sprinkle of flaky sea salt, maybe a squeeze of lemon or lime if you’re feeling it, pile everything onto a platter, and you’ve got a dinner that works just as well for a casual Tuesday as it does for having friends over on the patio.

Let’s grill some pork!!

The Jammy Tomato Pasta We’ve Been Making On Repeat!

I’m calling it, this is my favorite pasta of the summer!

We have made this lemony cherry tomato pasta no less than five times in the past month and still cannot get enough of it. The combination of bright lemon, garlicky olive oil, and sweet cherry tomatoes that cook down until they’re perfectly jammy tastes SO fresh and summery. And best of all, the sauce comes together quickly in one skillet while the pasta boils, making this a fabulous 20-minute dinner for nights when you’d rather not spend any extra time in the kitchen.

I highly recommend serving this one with a generous shower of Parmesan. And while I usually dial back the crushed red pepper flakes when making this for my kids, I personally love this pasta with a pretty bold kick of heat, so feel free to amp things up if you’d like.

I’m telling you, this is one of those simple recipes that somehow tastes like so much more than the sum of its parts. So grab some cherry tomatoes and a lemon and let’s make some pasta!

Finally, Baked Beans That Aren’t Boring!

Can we talk about how baked beans are usually just… meh?! They show up at every cookout looking the part, but most of the time they’re just sweet and one-note, and I end up taking a few obligatory spoonfuls and moving on. As someone who LOVES beans, this classic side dish has always felt like such a missed opportunity.

So I set out to make a pan of baked beans that I’d actually be excited to pile onto my plate. This recipe starts with a shortcut of canned baked beans (no judgment, we’re all busy!), then gets a major flavor upgrade with crispy bacon, sautéed onion and bell pepper, garlic, barbecue sauce, molasses, Dijon, apple cider vinegar, Worcestershire, and a few smoky spices.

The result is that perfect sweet-savory-smoky situation that tastes like it has been bubbling away all afternoon, even though it comes together with very little fuss. The bacon gets crispy, the veggies melt into the sauce, and everything bakes until thick, glossy, and caramelized around the edges. They’re perfect for BBQs, potlucks, picnics, game day, or casual dinners with whatever’s on the grill…and guaranteed to disappear fast! ♡

The Easiest Beer-Braised Pulled Pork!

Seriously one of the best “set it and forget it” dinners I know. ♡

Just rub a pork shoulder with a smoky-sweet spice blend, give it a quick sear in the Dutch oven to lock in flavor, then pour in a bottle of beer and let the oven work its low-and-slow magic. A few hours later, you’ll come back to the most tender, fall-apart, melt-in-your-mouth pulled pork that shreds practically on its own. So easy and seriously SO flavorful!

The beer and apple cider vinegar do all the heavy lifting here, scraping up all those browned bits from searing and turning them into a rich, flavorful braising liquid. And that dry rub? It’s smoky, a little sweet, warmly spiced, and just bold enough to make every bite interesting. I also love adding a tiny splash of liquid smoke when I’m craving that BBQ-style flavor without needing to fire up the smoker — highly recommend!

This recipe has become one of my go-to favorites for casual get-togethers, taco nights, game days, or honestly just a lazy weekend when I want something hearty and cozy without a ton of fuss. Pile it on buns, tuck it into tacos, spoon it over nachos, stuff it into baked potatoes, or eat it straight from the pot with a fork while “taste-testing.” However you serve it, this pulled pork is always a hit!

Street Corn Fans, This One’s For You!

Everything you love about Mexican street corn, but turned into a big, crunchy green salad. ♡

We’re talking crisp romaine, sweet charred corn, black beans, salty cotija, roasted pepitas, cilantro, green onions, crunchy tortilla strips all tossed together with a creamy lime-chili dressing. It’s tangy, it’s smoky, it’s perfectly fresh and filling. And if you love elote as much as I do, it’s downright irresistible!

It’s the kind of salad that feels both fresh and satisfying, which is always the goal around here. Serve it up with grilled chicken, shrimp, steak, tacos, enchiladas, burgers, or whatever you’ve got going on. Or just grab a fork and dive in and call it lunch! Highly recommend making this salad while fresh corn is in season, but frozen or canned corn totally works too so that we can keep this recipe in the rotation year-round.

Let’s make some salad!

The Easiest Grilled Shrimp Skewers

Ok, I’m completely obsessed with this grilled shrimp recipe. It’s ready to go in 20 minutes, truly couldn’t be easier, and can be served a million different ways. ♡

The whole thing starts with a quick lemon garlic butter that does all the heavy lifting here. It’s bright and zippy from fresh lemon juice and zest, smoky from a pinch of smoked paprika, loaded with fresh garlic, and just rich enough to make every bite taste irresistible. Toss most of it with the shrimp, thread them onto skewers, then grill for just a few minutes per side until they’re perfectly pink, juicy, and lightly charred. Then drizzle the rest of that lemon garlic butter over the hot shrimp because, really, why would we not?!

We love cooking these outside on the grill for that extra smoky char, but a grill pan or a quick pop under the broiler works great too. Or skip the skewers entirely and just toss the shrimp into a hot skillet for an even easier weeknight option.

Serve them over rice, tucked into tacos, piled onto a salad or grain bowl, alongside roasted veggies, or straight off the skewer with a hunk of crusty bread to mop up all that garlicky butter. There’s truly no wrong answer here. Let’s grill some shrimp!