PIN the Arugula Salad with Goat Cheese to try it later!

This colorful Arugula Salad with Goat Cheese also has artichoke hearts and sweet mini-peppers, and this is a combination I absolutely love. And we’re entering into the time of year when nothing seems better than salad as a tasty side dish for something cooked on the grill! I love salads of every kind, something that’s probably obvious if you follow my blog.

And long-time readers might have noticed my fondness for the peppery greens called Arugula. I know some people aren’t really fans, but I love the sharp spicy flavor and those clamshells of arugula find their way into my grocery cart quite often. I’ve been making fun salad combinations with arugula since the very early days of my blog!

And this favorite arugula salad has goat cheese, which is one of my other favorite ingredients! If you’re also a fan, be generous with the goat cheese like we were when we took these photos, and I bet you’ll love it!

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PIN the Curried Chicken Salad to try it later!

Curried Chicken Salad is a recipe I’ve been waiting to feature, because in Utah we kept getting rainy weather so I thought cold chicken and asparagus salad might be pushing it. But I noticed when I checked my blog stats that a few salad recipes had gone crazy on Pinterest, so I decided some of you are ready for salads!

I’m a huge salad fan, and some of my favorite restaurant meals are salads that I order over and over and never get tired of. And when I ate leftovers from this salad for breakfast the day after we shot the new photos, I wished there had been a bit more left!

We made a few changes to this salad recipe when we updated it, including switching out the peanuts in the original salad for pine nuts, which were an amazing change! Here’s the printer-friendly version of the original recipe, in case anyone was a fan of the older version.

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PIN Artichoke Heart Salad to try it later!

This amazing Artichoke Hearts Salad is my idea of the perfect dish to make for a special meal or a party, and I’m a life-long fan of artichokes! This salad has artichoke hearts, roasted red peppers, and capers, with finely diced red onion and sliced basil bumping up the flavors. But it’s the roasted artichoke hearts that make this salad so much of a wow.

You can make the artichoke salad ahead and chill, or it can sit for hours at room temperature. That which makes it perfect for summer entertaining, but I can also imagine this salad served warm on a buffet at a holiday party.

I bet this is going to disappear pretty quickly no matter who you serve it to! If you’re also enthusiastic about artichoke hearts, I hope you make it soon.

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PIN the No-Bake Cherry Cheesecake to try it later!

This delicious No-Bake Cherry Cheesecake is from a post in the early days of my blog that originally had two recipes. And I love both of the low-carb cheesecakes that were featured together for a blogging event. Now I’m happy to have them in separate posts, which I think will be less confusing.

When we tested this recipe, Kara and I really enjoyed the no-bake cheesecake with no-sugar-added cherry topping. Kara took some home, and that topping was also a hit with her kids. But the cheesecakes would also be delicious topped with fresh berries or other fresh fruit of your choice.

I hope you will try this recipe when you need an easy treat for a special occasion! And it’s perfect for Mother’s Day, or for the warmer weather coming up.

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PIN the strawberry and spinach salad recipe to try it later!

This Strawberry Spinach Salad is a recipe I originally got from a reader named Robin Oliver, and it’s been a favorite on the site through the years. And I’m reminding you about it today because I think this would be perfect for Mother’s Day!

I no longer have a garden where dill is growing. But I’m still intrigued with the idea of dill in a strawberry and spinach salad, and I didn’t mind buying a little package of fresh dill at the store. This salad also has a delightful slightly-sweet dressing with a touch of dry mustard and onion powder giving it a sweet and savory combination of flavors.

I used my favorite sweetener of course, to make my Strawberry Spinach Salad lower in sugar, and when we tasted the dressing using Monkfruit sweetener we decided some people might like to make it even slightly sweeter, so I’m giving you that option..

If you don’t like dill, or don’t have any fresh dill in your garden I think this salad would also be delicious with chopped sweet basil! This is a lovely salad for a special occasion; hope you enjoy!

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PIN the Low-Carb Chicken Enchiladas to try them later!

These Low-Carb Chicken Enchiladas are a favorite recipe I’m reminding you about for Friday Favorites this week. I bet this is a Mexican dinner you’re going to love! And recently I discovered the nutritional calculator I first used didn’t always calculated the carbs correctly for low-carb tortillas. So these enchiladas are even lower in carbs than I first thought!

This is one of those Denny Family Recipes that has good memories for me. Years ago my nephew Jake and I made a canned soup version of Green Chile Chicken Enchiladas when I was visiting my sister and her family. Of course that was delicious, but loaded with carbs!

Fast forward to when Jake had moved to Salt Lake and was coming to cook with me every other week, and we decided to create a low-carb version of chicken enchiladas to share on Kalyn’s Kitchen. And after quite a few tries we ended up with this delicious recipe. And if you’re looking for something to make for Cinco de Mayo in a few weeks, this will be just the thing!

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PIN the Layered Mexican Casserole to make it later!

Layered Mexican Casserole with Chicken and Cauliflower Rice is a recipe that would be a winner for a Cinco de Mayo dinner! We loved this low-carb and gluten-free casserole when we tested the recipe. And the recipe was inspired by a comment on an old favorite casserole complaining that the recipe wasn’t low in carbs!

That comment got me wondering about what I could come up with for a low-carb version of a layered Mexican casserole with chicken. And this recipe is the happy result of a few experiments with Kara to create this recipe that we thought was amazing! I hope you try it soon.

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PIN Green Chile Chicken Tacos to try them later!

These Green Chile Chicken Tacos are going to be perfect for Cinco de Mayo, and Kara and I really enjoyed this when we worked on the recipe! We loved the spicy green chile chicken, the slightly-spicy slaw with chopped Poblano peppers, and the squeeze of lime we added at the table. And when Kara took leftovers home, her family devoured the tacos too.

And I’m happy to have both an Instant Pot and a Slow Cooker version of this recipe. The tacos were originally inspired by my love of Hatch Green Chile Enchilada Sauce, something I’ve used often since I first tried it. Any recipe with that sauce is going to be something I’ll enjoy! And recently I discovered that my original nutrition calculator sometimes was not accurate for low-carb tortillas, and I’m happy to say these tacos are even lower in carbs than I thought, see more below about that.

Either version of Green Chile Chicken Tacos will be tasty, and even the slow cooker method only takes a little over three hours to cook. So this is pretty easy for a chicken taco dinner no matter which method you choose! I hope you enjoy trying it.

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PIN the Stuffed Poblanos to make them later!

Stuffed Poblanos with Ground Turkey was going to be my Friday Favorites pick this week, to remind you that this is a great dish to make for Cinco de Mayo! But I was busy yesterday celebrating the 21st birthday of my blog! So I’m doing an extra post on Saturday this week to remind you about this favorite recipe.

And if you haven’t eaten Poblano chiles you should try this right away! Every time I’ve used them in a recipe I’ve fallen for this mild chile pepper a bit more! But I think this recipe for Stuffed Poblanos might be the biggest WOW of all my recipes that use these flavorful peppers!

When I decided to make a stuffed chile pepper with ground turkey I tried experiments with both Jake and Kara. Then made them once more myself before I had a version I was happy with. But the Stuffed Poblanos recipe you see here is a winner, and it’s been popular on the blog. I hope you’ll make it for Cinco de Mayo or try it soon if you like Mexican flavors!

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Kalyn’s Kitchen is turning 21 years old today, and I’m sharing thoughts about that journey and how food blogging has changed! And if you’re a long time reader who’s finding this post, thank you for the support!

PIN this post if you want to find it later!

Every year on April 24 I acknowledge my blog turning another year older, and share thoughts about that. I’ll always be grateful that my talented brother Rand inspired me to start a food blog! But I did write a lengthy post last year for my milestone twenty year blogging anniversary, so this year I’m trying to keep it shorter.

I will always be grateful!

I still want to emphasize the deep gratitude I feel for the many, many people who have supported and helped me. And my barely tech-savvy senior citizen brain has been depending on smart younger people to help me with technology for many years! I’m also more thankful than ever for the many faithful readers who have followed my blog for years and sent me kind feedback.

I’m not planning to retire, but . . .

People ask me regularly when I plan to retire from the blog! But I’m still working on the site almost every day editing recipes and adding improvements, so I’m not really thinking about that! But I’m not going to lie; the internet has changed in many ways that make running a website harder and less rewarding.

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