What to cook this week?

Summer break is officially here! Let's bring summer foods to our dinner table with quick and easy dinner recipes, featuring grilled meats, summer veggie pastas and soups, seafood dinners that cook in minutes, and one-sheet pan meals.

Click on the recipe names to go to the full recipe post.

Monday

Dinner outdoors? Say no more! This Grilled Chicken Salad is colorful and packed with flavor! Perfect for enjoying outdoors.

Tuesday

My favorite summer soup is definitely chowder. This Instant Pot Corn Chowder is garnished with bacon for a double dose of deliciousness!

Wednesday

Stock up on zucchini and make this quick and easy with this Creamy Zucchini Pasta. This dish comes together in just 20 minutes!

Thursday

Forget the oven today and make Air Fryer Shrimp for a flavorful seafood dinner! Talk about quick and easy. Serve it with creamy cucumber salad and waffle fries.

Friday

Let's make takeout at home with this easy Sesame Chicken recipe! You will be surprised how easy it is to make. Serve it with rice made a day before, and steamed veggies.

Saturday

Time to fire up the grill! These Grilled Chicken Thighs are my favorite to make for the whole family. They marinate while the grill heats up. You have to try it!

Sunday

One-sheet pan dinners are my jam! This Dijon Salmon and Potatoes dinner is a favorite around here. Have you made it yet?

Bonus - dessert!

Soft and sweet Peach Cake is the perfect dessert to kick off summer break! You can use any stone fruit to make it. Bake it in a round or square pan.

Enjoy! If you make any of the dishes mentioned above, leave us a comment below!

Happy cooking!

Add fun to your weekend breakfast with my favorite waffle recipe! The secret is whipped egg whites added to the batter at the end. The results: delicious waffles you can make in any waffle maker, standard or mini size.

Why this recipe works!

I am sharing this waffle recipe not only so you can make it in your own kitchen but also, selfishly, for myself. I've had this recipe on a piece of paper for so long, lost it often, and stained it with melted butter - it is time to have it on my website! It is my go-to, favorite waffle recipe. It works with standard waffle makers, Belgian waffle makers, and the mini waffle maker that everyone has in their kitchen.

It is a family favorite around here! We've made it with berries, chocolate, but also as a breakfast-for-dinner with chopped ham, grated cheddar, and sauteed onions and peppers.

Key Ingredients:

• all-purpose flour, properly measured out (see recipe notes),
• white granulated sugar,
• baking powder,
• fine kosher salt,
• one large egg,
• whole milk for the rich flavor,
• melted butter, unsalted; it helps create crispy waffles,
• vanilla extract is optional.

How to Make My Favorite Waffles

This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.

• Whisk together all dry ingredients.
• Combine milk and egg yolk.
• Whip egg white to stiff peaks.

• Combine wet ingredients with the flour mixture until smooth.
• Fold in whipped egg white.
• Scoop batter into the hot waffle maker.

• Cook waffles until golden and crispy.
• Repeat until all batter is used.

Favorite Waffle Recipe FAQs

How to make waffles crispy on the outside?

Make sure to measure the flour correctly. Do not dunk your measuring cup into the flour container, but rather scoop it with a spoon into the measuring cup and level the top. Too much flour will turn the waffles dense and not crisp and airy. Also, adding melted butter helps crisp up the waffles.

How to prevent waffles from turning soggy?

After each waffle is cooked, place it on a wire cooling rack (one you would use for cookies). This will allow the steam to escape and not be trapped at the bottom, under the waffles.

Can I use a cooking spray on my waffle maker?

I stopped using cooking sprays a while ago. I find they find a hard-to-clean residue on surfaces (air fryer, waffle makers, etc.). I don't use anything on the waffle maker plates before pouring the batter in, and the waffles come out great each time!

What can I add to waffles?

The possibilities are many! Here is what I've used: blueberries, chocolate, cottage cheese, grated cheese, chopped ham, chopped onion, bell peppers, mushrooms.

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Easy Homemade Waffles

Add fun to your weekend breakfast with my favorite waffle recipe! The secret is whipped egg whites added to the batter at the end. The results: delicious waffles you can make in any waffle maker, standard or mini size.

Course Breakfast

Cuisine American

Keyword waffles

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 65kcal

Author Anna Hinman

Equipment

• 1 waffle maker
• measuring cups
• measuring spoons
• 1 large glass measuring cup
• 2 mixing bowls
• hand mixer
• ice scream scoop (with spring)

Ingredients

• 1 cup and 2 tablespoons of all-purpose flour
• 1 ½ teaspoon baking powder
• 1 Tablespoon granulated sugar
• ¼ teaspoon salt
• 1 large egg
• 1 cup milk I used whole
• 3 tablespoons melted butter or olive oil

Instructions

• Set your waffle maker to preheat.
• In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
  1 cup and 2 tablespoons of all-purpose flour, 1 ½ teaspoon baking powder, 1 Tablespoon granulated sugar, ¼ teaspoon salt
• Pour milk into a glass measuring cup.
  1 cup milk
• Separate egg white from egg yolk. Place egg white in a medium mixing bowl. Set aside.
  1 large egg
• Place egg yolk in a glass measuring cup with milk.
• Add melted butter or oil to the milk and yolk mixture and whisk all together.
  3 tablespoons melted butter or olive oil
• Using an electric mixer, whip the egg white until stiff peaks form, about 4 minutes.
• Add milk and yolk mixture to dry ingredients and whisk together.
• Add whipped egg white and fold in with a spatula. Do not overmix.
• Once your waffle maker is hot, drop an ice-cream spring scoop into the waffle maker (if making regular-size waffles) or 2 tablespoons of batter if making mini waffles.
• Cook waffles for 3 to 4 minutes, check if done, and add a minute or two if needed. Cook until you reach the desired crispiness.

Notes

• This recipe works in mini waffle makers, Belgian waffle makers, and standard-size waffle makers.
• After each waffle is cooked, place it on a wire cooling rack to prevent the waffles from becoming soggy.
• To freeze waffles, place them in a single layer on a baking sheet and freeze. Then place in a freezer bag. To reheat, pop them into a toaster oven for a few minutes.

Inspired by waffle recipe from Spend with Pennies.

Nutrition

Calories: 65kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 186mg | Potassium: 258mg | Fiber: 0.03g | Sugar: 6g | Vitamin A: 158IU | Calcium: 146mg | Iron: 0.3mg

Huge shout-out to Alivia from Artistic Palate for the beautiful photos in this post!

What to cook this week?

Whatever fills your calendar this week, your dinner time is about to get easy! Below, you can find a meal idea for each day of the week, all easy, made from scratch with simple ingredients. Because this is how we cook here! I'm starting with a quick dinner recipe that cooks in one skillet. There is a salmon recipe that you simply have to try. The Parmesan topping is absolutely delicious!

I am making my go-to Instant Pot dinner - the best spaghetti ever! Finally, my dessert suggestion is bright in color and flavors! My easy and soft Raspberry Cake with Sweet Glaze is perfect to enjoy with friends alongside a cup of tea or coffee. Enjoy!

Click on the recipe names to go to the full recipe post.

Monday

This Egg Roll in a Bowl is a simple, veggie-packed dinner that cooks in one skillet.

Tuesday

This Air Fryer Salmon is a game-changer! Quick, easy, and topped with a crunchy Parmesan layer. So good!

Wednesday

This budget-friendly dinner is basic but a must for any home cook! Skillet Chicken Thighs are flavorful and juicy!

Thursday

I make this Instant Pot Spaghetti almost every week! It's so flavorful because the pasta cooks in the sauce, all in the pressure cooker. Winner!

Friday

One of my go-to Spring pasta meals is this Garlic Butter Mushroom Shrimp Pasta. Talk about fast and easy!

Saturday

If your Saturday is full of running errands or you are enjoying a slow weekend, this One-Pot Chicken and Rice will fit perfectly into your schedule.

Sunday

Finishing this week is my recipe for easy Baked Pork Chops, served with my favorite mashed potatoes. Slow down and enjoy every bite!

Bonus - dessert!

If you need a reason to turn on your oven, this Raspberry Cake might just be the answer! I skipped the classic frosting and made a quick, sweet glaze to drizzle over each piece. Gorgeous!

Enjoy! If you make any of the dishes mentioned above, leave us a comment below!

Happy cooking!

Why this recipe works!

This budget-friendly dinner idea features boneless pork chops that are brined in salted water and baked in the oven for 15 minutes. They are juicy and full of flavor! This recipe has minimal prep time and is perfect even for weeknight dinners. You can make a salad and mashed potatoes while the pork chops are baking.

Serve these pork chops with Instant Pot Mashed Potatoes and Roasted Asparagus for a delicious and easy dinner.

Ingredients:

• boneless pork chops (about ¾" thick)
• olive oil
• salt
• paprika
• Italian seasoning
• garlic powder
• water

Step-by-step instructions for making baked pork chops:

If your pork chops are in the fridge, let them come to room temperature before baking. Letting them sit in the brine for 30 minutes will do that and also ensure that your chops are juicy and tender.

Step 1: brine

The secret to perfect juicy pork chops is to let them sit in salty water for at least 30 minutes before baking.

Step 2: season and bake

Place pork chops on a baking sheet, drizzle with olive oil, and sprinkle with seasoning. Rub it into each pork chop and bake for 15 minutes. Check internal temperature and bake for a few more minutes or remove from oven.

How long to bake pork chops in the oven?

I used boneless pork chops, and they were done after 15 minutes of baking in a 375°F oven. Since every oven is different, check the temperature of each pork chop before adding more minutes to the cooking time. It should be 145 degrees F.

Anna's tips for the best baked pork chops!

• Brine in salty water: this ensures that your pork chops are juicy and tender; make sure to pat the chops with a paper towel before seasoning and baking.
• Do not over-bake: check the internal temperature of each pork chop after 15 minutes of baking. If it reached 145 degrees F, the chops are done.
• Season: mix the seasoning in a small bowl and rub it on both sides of each pork chop. Make sure to drizzle olive oil first to help the seasoning stick to the chops.

Variations:

• breaded: season and dredge each pork chop in breadcrumbs, then spray with cooking oil spray and bake
• sweet: add brown sugar or honey to the seasoning mixture
• Add sweet onions and apples to pork chops and bake them together on a sheet pan
• stuffed: cut each pork chop lengthwise and fill with cream cheese, spinach, and sun-dried tomato mixture

What to serve with baked pork chops:

You can serve these pork chops with any side dish, from roasted veggies to salads and slaws.

• Instant Pot Sweet Potatoes
• Honey Roasted Butternut Squash
• Honey Balsamic Roasted Brussels Sprouts
• Sauteed Spinach
• Air Fryer French Fries
• Mushroom Sauce

More easy dinners:

If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

Please read the tips and FAQs posted above before making this recipe.

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Baked Pork Chops

These Baked Pork Chops are brined in salted water, then seasoned and baked. This is the easiest way to make juicy, tender and flavorful boneless pork chops. 

Course Dinner

Cuisine American

Keyword baked pork chops

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 241kcal

Author Anna Hinman

Ingredients

• 4 boneless pork chops
• 2 cups water
• 2 teaspoons salt
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ¼ teaspoon dried oregano

US Customary - Metric

Instructions

• Place water and salt in a large bowl. Submerge pork chops in salty water and let them sit in room temperature for 30 minutes.
  4 boneless pork chops, 2 cups water, 2 teaspoons salt
• Preheat the oven to 375℉.
• Mix garlic powder, paprika, salt, Italian seasoning and oregano in a small bowl.
  ½ teaspoon garlic powder, ¼ teaspoon paprika, ½ teaspoon salt, ½ teaspoon Italian seasoning, ¼ teaspoon dried oregano
• Remove pork chops from water and pat dry with paper towels.
• Place chops on parchment paper-lined baking sheet.
• Drizzle with olive oil. Sprinkle seasoning over each pork chops and rub on both sides.
  1 tablespoon olive oil
• Baked pork chops for 15 minutes. Check internal temperature with meat thermometer. If it reads 145 degrees F, the chops are done. If not, you can add 2 to 3 minutes to the baking time.
• Let pork chops sit for 5 to 10 minutes before serving.

Notes

1. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
2. My pork chops were about ¾" thick.

Nutrition

Calories: 241kcal | Carbohydrates: 1g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1524mg | Potassium: 512mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 73IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

Why is this recipe the best?

Mashed potatoes are the most popular side dish for holidays, Sunday dinners, and special occasions. You probably think they are so easy to make that you don't need a recipe. Just cook the taters and mash, right? True, but there is one step that you need to take to make the BEST mashed potatoes. And it is all about temperature!

I bet you did it more than once, just like me: cooked the potatoes, added a splash of fridge-cold milk and a few knobs of butter, and mashed, just to end up with lumpy, gluey potatoes. Well, that ends today! The first time I used warm milk and melted butter, I knew it changed the whole game of making mashed potatoes. Now it's your turn!

Ingredients:

• potatoes: I used russet potatoes, my go-to for mashed potatoes;
• milk: the higher the fat content, the better; I used whole milk;
• butter: unsalted; do not use margarine or spread.

How to make the best mashed potatoes?

This is an overview of the recipe steps. All ingredient measurements and detailed process steps are provided in the recipe box below.

• Start by peeling potatoes and cutting them into the same-sized pieces to ensure even cooking.
• I always cook potatoes in my Instant Pot. It takes just 7 minutes of cooking time. Follow my Instant Pot Mashed Potatoes post for detailed instructions.

• To cook potatoes in a cooking pot (like a Dutch oven), on the stove, place cut potatoes in the pot, cover with water, and bring to a boil. Cook until soft, about 15 to 20 minutes.

• If you have more time, you can use a slow cooker to cook the potatoes. Set the crockpot to LOW and cook potatoes for 3 to 4 hours.

• Heat milk and butter in a small saucepan, just until the butter melts. Do not allow to boil.

• Drain the cooked potatoes, add the butter and milk mixture in two parts, whipping the potatoes with a hand mixer between additions.
• Season potatoes with salt and pepper.

Recipe FAQs:

How to use leftover mashed potatoes?

Mashed potatoes can be used to make a variety of dishes, like potato cakes, Polish potato dumplings, or a cheesy potato casserole. You can use them to thicken soups like chowder, make gnocchi, or use them as a topping for a Shepherd's pie.

More basic cooking recipes:

If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

Please read the tips and FAQs posted above before making this recipe.

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Best Mashed Potatoes

Learn how to make the creamiest, fluffiest, best mashed potatoes in three simple steps. Try my recipe and judge for yourself. They are rich and buttery! Everyone needs to know how to make delicious mashed potatoes!

Course Side Dish

Cuisine American

Keyword mashed potatoes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 228kcal

Author Anna Hinman

Ingredients

• 2 ½ lbs Russet potatoes
• 4 tablespoons unsalted butter
• ½ cup whole milk

Instructions

• Peel potatoes and cut into same-size pieces.
  2 ½ lbs Russet potatoes
• Place all potatoes in a cooking pot, like a Dutch oven. Cover them with cold water. Add ½ teaspoon of salt. Bring the potatoes to a boil and cook for 15 to 20 minutes over a medium heat OR until butter knife inserted into the potatoes goes in smoothly.
• Drain potatoes well. Use a wire strainer or a colander. See note.
• Pour milk into a small saucepan. Add butter and warm the mixture up over a medium low heat, just until the butter melts. It should be very warm, but not hot.
  4 tablespoons unsalted butter, ½ cup whole milk
• Add half of the milk mixture to potatoes and mash them with a hand masher or hand mixer for 10 seconds. Add remaining milk mixture and mash until you reach desired texture. It is best to use a hand masher for the final mash to avoid overmixing.

Notes

• Use a slow cooker to cook the potatoes. Set the crockpot to LOW and cook potatoes for 3 to 4 hours.
• I always cook potatoes in my Instant Pot. It takes just 7 minutes of cooking time. Follow my Instant Pot Mashed Potatoes post for detailed instructions.
• If you don't have a wire strainer or a colander, use the lid, but after draining, set the pot with cooked potatoes over a low heat and stir until the excess moisture evaporates.
• To avoid gluey potatoes, do not overmix. It will cause the starches to be released and the texture will be less than desirable. 
• Please note, that the nutritional value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition

Calories: 228kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 18mg | Potassium: 821mg | Fiber: 2g | Sugar: 2g | Vitamin A: 268IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg