Take classic chicken salad up a notch with this dill pickle version. It’s zesty and crunchy and so, so delicious. It makes the best simple, fresh dinner and is perfect served as a dip, too!

Why You’ll Love This Recipe

I literally cannot stop eating this amazing dill pickle chicken salad. I have always loved classic chicken salad but if I had to choose a favorite, honestly, I’d go with this pickle version. The flavors speak to my soul. The combination of tender chicken, crunchy pickles, and creamy dressing is irresistible.

Ingredients Notes

For the salad:

• Cooked chicken: You can just chopped or shredded cooked chicken. A rotisserie chicken makes this recipe super easy. And don’t come at me for this one, but I think canned chicken would work quite well, too.
• Dill pickles: Use the crunchiest dill pickles you can find. I like to use petite dill pickles because they tend to be cruncher than hamburger chip-style pickles or really large pickles.
• Celery: Finely diced celery gives a tasty, juice crunch to this salad.
• Onions: You can use red onions, green onions or chives. Whichever onion you choose, finely dice – no one wants to bite into large chunks of onions.

For the dressing:

• Sour cream or Greek yogurt: Either one works well in this salad (I tested the recipe with both). For a slightly richer dressing, use full-fat sour cream or 1% or 2% Greek yogurt.
• Mayonnaise: The mayo helps emulsify (blend) the dressing so it is smooth and ultra-creamy.
• Pickle juice: Scoop out a tablespoon of pickle juice from the jar and add to the dressing. It adds necessary tanginess to the dressing. You can also sub in red wine vinegar.
• Dill: This chicken salad is AMAZING with fresh dill, so if you can get your hands on some, it is worth it. Otherwise, dried dill will work.
• Dijon mustard: The mustard helps balance the flavors of the dressing. You can sub in yellow mustard or stone ground mustard for the Dijon (start with half the amount and add more to taste, if needed).

Additional Notes

• Make-Ahead: Chicken salad is a great make-ahead dish. If refrigerating longer than 12 to 18 hours, the chicken salad may get a bit liquidy. Usually a good stir and a dollop of mayo or sour cream can bring it back together. The flavors will get even better with time!
• To Serve: This dill pickle chicken salad is tasty eaten straight out of the bowl (trust me, I KNOW), served in wraps or stuffed in pita bread, piled in lettuce cups, or eaten with crackers.  

Rather than slide this recipe into an official dinnertime slot, I’ve been making a batch and eating it for lunches. Just me, myself, and I standing at the counter during my self-proclaimed lunchtime with my container of dill pickle chicken salad. Dream life.

This salad is high in protein and packed with flavor. I can’t get enough and hope you love it, too!

Print

Dill Pickle Chicken Salad

Course Main Course, Salad

Cuisine American

Method No-Bake

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 1-cup servings

Calories 221kcal

Author Mel Gunnell

Equipment

• Bamboo Cutting Board
• 8-Inch Chef’s Knife
• Wire Whisk

Ingredients

Dressing:

• ½ cup sour cream or Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon pickle juice from the jar (can sub red wine vinegar)
• 1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
• 2 teaspoons Dijon mustard
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• Pinch salt and pepper

Salad Ingredients:

• 4 cups cooked, chopped chicken
• 1 cup chopped dill pickles
• ½ cup finely diced celery
• 2 to 3 tablespoons finely chopped red onion, green onions, or chives

Instructions

• For the dressing, mix all the dressing ingredients together in a bowl until well-combined.
• For the salad, combine all the salad ingredients in a bowl and toss.
• Add the dressing and stir until evenly combined. Serve immediately or refrigerate up to 12 hours (see note). The flavors will get better with at least an hour or two of chilling.
• Serve on lettuce leaves, on bread or stuffed in pita breads (with or without lettuce), or as a dip with crackers or baguette slices.

Notes

Make Ahead: If refrigerating longer than 12 to 18 hours, the chicken salad may get a bit liquidy. Usually a good stir and a dollop of mayo or sour cream can bring it back together. 

Nutrition

Serving: 1 serving (1 cup) | Calories: 221kcal | Carbohydrates: 3g | Protein: 30g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 370mg | Fiber: 1g | Sugar: 1g

Recipe Source: from Mel’s Kitchen Cafe

The post Dill Pickle Chicken Salad appeared first on Mel's Kitchen Cafe.

I feel like one either approaches summer like “fave season! no schedule! bring it on!” or “send prayers! still have to work! need structure!” Ok, perhaps I’m over simplifying it…but I would love to know where you fit on that spectrum.

I was debating whether or not to even do a Friday Thoughts post, but I recently ran into a few people I didn’t know (at a wedding!) who read my blog, and they both mentioned how much they enjoy reading these posts. Since I also like getting a real-life glimpse into other people’s lives, I decided to throw one together.

In this post, I’m pretty much just chatting about all.the.things and wishing, as always, we had a way to smoosh this corner of the internet into my kitchen so we could all be communing around my counter, eating cookies and solving all of life’s questions.

If you’re here just for the recipes, no worries! Monday I have a fabulous new light and delicious dinner recipe coming that I’ve been eating on repeat.

Homecoming + Cold Plunge

We welcomed my son, Walker, home from his 2-year church mission to the Philippines. I couldn’t stop exclaiming over him at the airport. I just couldn’t believe that after two years, he was right there! It was kind of surreal, and so, so fun. It was just our little family at the airport (totally his non-attention, lowkey style), but we did get to video in his older brother in Utah and his younger brother in New Zealand while waiting for his luggage.

We escaped for a few days up to the mountains right after he got home. Literally did nothing other than hang out, listen to my boys play lots of guitar around the fire, surf behind the boat (not me 😜), fish (again, not me), eat lots of good food, and paddleboard around the lake.

The airbnb we stayed at had a sauna, so I had this brilliant idea to do a sauna/cold plunge challenge one morning. My mom was there and caught it all on video (my 72-year old dad did it with me). I was so excited to watch the video because I couldn’t wait to see myself looking like an absolute formidable athlete running down the hill post-sauna to the freezing lake to dive in. Um, yeah, not so much. Instead I looked like a lumbering polar bear screeching it’s guts out and pinching it’s nose to ungracefully belly flop in the water. Ah, middle age humility. It’s my constant companion these days.

While my son loved the food in the Philippines, he can’t get enough of his favorite foods here since he’s been home. I’ve been eagerly asking him what he wants me to make, because a) food is my love language and b) he has announced he wants to bulk up. I have never taken a responsibility so seriously; I was born for this. 😜💪🏼

Here are a few of his favorite recipes I’ve made him so far:

• Cinnamon rolls
• Homemade pizza rolls
• Rollup pancakes
• Crispy baked shrimp tacos
• Bagel bread (this was top of his list!)
• Egg roll skillet meal
• Our go-to freezer bean burritos
• Breadsticks
• Homemade pizza
• Hawaiian haystacks

Games + Puzzles We Are Loving

We keep several games out at our kitchen table all summer long. They aren’t always the same – we rotate through them. But keeping them downstairs means we play them a lot more than if someone has to trek *all the way up* to the game closet.

• Brian and my daughter have been playing this one nonstop. She bought it for Brian for Father’s Day, and it has been a clever, fun 2-person game. They also love playing old school Mastermind together.
• This is another great 2-person (or more!) game that is out right now. We play it a lot because it is quick, easy-to-learn, and fun (also: frustrating!!).
• My parents have had one of these games sitting on their coffee table for decades. Someone is always tinkering with it when we’re sitting around chatting in their living room. I finally got our family one to keep around!
• I’ve bought this active game for two nephews’ birthdays the last month or so, and it has been an instant hit. My sister texted me the evening of my nephew’s birthday saying he had been outside playing with it for hours.
• I keep a puzzle up pretty much all summer. We’ve done several Spaghetti Tree puzzles and love them! This USA one was especially fun.

Any games you are loving to recommend? Comment below and let me know! I love getting new game recommendations.

AI and Blogging

Hmmm, this might be a longer discussion for a different time and audience (😅), but it’s worth bringing up simply because it effects my daily life as a food blogger…and will definitely impact for how long (and whether or not) I have a food blog in the future.

Basically, as we know, AI is everywhere. And it definitely isn’t all bad (I use it frequently in my own life!). But when it comes to a food blog, like mine, the impact has been profound.

Over the years, I have greatly benefitted from search traffic. My blog and recipes have ranked really well in Google and other search engines, which has been awesome and so beneficial to me and my business!

However, AI search mode/results, along with ChatGPT (and other chatbots), have had a significant and serious impact on search traffic for websites like mine, because they give answers and recipes (untested recipes, usually) in nanoseconds to people without sending them to actual websites.

When search traffic and clicks go down, so does revenue. And while I certainly don’t blog just for the money, this is a full-time business, and I have a lot of operating costs to maintain (as well as the fact that my business financially supports my family while my husband is growing his own business).

I’ve had endless discussions with fellow food blogging friends and my husband about what the future holds. The truth is: none of us really know.

While the pendulum feels like it is swinging far, far over the side of relying on AI completely, my hopes is that with time, people will come to realize they actually do value a real human voice and trusted, tested recipes and the pendulum will swing back toward the center a little bit.

But it may not. And if it takes too long, I sometimes wonder if I’ll have “aged out” of blogging completely?

Anyway, you don’t need a sob story (despite the fact that thinking of NOT connecting with you in this space actually does make me want to cry), but the impact of AI on food bloggers is real and very uncertain. If you’ve been on Pinterest lately and seen the AI slop that has taken over that platform, that will give you an indication of what AI is doing to the industry as a whole. It kind of makes me sick (especially when I realize people aren’t able to discern what is AI and what is real).

On the positive side, I am so appreciative of all of you who comment here. Who click on actual links and rely on the trusted recipes that I test over and over. Who take the time to leave reviews on recipes (doing so gives a decidedly *human* aspect to my website!). Who subscribe to my email list. And who reach out to let me know that you appreciate the recipes and content. I know life is busy, so thank you.

I’ve been food blogging for nearly 20 years. A lot has changed. And while I certainly haven’t seen anything quite like what AI is doing to the internet right now, I have weathered other internet/technical storms in the past as things have evolved and changed. Hopefully there is a way forward so I can continue to share my favorite recipes with all of you.

It means so, so much to me that you are here. I can’t say that enough. 💗

A Few Extra Things

And now, let’s end things on a better, more lighthearted note!

• I mentioned this on Instagram, but recently Jennifer Garner was on a podcast and when asked who her favorite food blogger is, she mentioned my name. Yes, I about fell over. Yes, I was super flattered. Yes, I thought she must surely be talking about another “Mel’s Kitchen Cafe.” And then Elin Hilderbrand (author and host of the podcast) sent me a DM saying she started following my blog. Of course, I used both as a flex to my family that night at dinner…except it turns out that none of them were really all that impressed (made clear when they asked, “who are those people?”) 😜 #keepingmehumble
• On a completely unrelated note, I used these best-ever ice cream scoops to help scoop hundreds of ice cream sundaes for a wedding reception this weekend. They’re inexpensive and really great (plus, hello, so many cute colors).
• This is the cutest shirt. I sized up because the underarm area is a little snug, but it’s super lightweight and adorable.
• I’m all about homemade granola when it works out, but this dark chocolate coconut LoveCrunch granola might need to be a forever-staple in my pantry (also loving their Dubai-flavored granola that I found at Ross of all places!).
• I’m slowly gathering items to send with my son when he heads off to college (for the first time) this fall. I’ll try to keep track of a list of what we get him and what ends up working well (and what doesn’t!). I’m printing off this packet to send with him (and hoping he’ll want to do a little cooking before he goes since he wasn’t super interested when he was in high school, but if you’ve parented young adult kids, you understand how well some of those suggestions go over 👀).
• I am still eating these overnight oats on repeat. I’m not exaggerating when I say that I’ve had them every morning without fail for over four months. I’ve started making them in individual-size containers for days when I’ll be out and about and also because a few in my family have started eating them, too, and it makes it easier for them to grab in the early morning before work. I use these containers which are perfect for the oats + toppings. Here are the measurements I use for each individual portion: 45 grams rolled oats, 22 grams chia seeds/basil seeds/or a combo, one scoop vanilla or chocolate protein powder, pinch of salt, a scant 1 cup almond milk.

I’ve been cooking and recipe testing up a storm on some free days this summer, and I am so very excited about the recipes that will be hitting the blog over the next few months!

I love this picture above ⬆️ My oldest son with his two grandmothers. I’m blessed to have those three in my life!

The post Friday Thoughts: Midsummer Survival appeared first on Mel's Kitchen Cafe.

I’ve rounded up 23 of my favorite summer salads, including the fresh broccoli salad that is my husband’s all-time fave, the kale and wild rice salad that I can’t get enough of, and the chicken and pasta vineyard salad that my kids go crazy for.

Some of these salads make a great side dish and others are perfect for an easy dinner!

If you’re looking for fresh salad inspiration this summer, this list has a little bit of everything! I make all of these on repeat during the warmer months (and pretty much all year round, too).

1

The Best Broccoli Salad

Made with fresh broccoli and the most delicious homemade dressing, this is the best broccoli salad recipe. It is always popular at potlucks and BBQs!

Get the Recipe

2

Pesto Pasta Salad with Peas and Parmesan

Get excited about pasta salad again with this amazing pesto pasta salad with peas and Parmesan. So light, so simple, so delicious!

Get the Recipe

3

Pesto Balsamic Chicken Tortellini Toss

This delicious pesto balsamic chicken tortellini toss is loaded with so many yummy ingredients and flavors, like roasted tomatoes, fresh mozzarella, artichokes and more!

Get the Recipe

4

Greek Pasta Salad

This delicious pesto balsamic chicken tortellini toss is loaded with so many yummy ingredients and flavors, like roasted tomatoes, fresh mozzarella, artichokes and more!

Get the Recipe

5

Vineyard Chicken and Pasta Salad

A perfectly light, fresh dinner, this vineyard chicken and pasta salad is crazy delicious! So many tasty ingredients and that dressing…yum!

Get the Recipe

6

Kale and Wild Rice Salad

This gorgeous kale and wild rice salad is loaded with so many delicious ingredients: chicken, avocados, feta, almonds, apples, and more! It’s so good!

Get the Recipe

7

Loaded Fresh Basil and Sweet Corn Couscous Green Salad

This loaded couscous green salad is AMAZING! It comes together fast…and that fresh basil dressing will knock your socks off.

Get the Recipe

8

Avocado Chicken Salad

This avocado chicken salad is irresistible! Perfect for a light, healthy dinner, it’s also delicious for a quick lunch or great for party food. Bonus: it comes together FAST (15 minutes or less)!

Get the Recipe

9

Smashed Yukon Gold Potato Salad

Potato salad gets a little makeover with this smashed potato salad. Simple and delicious, the tender Yukon gold potatoes and classic dressing are perfect!

Get the Recipe

10

Honey Lime Fruit Salad

The best fruit salad ever! This honey lime fruit salad is so easy and delicious with just enough flair to make it feel extra-special.

Get the Recipe

11

Mexican Street Corn Salad

Best summer side dish ever! This creamy Mexican street corn salad (aka esquites) is incredibly easy and packed with the most amazing smoky, fresh flavors.

Get the Recipe

12

Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing

Bursting with flavor…and vegetables, this grilled chicken orzo salad with a quick homemade honey lime dressing is out of this world delicious (not to mention super pretty to look at!).

Get the Recipe

13

Easy Cowboy Caviar

This cowboy caviar dip (a.k.a. shrapnel dip!) is literally thrown together making it one of the easiest…AND tastiest snacks/appetizers ever. It’s perfect for potlucks and BBQs!

Get the Recipe

14

Grilled Chicken Cobb Salad

Light and healthy, this grilled chicken Cobb salad is packed with yummy ingredients (bacon, tomatoes, lettuce, cheese!) with a homemade dressing that is simple and tasty!

Get the Recipe

15

Fresh Green Bean Salad with Balsamic Dressing

This fresh green bean salad with balsamic dressing is so bright and fresh and flavorful. It is the perfect summer side dish!

Get the Recipe

16

Tri-Color Pasta Salad

Simple to prepare, this tri-color pasta salad is the best. The creamy dressing, with a hint of pesto, is so flavorful and delicious!

Get the Recipe

17

BBQ Chicken Salad Cilantro Lime Rice Bowls

If you love BBQ Chicken Salad, you’ll go crazy over these BBQ Chicken Salad Bowls with Cilantro Lime Rice. Quick and so delicious, they make the perfect lunch or dinner!

Get the Recipe

18

Summer Roasted Vegetable Orzo Salad with Fresh Basil

Simple roasted vegetables are tossed with orzo, fresh basil and a light and delicious homemade dressing. This orzo summer salad is fantastic!

Get the Recipe

19

German Potato Salad

German potato salad is simple and so delicious! An egg- and dairy-free dressing is tossed with tender potatoes, simple herbs and bacon.

Get the Recipe

20

Chopped Thai Crunch Salad with Sweet and Spicy Dressing

A healthy chopped Thai salad full of fresh vegetables, tender chicken, and tossed with a Thai vinaigrette and a creamy spicy peanut dressing.

Get the Recipe

21

Greek Pita Bread Salad

Light and refreshing, this Greek pita bread salad is filled with toasted pita bread, cucumbers, olives, feta cheese and chickpeas. Yum!

Get the Recipe

22

Strawberry Spinach Salad with Homemade Poppy Seed Dressing

This strawberry spinach salad is filled with yummy, fresh ingredients and tossed with a creamy, sweet, tangy poppy seed dressing. It is beautiful and delicious!

Get the Recipe

23

Orzo Salad with Tomatoes, Basil and Feta

This light and refreshing orzo salad with tomatoes, basil and feta is the perfect side dish and is delicious as a main dish, too. Simple and so tasty!

Get the Recipe

The post 23 Favorite Summer Salads appeared first on Mel's Kitchen Cafe.

Now you can get your sugar cookie fix without any fussy rolling out and cutting into shapes. These press-and-bake sugar cookies are some of the best sugar cookies you’ll ever have!

Why These Cookies Will Rock Your World

These coconut lime sugar cookies are some of the tastiest cookies I’ve ever made! Here are just a few reasons why you are going to love them:

1. The sugar cookie is soft, buttery, and perfect.
2. You don’t need cookie cutters or a rolling pin! The cookie dough is rolled into balls and pressed with a flat-bottomed glass.
3. The lime flavor shines through in the cookie dough and in the frosting!
4. And speaking of that frosting, it is luxuriously creamy and so tasty with the coconut-lime flavors.
5. These cookies are so cute! The garnish of toasted coconut and fresh lime on top take them over the top!

Note: The fresh lime wedge on top of the cookie adds a cute pop of color and a bit of fresh lime flavor where it nestles into the frosting, but it does involve cookie eaters removing it before eating the cookie. So if you want to avoid that, you can dust the top of each cookie lightly with a small bit of fresh lime zest instead.

Key Ingredients Notes

• Butter: I use salted butter, as noted below in the recipe. Soften the butter to cool room temperature before using.
• Oil: This recipe uses both butter and oil for a soft, melt-in-your-mouth crumb texture. Use a neutral-flavored oil, like canola, vegetable or grapeseed.
• Granulated sugar: Granulated sugar is used in the cookie dough, and it is also used for pressing the cookies. Spray a flat-bottomed glass with cooking spray and dip in the sugar to press the first cookie. Continue pressing the cookies, dipping the glass back into the sugar between each one.
• Cream of tartar: Cream of tartar OR baking powder can be used in the cookie dough (don’t use both). The cream of tartar gives a slightly tart flavor to the dough (similar to the flavor in a snickerdoodle cookie that calls for cream of tartar). I prefer using baking powder for a more neutral flavor, but either works great, and the cream of tartar is a bit more of a classic flavor with these soda shop-style sugar cookies.
• Sour cream: This ingredient is used in both the cookie dough and the frosting. It might seem odd to add sour cream to frosting, but trust me on this one! It adds creaminess and depth of flavor, so don’t skip it!
• Fresh lime zest: You’ll need 3 to 4 limes for this recipe – the lime zest is added to the cookie dough and to the frosting. It adds essential lime flavor to the cookies.
• Fresh lime juice: To achieve the perfect consistency of frosting, the recipe calls for lime juice (rather than milk or cream, like usual). This makes the frosting pop with flavor, and it is still plenty creamy thanks to the butter and sour cream.
• Eggs: It’s totally fine to use cold eggs from the refrigerator rather than room temperature eggs.
• Fresh lime wedges: These are used to garnish the cookies. Cut the limes into rounds and then cut each round into tiny triangles. As mentioned above, this garnish element is optional (but cute!).
• Vanilla extract: Vanilla extract is used in the cookie dough and a reduced amount is used in the frosting (to allow the coconut flavor to come through).
• Coconut extract: This extract is important for the frosting. It’s the main way the coconut flavor comes through in these cookies, so don’t leave it out!
• All-purpose flour: It’s important not to over flour the dough for these cookies. If you aren’t using a scale, make sure to weigh the flour by fluffing it really well, scooping with a cup, and leveling off with a straight edge.
• Toasted coconut: I love garnishing these cookies with a bit of toasted coconut, but you can leave it off, if desired.

How to Freeze Sugar Cookies

Did you know frosted sugar cookies can be frozen? I do this all the time with sugar cookies like these. Once they are thawed, they taste just as good as the day they were made.

A Few Additional Notes

If you are looking for the tastiest summer cookie, these coconut lime Swig sugar cookies are the answer. They are so fun to make at home, and the fresh, homemade flavors make them so much better than the soda shop-bought ones.

• Remember that these cookies are vastly better if under baked just slightly rather than being over baked at all…so keep a close eye on them in the oven. The sides should be set and the centers should looks lightly under done when pulling them out.
• If you are looking for other variations of these sugar cookies, check out this list!
• I like a thick layer of frosting on each cookie. If you prefer less frosting, you may not end up using all the frosting in the batch.

I hope you love this sugar cookie variation! It has definitely become one of my favorites. There’s just something about that coconut lime combo that is so yummy.

Print

Coconut Lime Swig Sugar Cookies {Copycat Recipe}

Course Dessert

Cuisine American

Method Bake

Prep Time 1 hour hour

Cook Time 7 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 30 cookies

Calories 374kcal

Author Mel

Equipment

• #20 Large Cookie Scoop
• Cookie Sheet {Half Sheet Pan}
• KitchenAid Stand Mixer
• Silicone Spatula
• Small Offset Spatula

Ingredients

Cookies:

• 1 cup salted butter, softened to room temperature
• ¾ cup neutral flavored oil, like canola, vegetable, grapeseed, etc
• 1 ¼ cups granulated sugar
• ¾ cup powdered sugar
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar or baking powder (see note)
• ½ teaspoon salt
• 1 heaping tablespoon fresh lime zest
• 2 tablespoons sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 5 ½ cups all-purpose flour
• Granulated sugar for pressing the cookies

Frosting:

• ¾ cup salted butter softened
• 2 tablespoons sour cream
• 1 teaspoon fresh lime zest
• ½ teaspoon coconut extract (add another 1/2 teaspoon for a stronger coconut flavor)
• ¼ teaspoon vanilla extract
• 6 cups powdered sugar
• 1 to 2 tablespoons fresh lime juice
• 1 to 2 tablespoons milk, if needed

Garnish (optional):

• Small fresh lime wedges (see note)
• Toasted coconut

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
• For the cookies, in the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, add the butter, oil, granulated sugar and powdered sugar.
• Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don't add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
• Add the lime zest and mix until combined.
• Add the sour cream, eggs and vanilla, and mix until well-combined, 1 to 2 minutes, again scraping down the sides of the bowl as needed.
• Add the flour and mix until no dry streaks remain and the mixture is evenly combined. Don't over mix.
• Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets.
• Add 1/3 to 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar.
• Press each cookie into an even thickness; the edges will ruffle out a bit, but take care not to press too thin. I press the cookies between 1/4 and 1/2-inch thick. Dip the bottom of the glass into the sugar between each press.
• Bake the cookies for 7 to 9 minutes until the edges are set (it's ok and preferable if the center of the cookies looks slightly under baked).
• Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
• For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream, lime zest, coconut extract, and vanilla extract.
• Mix until thick and smooth and creamy.
• Add the powdered sugar and mix until mostly combined. Add the lime juice, and mix until well-combined and the frosting is smooth and creamy.
• If you want the frosting a bit thinner/easier to spread, add milk, a tablespoon at a time to adjust the consistency.
• Frost the cooled cookies.
• For the garnish, if desired sprinkle the top of each cookie with a bit of toasted coconut and a fresh lime wedge. (Pat the lime wedges lightly with a paper towel before garnishing the cookies.)

Notes

Cream of Tartar or Baking Powder: Either can be used in the cookie dough (don’t use both). The cream of tartar gives a slightly tart flavor to the dough (similar to the flavor in a snickerdoodle cookie that calls for cream of tartar). I prefer using baking powder for a more neutral flavor, but either works great, and the cream of tartar is a bit more of a classic flavor with these soda shop-style sugar cookies.

Make-Ahead: These cookies do amazingly well baked, frosted, sprinkled and frozen. Wait until they are thawed to add the toasted coconut and fresh lime wedge. To freeze:  place the frosted cookies in a single layer on a baking tray. Freeze and then put them into a tupperware container or ziploc bag (and separate layers with pieces of parchment or wax paper). They thaw great and taste amazing. 

 

Nutrition

Serving: 1 Cookie | Calories: 374kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 158mg | Fiber: 1g | Sugar: 35g

Recipe Source: from Mel’s Kitchen Cafe

The post Coconut Lime Swig Sugar Cookies {Copycat Recipe} appeared first on Mel's Kitchen Cafe.

I LOVE a good wedge salad, and will always order it if it’s on the menu at a restaurant. This homemade version is better than any restaurant wedge salad I’ve ever had! It’s incredibly delicious and so easy to make!

Ingredients Notes

• Iceberg lettuce: Classic wedge salad is made with iceberg lettuce. You’ll need one head of lettuce for this recipe (but it can easily be doubled, if needed). If you have time, chill the iceberg wedges before topping them with ingredients – the lettuce will be extra crisp and delicious if you do so.
• Apple: Thinly sliced apples are added to the wedge salad. Choose a sweet crisp apple, like honey crisp, cosmic crisp, gala, etc.
• Tomatoes: The tomatoes can be diced as big or small as you like. Cherry tomatoes, roma tomatoes, or any other variety of tomatoes can be used.
• Blue cheese dressing: Wedge salads usually include blue cheese dressing, but you can definitely sub ranch dressing for the blue cheese if you’d like. My favorite storebought brands of blue cheese dressing are the Litehouse brand (refrigerated) and Trader Joe’s.
• Bacon: Cook and crumble 6 to 8 slices of bacon for this recipe.
• Blue cheese crumbles: If you aren’t a fan of blue cheese, you can sub out the blue cheese for crumbled feta cheese, goat cheese, or shaved Parmesan.

I am a huge fan of blue cheese, so using blue cheese dressing and blue cheese crumbles is my idea of a perfect wedge salad. However, several in my family don’t agree. It’s easy to make this recipe using half blue cheese dressing and half ranch dressing if you are a house divided like mine.

How to Core and Cut Iceberg Lettuce for Wedge Salad

1. Place the iceberg lettuce with the core down on a cutting board.
2. Press into the top of the lettuce firmly – doing so separates the core from the lettuce leaves.
3. Flip the lettuce over. Remove and discard the core.
4. Remove any wilted or discolored leaves from the outside of the lettuce.
5. Place the lettuce core-side down on the cutting board.
6. Cut the head of lettuce directly down the center to create two halves.
7. Cut each half into three to four wedges.

How to Make This Loaded Wedge Salad

You won’t believe how easy this salad is to put together. The combination of all the ingredients and toppings and dressing is so incredibly yummy!

To assemble:

1. Place the iceberg wedges pointy-side up on a platter or plate.
2. Scatter the apple slices across the lettuce.
3. Drizzle the dressing over the lettuce and apples.
4. Sprinkle the tomatoes, bacon, and blue cheese crumbles over the top.
5. Serve immediately (or refrigerate up to an hour before serving – any longer and the apples may discolor).

My cousin-in-law, Tami, sent me this recipe after she recreated a restaurant-favorite at home for a family meal. She raved about how good it was, and after making (multiple times!), I can attest that this loaded wedge salad lives up to the hype.

It is stunning in presentation, so easy to make, and the perfect side dish for any meal.

I’ve been wanting a really good wedge salad recipe for my blog for years, and I am ecstatic to finally get this recipe posted for you!

Print

Crazy Good Loaded Wedge Salad

Course Salad, Side Dish

Cuisine American

Method No-Bake

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 to 8 servings

Calories 163kcal

Author Mel Gunnell

Equipment

• Salad Tongs
• Small White Platter
• 8-Inch Chef’s Knife

Ingredients

• 1 head iceberg lettuce
• 1 medium crisp apple, cored and cut into thin slices
• ½ to 1 cup chopped tomatoes
• 1 cup blue cheese or ranch dressing
• 6 to 8 slices bacon, cooked and crumbled
• ¼ to ½ cup blue cheese crumbles (see note)

Instructions

• Place the iceberg lettuce with the core down on a cutting board. Press into the top of the lettuce firmly – doing so separates the core from the lettuce leaves. Flip the lettuce over. Remove and discard the core.
• Remove any wilted or discolored leaves from the outside of the lettuce.
• Place the lettuce core-side down on the cutting board. Cut the head of lettuce directly down the center to create two halves. Cut each half into three to four wedges.
• Place the wedges pointy-side up on a serving platter or plate.
• OPTIONAL: If you have time, place the lettuce in the refrigerator to chill for 15 to 20 minutes (for super crisp lettuce).
• Scatter the apple slices and tomatoes over the lettuce wedges.
• Drizzle with dressing. Sprinkle the bacon and blue cheese crumbles over the top.
• Serve immediately.

Notes

Blue Cheese: If you aren’t a fan of blue cheese, you can sub out the blue cheese for crumbled feta cheese, goat cheese, or shaved Parmesan.

Nutrition

Serving: 1 wedge of salad | Calories: 163kcal | Carbohydrates: 9g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 539mg | Fiber: 2g | Sugar: 6g

Recipe Source: from Mel’s Kitchen Cafe (idea and base recipe given to me by my cousin-in-law, Tami!)

The post Crazy Good Loaded Wedge Salad appeared first on Mel's Kitchen Cafe.

Pro tip! Keep the simple ingredients on hand for this frozen piña colada recipe to whip up at a moment’s notice. It is a fantastic little drink to enjoy all summer long!

Ingredients Notes

• Cream of coconut: Cream of coconut is often found near the cocktail drinks or sometimes in the baking aisle or international foods aisle. It is not the same as coconut milk or coconut cream. Looks for packaging that specifically states “cream of coconut” – Coco Lopez and Goya are common brands. The ingredients will include sugar and coconut.
• Crushed pineapple: One 8-ounce can of crushed pineapple is used in the recipe. Don’t drain before using.
• Pineapple juice: One 6-ounce can of pineapple juice is used. You can also measure out 3/4 cup juice from a larger container.
• Heavy Cream or Half-and-Half: Either of these ingredients lends the creaminess that is so delicious in this frozen drink. I don’t recommend using milk as the drink will be more icy than creamy.
• Ice

How to Make This Easy Frozen Piña Colada

Are you ready for this?

1. Add all the ingredients to a blender and process until smooth.
2. For a thicker consistency, add additional ice and blend or drizzle in pineapple juice or cream to thin, if needed.
3. Pour into glasses (optional: chill the glasses in freezer before serving) and serve immediately.

Talk about easy! If you love pineapple and coconut flavors, you’re going to love this refreshing, fun summer drink!

Flavor Variations + Tips

Change up the flavors by replacing part of the ice with frozen strawberries or frozen bananas.

➡️ For a bougie presentation, you can add a small triangle of fresh pineapple or toasted coconut to the drink.

➡️ These are my favorite colorful straws {aff. link} to use for fun drinks like this.

➡️ Any glass or cup will do, but I love these tall glasses {aff. link} and use them all the time (they come with clear straws, too).

Print

Easy Blender Frozen Piña Colada

Course Drink

Cuisine American

Method Blender, No-Bake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 5 to 5 servings

Calories 477kcal

Author Mel Gunnell

Equipment

• Vitamix Blender
• Best Can Opener Ever

Ingredients

• 15-ounce can cream of coconut (see note)
• 8-ounce can crushed pineapple (do not drain)
• 6-ounce can (3/4 cup) pineapple juice
• 1 cup heavy cream or half-and-half
• 4 cups ice

Instructions

• Add all ingredients to the blender and blend until smooth and creamy.
• For a thicker consistency, add additional ice and blend or drizzle in pineapple juice or cream to thin, if needed.
• Pour into glasses (optional: chill the glasses in freezer before serving) and serve immediately.

Notes

Flavor Variations: Half of the ice can be replaced with frozen strawberries or frozen bananas.

Cream of Coconut: Cream of coconut is often found near the alcoholic drinks aisle (but it does not contain alcohol) or sometimes in the baking aisle or international foods aisle. It is not the same as coconut milk or coconut cream. Looks for packaging that specifically states “cream of coconut” – Coco Lopez and Goya are common brands. The ingredients will include sugar and coconut.

Nutrition

Serving: 1 serving | Calories: 477kcal | Carbohydrates: 73g | Protein: 2g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 17mg | Sodium: 83mg | Fiber: 3g | Sugar: 69g

Recipe Source: from Mel’s Kitchen Cafe

The post Easy Blender Frozen Piña Colada appeared first on Mel's Kitchen Cafe.

Whether you are planning the whole spread or bringing a dish or two to a gathering, there’s a bit of everything on this list. The best grilled chicken. Festive desserts. Gourmet (but easy!) side dishes.

I hope you have a very fun-filled and safe 4th of July this year! ❤️🤍💙

1

Festive Fruited Cheesecake Flag

This stunning dessert is perfect for 4th of July! The creamy cheesecake filling is topped with fruit to resemble the American flag.

Get the Recipe

2

Lemon Garlic Grilled Chicken

This lemon garlic grilled chicken is the best grilled chicken ever! The marinade can be used with chicken breasts, thighs or tenderloins. I’ve been making this chicken for over 15 years for summer BBQs and weeknight dinners.

Get the Recipe

3

The Best Saucy Baked Beans

These saucy homemade baked beans are full of flavor and so easy! Someone recently commented these beans are excellent cooked (covered) on a pellet grill smoker – yum!

Get the Recipe

4

Lava Flow Hawaiian Tropical Drink {Non-Alcoholic}

In this slushy, fruity lava flow Hawaiian tropical drink, the flavors of pineapple, coconut, and strawberry swirl together creating a delicious icy cold drink. Such a fun one to serve on the 4th!

Get the Recipe

5

BBQ Chicken Pineapple Skewers

I love the grilled pineapple on these chicken skewers! These are always a hit with a big BBQ spread.

Get the Recipe

6

Best Veggie Dip on the Planet

Looking for the best veggie dip ever? This is it! Tangy, creamy and flavorful, it’s delicious with veggies or chips!

Get the Recipe

7

The Best Broccoli Salad

Made with fresh broccoli and the most delicious homemade dressing, this is the best broccoli salad recipe. It is always popular at potlucks and BBQs!

Get the Recipe

8

Jalapeno Cheddar Turkey Burgers

Juicy and flavorful, these jalapeño cheddar turkey burgers are incredible! Don’t let the jalapeños scare you. They add tons of flavor (leave out the seeds for less heat!).

Get the Recipe

9

Perfect Potato Salad

Easy and delicious, this is really the best potato salad ever. No complicated or fussy ingredients – it is simple and ALWAYS a crowd-pleaser.

Get the Recipe

10

German Potato Salad

German potato salad is simple and so delicious! An egg- and dairy-free dressing is tossed with tender potatoes, simple herbs and bacon.

Get the Recipe

11

My Favorite Cherry Pie in the History of Ever

I make this pie every year for the 4th of July! For a fun twist, change up the lattice top with pie crust stars added to horizontal strips of pie crust (like a pie crust flag!).

Get the Recipe

12

Tri-Color Pasta Salad

No, really, this is the best cherry pie EVER. Nothing hard or secret about it – it’s a classic! Notes included in the recipe for using sour OR sweet cherries.

Get the Recipe

13

Honey Lime Fruit Salad

The best fruit salad ever! This honey lime fruit salad is so easy and delicious with just enough flair to make it feel extra-special.

Get the Recipe

14

Swig Sugar Cookies {Copycat Recipe}

For a festive version, use red, blue and white sprinkles on top of these easy sugar cookies!

Get the Recipe

15

Avocado Chicken Salad

This avocado chicken salad is irresistible! Perfect for a light, healthy dinner, it’s also delicious for a quick lunch or great for party food. Bonus: it comes together FAST (15 minutes or less)!

Get the Recipe

16

Summer Roasted Vegetable Orzo Salad with Fresh Basil

This orzo salad is fantastic! Fresh, summer flavors and always popular at potlucks and holidays.

Get the Recipe

17

Easy Creamy Watermelon Dip

This high-protein creamy watermelon dip is made with Greek yogurt and fresh limes. It is refreshing and delicious with any variety of melon!

Get the Recipe

18

Monterey Chicken with Pico de Gallo {Chili’s Copycat}

The flavors in this Monterey chicken {a Chili’s copycat recipe} are out of this world delicious! Tender grilled chicken, topped with bacon, cheese and a simple homemade pico de gallo. Yum!

Get the Recipe

19

Homemade Lemonade

The easiest and best homemade lemonade ever…and it doesn’t require cooking a simple syrup. It is quick, delicious, and perfect!

Get the Recipe

20

Mexican Street Corn Salad

Best summer side dish ever! This creamy Mexican street corn salad (aka esquites) is incredibly easy and packed with the most amazing smoky, fresh flavors.

Get the Recipe

21

Brownie {& Fruit} Kebabs

These brownie and fruit kebabs are a great change-up to the typical 4th of July dessert fare. They are also really fun to eat!

Get the Recipe

22

S’mores Cookie Bars

These glorious S’mores cookie bars have a buttery, graham cracker base and fissures of gooey marshmallow and decadent chocolate running throughout.

Get the Recipe

23

My Mom’s Famous Calico Beans

These beans are incredible and can be made ahead and kept warm in a slow cooker.

Get the Recipe

The post 20 of My Favorite 4th of July Recipes appeared first on Mel's Kitchen Cafe.

You are going to love this amazing cake! It’s a one-bowl recipe that is so easy to make and makes the most of fresh summer berries. That sweet sugar crust on top is to-die for!

Why You Should Make This Cake

The first thing one of my kids said to me after digging into this cake was “Well, this is amazing…can you make it again tomorrow?” It is such a delightful cake! Here are four other reasons you should make it:

1. It is a one-bowl cake that is mixed by hand. No need for extra bowls or electric mixers!
2. The cake crumb is tender and moist and ultra-fluffy.
3. I could wax poetic about the crackly, sugary top. But it is definitely one of the main selling points of this cake. SO GOOD.
4. This cake holds up well to outdoor summer gatherings and is even delicious the next day.
5. It is other-worldly served with a dollop of whipped cream or a scoop of vanilla ice cream (but plenty delicious served on its own, too!).

Important Ingredients Notes

• Butter: I always use salted butter. If using unsalted butter, increase the salt in the recipe by 1/4 teaspoon. The butter is melted, which makes it super easy to mix everything together by hand. You can experiment subbing in neutral-flavored oil for the butter (if doing so, increase the salt by 1/4 teaspoon).
• Granulated sugar: You’ll use most of the granulated sugar in the cake batter. The remaining sugar is sprinkled on top of the cake before baking creating that beautiful crust.
• Lemon zest: This ingredient adds a delightful hint of fresh citrus that compliments the berries so well. You can leave it out if you don’t have it, but I encourage you to use it if you can.
• Sour cream: Use full fat sour cream for the best result.
• Eggs: Make sure to use large eggs. Smaller or larger eggs can affect the texture of the cake.
• All-Purpose Flour: If you don’t have a kitchen scale to weigh the flour, measure it by fluffing the flour really well, scooping in a measuring cup and leveling off with a straight edge utensil.
• Blueberries + Raspberries: Fresh berries work best in this cake since they are more firm than frozen berries and don’t give off as much liquid. (See the note in the recipe below about using frozen berries.) You can experiment with other types of fresh berries, like blackberries or strawberries. Other fruits like peaches and nectarines might work well in this cake also.

A few other every day ingredients like baking powder, baking soda, salt, and vanilla extract are also used in the recipe, but I’m guessing you don’t need me to give you the ins and outs of those. 😉

Last Thing…

This sugar-topped summer berry cake is perfect when you need just the right dessert to wow family and friends at the next summer get together. It’s easy, it’s stunning, it’s crazy delicious.

And while it is decidedly a cake-cake, this fluffy confection also gives off some serious breakfast-coffee-cake vibes, so if you decide to serve it for the first meal of the morning, who I am to dissuade you?

Take it to the next level with a spoonful of sweetened whipped cream or a bit of vanilla ice cream served on top or alongside. It’s even delicious lightly warmed before serving (especially if serving with ice cream).

Print

Crackly Sugar-Topped Summer Berry Cake

Course Dessert

Cuisine American

Method Bake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 12 to 15 servings

Calories 306kcal

Author Mel Gunnell

Equipment

• 9X13-inch Metal Baking Pan
• Silicone Spatula
• Measuring Cups
• Wire Whisk

Ingredients

Cake:

• ¾ cup salted butter (12 tablespoons), melted
• 2 cups granulated sugar, divided
• ¾ cup sour cream
• 3 large eggs
• 1 to 2 teaspoons fresh lemon zest (see note)
• 2 teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon table salt
• ¼ teaspoon baking soda
• 1 ½ cups fresh blueberries
• 1 ½ cups fresh raspberries

For Serving (Optional):

• Vanilla ice cream
• Whipped cream
• Additional fresh berries

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Lightly grease a light-colored metal 9X13-inch baking pan with cooking spray (can line with parchment and grease parchment, if desired). If using a glass pan, preheat oven to 325 degrees F.
• In a large bowl, add the melted butter, 1 3/4 cups granulated sugar, sour cream, eggs, lemon zest, and vanilla. Whisk together until well-combined.
• Add the flour, baking powder, salt, and baking soda. Stir with a spatula until the dry ingredients are mostly combined but a few dry streaks still remain (don't over mix in this step).
• Add the fresh berries. Gently fold and mix until the berries are evenly combined and no dry streaks remain. It's ok if the berries break apart a little bit, but try to mix slowly and carefully to keep the berries from disintegrating into the batter.
• Spread the batter evenly in the prepared pan.
• Sprinkle the remaining 1/4 (to 1/3) cup granulated sugar evenly over the top of the batter.
• Bake for 40 to 45 minutes until the cake is lightly golden and puffed and a toothpick inserted in the center comes out clean or with moist crumbs. Add additional time, if needed (may need extra time for a glass pan).
• Let the cake cool in the pan. Serve squares of cake at room temperature with fresh berries, whipped cream, or vanilla ice cream, if desired.

Notes

Butter/Oil: The melted butter can be replaced with a neutral-flavored oil. If doing so, increase the salt in the recipe to 3/4 teaspoon.

Lemon Zest: This ingredient adds a delightful hint of fresh citrus that compliments the berries so well. You can leave it out if you don’t have it, but I encourage you to use it if you can.

Berries: Fresh berries work best in this cake since they are more firm than frozen berries and don’t give off as much liquid. However, you can experiment with frozen berries. I would recommend adding them frozen, but you could also try thawing and patting dry before using. You can experiment with other types of berries, like blackberries or strawberries. Other fruits like peaches and nectarines might work well in this cake also.

Nutrition

Serving: 1 serving (1/15th of the cake) | Calories: 306kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 244mg | Fiber: 2g | Sugar: 29g

Recipe Source: from Mel’s Kitchen Cafe

Triple Berry Cobbler {Positively the Best Cobbler Topping Ever}

Fresh Strawberry Cream Pie

Amazing Lemon Blueberry Scones

Triple Berry Pie

The post Crackly Sugar-Topped Summer Berry Cake appeared first on Mel's Kitchen Cafe.

I include lots of tips below on how to prep the food in advance, as well as bonus ideas for other easy, delicious things to serve at parties like this.

What to Serve at a Bridal Shower

I wanted to keep the food simple and delicious for my friend’s bridal shower. The party was held from 10 a.m. to 12 p.m., so I tailored the food to be more on the snacky/brunchy side of things. It went over so well, and I would absolutely do this same food spread again!

Yogurt Parfait Bar

This build-your-own yogurt parfait bar was so easy to put together, and a great way for guests to customize their own portion.

Below is what I served. As you can see, this entire spread is easily customizable to different flavors of yogurt and toppings.

Yogurt:

• Vanilla yogurt
• Peach yogurt
• Strawberry yogurt

The vanilla yogurt was by far the most popular, but I still recommend having a few additional flavors for options.

Granola:

For this yogurt bar, I had four varieties of granola. I think all were equally popular!

• Honey oat yogurt from my cookbook (but any basic granola would work great).
• Chocolate love crunch knockoff granola (didn’t add the yogurt bites or strawberries)
• Love Crunch dark chocolate coconut granola
• Trader Joe’s passion fruit granola

Toppings:

• Chopped strawberries
• Blueberries
• Raspberries
• Diced mangos
• Chopped pineapple
• Lemon curd (this was so popular!)
• Chia seeds
• Toasted coconut
• Chopped pecans
• Dried cranberries
• Mini chocolate chips
• Toasted pumpkin seeds

MAKE AHEAD TIPS: I chopped the fruit the night before, and put the toppings that didn’t need to be refrigerated in serving bowls on the counter and covered with saran wrap. Everything else was super easy to scoop/place into bowls before the shower started.

Supplies for Yogurt Bar:

• These 10-ounce cups (aff. link) are a perfect size/width for yogurt plus toppings. The rounded design is a bit elevated and cute.
• Every day disposable spoons work great, but I love these slightly fancier ones (aff. link) for bridal showers and parties. I put the spoons in this wicker silverware caddy (I have the brown one).
• I use these white serving bowls (aff. link) for yogurt.
• These shallow white bowls (aff. link) work great for toppings (and on a sidenote, I use them almost daily for dinners), and these slightly larger textured bowls (aff. link) are just right for the granola.
• These reuseable chalkboard signs (aff. link) are perfect for labeling food (with these chalkboard markers – easily wipe off with a damp paper towel).

Mini Charcuterie Cups

I opted for mini charcuterie cups rather than larger cups (that are popular when you search for ideas) or big charcuterie platters.

This size ended up being perfect! Just like the yogurt bar, all of the ingredients in these charcuterie cups can be adapted or varied based on your own creative inspiration or what you can easily find.

MAKE AHEAD TIPS: The night before, I placed the nuts and pirouline sticks in the cups and placed all the cups on a large baking sheet and covered the cups with saran wrap.

I also assembled the cheese skewers the night before, as well as rolled the salami slices and placed them close together in a baking dish so they didn’t unravel. The morning of, it was easy to finish off the cups with the assembled cheese skewers, salami, fruit and cracker.

The fully assembled cups can be refrigerated for an hour or two (any longer and the crackers can soften or stale).

How to assemble the mini charcuterie cups:

• Fill the bottom of each cup with mixed nuts (or nuts of choice).
• Add a pirouline stick to one back corner and a cheese skewer (a long bamboo toothpick with three cheese cubes) to the other corner.
• Drop in a cherry tomato and several grapes of any variety.
• Place a large cracker diagonally across the tomato and grapes.
• Tuck a blackberry or other berrie(s) in one of the front corners.
• Roll two slices of salami into a rose shape and tuck into the other front corner.
• Optional: Place a sprig of rosemary in front of the cracker.

Supplies I Used:

• 5-ounce square cups (aff. link) for the mini charcuterie cups
• Bamboo skewers (aff. link) for the cheese

Assorted Variety of Mini Muffins

I chose mini muffins over regular-size muffins for several reasons:

• The bridal shower was in the morning in between meals, and I figured guests might be eating lighter/smaller portions. Mini muffins are perfect for that.
• Mini muffins give people the chance to try more than one flavor, since the muffins are small.
• Mini muffins are just cute.

MAKE AHEAD TIPS: I made the following recipes several weeks in advance. I made the muffins, let them cool on a cooling rack, and then placed them in these containers to freeze. I took them out of the freezer the morning of and put them on the serving trays frozen (they defrosted within an hour).

• Lemon Poppyseed Muffins (this recipe is for regular-size muffins; for mini muffins, portion the batter into mini muffin tins, filling about 1/2 to 2/3 full, and bake for 9 to 11 minutes)
• Mini Banana Chocolate Chip Muffins (these were the most popular of the three recipes! Everyone raved about them)
• Chocolate Zucchini Muffins (this recipe is also for regular-size muffins; for mini muffins, use mini chocolate chips, portion the batter into mini muffin tins filling about 1/2 to 2/3 full, and bake for 9 to 11 minutes). Here is a non-zucchini chocolate muffin recipe that is delicious as mini muffins.

Supplies I Used:

• Highly recommend these mini muffin tins (aff. link). I didn’t use mini muffin liners when baking the muffins for the bridal shower.
• I served the muffins on this tiered tray (aff. link).
• These reuseable chalkboard signs (aff. link) are perfect for labeling food (with these chalkboard markers – easily wipe off with a damp paper towel).
• I had these plates sitting out next to the silverware and they were the perfect size if guests grabbed any or all of the offerings: mini muffins, a charcuterie cup, yogurt parfait.

Other Food Ideas for Bridal Showers and Parties

• Build-Your-Own (or already prepped) acai bowls with a variety of toppings.
• Chicken salad sandwiches. I’ve found when serving these, it’s better to use smaller croissants (from Albertsons or Walmart) vs the gargantuan croissants from Costco (however, if using large croissants, you can cut them in half).
• Mini quiches served on a platter.
• Variety of different baked scones.
• Finger foods, like caprese skewers, sweet berry bruschettta, easy caprese salad served on baquettes, toffee apple dip, candied almonds, and puff pastry brie bites.
• Variety of dips served with crackers, like this sesame Thai dip, 7-layer dip, cowboy caviar dip, 7-layer Greek hummus dip, feta dip, the best veggie dip, peanut butter cookie dough dip, fruit salsa served with cinnamon chips.
• French macarons or mini crème brûlées or other favorite cookies (I like making cookies in smaller sizes for bridal and baby showers).

Leave YOUR favorite ideas for bridal or baby showers below! ⬇️

The post Easy Bridal Shower Food Ideas appeared first on Mel's Kitchen Cafe.

These recipes save me every summer when the heat threatens to destroy us all (I don’t know how you Arizona peeps do it!). Not only do the recipes utilize cooking methods OTHER than turning on the oven, but the flavors are also light, fresh, and flavorful!

I hope this list helps you discover delicious dinners to serve you and your family as you try to beat the heat and enjoy the summer months! ☀️

1

Loaded Burger Bowls with Special House Sauce

These easy burger bowls are loaded with golden, crispy morsels of ground beef and tons of chopped veggies. The creamy house sauce drizzled on top is incredible!

Get the Recipe

2

Crispy Chicken Enchilada Wraps

These crispy chicken enchilada wraps are a fantastic weeknight dinner (or lunch!) solution – they are fast, easy, customizable and so, so delicious!

Get the Recipe

3

Instant Pot Smoky Honey Cilantro Chicken

This Instant Pot smoky honey chicken is tender, flavorful, and perfect for salads, enchiladas, tacos – you name it! {Slow cooker instructions included as well!}

Get the Recipe

4

Asian Chicken Salad with the Yummiest Dressing

This Asian chicken salad is packed full of crunchy cabbage, fresh veggies, tender chicken and tossed with the yummiest dressing. It keeps well for days!

Get the Recipe

5

Chicken Souvlaki Bowls

These tasty chicken souvlaki bowls are loaded with lemon chicken skewers, roasted veggies, tzatziki, hummus, feta, and garlic rice!

Get the Recipe

6

Skillet Garlic Butter Shrimp and Sausage

This one-pan skillet garlic butter shrimp and sausage meal is brilliantly simple and so delicious. It comes together in less than 20 minutes!

Get the Recipe

7

Thai-Style Ground Turkey and Green Beans {20-Minute Meal}

Flavorful and SO fast, this Thai-style ground turkey with green beans is a super easy and delicious weeknight meal!

Get the Recipe

8

Crispy Beef and Bean Wraps

These crispy beef and bean wraps are one of our go-to weeknight dinners! The crispy tortilla (no frying!) and flavorful filling are delicious.

Get the Recipe

9

Easy Chicken Gyros {New and Improved}

This easy chicken gyro recipe is simple and delicious! The yogurt lemon marinade adds tons of flavor and is perfect with the tzatziki, flatbread and toppings!

Get the Recipe

10

Turkey Avocado Veggie Wraps

These simple turkey avocado veggie wraps are crazy delicious! Shaved turkey, tons of fresh vegetables, and a creamy avocado spread – YUM!

Get the Recipe

11

Skillet Lemon Parmesan Chicken and Zucchini

This quick and light skillet lemon parmesan chicken and zucchini is fantastic! So delicious, the bright lemon and deeper savory flavors are perfect!

Get the Recipe

12

Grilled Teriyaki Chicken

Easy grilled teriyaki chicken with a super tasty, super simple homemade teriyaki sauce! This chicken is perfect for main dishes, salads and more!

Get the Recipe

13

Vineyard Chicken and Pasta Salad

A perfectly light, fresh dinner, this vineyard chicken and pasta salad is crazy delicious! So many tasty ingredients and that dressing…yum!

Get the Recipe

14

The Best Chicken Quesadillas

This really is the best chicken quesadillas recipe! So easy, these fajita-style quesadillas taste just as good, if not better, than any restaurant!

Get the Recipe

15

Kale and Wild Rice Salad

This gorgeous kale and wild rice salad is loaded with so many delicious ingredients: chicken, avocados, feta, almonds, apples, and more! It’s so good!

Get the Recipe

16

One-Pot Easy Chicken Lasagna

This one-pot easy chicken lasagna is bound to become a weeknight favorite. Made with pantry staples, it’s quick, simple and delicious!

Get the Recipe

17

Easy Shrimp Pesto Pasta with Sun-Dried Tomatoes

This easy shrimp pesto pasta tastes better than a restaurant but is simple enough for a fast, weeknight dinner. It’s fantastic!

Get the Recipe

18

My Go-To Fried Rice Recipe {Easy Ham Fried Rice}

Everyone needs a go-to fried rice recipe! This easy ham fried rice is infinitely customizable and is fantastic for using up leftovers. So simple and so much flavor!

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19

Chicken Cordon Bleu Panini Sandwich

Chicken cordon bleu panini sandwich. All the flavors of chicken cordon bleu wrapped up in bread with a secret (3-ingredient) super simple sauce that’ll make you cry. YUM!

Get the Recipe

20

Skillet Summer Vegetable Lasagna

This skillet vegetable lasagna is packed with summer veggies and is so fast to put together. Made start to finish in one skillet, it is a summer dinner staple…and wow, is it tasty!

Get the Recipe

21

Chicken BLT Burritos with Creamy Southwest Dipping Sauce

These amazingly delicious chicken BLT burritos (with avocados, too, if you like!) are so easy to make. Perfect for a busy weeknight or meal on the go!

Get the Recipe

22

Grilled Chicken and Vegetable Orzo Salad with Honey Lime Dressing

Bursting with flavor…and vegetables, this grilled chicken orzo salad with a quick homemade honey lime dressing is out of this world delicious (not to mention super pretty to look at!).

Get the Recipe

23

Instant Pot Spaghetti

Dinner will be on the table in no time with this super easy Instant Pot spaghetti! Everything cooks together for a simple, flavorful, hands-off spaghetti dinner.

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24

Cuban Sandwiches {Slow Cooker or Pressure Cooker}

Made in the slow cooker OR pressure cooker, the pork for this Cuban sandwich recipe is out-of-this world tender and so flavorful. Plus, the unique and delicious combo of sandwich ingredients makes this one of my favorite sandwiches ever!

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25

Cheesy Chicken, Kale and Sweet Potato Skillet Meal

A one-skillet wonder, this cheesy chicken, kale and sweet potato skillet meal is nutritious and delicious, just the way a weeknight meal should be!

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26

Cheesy Tex-Mex Zucchini Skillet

This cheesy tex-mex zucchini skillet is a fantastic way to use zucchini! Quick and easy, it’s packed with flavor and hearty ingredients. So yummy!

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The post 30 Easy Summer Meals That Won’t Heat Up the House appeared first on Mel's Kitchen Cafe.