Just~One~Donna

Name: Easy Grilled Shrimp
Prep time: 5 min
Cook time: 6 min
Total time: 31 min
Yield: 4
Cuisine: American
Ingredients: 1 pound extra large shrimp, 16-21 per pound, deveined and peeled; 3 tablespoons extra virgin olive oil; 1 tablespoon fresh lime juice, about 1/2 lime; Zest of 1/2 lime; 1/4 teaspoon garlic powder; 1 teaspoon chili hot sauce, your favorite

Cutting Board 411: Choosing, Caring For, and Replacing

2026-10-15T09:30:00.000-04:00

Do You Really Need Another Cutting Board?

Have you ever stopped in front of the cutting board aisle at Home Goods? There are so many of them.

Big wooden boards. Small wooden boards. Thick boards. Thin boards. Boards with handles. Boards that are beautiful enough to put right on the table. There are boards for chopping, boards for serving, boards for entertaining, and boards that make you wonder who actually needs all these cutting boards.

Then you think about the cutting boards in your own kitchen. Maybe you've had them for years.

They aren't particularly pretty. They're scratched and stained. You've washed them hundreds of times. They've chopped vegetables, sliced bread, prepared dinner, and helped you get food on the table more times than you can count.

They are dependable. They're also, if you're being honest, completely utilitarian.

So when you're standing there holding a beautiful new cutting board, the question isn't really, "Do I need another cutting board?" It's:

What do I actually need my cutting boards to do?

Your Cutting Boards Have Been Working Hard

If you've been cooking for years, your cutting boards have probably been working right alongside you.

You probably didn't choose them because they were beautiful. You chose them because they were practical and useful.

And there's nothing wrong with that.

A cutting board is one of the hardest-working tools in the kitchen. Every chop, slice, and dice leaves a mark.

A well-used cutting board isn't necessarily one that needs replacing.

Forest Decor, a company that makes handcrafted wooden cutting boards and kitchen utensils, makes an important distinction: normal knife marks are part of a wooden cutting board's life.

What matters is whether those marks have become deep grooves, cracks, or other damage that makes the board difficult to clean properly.

That distinction matters to me.

I don't want to throw away a good cutting board simply because it looks like it's been used. Some of those marks are evidence that the board has done its job well.

Before You Buy Another Cutting Board, Look at the Ones You Have

Before you bring home another cutting board, take a good look at the ones already in your kitchen.

You may discover that you don't need anything new.

Or you may discover that one of your boards has reached the end of its useful life.

Maybe another one just needs a little care.

I like to think about assessing cutting boards in three categories:

Keep it. Refresh it. Replace it.

Keep It

A wooden cutting board with knife marks isn't automatically worn out.

If your board is still flat, solid, comfortable to use, and easy to clean, those marks may simply be signs of normal use.

One of my favorite cutting boards has plenty of knife marks. I've used it for years, and I reach for it all the time. But it still sits flat on the counter, feels solid, and cleans easily.

Why would I replace it?

A well-loved cutting board doesn't have to look new to be useful.

Refresh It

This is the category I think we overlook.

An older wooden cutting board can start to look dry or feel rough. You may notice raised grain or a slightly fuzzy surface. That doesn't necessarily mean it's time to go shopping.

Forest Decor recommends resurfacing quality hardwood cutting boards when possible. A light sanding can smooth the surface, followed by a coat of food-grade mineral oil to condition the wood.

That's a pretty good trade-off. Instead of throwing away a good board and buying another one, you give the one you already own a little attention.

Wood Cutting Board Care

I follow a simple routine with new wooden boards:

Wipe the board with food-grade mineral oil. Let it sit for a few minutes and then wipe clean with a soft rag.

Once a day for a week
Once a week for a month
Once a month for a year
Then as needed

After that, I simply watch the wood. When it starts looking dry instead of smooth and well-conditioned, I know it's time for another coat.

A little maintenance can go a long way toward extending the life of a good wooden cutting board.

Replace It

Five signs a cutting board really should be retired.

Deep knife grooves are one sign. Run your fingers across the surface. If your fingernail catches in deep cuts, the grooves may be deep enough to trap food and moisture. This is particularly important with plastic boards, which aren't practical to restore once they become heavily scarred.

Cracks are another concern. Deep cracks and splits can give food particles and moisture places to hide beneath the surface. If a crack is deep, opens when pressure is applied, or the wood has become soft or crumbly, I wouldn't continue using the board for food preparation.

A board that rocks on the counter because it has become severely warped is another candidate for replacement. A cutting board should stay put while you're working.

Persistent odors are worth paying attention to, too. If a board still smells like onions, garlic, fish, or raw chicken after it has been thoroughly washed and dried, and repeated cleaning doesn't solve the problem, it may be time to replace it.

And if mold keeps returning after you've cleaned the board properly and allowed it to dry completely, I'd retire it rather than trying to work around the problem.

In other words, age isn't the deciding factor. Condition is.

You Don't Need a Lot of Cutting Boards

Once you've evaluated the boards you already have, then you can think about whether you actually need something new.

I'm not convinced most home cooks need a dozen cutting boards. I think you need the right boards for the way you cook.

For me, that means having a simple system.

I like having a plastic cutting board that I can use for raw meat, poultry, and seafood and put into the dishwasher afterward.
For vegetables, fruit, herbs, bread, cheese, and cooked foods, I prefer a wooden cutting board.
Wood and plastic each have advantages, and I don't think you necessarily have to choose one over the other. They can work very well together.

Forest Decor similarly emphasizes that quality wooden boards can last for years with proper care, while plastic is convenient when you want a lightweight surface that can go into the dishwasher.

For me, two boards cover the basic work of my kitchen.

But that's where things get interesting.

Utility vs. Entertaining

A cutting board doesn't have to be strictly utilitarian. A sturdy everyday board might spend most of its life on your countertop. But a beautiful wooden board can become part of the way you entertain.

Think about a board covered with cheese, crackers, fruit, nuts, or appetizers.

Instead of preparing everything on one surface and transferring it to another serving platter, the board can do both jobs. That's a different kind of usefulness.

If you enjoy having friends and family over, a beautiful board that can go from kitchen to table can be worth having.

Now you're not buying another cutting board just because it is pretty. You're buying a serving piece that happens to be useful for food preparation, too.

Match the Board to the Job

Instead of asking, "What's the best cutting board?" I think a better question is: What's the best cutting board for this job?

For everyday chopping, I want something stable and large enough to give me room to work.
For raw meat and poultry, I want something easy to clean and sanitize.
For bread, I want enough room to slice comfortably.
For entertaining, I might choose something beautiful enough to go straight from the kitchen to the table.

The point isn't to collect cutting boards. It's to choose them intentionally.

Maybe Your Kitchen Needs a Refresh

Sometimes we don't need a complete kitchen makeover. We just need to replace something we use every day.

A cutting board can be one of those small changes.

Maybe your everyday board is deeply scarred and difficult to clean. Maybe it rocks on the counter.

Maybe you've had the same plastic board for so many years that the surface is covered with deep knife marks.

Those are good reasons to replace a board. But there is another reason you might replace one:

You simply don't like using it anymore. That's worth considering, too.

The things you use every day don't have to be fancy, but they should work well for you. And if a beautiful, well-made cutting board makes you enjoy being in your kitchen a little more, I don't think that's frivolous.

Take Care of the Good Boards

If you're going to invest in a quality wooden cutting board, take care of it.

Forest Decor recommends avoiding some of the habits that shorten the life of wooden boards: soaking them in water, putting them in the dishwasher, leaving them wet for long periods, and neglecting regular conditioning.

My routine is simple.

I wash wooden boards by hand with hot, soapy water. I rinse them and dry them thoroughly. I don't leave them soaking in the sink, and when possible I stand them on edge so air can circulate around both sides while they finish drying.

When the wood starts looking dry, I reach for the mineral oil.

It doesn't take much time, and those small habits can help a good wooden board last for many years.

And What About Cutting Boards for Gifting?

A good cutting board can also make a thoughtful gift.

It's practical enough to be useful, but a beautiful board can feel special enough to give.

The trick is to choose the board based on the person, not simply on how pretty it is.

A serious home cook might appreciate a large, sturdy work surface.
Someone who loves entertaining might enjoy a beautiful board that can go from kitchen to table.
Someone setting up a new kitchen might appreciate a quality everyday board.

The best gift isn't necessarily the biggest or most expensive board. I'm a fan of (#AD)beautiful hardwood cutting boards like these for gifts.

It's the one that fits the way the person cooks and entertains.

Do You Need Another Cutting Board?

Maybe. Maybe you don't.

That's the answer I like about this question.

You don't need more things just because they're available. You don't need a collection of coordinating cutting boards because they look beautiful stacked together.

But you also don't have to keep using something you don't enjoy simply because you've always used it.

After years of cooking, cleaning, feeding people, and taking care of a home, it's okay to pay a little attention to the things that make your own daily work easier.

Look at the cutting boards in your kitchen. Ask yourself:

Are they still serving you well?
Do they fit the way you cook?
Do you have the right board for the jobs you actually do?
Could one of them use a little care?
Is one finally ready to be replaced?
Or would adding one beautiful board make entertaining easier and more enjoyable?

And if you happen to walk through HomeGoods and find yourself standing in front of that wall of cutting boards again, you don't have to ask yourself, "Who needs all these boards?" Just ask:

Will this one make something I already do easier, more useful, or more enjoyable?

If the answer is yes, maybe you've found the right cutting board.

And if the answer is no, walk right on by.

Your old faithful board is probably doing just fine.

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Fall Entertaining Made Easy with a Charcuterie Board

2026-09-27T13:05:07.086-04:00

Easy Fall Charcuterie Board for Entertaining

Fall is one of my favorite times to gather family and friends. Whether you're watching football, having friends over for a casual evening, or getting everyone together for Thanksgiving, a charcuterie board is an easy way to put something delicious on the table without making another full meal.

And you don't need an enormous assortment of specialty meats and cheeses to make a beautiful charcuterie board.

Bread Machine Whole Wheat Bread

2026-09-05T11:27:11.026-04:00

Soft Wheat Bread in a Bread Machine

If you've tried making wheat bread but ended up with a heavy, dense loaf, this recipe is for you.

I use a simple 50/50 blend of whole wheat flour and bread flour to make a loaf that's hearty enough to have that familiar wheat flavor, yet soft and tender enough for everyday sandwiches.

(This post contains affiliate links. I may receive compensation if you shop using these links.)

The bread machine does all the mixing, kneading, and first rise using the Dough cycle. I simply shape the loaf, let it rise one more time, and bake it in a regular loaf pan. The result is a soft sandwich loaf with a nicely browned crust—and all the convenience of the bread machine.

If you've been disappointed by dense whole wheat bread, I think you'll be pleasantly surprised by this recipe.

Why You'll Love This Wheat Bread

Jump to Recipe

Soft Texture: You'll love the soft, tender texture achieved by using half bread flour and half wheat flour.

Flavor: The wheat flour, butter, and honey give this bread a homey flavor you will love.

It's Bread Machine Easy: This is a no-fuss recipe made even easier with the help of your bread machine.

Versatility: Make either a loaf or rolls with this recipe.

Why I Use a 50/50 Flour Blend

I wanted a wheat bread that my family would actually enjoy for everyday toast and sandwiches.

Using half whole wheat flour gives the bread its familiar wheat flavor, while bread flour provides the gluten needed for a lighter, softer texture.

The result is a loaf that's hearty enough to taste like wheat bread without being dense or heavy.

Cucumber Salad the Way You Like It

2026-08-12T09:33:21.089-04:00

Summertime Cucumber Salad the Way You Like It

There’s something about summertime and cucumbers. By August, gardens and farmers’ markets are overflowing with them, and if you grow your own, you may be wondering what to do with all those cucumbers.

Cucumber salad is an easy answer, but only if you like cucumber salad.

Maybe you don’t like all the seeds. Maybe you’ve made cucumber salad that turned out watery. Or perhaps you’ve tasted versions that were so bland you wondered why you bothered making them in the first place.

This is my summertime cucumber salad the way I like it: crisp cucumbers, thinly sliced red onion, a creamy dressing with just enough tang and sweetness, and dill for that classic summer flavor.

And because we all have different ideas about what makes a good cucumber salad, I’ll show you a few simple ways to adjust it so you can make it the way you like it, too.

How to Avoid Making Common Birdbath Mistakes

2026-07-15T10:20:46.796-04:00

One of my favorite ways to unwind has nothing to do with cooking.

On a warm morning, you'll often find me with a cup of coffee in hand, looking out the window to see who's visiting the bird baths. Some birds stop in for a quick drink. Others seem determined to splash every drop of water over the edge before they leave! Watching them has become one of the simple pleasures of enjoying my backyard.

The Biggest Bird Bath Mistakes Homeowners Make (And How to Avoid Them)

This post contains affiliate links.

Keeping birds happy doesn't require an elaborate garden or expensive equipment. A simple bird bath can provide birds with a dependable source of fresh water for drinking, bathing, and cooling off. But I've learned that a few common mistakes can make a bird bath less inviting, or even shorten its life. I've been enjoying backyard bird baths for years, and I'm still learning new tricks from fellow bird lovers.

Tips and Tools for Freezing Chicken the Right Way

2026-07-12T13:06:26.812-04:00

How to Freeze Chicken the Right Way (Save Money and Make Meal Prep Easier)

Buying chicken in bulk is one of the easiest ways to save money on groceries—but only if you freeze it the right way.

Quick Answer

The best way to freeze chicken is to trim it, divide it into meal-sized portions, wrap it tightly, place it in freezer bags, remove as much air as possible, label each package with the date, and freeze immediately.

I never put a family pack of chicken directly into the freezer. Instead, I spend about 20 minutes trimming, portioning, and packaging it so it's ready for quick weeknight meals.

That one habit saves me time, reduces waste, and makes meal planning much easier.

The secret isn't just buying more chicken; it's preparing it properly before it goes into the freezer. This simple habit has saved me countless hours in the kitchen and helped reduce food waste.

Spending about 20 minutes today means you'll have meal-ready chicken waiting for you weeks from now. You'll have just what you need. No thawing more than you plan to use because the right amount of chicken, already trimmed and portioned, is ready for dinner preparation.

Why I Freeze Chicken Before I Need It

Over the years I've learned that freezer organization isn't really about being neat. It's about making dinner easier.

When everything is packaged the way I actually cook, I waste less food, spend less money, and I'm much more likely to cook at home instead of ordering takeout.

When I come home from the grocery store, I don't simply toss the package into the freezer. Instead, I prepare it for the meals I know I'll be making. That means:

Trimming excess fat
Removing loose pieces of skin
Cutting large chicken breasts into cutlets
Dividing everything into meal-sized portions
Labeling each package before freezing

Future me is always grateful. Instead of spending time preparing raw chicken after a long day, dinner can be on the table much faster.

▶ Watch me prepare chicken for the freezer in the video below.

The Chicken Prep Supplies I Use

Having everything ready before opening the chicken makes the job quick and easy. Here's what I keep nearby: Amazon Favorites (#ad) My Amazon Storefront

These are the tools that make freezer prep faster, safer, and more organized. I've used most of them for years, and they're the same ones you'll see throughout this article.

Start with a Sharp Knife

This is one step I never skip. A sharp knife makes trimming chicken easier and much safer than forcing a dull blade through the meat.

I've used the same Chef'sChoice Electric Knife Sharpener for years, and it's one of those kitchen tools that has more than paid for itself in safety and convenience.

Sharp knives make cleaner cuts and help prevent slips that can lead to injuries. The two knives I use most are my Santoku knife and my boning knife.

How I Prepare Chicken Thighs for the Freezer

I usually buy bone-in, skin-on chicken thighs in family packs because they're economical and incredibly flavorful. The first thing I do is inspect each thigh.

Sometimes there are small pieces of extra skin or fat that I don't want. Using sharp kitchen shears makes quick work of trimming those away.

Next, I divide the thighs into portions that fit the way I cook. For my household, that usually means two thighs per package. That gives me flexibility.

Each portion is wrapped tightly in plastic wrap before going into a freezer bag for longer storage.

If I'm cooking for two, I thaw one package. If family comes over, I simply thaw two or three packages.

Here's how I package different cuts of chicken so they're ready for the recipes I make most often:

Chicken Cut	How I Package It	Recipes to Try
Boneless Chicken Breasts	Cut into thin cutlets, 2 per package	Chicken Parmesan, Chicken Piccata, Mediterranean Chicken Cutlets
Bone-in Chicken Thighs	Trim excess skin, package 2 thighs together	Roasted Chicken, Slow Cooker Meals, Sheet Pan Dinners

Preparing Chicken Breasts

Chicken breasts usually need just a little trimming before they're ready for freezing. First I remove:

Excess fat
Loose skin
Any unattractive pieces left from processing

Many grocery store chicken breasts are very large. Instead of freezing them whole, I slice each breast horizontally into two thinner cutlets. This gives me chicken that's already prepared for many of my favorite recipes.

It also helps the chicken thaw faster, and cutting them into thinner cutlets creates more practical meal portions and helps them cook evenly.

Just like the thighs, I package the chicken breasts two cutlets per package. After wrapping them in plastic wrap, they go into a labeled freezer bag.

Label Everything

Never rely on your memory. Every package gets labeled with:

The contents
Today's date
The quantity

It only takes a few seconds, but you'll always know exactly what you're pulling from the freezer.

How Long Can You Freeze Chicken?

According to USDA guidelines:

Raw chicken pieces can generally be frozen for up to 9 months for best quality.
Whole chickens can be frozen for up to 1 year.
Proper packaging helps prevent freezer burn and preserves quality.

Even though frozen chicken remains safe longer when continuously frozen, I like rotating my freezer so the oldest packages are used first.

My Best Freezer Organization Tip

I don't stack random packages throughout the freezer. Instead, I group similar items together. For example:

Chicken breasts
Chicken thighs
Ground beef
Pork
Seafood

That makes meal planning much easier because I can quickly see what I already have.

Frequently Asked Questions

Can you freeze chicken in the grocery store package?

You can, but I don't recommend it for long-term storage. Dividing the chicken into meal-sized portions before freezing makes it much easier to use and helps reduce freezer burn.

Should I wash chicken before freezing?

Current food safety recommendations advise against washing raw chicken because it can spread bacteria around your sink and countertops. Simply trim the chicken and package it.

Truthfully, there are times when I do rinse the chicken. I make sure I clean and disinfect as needed.

What's the best way to prevent freezer burn?

I wrap the chicken tightly in plastic wrap before placing it into freezer bags. Removing as much air as possible helps protect the chicken during long-term storage.

Can I freeze cooked chicken this way?

Cooked chicken can also be frozen, but I package and label it separately from raw chicken. Be sure to cool it completely before freezing.

Can You Freeze Chicken in a Marinade?

Yes! Marinating chicken before freezing is a great time-saver. Simply place the chicken and your favorite marinade in a freezer bag, remove as much air as possible, seal it tightly, and freeze.

As the chicken thaws in the refrigerator, it will continue to absorb the flavors from the marinade. It's an easy way to have dinner almost ready before you even start cooking.

Can You Refreeze Chicken After It Has Been Thawed?

I don't, but it depends. Technically, if raw chicken has been thawed safely in the refrigerator and has not been left at room temperature, it can be refrozen. However, some moisture may be lost during thawing, which can affect the texture.

If the chicken has already been cooked, it can also be frozen again once it has cooled completely.

What Temperature Should My Freezer Be?

For the best quality and food safety, keep your freezer at 0°F (-18°C) or colder.

At this temperature, chicken remains safe indefinitely, although its quality is best when used within the recommended storage times.

Is a Vacuum Sealer Better Than Freezer Bags?

A vacuum sealer provides the best protection against freezer burn because it removes nearly all of the air around the food.

That said, I usually use plastic wrap followed by a good-quality freezer bag because it's quick, inexpensive, and works very well for the amount of chicken I freeze. If you regularly buy meat in bulk, a reliable model like a FoodSaver Vacuum Sealer can be a worthwhile investment.

How Do You Thaw Frozen Chicken Safely?

The safest way to thaw chicken is in the refrigerator. Depending on the size of the package, allow 12 to 24 hours for it to thaw completely.

If you're short on time, you can thaw chicken in cold water. Keep it sealed in its package and change the water every 30 minutes until thawed.

Avoid thawing chicken on the kitchen counter, where bacteria can multiply quickly.

Should I Freeze Chicken Before the "Sell By" Date?

Yes. In fact, that's the best time to do it. Freeze chicken while it's still fresh, ideally within a day or two of purchasing it. Waiting until the last minute can reduce the quality of the chicken once it's thawed.

Should I Season Chicken Before Freezing?

Usually, I don't. I prefer freezing plain chicken because it gives me more flexibility later. Depending on the recipe, I can season it for Italian, Mexican, Asian, or Mediterranean dishes after it has thawed.

The exception is when I know I'm preparing a specific marinated recipe. In that case, I'll freeze the chicken directly in the marinade.

Now that your chicken is safely packaged and ready for the freezer, let's put it to good use with a few of my favorite chicken recipes.

I usually buy chicken when it's on sale and prepare it for the freezer on the same day. I check the freezer before planning meals for the week. With everything already portioned and labeled, it's easy to pull out exactly what I need for dinners without another trip to the grocery store.

Recipes to Make with Your Frozen Chicken

Once your chicken is already trimmed and portioned, weeknight dinners become much easier. Here are a few recipes that work perfectly with freezer-ready chicken.

Save This for Later

📌 Pin this guide to your Meal Prep or Freezer Meals Pinterest board so it's easy to find the next time chicken goes on sale.

Final Thoughts

Preparing chicken for the freezer may not be the most exciting kitchen task, but it has saved me countless hours over the years.

A little time spent trimming, portioning, and packaging chicken now means less stress when it's time to make dinner.

Buying in bulk, freezing wisely, and planning ahead are simple habits that help you save money, reduce waste, and always have the ingredients for a home-cooked meal close at hand.

Green Beans and Mushrooms: Easy and Tasty

2026-05-12T19:52:00.000-04:00

Green Beans and Mushrooms Done Right

If green beans have ever seemed bland, overcooked, or forgettable, this simple side dish may change your mind completely.

Bright green beans paired with deeply browned mushrooms create a vegetable side dish that feels fresh, flavorful, and satisfying without requiring much work at all.

The secret is not complicated ingredients. It comes down to simple cooking techniques that build flavor.

How to Make Crispy Roasted Brussels Sprouts

2026-05-09T07:55:00.000-04:00

Brussels Sprouts You Can't Stop Eating

We’re going to take a pound of bright green Brussels sprouts and turn them into something completely different.

Crispy. Browned. Full of flavor.

Because the thing that makes Brussels sprouts really delicious is crunchiness. The edges almost taste nutty and caramelized once they brown properly.

If you’ve only had them soft or a little bitter, this method changes everything.

A Better Way to Make Wedge Salad (Easy + Homemade Dressing)

2026-05-01T20:18:00.003-04:00

Deconstructed Wedge Salad with Homemade Blue Cheese Dressing

There are days when you want something a little special… but you don’t want anything fussy.

That’s exactly where this deconstructed wedge salad comes in. A deconstructed wedge salad is a simple twist on the classic steakhouse favorite. Instead of serving lettuce in wedges, everything is chopped and layered in a bowl, making it easier to serve and eat—especially for smaller households.

It has everything you love about a classic wedge salad: crisp lettuce, blue cheese, bacon, and tomatoes, but it’s easier to make, easier to serve, and honestly, easier to eat.

And when you add a simple homemade blue cheese dressing? It turns a basic salad into something that feels like it came straight from a restaurant.

Make Dinner Easier with a Go-To Meal List

2026-04-23T15:06:00.001-04:00

How to Be Sure You’re Never Stuck Wondering What’s for Dinner

There’s a moment most of us face at least a few times a week.

It’s 4:30… maybe 5:00.

You’re tired, you’ve had a full day, and the last thing you want to do is figure out dinner from scratch.

That’s exactly why I’ve come to rely on something simple, but incredibly effective:

A small collection of quick, dependable dinners I can make without thinking.

These are not recipes I have to look up. They’re not complicated meals that require planning.

They’re just a handful of go-to meals I know I can pull together fast.

An Easy Shrimp Dinner That Always Works

2026-04-11T14:12:00.006-04:00

What I Cook When I Have No Time

There are days when I just don’t have the time, or honestly, the energy, to cook.

You know the kind of day I mean.

You’ve been busy, you’re tired, and the last thing you want is a complicated recipe with a sink full of dishes at the end.

But I still want something homemade.

That’s where this shrimp dinner comes in.

This Is My “No Time” Meal

Jump to Recipe

This is one of those meals I’ve made more times than I can count.

It’s quick.

It’s simple.

And it uses ingredients I almost always have on hand.

That’s the key, isn’t it?

When you’re short on time, you don’t need a new recipe. You need something you already know works.

Why This Works So Well

There are a few reasons I come back to this again and again:

Shrimp cook fast! Really fast!
There’s very little prep
It feels like a “real meal,” not just something thrown together
You can adjust it based on what you have

And maybe most importantly…

It doesn’t feel like a compromise because it is yummy.

This post contains affiliate links

A Little Kitchen Strategy (This Matters More Than the Recipe)

Over the years, I’ve learned something that makes all the difference:

It’s not about having more recipes.
It’s about having a few reliable meals you can fall back on. Meals like this one.

When you have 5–10 go-to dinners in your back pocket, those “what am I going to make?” moments get a whole lot easier.

This easy shrimp dinner is one of mine.

What You’ll Need

This is flexible, but here’s the general idea:

Frozen shrimp (I always keep a bag in the freezer). My favorite size is 16-21per pound, or thereabout.
Butter or olive oil
Garlic (fresh or jarred—both work), even garlic powder will work.
A simple seasoning (salt, pepper, maybe a little lemon or lime if you have it)
Hot sauce for some zip.
Skewers, if you are grilling.

You can serve it with:

Rice
Pasta
Grilled veggies or salad greens
Or even just on its own

No fuss. No overthinking.

How It Comes Together

This is the kind of cooking you don’t need to over-explain:

Thaw the shrimp. If your shrimp isn't deveined, take the time to do it now. A bird beak knife like this one makes quick work of the process.
Heat your pan (or grill) with butter or oil
Make your marinade. See below for details.
Add shrimp and cook just until done, approximately 2-3 minutes per side. Don't overcook. It will be tough.
Season and serve

That’s it.

Dinner is on the table in minutes.

This Is Real-Life Cooking

I think sometimes we make cooking harder than it needs to be.

Not every meal has to be special.
Not every dinner needs a recipe.

Some days, it just needs to be:

Good
Simple
Done

And this is exactly that kind of meal.

If You’re Trying to Cook More at Home

Start here.

Not with complicated recipes.
Not with big plans.

Just with simple ingredients and a few meals like this, meals that fit into your life instead of taking it over.

If you watched the video, you saw exactly how I put this together.

And if you try it, I think you’ll find what I already know:

Sometimes the simplest meals are the ones you come back to the most.

Quick Shrimp Dinner Tips:

Keep frozen shrimp on hand for fast meals
Don’t overcook shrimp—it only takes a few minutes
Simple seasonings go a long way

Don't Forget to Pin this for later:

📌 Save to Pinterest

The Easy Shrimp Recipe

grilling, low carb, shrimp recipe

dinner

American

Yield: 4

Author: Donna Urso

Easy Grilled Shrimp

A quick, easy, and flexible grilled shrimp recipe with a spicy-tangy marinade you make in minutes.

Prep time: 5 MinCook time: 6 MinInactive time: 20 MinTotal time: 31 Min

Ingredients

1 pound extra large shrimp, 16-21 per pound, deveined and peeled
3 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice, about 1/2 lime
Zest of 1/2 lime
1/4 teaspoon garlic powder
1 teaspoon chili hot sauce, your favorite

Instructions

In a bowl, whisk together the olive oil, lime juice, lime zest, garlic powder, and chili hot sauce.
Chill the marinade. Add the shrimp to the bowl and toss to coat evenly. Let the shrimp marinate in the refrigerator for 15-20 minutes.
Preheat your grill to medium-high heat. Soak bamboo skewers in water.
Thread the shrimp onto skewers, making sure to leave enough space between each shrimp.
Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
Serve the shrimp hot with additional lime wedges and chopped cilantro, if desired.

Notes

Don't marinate your shrimp in the chili-lime sauce for longer than 15-20 minutes. The lime juice will cook the shrimp.

You can cook the shrimp in a pan on your stove, just skip the skewers.

Nutrition Facts

Calories

190.95

Fat (grams)

11.08 g

Sat. Fat (grams)

1.57 g

Carbs (grams)

0.51 g

Fiber (grams)

0.04 g

Net carbs

0.46 g

Sugar (grams)

0.09 g

Protein (grams)

22.83 g

Sodium (milligrams)

161.76 mg

Cholesterol (grams)

182.57 mg

Nutritional information is approximate.

Similar Recipes

Air Fryer Coconut Shrimp

Shrimp Boil Dinner in Foil Packets

Easy Stovetop Shrimp and Pasta

©Just One Donna

Artisan Bread in Your Bread Machine

2026-02-22T14:07:00.003-05:00

Finally. Artisan Bread from Your Bread Machine

Yes, Really.

If you want to make artisan-style bread using your bread machine, the secret is simple: use the dough cycle, then bake the loaf in a preheated Dutch oven. This method gives you a crisp crust and chewy crumb without any hand kneading.

If you use your bread machine regularly, you already know what it does well. It mixes, kneads, and handles the first rise beautifully. It is a dependable helper in the kitchen.

What it does not do especially well is produce that deep golden, crackly crust we associate with artisan bread.

The good news is you do not need to give up the ease of your bread machine to get that result.

You simply need to change how the bread is baked.

Today I’m showing you how to use your bread machine’s dough cycle and bake the loaf in a Dutch oven for a crusty, bakery-style result.

15-Minute Meatball & Tortellini Soup ( My Go-To Freezer-Staple Dinner)

2026-02-07T14:11:00.005-05:00

15-Minute Meatball & Tortellini Soup (The Ultimate Freezer-Staple Dinner)

When I need dinner on the table fast (and I mean really fast), this meatball and tortellini soup is what I make. If you keep frozen meatballs and refrigerated tortellini on hand, you’re about 15 minutes away from a hot, satisfying meal that feels homemade without a lot of effort.

This is one of those dependable recipes I come back to again and again. It’s flexible, forgiving, and perfect for the days when cooking needs to be simple, but substantial.

Creamy Easy Scoop Vanilla Ice Cream

2026-01-30T15:26:00.008-05:00

The Best Scoop for Every Season: Homemade Vanilla Ice Cream

The best homemade vanilla ice cream is a rich, custard-style or Philadelphia-style base that stays soft and scoopable even after freezing. By using the right balance of heavy cream and a splash of vodka or corn syrup, you can achieve a professional, "no icy bits" texture in your Cuisinart ice cream maker.

One of the best things about having an ice cream maker in your kitchen is that "ice cream season" never actually ends. While we usually think of cold treats in the summer, there is something incredibly special about a scoop of fresh, velvety vanilla melting over a warm dessert in the middle of winter.

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Let’s be honest: homemade ice cream has a reputation for being finicky. Most recipes either require you to cook a custard with eggs (too much fuss!) or they turn into a rock-hard, icy block after one night in the freezer.

Today, I’m sharing my updated "No-Fuss" Vanilla Ice Cream 2.0. This is an egg-free, no-cook recipe that stays perfectly scoopable for days, making it the perfect companion for your favorite year-round bakes.

What Makes the Perfect Ice Cream Scoop?

Jump to Recipe

To get that professional, creamy "mouthfeel" without the professional equipment, we are using two simple pantry secrets:

Light Corn Syrup: By swapping a portion of the granulated sugar for light corn syrup, we change the way the sugar molecules interact with the liquid. Corn syrup is an "inverted sugar," which means it prevents large ice crystals from forming. This is the key to that smooth, store-bought texture.
A Splash of Vodka: Alcohol has a much lower freezing point than water. Adding just a tiny bit (less than a tablespoon!) acts as an "insurance policy." It keeps the ice cream from freezing into a solid brick, so you don't have to leave it on the counter for 20 minutes before you can actually serve it. Don’t worry—you won't taste it!

The Ultimate Pairing

While this vanilla is incredible on its own, its real job is to act as the "supporting actor" for a warm, tart dessert, like my family's favorite, apple crisp.

My favorite way to serve this? Right on top of my Family Recipe Apple Crumble. There is nothing like the contrast of the crunchy, warm apples and the cold, melting vanilla cream.

Why Your Homemade Vanilla Ice Cream Is Hard (and How to Fix It)

There is nothing more frustrating than spending time making a fresh batch of vanilla ice cream, only to have it turn into a rock-hard block in the freezer 24 hours later. Most "hard" ice cream is caused by ice crystallization—when water molecules in your milk and cream bind together to form large, crunchy shards.

If you want that velvety, professional "scoop-shop" texture from your Cuisinart, you have to manage the science of the freeze.

1. The "Free Water" Problem

If your recipe has too much milk and not enough fat (heavy cream) or solids (sugar), there is too much "free water" moving around. When that water freezes, it forms ice crystals.

The Fix: Stick to a high-fat ratio. I recommend 2 parts heavy cream to 1 part whole milk. The fat molecules act as tiny physical barriers that stop ice crystals from growing large.

2. The Temperature Gap

If you pour a room-temperature base into your ice cream maker, the machine has to work twice as hard to freeze it. This slow freezing process is the #1 cause of an icy, gritty texture.

The Fix: The Overnight Chill. I always refrigerate my vanilla base for at least 4 hours, but ideally overnight. The colder the mixture is when it hits the bowl, the faster it freezes, resulting in smaller ice crystals and a smoother finish.

3. My Two "Secret Weapons" for Scoopability

In my 2026 Easy Scoop Vanilla recipe, I use two professional tricks that keep the ice cream soft even at zero degrees:

A Splash of Vodka: Alcohol has a much lower freezing point than water. Adding just 1 tablespoon of vodka to your batch acts as an "anti-freeze" for the texture without affecting the flavor at all.
Light Corn Syrup: Replacing just a portion of your granulated sugar with light corn syrup (an inverted sugar) prevents the sugar from recrystallizing, which keeps the ice cream silky and elastic.

4. The "No Icy Bits" Storage Trick

Every time you open your freezer, the surface of the ice cream melts slightly and then refreezes, creating that crunchy layer on top.

The Fix: Press a piece of plastic wrap directly onto the surface of the ice cream before putting the lid on the container. This eliminates the air gap where ice crystals love to grow.

Easy Creamy Vanilla Ice Cream 2.0

An egg-free, no-cook recipe for the smoothest homemade vanilla.

Prep time: 5 minutes | Churn time: 20–25 minutes | Total time: 3+ hours

Ingredients

1 cup unsweetened almond milk (or whole milk)
1/2 cup granulated sugar
1/4 cup light corn syrup
2 cups heavy cream
1 Tablespoon pure vanilla extract
Pinch of sea salt
3/4 Tablespoon vodka (the "scoopable" secret!)

Instructions

Dissolve the Sugars: In a medium bowl, whisk together the milk, granulated sugar, corn syrup, and salt until the sugar is completely dissolved.
Combine: Stir in the heavy cream, vanilla, and vodka.
Chill: Cover and refrigerate the base for at least 1 to 2 hours. A cold base makes for smaller ice crystals and a creamier result.
Churn: Pour the mixture into your frozen freezer bowl. Let your machine do the work for about 20–25 minutes until it reaches a thick, soft-serve consistency.
Freeze: Serve immediately for soft-serve, or transfer to an airtight container and freeze 2–3 hours for a firmer, scoopable texture.

Storage Tip

I recommend storing your ice cream in the back of the freezer rather than in the door to keep the temperature consistent. This helps maintain that "no-icy" texture for up to two weeks.

Donna’s No-Fuss Tip

If you're looking for a great year-round machine, I’ve used my Cuisinart ice cream maker for years. It’s simple, reliable, and makes desserts like apple crumble feel like a 5-star restaurant experience.

Your Ice Cream Tool Kit

Final Thought

What’s your favorite dessert to pair with vanilla? Let me know in the comments.

Creamy Easy Scoop Vanilla Ice Cream Recipe

dessert, ice cream

dessert

American

Yield: 6

Author: Donna Urso

Creamy Easy Scoop Vanilla Ice Cream

A soft, creamy vanilla ice cream you make with your ice cream maker.

Prep time: 5 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 25 M

Ingredients

Instructions

Dissolve the Sugars: In a pitcher or a medium bowl, whisk together the milk, granulated sugar, corn syrup, and salt until the sugar is completely dissolved.
Combine: Stir in the heavy cream, vanilla, and vodka.
Chill: Cover and refrigerate the base for at least 1 to 2 hours. A cold base makes for smaller ice crystals and a creamier result!
Churn: Pour the mixture into your frozen freezer bowl. Let your machine do the work for about 20-25 minutes until it reaches a thick, soft-serve consistency.
Freeze: Serve it immediately if you like it soft, or transfer to an airtight container for 2-3 hours to firm up for the perfect scoop.

Nutrition Facts

Calories

391

Fat (grams)

29 g

Sat. Fat (grams)

18 g

Carbs (grams)

30 g

Fiber (grams)

0 g

Net carbs

30 g

Sugar (grams)

30 g

Protein (grams)

2 g

Sodium (milligrams)

91 mg

Cholesterol (grams)

90 mg

Nutritional Information is approximate.

https://www.justonedonna.com/2026/01/creamy-easy-scoop-vanilla-ice-cream.html

©Just One Donna

Festive Cranberry Topping for Baked Brie

2025-11-25T07:25:00.001-05:00

An Easy, Crowd-Pleasing Holiday Appetizer

When the holidays roll around, I love having a few go-to appetizers that look impressive but don’t require hours in the kitchen. This festive cranberry topping for baked brie is exactly that kind of recipe. It brings together tart, jewel-toned cranberries, bright orange, and a touch of warm ginger to create a sweet-tangy topping that turns a simple brie wheel into a showstopper.

This post contains affiliate links. I may receive asmall compensation if you shop with these links.

What's not to love about a recipe that comes together with a single saucepan, a handful of ingredients, and about ten minutes of stirring-and you’re done. It’s the kind of recipe you can make ahead, tuck in the fridge, and pull out whenever guests arrive.

You Will Need

1 cup granulated sugar
1 navel orange, zested and juiced. A citrus juicer will come in handy for this step.
1/2 teaspoon ground ginger
4 cups fresh cranberries
water to make 3/4 cups of liquid when combined with the juice of the orange
1/2 cup chopped walnuts (optional, but wonderful for crunch)

How to Make the Cranberry Topping

Jump to Recipe

Add the sugar, orange zest, and orange juice to a medium saucepan. Warm over medium heat, stirring occasionally until the sugar begins to dissolve.
Stir in the ground ginger.
Add the fresh cranberries and continue cooking, stirring often. The cranberries will begin to pop and release their juices.
Simmer until the mixture thickens and most of the berries have burst, about 8–10 minutes.
Remove from heat and stir in the chopped walnuts, if using.
Let the mixture cool to room temperature. It will continue to thicken as it cools.

This topping can be made several days in advance—simply refrigerate until you’re ready to serve.

Serving the Brie

To turn this topping into a holiday-worthy appetizer, bake an 8-ounce brie wheel at 350°F for 10–12 minutes, just until soft and melty. Carefully transfer the warm brie to a serving dish and spoon the cranberry mixture over the top. That’s it! Simple, festive, and guaranteed to disappear fast.

Garnish with fresh herbs. Rosemary will pop!

Presentation Ideas for Holiday Entertaining

A little styling goes a long way, especially when your video already shows the cooking process. Here are some ways to make that baked brie feel extra special on the table:

One: Dress up the board

Use a small wooden board or marble cheese slab. Add sprigs of rosemary or thyme for a natural holiday feel, and no extra cooking is required.

Two: Offer a variety of dippers

Your guests will appreciate options. Consider:

Sliced baguette or crostini
Crackers in different shapes and textures
Apple or pear slices (their freshness pairs beautifully with brie)
Pecan halves for crunch

Three: Make it mini

If you want individual portions, bake small brie rounds and top each one with a spoonful of cranberry sauce. It feels special and eliminates crowding around a single cheeseboard.

Four: Keep it warm

If you’re entertaining for a longer stretch, place the brie on a small warming tray or set it near a gentle heat source on your buffet. Warm brie stays much more inviting.

Make-Ahead Notes

The topping stores beautifully. Keep it in an airtight container in the refrigerator for 4–5 days. Warm slightly before spooning over the brie, or serve it chilled for a thicker texture.

The Cranberry Topping for Brie Recipe

cranberry appetizer, brie toppings

appetizer

American

Yield: 12

Author: Donna Urso

Cranberry Topping for Holiday Baked Brie

A festive, sweet-tart cranberry and orange topping that transforms a simple wheel of brie into an elegant holiday appetizer. Easy to make, make-ahead friendly, and perfect for entertaining.

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

1 cup granulated sugar
1 navel orange, zested and juiced
1/2 teaspoon ground ginger
4 cups fresh cranberries
Add water or orange juice to the juice of the orange to equal one cup
1/2 cup chopped walnuts (optional)

Instructions

Add the sugar, orange zest, and orange juice to a medium saucepan. Warm over medium heat, stirring occasionally until the sugar begins to dissolve.
Stir in the ground ginger.
Add the cranberries and cook, stirring often, until the berries pop and the mixture thickens, about 8–10 minutes.
Remove from heat and stir in the walnuts, if using.
Cool to room temperature. The topping will continue to thicken as it cools.
Spoon over a warm baked brie wheel and serve with crackers, baguette slices, or fruit

Notes

Ideal for make-ahead holiday entertaining. Store in an airtight container in the refrigerator for 4–5 days.

Optional walnuts add texture but can be omitted for a nut-free version.

For serving: bake an 8-ounce brie wheel at 350°F for 10–12 minutes until soft.

Nutrition Facts

Calories

117

Fat (grams)

3 g

Sat. Fat (grams)

0 g

Carbs (grams)

23 g

Fiber (grams)

2 g

Net carbs

21 g

Sugar (grams)

19 g

Protein (grams)

1 g

Sodium (milligrams)

1 mg

Cholesterol (grams)

0 mg

Nutritional Information is approximate.

Similar Recipes

Cranberry Bread

Irresistible Brie Appetizer with Pecan Topping

Crisp & Buttery Chocolate Chip Cookies

2025-11-22T11:12:00.003-05:00

A Favorite Chocolate Chip Cookie Recipe

There’s something about this time of year that pulls us back into the kitchen. Whether it’s the scent of vanilla drifting through a warm house or the comfort of familiar traditions, holiday baking has a way of grounding us.

I always make room for at least one batch of chocolate chip cookies in December, and today I’m sharing the recipe I’ve been making for years, which is thin, crisp, and buttery.

This recipe started its life in the Cook’s Illustrated test kitchen, famous for perfecting cooking techniques down to the smallest detail. Their original version includes browned butter and a unique beat-and-rest mixing method.

Over the years, I’ve evolved the recipe to my liking. If you’re a chocolate chip cookie lover, this one’s for you. When that craving hits for a cookie that’s thin, crispy at the edges, and chewy in the center, this recipe never disappoints.

Kitchen Appliance Shopping Made Easy

2025-11-15T10:57:00.000-05:00

How to Choose the Best Kitchen Appliances for Your Home

Shopping for new kitchen appliances can feel overwhelming, but a little planning makes the process smoother, less stressful, and far more successful.

Whether you're replacing an aging refrigerator or updating your entire appliance suite, knowing your needs, understanding your budget, and comparing models efficiently will help you make smart, confident choices.

I just went through the process of replacing my refrigerator, range, microwave, and dishwasher. Today, I'm sharing my tips for simplifying the process, reducing overwhelm, and making it more enjoyable. I also have a handy-dandy checklist to help you out.

Two Apple Recipes for Fall: A Comparison

2025-09-13T09:43:00.016-04:00

Similar BUT Different: Comparing Just One Donna's Apple Crisp to Jamie Oliver's Apple Crumble

There’s nothing like the smell of apples baking in the oven to make it feel like fall. If you’re short on time but craving that cozy, nostalgic flavor, Jamie Oliver’s Apple Crumble delivers all the comfort of baked apples in less than an hour.

But how does it compare to my family’s tried-and-true apple crisp?

Let’s find out.

When the weather turns crisp and the leaves begin to fall, my mind immediately drifts to apple season. Few desserts capture the essence of autumn like warm baked apples topped with a buttery, golden crust. In my house, that usually means making my family’s classic apple crisp, a recipe that’s been baked and loved for years.

But what about those nights when you’re short on time yet still craving that cozy fall flavor? Recently, I tried Jamie Oliver’s Apple Crumble, a simple, pared-down recipe that promises all the comfort of baked apples in less time. Does it deliver?

Easy Roast Chicken with Fresh Herbs

2025-09-06T07:09:00.001-04:00

My Favorite Roast Chicken Recipe for Cozy Fall Evenings

When the air turns crisp and the evenings arrive a little earlier, I find myself turning back to comforting, oven-baked meals. One of my all-time favorites is roast chicken. It’s simple to prepare, yet it fills the house with the most inviting aroma and delivers a meal that feels both homey and special.

This is my go-to roast chicken recipe — one you'll return to again and again when you want a meal that’s flavorful, satisfying, and just a little indulgent. With just a few pantry staples, plus optional fresh herbs, you’ll have a chicken that’s crispy on the outside, juicy on the inside, and completely irresistible.

Summer Tomato Salad with Fresh Basil and Mozzarella

2025-08-30T12:19:00.003-04:00

Summer Tomato Salad with Fresh Basil and Mozzarella

Nothing says summer quite like a bowl of fresh garden tomatoes. When tomatoes are at their peak—juicy, sweet, and bursting with flavor—you don’t need to do much to turn them into something special.

This post contains affiliate links. I may receive a small compensation when you make a purchase.

This easy Summer Tomato Salad with Basil and Mozzarella is one of my go-to side dishes during the warm months. It’s light, refreshing, and makes the most of simple seasonal ingredients.

Why You’ll Love This Summer Tomato Salad

Seasonal Freshness – Garden tomatoes, fresh basil, and fresh mozzarella are the stars.
Quick and Easy – Just a few minutes of chopping, tossing, and chilling, and you'll have a spectacular summer side dish.
Versatile – Serve it alongside grilled chicken, steak, fish, or as part of a picnic spread.
Healthy and Delicious – Packed with antioxidants from tomatoes and heart-healthy olive oil.

Jump to Recipe

Ingredients You’ll Need

2 large ripe garden tomatoes
½ medium red onion, sliced thinly
Fresh basil, chopped
2–3 ounces fresh mozzarella pearls (or cut-up fresh mozzarella)
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
Salt and pepper, to taste

Step-by-Step Instructions

Prepare the Tomatoes – Cut the ripe tomatoes into bite-sized chunks and place them in a medium bowl. I use this favorite Santoku knife from Amazon to slice my tomatoes evenly.
Add Onion – Slice the red onion thinly and add it to the tomatoes.
Season Well – Sprinkle generously with salt and freshly ground black pepper.
Dress the Salad – Drizzle the red wine vinegar and olive oil over the mixture. Toss gently to coat.
Add the Good Stuff – Stir in the fresh basil and chunks of mozzarella.
Chill and Serve – Refrigerate for about an hour before serving to let the flavors meld.

Tips for the Best Tomato Salad

Use the Ripest Tomatoes You Can Find – Garden tomatoes or heirloom varieties give the richest flavor.
Slice Onions Paper-Thin – This keeps the onion from overpowering the salad. Be sure to use a good knife.
Make Ahead – Mix everything an hour before serving so the vinegar and oil can soak into the tomatoes.
Serving Suggestion – Pair this salad with crusty bread to soak up the juices—it’s the best part!

Frequently Asked Questions

Can I use cherry tomatoes instead of large tomatoes?
Yes! Cherry or grape tomatoes work wonderfully—just cut them in half.

What if I don’t have fresh mozzarella?
Mozzarella pearls make an easy alternative choice.

How long does this salad keep?
It’s best eaten the same day. Tomatoes release liquid as they sit, so leftovers can get watery.

Summer Tomato Salad with Fresh Basil and Mozzarella

summer salad, garden salad, fresh tomato salad

salad

American

Yield: 4

Author: Donna Urso

Fresh Garden Tomato Salad with Basil and Mozzarella

A flavorful, seasonal salad to serve when garden tomatoes are at their peak flavor.

Prep time: 10 MinTotal time: 10 Min

Ingredients

2 large ripe garden tomatoes
1/2 medium red onion, sliced thinly
fresh basil, chopped
2-3 ounces of fresh mozzarella pearls or cut up fresh mozzarella
1 Tablespoon red wine vinegar
3 Tablespoons extra virgin olive oil
salt and pepper to taste

Instructions

Cut your tomatoes into chunks and add to a bowl.
Slice the red onion thinly and add to the tomatoes.
Season the tomatoes and red onions generously with salt and pepper.
Sprinkle the red wine vinegar and olive oil over the mixture. Toss to coat and distribute flavors.
Add the fresh basil and mozzarella cheese.
Chill for about an hour to encourage the flavors to meld.

Notes

This salad is best with vine-ripened tomatoes at the peak of the harvest season.

Nutrition Facts

Calories

168.67

Fat (grams)

14.65 g

Sat. Fat (grams)

3.81 g

Carbs (grams)

5.24 g

Fiber (grams)

1.34 g

Net carbs

3.9 g

Sugar (grams)

3.15 g

Protein (grams)

4.89 g

Sodium (milligrams)

165.18 mg

Cholesterol (grams)

14 mg

Nutritional information is approximate.

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The Ultimate Cinnamon Swirl Bread: A Bread Machine Recipe

2025-05-29T14:52:00.012-04:00

Today's recipe will fill your kitchen with an incredible aroma and lots of smiles. It's homemade cinnamon swirl bread made with your bread machine.

If you’ve ever struggled to get that perfect cinnamon swirl or ended up with gaps or leaking filling, this method fixes that using your bread machine.

Bread Machine Cinnamon Swirl Bread (Soft, Easy Recipe)

This post includes affiliate links.

This recipe brings together the ease of your trusty bread machine with the deliciousness of a warm, sweet, and perfectly swirled cinnamon bread. Get ready for a slice of pure comfort!

Make Delicious Creamed Spinach at Home

2025-05-17T10:43:00.001-04:00

Creamed spinach is a classic side dish that’s rich, creamy, and packed with flavor.

You can make it at home, ensuring a fresher, tastier version than any store-bought or restaurant option.

Easy Steakhouse Creamed Spinach

Plus, this from-scratch recipe is fully customizable, keto-friendly, and low-carb. That makes this side dish a perfect option for holidays and family dinners.

This post contains affiliate links. I receive a small compensation when you shop through these links.

Store-bought creamed spinach often contains unnecessary additives and preservatives. By making it yourself, you’re in control of the ingredients. Let’s dive into this simple yet satisfying dish!

Easy Lemon Dill Sauce for Grilled Salmon

2025-05-10T12:09:00.002-04:00

Grilled salmon is a favorite for many of us home cooks because it is easy to prepare, healthy, and delicious.

One way to elevate it to restaurant-quality status is with a creamy, tangy lemon dill sauce. This easy-to-make sauce combines the bright flavors of lemon and the fresh herb goodness of dill in a creamy base that pairs beautifully with grilled salmon's rich, flaky texture.

How to Make a Simple and Delicious Lemon Dill Sauce for Grilled Salmon

Whether you’re cooking for a weeknight dinner or hosting a special occasion, this sauce is a must-try!

Marry Me Chicken Recipe

2025-05-03T10:15:00.021-04:00

One-Pan Marry Me Chicken

Are you looking for a new recipe to shake up your dinner routine? Whether you’re cooking for two or feeding a family, Marry Me Chicken is a cozy, creamy one-skillet meal that’s earned its charming name for good reason.

Internet legend has it that this dish is so downright delicious that it has inspired more than a few marriage proposals. Take one bite and you’ll understand why! The tender chicken, sun-dried tomatoes, and a Parmesan cream sauce come together in under 40 minutes!

This one-pan recipe is perfect for weeknights, Sunday suppers, or when you want to serve up a little something special without a lot of fuss.

Easy Homemade Strawberry Ice Cream Recipe

2025-04-26T11:40:00.003-04:00

There’s nothing quite like the sweet, sun-ripened taste of fresh strawberries. When strawberry season rolls around, I find myself loading up my cart with these juicy gems, eager to enjoy them every which way.

One of my favorite ways to celebrate their short but oh-so-satisfying season? Homemade strawberry ice cream!

Celebrate Strawberry Season with Homemade Strawberry Ice Cream

This post contains affiliate links for your shopping convenience. I may earn a small commission when you use these links.

If you’ve never made ice cream from scratch, now’s the perfect time to start. Making strawberry ice cream at home is easier than you might think, and the reward is a creamy, fruit-packed treat that tastes like summer in every bite. Skip the store-bought tubs and embrace the real-deal flavor of ripe strawberries, fresh cream, and just the right touch of sweetness.

Just~One~Donna

Cutting Board 411: Choosing, Caring For, and Replacing

Do You Really Need Another Cutting Board?

Your Cutting Boards Have Been Working Hard

Before You Buy Another Cutting Board, Look at the Ones You Have

Keep it. Refresh it. Replace it.

Keep It

Refresh It

Wood Cutting Board Care

Replace It

Five signs a cutting board really should be retired.

You Don't Need a Lot of Cutting Boards

Utility vs. Entertaining

Match the Board to the Job

Maybe Your Kitchen Needs a Refresh

Take Care of the Good Boards

And What About Cutting Boards for Gifting?

Do You Need Another Cutting Board?

Pin This!

Fall Entertaining Made Easy with a Charcuterie Board

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Bread Machine Whole Wheat Bread

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Why You'll Love This Wheat Bread

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Cucumber Salad the Way You Like It

Summertime Cucumber Salad the Way You Like It

How to Avoid Making Common Birdbath Mistakes

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Tips and Tools for Freezing Chicken the Right Way

How to Freeze Chicken the Right Way (Save Money and Make Meal Prep Easier)

Why I Freeze Chicken Before I Need It

The Chicken Prep Supplies I Use

Start with a Sharp Knife

How I Prepare Chicken Thighs for the Freezer

Preparing Chicken Breasts

Label Everything

How Long Can You Freeze Chicken?

My Best Freezer Organization Tip

Frequently Asked Questions

Can you freeze chicken in the grocery store package?

Should I wash chicken before freezing?

What's the best way to prevent freezer burn?

Can I freeze cooked chicken this way?

Can You Freeze Chicken in a Marinade?

Can You Refreeze Chicken After It Has Been Thawed?

What Temperature Should My Freezer Be?

Is a Vacuum Sealer Better Than Freezer Bags?

How Do You Thaw Frozen Chicken Safely?

Should I Freeze Chicken Before the "Sell By" Date?

Should I Season Chicken Before Freezing?

Recipes to Make with Your Frozen Chicken

Save This for Later

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Green Beans and Mushrooms: Easy and Tasty

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What You’ll Need

How It Comes Together

This Is Real-Life Cooking

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Ingredients US Metric

Instructions

Notes

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Ingredients

Ingredients

Ingredients