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Raspberry pie is a timeless dessert that has been enjoyed for generations, and for good reason. With its flaky, buttery crust and tangy-sweet filling bursting with fresh, juicy raspberries, it’s the perfect balance of flavors and textures. And while store-bought options are convenient, nothing beats making it from scratch!

Love a good homemade pie? You’re in the right place! Here are a few more of my favorite recipes to try: strawberry rhubarb pie, cranberry apple pie, or bourbon pecan pie if you want to switch things up a little bit!

Juicy Raspberry Pie

Mmm, raspberries. There is something about them that is so irresistible. Whether I’m eating a handful of them or they’re baked into a buttery crust, I can never get enough! This recipe for raspberry pie is quickly rising through the ranks as my favorite fruit pie. Anything on my grandma’s pie crust is delicious, but this filling is seriously the best. It’s so simple but so sweet and juicy! The great thing is, you can use either fresh or frozen raspberries so it’s the perfect recipe for whatever you have on hand.

If you’ve never had a slice of raspberry pie with a homemade crust, then you’re missing out on one of life’s simple pleasures! The combination of the juicy, slightly tart raspberries with the buttery, flaky crust is a match made in dessert heaven. The texture of the filling is perfect, not too runny and not too thick, while the crust adds a satisfying crunch with each bite. Whether you’re celebrating a special occasion (it’s perfect for Mother’s Day!) or just craving a sweet treat, this pie is the answer! So go ahead and indulge in a slice (or two) of this delicious dessert, add a scoop of vanilla ice cream if you want, and see for yourself why it’s a classic that will never go out of style!

Ingredients Needed

Double Crust Pie Crust: You can’t have a delicious raspberry pie without a sturdy and flaky crust to hold it all together! A double crust pie crust means you’ll have a bottom crust and a top crust, making each bite a perfect balance of filling and crust. You can use store-bought pie crusts for easy prep, or make your own for the best flavor! My grandma’s pie crust and butter pie crust recipes are both great options!

Raspberries: Whether you’re using fresh or frozen raspberries (just make sure to thaw them if you go the frozen route!), these berries are the star of the show. Raspberries add a sweet and tart flavor that perfectly complements the buttery crust. Plus, their vibrant red color makes for a beautiful presentation. You could also add blueberries or blackberries into the mix if you’d like!

Fresh Lemon Juice: A little bit of acidity can go a long way in a dessert, and that’s where the fresh lemon juice comes in. It adds a bright and tangy flavor that helps cut through the sweetness of the raspberries and sugar, creating a well-balanced filling.

Granulated Sugar: Adds the perfect amount of sweetness to the raspberry pie filling without overpowering the natural tartness of the berries.

Cornstarch: Thickens the filling. I like using cornstarch because it thickens up the filling without making it too gummy or starchy, creating a smooth and velvety texture.

Salt: Just a pinch is all you need to balance out the sweetness in your pie!

Large Egg and Water: The egg and water are used to create an egg wash that gives the pie crust a shiny, bakery-worthy finish. It’s the cherry on top of an already delicious dessert!

How to Make Homemade Raspberry Pie

Raspberry pie is actually super easy to make, especially if you’re using a store-bought crust. It’s the perfect dessert to make as the temperatures warm up. I know I’ll be making this all summer long! I can’t wait for barbecues and potlucks to start up again, because I’m definitely going to be bringing one of these bad boys.

Preheat Oven, Prepare Dough: Preheat the oven to 400 degrees Fahrenheit. Then roll out half of the pie crust and form the bottom crust in a 9-inch pie pan.

Mix Raspberries and Lemon Juice: In a large bowl, combine the raspberries and lemon juice.

Dry Ingredients: In a small bowl, whisk together the sugar, cornstarch, and salt.

Combine: Add the sugar mixture to the raspberries and mix thoroughly.

Add to Crust, Layer With Top Crust : Pour the raspberry filling to the pie pan and roll out the top crust. Then place the top crust on and crimp the edges. Cut your desired design into the crust, or simply cut a few vents for steam to escape.

Add Egg Wash: Combine the egg with water and brush over the top crust.

Bake: Bake for 40-50 minutes, until the crust is golden brown and the filling is bubbling.

Cool: Let cool completely before slicing. Chilling in the fridge for a few hours will help the filling set up further.

Skip the bakery and make your own artisan Italian bread at home! This bread is perfect for subs and sandwiches of every kind. Besides, no one can resist the smell of fresh bread hot out of the oven!

I just love making bread at home! Yeasted breads used to intimidate me, but after lots of practice I have all the tips you will need to have the confidence to tackle any bread recipe. If you still feel like making a few no-yeast bread recipes first, then you’ve got to try this easy Beer Bread, this yummy No Yeast Flatbread, and Soda Bread.

Artisan Italian Bread

If you love getting your hands in some dough, this Italian bread recipe is for you! It’s so easy, and the end result is a fluffy inside with a slightly chewy outside. There is just nothing that tastes better than homemade bread! It’s totally worth the extra effort to make bread that is better for you, but also so much better tasting than what you can find at the grocery store. I grew up eating my grandma’s sandwich bread, and there is still nothing like it!

If you’ve been to Subway and ordered your sub on Italian bread, then you kind of know what to expect with this one. It’s similar to that, but way tastier! It reminds me of Cuban bread, but with a few differences in the method of making it. I really like this recipe because it’s as easy to whip up as a pizza dough, but the end result is a super versatile loaf that you can use for sandwiches, toast, and whatever else sounds good!

Ingredients

I just love how simple the ingredients are for this Italian bread dough. It’s just the basics and nothing more. This recipe calls for bread flour, which has a higher protein content than all purpose flour. If you want to use all purpose, I have a tip below in the tip box for how to adjust the recipe for that. You can find the measurements below in the recipe card.

Active Dry Yeast: Use warm water to activate it, it should only take a few minutes to get frothy.

Warm Water: To help the yeast activate and come alive.

Sugar: Sugar helps the bread rise better and to give it more flavor. You could use honey instead.

Bread Flour: You could use wheat flour or all-purpose flour instead, but I talk about how to do that successfully down in the tip box. Bread flour has a high protein content which makes it different than all-purpose.

Salt: Brings out all of the lovely flavors.

Italian Bread Recipe

Yes, you can absolutely make this recipe by hand! All you need is a large mixing bowl and a wooden spoon. Anything that mentions the bowl of a stand mixer, just add it to your mixing bowl instead. When you knead by hand, try not to add too much extra flour, you don’t want your bread to be dry.

Make Dough

Activate Yeast: In the bowl of your stand mixer, mix your yeast, warm water, and sugar. Allow the mixture to sit until the yeast becomes frothy, about 5 minutes.

Mix Dough: Once the yeast is ready, add the flour and salt to the bowl. Using the dough hook attachment, mix on low speed until the dough comes together, about 3-4 minutes. Increase the speed to medium and mix for 3-5 minutes to develop the gluten.

Rest: Once the dough is done mixing, remove it from the mixer and place it into an oiled bowl. Cover and let the dough rest until it has doubled in size, about 1 hour. Prepare a baking sheet by lining it with parchment paper.

Pound and Fold: Dump the dough out onto a floured surface and pound the air out of it, fold it back in on itself into a round and place it back into the bowl, seam side down. Cover and let rest for another 30-40 minutes.

Shape and Bake

Cut and Shape: Once the Italian bread dough has rested and risen back up again, dump it out onto a lightly floured surface and degas it again. Cut dough in half and toll them both up into 10 inch baguette-like loaves. Place the loaves onto your prepared baking sheet, seam side down and cover them. Preheat your oven to 375 degrees Fahrenheit.

Proof and Bake: Proof your loaves until they are nearly double in size about 30-45 minutes. Once the loaves are ready, score your loaves (I did two diagonal slits on each one) and bake them for 25-30 minutes. They should have a light golden brown crust and temp out to 190 degrees fahrenheit.

Cool: Remove the loaves from the oven and allow them to cool to room temperature.

Once you taste homemade Szechuan sauce, you’ll be wondering how you ever survived without it. It’s so easy to mix up and doubles as both a dip and a marinade! It will take all of your Chinese-inspired dishes to the next level and have your family licking their plates.

I probably sound like a broken record by now, but homemade sauces really all the best. They add so much flavor to your meals without all of the nasty preservatives and artificial flavors! If you love Szechuan sauce, I know you’ll love this yum yum sauce, hoisin sauce, and peanut sauce just as much! Try them all!

What is Szechuan Sauce?

Let’s dive into the wonderful world of Szechuan sauce! This delectable condiment hails from the Sichuan province of China and packs a powerful punch of flavor. The sauce typically features a combination of spicy chili peppers, mouth-numbing Szechuan peppercorns, garlic, ginger, soy sauce, vinegar, and sugar. When made from scratch, each ingredient is perfectly balanced to create a deliciously addictive sauce that will leave your taste buds wanting more.

So, why is homemade Szechuan sauce superior, you ask? Well, for starters, you can customize the spiciness level to your liking. Plus, when you make it from scratch, you know exactly what’s going into it (no mystery ingredients here). And let’s be real, there’s just something satisfying about creating your own delicious sauces from scratch. So go ahead, give it a try and prepare to be blown away by the bold and addictive flavors of homemade Szechuan sauce! If you’re anything like me, you’re going to want to put it on everything. It’s so flavorful and delicious!

Ingredients in Szechuan Sauce

This is everything you need to make Szechuan sauce at home! Feel free to tweak the ingredients as needed to preference and what you have available in your pantry. Exact measurements can all be found in the recipe card below.

Soy Sauce: The main ingredient in Szechuan sauce. It adds a salty and umami flavor! You can also substitute it with tamari sauce, which is gluten-free and has a similar flavor.

Chinkiang Vinegar: This vinegar is made from glutinous rice and has a sweet and sour flavor. It is an essential ingredient in Szechuan sauce, and you can’t substitute it with any other vinegar. You may need to make a stop at your local Asian grocer for it! It can also be found on Amazon.

Sweet Chili Sauce: This sauce adds a sweet and spicy flavor to the Szechuan sauce. If you don’t have sweet chili sauce, you can substitute it with honey and chili flakes.

Brown Sugar: Adds sweetness and depth of flavor to the sauce. You can use either light or dark brown sugar, but the flavor will differ slightly.

Garlic Powder: Adds a bold, savory flavor to the sauce! You can also substitute it with fresh garlic cloves if you prefer.

Red Pepper Flakes: These flakes add a spicy kick to the Szechuan sauce, and you can adjust the amount depending on your heat tolerance. If you don’t have red pepper flakes, you can use fresh red chilies or chili paste as well.

Ground Ginger: Ginger adds a warm and aromatic flavor to the sauce. You can use freshly grated ginger if you prefer.

Water: Thins out the sauce and makes it easier to mix. Adjust the consistency to your liking!

How to Make Homemade Szechuan Sauce

A batch of homemade Szechuan sauce is just what you need to take your Chinese dishes to the next level. Whether you’re making meat dishes, rice bowls, or stir fries, it’s the perfect condiment to have on hand!

Combine: In a small pot, whisk all your ingredients together and over medium high heat, bring your sauce to a gentle boil. Make a slurry by mixing equal parts water and cornstarch, then pour into your sauce mixture.

Thicken: Reduce the heat to low and simmer the sauce until it thickens, stirring constantly. This should take about 3 minutes.

Enjoy: Use immediately or store in an airtight container in the fridge for up to a week.

If you have ever made spice blends at home, you know that they taste SO much better than store bought. This Chinese Five Spice blend has off the charts flavor that is perfect for your next Asian dish.

I absolutely love Chinese flavors. They use an amazing blend of spices that are so diverse and different from our usual flow at my house. My kids actually love it too, so we end up eating a lot of Chinese at our house. If you are in the mood for better than takeout Chinese food, you’ve got to try this Wonton Soup, this delicious Moo Goo Gai Pan, and this Sweet and Sour Pork.

Chinese Fice Spice Powder

I know what you are thinking, can’t I just buy Chinese five spice at the store? Of course you can, but then you are missing out on the amazing fresh flavor of grinding your own spices! Seriously, when you grind up whole spices they release all of their oils for the best flavor you’ll ever taste. It’s hard to even compare it to store-bought versions! Once I made my first spice blend at home (taco seasoning), I was totally hooked on making them at home.

Now that I’ve convinced you that you absolutely have to try this recipe at home, let’s talk about how to use it in your kitchen! Chinese five spice is so versatile, it goes amazing with so many proteins! I love to use it as a seasoning for short ribs and pretty much any kind of beef. The warm seasonings really bring out delicious and exciting flavors in soups too! It’s amazing on Asian-style BBQ chicken or pork. Just substitute the seasonings in this recipe for the Chinese five spice and you will be blown away by how much flavor you can get out of your chicken!

Ingredients

So of course Chinese five spice is made with five spices! They are warm inviting spices that will take any dish to the next level. The thing about this particular spice blend is that it isn’t always the same five spices. Depending on the region, area, and sometimes even household, people will use different spices! Other common spices are black peppercorns, nutmeg, ginger root, and a cinnamon stick (instead of ground cinnamon). That’s also helpful if you don’t have all of these ingredients on hand, you can switch things up and make your own flavor profile! You can find the measurements below in the recipe card.

Sichuan Peppercorns: These are authentic for the spice blend. You could use black pepper if you wanted an easy substitute.

Whole Star Anise Seeds: I really recommend using whole star anise and blending it up because the flavor is so much stronger than if you buy pre-ground!

Fennel Seeds: It has a little bit of a licorice taste and really brings the recipe to life.

Ground Cinnamon: You could also buy a cinnamon stick, which is so flavorful when you grind them up!

Ground Cloves: Cloves are just so flavorful and have the most amazing smell! This warm spice is one you don’t want to leave out.

Chinese Five Spice Recipe

If you don’t have a spice grinder, you can use a coffee grinder to blend up your Chinese five spice. Of you could even do it with a mortar and pestle! That method definitely takes a lot longer but it is really satisfying to do by hand. Other than that, there is nothing to this recipe! Follow the order of blending the ingredients because it will work best the way I have it laid out for you.

Grind Ingredients: Add your peppercorns, star anise, and fennel seeds to a spice grinder. Grind until it all comes to a fine powder

Mix: In a small bowl add your ground cinnamon, cloves, and freshly ground spices together. Mix well.

Store: Store in a small airtight container at room temperature. This spice has a very strong flavor so you’ll want to start with a conservative amount in the recipes you use it in and add more to taste.

Creamy tuscan garlic scallops are infused in a savory garlic sauce that is absolutely to die for! Easy to make and filled to the brim with flavor, this is a MUST-make dinner for busy weeknights!

Tuscan dishes are some of my absolute favorites. Not only are they beyond easy to make and usually only take 30 minutes or so, but everyone in my family loves them! (Even the picky eaters!) You’ll have to try out my insanely popular Tuscan garlic chicken, sausage pasta, or garlic shrimp next. They’re restaurant quality meals without the effort!

Amazing Creamy Tuscan Garlic Scallops

Get ready to have your taste buds blown away by the divine dish that is creamy Tuscan garlic scallops. This dish is not only easy to make, but it’s also an absolute crowd-pleaser that’s sure to impress even the pickiest of eaters. The sun-dried tomatoes release so much flavor into the sauce, while cream, wilted spinach leaves and garlic give it body. Then combined with tender, buttery scallops, it’s a knock-out dinner!

Believe me when I say that this dish is an absolute game-changer. The tender, succulent scallops paired with the rich and creamy sauce bursting with the tangy flavor of sun-dried tomatoes will have you swooning with delight. And the best part? It only takes 25 minutes to make. Even if you’re not familiar with making seafood, you’ll have a restaurant-quality meal ready in no time! So, what are you waiting for? Get into that kitchen and treat yourself to some seriously scrumptious Tuscan garlic scallops. You’ll be a believer after one bite.

Tuscan Garlic Scallop Ingredients

For a perfect meal serve these creamy Tuscan scallops over pasta with a simple side salad and French bread. For a low-carb, keto-friendly meal, try it over your favorite roasted veggies, zoodles or mashed cauliflower to soak up this amazing sauce.

Olive Oil: Avocado oil can be substituted here but I like using olive oil because of the fragrant, earthy flavor it gives the dish.

Scallops: Soft, buttery, and soak up the sauce so well! If you don’t like scallops try fresh shrimp instead.

Heavy Cream: Adds creaminess and makes the sauce rich and decadent. You can also use half and half for something that’s a little lighter.

Chicken Broth:  A savory base for the sauce. You could also use vegetable broth!

Garlic: You can never go wrong with fresh garlic! This is a must-add for any Tuscan dish.

Garlic Powder: Adding garlic powder helps give you bold savory flavor.

Italian Seasoning: My go-to blend of herbs! You can buy this from the store or make your own blend at home using my recipe here.

Parmesan Cheese: Freshly grate your own for the best possible flavor!

Spinach: Don’t be shy when adding spinach, it will cook down. I like to chop mine into small pieces.

Sun-Dried Tomatoes: Find jarred sun-dried tomatoes where you find canned vegetables. You can also buy them online! Just be sure you have some on hand, these are what make the sauce taste so good.

How To Make Creamy Garlic  Scallops

Tuscan garlic scallops are so easy to make, you’ll feel like a culinary genius with minimal effort! It’s like impressing your dinner guests without breaking a sweat. You’ll have a delicious seafood dinner ready in the same time it takes to watch an episode of your favorite TV show!

Sear Scallops: Heat oil in a medium skillet over medium-high heat until it’s hot and sizzling. Thoroughly pat scallops dry with paper towels. Then add the scallops in a single layer, (you may need to work in small batches to avoid over crowding.) Sear until a nice golden crust forms, flip and sear on other side. Transfer to a plate once done.

Make the Sauce: In the same pan add a little more olive oil and sauté the minced garlic just until fragrant, about 30 seconds. Then add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken.

Simmer: Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.

Add: Gently add the scallops back to the sauce, giving it a quick stir. Serve Tuscan garlic scallops over your favorite pasta.

Mexican Charro Beans, also known as Frijoles Charros, are loaded to the brim with flavor! Pinto beans are cooked in a chicken broth seasoned with warm and inviting spices. Throw in some bacon, tomato, onions, ham, and jalapeños for the perfect blend of bold flavors.

I just love Mexican food, it’s so packed with flavor! It’s definitely a crowd pleaser and I love making it for guests and friends and family. If you are looking for some more must-try Mexican food recipes, you’ve got to try this Mexican Chicken Corn Chowder, yummy Chilaquiles, and this Grilled Mexican Street Corn.

Charros Beans

I am in love with one pot dinners. Things like chili and this charro bean dish are life savers when you are looking for a simple yet flavorful meal to fill up some hungry bellies. I don’t even remember how I stumbled on this recipe, but I’ve been making it for a while now and can definitely say this is the perfect recipe! It’s simple and straightforward, and absolutely packed with bold and savory flavors. It’s not spicy, but you could definitely crank up the heat if you like it that way!

So if you’ve never heard of charro beans before, it is pretty similar to cowboy beans. It’s got bacon and ham instead of the classic ground beef we think of with a classic chili recipe. I honestly love it just as much as chili, it’s a heavily seasoned broth that leaves you wanting more and more. It’s also a really simple recipe to whip up so it’s definitely going to end up on your dinner calendar. It doesn’t really need a side dish, but we love eating it along with some skillet queso and tortilla chips!

Ingredients

I absolutely love this charro bean dish! So simple, and this list of ingredients is mostly spices because this is a flavor packed meal. I have also seen charro beans with chorizo instead of ham, which you could absolutely do! You can also add beer to the stock to make it a little stronger in flavor. You can find the measurements below in the recipe card.

Bacon: I prefer a thicker cut of bacon, it just has a better texture in my opinion.

Onion: Minced or diced into good size pieces so they cook evenly.

Jalapeños: Seeded and chopped up pretty small. Remove the seeds so your dish isn’t too hot.

Garlic: I prefer to use freshly minced garlic.

Ham: Cubed into bite-size pieces.

Pinto Beans: Canned so that they are already soft. I suppose you could cook them yourself if you felt like it!

Diced Tomatoes: Canned, if you can find Mexican-style that’s a bonus!

Chicken Broth: The base for the beans, you could use beef broth or vegetable stock instead!

Cumin: It’s peppery and smoky, a must add!

Brown Sugar: Sugar helps to balance out all of the savory flavors and add depth to the stock.

Oregano: It’s a little spicy, and blends perfectly with these ingredients.

Paprika: It’s actually a little fruity and brings amazing depth to the dish.

Salt and Pepper: To taste.

Cilantro and Limes: For garnish.

Charro Bean Recipe

You won’t be able to get enough of this flavorful charro bean dish! Make life easy and use canned beans so they are perfectly tender. Dried pinto beans are always an option but it will definitely add to your cooking time. This recipe is all made in one pot which makes it simple to whip up and clean up. As a mom of 4, I’m all about that!

Cook Bacon: In a medium pot, cook your diced bacon until it has your desired consistency, I cooked mine until it was just becoming crisp. Then remove the cooked bacon and place on a paper towel to soak up some of the fat. Drain all of the bacon fat from the pot, reserving 3 tablespoons in the pot.

Saute Ingredients: Add your diced onion, and jalapenos to the bacon fat in the pot and then saute over medium high heat until the onions are transparent, about 3-4 minutes. Add in the garlic and cubed ham and saute for an additional minute.

Add Rest of Ingredients: Add your bacon back into the pot along with your cans of beans, tomatoes, chicken broth, cumin, sugar, oregano, paprika, and salt and pepper. Bring it just to a boil then reduce the heat to low and simmer for about 8-10 minutes, stirring occasionally.

Enjoy: Serve fresh cilantro and limes.

Charcuterie boards are the ultimate party trick that never fail to impress! These beautiful displays of meats, cheeses, fruits, and nuts are not only eye-catching but also incredibly delicious. Don’t be intimidated by how Pinterest-worthy they look, because assembling one is a lot easier than you think. Here are all the ins and outs on how to make a charcuterie board at home!

Before we get started on putting your charcuterie board together, you have to think about the theme you’re going for. If you need inspiration, take a look at this Italian charcuterie board, veggie charcuterie board, or chocolate charcuterie board if you’re wanting something on the sweeter side!

How to Make a Charcuterie Board for a Party

Are you planning to throw a party but feeling overwhelmed by the thought of creating a charcuterie board? Don’t worry, you’re not alone! With seemingly perfect charcuterie boards left and right, it can be hard to know where to begin. I remember when I first started making charcuterie boards, I felt like I could never get them to look quite like the inspiration pictures I had seen. Practice really does make perfect, but breaking up the assembly into simple parts helps too! It’s definitely not as intimidating as it seems.

The great thing about making a charcuterie board at home as opposed to, let’s say, getting one from a specialty store or your local supermarket is that you can customize them however you’d like. It’s typically cheaper, too! (Even small premade charcuterie boards can be upwards of $100!) Whether you have dietary restrictions or just want to showcase your favorite snacks, making a homemade charcuterie board is always the way to go. Plus, you can impress all of your friends by saying you put it together yourself. Let’s get started!

The Main Components of a Charcuterie Board

There are a million different kinds of charcuterie boards out there, (even ones made entirely out of butter!) but a traditional charcuterie board usually includes a few main things. The serving tray or board itself, cured meats, an assortment of cheese, crackers or bread, nuts, and fruit. Of course, you can swap things out to preference, but if you need a good place to start, here’s what you need!

The Board: When it comes to charcuterie, the board is just as important as the food itself! You’ll want to choose a board that’s large enough to hold all of your delicious goodies without feeling overcrowded. But don’t be afraid to get creative with your board choices – anything from a rustic wooden cutting board to a sleek marble slab will work!

Meats: Let’s be real, who doesn’t love a good meaty snack? Cured meats bring a bold, savory flavor to any charcuterie board that’s pretty hard to resist. It’s a great way to add protein to your board!

Cheeses: When it comes to creating a charcuterie board, choosing the right cheeses is key to taking your spread to the next level. The possibilities are endless! I like to mix things up with a variety of textures and flavors by using soft cheese, hard cheese, and even cheese with some crunch like parmesan.

Crackers: Let’s not forget about the crackers and bread! From crostini to hearty wheat crackers, the right bread can add a whole new dimension to your charcuterie experience.

Nuts: Adding nuts to your board not only provides a tasty crunch, but also a dose of protein and healthy fats.

Fruit: You always need a little sweet to go with the savory! Try adding grapes, citrus, or fresh berries. You can also use vegetables if you’d like!

How to Assemble a Charcuterie Board (Step By Step!)

To make things simpler, I’ve broken up the assembly into a few different parts. (You can also use the photo below as a guide!) With each step, you can find all of the ingredients I used and how I put everything together to create the finished product.

1. Add Bowls to Your Board for Dips

On a large charcuterie board, place the small bowls onto the board. Fill them with condiments of choice or finger food. I used:

Gherkins (Baby Pickles)

Green Olives

Honey

Raspberry Jam

I find this to be a great mix of sweet, savory, and tangy! They’re perfect for dipping and combining with the other items on the board. You could also fill your bowls with hummus, Greek yogurt dip, or whipped feta dip.

2. Arrange Cheeses

Arrange the cheese around the board and cut the brie into wedges so that it is easier for serving. Cheese is one of the most important parts of a charcuterie board. I always try to make sure I have a wide range of flavors and textures.

Blueberry Goat Cheese

Smoked Gouda

Double Creme Brie Wheel

Wensleydale and Blueberries Somerdale Cheese

Black Pepper Bellavitano Cheese

Semi-Hard Beecher’s Flagship Handmade Cheese

Sharp Cheddar Cheese

These cheeses are all great options to include on a charcuterie board. A few of my personal favorites – the blueberry goat cheese has a sweet and tangy flavor, and a soft and creamy texture that spreads easily. Double creme Brie is a creamy and buttery cheese that pairs well with fruit and crackers. The Wensleydale is a tangy and fruity cheese with the perfect crumbly texture. These cheeses provide a range of flavors and textures that create a well-rounded (and delicious!) charcuterie board.

3. Next, Add Your Meats

Fold the salami in half and arrange them around the board. Then make a Salame rose, and finish layering the prosciutto and peppered salame around the board.

Italian Dry Salame

Prosciutto

Peppered Salame

If you’ve never made a salame rose before, you can find a full guide here! Italian dry salame, prosciutto, and peppered salame are the triple threat of cured meats that add a burst of flavor to any charcuterie board. They have a deliciously salty taste and a tender texture that melts in your mouth like butter.

4. Surround Meat and Cheese With Fruit

Add the fruit around the meats and cheese. I added fresh berries on top of my wheel of brie for an extra pop of color.

Strawberries

Blackberries

Figs

Blueberries

Green Grapes

Blueberries

Kiwis

Not only does fresh fruit add juicy, sweet flavor to the charcuterie board, but gorgeous color as well! You could also include things like raspberries, cranberries, orange slices, or sliced pears.

5. Finish With Crackers and Nuts

Finish the board by filling in any space with the crackers and nuts. For the best mix of textures, I used:

Flatbread Crackers

Crostini (A sliced baguette also works)

Seedy Crackers

From crunchy baguettes to buttery crackers, the key is to have a variety of textures and flavors to complement the meats and cheeses. And let’s be real, who doesn’t love a good cracker-to-cheese ratio? It’s the perfect excuse to pile high and savor every bite.

This quick and easy recipe for Homemade Strawberry Sauce is a must-have! This is a great way to use up fresh summer strawberries or to keep the ones you have in the fridge from going bad. I include plenty of tips for making your sauce thinner or thicker and glossier, too!

Looking for some more great recipes to use up fresh strawberries? I think strawberries are one of my absolute favorite fruits so I have so many here. Check out this Strawberry Tart, this easy Strawberry Pie, and Strawberry Lemonade for more refreshing treats!

Strawberry Sauce

I am definitely a bulk buyer. When I see a good deal at the grocery store, I can’t help it, I’ve gotta have ’em! Especially when it comes to fresh fruit like strawberries. If you are like me and spontaneously come home with an entire box of strawberries, you need to try this strawberry sauce! Another go-to recipe is my homemade strawberry freezer jam, and of course a fresh strawberry milkshake!

What is this strawberry sauce for? Well, the first thing that you have to put it on is strawberry shortcake! It’s absolutely divine. Then on top of a classic New York cheesecake, um, yes please! You can really put it on top of anything that would benefit from a little fresh flavor, like a chocolate cake, as a filling in a chocolate cupcake, or on top of an ice cream sundae. I love it on my pound cake and angel food cake. It’s great on all breakfast pastries and sweet breads. This glossy and gorgeous topping is fit for any occasion, and makes anything look fancier!

Ingredients

Yup, it’s just 4 simple ingredients! And you can leave out the vanilla extract if you feel like it. You can also add other ingredients or fruit like blueberries, blackberries, etc. Actually, you can make any type of fruit sauce using this exact recipe and substituting for the fruit you want. I’ve made a cherry sauce with this recipe and it was incredible! You can find the measurements below in the recipe card.

Strawberries: You will need one pound of strawberries with the tops taken off. I like to hull out the inside too, but that’s up to you. You could use frozen strawberries, but they will let off a lot of liquid when they thaw out so you will likely need to drain that first.

Granulated Sugar: This helps to sweeten the sauce and helps it thicken up.

Lemon Juice: Helps to keep it fresh and brightens up the flavors.

Vanilla Extract: I just love it because I think it brings out all the yummy flavors in the sauce!

Strawberry Sauce Recipe

It doesn’t get easier than this strawberry sauce recipe! Seriously, you just put the ingredients in a pot and heat until it’s thick. Of course, you’ll want to follow each step so that it turns out perfectly. I also share my tips below on how to adjust the thickness, and how to thin it out if you accidentally make it too thick!

Add Ingredients: Combine strawberries, sugar, cornstarch, salt, and lemon juice in a saucepan.

Cook: Cook over low heat, stirring frequently, until the strawberries release their juices and the mixture is liquidy (about 5 minutes or so).

Boil: Bring to a boil and then cook at a boil for one minute.

Thicken: Reduce heat and continue to cook until mixture is thickened, but keep in mind that your strawberry sauce will continue to thicken as it cools.

Enjoy: Then serve! Strawberry sauce is always best served warm (at least in my opinion!)

With this one-pot creamy chicken mushroom florentine, you’ll have dinner on the table in less than 30 minutes! Plus, cleanup is easy! This hearty dish is filled with sun-dried tomatoes, spinach, mushrooms and the creamiest pasta! Your family is going to go crazy over it.

One-pot meals are always my go-to for busy weeknights. You get delicious, satisfying meals with minimal effort, and cleanup is a breeze! It’s a win-win. If you’re looking for more one-pot dinners to add to the meal lineup this week, give this beef stroganoff, parmesan chicken tortellini, or Cajun alfredo pasta a try!

One Pot Creamy Chicken Mushroom Florentine

If you’re not sure what to make for dinner tonight, look no further than this one pot chicken mushroom florentine! This delicious pasta dish is worth every carb! The creamy pasta sauce with fresh mushrooms and spinach is so perfect with the chicken. Then the sun-dried tomatoes give it a final hit of flavor and texture! It is insanely delicious and not hard to make at all. You’re going to love it!

Chicken mushroom florentine looks and tastes like a fancy gourmet meal, but is really simple and easy to cook in one pot! I love to make it when I’m feeding a crowd because everyone always loves it and it’s so easy to make a lot of. If you are looking for a meatless option, you can even make this as a creamy mushroom florentine without the chicken. It’s just as delicious that way as well! The flavorful sauce really does a lot of the heavy lifting here. Whether it’s a weeknight at home, or an elegant dinner party, this recipe is one I find myself pulling out time and again!

Ingredients Needed

This meal is so flavorful and filled with so many delicious things. It’s seriously one of my all-time favorite recipes! Sun-dried tomatoes, mushrooms, chicken, and spinach all cook in the creamy sauce and get tossed in the pasta. You really can’t go wrong with this combination of ingredients.

Boneless, Skinless Chicken Breasts: Cut into one-inch pieces so they will cook evenly and quickly.

Butter: Both unsalted or salted will work, just adjust your salting at the end accordingly.

Olive Oil: Use a high-quality, extra virgin olive oil to cook the sun-dried tomatoes, garlic, and mushrooms in.

Garlic Cloves: Minced garlic gives a rich, savory taste to the cream sauce.

Sun-Dried Tomatoes: This is my favorite ingredient in this recipe because of their intense sweet and tart flavor! They really take the sauce from good to great.

Small Mushrooms: Sliced and cooked with the garlic and tomatoes in olive oil. I used button mushrooms, but you could also use cremini or brown mushrooms.

Flour: A small amount is added to the garlic and oil to create a roux.

Chicken Broth: Gives the sauce a savory, flavorful base. You could also use a splash of white wine!

Half and Half: Sweetens the sauce and makes it nice and creamy.

Salt and Pepper: Season to taste!

Garlic Powder: Even more garlic flavor? Always!

Linguine: Break in half for easier cooking and serving. I love the way linguine tastes with the creamy sauce, but you can also swap this out for your favorite pasta! Penne is another great option, as it holds in all of the flavorful sauce.

Grated Parmesan Cheese: Freshly grated parmesan makes a huge difference, trust me!

Fresh Baby Spinach:  Thawed frozen spinach works in a pinch, but fresh is best. You can also use baby kale instead.

How to Make Chicken Mushroom Florentine

Not only is chicken mushroom florentine easy to make, but it only takes 20 minutes from start to finish! I know that you will not regret making this meal for your family. It is going to be a huge hit! My kids can never get enough.

Cook the Chicken Breasts: In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink.

Cook Vegetables: Add the olive oil and cook the garlic, sun-dried tomatoes, and mushrooms until tender. Add in the flour and then cook for another minute.

Whisk Sauce and Simmer: Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated.

Cook Pasta: Cover and cook for 10-15 minutes or until the pasta is tender.

Garnish and Serve: Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Then stir chicken mushroom florentine immediately.

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Homemade Chicken Lo Mein is a classic Chinese noodle dish that tastes so much better than takeout! Noodles drenched in a delicious savory sauce paired with perfectly cooked chicken and tender peppers and carrots makes for a yummy and satisfying meal.

I love Asian food in general. My kids also love Asian flavors so we end up making a LOT of Chinese and Korean food at my house. I may not always get it completely traditional, but it still turns out incredible and even better than takeout. Not to mention I get to choose the quality of ingredients which always makes me feel better. If you are in the mood for some other yummy Asian inspired dishes, you’ve got to try this Asian Ramen Salad, this delicious Cashew Chicken, and this Teriyaki Chicken.

Lo Mein Chicken

Chicken lo mein is a classic Chinese dish that you can easily make at home. It’s so flavorful and filling, and something that everyone will enjoy! Fresh peppers and carrots are cooked in a flavorful Asian inspired sauce, and that sauce gets sucked up by the noodles. They are the most flavorful noodles you’ll have! I like to add chicken to make the meal filling and hearty. This is a great dish to have on the menu.

I really love chicken chow mein, and the difference is mainly in the noodles. Chicken lo mein is made with wider and chewier noodles. You will find both on the menu at pretty much every Chinese restaurant. The flavors in this homemade version are SO much better than takeout, and it’s really fun to make too! The best part about this recipe is you don’t have to prepare any white rice or extra veggies because it’s a whole meal in one! I do like to take the extra step to make homemade wontons for the full restaurant experience, and I never regret it!

Ingredients

I like to keep things simple on this chicken lo mein recipe. You can include other ingredients like onion, eggs, and broccoli. Pretty much any veggie you want could work because this is similar to a stir fry. If you don’t have a wok you can just use your favorite frying pan. You can find the measurements below in the recipe card.

Lo Mein Noodles: You will want to buy the wide egg noodles, they should be labeled as lo mein noodles.

Chicken Breast: You will cut it up into smaller pieces so they are easier to eat and cook.

Vegetable Oil: To cook the chicken. You could use your favorite oil instead.

Carrot: Cooks until it’s perfectly tender and soaks up the sauce.

Red Bell Pepper: Adds a mild sweet flavor to the dish.

Shiitake Mushrooms: So savory and umami, I love them! You could use other mushrooms, these are just my favorite.

Garlic: For extra flavor. I like to use fresh minced garlic.

Brown Sugar: Helps balance out all the salty flavors and makes the sauce sticky and delicious.

Soy Sauce: This is a must have ingredient, it’s the base for the sauce!

Hoisin Sauce: You can easily make your own at home! I love making my own because it’s just a few easy ingredients and tastes so fresh.

Sesame Oil: This is a no brainer, so full of flavor!

Ground Ginger: I like using ground ginger so you don’t end up with bites of really spicy ginger. You could use fresh ginger if preferred.

Red Pepper Flakes: Use as much as you like. I don’t make my food very spicy because my kids don’t like it, so add more if you want it.

Black Pepper: Freshly ground is best!

Chicken Lo Mein Recipe

Chicken lo mein is actually super simple to make at home! If you’ve mastered spaghetti and a stir fry, then you can definitely make this meal. I recommend having two pots going at the same time. One is a deep pot to cook the noodles, and the other is a wok or frying pan to cook the chicken and veggies. You make the sauce separately, then put it all together. So simple, and so yummy!

Cook Noodles: Cook your noodles according to the package directions, then drain and set aside.

Cook Chicken and Veggies: While the noodles are cooking, heat your vegetable oil in a medium sized skillet over medium high heat, add your chicken with some salt and pepper to taste, cook your chicken until it is nearly cooked through. Then add the garlic, carrots, red bell pepper, and mushrooms and saute for an additional 3-4 minutes.

Make Sauce: In a small bowl, whisk together your garlic, brown sugar, soy sauce, hoisin sauce, sesame oil, ground ginger, red pepper flakes, and pepper.

Put It All Together: Add your cooked noodles to the skillet with your chicken and vegetables. Then pour your sauce mixture over the skillet and toss to coat, sauteing everything together until your sauce thickens and everything has come together, about 5-8 minutes.

Enjoy: Remove from heat and serve fresh.