This DIY Butter Recipe will change your life

Once you know how to make homemade butter, you will dream about homemade butter. It’s soft and luscious, and tastes better than you ever thought butter could taste.

This homemade butter recipe will change your life not only for it’s pure, magical flavor, but because you’ll soon come to realize it’s a great idea to keep in your back pocket anytime you are whipping cream.

If you’re making homemade whipped cream or something else that involves whipping cream to soft peaks, but you accidentally go too far and you’ve got stiff peaks, well, just keep going. You’ll have to get more cream to make the whipped cream anyway, but at least you can turn your mistake into something useful!

Why it is better to make Butter?

Make it for the pure joy of it, honestly! Making your own butter at home is a culinary experience where you can take two simple ingredients and transform them into pure, rich butter.

Also, by making butter yourself, you have all the the control over the quality of your ingredients. Your homemade butter will taste far superior to any store-bought version you’ve ever tried.

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BEST Prime Rib Rub

My family doesn’t have a certain meal we eat every Christmas, but often enough, it’s prime rib. Otherwise known as a standing rib roast, it can be intimidating for a home cook to execute.

So let’s just start at the beginning. The first step to achieve a beautifully seasoned prime rib that will leave your guests impressed is a really great Prime Rib Rub.

A rub made with simple ingredients like rosemary, thyme, garlic and shallots creates a deeply flavorful and crispy crust on the meat, making it a memorable meal every single time.

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This Dill Sauce Recipe is a party for your tastebuds

Salmon is one of my favorite weeknight proteins, thanks to how healthy and easy to prepare it is. But sometimes, I admit, it gets a bit boring.

What does a home chef do in an event like this? Whip up a restaurant-quality Dill Sauce for Salmon that will elevate the whole meal!

What does Dill Sauce taste like?

This lemon dill sauce for salmon is a delightful blend of creamy, tangy and herby flavors.

The rich, smooth base of Greek yogurt and mayonnaise is flavored with generous amounts of zesty lemon juice, spicy Dijon mustard and earthy fresh dill and garlic.

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This is the Best Steak Marinade

It’s probably a Midwest thing, but I grew up eating flank steak marinated in bottled Italian salad dressing. And honestly, it was so so good. 10/10 would eat again.

Recently I wanted to make steak lettuce wraps with flank steak and wanted to marinate the steaks first. I was kind of craving something along the lines of that Italian dressing, but didn’t want to run to the store for a bottle of dressing.

I did have a bottle of balsamic vinegar on hand after making my balsamic glaze recipe, so I started there. Using that, along with some other things I had around, I was able to whip this marinade up in just a few minutes.

Use this Balsamic Steak Marinade for flank steak, skirt steak, or any other cut of beef you would like to marinate before cooking.

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Did you know you can make a creamy pasta sauce with Greek yogurt? If you’re somebody who loves alfredo sauce but also likes sticking to a healthful meal plan, this recipe is for you.

In this case, “healthy” doesn’t mean lacking flavor, because we’re still using a bit of butter and Parmesan cheese in this sauce. Everything can be part of a balanced diet in moderation, including these things.

We’re also throwing a ton of garlic at the situation, and a pinch of red pepper flakes. The end result is a healthy pasta sauce that will simply blow your mind.

“Easy, delicious, affordable, and healthy. I especially love that it’s lower in fat and high in protein but still tastes great— that can be hard to find when cooking vegetarian. Love this dish!”

—Maddie

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One of my husband’s favorite foods that I’ve really never gotten on board with is biscuits and gravy. It’s just too rich and not really my thing.

Nonetheless, I actually enjoy MAKING it for him, because making gravy is fun! I’ll make gravy from scratch pretty much any chance I get simply because watching a roux magically thicken liquid as I whisk is entertaining to me.

Sometimes I get bored making sausage gravy for him, and I change it up with this bacon gravy recipe. It’s easy to make while I have a vegetarian quiche in the oven for MY weekend brunch.

You can make it with the bacon grease left over on the pan after making bacon in the oven, or you can start with a fresh batch of bacon that you cook in a skillet first, and then use to make the gravy. I’ll explain it all below!

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I believe that one of the easiest but most impactful ways to take your home cooking up a notch is to make homemade salad dressings.

While jarred salad dressings are certainly quick and easy, they’re also generally filled with quite a bit of preservatives (like sodium and sugar) and artificial ingredients. Same goes for bottled meat marinades and glazes, which is why I make my own flat iron steak marinade and balsamic glaze.

Additionally, the flavor can be really hit or miss, and you usually don’t know how it’s going to taste until you’ve already committed and purchased an entire bottle. There’s nothing worse than spending $6 or even more on a fancy bottled dressing and discovering that nobody in your family likes it.

That’s why I love to make homemade salad dressings like miso dressing and citrus salad dressing.

Today, allow me to show you how another homemade salad dressing with big flavor can come together quickly and easily, and wow your family and friends.

The combination of lemon and feta can’t be beat – I’ve already made sure of that with my Greek yogurt mashed potatoes.

This feta dressing recipe is inspired by the salad dressing at a local Lebanese restaurant. It’s an incredibly versatile recipe to have in your back pocket, especially to toss with greens and serve alongside Greek lasagna, lamb bolognese or meat sauce rigatoni.

“Just made this dressing in 5 minutes and it’s absolutely delicious! What I really love is that I had all the ingredients in my fridge/pantry already. That’s always a huge plus finding a recipe with everyday ingredients. This will be a new staple for me!”

—Jessie

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One thing about my cooking philosophy is that I don’t buy salad dressing. I MAKE salad dressing. It’s one of the very easiest ways to feel like a chef at home, with surprisingly little effort on your part.

Homemade salad dressings like miso dressing and just about any other variety you can imagine are almost always healthier than store bought, as you control what goes into them.

And they are 100% ALWAYS more fresh and delicious.

I’m actually surprised that I haven’t already shared my basic recipe for a citrus vinaigrette salad dressing until now. It’s one that I’ve been making for years to drizzle over my summer beet salad recipe.

And since I want to make this website all about sharing well-loved dishes without fussy ingredients (like fettuccine bolognese and lemon butter shrimp pasta), here we are. Please enjoy my favorite-ever citrus vinaigrette recipe.

I especially love mixed greens tossed with this citrus salad dressing alongside cottage cheese lasagna, lamb lollipops or pasta with salmon. The acidity from the dressing is such a nice counterpoint to the heavier flavors in a hearty entree.

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Do you have a microwave? My parents got rid of theirs years ago, and just have a toaster oven. Truthfully, I don’t know how they do it!

Maybe it’s because I have a little kid, and time is of the essence when she is hungry. But I would miss my microwave so much, especially for quickly reheating leftovers when it’s lunch time.

But just like every appliance, the microwave is more useful than you might think. Until now, I’ve always used the stove to make batches of caramel sauce to garnish caramel coffee and caramel iced coffee.

But what if there was an easier, and much faster way? There is, and it’s called microwave caramel sauce.

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The possibilities are endless with Blistered Shishitos

One of my favorite things to grow in my garden is shishito peppers. I buy seedlings from a garden center for just $2 or $3 each, and plant them in pots on my deck.

Just like jalapeno plants (which I always turn into pickled jalapenos – see my post about how to pickle jalapenos), they need very little care other than plenty of sun and watering.

These easy plants are prolific once they start getting going. Usually by mid-July, we can harvest peppers from them every few days.

These mild peppers are one of my daughter’s favorite foods, so the more we can get, the better!

Sometimes we’ll have so many peppers that we’ll include them in a batch of fajita veggie and serve them with my shrimp fajitas recipe.

But most of the time, we simply blister them in a pan and sprinkle them with salt. We’ll often eat them just like that, but occasionally we’ll make this shishito peppers dipping sauce.

These + a smoked salmon pizza is all I want to eat for dinner in the summer! Shishitos are also one of my very favorite side dishes for ribs.

With flavors inspired by nuoc cham (a Vietnamese condiment), this creamy dipping sauce for shishito peppers is sweet, sour, salty and savory.

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