Make Turkey Meatballs in Air Fryer for a quick dinner!

If you’ve ever been disappointed with turkey meatballs, this is the recipe that will change your mind about them.

I know this because I have a friend who texts me at the start of every summer, asking how to make a turkey burger that isn’t dry. Every year, I tell him “you have to add fat and moisture.” It’s the same for turkey meatballs.

I know that the whole reason many people eat ground turkey instead of beef is because turkey has less fat and saturated fat. I get that, I do. But you simply can’t use super lean ground turkey and no additional fat or moisture, and then wonder why your burger or meatball is dry.

So, I like to think of it in terms of adding GOOD fat. Instead of relying on the saturated fat that beef would contain, I’m using 85% lean ground turkey, and adding good fat like olive oil, and moisture from Greek yogurt.

Not only does the yogurt add moisture to the meatball mixture, but the enzymes in the dairy help tenderize the turkey, which makes it more . . . tender . . . to eat.

My friend reports back that his turkey burgers are improved, and I’m confident you’ll feel the same way about your turkey meatballs, too.

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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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Easy Dill Pickle Pasta Salad

You may remember this technique from my potato salad with bacon, and it works just as well with pasta salads of all kinds as it does with potato salad.

This pickle pasta salad uses a technique I’ve been relying on for years – dividing the dressing in half and adding it at two different stages.

Have you ever stirred together your pasta and dressing, refrigerated your salad, and then wondered why all of your dressing has disappeared? Sometimes it seems so dry after you get it back out of the fridge, right?

With this technique, you toss freshly cooked pasta with half of the dressing, then chill the salad to allow the pasta to absorb all of that flavorful dressing.

Then, once it’s chilled, just before serving, you add the rest of the dressing and toss again.

This technique ensures that the pasta is seasoned by absorbing some of the dressing, but there’s also more dressing for the surface of the pasta. It also won’t be a gloppy mayo-laden mess from accidentally over-dressing. It’s just a perfectly dressed pasta salad.

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I’ve only been drinking Bloody Marys for ten years or less, but I already have strong opinions on the best part: the garnishes.

When a lot of trendy brunch food spots have gone all in and garnished their drinks with crazy things like chicken tenders or slices of pizza or whatever in recent years, their only goal has been to go viral on TikTok or Instagram.

I’m not here to go viral. I’m here to make Bloody Mary skewers that taste great while I’m nibbling on my vegetarian quiche and blackberry muffin.

As I’ll explain in the post below, the best Bloody Mary garnish skewers are a simple combination of three flavors that our taste buds love.

You can get all of the ingredients needed for these Bloody Mary toppings at your local grocery store. And nobody here will ask you to stick an entire fried chicken on top of your drink. My only request is that you use everything bagel seasoning as bloody mary rim salt. Deal?

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Ground Chicken Meatballs

Now that I’m my 40’s and ever-so-predictably watching my cholesterol, ground beef, pork and lamb recipes are happening in our house less and less (lamb bolognese is saved for a special occasion).

In red meat’s place, I’m definitely turning to ground turkey and chicken wherever possible. Meatballs are one recipe where I don’t feel like they NEED to be beef to be delicious.

In fact, these Greek chicken meatballs are not only one of my favorite New Year’s Eve snacks (along with ham and turkey sliders), but I make them just about every other week as a quick dinner by adding a few side dishes.

So grab a rosemary gin cocktail, and let’s chat about these delicious Mediterranean meatballs. They can be baked or air fried, and served with things like feta, orzo and tzatziki to make them extra special.

“I have made this recipe so many times in the last year, I don’t even need to look at it anymore. The meatballs are so tasty, and when I was trying to lose weight, these were one dish I could enjoy guilt free. The whole family enjoys them too; you can throw them in a marinara sauce and use them in a meatball sub, or with pasta, or even cold leftovers out of the fridge!”

—Sharon

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Sometimes my recipe inspirations comes from restaurants. Sometimes it’s magazines. And sometimes, there’s nothing else behind it other than I want to put a ton of my favorite ingredients all in one dish.

Like my fried goat cheese salad and shishito pepper recipe before it, this smoked salmon pizza is the last thing. It’s just everything I ever want to eat, put together into one glorious dish.

This pizza or something very similar would probably be included in my last meal on earth. Smoked salmon? Soft eggs? Fresh herbs? Chili crisp? The gang’s all here.

This salmon pizza is a great light meal for a hot day, because it’s meant to be served at room temperature or close to it. This also makes it perfect to cut into small wedges and serve as an appetizer.

Grab a strawberry mule (my drink of choice for my last supper) and let’s get into it!

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Weird story about my childhood: there was a 2 to 3 year period growing up where I just hated bacon. I don’t even know WHY, I just turned on it one day.

So, while my parents enjoyed BLT’s with juicy Midwestern tomatoes and a side of my mom’s potato salad during the summer, I literally ate lettuce and tomato sandwiches.

The good news is, I got over this phase (I even have a popular tutorial on how to cook bacon in the oven). I’m still not bacon crazed, by any means, but it certainly has a time and a place.

I love a bacon wrapped hot dog, and a salmon recipe, and truly, nothing beats a BLT. While it’s hard to improve on such a classic sandwich, I do make tweaks to it now and then.

One day I had some extra smoked salmon in the fridge, and this smoked salmon BLT was born. It’s made with a lemon herb mayonnaise that take this sandwich to the next level.

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I’m definitely a Joey Tribbiani in my love of sandwiches, and my husband will grill anything and everything in the summer. Needless to say, we eat a lot of grilled sandwiches.

And you know me, I’m always looking for new salmon recipes. From salmon pasta to pineapple salmon, we eat this versatile fish at least once a week.

This grilled salmon sandwich has been one of my favorite meals lately. With a simple combination of fresh salmon, an herby mayo sauce, a fluffy bun and some leafy lettuce, it’s simple to prepare and satisfying to eat.

If you don’t have a grill, don’t worry about it – the salmon can be cooked on a grill pan (just like my Sonoran hot dogs) or in the oven.

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Deviled eggs – you either love them or hate them, right? Actually, I think there are a lot of shades of gray, because there are so many ways to make them.

Some cooks keep it very simple with just mayonnaise, mustard, salt and pepper (which is what I did for Halloween eggs).

My mom’s are heavy on the paprika sprinkle. My husband’s family makes theirs with horseradish, which isn’t my favorite (although oddly I do like horseradish in the deviled egg dressing for my Easter salad!).

You can even make no mayo deviled eggs, like my recipe inspired by the flavors of Caesar salad.

Today, I’m going in yet another direction by combining two holiday appetizers – roasted shrimp and deviled eggs – to make these shrimp deviled eggs.

Decadent but simple to make, they’ll be the star of your appetizer table, especially as part of an Easter charcuterie board!

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If there’s a recipe for dinner in my house in the summer, it’s basically grilled protein + cold side dish #1 + cold side dish #2 (or maybe a hot side dish like Dr. Pepper baked beans once in awhile if I’m feeling motivated, but not often).

This might be buttermilk grilled chicken + tomato blue cheese salad + seafood pasta salad.

Or maybe it’s root beer ribs + goat cheese pasta salad + apple cider vinegar coleslaw recipe.

It definitely involves pasta salad at least once, if not multiple times per week. Now, growing up in the Midwest in the 80’s, pasta salad usually meant either macaroni salad with celery/onion/mustard/Miracle Whip, or tri-colored rotini and Italian dressing.

I’m thankful that our pasta salad options have expanded in the past few decades, with all kinds of pasta shapes available at the grocery store now, and a seemingly endless array of flavor options.

This acini di pepe pasta salad recipe is filled with vibrant summer vegetables, and is a little change of pace from the more traditional pasta shapes like elbows and rotini.

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