These Halloween Jalapeno Poppers are so spooky fun!

These Mummy Jalapeno Poppers are actually a recipe that has been around here for years, as part of my epic Halloween food ideas platter.

But they’re so cute that I thought they deserved their own spotlight today!

These jalapeno popper mummies are a playful twist on classic jalapeno poppers that will thrill your taste buds and add a ghoulish charm to your Halloween spread.

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This Salad with Hearts of Palm is simple and flavorful!

What are your thoughts on hearts of palm? If you love this ingredient and you want that flavor to shine through, you’ve come to the right place.

Or maybe you’ve never heard of hearts of palm, or never cooked with it. In that case, you’re also in the right place!

This Hearts of Palm salad recipe allows this unique but tasty ingredient to the be the star, no lettuce needed.

A simple citrusy dressing and additions like avocado and tomatoes will have you coming back for another scoop.

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Avocado Burgers are where it’s at!

Hamburgers made at home don’t have to be just sad patties topped with a Kraft cheese single (but honestly, that’s the way I grew up eating them).

If you like restaurant-style burgers with creative toppings and flavorful sauces (think Red Robin), this Avocado Burger recipe will delight your taste buds.

The cilantro mayo especially is what sets this recipe apart from others. It combines with the avocado to make a flavorful bite that guacamole lovers will appreciate.

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Pickling Jalapenos at Home

Today, I’m sharing one of my favorite condiments (or is it a side dish?) for summer recipes, pickled jalapenos.

They are so so easy and affordable to make at home, and for some reason, it just feels right to have a batch of them in my fridge all summer long (and they’re certainly welcome the rest of the year, too).

What are Pickled Jalapenos?

Pickled jalapenos are a condiment made by preserving sliced jalapeno peppers in a seasoned vinegar solution.

The pickling process adds tang and tempers the spiciness of the peppers a little bit.

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If there’s one thing I despise when the weather warms up, it’s using the oven and turning the house into a sauna. My country style pork ribs recipe is really best for cooler fall days.

Heck, even using the stove heats up the house sometimes! Dr. Pepper baked beans are great on cooler days, but not on the hot ones!

At least the slow cooker doesn’t heat up the house, so I can still make crock pot ribs.

Other than that, it’s really best to do most of the cooking outdoors (or just eat cold salads like seafood pasta salad for dinner), and probably even eat at the table outside, as well. Who’s with me?

We do hearty salads like turkey burger salads for dinner quite often around here. Adding a protein like mini burger patties or steak always makes a salad more satisfying.

While I could easily chop the lettuce up and serve this recipe as a fork-able salad, I decided to save myself a step and just serve it as steak lettuce wraps.

One less thing to do, which is always nice on a hot summer evening.

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My family is still doing mostly carryout for restaurant meals these days. We eat on outdoor restaurant patios when the weather is warmer, but since we live in the Midwest, it’s takeout throughout the winter.

And I can’t say that I’m not sick of it. I am!

While some food is fine for carryout, like maybe lasagna cottage cheese or beef stroganoff from our favorite local hole in the wall, other food just does NOT carry out well. Particularly anything where the crispiness is really at it’s peak straight out of the fryer, like fried chicken.

And don’t even get me started on carryout brunch of any kind. I’ll stay home and make my own vegetable quiche, bacon in the oven and bloody mary with an epic garnish for a bloody mary, thanks.

But probably my least favorite dish to attempt to do carryout for is nachos. Nobody wants soggy chips, and they certainly don’t survive the trip home.

So, I’ve been making nachos of all kinds at home, where we can enjoy them fresh out of the oven, immediately.

We’ll do the classic ground beef/cheese/lettuce/tomato/tortilla chips variety quite often, or sometimes make them topped with my fajita vegetables recipe, but once in awhile we change it up and get creative.

These Wonton Nachos are inspired by the flavors of a pork banh mi sandwich, but turned into a crispy, crunchy plate of finger food.

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Fall is in the air a little bit, even though it does seem like summer in the Midwest now extends into October or even early November, really.

While I’ve enjoyed a long summer of grilled buttermilk chicken and my Mexican street corn salad recipe, I’m very ready to dig into a big bowl of soup. Specifically, a big bowl of soup with noodles!

When I’m truly chilled to the bone in the fall and winter, nothing warms me up like a big bowl of ramen. While my little town has recently gotten a (really good!) pho restaurant, we don’t have anyplace to get ramen.

But it’s really not hard to make at home. I usually turn to shrimp ramen, or the tomato ramen with meatballs that I’m sharing with you today.

This is not the typical college student meal you might think of when you think of ramen. No, my ramen has big flavors and lots of filling toppings.

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Loaded Potato Pizza

I may have mentioned this previously, but I keep a “to make for the blog” list of recipe ideas on my phone.

I’m always adding to it based on inspiration I get from restaurants (like a blood orange margarita), magazines (like the chilean sea bass I adapted from Bon Appetit) and the farmer’s market (like a batch of fajitas veggies when bell peppers are in season).

“Loaded Baked Potato Pizza” has been on that list since, I kid you not, 2013. Well, I finally made it a reality, and it was just as delicious as I always hoped it would be!

Now I’m wondering why I waited so long to make this recipe. My favorite thing about this Loaded Baked Potato Pizza recipe is that it can be made entirely with ingredients you already have in your kitchen or are EASY to find at any grocery store (just like my loaded mashed potato casserole).

No hunting around for obscure ingredients required.

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“Baseball cookies BEEP BEEP BEEP!” That phrase is one of my earliest memories of old Tiger Stadium, and the first baseball game I went to with my parents and Grandpa Fox.

There was a vendor who walked up and down the aisles, selling cookies, of all things. I don’t think we ever did buy any cookies, but I’ll never forget that oddball, creative sales pitch.

How about “Hot Dog Nachos BEEP BEEP BEEP”? While the Detroit Tigers have been pretty lackluster in recent seasons, baseball will still always have a place in my heart. Sitting in the sun, drinking a cold beer and eating a salty snack (or cookies, I guess) really can’t be beat.

The hardest decision I have to make on game day is hot dog vs. nachos. I’ll be honest: at some games, it’s both! But at home, I’ve started to combine the two, and it’s really the best of both worlds. These hot dog nachos are also one of my favorite Memorial Day appetizers.

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My roasted corn salad recipe is an oldie but a goodie. In fact, not only is it one of the most popular recipes on this blog, but it’s also one of my favorite recipes to take to a party. I’ll sometimes simply call that recipe “elote salad,” and serve it alongside baby back ribs (don’t forget the best rib rub when you make them)!

What is Elote?

Elote is a popular street food in Mexico. It’s simply corn on the cob (usually boiled or grilled), coated with condiments such as mayonnaise, cheese, lime juice and spices.

However, I’ll be the first to admit that the salad can be somewhat polarizing among certain crowds. In my experience, 50% of party guests will LOVE it and come back for seconds.

But the other 50%? There’s somebody who wants to try it, but can’t eat onions. There’s somebody who doesn’t like any spice at all.

There’s a toddler who just wants corn without all the “stuff” on it. And then there’s the people with the cilantro-hating gene.

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