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There used to be a restaurant chain here in the Midwest called Max & Erma’s that had delicious chicken tortilla soup. It was creamy, lightly spicy and so comforting on a cold day.

Sadly, I think the chain mostly went out of business a few years ago, and the only one still around is at the airport, I think.

This Crockpot Taco Soup is inspired by, but quite a bit different than that restaurant soup. My version is a little lighter (less creamy) and uses ground beef instead of chicken.

Unlike many other crock pot soup recipes out there, this one doesn’t just have a dull, one-note flavor. Deeply browned ground beef, tomatoes, two types of beans, green chiles and lots of seasoning give this soup layers of comforting flavor.

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Stovetop Blackened Salmon Recipe

Today, I’m sharing a recipe that was shared with me by a restaurant chef. Blackened salmon is something you might see on a restaurant menu and think there’s no way you can make it at home. But it’s actually really easy.

In this recipe, herbs and spices come together with a bit of brown sugar and maple syrup to create the perfect combination of savory and sweet.

What is Blackened Salmon?

Blackened salmon is a Cajun-inspired seafood preparation that involves coating the salmon in a blend of spices and then searing it in a hot skillet. This creates a delectable crust on the outside, and also locks in the salmon’s juices, keeping it nice and moist.

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Spice things up with this recipe for Sheet Pan Chicken Fajitas

While I MAKE a lot of sheet pan dinners for my family, I haven’t published a lot around here, so I’m working to change that.

All good sheet pan recipes should have one thing in common: you can make a whole meal (or the vast majority of it) on one sheet pan.

But under the term “sheet pan dinners,” some recipes are more complicated than others.

A lot of recipes call for adding different ingredients at different times, and by the time you’ve opened and closed the oven a half dozen times, it’s feeling, well, less than simple.

These Sheet Pan Chicken Fajitas are made on one pan (just add some warmed tortillas for serving) and the best part is, you put everything on the pan at once, pop it in the oven, and forget about it for a bit!

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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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This Kentucky Mule Recipe might just change your life!

I think in the past decade or so, we’ve all become quite familiar with Moscow mules. I’ve certainly published my fair share here, with everything from a strawberry mule for summer to a grapefruit mule for winter and a caramel apple mule for fall.

Are you ready to elevate your cocktail game with a twist on a classic Moscow mule that is great all year ’round?

This Kentucky bourbon mule recipe is a refreshing concoction that is the perfect balance of sweet, spicy and tangy in every sip.

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This Elote Corn Salad is so flavorful!

Right up there with salmon pasta, this salad is one of the most popular recipes on this site!

I think it’s because it’s a side dish that can be made in advance and has a huge amount of flavor going on.

There’s creamy cheese and mayo, tangy lime juice, herby cilantro and a little bit of heat from cayenne and chili powder.

It can be made with fresh or frozen corn, and there’s substitution options for a lot of the ingredients, making it easy to use what you already have on hand.

My favorite part is that it can be served warmed, chilled or even right at room temperature. It’s equally delicious all three ways.

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It’s not unusual for us to have tacos twice a week. On Saturday, we’ll make the classic ground beef/cheddar/lettuce/tomato ones that I grew up eating every weekend.

But we have absolutely nothing against another taco night a few days later – maybe mushroom tacos for Meatless Monday or something different for Taco Tuesday.

What if that something different was ground lamb? It’s the star ingredient in my Greek layer dip and Greek lasagna, and also works quite well for tacos, too.

These spiced lamb tacos come together quickly using everyday ingredients like cumin and chili powder. They might convince you to have tacos multiple times a week, too!

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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.

The post Blistered Shishito Pepper Recipe with Dipping Sauce appeared first on Foxes Love Lemons.

With as much as we love our fajita vegetables recipe around here, now I’m wondering why I didn’t plant bell peppers in my garden this summer!

I DID plant shishito peppers, so we’re regularly enjoying blistered shishitos. But maybe you DID plant bell peppers, or you just like fajitas as much as we do.

I normally use beef and chicken for a fajita bar for a crowd, and often do vegetarian fajitas for a quick weeknight dinner. But I also absolutely love using shrimp for fajitas.

Because shrimp is so quick cooking, this healthy shrimp fajita recipe comes together in a flash anytime you need a quick meal. Even better, it’s made on one sheet pan!

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