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This pineapple sangria with mango is the most refreshing summer drink!

If you’re looking for a great recipe for pineapple sangria, you’ve come to the right place.

Pineapple sangria is already a great combination of pineapple and white wine, but this recipe includes some bonuses like mango, oranges and brandy.

The end result is a refreshing tropical drink with a complex but easy-to-drink flavor.

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Salads for specific holidays are becoming a hobby of mine. It all started with Thanksgiving salad, which became very popular and snowballed into Thanksgiving fruit salad.

Naturally, I tried my hand at salad for Christmas and Christmas fruit salad as well, and those were popular, too!

So this Spring, I’ve already brought you Easter salad, and you can definitely guess what is coming next, can’t you?

This Easter fruit salad recipe with sweetened whipped cottage cheese dip can be served in adorable little jars like you see here.

Or, serve it as a bowl of fruit salad, or arranged on your prettiest platter as an Easter fruit tray or fruit plate for Easter, with skewers to dunk into a bowl of dip.

Just like all of my holiday salads, it certainly isn’t meant to ONLY be enjoyed on that specific holiday (just like I wouldn’t hesitate to make shrimp deviled eggs in the middle of the summer).

Think of this more like a Spring fruit salad idea that you can enjoy any time you want this season. It’d also be right at home on a Mother’s Day brunch menu, alongside bacon in oven and vegetarian quiche.

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If you’ve been reading awhile, you probably know: I don’t LOVE boneless, skinless chicken breast in the way that most Americans seem to.

I think unless you have time to marinate it, like my orange ginger chicken, it often turns out dry and tough, and lacks flavor.

That’s why I’m always using chicken thighs for things like orange glazed chicken and almond crusted chicken.

I remember chicken breast being particularly dry the last time I tried to make sweet and sour chicken on the stove with it.

But, I’m never one to back down from a challenge, and I’m always looking for ways to make one of America’s favorite proteins actually . . . delicious.

The way to do it is the Instant Pot, friend. We’ve already established that Instant Pot short ribs are delicious. But let’s be honest, short ribs are always delicious, just about any way that you cook them.

But chicken breast needs more love, and the Instant Pot pressure cooks it until tender while infusing flavor into the meat. This Instant Pot Sweet and Sour Chicken is currently my favorite way to eat chicken breast.

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As I mentioned yesterday, my Thanksgiving Salad and Thanksgiving Fruit Salad recipes have become among the most popular content on this site.

So, I also created a salad for Christmas and Easter salad, and I’m back today with a Christmas Fruit Salad, too. Fruit salad may or may not be something that has a spot on your holiday table, and that’s OK.

I think it’s a nice addition to a meal for a large crowd, especially if lots of kids are in attendance. Even if they won’t eat anything else on their plate, you can usually get a kid to eat a scoop of fruit salad (especially when it’s served in an adorable jar like my Easter fruit salad).

But this holiday fruit salad is delicious for taste buds of all ages. The sweet fruit is balanced with a dressing made with fresh orange juice, honey and seasonal spices. Serve it arranged as a Christmas tree or simply tossed together.

It’s also great as a Christmas breakfast fruit salad or a Christmas brunch fruit salad as part of a brunch buffet.

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I have two questions for you today.

First, what are your feelings about an “additional meat” that isn’t turkey at Thanksgiving? I’m all for it, but with such a small gathering, it’s not something I normally serve, or we’d be drowning in leftovers.

But if I had a large family, I would absolutely serve a ham along with the Cajun turkey or roasted turkey with maple bourbon glaze!

But for now, I’ll serve ham on it’s own for Christmas and Easter (even sliced up for an Easter charcuterie board), and always with a scoop of classic stuffing recipe and Easter salad or Easter fruit salad.

My second question for you is how do you feel about ham and pineapple together? Again, I’m all for it. I love incorporating sweet fruit into savory recipes, like the classic pork chops and applesauce, or a Brussels sprouts pizza with dried cherries.

I wanted to publish this Baked Ham with Pineapple Sauce for all of the two-meat Thanksgivings out there, and for everybody else to bookmark for the next ham holiday. It goes out to all the Hawaiian pizza lovers, too!

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This Grilled Sockeye Salmon recipe is flavorful and fast!

Making grilled salmon doesn’t have to be scary. But I admit, I was intimidated the first time I tried it, and I even went to culinary school! It just SEEMS like it’s going to stick to the grill, right?

Don’t worry, I’m here to walk you through how to cook salmon on the grill successfully every time.

The two main keys to this grilled sockeye salmon recipe are simple: a clean grill and oil. I’ll also tell you everything else you need to know to become a salmon grilling pro.

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Happy September! Ugh, it feel so strange to be saying that, because it’s still so warm here in Michigan that you wouldn’t know it wasn’t still July.

And there’s plenty of things I’m looking forward to this month, including college football (as a University of Michigan alumna, I am of course itching to find how out the new coach fares), my husband’s birthday (I always forget to get him a gift on time), and a few small trips I have planned.

September is also Better Breakfast Month, so all of the Milk Means More ambassadors will be sharing lots of smoothies and other ideas for quick, healthful morning meals.

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I don’t know if you guys have noticed, but I’ve kind of been on an oatmeal kick lately.

For most of my life I’ve had a pretty solid “eh” attitude toward oatmeal. It’s always been fine, but never more than that.

But for some reason, I really came around to it this past winter. I think I finally realized that oatmeal didn’t have to be boring.

Just like any other meal or dish, it could be livened up with a ton of flavor, like ricotta cheese and figs or Meyer lemons and poppyseeds.

You can even eat oatmeal for dinner!

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I think the word “casserole” gets a bad rep. I know that I personally picture some gloppy, mushy mess of canned soup, some sort of creamy element, and little to no real vegetables.

When my old cheap rectangular baking dish finally decided to go to cooking equipment heaven, I decided to invest in a new, beautiful one that will be last me for the long haul.

I immediately put it work by baking up a big batch of bright and healthy goodness. But what to call it, if not a casserole?

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