I’ve got your dinner tonight! 

This grilled buffalo chicken is so tender and juicy, served alongside a grilled corn salad that is crisp, refreshing and super satisfying. 

The combo is SO summery, so light while filling at the same time and just tastes… fantastic.

I have no other words! If you love buffalo chicken anything, this is for you. 

There is no shortage of buffalo chicken inspired recipes around here. I have a ton, it’s easily one of our favorite flavor combinations. Unless it’s a salad, they tend to be on the heavier side and when it’s super hot here, we aren’t even that hungry. 

That’s where a recipe like this comes in! 

I use our grill every single day in the summer… sometimes twice a day. My kids actually want to eat vegetables when they are grilled, everyone enjoys chicken, salmon and steak – the options are endless. 

So! 

This is one of our favorite ways to make buffalo chicken right now. It’s similar to how I make the BBQ chicken sandwiches that I just shared. And it’s freaking delicious!

I marinate the chicken in some buffalo wing sauce. I grill it and then right before it’s finished, cover with a slice of sharp cheddar cheese.

It gets all melty and fantastic and is incredible. 

Then! The best part.

The top gets covered with a grilled corn and scallion salad. Complete with lots of fresh lime juice, chives and cilantro. 

We eat a version of this corn salad every summer. It’s ridiculously simple and so easy to make. I throw the corn right on the grill with the chicken. But the best part is that you don’t even have to cook the corn. (more…)

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The 4th is going to be extraordinarily delicious!

We’ve got salads and dips and tons of red, white and blue. Of course burgers and hot dogs with pasta salad sides and corn. All the best of the best! Cocktails and mocktails and everything you need to make this weekend off-the-charts incredible.

I love to do a classic BBQ menu with lots of red white and blue desserts and apps. Berries are so fabulous right now that it makes it easy! Lots of my favorite summer recipes are on this list and you can’t go wrong with any of them.

What are your plans for the 4th this year? Let me know what you’re making below.

4th of July Recipe Guide – 60+ Recipes for the 4th of July

10 minutes best grilled bruschetta 

Chimichurri grilled feta

We adore this peach burrata crostini. It’s so good. (more…)

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Who else is excited because it’s berry crisp season?! 

This blackberry peach crisp is so warm with syrupy fruit and the most delicious, crunchy oatmeal cookie topping that makes it irresistible. 

Is it even summer yet if you haven’t made a fruit crisp?!

I think not. 

4th of July weekend is the perfect time to utilize a recipe like this. Serve it for dessert with lots of vanilla ice cream. It feels fancy and special and extremely summery, just the way I like it. 

We’ve been getting the most delicious blackberries (from Costco! Of all places.) the past few weeks. And we’ve been flying through them! I’m talking like one container a day, at least. My kids love them and Eddie and I both put them in yogurt bowls. They are incredibly flavorful and delicious!

I knew I wanted to make a crisp or cobbler or crumble with them. And since everything berry goes wonderfully with peach, here we are.

I adore peach season!

They are another frequent add-in to my yogurt bowls. They are also one of my favorite snacks to have in the summer. And of course, I adore them in savory recipes like salads and salsa. 

There is something about how juicy and perfect the combo of peaches and berries can be. The way it all melts and bursts together in a warm summery, yet cozy recipe. 

Then we go and top it with ice cream?

I am so sold. It is all I want to make for dessert right now! 

The whole process is super easy too.

I toss the berries and peaches with some flour, sugar and lemon juice. 

Then, I make the oatmeal crumble with oats, brown sugar, some butter and cinnamon. 

I sprinkle the crumble over the fruit and bake! It’s simple, easy, classic and really hits the spot. 

You can even prep it ahead of time up until that point, then stick it in the fridge until you’re ready to bake. 

Because the secret is to serve it WARM. Of course! I mean, just look at those melty vanilla rivers that swirl through the fruit. It’s the most important part.

That being said, I’ve totally grabbed a few spoonfuls straight from the fridge and enjoyed it. I mean… oatmeal means breakfast right?

Looks like it to me!

Blackberry Peach Crisp

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Blackberry Peach Crisp

We adore this blackberry peach crisp! It's juicy and syrupy and warm, topped with a crunchy oatmeal cookie crumble and vanilla ice cream. So easy and simple yet classically delicious. Summertime!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 to 8

Author How Sweet Eats

Ingredients

• 4 peaches, peeled and chopped
• 3 cups blackberries
• ¼ cup brown sugar
• 1 tablespoon flour
• ½ teaspoon kosher salt
• ½ lemon, juiced
• 4 tablespoons unsalted butter cut into tiny pieces
• vanilla ice cream, for serving
• fresh mint, for serving

oatmeal cookie crumble

• 1½ cups old-fashioned oats
• ¾ cups loosely packed brown sugar
• ¼ cup all-purpose flour
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 8 tablespoons unsalted butter softened

Instructions

• Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with nonstick spray.
• Mix the peaches and berries in the baking dish. Toss with the sugar, flour, salt and lemon juice. Toss well. Let sit while you make the topping. Sprinkle the butter pieces on top.
• Stir the oats, sugar, flour, cinnamon and salt together. Add the softened butter and use your hands to crumble it up and toss it in the mixture – I combine it for a full 5 minutes until it is really incorporated and crumbly – almost the whole mixture is like wet oat-y sand… Sprinkle it evenly over the fruit.
• Bake for 35 to 45 minutes, until the fruit is caramely and the crumble on top is golden. Let it cool slightly before serving with ice cream. Garnish with fresh mint!

The color too!

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More in summer salad adventures!

This beauty is packed with peppery arugula greens, savory halloumi cheese, sweet peaches, crisp corn, cut right off the cob and one of my favorite dressings ever. 

It has a few other ingredients to make this irresistible and crunchtastic. 

The texture is all I need. Give me a salad with crunch and I will be there!

You know that I’m always on a mission to create the next best salad of the season. I do so weekly at home when I want to make our salads more exciting. Whether we are eating them as a starter, a side, for a holiday or even just for lunch, I want to make a salad that I absolutely freak out over.

One that I can’t stop thinking about. 

One that checks all the boxes: flavor, crunch, all the texture, satiety, seasonal and more. 

I love to mix sweet and savory. Use all the summer produce. Put all that fantastic juicy fruit right in there with a buttery lettuce and cheese and nuts. 

This salad is full of so many of my favorite things!

Grilled halloumi cheese

Grilled corn 

Fresh, juicy peaches 

Arugula greens

Pickled onions

Chopped pistachios 

And my cilantro lime vinaigrette! The best ever. For real. 

Halloumi is one ingredient I always adore but don’t use enough of. It’s super easy to slice and throw right on a hot grill. I throw the corn on the cob right on the grill at the same time. It’s so simple. 

This cilantro lime dressing is one I use in so many ways. Think salads, as a marinade, for fajitas and more. It’s very flavorful and easy to make. I use my favorite kitchen appliance to make it: the nutribullet!

Throwing all the ingredients right in that mini blender makes this a BREEZE. I will make it a day or two ahead of time too and it stays great in the fridge. Just give it a quick shake or whisk before using. 

The herby citrusy dressing also makes the whole salad taste very fresh and light. It coats everything perfectly without being heavy. Ideal for summer!  (more…)

The post Grilled Halloumi, Corn and Peach Summer Salad. appeared first on How Sweet Eats.

Summer salad time!

This chopped wedge salad has all the flavors of a traditional wedge salad, all chopped up and tossed in an incredible blue cheese dressing. It’s so crunchy and crisp. 

Chopped salads are the salads that made me like salads. It’s the truth! There is just something about being about to get a bite of EVERYTHING on that one fork. It’s so satisfying. Chopped salads usually have a ton of texture and this is no different. 

At the same time, it’s super simple. Iceberg, tomatoes, bacon, blue cheese. That’s really it! Sure, we have a dressing and some fresh herbs, but those are the big ingredients. The main ones.

Now, I know that the classic wedge salad had creamy blue cheese dressing. 

BUT. I don’t love creamy dressing to begin with. And in the summer, it just seems way too… heavy and hot. 

It’s no secret that I need some tangy, briney vinegar in my life. It’s my absolute favorite flavor combo and homemade salad dressings are my life.

So! I made my blue cheese vinaigrette for this instead. It is PERFECT. Oh my word.

Truly truly perfect. 

First of all, the dressing has blue cheese crumbles IN it, so as it gets shaked and mixed up, it does take on a slightly creamy texture. Almost like emulsified. Second, it has fresh herbs, which are so nice and refreshing in the summer.

The vinaigrette keeps the salad feeling a little lighter. It also keeps the bacon crisp and the iceberg crisp as well! It’s not drenched in a creamy dressing which gives it a little bit of staying power. Plus – the flavor. Ohhhh the flavor. 

I am a nut and could probably drink this dressing. At least take a spoonful of it!  (more…)

The post Chopped Wedge Salad with Blue Cheese Vinaigrette. appeared first on How Sweet Eats.

Summer sandwich season!

These grilled BBQ chicken sandwiches are incredible and the perfect weeknight meal. Top with guacamole and everyone will be thrilled!

Tastes like heaven, looks impressive and is easy enough to assemble for a big summer BBQ.

Extra guac for me please!

We bought a new grill so I’ve been grilling all the things. I usually grill all the things but this is different: we’ve been without a grill for a few months so I was extra excited. When I say that I use the grill daily for dinner in the summer, it’s not an exaggeration! I can’t live without it. 

I’ve been making chicken thighs often – Eddie adores them and they are our favorite to make for easy lunches, dinners or meal prep. This method is so easy but it’s also very flavorful. It seems too flavorful for what it is! 

Chicken thighs + seasonings + BBQ sauce + sharp cheddar

That’s how it’s done and it tastes like heaven. Put it on a sandwich or even slice it for a salad. Delish!

And of course I have to make it a bit extra by adding a quick guacamole. It should be our summer spread of choice. 

This is what’s stacked on our bun!

Grilled BBQ chicken thighs with melty cheddar

A heavy handed scoop of guacamole 

My favorite pickled onions

Some crisp refreshing romaine lettuce

Also can we talk about how I accidentally wrote ICONS instead of onions? I mean… they basically are pickled icons. Let’s be real. 

Oh and a super buttery brioche bun! (more…)

The post Grilled BBQ Chicken Guacamole Sandwiches. appeared first on How Sweet Eats.

Side dish of the summer!

If you love an easy side dish that’s almost potato salad, but not traditional potato salad, I hear you! This lemony, herby potato salad has a delish vinaigrette, tender potatoes, shaved parmesan, fresh chives and garlic. It tastes amazing and is a great weeknight side dish. 

This is an easy recipe today that you can throw together as a side dish for any of your summer meals. It’s simple and looks a little boring but is really packed with flavor. 

I’m pretty sure I started this blog based on one belief: I didn’t want mayo in my potato salad. I shared a few different potato salads in those early years that I’m way too horrified to link today, but none of them had a creamy dressing of any sort. 

And now, I’ve definitely come a long way. I like potato salad made with my OWN version of a creamy dressing. But that’s it. I would never eat one from a grocery story or even a restaurant, unless everyone around me was talking about how outstanding it is. 

Potato salad just doesn’t do it for me, and that’s wild because growing up, potatoes were my favorite food!

At least that’s what I always said. Because I adored them in any version. Scalloped, twice baked, salad, smashed, mashed, grilled and fried. 

Who doesn’t?! 

Anyway – this is a little similar to my piccata potato salad. Guess what? Back when I shared that recipe, I had finished all the photography for Easy Everyday and was dying to share my piccata vinaigrette with you. I tried to be a little unassuming since it has a big recipe in the book – and threw it in with the potato salad! 

P.S. it’s fabulous if you love capers. 

So how do they differ? This potato salad today has a bit of dijon in the dressing. The dressing is more emulsified than the piccata vinaigrette, make it *feel* a little creamier. It’s less briney with no red wine vinegar, onions and capers. It’s also the dressing I use for my roasted asparagus, it works double duty! I love sharing a recipe that can be made for two different dishes. 

It is a simple lovely potato salad that works when served warm or chilled. It has a ton of flavor, while still being very neutral – you can serve it with almost anything. Lots of lemon, chives and parmesan go with just about anything, right?! 

Can’t you just taste it?

Lemony Chive Potato Salad with Parmesan

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Lemony Chive Potato Salad with Parmesan

This lemon chive potato salad is a flavorful, simple side dish that can go with just about any weeknight meal. It's easy and quick to make, packed with chives and parmesan and is great served warm or chilled.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author How Sweet Eats

Ingredients

• 2 pounds petit yukon gold potatoes
• kosher salt and pepper
• ½ cup shaved parmesan cheese, plus more if desired
• 2 tablespoons chopped fresh chives

lemon chive vinaigrette

• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon honey
• 2 garlic cloves, finely minced or pressed
• 2 tablespoons chopped chives
• kosher salt and pepper
• ½ cup extra virgin olive oil

Instructions

• Place the potatoes in a large pot and cover with cold water. Bring to a boil and boil for 10 to 12 minutes, or until the potatoes are fork tender.
• While the potatoes boil, make the lemon dressing.
• Drain the potatoes when tender and let cool. Gently slice them in half. Drizzle with some of the lemon vinaigrette.
• Add in the chives, shaved parmesan and a sprinkle of salt and pepper if you wish.
• Toss a few more times to make sure everything is combined. Taste and season one more time if needed. Serve!

lemon chive vinaigrette

• Whisk together the lemon juice, vinegar, honey, dijon, garlic, herbs and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days and you can make it ahead of time!

That parm though!

The post Lemony Chive Potato Salad with Parmesan. appeared first on How Sweet Eats.

Summer dishes abound! 

This tortellini salad is filled with roasted red peppers, feta cheese, arugula, tortellini and diced shallots. It’s drizzled with my zesty italian dressing which has a zingy bite – it is super flavorful and so satisfying. It’s one of those dishes that you will find yourself craving over and over again!

And… I bet a bunch of your friends and fam will request it too.

My kitchen ingredients thrive during this season. Fresh, vibrant produce along with all the herbs, a bit of cheese – I’m in heaven. This is the season where I love to make different dishes to share with family and friends, meals for last minute gatherings, summer hang outs, happy hour treats and more. 

Summer meals and snacks are just the best. And here’s the thing: I would totally even consider this tortellini salad a snack. An actual SNACK. I can’t tell you how many times I grab a bowl of it from the fridge… for a snack. 

Yep. 

The thing is, I make a lot of tortellini salads that we enjoy. This copycat one from the nordstrom e-bar is incredible. My summer chicken tortellini salad is great too. And the lunchtime chickpea version is a staple for my own meals. 

But this one takes the cake. Or the pasta. Or the salads! 

It’s truly the best cheese tortellini salad I have ever tasted. Eddie kept calling it an antipasto tortellini salad, and it does have a similar flavor profile. 

It is just delicious!

Here’s what we’re working with:

Cheese tortellini, of course. Whatever variety you love works. 

Salami, diced up. You could also use a spicy one! I’m a baby. 

Baby arugula greens. They are peppery and perfect. 

Shallots, diced into tiny chunks! 

Roasted red peppers – quite possibly my favorite pantry ingredient. 

Feta cheese. The crumbled kind is perfect here. So tangy and creamy.  (more…)

The post The Tortellini Salad I’m Making All Summer Long. appeared first on How Sweet Eats.

Nothing better than a berry flag cake in the summer!

This white sheet cake is studded with festive sprinkles, topped with fresh whipped cream and all the cutesy flag berries. It tastes amazing and is fun to serve. I’ve made a cupcake version before and they are always a hit!

Ohhh how we live for a festive sheet cake over here.

I have a triple berry sheet cake with cream cheese frosting and it’s DIVINE. It’s the inspiration base for this recipe. In fact, I took red white and blue sprinkles and just added them to the batter! 

That is it.

And then made the classic berry flag. Who made the first flag cake? Ina? Martha? I don’t even know but I thank them for it. It’s basically my favorite cake to make in the summer! It’s fun, festive, delicious and the kids flip over it.

Seriously, they could eat an entire grocery store worth of berries in a week. 

This is a fun funfetti cake! My kids love adding the sprinkles. Get a bunch of red white and blue sprinkles – just get the jumbo jar! You can use them for brownies or cookies or ice cream sundaes and stuff all summer long. Because you need about ½ cup of sprinkles and those little tubes at the store won’t cut it. 

I like to use both vanilla and almond extract. The almond gives it that slight sugar cookie flavor and it’s wonderful. It’s not full blown “wedding cake” flavored – but it has a hint of something else that makes it taste special. 

Now the frosting… you know I’m a cream cheese frosting freak. And I LOVE using it on my sheet cakes. But if you want something lighter, I suggest whipped cream. I used fresh whipped cream on this cake because it goes so well with berries.

It’s classic and light and just makes the cake. 

While it doesn’t have the same texture, this cake kind of reminds me of angel food cake when you top it with the whipped cream. It’s that light and airy and so lovely to eat on a hot summer day.  (more…)

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It’s picnic food season!

This is where I try to convince you that a hot dog is a recipe! We’re making pickle slaw to use on hot dogs (or burgers!) and it’s so crunchy, briney and delicious. 

I’ve done this before, (not) shockingly. Hot cheeto hot dogs! Puff pastry wrapped hot dogs! An entire hot dog bar!

Okay, so this isn’t actually about the hot dog. But I always love one really good hot dog in the summer. It just TASTES like summer, you know? Toasty brioche bun, maybe a mix of ketchup and mustard and even a drizzle of relish.

That’s really what this is: relish slaw. But that doesn’t sound as cute as pickle slaw. It actually sounds awful, so pickle slaw is what we’re going with. 

Plus, relish IS pickles… so there’s that. 

That’s what we’re talking about here. The pickle slaw!!! 

Even though I’ve loved pickles my entire life, it took me a really long time to realize that relish is a version of pickles. So I missed out on relish for many many years! But now I’m so fully invested that I love both sweet and dill relish. 

I also LIVE for a good, crisp refreshing slaw. I crave it on tacos, sandwiches, as a salad and more. I’ve made a few versions for hot dogs before and I’ve even made pickle slaw a few times.

This one is classic and simple enough for hot dogs that any pickle or relish lover will LOVE it. The slaw is a tangy, vinegar based one – I love that more than creamy slaws – and it works with pretty much any condiment that you love.

Also works with cheese! If you’re into that sort of thing for your hot dog. Or burger. Or sandwich. (more…)

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