Sigh. I’m not ready for summer to be over. I know we technically have another 3 weeks until the official end of summer, but now that September has arrived we’re on the downward slope into fall and winter. This is always a tough time of year for me. Fall will bring a lot of fun things (Baby Girl’s 5th birthday, our trip to Disney World, our 11th wedding anniversary, Halloween, Thanksgiving in California) but it also means cold weather is right around the corner. And I’m not a fan of cold weather. Or the loss of natural light. So I’ll be enjoying the last few weeks of warm weather and daylight after 5pm while it lasts.
Once again, August was another month of remakes. I’ve been making a few new things but still having trouble finding the enthusiasm to blog. Plus, I’ve made so many great things over the life of this blog and I like rediscovering old favorites.
Ever since I discovered these crunchy baked tacos I’ve been obsessed. I love how easy they are to make. I actually served these twice in August.
I’m sure you’re all tired of seeing these refried beans on my recaps, but we love them. So easy I don’t even need to look at the recipe anymore.
And you all know how much I love tilapia francese. This month’s rendition was superb – perfectly cooked fish, flavorful sauce, a nice crispy coating. Mmmm.
I made this grilled corn, avocado and tomato salad all the time a few summers ago, but not much in recent years. It’s always a family favorite. The smoky flavor from the grilled corn is my favorite part.
We all love these homemade chicken nuggets with honey mustard dipping sauce. What’s not to love about crispy chicken and a tangy dipping sauce? I always make a ton of chicken so we have plenty leftover.
This cheesy zucchini rice is our summer go-to side dish. I can’t get enough when zucchini is in season.
I’m continually amazed by these roasted potatoes. They come out perfect every single time.
For me, summer means tomatoes and basil. That’s where caprese pasta comes in. I grow basil every summer so throwing this pasta together is super simple.
We eat this restaurant knockoff Texas Roadhouse salad at least once a week. So far we haven’t tired of it. I think it’s so funny that Baby Girl thinks that all salads include these ingredients.
Antipasti pasta salad is almost a meal in itself, but I usually serve it as a side dish. This recipe makes a ton but we rarely have much leftover. It’s addictive.
I’ve been alternating burgers and flatbread pizzas on Fridays this summer. Always a favorite, especially with a variety of toppings.
We all loved this corn casserole the first time I made it, so I made it again for one of our Sunday dinners with my parents. Between the five of us we ate almost the whole thing.
I love the base sauce in this pasta with shrimp in lemon cream sauce so I’m always looking for ways to make it without buying shrimp. I’ve done chicken before and this month I tried tilapia. I cooked the tilapia separately and served it on top of the pasta. The sauce is simple but oh so good.
I’ve been making this antipasto salad as a chopped dinner salad lately and it’s a family favorite.
I had some pork chops in the freezer and decided to remake pork chops with pineapple fried rice. The first time I made this recipe it was good, but not great. This time it was incredible. So flavorful. Beyond words, really. I wished I’d had a second stomach so I could have another serving.
I can’t believe it’s been years since I made these corn fritters. I’ve been obsessed with corn recently and these fritters are the epitome of summer. And easy, to boot.
I had a craving for creamy mac and cheese so I revisited Paula Deen’s recipe. It’s creamy and cheesy and delicious.
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