Month: June 2025

Posted in Book Reviews

101 Things To Do With Ramen Noodles

Posted on by Reluctant Retiree

If you’ve been keeping up with my posts, then you know that I was recently widowed. Of all the things I needed to do in the months before my husband’s death, the one problem I never addressed was what do I cook now? I love to cook, but trying to downsize recipes gets tiring after awhile. Eating out gets expensive, making hamburgers or hot dogs gets old real quick. Eating salads and fried rice gets old even quicker. Then a bachelor friend of ours gave me a tip: get ramen noodles!

Expand your ramen repertoire with these inventive recipes in the bestselling cookbook series!
Ramen is fast, easy, and filling, but what can be done to spruce it up and give it a whole new life? In this collection, featured on the Today show and the Food Network, there are 101 answers to that question, with recipes for: 
* Creamy Chicken Noodle Soup
* Summer Garden Soup 
* Zucchini Salad
* Creamy Beef and Broccoli Noodles 
* Ramen Burgers
* Chicken Alfredo
* Pork Chop Ramen
* Tuna Noodle Casserole
* Garlic Noodle Sauté
* Beer Noodles (the ultimate college crowd pleaser!)
* Chinese Veggie Noodles
* Corny Cheese Noodles, and many more

Posted in #Recipes

64 Best Fourth of July Appetizers You Have to Make This Year

Posted on by Reluctant Retiree

Get ready to snack all holiday long with these Fourth of July appetizers. From refreshing fruit salads to succulent chicken wings, these apps will make this Independence Day the most delicious yet.

Appetizers are often overlooked, but they’re the food that guests snack on most throughout the party. If you’re throwing an Independence Day party this year, set out a few Fourth of July appetizers to hold everyone over until the meats make it off the grill. Even then, these apps are so delicious that people will definitely keep adding them to their paper plates as sides. From classic dishes like chicken wings to some more daring dishes like BLT macaroni salad, we have all the best summery apps for your backyard barbecue.

We’ve included all kinds of on-theme foods, like flag-shaped recipes, quintessentially American desserts and patriotic-themed foods. I love that these recipes are really familiar to guests and are approachable for all kinds of cooks, but they are also genuinely standout delicious among a spread of snacks and apps. There are even a few no-cook recipes if this July is particularly hot and turning on the oven is simply not an option. (In that case, I’d suggest a few no-bake desserts too.)

A lot of these summery recipes utilize what’s in season, like watermelon, berries, peppers, tomatoes, zucchini, cucumbers and much more. Remember: In-season produce always tastes best, no matter the season! Plus, many of these apps are inherently gluten-free, dairy-free, vegetarian or vegan, too, which is a relief when catering to guests of all diets. It’s nice to make everyone feel welcome at your party.

Taste of Home

Posted in #Recipes

Tortellini Pasta Salad

Posted on by Reluctant Retiree

Pasta salad is one of my quintessential summer staples. It’s filling, full of textural variety, and extremely make-ahead-friendly — all vital parts of a delicious, lazy meal when the temperature starts to climb. And while there are certainly wrong pasta shapes to use, we aren’t talking enough about the best possible shape: tortellini.

When you make tortellini pasta salad, you are guaranteed one extremely important thing: cheese in every bite. Between the fresh mozzarella and the cheese-filled pasta, you’re not getting a single forkful without cheese, and that’s a really beautiful thing. You can dress pasta salad in plenty of ways, but this might just be my favorite. Mix store-bought pesto with pepperoncini pepper brine for a dressing that is well-rounded, tangy, and full of flavor without any of the fuss.

Why You’ll Love It

  • Every bite is cheesy! Between the tortellini filling, the pesto dressing, and fresh mozzarella, this salad is a cheese-lover’s paradise.
  • 2-ingredient dressing for the win. All you have to do is stir together your favorite store-bought pesto with pepperoncini pepper brine for a balanced, tangy sauce full of flavor.
Pasta salad with tortellini, cherry tomatoes, olives, mozzarella balls, and herbs in a serving dish.
Credit: Photo: Erik Bernstein: Food Styling: Rachel Perlmutter

Key Ingredients in Tortellini Pasta Salad

  • Cheese tortellini: Cook fresh or frozen tortellini pasta until al dente before adding to the sauce.
  • Basil pesto: You can make your own pesto from scratch, but I like to keep things simple with my favorite jar from the store.
  • Pepperoncini peppers: Add chopped jarred peppers to the salad and use the brine to thin out the pesto sauce and add bright, tangy flavor.
  • Fresh mozzarella cheese: Use pearl-sized mozzarella for ease, or cut larger varieties into bite-size pieces.
  • Salami: Grab any variety or size sliced salami you like, and cut it into bite-size strips.

The Kitchn

Posted in #Recipes

35 Southern Breakfast Recipes That’ll Fill You Up

Posted on by Reluctant Retiree

Start your day with southern breakfast recipes like flaky biscuits, hearty breakfast casseroles and creamy grits. These comforting dishes are hearty enough to feed the whole family.

Imagine the scent of freshly baked biscuits, the sound of grits bubbling away on the stovetop and the crackle of a casserole crisping in the oven. If that doesn’t bring to mind a down-home breakfast with southern comfort foods, I don’t know what will. These southern breakfast recipes set the table for a hearty, satisfying start to your day.

This collection brings together recipes that honor traditional southern breakfasts and will fit seamlessly into your weekly meal planner. You’ll find everything from sausage and cheese casseroles to classics like skillet cornbread and fresh takes like apple-stuffed French toast. Many of these southern breakfast recipes can be prepped the night before, so all you have to do is pop them in the oven and wait for the house to smell incredible.

For an authentic experience, stock your pantry with southern staples like stone-ground grits, although quick-cooking grits work in a pinch. Finish the meal with refreshing brunch beverages like sweet tea or citrus spritzers for a relaxed Sunday brunch.

Taste of Home

Posted in #Recipes

Honey Gold Sauce

Posted on by Reluctant Retiree

If you’ve ever been to Memphis and ordered wings, chances are you’ve come across honey gold sauce. This sauce is a local staple — especially at wing joints, where it’s tossed with crispy fried chicken wings or used as a dip on the side. It’s tangy, sweet, and a little spicy, and has that perfect sticky texture that clings to everything in the best way.

Honey gold is sometimes confused with Carolina gold, but there are a couple of differences. Carolina gold is a mustard-based barbecue sauce from South Carolina, made with vinegar and mustard, and traditionally served with pulled pork. Honey gold is also within honey mustard territory, but it’s thicker, sweeter, and spicier, and more of a wing sauce (although it can definitely pull double duty!).

Drizzle it over grilled chicken, brush it on racks of ribs, or spread it on ham and cheese sliders. However you serve the sauce, it’ll have people coming back for more.

Why You’ll Love It

  • Packed with flavor. It’s a sweet and tangy honey mustard with a spicy kick from hot sauce.
  • Incredibly versatile. Use it as a sauce for wings and barbecue, a dip for chicken tenders and onion rings, or as a spread for sandwiches and burgers.
bowl of honey gold sauce with some dripping off of a spoon
Credit: Photo: Alex Lepe; Food Styling: Brett Regot

Key Ingredients in Honey Gold Sauce

  • Yellow mustard: Gives the sauce its classic tang and golden color.
  • Honey: Adds sweetness that pairs perfectly with mustard.
  • Brown sugar and molasses: Brings a deeper sweetness with just a hint of smokiness.
  • Apple cider vinegar: This sharp, fruity vinegar adds some acidity.
  • Hot sauce: I like Frank’s RedHot or Crystal for their spicy, tangy kick, but feel free to use your favorite type of hot sauce.
  • Spices: Paprika, onion powder, and garlic powder round out the savory flavors.

The Kitchn

Posted in #Recipes

Pickle-Brined Chicken

Posted on by Reluctant Retiree

I am a firm believer in the pickle theory, which is the idea that a relationship can only be harmonious when there is one person who loves pickles and another who doesn’t. I must admit that I’m not the biggest fan of pickles, but my husband will happily take them off my plate. And I kid you not, my five-year-old loves pickles so much, he claims that pickle juice is his favorite beverage (we let him drink some pickle juice once). Sometimes he even requests that we refer to him as “Pickle.”

So when I learned about pickle-brined chicken, I knew my family would love it. Plus, it gave me something to do with all those jars of leftover pickle juice that have been accumulating in our fridge. I’m also happy to report that for those who don’t love pickles, brining your meat in pickle juice does make it taste overwhelmingly like pickles (though the longer you brine the chicken, the more pronounced the flavor will be). Instead, while it does lend a subtle pickle flavor to the chicken, the pickle brine mostly keeps the cooked chicken tender and juicy—and what’s not to love about that?

Ingredients for Pickle-Brined Chicken

  • Chicken breasts: This recipe calls for 6-ounce boneless, skinless chicken breasts. Boneless chicken is perfect for quick-cooking on the stovetop.
  • Pickle brine: This is the perfect recipe for using up that leftover pickle brine you always feel guilty about throwing away (or is that just me?). If you bought the jumbo jar of pickles and still have leftovers after making this stovetop chicken recipe, there are several other ways to use leftover pickle brine, and other pickle recipes for the leftover crunchy cucumbers.
  • Seasoned flour: Flour seasoned with garlic powder, onion powder, paprika, salt, pepper and cayenne pepper makes a flavor-packed coating for the chicken. The coating adds flavor and texture to the chicken and also helps to seal in moisture as it cooks.
  • Olive oil: This flavorful cooking oil prevents the chicken from sticking to the pan as it cooks. Save the extra-virgin olive oil for dipping and dressings; regular olive oil is your best bet for cooking.
  • Butter: The butter adds rich flavor to the chicken, and when you combine it with olive oil, there’s less of a chance it will burn as the chicken cooks.

Taste of Home

Posted in Book Reviews

A Taste of Cowboy: Ranch Recipes and Tales from the Trail

Posted on by Reluctant Retiree

From a Food Network “favorite” chuckwagon cook turned celebrity a “collection of delicious, easy recipes and stories” (Ted Allen, host, Food Network’s Chopped).

Whether he’s beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. This gifted cook, TV contestant, and storyteller takes us into his frontier lifestyle with simple food anyone can do.

A cowboy’s day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there’s 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his prized recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone’s shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.

With stunning photos of the American West and Kent’s lively tales and poetry, A Taste of Cowboy is a must-have for everyone who loves good, honest food and wants a glimpse of a vanishing way of life.

“[Rollins] serves up the beans with a side of profundity and wit.” —Amy Thielen, author, The New Heartland Table 

“You will want to make and eat every single one of these mouthwatering recipes.” —Amanda Freitag, chef and judge Chopped 

“Takes me right back to my Southern roots. . . . This is the good life, and with my fast-paced world, I want to be there.” —Cat Cora, cohost Iron Chef America

Amazon

Posted in Kitchen Tips

8 Easy Tips For Perfect Frozen Cocktails Every Time, According To Experts

Posted on by Reluctant Retiree

Summer is frozen drink season (sorry, we don’t make the rules). Even though we tapped the Naked & Famous as our 2025 drink of the summer, we still save plenty of room for a frozen cocktail—especially at peak temperatures.

There’s already a lot of science and technique that goes into making a cocktail. Adding in the frozen element requires even more precision. If you get the ratios wrong, reach for the wrong ingredients, or mess up your blender settings, you can end up with a drink that’s watery or lumpy.

To avoid a frozen drink flop, there are a few tips to keep in mind. Bartenders Camille and Cody Goldstein of Muddling Memories share all of the dos and don’ts you should remember when blending a frozen cocktail. If you keep these tricks in mind, you can sip on refreshing drinks all summer long.

delish!

Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda
Posted in #Recipes

Strawberry Cheesecake Bars

Posted on by Reluctant Retiree

There’s no better way to end a meal than with a sweet treat, and dessert bars are my go-to. These squares are easy to make and ideal for sharing, as everyone gets the same serving size. Lemon bars, brownies, and blondies are classics for a reason, but sometimes I’m looking for something that’s more fruit-forward. For those who love the richness and tangy flavor of strawberry cheesecake, here’s how to turn that dessert into an easy, make-ahead bar. 

In this recipe for strawberry cheesecake bars, you’ll start by making a sweet and sturdy graham cracker crust that doubles as the crumble topping. Next comes a rich and creamy cheesecake layer that’s shockingly simple with our foolproof food processor method. Spooned into the cheesecake layer are strawberries cooked just enough so the juices start coming out but there’s still fresh strawberry flavor. Everything bakes together into a pretty bar that you can eat out of hand.

Why You’ll Love It

  • It’s bursting with fresh strawberry flavor. Strawberries and cheesecake are a classic flavor combination, and these bars are the best way to showcase fresh, in-season strawberries. 
  • They’re an ideal make-ahead dessert. These strawberry cheesecake bars need time to chill in the refrigerator before serving. Make them ahead and they’ll be ready when you are.
Credit: Photo: Alex Lepe; Food Styling: Janette Zepeda

Key Ingredients in Strawberry Cheesecake Bars

  • Strawberries: Cook fresh strawberries for a few minutes to drive off some of their moisture and concentrate the fruit flavor. Avoid frozen strawberries, which have a muted flavor and water-logged consistency, in this recipe. 
  • Cream cheese: There’s no need to wait for the cream cheese to come to room temperature before making the filling. Just make sure to scrape down the sides of the food processor to make sure the cream cheese becomes evenly light and fluffy.
  • Graham crackers: Use graham crackers as the base for the crumb crust and topping.
  • All-purpose flour: Just 1/4 cup of all-purpose flour adds stability to the crust and gives the topping a crumble-like texture.
  • Butter: Melted unsalted butter binds the graham cracker crumbs together and gives the crust and topping a rich, buttery flavor.

The Kitchn

Posted in #Recipes

100 Incredible Summer Desserts Perfect For Every Warm Weather Occasion

Posted on by Reluctant Retiree

With fruits like peaches, blueberries, watermelons, and more all ripe for the picking, we’re bee-lining to the U-Pick farms for the sake of fruity homemade cobbler, pie, and cake recipes. The perfect end to any meal is an over-the-top, delicious dessert, especially in summer when all the best fruits are in season and campfires are s’mores-ready. Join in on the summer fun by taking inspiration from these 100 warm-weather desserts!

Okay, okay, it’s true—when the weather gets hot, sometimes the last thing we want to see is our ovens. That’s why we’ve rounded up some of our favorite no-bake desserts, Popsicles, and even grill-able desserts for when you and your oven aren’t on speaking terms. Our favorite treats that won’t make you break a sweat? You can’t go wrong with our blueberry cheesecake icebox cake, our no-bake strawberry lemon swirl tart, our drumstick pie, or our limoncello tiramisu.

These desserts aren’t just for the dinner table, either. We have plenty of treats perfect for the nights when the outdoors is your kitchen. Whether you’re camping and cooking over a fire on the side of a mountain, or simply on a grill-only diet, your sweet tooth will be taken care of. Our campfire cobbler, our grilled peaches, our grilled pineapple sundaes, and duh, s’mores (including ones made out of a bacon weave) are the BEST.

Need more summer cooking ideas? Check out our top strawberry desserts, our favorite grilled fruit recipes, and our best s’mores desserts too.

delish!