Strawberry Lemonade makes a pitcher-full so it’s fun to do for parties, barbecues and picnics. Depending on the time of year, I have used both fresh strawberries and frozen with excellent results. If I’m making this for kids, I blend it until it’s completely smooth. Children are notorious for being picky about suspicious chunks in their drinks. Adults usually enjoy a bit of texture. The mint is just a garnish so I wouldn’t use that unless I already had some.
Steamed Edamame isn’t something we have used a recipe for in several years, but I can see how if it isn’t already part of your repertoire, starting with some specific directions, with pictures, could be helpful. Not everyone knows what it is, what it looks like, or what to do with it. If you are one of those people, I definitely recommend that you give it a try. Edamame is one of few vegetables that isn’t mushy out of the freezer, and served with a nice flaked sea salt, it’s downright addictive. We always have some on hand for quick sides for grilled meats, such as Seoul-ful Chicken.
Potato-Sour Cream Biscuits are tender, light little dinner biscuits. Being savory, they make a nice addition to soup. These were a regular part of our menu until we started limiting cow’s milk dairy. These are another that I don’t know if they keep well because we’ve never had any leftover; they are delicious. We’ve never regularly kept buttermilk in the house, but we used to keep powdered buttermilk on hand for recipes like this one.
Banana Walnut Oatmeal is my go-to “home alone for breakfast on a weekend” recipe. My husband tolerates oatmeal if it appears suddenly, but he doesn’t seek it out; he’d rather have muffins. The kids won’t touch it. I have always liked it, even plain, but this simple recipe takes it up another notch from just warm and comforting to downright tasty. The addition of the maple syrup and the banana give it a balanced sweetness without adding any extra processed sugar. I make this recipe pretty much as written, although I don’t measure the nuts; I just use a small-ish handful, give them a chop and mix them in to the whole batch. If, like me, you are cooking this for just yourself, the second serving that this makes will reheat well the next day.
Magic Shell came as a revelation. It is an ice cream sauce from the depths of my childhood, only this is a bona fide recipe. Other than the ice cream you put it on, it has exactly two ingredients, both of which are things that already exist in my pantry as a matter of course. Coconut oil is also in another of my favorite recipes, Chewy Chocolate Chip Cookies . And who doesn’t have chocolate? The recipe says to use the microwave, which I’m sure works fine, but we always use the stovetop. I hate repeatedly opening and closing the microwave door.
Maple Glazed City Ham is hands down our favorite ham recipe, and really, our only go-to for the couple of times a year that roasted ham is on the menu. It’s sweet and savory and just as important, super simple and easy. If you aren’t a mustard fan, don’t let the 2 tablespoons of whole grain mustard scare you. My husband hates mustard and he still loves this ham. The mustard mixes well with the other ingredients in the recipe. As far as ham recipes go, we’ve stopped looking.
Sunny’s Double-Decker Blackened Honey Chicken is supposed to be cooked on a grill underneath a pan of Accordion Sweet Potatoes. The sweet potato recipe is dairy-heavy and I really prefer my sweet potatoes unadulterated anyway, so all I really wanted was the chicken. To account for the weight difference between an empty cast iron skillet and one full of sweet potatoes, I added a second, slightly smaller, cast iron skillet on top. The chicken turned out surprisingly juicy and flavorful. We tried this recipe for the first time last summer, and by the end of the summer we had already repeated it several times. We have never drizzled it with honey at the end. We just forgot the first time, and after that, decided it really didn’t need it. I bet it’s good, though.