BellyFull

This Strawberry Banana Orange Julius is cold, creamy, frothy, and exactly what I want in my glass once summer hits. It’s blended with two different milks, vanilla, strawberry juice concentrate, banana, and ice for a sweet strawberry-banana drink that tastes like a retro mall smoothie, but without any egg whites, powder mix, or trip to Dairy Queen.

In a small bowl, combine all the ingredients for the dipping sauce until incorporated and smooth. Cover and transfer to the fridge until ready to use. Heat a deep fryer or a few inches of oil in a high-sided pan to 350°F. Prepare a dredging station: 1st bowl the flour and seasonings. 2nd bowl, whisk together the eggs and milk. Dip the onions into the egg mixture, ensuring they are fully coated. Let excess liquid drip off, then transfer them to the seasoned flour and toss to coat. Shake off any excess.

Wash and dry your green beans, then trim off the ends. Warm a large cast-iron skillet, wok, or sauté pan over high heat for 2 minutes until hot but not smoking. Add in the sesame oil and once it’s shimmering, add the green beans. Spread them to a single layer as best you can, reduce heat to medium-high and cook 2-3 minutes until lightly charred. Transfer to a plate. To the same skillet warm the avocado oil, then stir in the ginger, salt, white pepper, and red pepper flakes.

This creamy poppy seed dressing is sweet, tangy, and incredibly easy to make with a handful of simple pantry ingredients. It comes together in just a few minutes and has a smooth, velvety texture with little bursts of crunch from the poppy seeds. I love drizzling it over spinach salads, fruit salads, and strawberry salads, especially during the spring and summer months when fresh produce is at its peak.

This Million Dollar Chicken Salad is creamy, crunchy, savory, and packed with all sorts of goodies, coated in a tangy mayo-Greek yogurt dressing. It’s a quick no-cook lunch made with any chicken you already have, including rotisserie or meal-prepped chicken breast. I like to scoop it onto crackers, stuff it into croissants, or eat it straight from the bowl! Pin this now to find it later This post may contain affiliate links.

In a large bowl, combine the brown sugar, soy sauce, and pineapple juice together until all the sugar is dissolved. Mix in the garlic, ginger, crushed red pepper flakes, and onion. Add the chicken to the marinade and toss gently to coat. Cover and transfer to the fridge to marinate for at least 4 hours (or overnight.) Prepare grill for medium-high heat and brush the grill grates with oil or generously coat with non-stick cooking spray. Discard marinade.

Dissolve each 6 oz. box of jello with 2 cups boiling water per flavor, then carefully pour into its own individual container coated with nonstick spray, using (ideally no more than 1-inch deep.) Chill until solid, about 3 hours or overnight. Once completely solid, cut each of the different flavors into small square cubes. Coat a 9×13 glass dish with nonstick spray and add in the cubes.

Some recipes earn their spot at the potluck table forever, and Strawberry Pretzel Salad is definitely one of them. I think of it as the dessert version of the perfect sweet-and-salty snack, with a buttery pretzel crust, a fluffy cheesecake type layer in the middle, and strawberry jello with fresh berries on top.

Set a large pot of salted water to boil. Cook pasta until al dente, according to package instructions. In the meantime, in a large pan, heat butter over medium heat; add bacon and saute for 5 minutes until almost crispy. Add shallots, stir occasionally until they begin to soften, 1-2 minutes. Add peas and half-and-half. Season with salt and pepper. Simmer gently until slightly thickened, about 2 minutes. Drain pasta, reserving ½ cup of the water.

Preheat oven to 350°F. Coat a 9×13 baking pan with nonstick spray. Empty the boxed cake mix into a large mixing bowl. Pour the can of soda into the mix and whisk until it is completely smooth and lump-free (batter will get foamy). Pour all the batter into the prepared pan and spread to an even layer.