Chicken Salad with Grapes
This creamy chicken salad with grapes is a fresh take on a classic—blending tender chicken, juicy grapes, and crunchy celery in a light, tangy dressing. Perfect for sandwiches, lettuce wraps, or served over greens!
Recipe Category: Main Dish
Golden Yogurt Parmesan Chicken
This yogurt-parmesan baked chicken is tangy, juicy, and full of comfort. Greek yogurt locks in moisture while Parmesan adds a savory golden crust — easy, nostalgic, and weeknight-friendly.
Pesto Shrimp Skewers
Juicy jumbo shrimp marinated in fragrant pesto sauce, skewered with fresh veggies, and grilled to perfection. These Pesto Shrimp Skewers are a vibrant, easy-to-make dish for any occasion.
PrintPesto Shrimp Skewers
Bright, bold, and bursting with flavor, Pesto Shrimp Skewers are the ultimate grilled seafood dish. Jumbo shrimp are marinated in a fresh, garlicky pesto sauce, then skewered with colorful vegetables like bell peppers, zucchini, and cherry tomatoes for a perfect balance of taste and texture. Grilled to juicy perfection, these skewers are an easy yet impressive dish to serve at your next BBQ, dinner party, or weeknight meal. Whether served with a side of rice, salad, or your favorite grilled vegetables, this recipe brings the fresh, herby goodness of pesto to life in every bite.
- Prep Time: 15
- Cook Time: 6-8 minutes
- Total Time: 25
- Yield: 4 skewers 1x
- Category: Seafood
- Method: Grill
- Cuisine: American, Italian
Ingredients
Scale
1 lb. jumbo shrimp (16-20 count), peeled and deveined, tails on or off. click for how to clean raw shrimp
1/2 cup fresh pesto sauce (store-bought or homemade) click for my fresh Basil Pesto Sauce
1 zucchini, sliced into half-moons
1 red bell pepper, cut into 1-inch squares
1/2 red onion, cut into chunks
1/2 cup cherry tomatoes
Salt and pepper, to taste
Olive oil, for brushing
Optional: balsamic glaze or reduction for drizzling
Instructions
-
Marinate the shrimp
In a bowl, toss shrimp with pesto sauce. Let marinate in the fridge for 20–30 minutes. -
Prep the veggies
Lightly season the zucchini, peppers, onion, and tomatoes with salt and pepper. Drizzle with a little olive oil. -
Assemble the skewers
Thread the shrimp and vegetables onto the skewers, alternating as you go. Use 3–4 shrimp per skewer depending on skewer length. -
Grill
Preheat grill to medium-high. Place skewers on the grill and cook for about 2–3 minutes per side, until shrimp are opaque and lightly charred, and veggies are tender. -
Finish
Remove from grill and drizzle with a light balsamic reduction just before serving, if desired.
Notes
Tips for Perfect Pesto Shrimp Skewers
- Use large shrimp (16–20 count per pound) for best texture and grill performance.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Toss shrimp in pesto just before grilling to avoid over-marinating (which can “cook” the shrimp with acidity).
- Drizzle balsamic glaze after grilling for a gourmet finish and touch of sweetness.
- Don’t overcook! Shrimp only need about 2–3 minutes per side.
- Add cherry tomatoes or zucchini slices to skewers for a colorful and balanced presentation.
- For extra flavor, serve over lemony couscous, herbed rice, or a fresh arugula salad.
❓Pesto Shrimp Skewers FAQs
Q: Can I use frozen shrimp?
A: Yes, just thaw them completely and pat dry before marinating and skewering.
Q: Can I bake them instead of grill?
A: Absolutely. Bake at 400°F for about 8–10 minutes or broil for 4–5 minutes, flipping once.
Q: Should I peel the shrimp before grilling?
A: Yes, peel and devein them for easier eating and better flavor absorption. Leave tails on for presentation, if desired.
Q: Can I use store-bought pesto?
A: Definitely! But for best flavor, homemade fresh basil pesto is ideal. Click here for my fresh Basil Pesto Sauce recipe.
Q: How long can I marinate the shrimp?
A: Keep it brief—15 to 30 minutes is enough. Longer can make the shrimp mushy.
Q: What kind of skewers should I use?
A: 8–10 inch wooden skewers (soaked) or stainless steel ones work well for grilling.
Best Pairings for Pesto Shrimp Skewers
🌿 Sides:
- Lemon Herb Couscous – light, fluffy, and citrusy to complement the pesto.
- Grilled Vegetables – zucchini, bell peppers, and asparagus match beautifully.
- Caprese Salad – tomatoes, fresh mozzarella, and basil add a cooling contrast.
- Orzo Pasta Salad – tossed with olives, cherry tomatoes, and a lemon vinaigrette.
- Garlic Bread – perfect for soaking up extra pesto and balsamic glaze.
🍷 Drinks:
- White wine – Sauvignon Blanc or Pinot Grigio work well with basil and seafood.
- Rosé – light, fruity, and refreshing on a summer evening.
- Sparkling water with lemon – simple and refreshing for non-alcoholic pairing.
🍰 Desserts:
- Lemon Sorbet – keeps the meal light and fresh.
- Fresh berries with balsamic drizzle – ties back to the glaze on the shrimp.
- Mini panna cotta or citrus cheesecake – creamy finish after a vibrant dish.
💙 Loved this recipe? Tap the 💙 at the top or leave a comment below and tell me how your skewers turned out! Don’t forget to pin it, share it
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Fat: 14
- Carbohydrates: 4
- Protein: 18
Pesto Pepper Steak
Pesto Pepper Steak is a bold, herb-infused noodle dish with tender sirloin strips, sweet peppers, onions, and a kick of garlic and red pepper flakes—finished with a fresh pesto sauce that ties it all together.
Over-the-Top Stuffed Pork Chops with Garlic Herb Butter
Juicy pork chops packed with creamy spinach, melty cheese, and topped with garlic herb butter — the ultimate comfort food with flair.
Homemade Shake and Bake Pork Chops (Crispy & Easy!)
Skip the store-bought packet and make your own flavorful, crispy Shake and Bake pork chops at home. This easy oven-baked recipe delivers a golden crust with bold seasoning and juicy, tender meat the whole family will love.
PrintHomemade Shake and Bake Pork Chops (Crispy & Easy!)
Before I ever learned how to sauté, sear, or simmer, I learned how to shake. Shake and Bake pork chops were my introduction to cooking — simple, satisfying, and just fun. Shake and Bake pork chops were one of the very first dishes I ever made as a child. I can still remember the excitement of pulling that store-bought box out of the cupboard, pouring the seasoned crumbs into a bag, and feeling like a little chef as I shook each chop until it was perfectly coated. It was simple, it was fun, and most importantly — it made me feel proud.
Now, all these years later, I’ve created my own homemade version of that childhood classic. This recipe keeps all the crispy goodness and juicy tenderness I loved back then, but with a grown-up, flavorful twist. The breadcrumb mixture is seasoned with a blend of herbs and spices that bring just the right balance of savory and aromatic notes, with a touch of garlic, paprika, and dried mustard. The result? Golden, crispy pork chops that taste nostalgic — but elevated.
Whether you’re introducing a new generation to this classic dish or simply craving a comforting dinner that’s easy and delicious, this homemade Shake and Bake recipe brings back the magic of those early kitchen memories, with flavor that stands the test of time. This recipe is a family favorite 💙 – crispy on the outside, juicy on the inside!
- Prep Time: 10
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Porl
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
4 bone-in or boneless pork chops
1 cup plain or panko breadcrumbs
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp grated Parmesan cheese (optional)
2 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and lightly grease.
- Combine in a large bowl or zip-top bag the breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, Parmesan (if using), and olive oil. Mix well until the crumbs are evenly coated.
- Pat the pork chops dry with a paper towel. One at a time, add the chops to the breadcrumb mixture and press or shake to fully coat.
- Place the coated chops on the prepared baking sheet.
- Bake for 25–30 minutes, or until the crust is golden and the internal temperature reaches 145°F (63°C).
- Rest for 5 minutes before serving.
Notes
Tips:
- For extra crunch, use panko breadcrumbs.
- Bone-in chops provide more flavor, but boneless works great too.
- Add cayenne pepper or Italian seasoning for a flavor boost.
Serving Suggestions:
- Mashed potatoes and green beans
- Roasted sweet potatoes and a side salad
- Coleslaw and mac & cheese
FAQs:
Can I use chicken instead? Yes! Use boneless chicken breasts or thighs and adjust cooking time accordingly (20-25 minutes for chicken).
Can I make it ahead of time? Yes, coat the chops and refrigerate up to 1 day in advance. Bake when ready.
Can I air-fry instead of baking? Absolutely. Air-fry at 400°F for 12-15 minutes, flipping halfway.
Pairings:
- Wine: Chardonnay or Riesling
- Beer: Lager or Pale Ale
- Sides: Creamy mashed cauliflower, steamed broccoli, corn on the cob
Love this recipe? Save it for later, share it with your friends, and don’t forget to leave a comment and rating below! 💙
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 1 pork chop
- Calories: 360
- Fat: 17
- Carbohydrates: 15
- Protein: 34
Honey Garlic Pork Tenderloin: A Sweet & Savory Delight
This Honey Garlic Pork Tenderloin is tender, juicy, and glazed in a sweet-savory sauce made with honey, garlic, soy sauce, and herbs—an easy yet elegant meal perfect for weeknights or special dinners.
Herb-Stuffed Rolled Pork Loin Roast with Peppers and Onions
A savory rolled pork loin roast stuffed with sweet bell peppers, onions, garlic, and fresh herbs. Juicy, flavorful, and perfect for a dinner party or holiday table.
Grandma’s Norwegian Meatballs – A Sunday Tradition
Tender, savory, and full of comfort—these Norwegian-style meatballs made with beef, pork, and a hint of sage were the star of Grandma’s Sunday dinner. No fancy frills, just old-fashioned love and flavor you could smell from the mailbox.
PrintGrandma’s Norwegian Meatballs – A Sunday Tradition
Over the hill and through the woods, to Grandmother’s house we went…
And when we turned at the mailbox? We could smell the meatballs.
These aren’t Swedish meatballs, by the way—let’s get that straight. 😉 ( Even Grandma’s handwritten recipe card had Norwegian underlined. )
These are Norwegian meatballs, with a rustic, savory flavor, gently seasoned with sage and made with a perfect blend of ground beef and pork. Grandma used saltine cracker crumbs to bind them—nothing fancy, just practical and perfect. They were browned in a skillet with olive oil and then baked low and slow until juicy and tender.
This was her signature. Her specialty. And now it’s ours to carry forward.
- Prep Time: 20
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
- Category: Beef
- Method: Stovetop, oven
- Cuisine: American
Ingredients
Units
Scale
2 lbs ground beef
1 lb ground pork
1/2 cup finely crushed saltine crackers
2 eggs, beaten
1 cup milk
1/2 tsp ground sage
Salt and pepper, to taste
Olive oil, for browning
Pan Gravy for Norwegian Meatballs
2-3 tablespoons of pan drippings (or butter if you don't have drippings) 2 tablespoons all-purpose flour 2 cups beef broth (low sodium is fine) 1/2 cup milk or cream (optional, for a creamier gravy) Salt and black pepper, to taste A splash of Worcestershire sauce or soy sauce (optional, for depth)Instructions
- In a large mixing bowl, combine the ground beef, ground pork, cracker crumbs, beaten eggs, milk, sage, salt, and pepper.
- Mix gently by hand until everything is just combined—don’t overwork the meat.
- Form into meatballs about the size of a golf ball.
- In a large skillet, heat a bit of olive oil over medium heat.
- Brown the meatballs on all sides in batches—don’t overcrowd the pan.
- Transfer browned meatballs to a baking dish.
- Cover loosely with foil and bake at 325°F (160°C) for about 1 hour.
Instructions for Pan Gravy for Norwegian Meatballs
- Save the Drippings:
After browning the meatballs, leave about 2–3 tablespoons of the flavorful drippings in the skillet (or use butter if you’re starting from scratch). -
Make a Roux:
Heat the drippings over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste and takes on a light golden color. -
Add Broth:
Slowly pour in the beef broth while whisking to prevent lumps. Continue whisking until smooth and slightly thickened, about 3–5 minutes. -
Add Creaminess (Optional):
Stir in the milk or cream for a richer gravy. Simmer gently another 2 minutes. -
Season to Taste:
Add salt, pepper, and a splash of Worcestershire or soy sauce for umami, if desired. -
Serve Warm:
Pour generously over meatballs, mashed potatoes, or even over buttered noodles. Don’t forget the extra on the side for dipping!
Notes
- Serve with mashed potatoes and rich brown gravy (or pan gravy from the drippings!)
- Try with buttered noodles or lefse if you want to go full-on Norwegian
- Add lingonberry or cranberry sauce on the side for a sweet contrast
Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Fat: 20
- Carbohydrates: 4
- Protein: 18
Chicken Dorito Hotdish
A creamy, cheesy, and crunchy hotdish inspired by a scribbled napkin recipe from the 1980s—this upgraded version skips the canned soup and brings full flavor with a homemade white sauce, spiced chicken, and melty cheese folded into crushed Doritos.