These Grilled Sesame Chicken Skewers with Ginger-Scallion Rice are giving all the takeout vibes but with backyard bbq energy ☀️🔥 Sweet, savory, sesame-packed chicken skewers paired with the dreamiest rice… this one is already on repeat at our house.
Bonus: prep everything ahead of time and dinner comes together SO EASILY on busy summer nights. Comment ‘SKEWER’ for the recipe!
/grilled-sesame-chicken-skewers-with-ginger-scallion-rice/
Video Credit: @themindfulhapa
Summer dinners = officially on autopilot ☀️
I put together a BRAND NEW GUIDE all about summer grilling… so instead of wondering what to make, you’ve got a full game plan ready to go. Think of it as your go-to lineup for easy, flavor-packed meals all week long!
Inside this one, each day you’ll get an email this week covering all things GRILLING: marinades that never miss, taco nights on the grill, perfectly cooked seafood, next-level burgers, and all the skewers your summer needs. It’s the kind of lineup you’ll keep coming back to all season 🔥
Drop “SIGN UP” and I’ll send it straight to your inbox (it’s free!) 🤍
/all-star-summer-grilling
Pulling this one straight out of the #DDGrillWeek vault 🔥 Spicy Coconut Grilled Chicken Lettuce Wraps!
An oldie but a very goodie… aka the kind of recipe that reminds you why grilling season is elite. it’s simple, packed with flavor, and perfect for those nights when you want something impressive without overthinking it.
Consider this your sign to fire up the grill this week (and keep it warm for this year’s #DDGrillWeek coming SO SOON)! 👏
Comment ‘WRAPS’ for the recipe!
/spicy-coconut-grilled-chicken-lettuce-wraps/#wprm-recipe-container-25871
Consider this your official sign to make margaritas this weekend. 🌶️🍋
My Spicy Skinny Margarita is on repeat all summer long — light, fresh, a little spicy, and just the right amount of frothy. ✨
What makes it extra good:
• Muddled jalapeño + lime for that perfect kick
• Shaken with tequila, OJ, honey + egg whites for a smooth, foamy top
• Salty rim + fresh lime (non-negotiable)
It’s giving poolside, patio hangs, and “just one more” energy!
Comment ‘MARG’ and grab the full recipe sent straight to your inbox!
/spicy-skinny-margarita/
Video Credit: @themindfulhapa 🍋🟩
what a weekend 🤠
back home with my favorite people, a little two-step, a lot of laughs, and just enough chaos to make it memorable. nothing like a western-style weekend to reset the soul.
also… this fringe moment had its own fan club all weekend 🫶 @shopwallacedg really did their thing with this one.
The only menu mom needs next Sunday 🌸
If you’re hosting (or sending this to someone who is 👀), I put together a full Mother’s Day lineup so you don’t have to overthink a thing. Just cook, pour something fun, and enjoy the time around the table!
Here’s the menu:
✨ app | smoked salmon carpaccio: light, fresh, and feels a little fancy with zero fuss
🥐 main | croque monsieur breakfast casserole: cozy, crowd-pleasing, and perfect for a brunch spread
🥗 side | bibb lettuce salad with black truffle vinaigrette + mimolette: simple but elevated in the best way
🍪 dessert | grain-free pistachio italian wedding cookies: the sweetest little bite to end the meal
🍸 cocktail | italian margarita: because mom deserves something fun in her glass
Comment ‘MOM’ for the full menu 🤍
/profile/links
Book club dinner party for *Theo of Golden* 📙
A story about an older man in the sun-soaked Southern city of Golden, who discovers portraits at a local coffee shop and gifts them to the very person in the painting — we leaned fully into every detail.
**The Menu:**
- Chalice Espresso Martinis
- Jalapeño Pimento Cheese with Crackers
- Grilled Peach, Prosciutto + Burrata Salad with @getsidedish Honey Dijon
- Grilled Blackened Chicken
- Hoppin’ Johns
- Jalapeño Cheddar Sourdough (by @sourdoughlanebyjordan )
- Brown Sugar Latte Cake (recipe from **@inbloombakery_ and it was INSANE)**
Golden table, Southern food, coffee shop cocktails and dessert to honor the book — and mini art easels at every place setting so we could all paint the person across from us at the end of the night.
Full menu with links in my stories now! 🥂
My answer to “what’s for dinner?” 🤝 handled.
I just started sending weekly emails to my list and they are packed with my greatest hits — the recipes I come back to over and over, organized so dinner actually feels easy again.
This week’s theme? ONE & DONE meals. One pan, one pot, one skillet — minimal cleanup, maximum flavor. A FEW sneak peeks at what’s inside:
chicken + rice taco skillet
gochujang ground chicken glass noodle skillet
mediterranean beef + veggie skillet
one-pan italian sausage orzo
slow cooker BBQ chicken tacos
one-pot spaghetti-o’s with mini meatballs
sheet pan ginger-orange chicken + brussels
turkey taco soup
Comment ‘SIGN UP’ and I’ll send it straight to your inbox — completely free. 🤍
Save this for later + send to a friend who’s always asking what’s for dinner 👀
/one-and-done
A quick trip to LA 🌴 supporting two really brilliant friends and soaking in some cali sun.
Big congrats to @whatsgabycookin on her SECOND @beneighborly restaurant opening. Yall. Mind blown the food was 10/10! So proud of you!
And to our fave @fencer 🤺 for the PREMIERE of the new @worldfencingleague . Consider me a new fencing obsessed girlie! That was FUN.
I’m full. Time to get home and snuggle my kids, cats and dogs.
Takeout cravings 🤝 staying in. Save this one for later. You’re going to want it 👇
Beef and Broccoli Lo Mein�Makes 4 servings | Total Time: 40 minutes
Ingredients:�8 ounces lo mein noodles (sub chow mein or ramen; use brown rice linguine for gluten-free)
For the Sauce:�4 garlic cloves, minced�1-inch piece fresh ginger, peeled and finely grated�½ teaspoon crushed red pepper flakes�⅔ cup coconut aminos�1 teaspoon fish sauce�2 tablespoons rice vinegar�2 tablespoons freshly squeezed lime juice�2 teaspoons toasted sesame oil�2 tablespoons coconut sugar
For the Beef and Broccoli:�1 pound flap or sirloin steak, thinly sliced against the grain�1 teaspoon kosher salt�½ teaspoon black pepper�2 tablespoons tapioca flour�3 tablespoons avocado oil, divided�1 head broccoli, cut into small florets (about 3 cups)�4 green onions, thinly sliced�2 tablespoons toasted sesame seeds, for serving
Instructions:�Bring a large pot of water to a boil.
Make the Sauce:�In a small bowl, whisk together the sauce ingredients. Set aside.
In a large bowl, combine the sliced steak, salt, black pepper, tapioca flour, and 1 tablespoon of the avocado oil. Toss until evenly coated.
Once the water is boiling, salt it well and cook the noodles until tender, about 3 minutes (or according to package directions). Reserve ½ cup of the pasta water, then drain and rinse under cold water.
In a large skillet, heat the remaining 2 tablespoons of avocado oil over medium-high heat. Add the steak in a single layer and cook until browned and cooked through, 2 to 3 minutes per side. Transfer to a plate.
In the same skillet, add the broccoli (and a little more oil if needed). Cook until slightly tender, 2 to 3 minutes. Add ¼ cup reserved pasta water and steam until bright green and the liquid has evaporated, about 2 minutes.
Reduce heat to medium and add the green onions, noodles, and cooked beef (plus any juices). Toss to combine. Pour in the sauce and remaining pasta water and toss continuously until the noodles are coated and the sauce thickens, about 2 minutes.
Divide among bowls and top with toasted sesame seeds.
Enjoy!
Video Credit: @themindfulhapa
Quick @sprouts run → back home with the easiest, flavor-packed wraps 🌶️
These Chili Lime Chicken Slaw Wraps are on repeat right now — juicy taco-seasoned chicken, creamy crunchy slaw, and that bold, zesty kick from our new Chili Lime Vinaigrette. High protein, super satisfying, and comes together in no time.
save this post for the recipe 👇
Chili Lime Chicken Slaw Wrap�Serves 2 (about 32g protein per wrap!!!)
Ingredients:�1 tablespoon avocado oil�4 boneless, skinless chicken tenderloins�1 tablespoon taco seasoning�2 tablespoons Greek yogurt�2 tablespoons @getsidedish Chili Lime Vinaigrette�2 cups slaw mix�Kosher salt and freshly ground black pepper�2 low-carb burrito-sized tortillas (I use Mi Rancho)�1 green onion, thinly sliced�Pickled jalapeños, to taste
Cook the Chicken:�Heat the avocado oil in a skillet over medium-high heat. Add the chicken tenderloins and season evenly with the taco seasoning. Cook until browned on both sides and cooked through, about 3 minutes per side. Transfer to a cutting board and let cool slightly, then chop into bite-sized pieces.
Make the Slaw:�In a medium bowl, whisk together the Greek yogurt and SideDish Chili Lime Vinaigrette until smooth. Add the slaw mix, season with a pinch of salt and pepper, and toss until well coated.
Assemble the Wraps:�Warm the tortillas in a dry skillet or directly over a gas flame until soft and pliable. Divide the chopped chicken between the tortillas, then top with the chili lime slaw, sliced green onions, and pickled jalapeños.
Wrap and Serve:�Fold in the sides, then roll tightly into wraps. Slice in half and serve immediately.
Optional Add-Ons:�Sliced avocado, crushed tortilla chips for crunch, or a squeeze of fresh lime over the top
