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Deviled eggs are a timeless favorite for gatherings, holidays, and simple family meals. With a creamy, seasoned filling and a sprinkle of paprika on top, they’re easy to make and always disappear quickly.

Equipment

• Saucepan or Instant Pot
• Measuring cups and spoons
• Mixing bowl
• Knife or butter knife
• Spoon
• Rubber spatula
• Piping bag or zip-top bag (optional)

Ingredients

• 6–12 eggs
• Water (for boiling)
• 1/2 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Paprika, for garnish

Instructions

Boil the eggs.

Stovetop Method: Add the eggs to a saucepan and pour in enough water until the eggs are almost covered. Bring to a boil over high heat and boil for 7 minutes. Turn off the heat, remove the lid, and place the pot in the sink. Run cold water over the eggs until they are cool enough to handle.

Instant Pot Method: Add 1 cup of water to the pot. Place the eggs inside in a single layer without stacking. Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once done, quick release the pressure. Carefully move the pot to the sink and run cool water over the eggs until they are cool enough to handle.

Drain the eggs and peel. To peel the eggs, crack the shell gently on all sides by tapping it gently on the countertop rotating it until all the shell is cracked and then roll the egg under your palm to separate the egg from the membrane. Peel using your fingers or slide a thin spoon under the shell and membrane rotating the spoon gently all the way around the egg to separate it.

Slice each egg in half lengthwise using a knife. Carefully scoop out the yolks with a spoon and place them in a bowl. Repeat until all eggs are halved and yolks are removed.

Add the mayonnaise, salt, pepper, garlic powder, and onion powder to the yolks. Mix thoroughly until smooth and creamy. Taste and adjust the seasoning as needed.

Spoon the yolk mixture back into the egg whites. For a neater look, use a piping bag or a zip-top bag with the corner cut off.

Lightly sprinkle paprika over the tops. Refrigerate for at least 1 hour or until ready to serve.

Tips for Best Results

Peel the eggs while they are still slightly warm for easier shell removal.
Chill the eggs before serving to help the filling set and improve flavor.
Adjust the mayonnaise for a creamier or firmer filling depending on preference.

Serving Ideas

Serve chilled as a classic appetizer for gatherings, picnics, or holiday meals. Pair with fresh vegetables, sandwiches, or other simple summer dishes for an easy spread. This also makes for a great protein for a simple snack meal that you can make ahead of time.

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There’s something special about homemade ice cream in the summertime—simple ingredients, no preservatives, and that rich, creamy texture you just can’t get from a carton. This easy ice cream recipe comes together quickly and is perfect for warm afternoons, family gatherings, or a quiet treat on the porch.

Equipment

• Cuisinart ice cream maker (or similar freezer-bowl style machine)
• Large mixing bowl
• Whisk
• Rubber spatula
• Freezer-safe storage container with a tight-fitting lid

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Ingredients

• 1 cup heavy whipping cream
• 2 cups 1% milk
• 1 teaspoon vanilla extract
• Small pinch of salt
• 3/4 cup sugar

Instructions

Place your ice cream maker freezer canister in the freezer the night before so it’s fully chilled. If you prefer, you can store it in the freezer so it’s always ready to use.

In a large bowl, combine the heavy whipping cream, milk, vanilla, salt, and sugar. Whisk by hand for about 2 minutes, or until the sugar has dissolved.

Remove the freezer canister from the freezer and assemble your ice cream maker.

Pour the ice cream mixture into the canister and turn the machine on. Let it churn for 25 minutes.

Once finished, remove the churn blade and carefully scoop out the ice cream using a rubber spatula to avoid scratching the canister.

Serve immediately for a soft-serve texture, or transfer to a container and freeze for a firmer consistency. Store any leftovers in the freezer right away.

Serving Ideas

Top with fresh berries, homemade whipped cream, or a drizzle of chocolate syrup. This base recipe is also perfect for creating your own flavors throughout the summer.

You can also add chocolate chips or cookie pieces or the like towards the end when it only has a minute or two left.

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This homemade ranch dressing is creamy, flavorful, and made with simple pantry ingredients. It comes together in minutes and tastes far better than store-bought. Perfect for salads, dipping vegetables, or serving alongside your favorite meals.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Jar or airtight storage container

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

Add the ingredients to a large bowl.

Whisk until smooth and fully combined. You can also use a food processor or immersion blender if preferred.

Taste the dressing and adjust the seasonings as needed.

Scrape the ranch dressing into a jar or storage container and serve immediately or refrigerate until ready to use.

Serving Ideas

Serve over fresh salads, as a dip for vegetables, or alongside chicken, potatoes, and sandwiches for a classic, versatile addition to any meal.

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This classic potato salad is creamy, simple, and perfect for summer meals, picnics, and family gatherings. Made with basic pantry ingredients and potatoes cooked int he instant pot, it’s an easy from-scratch recipe you’ll come back to again and again.

Equipment

• Instant Pot
• Cutting board
• Knife
• Measuring cups and spoons
• Colander or strainer
• Large mixing bowl
• Spoon or spatula

Ingredients

• 4–5 potatoes
• 1 cup water
• 3/4 cup mayonnaise or ranch dressing
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

Peel and dice the potatoes into bite-sized pieces. Add them to the Instant Pot along with 1 cup of water.

Seal the lid and cook on high pressure for 5 minutes.

Allow the pressure to release naturally. Once finished, carefully strain the potatoes and transfer them to a large bowl.

Let the potatoes cool to room temperature, then place them in the refrigerator for at least 1 hour until completely chilled.

When you’re ready to make the potato salad, add the mayonnaise, onion powder, garlic powder, salt, and pepper.

Stir gently until everything is well combined. Taste and adjust seasoning as needed.

Serve chilled and store any leftovers in the refrigerator.

Tips for Best Results

Cut potatoes evenly so they cook at the same rate.
Allowing the potatoes to cool completely helps the dressing stay creamy instead of melting.
Adjust the mayonnaise and seasonings to suit your taste preference.

Serving Ideas

Serve alongside grilled meats, sandwiches, or fresh summer vegetables for an easy and satisfying meal.

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There’s something deeply satisfying about making things yourself, and homemade condiments like mustard is one of the easiest places to start. With just a handful of pantry staples, you can create a rich, flavorful mustard that’s delicious and healthy. This recipe yields a bold, slightly tangy spread with a rustic, old-fashioned feel—perfect for sandwiches, dressings, and everyday kitchen use.

Ingredients

• 1 cup mustard seeds
• Water (for soaking)
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 3–4 tablespoons water (for blending)

Equipment

• Bowl or jar for soaking
• Fine mesh strainer
• Blender or small blender cup
• Spoon or spatula

Instructions

Step 1: Soak the Mustard Seeds

Place the mustard seeds in a bowl and cover them with water. Allow them to soak for 12–24 hours. This softens the seeds.

Step 2: Strain the Seeds

After soaking, pour the seeds into a fine mesh strainer and drain well.

Step 3: Blend the Mustard

Transfer the soaked seeds to a blender cup. Add the apple cider vinegar, salt, and 3–4 tablespoons of water. Blend until smooth, stopping as needed to remove the cup and shake the mustard back down toward the blades for even blending. Unless you have a small food processor or planning to make a large batch, you are going to want use a smoothie cup to make this recipe.

I don’t make a large batch because a little mustard goes a long way even if it does last for months in the fridge.

Step 4: Adjust Texture

If needed, add a little more water to reach your desired consistency. Blend again briefly until smooth and spreadable.

Tips for Best Results

• For a milder mustard, blend longer for a smoother texture
• For a more rustic, “stone ground” mustard, pulse lightly instead of fully blending
• Taste and adjust salt or vinegar to suit your preference

Storage

Transfer your homemade mustard to a clean jar with a lid. Store in the refrigerator for up to 4-6 months. The flavor will continue to develop and mellow over time.

Ways to Use Homemade Mustard

• Spread on sandwiches and wraps
• Stir into salad dressings or vinaigrettes
• Serve alongside meats and cheeses
• Add to marinades for extra depth of flavor

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Instant Pot hard boiled eggs are one of the simplest kitchen skills you can master, offering perfectly cooked eggs with very little effort. Whether you’re preparing breakfasts for the week, adding protein to quick lunches, or stocking your fridge for easy snacks, this method is reliable and fuss-free. With just a few minutes of hands-on time, you’ll have perfect hard boiled eggs every time.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: About 15 minutes
Servings: 6–12 eggs

Ingredients

• 6–12 large eggs
• 1 cup water

Instructions

1. Add 1 cup of water to the instant pot.
2. Add however many eggs you need that can fit without stacking. The time doesn’t change no matter the amount.
3. Secure the lid and set the valve to sealing.
4. Cook on High Pressure for 5 minutes.
5. Once the cooking time is complete, quick release the pressure.
6. Carefully, remove the instant pot to the sink and run cool water over the eggs until they have cooled enough to pick up.
7. Peel and enjoy or store in the refrigerator to cool for later.

Tips for Peeling Hard Boiled Eggs

The best way to peel hard boiled eggs is to do so while they are still warm and with a thin spoon. A lot of people cool their eggs on an ice bath before peeling or refrigerate them before peeling. I find it much easier to get the shell membrane off while the hard boiled eggs are still slightly warm.

While you can totally peel eggs with your fingertips, I find it easier and faster to use a spoon. You simply insert a thin spoon on one end matching the curve of the spoon to the curve of the egg. Slide the spoon all the way around the egg carefully and the shell come off smoothly.

Not all spoons are all equal however and this method doesn’t work well with thicker spoons. My go to spoons to have on hand for peeling hard boiled eggs are these super affordable spoons from Walmart.

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Homemade whipped cream is one of those simple touches that can elevate even the most basic dessert. Light, airy, it comes together in minutes and tastes far better than anything store-bought. Whether you’re topping fresh berries, pies, or a cup of coffee, this classic recipe is a staple worth keeping on hand.

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: About 2 cups

Ingredients

• 1 cup heavy whipping cream (cold)
• 1 teaspoon vanilla extract

Instructions

1. Pour the cold heavy whipping cream into a mixing bowl.
2. Using a hand mixer or stand mixer, begin beating on medium speed.
3. Add the vanilla extract.
4. Continue beating until soft peaks form for a light, airy texture, or until stiff peaks form for a thicker consistency.
5. Serve immediately.

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Cucumber sandwiches are a simple, refreshing option that feels both light and timeless. With a creamy, savory filling and crisp cucumber, they’re perfect for warm days, quick lunches, or a charming addition to a simple gathering. This easy recipe comes together in minutes using pantry staples, making it a lovely go-to when you want something fresh and satisfying without much effort.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4–6 sandwiches

Ingredients

• 1 block cream cheese, room temperature
• 2 tablespoons mayonnaise
• ½ English cucumber, shredded and squeezed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Bread of choice (Sourdough sandwich bread or sourdough focaccia is my go-to.)

Instructions

1. In a mixing bowl, combine the softened cream cheese and mayonnaise. Use a hand mixer to blend until smooth and creamy.
2. Shred the cucumber and squeeze out the excess moisture.
3. Add the shredded and well-drained cucumber, garlic powder, onion powder, salt, and pepper. Mix until fully combined.
4. Spread the mixture evenly onto slices of bread.
5. Top with another slice of bread and gently press together.
6. Slice into halves or quarters and serve.

Notes

• Be sure to squeeze excess moisture from the cucumber to prevent soggy sandwiches.
• These are best served fresh but can be chilled briefly before serving.
• For a classic touch, remove the crusts before serving.

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Loaded oven-baked nachos take classic nachos up a notch with a melty, cheesy, fully loaded topping. Crisp tortilla chips are piled high with seasoned meat, beans, fresh veggies, and plenty of gooey cheese, then baked to perfection. They’re a crowd-pleasing, easy-to-make snack or meal that’s perfect for game nights, parties, or anytime you want a little indulgence. 

Ingredients

• A bag of organic tortilla chips
• 10oz block of cheddar cheese
• 1c of homemade rotisserie chicken, or leftover taco meat
• Onion powder
• Garlic powder
• Salt
• Cumin
• Jalapeno slices
• A can of black beans, drained

How to make Loaded Oven Baked Nachos

Preheat the oven to 350. Preheat the cast iron as well, if that’s what you are using.

Shred the cheese.

Line a baking sheet with parchment paper. Open the tortilla chips and add several handfuls, enough to cover the sheet.

Sprinkle on the cheese, meat, jalapeños, beans, and seasonings generously.

Bake for 10 minutes until the cheese melts and starts to brown.

Serve immediately with salsa, sour cream, guacamole.

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Sheet pan nachos are one of the easiest ways to make a fun, satisfying meal with almost no fuss. A big pan of crispy tortilla chips topped with melted cheese, seasoned meat, and your favorite toppings comes together quickly in the oven. They’re perfect for busy weeknights, casual gatherings, or anytime you want a simple meal everyone can dig into together. 

Ingredients

• A bag of organic tortilla chips
• 10oz block of cheddar cheese
• 1c of homemade rotisserie chicken
• Onion powder
• Garlic powder
• Cumin
• Salt
• Jalapeno slices, optional

How to make Sheet Pan Nachos

Preheat the oven to 350. Preheat the cast iron as well, if that’s what you are using.

Shred the cheese.

Line a baking sheet with parchment paper. Open the tortilla chips and add several handfuls, enough to cover the sheet.

Sprinkle on the cheese, chicken, and seasonings generously.

Add the jalapeno slices, if desired.

Bake for 10 minutes until the cheese melts and starts to brown.

Serve immediately with salsa, sour cream, and/or guacamole.

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BBQ chicken nachos are the perfect mix of smoky, savory, and cheesy goodness. Crispy tortilla chips are layered with tender homemade rotisserie chicken, melted cheese, and your favorite toppings for an easy meal or crowd-pleasing snack. They come together quickly and are perfect for casual dinners, game nights, or sharing with family. 

Ingredients

• A bag of organic tortilla chips
• 10oz block of cheddar cheese
• 1c of homemade rotisserie chicken
• Bbq sauce
• Onion powder
• Garlic powder
• Salt
• Jalapeno slices, optional

How to make BBQ Chicken Nachos

Preheat the oven to 350. Preheat the cast iron as well, if that’s what you are using.

Shred the cheese.

Line a baking sheet with parchment paper. Open the tortilla chips and add several handfuls, enough to cover the sheet.

Sprinkle on the cheese, chicken, and seasonings generously.

Add the jalapeno slices, if desired, and drizzle on the bbq sauce.

Bake for 10 minutes until the cheese melts and starts to brown.

Serve immediately with more bbq sauce, sour cream, guacamole.

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Lemon pasta is one of those simple recipes that delivers bright flavor with very little effort. The combination of garlic, olive oil, and fresh lemon creates a light yet satisfying sauce that coats the pasta beautifully. Topped with tender homemade rotisserie chicken, this dish becomes a quick and comforting meal that works well for busy weeknights.

This recipe focuses on simple ingredients and a fast cooking method using the Instant Pot for the pasta. With a quick garlic olive oil sauce and a squeeze of fresh lemon, you can have a flavorful meal on the table in no time.

Why You’ll Love This Lemon Pasta

This pasta is light, fresh, and incredibly easy to prepare. The garlic olive oil sauce takes only a few minutes to make and pairs perfectly with the brightness of lemon juice.

Using rotisserie chicken makes the meal more filling while keeping the preparation simple. It is a great option for nights when you want a homemade dinner without spending a long time in the kitchen.

Ingredients

• 16 ounces pasta
• Water for cooking

For the garlic olive oil sauce

• ½ cup olive oil
• 2 cloves garlic, minced
• Juice from ½ lemon
• ¼ teaspoon Italian seasoning
• Salt and pepper to taste

For serving

• Rotisserie chicken, shredded or chopped

How to Cook the Pasta in the Instant Pot

Add the pasta to the Instant Pot and cover it with water.

Place the lid on the Instant Pot and cook on high pressure for 7 minutes.

Once the cooking time is complete, release the pressure right away.

Drain the pasta in a strainer and set aside.

How to Make the Garlic Olive Oil Sauce

Place a skillet over medium heat and add the olive oil. A good single origin olive oil, such as the Terra Delyssa brand from Walmart, works very well for this recipe because of its smooth flavor.

Add the minced garlic to the oil and cook for about 2 to 3 minutes. Stir occasionally as it cooks. The garlic should become fragrant and lightly browned.

Remove the skillet from heat once the garlic is aromatic.

Get more tips here.

How to Assemble the Lemon Pasta

Place the cooked pasta in a large bowl or back into the pot.

Pour the garlic olive oil sauce over the pasta.

Squeeze the juice from half a lemon over the pasta.

Add the Italian seasoning and season with salt and pepper to taste.

Toss everything together until the pasta is evenly coated with the sauce.

Top the pasta with shredded rotisserie chicken and serve warm.

Tips for the Best Lemon Pasta

Use fresh lemon juice for the brightest flavor.

Be careful not to burn the garlic. Cooking it just until lightly browned keeps the flavor balanced.

Choose a good quality olive oil since it is the base of the sauce and greatly affects the flavor of the dish.

Taste and adjust the seasoning before serving to get the right balance of lemon, salt, and pepper.

Serving Suggestions

Lemon pasta pairs well with simple side dishes such as a green salad, roasted vegetables, or garlic bread. Because the sauce is light, it works well as both a main dish with chicken or a side dish alongside grilled meats.

You can also add vegetables like spinach, broccoli, or cherry tomatoes for extra color and nutrition.

Final Thoughts

This lemon pasta with garlic olive oil is a simple recipe that proves delicious meals don’t need complicated ingredients. The fresh lemon, aromatic garlic, and smooth olive oil create a bright and flavorful dish that comes together quickly.

With the addition of rotisserie chicken, this pasta becomes a satisfying meal that is perfect for busy evenings when you want something homemade and comforting.

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Homemade mayonnaise is one of the easiest kitchen staples you can make from scratch. With just a few simple ingredients and an immersion blender, you can create a rich, creamy mayo in only a couple of minutes. Once you try making it at home, it can be hard to go back to store-bought versions.

This recipe has a smooth texture and balanced flavor thanks to fresh lemon juice, simple spices, and avocado oil. It works perfectly for sandwiches, chicken salad, dips, and many other everyday recipes.

Why Make Homemade Mayonnaise

Many store-bought mayonnaises contain preservatives and oils that some families prefer to avoid. Making mayonnaise at home allows you to control the ingredients while creating a fresh flavor that is hard to match.

This method is especially convenient because everything is blended directly in a wide mouth mason jar. That means less cleanup and an easy way to store the finished mayo.

Ingredients

• 1 egg
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ cup to 1 cup avocado oil

How to Make Homemade Mayo

Crack the egg directly into a wide mouth mason jar.

Add the lemon juice, garlic powder, onion powder, and salt to the jar.

Pour in the avocado oil.

Place an immersion blender into the jar, positioning it directly over the egg yolk so the yolk is trapped underneath the blender head.

Begin blending and keep the blender still at the bottom of the jar for one full minute. During this time the mixture will begin to thicken into mayonnaise.

After the minute is up, slowly begin raising the blender while continuing to blend. This allows the rest of the oil to incorporate and creates a smooth, creamy texture.

Continue blending until all the oil is incorporated and the mayonnaise is thick.

What to Do if the Mayo Doesn’t Thicken

If the blender is lifted too soon, the mixture may not emulsify properly and could remain thin. Fortunately, this is easy to fix.

Crack a fresh egg into another mason jar. Pour the original mixture over the new egg. Place the immersion blender over the yolk again and repeat the process, keeping the blender still at the bottom for one full minute before slowly lifting it.

Setting a timer for the first minute can help ensure the mayonnaise thickens properly.

Storage

Store the homemade mayonnaise in the refrigerator in the same mason jar used for blending. It will stay fresh for about 5 to 6 days.

Because it is made with simple ingredients and no preservatives, it is best enjoyed within that time frame.

Ways to Use Homemade Mayo

Homemade mayonnaise can be used in many everyday recipes. It works well for:

• Chicken salad
• Sandwich spreads
• Homemade dressings
• Dips and sauces
• Potato or pasta salads

Its creamy texture and fresh flavor make it a versatile ingredient for many meals.

Final Thoughts

Making homemade mayonnaise is a simple skill that can elevate many everyday recipes. With just a few ingredients and an immersion blender, you can create a rich and creamy mayo in minutes.

Once you try this easy method, you may find that keeping a fresh jar of homemade mayonnaise in the fridge becomes a regular part of your kitchen routine.

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