Salads, Side Dishes

Recipe—Red, White, & Blue Potato Salad

Hello grilling season! It is great to have you back in my life! (And all of you amazing followers too!) Nothing says summer like lazy days with friends, sun shining on your skin, hot grilled meat, and some tasty side salads! 

With 4th of July just around the corner it feels like the perfect time to share one of my favorite summer side dish recipes with y’all. This Red White and Blue Potato salad is packed with all my favorite flavors and by favorite flavors, I mean bacon and blue cheese. 

This salad is an amazing complement to any bbq dish, but we especially love it with a nice steak and some red wine. Just something about the way all those flavors come together is top notch. *chef’s kiss*

Note: I like to set aside some of the bacon, blue cheese crumbles, and green onions to garnish the top of the salad with.

3 lbs baby red potatoes, chopped into 3/4” cubes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp dill
1/2 tsp salt  
1/4 tsp ground mustard 
1/2 tsp onion powder  
8 slices bacon, cooked and chopped
3/4 c blue cheese
1/2 c green onion, sliced


  • Place the chopped potatoes into a large pot and cover with water. 
  • Bring to a boil and cook for approximately 12–15 minutes, or until the potatoes are soft and tender.
  • Drain the potatoes and transfer them into a large bowl and allow to cool for 30 minutes. 
  • In a medium bowl mix together the mayonnaise, sour cream, dill, salt, ground mustard, and onion powder. 
  • Add the bacon, blue cheese, and green onion to the bowl with the potatoes. 
  • Pour the dressing over the top of the potatoes and other ingredients and stir to combine.
  • Cover and chill for at least 2 hours before serving. 

Here are some other amazing summer side dishes to try out!

Dinners, Sandwiches

Recipe—Black and Blue Sammy

Is your mouth watering just looking at this picture. Okay good. That means you are still alive. I am a sucker for beef with any kind of blue cheese. A filet with a blue cheese crust, I’m all over it. A burger with blue cheese crumbles, yes please. Just something about those flavors together is so perfect. When I saw this recipe I knew I had to try it. This sandwich is beyond decadent. The little bit or horseradish mixed in with mayo gives it a nice little bite and all the cheese melted over the tender beef. OMG! So good! And guess what? It is easy to boot! You cook the meat in a crock-pot allowing all those flavors to soak in and then all you have to do when you are ready to get your grub on is assemble them. Perfect lunch or dinner for these Sunday football games.

Note: I made these as meal sized sandwiches but they were super rich. If you are someone who really just wants rich food in a smaller quantity or want to feed more than four people, then consider making these as sliders. This recipe will make about a dozen sliders if you use small dinner rolls.

2 lb beef chuck roast
1 tbsp brown sugar
1/4 tsp dried thyme
1/4 tsp celery seed
1 tsp granulated garlic
1 bay leaf
1/4 c soy sauce
4 large sandwich rolls
1 c mozzarella cheese, shredded
4 oz blue cheese crumbles
1/4 c mayonnaise
2 tsp prepared horseradish
1/8 tsp ground black pepper
1/4 c butter
2 tsp Worcestershire sauce
1/2 tsp poppy seeds
1/2 tsp sesame seeds
2 tsp dehydrated onion


  • Place your roast in a crock-pot that has been sprayed with a non-stick spray. (This helps with cleanup.)
  • Sprinkle with the sugar, thyme, celery seed, and garlic.
  • Add the bay leaf and soy sauce to the crock-pot.
  • Cook for 4–5 hours on high of 7–8 hours on low.
  • Remove the meat from the crock-pot and shred using 2 forks making sure to pull out any fatty bits.
  • Add the prepared meat back to the crock-pot and keep on low heat.
  • Preheat oven to 375º.
  • Cut your dinner rolls in half and lay the bottoms on a baking sheet.
  • Using tongs grab a heap of the shredded meat and squeeze out all the excess juices and place on each bun bottom.
  • Sprinkle each meat pile with a bit of the shredded mozzarella and blue cheese crumbles.
  • Combine the mayonnaise with the horseradish and spread on the underside of each bun top.
  • Place the lids on the sandwiches.
  • Melt the butter in a small bowl and mix in the Worcestershire sauce, poppy seeds, sesame seeds, and onion.
  • Brush the butter mixture evenly over the tops of the sandwiches.
  • Cover the baking sheet with foil and bake for 10 minutes.
  • Remove foil and bake for an additional 10 minutes.
  • Chow down!


Recipe adapted from Heather Likes Food.


Recipe—Loaded Up Buffalo Chicken Tacos

I am a huge fan of buffalo chicken or anything smothered in buffalo sauce. As a matter of fact the buffalo chicken salad at Chili’s is one of my all time favorite salads. Something about the hot and spicy chicken paired with all the crunchy fresh vegetables in a cool ranch dressing is just darn right tasty. My husband is not nearly a big of fan as I when it comes to buffalo chicken, however he LOVES anything Mexican, especially tacos. So basically these “fusion” tacos were my way to morph one of my favorite dishes into something he would be eager to try. And they were a hit! These loaded tacos are spicy, cheesy, crunchy goodness; all wrapped up in a nice little tortilla. And this is the type of dish that takes me to my happy place. Hmmmm…

2 boneless, skinless chicken breast, chopped into bite size pieces
salt and pepper
3 tbsp butter
1/2 c buffalo sauce (I love Frank’s Red Hot Buffalo Wings Sauce!)
6–10 soft taco sized tortillas

2 c green leaf lettuce, chopped
1 large carrot, grated
2 stalks celery, thinly sliced
1 tomato, chopped
1 avocado chopped
1/2–3/4 c blue cheese crumbles
1/4 c ranch dressing
2 green onions, chopped
buffalo sauce for drizzling


  • Season chopped chicken pieces with salt and pepper.
  • Melt butter in a large skillet over medium-high heat.
  • Add the chicken to the skillet and cook turning occasionally for 6–8 minutes.
  • Add the buffalo sauce to the skillet and reduce heat to medium-low.
  • Cook for another 6–8 minutes or until the sauce has cooked into the meat and the chicken is cooked thoroughly.
  • Place the tortillas on a microwave safe plate and cover with a paper towel.
  • Warm the tortillas in the microwave for 30 seconds. Flip the tortillas over and heat for an additional 30 seconds.
  • Fill each tortilla with a spoonful of the cooked meat and then finish off with all those delicious toppings.

Recipe—Cheesy Stuffed Mushrooms Wrapped in Bacon

The other night I wanted to surprise my husband with a nice steak dinner because, well… that’s what good wives should do for their hardworking men. I wanted to come up with a “manly” appetizer that would complement a nice steak. I love my steaks with mushrooms as well as blue cheese so this is what I came up with. A steakhouse worthy appetizer of baby portobellos filled with rich blue cheese and a dash of tangy steak sauce and finished off with salty bacon. They were delish! The cream cheese really helps to cut the overpowering blue cheese flavor giving these just the right balance. These could easily be prepared ahead of time and stored in the fridge until you are ready to bake them making them perfect for dinner parties. They are absolutely delectable and worth the effort.

Note: For an easy and mess free way to fill your mushroom caps, put the cheese filling in a Ziploc bag and cut off the corner to create a disposable pastry bag.

12 slices of bacon
12 baby portobello mushrooms
1/2 c cream cheese, softened
1/4 c blue cheese crumbles
1 tsp steak sauce (I like A1)
salt and pepper
2 tbsp chopped green onions


  • Preheat oven to 400º.
  • Arrange bacon slices in a large Pyrex baking dish and cook for 8 minutes.
  • Flip bacon over and cook for an additional 8 minutes. You want it to only be partially cooked and pliable so that it is easy to work with.
  • While the bacon is cooking clean the mushrooms and remove the stems.
  • Remove bacon from oven and place slices on a paper towel lined plate.
  • Reduce oven temp to 350º.
  • In a small bowl combine the cream cheese, blue cheese, steak sauce, salt and pepper and stir thoroughly breaking up the large chunks of blue cheese.
  • Once your cheese mixture is well combined stir in the green onions.
  • Fill your mushroom caps with the cheese mixture. (See above note)
  • Wrap each mushroom in a piece of the bacon and secure using a toothpick.
  • Place the finished mushroom caps on a foil lined baking sheet and cook for 15–18 minutes or until mushrooms are soft and the filling has melted.
Dinners, Side Dishes

Recipe—Buffalo Baked Chicken with Blue Cheese Slaw

When it comes to spicy foods buffalo chicken has got to be one of my favorites. I just can’t get enough of those delicious little wings drenched in buffalo sauce especially when served with a side of cool blue cheese dressing and celery. Mmmmm…  my mouth is now watering.

This recipe is a great way to turn a popular appetizer into a full dinner. The blue cheese slaw is a perfect complement to the buffalo baked chicken since the tartness of the lemon coupled with the creaminess of the blue cheese really balances out the spiciness of the sauce. Keep this nice light dinner in mind for these upcoming warm summer months. Enjoy!

Note: You can control the heat by using less sauce or getting a sauce that is milder in heat. If you are looking for a tasty finger food make this buffalo baked chicken recipe with breast tenders instead of the whole breasts.

1 c blue cheese crumbles
juice from 2 lemons
1/2–3/4 c mayonnaise
4 celery stalks, sliced
2 cups shredded carrots
6 green onions, thinly sliced
3 c green cabbage, shredded
1 c red cabbage, shredded
You can substitute 3–4 cups of Fresh Express 3-Color Deli Cole Slaw for the green and red cabbage to save some time. It is sold in bags in your store’s produce department.


  • In a large salad bowl stir together blue cheese, lemon juice, and mayonnaise.
  • Add in the celery, shredded carrots, green onions, and shredded cabbage.
  • Mix thoroughly and if slaw seems dry add in more mayonnaise.
  • Cover and place in fridge to chill while preparing chicken.

6 tbsp butter
3/4 c buffalo sauce (I love Frank’s Red Hot Buffalo Wings Sauce!)
4 boneless skinless chicken breasts
salt and pepper
2 c croutons
1/2 c flat leaf parsley, finely chopped


  • Pre-heat the oven 400º F.
  • Melt butter over low heat in a small pot and stir in hot sauce.
  • Place chicken in a large bowl and season with salt and pepper.
  • Pour the hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Allow to stand for 10 minutes while the meat marinades.
  • Put your croutons in a one gallon Ziploc bag and crush using a rolling pin.
  • Add the parsley to your zip loc bag and toss to mix.
  • Place the hot sauce-coated chicken into the Ziploc bag and toss to coat with the breadcrumbs.
  • Transfer the breaded chicken breasts to a large baking dish.
  • Bake chicken uncovered for 25–30 minutes, or until a thermometer reads 160º when stuck in the thickest part of the chicken breast.
  • Remove the chicken from the oven and serve with your blue cheese slaw. I like to top mine off with a drizzle of the buffalo sauce and some blue cheese crumbles.