The sun is shining, Cinco de Mayo is next week, and I’m over here craving bright fresh flavors, like cilantro and lime. Okay fine, so I’m actually craving margaritas, but my body doesn’t let me drink lots of margaritas anymore so I’m going to get those flavors via chicken instead. This Easy Cilantro Lime Chicken is a faster and easier version of an old recipe of mine, Cilantro Lime Chicken Drumsticks, which are baked in the oven. The skillet is so much faster and easier, and the boneless thighs I used are always tender and juicy. There are definitely a few options with this recipe, so make sure you read on to find out more!


Easy Watermelon Smoothie Recipe – simple, light, sweet and refreshing drink, made in two minutes with just five simple ingredients. Perfect for summer! 


It is watermelon season and by far my favorite time of the year! The weather is hot and humid around here, but knowing that this is not gonna last forever, I love it! That’s why I like to make hydrating drinks like this Easy Watermelon Smoothie Recipe.

But honestly, to me – watermelon is a great fruit to enjoy year round, if you can find it at the supermarket.

Watermelon it the perfect fruit for summer. Juicy and refreshing, perfect for on the go snack. We go to picnics with my son all the time and I always pack a container with sliced watermelon. It helps us beat the heat.

I also been making myself a watermelon smoothie to pour into my favorite on the go cup and take in the car. This is why today I’m sharing this Easy Watermelon Smoothie Recipe with you.


Watermelon is also perfect for drinks, salads and smoothies. You may be asking yourself, can watermelon be used in a smoothie? Absolutely! It is perfect for summer smoothies. You may use it fresh or frozen.

It is great for salads and appetizers, too!

Watermelon is a perfect ingredient for on-the-go meals and snacks!


  • fresh watermelon slices
  • frozen strawberries
  • hemp seeds  (or chia seeds), they add thickness and protein
  • Almond milk – it adds some thickness as well. This is a watermelon smoothie with milk.
  • lime juice – adds a little zing
  • sweetener – I never use a sweetener, but I understand that some people would like their smoothies more sweet. Use a sweetener of your choice.


Anything from dates, regular sugar, maple syrup, agave nectar, liquid Stevia or erythritol could be used to sweeten this smoothie.


  •  5 cups fresh watermelon
  •  1 lime
  •  1 cup frozen strawberries
  •  2 tbsp hemp seeds — chia seeds could be used
  •  1/2 cup almond milk
  •  sweetener of your choice


  1. Place all ingredient in a blender and blend until smooth. Serve immediately.

Blackened Salmon Tacos

If you don't have Cajun spice, you can make your own! Just stir together some salt, pepper, cayenne, garlic powder, onion powder, paprika, and dried oregano before rubbing it on the salmon.

Strawberry Watermelon Smoothie

This Strawberry Watermelon Smoothie is my favorite summertime refresher!


Tips for how to make this Strawberry Watermelon Smoothie:
You can make as much smoothie as your blender can hold, or you can par back a little for a single serving. First, split your watermelon open, and scoop out enough to fill a Vita-Mix blender, or other high speed blender. 
You will have about 9 cups of watermelon pieces, and 6 cups of watermelon purée after blending. Nine cups of watermelon is about 3 pounds. The watermelon that I bought weighed 18 pounds, so I’ll be making this everyday this week!


After blending the watermelon, add the lemon juice and frozen strawberries to the blender. Blend until smooth, and drink with great enthusiasm right away!

Here’s to the long, hot days of summer – I’m going to enjoy every minute while it lasts!

9 cups watermelon pieces, seedless
12 ounces of frozen strawberries
1/4 cup freshly squeezed lemon juice
optional sweetener if your fruit isn’t perfectly ripe
Place the watermelon pieces into a blender and blend until smooth.
Add the strawberries and lemon juice and blend again until smooth.
Serve right away or refrigerate for up to 1 day.


This smoothie tastes best right away, but it will be almost as good refrigerated for up to one day.

Quick and Easy Lemon Orzo with Parmesan and Peas


As the winter is starting to melt away we make recipes that scream spring like this quick and easy lemon orzo with Parmesan and peas.


How to Make Lemon Orzo

  1. The basic steps for this lemon orzo recipe are similar to the tips we shared above. To make this easy dinner, you must do the following: 
  2. Toast the orzo in a little olive oil.
  3. Stir in the garlic and thyme, then pour in the broth. 
  4. Let the orzo simmer until the liquid has been absorbed. 
  5. Stir in the lemon zest, juice, and peas and continue cooking until the peas are bright. 
  6. Stir in the cheese, salt, and pepper. 
  7. Note that the cooking rule for acid is to add it last, which is why the zest and lemon juice go in at the very end along with the cheese and peas. That way everything is fresh and bright and the flavor isn’t diluted by the time you’re ready to serve this lemon orzo. 


  1. 1 1/2 Cups Dry Orzo Pasta
  2. 1 Tablespoon Olive oil
  3. 2 Cloves Garlic minced
  4. 3 Cups Chicken Broth
  5. 1 Teaspoon Fresh Thyme Leaves
  6. 1 Lemon zested
  7. Juice of Half a lemon
  8. 1 1/2 Cups Peas
  9. 1/3 Cup Grated Parmesan cheese plus more for garnish
  10. Fresh Cracked Pepper
  11. Salt and pepper to taste


  1. In a skillet over medium heat, add the olive oil and pasta.
  2. Cook, stirring occasionally until toasted, about 30-60 seconds.
  3. Add garlic and stir it in followed by thyme.
  4. Add the broth, a small amount at a time.
  5. Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
  6. Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
  7. Add the cheese and salt and pepper to taste and serve immediately.

Fish Tacos with Lime-Cilantro Crema


Dinner and tacos under 20 minutes? Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect pairing for the tangy sour cream sauce. The spice on the fish can be used on other taco variations such as chicken, shrimp, ground beef or even fajita vegetables. You can also substitute romaine in place of cabbage or add a cole slaw to pair with the spice and heat of the taco filling such as our Mango Jalapeno Slaw. For a full meal, serve tacos alongside Mexican Broiled Corn Salad and create a taco bar to let everyone assemble their own meal.




  • 1/4 cup thinly sliced green onions 
  • 1/4 cup chopped fresh cilantro
  •  3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 
  • 1 teaspoon grated lime rind
  •  1 1/2 teaspoons fresh lime juice 
  • 1/4 teaspoon salt 
  • 1 garlic clove, minced 


  •  1 teaspoon ground cumin 
  • 1 teaspoon ground coriander 
  • 1/2 teaspoon smoked paprika 
  • 1/4 teaspoon ground red pepper
  •  1/8 teaspoon salt 
  • 1/8 teaspoon garlic powder 
  • 1 1/2 pounds red snapper fillets Cooking spray
  •  8 (6-inch) corn tortillas 
  • 2 cups shredded cabbage

How to Make It

Step 1

  • Preheat oven to 425°.

Step 2

  • To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

Step 3

  • To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Strawberry Watermelon Smoothie

Here’s a refreshing watermelon smoothie recipe with strawberry and lime that’s perfect for summertime. Just four simple ingredients to blend and sip to energize your day!

Are you looking for a refreshing summer beverage? Then I got what you need! I made a strawberry watermelon smoothie that will cool you down in an instant. Have you noticed strawberries in season at the market yet?


There is a fabulous local grocery store walking distance from our home, and they have dozens of flats just showcased out front. They were calling my name, plus the price was good. I also couldn’t resist grabbing a seedless watermelon to cut up and make the smoothie even more delicious.

Eating a juicy watermelon means it’s officially summertime, so let’s not wait a second longer. This mixture has just four ingredients to smoothie bliss, and it’s ready in under 5 minutes. Just grab a straw and sip away, sunshine and sea breezes here we come!


If you don’t have access to ripe berries right now, frozen strawberries will work. The fresh lime and mint opens up your senses and immediately invigorates you. I grabbed a seedless watermelon and chopped it into cubes, tossing any leftovers in the freezer for my next smoothie fix.

Since all of the berries and melons are at the beginning of their season and pretty ripe, it added just the right amount of sweetness to this cold drink. You can use a natural sweetener like agave nectar, honey or maple syrup if you want to please your sweet tooth and balance some of the tartness from the lime juice.



  • 4 cups watermelon, diced, seedless
  • 4 cups strawberries, frozen
  • 2 tablespoons lime juice
  • 6 large mint leaves, fresh
  • 2 teaspoons agave nectar, honey or maple syrup (optional)


  1. Add all ingredients into a blender.
  2. Blend until smooth, about 30 seconds to 1 minute.


  • If you only have fresh strawberries, add 3-4 cups of ice and blend until thickened.
  • Use coconut water to thin out the smoothie if needed.
  • Depending on the ripeness of the fruit option to add a natural sweetener if the smoothie is not as sweet as you would like.



This Crispy Baked Fish Tacos recipe is made with the yummiest panko-crusted fish, zesty cilantro-lime slaw, a super-simple chipotle crema, and whatever other favorite toppings (hello, avocado) you love most.



To Make The Chipotle Crema:

  • 1/2 cup plain Greek yogurt (or mayo)
  • 1 chipotle chile in adobo sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon fine sea salt

To Make The Fish:

  • 1 cup panko breadcrumbs
  • 2 teaspoons chili powder*
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1 egg, whisked
  • 1 1/2 pounds firm white fish, such as cod or halibut, cut into 2-inch pieces

To Assemble The Tacos:

  • 12 corn or flour tortillas, warmed
  • 2 fresh avocados, peeled, pitted and sliced
  • 1 batch Cilantro Lime Slaw*
  • optional toppings: chopped fresh cilantro, sliced jalapeños, crumbled queso fresco, sliced radishes, sliced red onions, etc.


  1. To Make The Chipotle Crema: Combine all ingredients in a blender and puree until smooth.  Set aside until ready to use.
  2. To Make The Cilantro Lime Slaw: Follow the directions here.
  3. To Make The Fish: Heat oven to 375°F.  Spread the panko out in an even layer on a medium baking sheet*.  Bake for 5-7 minutes, giving the pan a gentle shake halfway through, until the panko is toasted and golden brown.  (Keep a close eye on the panko so that it does not burn.) Transfer the panko to a medium bowl, and dust off the baking sheet for future use.
  4. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk the mixture until combined.
  5. Now, set up an assembly line with the (1) fish, (2) whisked egg, (3) panko mixture and (4) parchment-covered baking sheet.  Using your right hand, dip a piece of fish in the egg so that it is coated on all sides.  Then, using your left hand, transfer the fish to the panko mixture and gently press it on so that the fish is coated on all sides.  Using your left hand, transfer the fish to the baking sheet.  Then repeat the process with the remaining fish.
  6. Bake the fish for 10 minutes, or until it is cooked through and opaque and flakes easily with a fork.  (Internal temperature should be 145°F*.)  Transfer baking sheet to a wire rack, then use a fork to roughly flake the fish into smaller pieces.
  7. To Assemble The Tacos: Fill a tortilla with a few spoonfuls of the slaw, followed by the fish, and any desired toppings.  Drizzle with the chipotle crema and serve immediately.


  • *Chili Powder: I’m referring to the general chili powder sold in American grocery stores (not cayenne!).
  • *Crispy Panko: To make the panko even crispier, feel free to toss it with 1 tablespoon of oil before toasting it in the oven.  I recommend letting the panko toast in the oven until it reaches a pretty deep golden brown for maximum crispiness.
  • *Fish Internal Temperature: The FDA says that the safe internal temperature for cooked fish is 145°F.  I usually pull mine out of the oven around 135-140°F, since the temperature will continue to rise a few degrees more while the fish rests.



You will not believe how simple and delicious this Strawberry icebox cake is! With only 3 ingredients, this dessert can be made in a flash! It’s the perfect  summer dessert or anytime of the year!


Strawberry Icebox Cake

  • This dessert looks amazing and tastes just as good! It’s my go to dessert when I need something fast. It’s simple and easy with only 3 ingredients!
  • It does not get any simpler than this! You are going to love how amazing it tastes. Despite how easy it is, it tastes like you spent a ton of time on this creamy dessert.
  • The strawberries and whipped topping blend to make decadent layers between the graham crackers. This easy dessert reminds me of strawberry shortcake.
  • Strawberry icebox cake with cool whip is just that easy! 
  • I told you it was so simple and this dessert does not disappoint. It’s always a hit with everyone.
  • You could also try making this dessert with blueberries! Or try blueberries and strawberries. That would be really pretty for a patriotic dessert for the 4th of July.
  • It’s so simple and just requires spreading a few ingredients. No need for a stand mixer or anything fancy.


  • (2) 8 oz containers Cool Whip thawed
  • 1 1/2 lbs Strawberries hulled and sliced
  • 1 1/2 packs Graham Crackers


  1. Spread a 1/2 container of whipped topping in a layer on the bottom of an 8x8" pan.
  2. Add a layer of graham crackers, breaking as necessary to cover whipped topping.
  3. Top with another 1/2 container of whipped topping and smooth with a spatula.
  4. Add 1/3 of the strawberries in an even layer.
  5. Then graham crackers, whipped topping, strawberries,graham crackers, whipped topping and strawberries.
  6. Cover and refrigerate at least 4 hours before serving.

Recipe Notes
This recipe would be delicious made with any fruit. Try making it with your favorite, or even combining a few of your favorites together.


I love a good sandwich in the summer. I also love a good slow cooker recipe, because it tastes like a home cooked meal, without having to heat up the house, by using the oven. If you need a good summer dinner recipe, I highly recommend giving these Slow Cooker Hawaiian Chicken Sandwiches a try.


I love summer. I love everything about it, from the vacationing, to the food, to the weather. It really is my happiest time of year. (Honestly better than Christmas time to me, because I do not handle the cold well).

If you are looking for a simple and delicious dinner recipe, these Slow Cooker Hawaiian Chicken Sandwiches are full of flavor, and incredibly easy to make.

I literally threw them together in minutes, and even made a simple slaw to serve the with.

If you are a chicken and pineapple lover, this recipe is just for you. All the flavor of the islands, without having to travel anywhere but the kitchen.

Happy cooking, and hope you enjoy these Slow Cooker Hawaiian Chicken Sandwiches as much as me and my family did.




  • 6 boneless skinless chicken breasts
  • 1 Tablespoon Worcestershire sauce
  • 1 cup bbq sauce
  • 1/2 cup Teriyaki sauce
  • 1/4 cup lemon juice
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon minced garlic

Cole Slaw:

  • 1 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1/3 cup sugar
  • 1 teaspoon mustard
  • 1/2 teaspoon pepper
  • 3 cups shredded cabbage
  • 6 hamburger buns


  1. Spray your slow cooker with non stick cooking spray.
  2. Place your chicken breasts in the slow cooker.
  3. In a bowl, combine your Worcestershire sauce, bbq sauce, teriyaki sauce, lemon juice, garlic salt and minced garlic, until well combined.
  4. Pour the mixture over your chicken breasts.
  5. Cook on low for 6 hours.
  6. After 6 hours, shred your chicken, and place back in the slow cooker to keep warm while you prepare your Cole slaw.
  7. To make Cole slaw, combine your mayonnaise, apple cider vinegar, sugar, mustard, and pepper, in a large bowl.
  8. Add your shredded cabbage.
  9. Place a scoop of the chicken on your bun and top with a scoop of Cole slaw.
  10. Top with extra barbecue sauce or teriyaki sauce if desired, and serve.