Dill Dip

Stay cool this summer with this easy, homemade, and refreshing dill dip! Enjoy this dill dip with your favorite raw vegetables and crinkle-cut chips. You’re going to love its bold flavor and thick, creamy texture. And, the best part? This dill dip recipe is so easy.Okay, can I just say, I LOVE dips. Avocado ranch, buttermilk ranch,…I’m crazy for homemade dips. Their creamy texture and fresh flavor can’t be beat. I salivate for veggies and dip like they’re a decadent dessert or something. And, this dill dip definitely falls into the crave-worthy category.

I exclusively eat this dill dip with raw vegetables, because crinkle-cut potato chips are a personal weakness of mine. I have zero self-control when a bag of crinkle-cut chips are in front of me. So, I stick with rabbit food like carrots, broccoli, and celery when I this.

What do you eat dill dip with?

The best thing about this dill dip recipe is how dang easy it is. No joke. You toss everything in the food processor (only 6 ingredients), pulse, and then store it in the fridge.

That’s it.

No chopping, no cooking, no hassle. Making this homemade dill dip couldn’t be easier.

Not only is it easy to make, this dill dip is perfect for summer. Summers in the Midwest are mild and beautiful, so my boyfriend and I spend most of our weekends outdoors. We love hanging out at parks: bbq-ing, relaxing, and enjoying nature.

This dill dip is the perfect addition to our summer weekends. We always take a veggie dip or side dish like coleslaw or broccoli salad. It gives us something cold to munch on before we fire up the grill.

An important note: seal and refrigerate this dip overnight (or 8 hours) before serving. It allows the dip to thicken and the flavors to mix. Sure, you can eat it right away or after a couple hours, but I’m telling you: huge mistake! It’s divine when left alone overnight and well worth the wait.

Okay, hope you have a fantastic weekend and enjoy this easy, homemade dill dip!

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 2 tablespoons dill weed
• 2 tablespoons onion flakes
• 1/4 teaspoon celery salt
• 4 pinches of garlic powder

Directions

1. Place mayonnaise, sour cream, dill weed, onion flakes, celery salt, and garlic powder in food processor. Grind until smooth. Seal and store in refrigerator overnight (at least 8 hours). Serve with raw vegetables and/or crinkle-cut potato chips. Yields 2 cups of dip.

Make sure to check out this buttermilk ranch! Soooo good.

Broccoli Salad

You’re going to love this broccoli salad. It’s classic, healthy, and refreshing with a gourmet taste. Made with mozzarella cheese, turkey bacon, red onion, and a special tangy sauce, this broccoli salad is a must-have side dish. With 4th of July and hot summer days around the corner, this is the perfect addition to any picnic or outdoor get together.

Can you believe today is the first day of summer?! 2016 is flying by. My boyfriend and I have been outside a lot lately, so I’ve been craving light, refreshing dishes like this one. I love storing a batch of this in the fridge so it’s there waiting for us after a long afternoon in the sun.

Does your family grill in the summer? We do. My boyfriend makes the main dish (last weekend he made chicken kabobs), and I make the side. I like to whip up a cold, simple side like coleslaw or this broccoli salad. They go with practically every thing.

While broccoli salad typically isn’t an exciting dish, this one is. Why? The dressing. It’s only three ingredients, but boy, does it have a lot of flavor. The dressing contains mayonnaise and sugar (as you’d expect), but also apple cider vinegar. The cider vinegar gives it a blast of flavor. The entire salad has a distinctive, tangy taste because of the cider vinegar in the sauce.

This dish is pretty healthy considering its main component is raw broccoli. I love raw vegetables, especially broccoli. It’s so crisp and flavorful. This dressing does a great job of highlighting its natural flavor. And, the mozzarella gives the entire salad a gourmet feel.

Do you crave light, healthy side dishes when it’s warm out? This broccoli salad is just what you need.

Hope you’re having a lovely summer!

Ingredients

• 1 cup mayonnaise
• 1/4 cup and 2 tbsp. white sugar
• 2 tbsp. apple cider vinegar
• 2 lbs. fresh broccoli, chopped into 1 inch pieces
• 8 oz. (12 slices) turkey bacon, cooked and crumbled
• 2 cups (16 oz.) mozzarella cheese, shredded
• 1 cup red onion, diced

Directions

1. In a small bowl whisk together mayonnaise, sugar, and cider vinegar. Set aside.
2. In a large bowl using a spatula combine broccoli, turkey bacon, mozzarella, and red onion. Drizzle mayonnaise mixture on top and combine using a spatula.
3. Cover and store in refrigerator 1 hour before serving.

Love a healthy side dish? You gotta try this pasta salad. I’m drooling just thinking about it…

Blueberry Cornbread

You’re gonna love this one of a kind blueberry cornbread! It’s made with fresh blueberries, lemon juice, lemon zest, and (of course) cornmeal. This blueberry cornbread tastes light and slightly sweet, and the blueberries give it a surprising and refreshing kick. This fluffy cornbread is the perfect side dish for any time of day.

Several months ago I made traditional cornbread. My sweetheart loved it but mentioned it’d be even better with blueberries. Blueberries?! I thought he was crazy!

Over the weekend we had some blueberries hanging around, so I decided to surprise him by making blueberry cornbread. I was a little skeptical, but let me tell you, my boyfriend was sooo right. Cornbread with blueberries is fantastic! I was blown away by how delicious it is.

This blueberry cornbread isn’t simply a traditional cornbread recipe with blueberries thrown in. I don’t think that would be very appetizing. Rather this cornbread recipe contains less cornmeal and includes fresh lemon juice and zest. It’s somewhat similar to fruity bread loaves (given it’s fluffy texture and fruit) but at the same time it’s definitely still cornbread.

If you’re a little skeptical about this recipe, I get it. But trust me, this blueberry cornbread is unbelievably good.

I would love to hear from you! Have you ever made blueberry cornbread? What do you put on your cornbread- honey, butter, both? Let me know by leaving a comment or by sending me a message on Pinterest.

Ingredients

• 1 & 1/2 cups all-purpose flour
• 1/3 cup cornmeal
• 1 & 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 cup sour cream
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup white sugar
• 2 tsp. lemon zest
• 2 large eggs
• 1 & 1/4 cups fresh blueberries

Directions

1. Preheat oven to 350 °F. Grease two 9 inch round baking pans using non-stick cooking spray.
2. In medium bowl combine flour, cornmeal, baking powder, and salt. Set aside.
3. In a small bowl combine lemon juice and sour cream. Set aside.
4. In a standing mixer or using a handheld mixer cream together butter, sugar, and lemon zest on medium-high until batter is light and fluffy (about 3 minutes). Beat in eggs one at a time. With a spatula alternate adding in the dry ingredient mixture and the sour cream mixture until just incorporated. Fold in blueberries using spatula.
5. Pour mixture into the two greased 9 inch pans. Bake 25 to 30 minutes, or until cornbread is golden in color and toothpick inserted in center comes out clean. Let cool 5 minutes in pans before serving.

Looking for something easier to bake? These lemon bars are only 6 ingredients!

Lemon Bars

Coleslaw

Creamy, refreshing coleslaw that’s ready in less than 5 minutes! This coleslaw is a big hit at my house. It’s not too sweet, not too tangy, not too wet, not too dry, it’s just right. Coleslaw is the perfect side dish for grill outs, pool parties, and warm weekends. And, it’s ridiculously simply to make. It truly takes less than 5 minutes to whip up.

When I eat coleslaw, I think of picnic tables, family get-togethers, and sunny days. What do you associate coleslaw with? Do you make it when it’s warm out?

I have been busy the past couple of weeks and unable to post. Doesn’t life always get hectic around this time of year?! That’s why recipes like this one are such a lifesaver. With this coleslaw you simply throw all the ingredients in a bowl and stir. It requires very little effort (and yet taste delicious!).

Let’s make some sunny day coleslaw.

Ingredients

• 1 cup mayonnaise
• 2 tbsp. Dijon mustard
• 2 tsp. sugar
• 1 tbsp. red wine vinegar
• 1 tsp. celery seeds
• 1/2 tsp. celery salt
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 14 oz. lb. package of classic coleslaw blend vegetables (cabbage and carrots)

Directions

1.  In a large bowl combine mayonnaise, Dijon mustard, sugar, red wine vinegar, celery seeds, celery salt, salt, and pepper. Add coleslaw blend and combine well. Cover and refrigerate immediately. Serve chilled or at room temperature.

Chocolate Chip Banana Nut Bread

Sure, you’ve had banana nut bread, but have you ever had a quick bread packed with fresh bananas, chocolate chips, AND walnuts?! I’ve got one unforgettable recipe for you today- chocolate chip banana walnut bread! This bread is so dense and flavorful that once you try it, you’ll never want banana nut again!

My sister asked me to create this recipe. She’s had a hard time finding a quality chocolate chip banana nut bread recipe. While some quick breads contain all three ingredients, usually one of the ingredients is down played or hardly present. My sister wanted a bread that boldly showcased all three ingredients. Not to brag, but I think I met her request- this bread is a triple ingredient knockout!

When you bite into this bread, you won’t wonder “hmm, what’s in this?” You’ll know immediately! Chocolate-y, nutty, banana goodness is packed into every bite. You’re going to love this recipe not only for its taste, but its appearance. It’s a beautiful loaf that slices easily and cleanly. And the aroma, oh my goodness, it’s worth baking for the fruity scent alone.

As you can tell, I’m crazy about this bread, but I have to be let you in on something…it’s not the healthiest recipe in the world. It’s more of a dessert/snack item than a breakfast item. If you’re looking for a fun recipe with lots of flavor that’s healthy, check out my strawberry banana nut muffins. They’re guilt-free, full of flavor, and make for a healthy breakfast.

While I usually like eating quick bread slices straight out of the oven while warm, I prefer this bread at room temperature. Try it both ways and let me know which you like best.

Alright, let’s get to it. Here’s the recipe for chocolate chip banana nut bread!

Ingredients

• 1 & 1/4 cup all-purpose flour
• 2 tsp. cream of tartar
•  1/4 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup white sugar
• 1 & 1/2 cups (approx. 4 bananas) over-ripe bananas, mashed
• 2 large eggs, whisked
• 3/4 cup walnuts, chopped or pieces
• 1/2 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 350°. Spray a 9 x 5 bread pan with non-stick cooking spray. Yields 1 loaf (12 servings).
2. In medium bowl sift together flour, cream of tartar, and salt. Set aside.
3. In standing mixer or with handheld mixer, cream together butter and sugar until smooth. Add eggs and bananas. Mix well.
4. On low setting add dry ingredients and stir until just combined. With spatula fold in walnuts and chocolate chips.
5. Pour batter into baking pan. Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted in center comes out clean. Let  cool in pan for 10 minutes before transferring to cooling rack. Serve warm or at room temperature.

I’m bringing this to Fiesta Friday #113 hosted by Angie and co-hosted by Sonal at simplyvegetarian777 and Laurie at ten.times.tea.

Roasted Brussels Sprouts

I hope you had a fun and rejuvenating Easter weekend! I sure did. I spent most of my time relaxing at home. However, I did take some time to create a Yummly account. If you’re on Yummly, you can now easily save and share Unwed Housewife recipes!

I am SO excited to share this roasted Brussels sprouts recipe with you! I’ve been in serious need of a healthy dish. From puppy chow to coconut funfetti cupcakes to derby pie, I’ve been eating a lot of sugar lately! So, I wanted to come down from my sugar high with an easy and delicious vegetable recipe.

You’re going to love these roasted Brussels sprouts. When I’m in the mood for Brussels sprouts, I typically steam up a bag of frozen ones and wow, these fresh roasted ones are about a million times better! The outsides get dark and crunchy while the olive oil and garlic salt add so much flavor. They’re easy to make, delicious, AND healthy making them a must-have recipe for your repertoire.

Some people believe healthy food doesn’t (and shouldn’t) taste good- like in order for a dish to be truly healthy it should also be a drag to eat. I 100% disagree! Healthy food can and should taste good. These roasted Brussels sprouts are the epitome of this idea. They’re so flavorful and their outsides so crunchy that I honestly love eating them.

I’m sure a lot of you celebrated Easter by enjoying rich foods and sweet desserts. If you’re in need of a reset (like me), easily whip up these roasted Brussels sprouts to get you back on track. Let me know what you think in the comment section below.

Ingredients

• 1 lb. Brussels sprouts
• 2 tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder

Directions

1. Preheat oven to 400°. Spray baking sheet with non-stick cooking spray.
2. Combine ingredients in large bowl using spatula. Place Brussels sprouts onto greased baking sheet.
3. Bake in preheated oven for 35 to 40 minutes, shaking pan every 7 minutes. Brussels sprouts should be mostly dark. Serve immediately.

I’m bringing this to Fiesta Friday #113 hosted by Angie and co-hosted by Sonal at simplyvegetarian777 and Laurie at ten.times.tea.

Red Chili Hummus

You’re going to love this creamy and flavorful red chili hummus! If I owned a restaurant, this hummus would definitely be on the menu. It’s so delicious that if I take a bite with a carrot while waiting for pita bread to warm in the oven, I end up eating a full serving with carrot sticks! Honestly, it’s so good I’m surprised I haven’t eaten it right off the spoon.

I wish I could take credit for this delicious recipe, but this is my boyfriend’s creation. (He’s basically an unpaid recipe developer for Unwed Housewife…I hope he doesn’t catch on- I need the free labor!). And, since this is one of his recipes, it’s got a kick of spice. He’s always finding ways to jazz up standard dishes with bolder flavor.

While the paprika and cumin add flavor, what really makes this hummus special- the ingredient that takes it over the top- is sambal oelek. I would never think to put Asian chili paste in hummus, but with how great it tastes, you’d think sambal oelek was made for it.

You’re going to love this recipe, not only because it tastes great, but because how quick and easy it is to make. It takes less than 5 minutes to whip up. Simply throw everything in the food processor, drizzle some olive oil on top, and voila! You’ve got homemade, ready to eat hummus.

I hope you love this red chili hummus recipe as much as we do (and perhaps find yourself hurriedly eating it with carrot sticks!). Tell me what you think of this recipe by leaving a comment. If you like this recipe, let me know so I can take full credit let my boyfriend know his hummus was a hit!

Ingredients

• 1- 16 oz. can chick peas, drained with 1/4 cup water saved
• 1/4 cup water from chick peas
• 1 tbsp. lemon juice, freshly squeezed
• 2 & 1/2 tbsp. tahini paste
• 3 cloves garlic, finely chopped
• 1 tbsp. sambal oelek
• 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 2 tbsp. olive oil

Directions

1. Place all ingredients except for olive oil in food processor. Grind until smooth. Drizzle olive oil on top. Serve with pita bread. Yields 2 to 4 servings.

I’m bringing this to Fiesta Friday #112 co-hosted by Natalie at Kitchen, Uncorked and Hilda at Along the Grapevine.

Baked French Fries

I’m excited to share this french fry recipe with you! These french fries are oven-baked and oil free. They’re a big hit in our home and I suspect they’ll be in yours, too. Why? They are crispy, flavorful, AND guilt free. They aren’t fried or dripping in oil, and still just as delicious as regular fries.

My boyfriend created and perfected this recipe. Originally we used only two potatoes, but we ran out of fries too fast! We typically eat them as a side with our turkey or veggie burgers, but they make a great side dish for all types of meals.

If you have children or picky eaters, this recipe is a lifesaver. Serve them to your kids or picky eaters, and they’ll be happy to eat ’em. Also, they’re a good way to add variety to family meals when you’re burnt out on mashed or baked potatoes.

Another reason you’ll love these fries? They’re sooo easy to make and only three ingredients. While this recipe is simple, make sure to do two things. First, make sure to julienne (thinly slice) the potatoes nice and thin, so they’ll be crispy. Second, make sure to thoroughly dry off the potatoes in step 5. Your fries will come out soggy and limp if you don’t. Also, the fries generate some steam while baking in the oven, so don’t be alarmed!

Can’t wait to hear how you like these baked french fries.

Ingredients

• 4 russet potatoes
• 2 tbsp. salt
• cooking spray

Directions

1. Preheat oven to 425°. Lightly spray baking sheets with cooking spray.
2. Scrub each potato under running water. Julienne (thinly slice) potatoes.
3. Place in large bowl of cold water and add 1 tbsp. salt. Scrub starch off potatoes by hand. Drain water.
4. Repeat step 3.
5. With kitchen rag, thoroughly dry off potatoes.
6. Place potatoes on baking sheets in a single layer. Spray potatoes with cooking spray.
7. Cook in preheated oven for 10 minutes then flip. Repeat this process until fries are crispy (about 3 flips or 30 minutes). Salt to taste and serve with ketchup.