occasion: al fresco

Grape Salad

pecans

cream cheese,

sour cream

vanilla extract

kosher salt

brown sugar

grapes

In a medium skillet, toast the pecans over medium heat, stirring frequently, until fragrant and a deep golden brown, 4 to 5 minutes. Transfer to a cutting board to cool slightly, about 5 minutes, then roughly chop. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat together the cream cheese, sour cream, vanilla, salt, and 2 tablespoons of the brown sugar until light and fluffy, about 2 minutes. Add the grapes and toss to coat.

Transfer to a serving bowl and sprinkle with the remaining 1 tablespoon brown sugar and the toasted pecans.&nbsp;

Street corn pasta salad is full of charred corn, peppers, lime, and Cotija cheese for a side dish recipe that’s perfect for cookouts or make-ahead lunches.

Street Corn Pasta Salad

kosher salt,

lb. ditalini pasta

vegetable oil

corn, kernels

poblano pepper, diced

green onions, thinly sliced,

black pepper

garlic cloves, finely chopped

mayonnaise

c. crema or sour cream

limes

c. crumbled Cotija cheese (about 4 ounces)

c. fresh cilantro, chopped,

chili powder

Hot sauce (optional)

Bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute longer than the package directs. Drain and rinse with cold water.

Meanwhile, heat the vegetable oil in a large cast-iron or stainless steel skillet over medium-high. Add the corn, poblano, green onion whites, 1 teaspoon of the salt, and ½ teaspoon of the pepper. Cook, stirring occasionally, until the corn begins to char, 5 to 7 minutes. Stir in the garlic. Remove from the heat and transfer the mixture to a large bowl. Let cool 5 minutes.&nbsp;

Add the mayonnaise, crema, lime zest and juice, and remaining 1 teaspoon salt and ½ teaspoon pepper to the corn mixture and fold to combine. Fold in the Cotija, cilantro, chili powder, pasta, and green onion greens. Sprinkle with more cilantro and serve with hot sauce (if using).&nbsp;

Tangy vinegar, fresh herbs, and a touch of heat make this marinated shrimp recipe a standout holiday appetizer that’s as easy as it is impressive.

Marinated Shrimp

lb. large shrimp, peeled and deveined (thawed if frozen)

c. apple cider vinegar

c. vegetable or canola oil

lemon

c. fresh parsley, roughly chopped

garlic cloves, crushed

sugar

bay leaves

Fresno chiles, thinly sliced

Vidalia onion, thinly sliced

Bring a large pot of generously salted water to a boil.&nbsp;

Make an ice bath by filling a large bowl with ice. Nestle a medium bowl in the ice (this will chill the shrimp quickly without making them waterlogged).&nbsp;

Reduce the water to a simmer and add the shrimp. Give them a stir, then cover and turn off the heat. Let the shrimp sit until pink, curled, and opaque throughout, 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to the bowl set over the ice bath. Gently stir every few minutes to cool them down.

Meanwhile, make the marinade. In a large bowl, whisk together the apple cider vinegar, vegetable oil, lemon juice and zest, parsley, cilantro, garlic, sugar, pepper, and salt until the salt and sugar are dissolved. Add the bay leaves, chiles, onion, and cooled shrimp and toss to combine.&nbsp;

Cover and refrigerate the shrimp for at least 24 hours and up to 2 days, allowing the flavors to soak in deeply. Give the shrimp a stir once or twice during that time to ensure they marinate evenly.&nbsp;

Remove the bay leaves before serving. Serve chilled or at cool room temperature.

https://streaming.hearstdigitalstudios.com/f08b4097-7927-4d27-9caa-9836f9bd70e3/video_16x9_1080p_hd.mp4

Featuring store-bought pesto along with just six other ingredients, this 30-minute one-pan meal is truly the lazy cook’s dream. 

Chicken Pesto Pasta

olive oil

chicken

Kosher salt

red pepper flakes

water

heavy cream

penne

store-bought pesto

Fresh basil, for serving (optional)

Delish is known for developing the most creative and outrageously good food on the planet. Each recipe is meticulously tested and perfected by our team of culinary experts, ensuring they’ll always be completely foolproof and totally fun.

Delish Test Kitchen

In a medium skillet over medium heat, heat oil. Add chicken; season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and an instant-read thermometer registers 160°, 4 to 5 minutes total. Transfer to a plate.

In same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds. Add water, cream, and 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta, 8 to 10 minutes.

Stir in Parmesan and chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes. Remove from heat and fold in pesto; if sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt, if needed. Top with basil (if using).

https://streaming.hearstdigitalstudios.com/55a5b93d-9384-4d17-8f4f-65c7a4b5f5cc/video_9x16_1080p_hd.mp4

This easy chicken pasta pairs fresh pesto with a creamy sauce for the ultimate weeknight dinner.

This Chicken Pesto Pasta Is What Weeknight Dinner Dreams Are Made Of

This easy black bean and corn salad, full of fresh summer produce and a zippy dressing, is great as a side, dip, or taco topping. 

Black Bean & Corn Salad

black beans,

avocado, chopped

red onion, finely chopped

jalapeño, seeds removed,

c. frozen corn, thawed

c. quartered cherry tomatoes

c. finely chopped fresh cilantro

garlic clove, finely chopped

lime

honey

cumin

c. crumbled cotija

What is another cheese I can use instead of cotija

In a large bowl, toss beans, avocado, onion, jalapeño, corn, tomatoes, and cilantro.

In a small bowl, whisk garlic, lime juice, oil, honey, and cumin; season with salt and pepper.

Pour dressing over bean mixture and toss to combine. Add cotija and toss again to combine; season with salt and pepper, if needed.

This recipe was so good and easy to make! I added a little extra tomatoes and also added chickpeas.

Similar to my personal recipe. I tried this and its works fine.
Add a ripe diced mango, and you will be in salsa heaven

I used yellow and white canned corn, not frozen, also local avocados were hard as rocks so I left that out. Seems like the dressing is missing something, otherwise, great ingredients, just a little blah.

I'm hoping it is as easy to make as it was yummy to eat. I found this at a recent dinner party and fell in love with the flavors. I'm making it tonight for the first time. YUM!

The instructions doesn’t say put in garlic as it shows in the ingredients list. So I forgot to put in the garlic. REALLY GOOD!

Instead of frozen corn, I used 3 ears of fresh corn and boiled them then cut them off the cob. I also omitted the honey and it was perfect!

I have tried this ... and wow... definitely a great dish

https://streaming.hearstdigitalstudios.com/9a601b03-4b8d-4727-9024-84eebbab99a2/video_16x9_1080p_hd.mp4

Follow along with our hands in pans recipe for this easy black bean & corn salad that is perfect as a side, dip, or taco topping.

This Black Bean & Corn Salad Goes With (& On!) Everything

Ree Drummond's easy salmon Niçoise salad recipe features tender roasted salmon, potatoes, green beans, eggs, and olives with a bright lemon-herb dressing

Salmon Niçoise Salad

lb. skinless salmon fillet,

lemon pepper seasoning

fingerling potatoes, halved

green beans,

lemon juice

capers

Dijon mustard

c. fresh parsley, chopped

tarragon

hearts romaine lettuce, chopped

eggs,

c. grape tomatoes, halved

c. pitted kalamata olives

I get paid over 220 Bucks per hour working from home with 2 kids at home. i never thought i'd be able to do it but my best friend earns over 15k a month doing this and she convinced me to try. the potential with this is endless...,COPY HERE➤➤𝐖𝐰𝐰.𝐂𝐚𝐬𝐡𝐛𝐚𝐚𝐫.𝐂𝐨𝐦

Preheat the oven to 450˚F. Season the salmon on both sides with the lemon pepper and 1 teaspoon salt and place on a foil-lined baking sheet. Bake until the salmon is just cooked through, 12 to 14 minutes, depending on the thickness. Let cool while you prepare the rest of the salad.

Bring a large saucepan of salted water to a boil. Add the potatoes and cook until almost tender, about 8 minutes. Add the green beans and cook until both the potatoes and green beans are tender, 4 to 5 minutes more. Drain and rinse under cold running water until cool. Pat very dry. Place in a medium bowl.

For the dressing: Whisk the lemon juice,&nbsp;mayonnaise, garlic, capers, mustard, and remaining ¼ teaspoon salt in a&nbsp;small bowl until smooth. Whisk in the&nbsp;olive oil to make a creamy dressing.&nbsp;Whisk in the parsley and tarragon.

Assemble the salad: Put the romaine in&nbsp;a large bowl. Drizzle with about half of&nbsp;the dressing, season with salt, and toss&nbsp;well. Drizzle the potatoes and green&nbsp;beans with a tablespoon or two of&nbsp;dressing and toss. Divide the romaine&nbsp;among plates. Flake the salmon into&nbsp;chunks and place on top of the salads.&nbsp;Add the potatoes and green beans,&nbsp;eggs, tomatoes, and olives. Drizzle with&nbsp;any remaining dressing before serving.

Craving something light and refreshing on a hot summer day? Grab some fresh produce and toss it into this 15-minute tomato cucumber feta salad recipe.

Tomato Cucumber Feta Salad

tbsp. white wine vinegar

tbsp. fresh dill, minced

chives

dijon mustard

garlic cloves, grated

heirloom tomatoes,

Persian, Kirby,

(8-oz.) block feta, cubed

Kosher salt,

Black pepper,

c. parsley leaves

tbsp. fresh dill, chopped

basil leaves, torn

looks like a great recipe for when our vegetarian son visits, I would like to print the recipe

Because of the freaking ads. You can’t read the recipe because of all the pop ups. And the the pop ups compete with each causing the page to move up and down so you can’t read the recipe. When this happens, I just leave. This is the stupidest thing I’ve ever seen. It causes lost revenue. I’m not buying anything from companies that ruin what you’re trying to read. I’m not even going to try and figure out the recipe. LOSS-LOSS

For the dressing: Add the oil, vinegar, dill, chives, honey, mustard, red pepper flakes, garlic, salt, and pepper to a small mason jar. Secure the lid and shake vigorously to combine. Set aside 

For the salad: Arrange the tomatoes, cucumbers, and feta on a platter. Give the dressing a final shake. Spoon over a few tablespoons of the dressing and season everything with a good pinch of salt and pepper. Top with the parsley, dill, chives, basil, and another few tablespoons of the dressing. 

Serve the salad with the remaining dressing on the side.  

Please don't comment on reviews if u haven't ever made the recipe… “Sounds like a great recipe” doesn’t help anyone…I made this over a “camping” weekend and it turned out great. I mixed all the liquid parts in a mason jar with the herbs. Then I poured it onto the pre-cut up veggies & feta to mix it all together. It was fresh, light, and delicious. If u r in the convenience of your own home, I would def choose to sprinkle the fresh herbs on top, exactly like the recipe states. I forgot the basil and it was just fine.

This looks absolutely amazing I can't wait to try it!! Thank you for sharing such amazing food ideas with us all.

This easy fajita seasoning is smoky and flavor-packed with a kick of spice from red pepper flakes. It's great on beef, chicken, vegetables and seafood. 

Fajita Seasoning

tbsp. chili powder

tbsp. cumin

garlic powder

oregano

paprika

In a small bowl, combine the chili powder, cumin, salt, garlic powder, oregano, paprika, sugar, and red pepper flakes. 

In a large bowl or baking dish, drizzle up to 1 1/2 pounds steak, chicken, shrimp, or vegetables with vegetable oil and rub with the fajita seasoning. Let steak and chicken sit at room temperature for 30 minutes before cooking. Shrimp and mushrooms can be cooked right away.

May increase the red pepper flakes to amp up the heat! Otherwise, perfect blend! Flavor is spot on and easy to make with spices I typically have in my arsenal. I’ll never buy fajita seasoning again!

Absolutely delicious! I cooked shrimp fajitas with peppers, mushrooms and onions. I cooked the veggies first, then added the shrimp all seasoned with this seasoning and I used avocado oil with it! Served with flour shells, sour cream, salsa and lime wedges!! Really great. Thank you

I reimagined our viral cowboy butter steak as a pan-seared chicken skillet with a herby, zingy sauce that's perfect for date nights or weeknight dinners.

Cowboy Butter Chicken Skillet

(6- chicken breasts

kosher salt, divided

c. (1 stick) unsalted butter

shallot,

c. (or more) low-sodium chicken broth

horseradish

smoked paprika

chives,

tbsp. finely chopped fresh parsley

tsp. finely chopped fresh thyme

Made this and found it to be quite excellent! I used chicken thighs as there are only two of us and I knew we'd have leftovers and the thighs heated up just great without getting dried out or tough like breasts tend to do. I cut the paprika to 1/2 tsp as I didn't know how hot it might be. Will use a full tsp next time. Served the leftover thighs with egg noodles and the sauce and chicken combo'd perfectly with them.

Made this and family all LOVED it! The flavor was great and it yielded a juicy and well-cooked chicken breast!

Excellent delicious dish. Def make this

It was decent and pretty quick to make

Was way better than it had any right to be would be good with mash or rice.

In a large skillet over medium-high heat, heat oil. Season chicken on all sides with 1/2 tsp. salt and 1/2 tsp. pepper. Cook chicken, turning halfway through, until golden brown, 7 to 8 minutes per side. Transfer to a plate.

Reduce heat to medium and melt butter. Add shallot and garlic and cook, stirring, just until fragrant, about 2 minutes. Add broth, mustard, horseradish, paprika, chives, parsley, and thyme, and whisk to combine; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.

Bring mixture to a low simmer. Return chicken and any accumulated juices to skillet. Cook, stirring occasionally, until an instant-read thermometer inserted into thickest part of chicken registers 165° and sauce is slightly reduced, 8 to 10 minutes, depending on thickness of chicken. If liquid reduces too much, add 1 to 2 Tbsp. broth to loosen into a pourable sauce.

Serve chicken with sauce poured over. Sprinkle with chives.

This might be the best chicken dish I have ever made! It has so much flavor, I’ve never had anything like this! I added almost double the broth to extend the sauce. Turned out perfect, I’ll definitely be sharing this recipe with my friends and family! I wish I would’ve taken a photo, but it turned out just like the video.

Hesitant to try this as there are a lot of recipes with pan sauces and also the tendency to call a recipe "Cowboy" to get attention. I'm not sure cowboys used thyme, horseradish, garlic and whatnot to make dinner. However, this is a great recipe, I made it as it is written(maybe with a little extra garlic and 1/2 cup of white wine), and even at the first taste, it was a winner. And my approval lasted through the whole meal. Great mix of flavors, I will be making this again. A good creation!

This dish was scrumptious. I made it w/ mashed potatoes and used the sauce as gravy. Chefs kiss

This was delicious. I reduced the horseradish and Dijon because I didn't want my kids to know that I added it. Also, I had cowboy butter seasoning I used on the chicken. Definitely will make again.

I really liked it and I think it would be a great base for a pasta or could switch the chicken out for pork chops. I would say it’s needs a little something extra though like lemon juice or blacken seasoning. That’s just my opinion though. Will make again but will experiment with altering slightly.

Overall I really enjoyed this dish. The one thing I might add next time is just a bit of lemon juice at the end to brighten it up a bit.

One of the best chicken dishes I've made. It was super easy and my wife has already requested more. 5 stars all the way!!

I really loved the recipe. I added 1/2 cup heavy cream and deglazed the chicken bits with 1/2 cup Sauvignon blanc. (Kids prefer creamy so chose to alter recipe for their palates)

Made the recipe. I’d have to agree…less salt. Was good…not great.

Loved this recipe and so did the family. Next time I make it, I’ll use chicken thighs, my chicken breasts were too thick and I prefer the thighs. Overall it was huge hit!

It was fine but not worth the calories for us.

Chicken breast usually bores me to tears, but this recipe changed my mind

https://mos-streaming.hearst.io/6e3b40e8-9500-4f94-879c-52b9a6f0f1ec/video_9x16_1080p_hd.mp4

Top 9 occasion: al fresco recipes from across the web

The most viewed occasion: al fresco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grape Salad

Street Corn Pasta Salad

Marinated Shrimp

Chicken Pesto Pasta

Black Bean & Corn Salad

Salmon Niçoise Salad

Tomato Cucumber Feta Salad

Fajita Seasoning

Cowboy Butter Chicken Skillet

Top 9 occasion: al fresco recipes from across the web

The most viewed occasion: al fresco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grape Salad

Street Corn Pasta Salad

Marinated Shrimp

Chicken Pesto Pasta

Black Bean & Corn Salad

Salmon Niçoise Salad

Tomato Cucumber Feta Salad

Fajita Seasoning

Cowboy Butter Chicken Skillet

The most viewed occasion: al fresco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine