This has been my staple summer salad dressing for 8 years. Paired it with a crunchy antipasto salad and my taste buds were dancing💃🏼

It is tangy, flavorful, and bright. Perfect topped on any salad! House salad, caprese salad, sandwiches?! Let me know what you try it on!

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One of my all time favorite breakfasts to make in a pinch for the family or when we are hosting! The blueberries bring a fresh flavor to such a comforting dish. If you do not have sourdough discard, this can be made without discard! You can leave out completely or add a large scoop of greek yogurt. The recipe already has buttermilk in it so you already get moisture and tang for the dish.

Servings: 9 biscuits

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

• ½ cup (113g) unsalted butter, melted

• 2 cups (240g) all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ¼ cup (50g) sugar (adjust to taste)

• 1 cup (240g) buttermilk (or milk + lemon juice, see below)

• ½ cup (120g) sourdough discard (unfed)

• 1 to 1¼ cups fresh or frozen blueberries

• 1 tsp vanilla extract (optional)

Instructions

1. Preheat oven to 450°F. Pour melted butter into an 8x8-inch baking dish.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

3. Stir in the buttermilk, sourdough discard and vanilla just until combined.

4. Gently fold in the blueberries. If using frozen, toss them in a teaspoon of flour to reduce bleeding.

5. Pour the batter into the baking dish over the melted butter. Spread evenly and lightly score the top into 9 squares.

6. Bake 25–28 minutes or until golden on top and a tester comes out clean. Brush some additional melted butter on top (optional for shine).

7. Let cool for 10–15 minutes, then cut and serve as is or drizzle with a lemon glaze. Enjoy!

Buttermilk Substitute

Mix 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit for 5–10 minutes until slightly curdled.

Lemon glaze

1/2 cup powdered sugar

1-2 tbsps fresh lemon juice (you can add zest for more flavor and color!)

Mix together gradually adding lemon juice until desired consistency.

The whole viral trend where you pour the cheesy goodness over the tortilla chips to make the most delicious nachos is like dinner and a show😂 I like to make different versions of these when I have guests because it’s filling, satisfying and has that ‘wow’ factor 🤩

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This is hands down my favorite series of mine! I have so many flavor combinations that I figured I’d share them all in one place sho they’re easier to find!

High Protein Ranch Dip

1 (16 oz) container cottage cheese (whole milk or low-fat, your choice)
2 tbsp fresh lemon juice
1 clove garlic, minced (or ½ tsp garlic powder)
½ tsp onion powder
2 tbsp fresh dill, chopped (or 2 tsp dried dill)
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped or green onion or both
½ tsp sea salt (to taste)
½ tsp black pepper

Use an immersion blender of food processor to blend everything together until smooth.
Taste and add more herbs and seasonings as desired (I prefer lots of green onion and garlic).
You can also adjust the thickness by blending in a splash of water or milk at a time to thin it out.
Chill for at least 30 minutes before serving for flavors to enhance. Enjoy!

Extra High Protein Buffalo Chicken Dip

1 container of your fav cottage cheese
1-2 tbsps of buffalo sauce
1/3-1/2 cup shredded chicken (I used rotisserie)
1/2 tsp garlic powder (optional, but I love it)
1-2 green onion, sliced thin (optional, but vibes, crunch and color)

Using an immersion blender, or food processor, blend your cottage cheese until smooth. Mix in preferred amount of buffalo sauce and garlic powder. Fold in shredded chicken and green onion which might be easier in a bowl, but I wasn’t dirtying a bowl. Eat with chips, veggies, on toast, or as is. Enjoy!

Dill Pickle Cottage Cheese Dip

1 container of your favorite cottage cheese
2-3 tbsps of pickle brine
8-10 pickle chips, finely diced
2 tbsps fresh dill
1 tbsp fresh chives (optional, but I love it)
1 clove garlic, grated (or sub with 1/2 tsp garlic powder)

Using an immersion blender or food processor, or blender, blend cottage cheese until smooth. Add fresh herbs and blend until smooth. Stir in garlic, pickle brine, and chopped pickles. I topped it off with some additional fresh herbs and chopped pickles. Enjoy!

Tex-Mex Cottage Cheese Dip

1 container cottage cheese
1 tsp taco seasoning (to start, taste and add more if you desire)
6 tbsps salsa
Juice of 1/2 lime
2 tbsps cilantro (optional, but I love cilantro)

Using an immersion blender (or food processor), blend cottage cheese until smooth. Add lime juice, seasoning, cilantro if using and blend into cottage cheese. Mix in salsa. Use tortilla chips to dip in, add to sandwiches, tacos, bowls, etc. enjoy!

Elote Cottage Cheese Dip🌽

1 container of cottage cheese
1 ear of corn, cooked and kernels shaved (about 1/2 cup of corn)
1/8 cup chopped fresh cilantro
1-2 tsps tajin
2-3 tbsps cotija cheese crumbles
Juice of a lime
Sliced jalapeño, optional

Blend cottage cheese until smooth using an immersion blender or food processor. Mix in all remaining ingredients, reserving some to garnish. Serve with tortilla chips and enjoy!

Chicken Bacon Ranch Cottage Cheese Dip

1 container of your favorite cottage cheese
4 green onion, roughly chopped
2-3 tbsp fresh dill
2 tbsp fresh parsley
Small bunch fresh chive
1 tsp garlic powder (you can also use a fresh clove)
Pinch of salt
1 tbsp lemon juice
1/2 cup shredded chicken
6 strips of bacon, rough chop (totally could sub with bacon bits)

Using an immersion blender, food processor or blender, blend cottage cheese until smooth (I keep it in the container to make cleanup easier, but you can add it to a bowl). Add all your herbs, garlic powder, salt and lemon juice. Blend until smooth. Fold in shredded chicken and bacon. Serve with chips and enjoy!

High Protein French Onion Dip

1 container of your favorite cottage cheese
1/8 cup fresh parmesan
1/2 tsp Worcestershire sauce
1/4 tsp onion powder
2 small yellow onions
2-3 garlic cloves, minced
2 tbsp butter, for caramelizing onions
Salt

First, you’re going to want to caramelize your onions. Thinly slice onions perpendicular to root and stem cuts OR dice small. Over medium/low heat melt butter in a large pan and add onions. Add in a pinch of salt and a splash of water to speed up process (you can continue to add splashes of water throughout caramelizing). Occasionally stir onions to prevent from burning. Once bronze and jammy, stir in garlic. Cook until fragrant then remove from heat to cool completely.

Using an immersion blender or food processor, blend cottage cheese until smooth. Mix in parmesan cheese, Worcestershire sauce, and onion powder. Taste to adjust. Fold in onions/garlic. Top off with chives and enjoy!

Strawberry Cheesecake Cottage Cheese Dip

1 container of cottage cheese
2-3 tbsps powdered sugar
2 tsps vanilla extract
Pinch of salt
Strawberry jam
4 graham crackers (plus more for dipping)
2 tbsps butter melted

Start by blending the cottage cheese with an immersion blender or food processor until smooth. Blend/mix in the powdered sugar, vanilla and pinch of salt. Now you can either dollop the jam on top and swirl it in (like I did) OR mix in 3 tbsps to the whole container if you want full strawberry flavor. Before serving, crushed the graham crackers, mix with the melted butter, sprinkle on top and serve with graham crackers for dipping. Enjoy!🍓

Some people keep date bark in their freezer, I keep bites of caramelitas🤭 If you have never had a caramelita, you need to switch that up ASAP. The oat cookie-like base is layered with chocolate chips, golden, luscious caramel, more oat cookie crumbles and a finish of flaky salt (always). I have made these a handful of times now and I gotta say, they never get old😭❤️🙌🏼

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I truly love salmon so much. It really can do it all. This bowl is packed with protein, healthy fats, fiber, and antioxidants… so it’s the kind of meal that’ll keep you full and satisfied! Not the mention the colors😍

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Ok so years ago I used to ALWAYS get this salad from Whole Foods when I was out and about and needed a quick snack. It was my favorite then one day I just couldn’t find it. So, unfortunately I started making it even better at home🤭 It’s a great side or you can serve it with practically any protein for a full meal!

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I honestly thought it was going to be impossible to make a pasta salad that would be my front runner over the elote ‘Mexican street corn’ pasta salad, but this was jaw dropping. I already made a huge 2 pound batch for a party and left the chicken out to make this more of a side dish and it was excellent as well.

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Let me start by saying wow. This came out way better than I had initially thought and I’m so excited. My thought process was everyone makes smashed tacos, but after making the viral döner kebabs I figured why not also smash them?!

These homemade pitas were CRAZY 😍🤤

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Arguably one of my favorite pasta salads to date, but we will get into the rest later🤭. The star of the show is the homemade pickle ranch dressing. So, if you have never made homemade mayonnaise, or don’t have an immersion blender here are a few options! I use mine easily 3 times a week🤯

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I think we can all agree that samoas are the crowd favorite of girl scout cookies. I have made them from scratch before and they were out of this world. So, I decided let’s turn it into an ice cream sandwich!

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My best friend made dumplings… so I made some dumplings🤪 no but seriously, my bestie is such a great cook and always inspires me. I made these similar to pot stickers with the folding of a soup dumpling (so beautiful). Of course, fold them however you’d like!

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I have been craving a French dip for WEEKS and realistically don’t know of many places that I can get a reaallly good one by me. In the summer we frequently make chuck roast on the smoker (to avoid the oven lol). So, I planned accordingly and made plenty for dinner so that I can use the leftovers to satisfy my craving😍

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After the s’mores ice cream sando, I knew I had to make another flavor. My brain is in strawberry season so strawberry everythingggg is the move right now. Look at these beauties!

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I don’t jump on every viral trend, but when I do, you know it’s good🤤! The smash burgers are killer, the döner style kebabs, and now this?? I knew I couldn’t say no. Especially because Ross was shocked I waited so long to make it🤭

I recommend serving them with some tzatziki to really bring it all together. Also, they are amazing leftover as well!

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These crunchy, crouton-like sub rolls have me in a chokehold. They are irresistible. And the smell of them?! It’s like garlic bread croutons hugging whatever sandwich you make on it. Now pair that with a crispy cutlet and fresh salad 🤤

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I am a HUGE fan of my stuffed peppers😂 genuinely just love the stuffing. I was craving it, but didn’t want the extra work of par-boiling, stuffing and then baking the peppers. So, I decided to make the unstuffed pepper skillet! Everything I love about stuffed peppers in a one skillet meal in under 30 minutes🤌🏼✨

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I love a good sandwich. I think that is probably very clear by now. On every Friday we have pizza night, but to make it a full meal there must be protein present. So, I made some meatballs to have along with our pizza and with the leftovers I HAD to make an elevated meatball sub. I whipped up a fairly simple pesto to lather on top of the garlic bread roll followed by meatballs, sauce, mozzarella and parmesan.

Since one of my boys has an egg allergy (praying we outgrow that), I do not use eggs in my meatballs. Let me just say, they are not miss the slightest. My secret ingredients are some grated/processed onions and stale bread soaked in milk. No breadcrumbs needed, no egg in sight, just lots of flavor and super tender meatballs.

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I’m at the point of toddler motherhood where I’m primarily running off of espresso, fumes, and the scraps from my kids’ breakfast lol. I am a HUGE breakfast person (normally), but I feel like mornings can be kind of busy getting everyone ready for the day, making sure the boys are fed, emptying the dishwasher, etc. So, making food to have ready to eat, especially on days where I have to be out of the door early, is saving my life right now. I have had this prepped in the freezer for a couple weeks at this point and have LOVED it. However, you do not need to store this in the freezer for it to be good. This is great for brunch the same day, and double the batch easily to feed a hungry crowd.

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I don’t think I have met anyone who can confidently turn down a cinnamon bun. We have made this exact recipe countless times. So, you can say it’s tried and true. The whole family is in love and my sons request them weekly😂 Can you blame them?

Contrary to belief, you do not want to wait until the tops are golden brown because that means they are starting to overcook. For pillowy, perfectly baked cinnamon buns there are a few ways to know they have reached that level. I include all these steps in the recipe😊

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