We have had so much rain in Indiana this summer that my fiancé and I haven’t been able to grill out very often! We both love grilled chicken breasts – I think the best chicken is always made on the grill. But what do you do when the weather won’t let you use your grill? If it stops raining, we think “Quick! Get the lawn mower out!!”

I have the perfect recipe for you for baked chicken breasts that stay juicy and delicious even days later!

There are a few ways to cook salmon – baking and poaching being two popular methods. I like baked salmon if I marinate it or use a sauce topping but poached salmon is great for using seasonings such as lemon pepper, one of my favorites.

The first time I had poached salmon was actually at Sam’s Club. They were having samples of lemon pepper poached salmon and I loved it. My parents asked them how the salmon was cooked and we were amazed that it was seasoned on top and cooked in water – that’s it! I don’t think my parents have ever made salmon any other way!

Have you ever searched for a recipe ingredient that seemed very basic but turned out to be really hard to find? That’s what happened to me with this stew. Apparently turkey tenderloins are a rare find, at least in the Indianapolis area. After going to two different grocery stores, I ended up settling for a pre-marinated turkey tenderloin, hoping the flavor would fit well in the stew.

The thing I love about cooking though is that almost anything can be replaced with something else. Now baking is a different story, don’t try to replace ingredients when baking unless you know what you’re doing.

If you can’t find turkey tenderloins (even the pre-marinated kind), you may use chicken breast tenderloins or even use beef!

Summertime calls for laying out by the pool, cold lemonade, and refreshing salads! I have been trying to come up with the perfect combination for a salad for a long time and I think I may have found it with this creamy crab and vegetable salad. I actually don’t know if I’ve ever made the same salad twice since it’s so easy to make it different by adding or replacing a vegetable or protein, but this salad was perfect – it had a good balance between soft, creamy, and crunchy!

Stuffed peppers are great – they look fancy but are easy to make, there are many ways to make them so you don’t get bored, and it’s like natural portion control (if you stick to one or two pepper halves).