When it starts hitting 80 degrees outside, a serious craving for foods like barbecue and grilled veggies sets in; my mouth waters at the faintest smell of burning mesquite lingering in the humid Texas air. The only way to relieve this problem, at least temporarily, is to go on a recipe-search for summery dishes. I especially love those that include pictures so realistic, I can actually get a whiff of that tempting, buttery corn cob displayed before me on a merciless computer screen.

The perfect side dish to a traditional barbecue meal would appear to be something like baked beans, but how about Maple-Glazed Beans? Using simple ingredients, Carla creates savory beans that anyone would be happy to have on their plate, right next to a lonely piece of brisket. Bacon and maple syrup are the key ingredients in this pot of beans!

Though ribs, chicken, and hamburgers are some of the typical meals prepared on a barbecue pit, Bjmj_1622 shows us that an interesting combination of ingredients, like shrimp and pasta, can be used to create a barbecue-inspired recipe that’s prepared indoors. His Barbecue Shrimp and Pasta dish only requires the use of a skillet, and a large pot to cook up the pasta. So if there’s a thunderstorm nearby, but you were planning a barbecue for the weekend, you can still create a meal that has the barbecue taste you’ve been craving.

If the sun is shining down on you, then you’ll want to try LPGerrald’s recipe for Texas-Style Barbecued Chicken. I’m sure this Southern recipe will keep any clouds away, it’s delicious comfort food with a kick.

1SWEDEGIRL’S Grilled Summer Squash with Basil Oil can be prepared indoors or outdoors, depending on where your grill is located (and if that storm’s still around!). It’s a light side dish that will complete your hearty meal!

Many of us are watching our sugar intake for different reasons. Though I admit to following the orders of my demanding sweet tooth more than a few times, I do make light desserts every now and then. My reason for doing this? So I can tell my dentist that I’m trying to cut-back on sugar when she tells me that I have yet another cavity! Ok… ok, so I want to lead a healthy life too, that might be the other reason.

Thankfully, I recently came across a few dessert recipes on Key Ingredient that don’t use very much sugar and don’t skimp on flavor. I was pleasantly surprised when I discovered pennyfl2911’s recipe for Fruitful Muffins. This naturally sweet dessert only calls for 1/4 cup of brown sugar! These would even make a tasty and nutritious breakfast snack.

In Lili4’s description of Ana’s Fudge/Fruit & Nut Chocolate Chunks she simply says that this recipe is “The best”. This dessert obviously speaks for itself! What’s baffling is that it’s almost entirely sugar free, aside from the bits of semisweet chocolate that make it decadent and delicious.

It’s hard to imagine baking a pie without any added sugar, but jenniferdube successfully pulls it off with her Apple Pie recipe. Apple juice is the only ingredient she uses to give this pie a hint of sweetness, the cinnamon and nutmeg take care of the rest by adding flavor and spice to this classic American dessert.

Not everyone’s a fan of fish, especially the kiddos. But any finicky eater will enjoy Ninakatine’s Seaside Fish Fingers. They’re like fish sticks, only healthier and homemade. She even includes a recipe for dipping sauce in the same post. The seasoning in the breading will lessen the fish flavor that’s often perceived as unappealing. If a mild fish like tilapia is used to prepare this dish, I bet even a few non-fish eaters will be temporarily converted to seaside-fish-finger consumers!

While the kiddos gobble up Ninakatine’s recipe, the parents can sit back and enjoy CherokeeTopaz’s Sea Food Chowder. This dish is a bit more complicated in flavor, but in the end, it’s simply a tasty mix of pasta, cream sauce, and crab meat.

For those who’d like a crab dish that’s even easier to prepare, CynMaria has a recipe that she calls Easy Seafood Pie. Judging by the looks of it (check out that picture!), this recipe only appears complicated. Everything pretty much gets baked together in a pie plate for a little over half an hour — it’s that simple.

Most of the time, Thanksgiving and Christmas desserts come to mind when I think of pies. But just as there is more than one way to make a pie crust, there are many ingredients that can be used to create both savory and sweet pie fillings. For instance, Momof2 fills her pies with parmesan cheese and onions to create a rich, buttery filling that also includes sour cream and eggs. Nalli’s Light and Tasty Tomato pie is equally as creamy; mayo and buttermilk balance out the acidity of the tomatoes while spices like basil conjure up images of a traditional Italian meal.

If your favorite meals consist primarily of protein, then you’ll find that Carla and Jenniferdube’s meaty pies are more than satisfying. Carla’s Steak, Guinness, and Cheese Pie is mouthwatering, to say the least. The portabella mushrooms and carrots give it a hearty texture, while the rosemary sprigs and sharp cheddar cheese add depth. Jenniferdube thickens up her savory Meat Pie with high amounts of protein, using veal and ground pork. Sage, allspice, and salt are the only spices called for in this dish — it’s a classic.

Summer’s right around the corner, so it’s just about the time to start using that grill again! Usually a grill brings to mind thick, juicy burgers or possibly a few freshly toasted, buttery corn cobs. These aren’t the only mouthwatering dinners that can be prepared under a hot Summer sun, though.

Imagine a lightly spiced fish combined with in-season vegetables and a few sprinkles of olive oil, and you just might think of a recipe similar to loriarnold’s Tilapia and Summer Vegetable Packets. Not only is clean-up easy with this recipe, but you’ll probably even find the kids devouring this delectable combination of fish and fresh veggies without any difficulty, just like Kimberly did.

Just a few days ago, Kimberly made this dish o’ fish for her family. She was more than happy with the results. She says “it was easy to prep, easy to cook, and inexpensive… Will definitely make this again.” Based on her positive remarks and my analysis of the tasty ingredients in the recipe, this sounds like the perfect Summer meal for any family.

If you have a Texas-sized sweet tooth, then you’ll approve of today’s recipe for Texas Pecan Pie Bars. Just like the pie, they’re nutty and sweet - they also have more bite. The bottom layer is a cookie crust, which makes them possibly better than the pie; you get two desserts in one bite with these bars! It’s a tough call, though, pecan pie is difficult to compete with.

If you consider the time and effort it takes to make these bars, in the future, you might just abandon any thoughts of baking pecan pies (except for around the holidays - it isn’t Thanksgiving without a pecan pie!). Yes, they are that good. This recipe can be modified to your liking. I divided the recipe in half, decreased the number of eggs by 1, and increased the amount of butter (1 stick for half the recipe) to make up for the absent egg. The results were crunchy and delicious.

One of the great things about vegetables is that they’re naturally full of flavor, so rarely do they need anything more than a sprinkle of salt and pepper, as far as seasonings go. It would seem that putting together a memorable vegetarian dish should be easy, as a result of the vegetables already being tasty, but I often find myself running out of ideas when it comes to creating meat-free dishes.

When I come across vegetarian recipes and study the ingredients, I realize that most of the time, what makes a recipe tasty is the simple combination of veggies and starches. For instance, Mcassid1’s Potato Quesadillas recipe calls for ingredients like, potatoes, onions, and vegetable broth. As these basic ingredients cook together, their flavor comes out even more - it’s that simple.

Chili is another delicious meal that I often add meat to, thinking ground beef or turkey will make the dish taste better, but there are other ingredients I can add, like vinegar and even cinnamon! Mentat’s Spicy Two-Bean Vegetarian Chili is loaded with protein and an array of spices, you won’t be missing the ground beef after eating this chili. But if you’re in the mood for something a little more meaty, then CynMaria’s Baked Spaghetti Pie will appeal to you. You can sink your teeth into the portobellos, they’re thick and hearty…mushrooms!

As for a healthy and light dish, cenfield’s Quinoa Salad is just that. Ingredients like sweet corn and tart cranberries liven up the look and flavor of this colorful dish that can even be served as a side.

Eating healthy food can be a delicious experience; you don’t have to sacrifice taste for the sake of eating healthy. For instance, oranges aren’t Mother Nature’s only health-foods that are high in vitamin C. You’ll probably be surprised to discover that you fight off colds easier after consuming bell peppers instead of oranges. A half cup of chopped red bell pepper offers 240% of the daily value for Vitamin C. Even pizza can be a health-food if you sprinkle some bell pepper on top, just make sure it’s red or yellow, since these two bell peppers are packed with more vitamins than the green ones.

But instead of opting for pizza, why not try this recipe for Escalivada and Pollo A La Española? Not only is it healthy, but it’s also a filling and delicious Spanish meal that offers a buffet of flavors in one forkful. After the first plate, you’ll be lined up for seconds. It’s a good thing both these recipes yield enough food to feed a small crowd!

I suggest using pancetta instead of bacon; it has a much milder taste that will complement the chicken quite well.

If you’re in need of a vacation, but can’t seem to find the time for one, you can at least deceive your taste buds into thinking they’re not in Kansas anymore. Introduce them to a few new flavors and you might just find yourself getting a few recipe ideas in the process. Every week, I make it a point to cook at least one foreign dish. I feel it not only gives me a greater appreciation of the world, but I’ve also noticed it enhances my future cooking experiences. For instance, I might use a few spices I never would’ve even considered purchasing in the first place. As a result, a bland and boring everyday meal gets transformed into a dish packed with a plethora of different colorful flavors. Think of the beautiful fusion dishes all those wonderful chefs create, you might be able to make one for your family right at home!

If you’re dreaming of the green, lush hills of Ireland, then escape into your kitchen for a few hours and get inspired by a Colcannon recipe like this one. Together, the nutmeg and thyme will create a deep flavor that might be new to you; with milk as the broth’s base, this dish will leave you full and satisfied.

If you’re looking for a more exotic meal, something like African Peanut Soup is the exciting, stew-like dish that has your name on it. The creaminess of the peanut butter combined with juicy tomatoes and noodles or rice gives this soup a texture that’s all its own.

Now lets travel North from Africa and make our way to the Mediterranean region. Italian sounds good, but how about something from Spain? 1SWEDEGIRL shares her recipe for Tortilla’s Española. These are a lot different from Mexican tortillas. They’re loaded with a delicious combination of onions, potatoes, and even olive oil. These sounds like my kind of tortillas, I just might have to make them this weekend.

Sometimes when I hear the word lady fingers, I literally think of manicured, feminine hands with too many rings…silly, I know. Eliorakiah’s Tiramisu a L’Orange will have you thinking of lazy summer days spent feasting on citrusy desserts.

Rhonda puts a spin on the old ice cream sandwich with her Ice Cream Sandwich Cake. This is a recipe that’s fun and easy to put together, she even adds “We encourage creativity so go wild!” to her list of instructions. I suggest you take her advice!

If you’re still feeling nutty after trying Rhonda’s cake, I suggest baking up a batch of PB & J Cookies with Honey-Roasted Peanuts. Think of the sandwich, but with more crunch and less paper towels; this cookie won’t get all over the place like your sandwich will. It packs a punch of flavor in just one bite, and unlike the sandwich, you won’t be left with gooey peanut butter mouth afterward!