What We Are Having

It’s about to be that sweet sweet Summertime, which means grilling out, lighter meals, and Georgia heat! If I can get any excuse to escape the heat of the kitchen,

I will…I’m already eyeing those boozy popsicles! If you’re looking for simple and delicious recipes, I’m your girl!

Be sure to follow and tag me on Facebook and Instagram! @WHATWEAREHAVING


2 Cups Chopped Cantaloup
1/2 Red Bell Pepper – Chopped
A few thin slices of Red Bell Pepper
1 Jalapeño – Sliced
As much fresh mozzarella as your heart desires
1/4 Cup Fresh Basil – Rough Chopped
Optional: Balsamic Glaze

Dressing Recipe:

2 TBS Apple Cider Vinegar
3 TBS Olive Oil
1-1/2 TBS Honey
Salt to taste
Whisk dressing ingredients, set aside.
Combine fruit salad ingredients, drizzle dressing.

Spicy Avocado Margarita Popsicles

2 Avocados – Chopped(Sub with frozen avocado pieces if desired)1 Cup Margarita Mix
6oz Tequila
2 Jalapeños – Chopped
1 TSP Salt

In a food processor or blender, pulse ingredients until fully puréed. Place in popsicle molds for 8 hours up to overnight.

Remove from molds, top with tajin, enjoy!

Summer Market Chicken Salad

“This chicken is so simple it’s great on everything”


2-4 Boneless Chicken Breast/Thigh
1/4 Cup Balsamic Vinegar
2 TBS Olive Oil
2 TBS Honey
2 TSP Garlic Powder
Salt & Pepper

Ingredients (Salad Dressing):

1/4 Cup Apple Cider Vinegar
1/4 Cup Olive Oil
3 TBS Honey
1 TSP Garlic Power
Salt to taste

Salad Toppings:

Mixed Greens, Strawberries, Corn(optional), Green Onion, Blue Cheese, Granola with Almonds


Preheat Oven to 350°. Season chicken with dry ingredients.
In a pan over high heat brown chicken on both sides. Pour balsamic mixture over chicken, and bake. Bake for 20 minutes, or until chicken is done.

Rest for 5 minutes, then slice.

Mix all salad dressing ingredients and whisk (or shake – if you use a mason jar like me).
Assemble salad, add chicken, toss in dressing

Caprese Pasta Salad


2 Cups Tomatoes – Chopped (any variety)
1lb Orecchiette – Cooked al dente
1 cup Fresh Mozzarella Balls (small)
1 cup Fresh Basil – Rough Chopped
¼ Cup Olive Oil
¼ Cup Balsamic Glaze

In a bowl, mix all ingredients thoroughly. Let the salad chill in the refrigerator for 2 hours up to overnight.
Top with extra balsamic glaze and fresh chopped basil.

Mexican Style Pork Tenderloin with Jalapeño Peach Salsa

Ingredients (Pork):

1 Pork Tenderloin
1 TBS Garlic Powder
2 TSP(ea.) Cumin & Chili Powder
Salt & Pepper
Olive Oil

Ingredients (Salsa):

2 Peaches – Chopped
3 Jalapeños – Chopped
⅛ Red Onion – Chopped
¼ Cup Cilantro – Chopped
2 Cloves Garlic – Minced
2 Limes – Juiced
Salt to taste

In a bowl combine garlic powder, cumin, chili powder, salt and pepper – whisk. Pat dry the tenderloin, then dry rub with spice mixture.

Preheat oven to 375°. Using an oven safe skillet, heat to high heat and coat the skillet with olive oil. Sear dry-rubbed pork tenderloin on all sides until golden brown. Transfer skillet to the oven and cook for 20 minutes or until the internal temperature reaches 145°.

While the pork is cooking combine all salsa ingredients and place in the fridge.

Transfer pork to a cutting board, cover with tinfoil and let rest for 20 minutes before slicing.

Top with salsa mixture, and enjoy!