The Viral Olympic Village Chocolate Muffins

PHOTO: Lorraine Elliott

These muffins from the Olympic Village went viral in Paris. Now it’s your turn to channel your inner Olympic hopeful and swoon over a village favorite.

Mini Muffulettas

PHOTO: JENNIFER DAVICK; STYLING: AMY BURKE

This week’s Tailgate Treat is mini muffulettas-delicious, bite-sized sliders that are perfect for snacking and packed with flavor.

Kool-Aid Grapes

Photo: Bake It With Love

A new classic perfect for a poolside treat.

Ingredients

• 2-3 lbs green grapes (one bag, seedless)

• 6 oz Kool-Aid mix (2-3 flavors of Kool-Aid with 1 3-ounce packet per pound of grapes)

Instructions

1. To get started, freeze your grapes for 1 hour. After an hour, remove the stems by giving them a quick twist (it's much easier when they are frozen).

2. After the stems have been removed, add your grapes to a colander and rinse them with cool water.

3. Transfer the grapes to ziploc bags (one for each color/flavor), then add the Kool-Aid, seal, and shake them up.

4. Line a baking sheet with parchment paper and pour the grapes onto it. Return to the freezer for 24 hours. After 24 hours, pull them out of the freezer and enjoy!

There are many variations of this recipe online, but we chose this one from Bake it with Love because the clear directions set you up for success. Check out the website for tips or more incredible recipes.

Buffalo Chicken Dip

Photo: Unsplash

A classic that never fails.

Ingredients

• 2 Cups Cooked Shredded Chicken (Rotisserie-Style works best)

• 8 Ounces Cream Cheese (Softened)

• 1 (1 Ounce Package) Dry Ranch Dressing Mix

• 2 Teaspoons Garlic Powder

• 1 1/2 Cups Shredded Cheddar Cheese

• 1/2 Cup Frank's Hot Sauce

Instructions

1. Combine ingredients in a slow cooker.

2. Stir well.

3. Cover the crockpot and cook on low for 1-2 hours until the dip becomes hot and bubbly.

4. Serve with chips, crackers or veggies

Alternatively, this dip can be cooked in the oven rather than in a crockpot. Preheat the oven to 350 degrees and bake the ingredients in a baking dish for 20-25 minutes.

Red, White And Blue Salad

Photo: Foodie Crush

Your friends will be grateful for a healthy dish to compliment the giant bowl of potato chips at the Independence Day party.

Ingredients

• 2 cups watermelon cubed

• 1 cup jicama peeled and cubed

• 1 cup blueberries

• 2 tablespoons lime juice

• 2 tablespoons honey

• pinch of chili powder

• 1/2 teaspoon salt

• 1/4 cup fresh mint, chopped

• 1/4 cup feta cheese, crumbled

Instructions

1. Mix watermelon, jicama and blueberries in a large bowl.

2. Mix the lime juice, honey, chili powder and salt in a small bowl and pour over the watermelon mixture.

3. Add mint and more salt to taste and top with feta cheese crumbles. Chill for 30-60 minutes before serving.

Thank you Heidi at Foodie Crush for this recipe. Make sure you go check out the original recipe which includes tips and tricks as well as other fabulous dishes to try.

Pimm's Cup

PHOTO: Unsplash

We bring you the Pimm's Cup in honor of Wimbledon’s favorite gin-based liquor. (Wimbledon starts on July 1).

Ingredients

• 2 ounces Pimm’s No. 1

• 1/2 ounce lemon juice, freshly squeezed

• Ginger ale

Instructions

1. Add Pimm’s No. 1 and lemon juice into a highball glass over ice. Top with ginger ale and stir to combine.

2. You may garnish your glass with a cucumber slice, mint sprig, strawberry, lemon or orange wheel, or a combination of them.

Watermelon Lemonade

PHOTO: Unsplash

Summer served up in a glass.

Ingredients

• A 6 lb watermelon, cleaned

• 4 lemons

Instructions

1. Half your watermelon and scoop the flesh into a blender.

2. Process until smooth and strain through a fine-mesh sieve to remove the seeds.

3. After juicing the lemons, add the juice to the watermelon juice and a generous amount of ice cubes to a large pitcher.

4. Serve by adding a few slices of lemon and mint.

5. Should you want to make this a cocktail, add your favorite spirits.

Peanut Chicken Protein Bowl

PHOTO: DELISH/JULIA GARTLAND; FOOD STYLING: BARRETT WASHBURNE

Summer weeknight meals made easy.

Ingredients

• 1 large sweet potato, peeled, cut into 1/2" cubes

• 1 large red onion, finely chopped

• 3 Tbsp. extra-virgin olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 1 lb. boneless, skinless chicken breasts

• 1/2 tsp. garlic powder

• 1/2 tsp. ground ginger

• 1 small clove garlic, finely chopped

• Juice of 1 lime

• 2 Tbsp. creamy peanut butter

• 1 Tbsp. honey

• 1 Tbsp. reduced-sodium soy sauce

• 1 Tbsp. toasted sesame oil

• 4 c. cooked brown rice

• 1 avocado, thinly sliced

• 2 c. baby spinach

• 1 Tbsp. chopped fresh cilantro

• 1 tsp. toasted sesame seeds

Instructions

1. Preheat oven to 425°. On a large baking sheet, toss potatoes and onion with 1 tablespoon olive oil; season with salt and pepper. Bake until tender, 20 to 25 minutes.

2. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon olive oil. Season chicken with garlic powder, ginger, salt, and pepper. Cook chicken, turning occasionally, until golden and no longer pink, about 8 minutes per side. Transfer to a cutting board and let rest 10 minutes, then thinly slice.

3. In a small bowl, whisk garlic, lime juice, peanut butter, honey, and soy sauce until combined. Whisk in sesame oil and remaining 1 tablespoon olive oil until smooth.

4. Divide rice among bowls. Top with potato mixture, chicken, avocado, and spinach. Sprinkle with cilantro and sesame seeds. Drizzle with dressing.

Delish always has the best recipes. You can find tips and tricks for this recipe here and more delicious dishes on the website.