Macklin Graphics

05/22/2026

04/30/2026

FOR SALE: LuxenHome 2-Piece Abstract Metal Wall Decor Set $50.
2 piece abstract metal wall decor set - MultiColor Circles Lightweight and ready for vertical hanging. Approx. 36x12 inches per panel

01/22/2026

Hosting an event this year? We can make postcard invitations! Let us help you.

06/23/2025

SAUCES, SPICES

Black Magic Seasoning
https://www.101cookingfortwo.com/marlowes-black-magic-seasoning/

2 tsp onion powder
2 tsp garlic powder
1 teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 tsp salt
1 teaspoon paprika
1 teaspoon ground cumin

Mix well.

Store in an airtight container.

Chicken Wing Seasoning
https://whitneybond.com/chicken-wing-seasoning/

2 tbsp chili powder
2 tbsp smoked paprika
1 tablespoon garlic powder or granulated garlic
1 tablespoon onion powder or granulated onion
1 tablespoon kosher salt or sea salt
1 tablespoon cayenne pepper

Mix ingredients together in small bowl or mason jar. Store in airtight container for up to 6 months.

Outback Steakhouse Steak Seasoning
https://copykat.com/outback-steakhouse-steak-seasoning/

1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion salt
½ teaspoon dried coriander
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper

Place all ingredients in a small bowl and stir to combine.

Sprinkle liberally on your steaks when you cook them.

Lemon-Infused Olive Oil
https://cookingwithmammac.com/lemon-infused-olive-oil/
2 lemons scrubbed
1 cup olive oil

You can use regular or extra-virgin olive oil. A pinch of salt makes the lemon oil flavor pop!

Scrub the lemons under running water with a brush. Dry well. Use a vegetable peeler to remove the peels from one lemon. Try not to include the white pith, because it'll be bitter. Squeeze the lemons until you have half a cup of lemon juice.

Add oil, lemon peel, juice and salt to a small saucepan. Whisk to combine.Heat on high just until bubbles start to form, then put the heat on low. Steep over low heat for 15 minutes, stirring occasionally.

Move the pan off the heat and let the lemon cooking oil sit for an hour. Strain out the solids using a fine-mesh strainer.

Transfer the lemon olive oil to a glass bottle or jar and refrigerate.

Store in the fridge for up to a month.

Sun-Dried Tomato Pesto

https://www.simplyrecipes.com/recipes/sun_dried_tomato_pesto/

1/2 cup walnuts (or other nut)
1 cup (8 oz) sun-dried tomatoes packed in oil
3 cloves garlic, sliced
3/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon chili flakes (optional)
1 to 2 roasted red pepper quarters, from a jar
1/2 cup extra virgin olive oil

Toast the walnuts:
Preheat the oven to 350°F. Place the nuts on a sheet pan in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from the oven and allow to cool.

Start processing the ingredients:
Place the half of the sun-dried tomatoes along with all the walnuts, cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper (if using) into a food processor or blender. Pulse a few times until chopped well.

Add the rest of the tomatoes and the oil:

Next, add the rest of the sun-dried tomatoes and the oil they’re packed in. (Splitting up the tomatoes will add some variance in texture.)

With the motor running, steam in the olive oil, pausing to scrape down the sides once or twice, until the pesto has a uniform, but not-quite-pureed, consistency. (You want to ensure there’s still a bit of chunkiness to get a nice, toothsome texture.)
Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months for when needed.

When basil isn't in season, try this punchy and sweet sun-dried tomato pesto. It can be used in any way you would serve regular basil pesto, but we love it with pasta, spread on sandwiches, as a dip with veggies, or stirred into soup.

06/22/2025

ONE MORE SALAD DRESSING RECIPES

Dry Italian Salad Dressing Mix
2 tbsp garlic powder
4 tbsp oregano flakes
2 tsp black pepper
2 tsp basil flakes
1/2 tsp celery seed (flakes)
2 tbsp onion powder
2 tbsp sugar
1/2 - 3/4 tsp thyme
2 tbsp dried parsley
4 tbsp salt

Mix dry ingredients together and whisk or stir well You can add a pinch of red pepper flakes here or wait until you mix it in the dressing. You can add minced garlic. Label the jar with directions to make the dressing. This dry mix will make 3-5 batches of dressing.

In a mason jar, combine the following ingredients: 2 tbsp Dry Italian Salad Dressing Mix, 2/3 cup olive oil, 1/4 cup red wine vinager and 2tbsp water; shake well. Refrigerate a bit to get cold. Store leftover dressing in refrigerator.

You can substitute olive oil with olive, canola or grapeseed oil and red wine vinegar with lemon infused or balsamic or other vinegar, if you like.

06/20/2025

MORE SALADS

Sweet Potato, Kale & Chicken Salad with Peanut Dressing
https://www.eatingwell.com/recipe/277650/sweet-potato-kale-chicken-salad-with-peanut-dressing/

2 medium sweet potatoes scrubbed and cut into 1-inch cubes
1 ½ tsp extra-virgin olive oil
¼ tsp kosher salt
⅛ tsp ground pepper
1/2 cup peanut dressing (below)
6 cups chopped curly kale
2 cups shredded cooked chicken breast
¼ cup chopped unsalted peanuts

Preheat oven to 425°F. Line a rimmed baking sheet with foil; lightly coat with cooking spray. Set aside. Toss sweet potatoes with oil, salt and pepper in a large bowl.

Arrange the sweet potatoes in a single layer on the prepared baking sheet. Roast, turning once, until tender and lightly browned and crispy on the outside, about 20 minutes. Set aside to cool before assembling bowls.
Transfer 2 tbsp peanut dressing into each of 4 small lidded containers; refrigerate for up to 4 days.

Divide kale among 4 single-serving containers (about 1 1/2 cups each). Top each with one-fourth of the roasted sweet potatoes and 1/2 cup chicken. Seal the containers and refrigerate for up to 4 days.

Just before serving, drizzle each salad with 1 portion of peanut dressing and toss well to coat. Top with 1 tbsp chopped peanuts.

Peanut Dressing
½ cup peanut butter
¼ cup reduced-sodium tamari or soy sauce
¼ cup fresh lime juice
1 tbsp honey
1 tsp minced garlic
2 tbsp water

Whisk peanut butter, tamari (or soy sauce), lime juice, water, honey and garlic in a jar.

Three Bean and Tomato Salad
allrecipes.com

4 cups green beans, cut into 1 inch pieces
1 can (15 oz) chick peas
1 can (15 oz) white navy beans
3 tomatoes, seeded and chopped 1 shallot, sliced
1 garlic clove, minced
1 celery stalk, minced
¼ cup roasted red pepper, julienned
¼ cup olive oil or sunflower oil
1 tbsp red wine vinegar
2 tsps sugar or honey
salt, pepper
1 tbsp fresh parsley, minced
1 tbsp green onions, sliced

Cook the green beans in a pot of salted boiling water for about 5 minutes, until the beans are tender but still vibrantly green. Drain the beans and place them in a bowl full of ice water to cool off immediately.

Meanwhile, rinse the canned beans until the water runs clear.
Combine the beans, tomatoes, shallot, garlic, celery and roasted red pepper in a large bowl.

Whisk the olive oil, vinegar, sugar mustard until smooth. Add the dressing to the salad along with the fresh herbs. Season with salt and pepper. Mix gently to combine.

Weight Watchers Chicken Salad
https://drizzlemeskinny.com/derby-city-chicken-salad-lightened-up/

14 oz chicken breast (about 2 large)
¾ C + 2 tablespoon nonfat Greek yogurt
2 tablespoon mayo
1 scallion, chopped
½ cup apple, diced
1 cup grapes, halved
¼ cup (30g) walnuts, chopped
salt & pepper to taste

Preheat the oven to 375°F. Take two sheets of parchment paper and place a chicken breast onto each piece. Add salt and pepper. Bring up the long ends of the parchment and roll them down. Then, fold in the two sides and tuck under the bottom. Place onto a baking sheet and bake for 20-25 min.

Turn off the heat and let them sit in the oven for 10 minutes. Take out of the oven and allow to cool.
Place cooked chicken breast into the bowl of a stand mixer with a paddle attachment. Turn on medium and you’ll have perfectly shredded chicken in seconds!

In the mixing bowl with the shredded chicken, add the Greek yogurt and mayo. Turn on low and mix until incorporated. Add salt and pepper to taste. Using a spatula or spoon, gently mix in the apples, grapes, walnuts and scallions until everything is combined.

Store in the fridge for 4-6 hours so all the flavors can come together.

White Bean & Veggie Salad
https://www.eatingwell.com/recipe/259819/white-bean-veggie-salad/

2 cups mixed salad greens
½ avocado, diced
¾ cup veggies of your choice, (chopped cucumbers, tomatoes)
1 tbsp red-wine vinegar
¼ tsp kosher salt
⅓ cup canned white beans, rinsed and drained
2 tsp extra-virgin olive oil

Freshly ground pepper to taste

Combine greens, veggies, beans and avocado in a medium bowl.
Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

If you're looking for Mediterranean diet recipes, this main-dish salad features nutritious white beans and veggies. Find out how simple it is to make.

06/19/2025

More salads

Summer Squash Noodle Salad with
Lime Vinaigrette
happyhealthymama.com/summer-squash-noodle-salad-with-lime-vinaigrette

For the vinaigrette
1/4 cup fresh lime juice
3 garlic cloves, minced
1 tbsp honey
1 tbsp apple cider vinegar
3 tbsp extra virgin olive oil
salt and pepper

For the salad
3 medium yellow summer squas (or green zucchini)
1 large tomato, cored and diced
1 cup fresh or frozen corn kernels
1 cup fresh basil, chopped, julienned
1 small red bell pepper, diced
1 (15 ounce) can great northern beans, drained & rinsed
1 cup flat leaf parsley, chopped


Whisk together all of the ingredients for the vinaigrette in a small bowl. Taste and add salt and pepper to your preference. Set aside.

In a large bowl, mix together all of the salad ingredients. Drizzle with the vinaigrette and toss to coat. Enjoy!

Sun-Dried Tomato Basil Orzo
allrecipes.com

2 cups uncooked orzo pasta
½ cup chopped fresh basil leaves
⅓ cup chopped oil-packed sun-dried tomatoes
2 tbsp olive oil
¾ cup grated Parmesan cheese
½ tsp salt
½ tsp ground black pepper

Bring a large pot of lightly salted water to a boil. Add orzo and
cook for 8 to 10 minutes or until al dente. Drain and set aside.
Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.

In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Per Serving: 254.8 calories; 10 g protein; 38.8 g carbohydrates; 6.6 mg cholesterol; 274.9 mg sodium.

OPTIONS - I would add black or green olives, celery, peppers, cucumber, etc. Make it your own!

Store the salad in the refrigerator. The salad can be served cold or at room temperature. You can make the salad ahead of time and flavors will only get better as the salad has more time to marinate and the flavors all meld together.

06/15/2025

MORE SALADS FOR FATHERS DAY

Sesame-Ginger Cucumber Salad

https://www.tasteofhome.com/recipes/sesame-ginger-cucumber-salad/

2 tbsp rice vinegar
4 tsp soy sauce
1 tbsp olive oil
2 tsp minced fresh gingerroot
2 tsp sesame oil
1 tsp honey
1/4 tsp Sriracha chili sauce
2 English cucumbers
1 tsp sesame seeds, toasted
Thinly sliced green onions

For dressing, mix first 7 ingredients. Trim ends and cut
cucumbers crosswise into 3-in. sections. Cut sections into
julienned strips.

To serve, toss cucumbers with sesame seeds and dressing. Sprinkle with green onions.

3/4 cup: 64 calories, 4g fat (1g saturated fat), 0 cholesterol, 293mg sodium, 7g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Southwestern Chicken Salad with Bacon & Avocado
Mellissa Sevigny

2 cups cooked chicken, chopped
2 poblano peppers, roasted/chopped
1/2 cup raw jicama, chopped
2 avocados, peeled & chopped
2 green onions, chopped
1/4 cup mayonnaise
1/4 cup cooked bacon, chopped
2 tbsp lime juice
1/2 tsp garlic powder
salt & pepper to taste

Combine the chicken, poblanos, green onions, jicama and avocado in a medium bowl.

In a smaller bowl, combine the mayo and lime juice until blended.
Add the dressing to the salad and stir gently to combine. Stir in
most of the bacon, leaving a small amount out to use as garnish. Taste and season with salt and pepper.

Serve wrapped in lettuce, low carb tortilla wraps or straight out of the bowl. Dress with a small amount of sugar free tomato salsa if desired.

Spinach Salad with Roasted Sweet Potatoes, White Beans & Basil

https://www.eatingwell.com/recipe/277639/spinach-salad-with-roasted-
sweet-potatoes-white-beans-basil/

1 sweet potato, peeled and diced
5 tbsp extra-virgin olive oil, divided
½ tsp ground pepper, divided
¼ tsp salt, divided
½ cup packed fresh basil leaves
3 tbsp cider vinegar
1 tbsp finely chopped shallot
10 cups baby spinach
1-15 oz) can cannellini beans, rinsed
2 cups shredded cabbage
1 cup chopped
red bell pepper
⅓ cup chopped pecans, toasted

Preheat oven to 425°F.

Toss sweet potatoes, 1 tbsp oil, 1/4 tsp pepper and 1/8 tsp salt together in a large

bowl. Transfer to a large rimmed baking sheet and roast, stirring once, until tender, 15 to 18 minutes. Let cool for at least 10 minutes.

Meanwhile, place basil, remaining 1/4 cup oil, vinegar, shallot and the remaining 1/4 tsp pepper and 1/8 tsp salt in a mini food processor. Process until mostly smooth. Transfer to the large bowl. Add spinach, beans, cabbage, bell pepper, pecans and the cooled sweet potatoes. Toss to coat.

Spinach Salad with Warm Bacon Dressing

1 (10 ounce) bag baby spinach leaves
10 ounces Swiss cheese, shredded
4 hard-cooked eggs, peeled and sliced
1 cup sliced mushrooms
4 strips crisply cooked bacon, crumbled
½ cup toasted sliced almonds
1 tablespoon olive oil1 large shallot, minced
1 teaspoon garlic, minced
⅓ cup white wine vinegar
⅓ cup Dijon mustard
⅓ cup honey
2 strips crisply cooked bacon, crumbled
salt and pepper to taste

Place spinach into a large serving bowl; top with Swiss cheese, hard-cooked eggs, mushrooms, 4 crumbled strips of bacon and almonds.

Heat olive oil in a small skillet over medium heat. Stir in shallots and garlic; cook and stir until shallots are softened, about 2 minutes. Whisk in vinegar, Dijon mustard, honey and 2 crumbled strips of bacon until heated through; season to taste with salt and pepper.

Pour hot dressing over spinach and toss to coat.