Mom's Dinner

menu icon
subscribe
search icon
×

Lemon Pie Bars

by 2 Comments

Lemon Pie Bars are a really delicious, lemony, old fashioned dessert. If you love lemon desserts, this is going to be amazing for you! They are not a traditional “lemon bar”. They are made with an almond flavored cake base, topped with a tart lemon pie filling. Then the top is dotted with more cake and it is baked to golden perfection. When it is served you drizzle on a homemade lemon glaze.

lemon pie bars on a piece of parchment paper, being drizzled with lemon glaze

Slices of Lemon Pie Bars are perfect served with vanilla beans ice cream or homemade whipped cream.

RELATED: Apple Pie Bars & Cherry Pie Bars

Ingredients

Grab a can of your favorite lemon pie filling, and I bet you have the rest of the ingredients in your baking cabinet and fridge!

Lemon Pie Filling: If you have a recipe for lemon pie filling by all means use that!! Last time I made this I used store-bough lemon pie filling and it was still amazing. I had a 22 oz can of Lucky Leaf lemon pie filling.

I have not tested the recipe with lemon curd, but I would think that could work as well!

baked lemon pie bars, cooling

Butter, Sugar, Flour, Baking Powder: the usual suspects when you make a cake. If you have a well stocked baking cabinet, you will have most of these things.

Eggs: Yes, you need 4 eggs. That is not a misprint. LOL!

Almond Extract: you could put almond extract on just about any dessert and I will love it. The almond extract flavors the cake and pairs perfectly with the lemon pie filling.

If almond extract flavor is not your jam, simply sub vanilla extract.

lemon pie bars being served out of a 9x13 pan

For the glaze you just need powdered sugar and a lemon. You will use both the lemon zest and the juice. Make sure you zest the lemon before you juice it.

More Fruit Pie Bar Recipes

overhead view of lemon pie bars cut into squares and drizzled with lemon glaze

Lemon Pie Bar Recipe

Delicious almond flavored cake batter is topped with a lemon pie filling, then the top is dotted with the remaining cake batter. It is baked to golden perfection and then it is served drizzled with a lemon glaze.
Perfect lemon dessert for lemon lovers!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 16 slices
Author: Susie Weinrich

Equipment

Ingredients

Lemon Pie Bars

Lemon Glaze

  • ½ cup powdered sugar
  • zest from ½ a lemon
  • 1 tablespoon fresh squeezed lemon juice

Instructions
 

Lemon Pie Bars

  • Preheat the oven to 350 degrees and grease or spray a 9×13 baking pan.
    non-stick spray
  • In a large mixing bowl with a hand mixer or a stand mixer, cream the butter, 1 tsp. almond extract, and sugar for about 2 minutes.
    If you don't like almond extract flavor you can sub vanilla.
    1 cup butter, 1½ cups white sugar, 1 teaspoon almond extract
  • Mix in the eggs, one at a time.
    4 eggs
  • Add the flour and baking powder into the batter, mix until it is completely incorporated.
    Pro Tip: I like to measure the dry ingredients onto a piece of parchment paper and then pick it up like a funnel, makes easy work of getting the dry ingredients into the bowl.
    3 cups all purpose flour, 1 ½ teaspoon baking powder
  • Spread ⅔ of the batter evenly into the prepared baking pan.
    It will be very sticky!! An offset spatula sprayed with non-stick spray can make this task easier.
    almond cake batter spread in the bottom of a 9x13 pan
  • Now top the cake batter with the lemon pie filling, spreading it edge to edge.
    21 oz can lemon pie filling
    lemon pie filling on top of cake batter in a 9x13 pan
  • With the remaining cake batter, dot the top of the pie filling.
  • Bake for 45-50 minutes.
  • Let the bars cool for at least 20 minutes for the pie filling to cool and set.
    baked lemon pie bars, cooling

Lemon Glaze

  • While the Lemon Pie Bars bake make the lemon glaze for serving.
  • In a small bowl add the powdered sugar. Zest ½ the lemon into the bowl
    ½ cup powdered sugar, zest from ½ a lemon
  • Juice the lemon and add 1 tablespoon to the powder sugar.
    1 tablespoon fresh squeezed lemon juice
  • Stir or whisk together. It should be a drizzle consistency. Add more lemon juice as needed.

Serving

  • Cut the cooled bars into 12 or 16 squares.
  • Drizzle each square with the lemon glaze.
  • Serve with vanilla bean ice cream or whipped cream.

Recipe Tips and Notes:

 
MORE FRUIT PIE BAR RECIPES: 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Cilantro Rice (Chipotle Dupe)

by 2 Comments

Just like you would order at Chipotle, this Cilantro Rice is perfectly cooked and full of chopped cilantro, fresh squeezed lime and a hint of garlic. It is the perfect filler for a burrito or base for a burrito bowl or rice bowl. And last but not least a perfect side dish for any Mexican dinner, like enchiladas.

Cilantro Rice in a large bowl with lime and cilantro on top

A traditional side dish duo for Mexican food is rice and beans. Pair this Cilantro Rice with Instant Pot Refried Beans or 15 Minute Refried Beans for the best side dish combo.

RELATED: Mexican Rice and Instant Pot Mexican Rice

Ingredients

Basmati Rice: This is the perfect rice to make Cilantro Rice Side Dish. I will also use a Texmati rice, which is Texas style basmati rice.

You can also use a long grain white rice, just follow the adjusted cooking time on the package.

Basmati Rice

Garlic: Adds a layer of flavor to your Cilantro Rice.

Oil: Just use a flavorless cooking oil, whatever you prefer. We either use olive oil or canola oil.

Cilantro: Along with the rice and lime, the cilantro is the star of the show here. It has such a wonderful flavor. But, if you don’t like cilantro this recipe will not be for you, sorry. Head over to this Mexican Rice recipe instead.

Texmati rice cooked with lime juice and cilantro on top

Lime: Fresh squeezed lime juice and lime zest add a bright note to the cilantro rice recipe, just like you would get at Chipotle.

Kosher Salt: enhances all the flavors. Make sure you use kosher salt and not iodized table salt.

Basmati Rice Prep

There is a little prep required to make sure you have fluffy basmati rice, and not sticky or creamy rice (reserve that texture for risotto!).

You want to rinse away the rice starch that is clinging to the outside of the rice. There are two methods to choose from to prep your rice:

  1. Soak Method: Place a large bowl in the sink and pour in your rice. Fill the bowl with cool water and swish the rice around. Drain most of the water and then repeat by filling the bowl again. Continue repeating until the water runs clear from the rice.
  2. Sieve Method: Place the rice in a fine mesh sieve. Run cool water over the rice and stir with clean hands. Continue this until the water runs clear from the rice.

Cilantro Rice Side Dish

Cilantro Rice is a great side dish for just about any Mexican dinner; Tacos, Burritos, Enchiladas. Here are a few of our favorites:

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Cilantro Rice in a bowl with limes and a wooden spoon

Cilantro Rice Recipe

Just like at Chipotle, basmati rice is cooked up perfectly with garlic, lime zest, lime juice and some fresh chopped cilantro. Makes a great side dish for Mexican or Asian cuisines.
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 5 servings
Author: Susie Weinrich

Equipment

  • saucepan with a lid

Ingredients

Instructions
 

Rice Prep

  • With a fine mesh colander or large bowl, thoroughly rinse the basmati rice until the water runs pretty much clean/clear. About 2 minutes.
    *this removes some of the extra starch and makes fluffier rice.
    1 ½ cups Basmati rice

Cilantro Rice

  • Add the oil to a medium saucepan (with a lid) over medium-low heat. Add the rice and cook, stirring frequently, for 5 minutes.
    2 tablespoon olive oil or canola oil
  • Add the garlic and sauté for 1 minute.
    3 cloves garlic
  • Zest the lime right into the pot, then add the kosher salt and pepper.
    1 tsp. kosher salt, zest of 1 lime, ¼ teaspoon pepper
  • Pour in the water and give everything a stir. Turn the heat to medium high and bring to a boil.
    2 ½ cups water
    Texmati rice with lime zest and water
  • Once it boils reduce the heat to low and pop the lid on the pot. Cook (without peeking) for 18 minutes.
    Then remove from the heat, still covered, and let sit for an additional 5 minutes.
  • Remove the lid and fluff the rice. Stir in the cilantro and lime juice.
    1 ½ Tbsp. fresh squeezed lime juice, ⅓ cup fresh cilantro
    Texmati rice cooked with lime juice and cilantro on top
  • Taste for additional seasoning (extra lime juice, extra cilantro or kosher salt) and then serve hot!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Five Star Classic Meatloaf

by 6 Comments

This is a Classic Meatloaf Recipe, just like your Mom or Grandmother used to make! It is made with a mixture of ground beef and ground pork and has plenty of seasonings, onions, and garlic added to give it layers of flavor. The meatloaf is topped with a special ketchup mixture that bakes up caramelized, sweet and tangy on the top.

a meatloaf on a platter with two slices cut. green beans and mashed potatoes in the background

This recipe uses a panade and onions to keep the meatloaf super juicy and tender. It will melt in your mouth!

When you serve this meatloaf dinner with mashed potatoes and green beans or peas this will for sure be a five star dinner for your family!

Meatloaf Ingredients

Ground Beef: Use an 85/15 ground beef. It will have enough fat to be flavorful but not so much that you’ll have a greasy meatloaf.

Ground Pork: Make sure you buy ground pork, not sausage. It will be a very light pink in color and is super economical.

ingredients for meatloaf on a table
Ingredients Shown Clockwise: parsley, ketchup, milk, ground pork, ground beef, garlic, onion, kosher salt, pepper and spices, Worcestershire, saltine crackers, eggs, oil.

Onions and Garlic: These are the aromatics that lend a ton of flavor. The onions also help to keep your meatloaf tender and juicy.

Saltine Crackers, Milk and Eggs: These three ingredients make a panade for your meatloaf, keeping it juicy and tender. We use a panade in all our meatloaf, meatball and burger recipes here at Mom’s Dinner!

What Is a Panade?

A panade is a mixture of a starch, (usually bread, panko breadcrumbs or crushed crackers) and a liquid ( traditionally milk, water, or broth) to keep a ground meat recipe tender and juicy.

Ketchup: This is a classic ingredient for the top of a meatloaf, but we are also using it inside to add flavor and moisture.

Worcestershire: I would put Worcestershire in every recipe if it made sense! I love the deep spiced flavor that it lends to any recipe, especially meatloaf!

Kosher Salt, Black Pepper, Onion Powder & Lawry’s: Spices and seasonings to add a ton of flavor.

Parsley: A little verdant fresh note to a very savory recipe. Use the extra chopped parsley to garnish the top.

Special Ketchup Topping

We keep the topping super simple on these Meatloaf Muffin Cups, just ketchup, nothing else. But, for this big Classic Meatloaf recipe we wanted to make the ketchup topping a little more special.

ketchup, dry mustard, brown sugar and tabasco in a bowl

Ketchup, brown sugar, dry mustard and tabasco.

ketchup topping for classic meatloaf in a bowl

Meatloaf ketchup topping.

This topping is a mixture of ketchup, dry mustard, brown sugar, and a little tabasco. Stir it all together and it bakes up perfectly on top of the Meatloaf.

Step By Step

  1. Mix Ketchup Topping

    2. Stir together the ketchup topping ingredients and then set aside.

  2. Sauté Onions and Garlic

    3. Add the oil to a large skillet over medium heat, once hot, add the onions, salt, pepper and Lawry’s. Sauté for about 5 minutes. Then add the garlic and sauté 1 minute.

    Remove from the heat and add the Worcestershire, onion powder, parsley and ketchup. Stir again and then let cool for 5 minutes.

    onion mixture for meatloaf
  3. Mix Panade

    4. In a large bowl whisk together the milk and eggs, then add the crumbled saltine crackers. Give it a good stir and let it sit for about 5 minutes.

  4. Make Meatloaf Mixture

    5. To the cracker panade add the cooled onion mixture, both the ground beef and ground pork. Mix everything so it is well combined.

    all the ingredients for meatloaf in a bowl, ready to be mixed
  5. Form Meatloaf

    6. Turn the meatloaf mixture out onto a prepared rimmed baking sheet (covered in foil or parchment, sprayed with non-stick spray). Form into a classic meatloaf shape, about 11″x 4″ in size.

    raw meatloaf formed on a foil lined pan.

    Pour about ½ of the ketchup topping over the meatloaf and spread out evenly. Reserve the rest of the ketchup topping for serving.

    raw meatloaf formed with ketchup topping spread on
  6. Bake

    7. Bake the meatloaf at 350°F for about 50 minutes, until the internal temperature reaches at least 160°F.

    beef and pork meatloaf cooked and plated on a platter

Serving A Meatloaf Dinner

Classic Meatloaf is a great Traditional Family Dinner recipe! Make sure you have some classic side dishes that match up; like mashed potatoes and green beans . Here are some we love:

meatloaf dinner on a table with mashed potatoes and green beans

More Meatloaf Recipes To Try

meatloaf with a ketchup topping, on a platter with two slices cut

Classic Meatloaf Recipe

This is a classic meatloaf recipe, just like your Grandma made! Ground beef and ground pork are mixed with onions, garlic and seasonings then topped with a delicious Ketchup mixture. Slice the meatloaf up thick for an amazing dinner.
4 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

  • 2 Tbsp. Olive oil
  • 1 large yellow onion - finely diced
  • 4 cloves garlic - – minced
  • 1 tsp. kosher salt
  • ¾ tsp. seasoned salt - (Lawry’s)
  • ½ tsp. black pepper
  • 1 tsp. onion powder
  • 1 Tbsp. ketchup
  • 2 Tbsp. Worcestershire sauce
  • ⅓ cup flat leaf parsley finely chopped
  • 1 pound 85% lean ground beef
  • 1 pound ground pork
  • 3 Tbsp. milk
  • 2 large eggs
  • 17 saltine crackers – very finely crushed - think breadcrumb texture

Ketchup Topping

  • 1 cup Ketchup
  • 1 teaspoon dry mustard
  • 1 ½ tablespoon brown sugar
  • ½ teaspoon Tabasco - (up to 1 tsp)

Instructions
 

Ketchup Topping

  • In a bowl mix together the topping and set aside.
    1 cup Ketchup, 1 teaspoon dry mustard, 1 ½ tablespoon brown sugar, ½ teaspoon Tabasco

Meatloaf

  • Preheat the oven to 350°. Line a large rimmed baking sheet with foil or parchment paper and spray with non stick spray.
  • In a skillet over medium heat add the olive oil and once hot add the onions kosher salt, seasoned salt and black pepper. Sauté and soften for about 4-6 minutes.
    2 Tbsp. Olive oil, 1 large yellow onion, 1 tsp. kosher salt, ¾ tsp. seasoned salt, ½ tsp. black pepper
  • Add the minced garlic and cook for 1 more minute. Remove from the heat and stir in the onion powder, Worcestershire sauce, ketchup and parsley. Set aside to cool.
    4 cloves garlic, 1 tsp. onion powder, 1 Tbsp. ketchup, 2 Tbsp. Worcestershire sauce, ⅓ cup flat leaf parsley finely chopped
    onion mixture for meatloaf
  • Meanwhile, in a large bowl whisk together the 3 Tbsp. milk and eggs. Add the crushed saltines and stir to combine. Let sit for about 5 minutes for the crackers to absorb some of the liquid.
    3 Tbsp. milk, 2 large eggs, 17 saltine crackers – very finely crushed
    egg and cracker panade in a bowl
  • To the cracker and egg mixture, add the ground beef, ground pork and the onion mixture. Mix lightly with your hands or a fork until just combined
    Pro Tip: mix it enough so that the pork and beef and distributed and not in large clumps, but do not overmix or the meatloaf will be compact and tougher.
    1 pound 85% lean ground beef, 1 pound ground pork
  • Turn the meatloaf mixture out onto the prepared baking sheet, shape the meat mixture into a loaf form that is approximately 11”x4” in size.
    Generously spread about ½ – ¾ of the sauce evenly over the top of the meatloaf. (reserve the rest of the sauce for serving)
    raw meatloaf formed with ketchup topping spread on

Baking

  • Bake for 45-50 minutes until the internal temperature of the meatloaf registers 160 degrees.
  • Remove from the oven and let rest for 15 minutes before cutting and serving.

Serving

  • Slice into 1 inch thick slices, serve with the remaining sauce on the side.

Recipe Tips and Notes:

 
SIDE DISHES: Meatloaf is amazing served with traditional side dishes, like:
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Michelada

by 1 Comment

If you aren’t familiar with a Michelada you are about to be delighted! A Michelada is a Mexican Lager beer, think Corona or Modelo, mixed with chile spices, hot sauce, a little lime and tomato juice. Pour that over ice in a glass with a Tajin rim and you have such a refreshing beer cocktail.

A tall glass of Michelada with a Tajin rim and lime wedges

RELATED: Beermosa and Chelada

[feast_advanced_jump_to]

Ingredients

Mexican Lager Beer: Use a light in flavor Mexican Lager Style Beer. We have found that Corona (light), Modelo Light, Tecate, or Sol are all great. But a Bud Light Lime can work in a pinch too!

Lime: Make sure you are using fresh squeezed lime here!

Tajin Classic: This is a spice you can find in the Mexican Food aisle at your grocery store. It is a beautiful blend of chile spices mixed with a very tart lime flavor and a little salt. This will be used around the rim of the glass as well as in the cocktail. Don’t skip the Tajin!

A bottle of Tajin

Tomato Juice: You can use either tomato juice, Clamato, or V-8, they all work here!

Hot Sauce: Use whatever hot sauce you like. This not only adds a kick of heat to your Michelada, it also adds a nice high note from the vinegar. We like Tabasco, Valentina, Tapatio, or Cholula.

Worcestershire: This adds a deep complex flavor to the Michelada.

Celery Salt & Kosher Salt: A little kosher salt and celery salt enhance all the other flavors, especially the tomato juice. Also add a little kosher salt to the Tajin before you adhere it to the rim of the glass.

Step by Step

  1. Prep The Glass

    2. Place some Tajin and kosher salt on a flat plate. Run a lime wedge around the rim of the your glass.

    Dip the glass rim in the Tajin mixture so that it adheres.

    Dipping a glass rim in Tajin and salt
  2. Mix Tomato Sauce and Spices

    3. Now measure in the tomato juice, hot sauce, Worcestershire, Tajin, lime juice, celery salt and kosher salt.

    With a long cocktail spoon, stir it all together.

    stirring the tomato and spices for a Michelada
  3. Add Ice and Beer

    4. Add a few cubes of ice to keep everything nice and cold.

    Slowly pour the beer over the ice and tomato mixture. Give a good stir to mix and garnish with a lime wedge.

    Michelada in a tall glass with Tajin on the rim of the glass

Serving at a Party?

You can serve the Michelada unstirred and let your guests stir it up! It has a beautiful presentation before it is stirred. Also set out some hot sauce in case your guests want to spice things up!

This is a perfect drink for a Taco Party.

Michelada in a glass before it is stirred up

More Mexican Style Cocktails

Michelada in a tall glass with Tajin on the rim of the glass

Michelada Recipe

A Mexican style beer cocktail that is SUPER refreshing and tasty. The tomato base is mixed with chile spices, hot sauce, lime and Worcestershire and then a Mexican Lager beer is poured over top.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Ingredients

Michelada Glass Rim

Michelada Recipe

  • 2.5 oz tomato juice
  • squeeze in 2 lime wedges
  • 3 dashes Tabasco
  • 3 dashes Worcestershire
  • 1 dash Classic Tajin
  • 1 pinch celery salt
  • 1 pinch kosher salt
  • 12 oz Mexican Lager Beer

Instructions
 

  • Sprinkle some Tajin and a pinch or two of kosher salt on a flat plate. Run a lime wedge around the rim of a tall glass. Dip the rim of the glass in the Tajin mixture so it adheres.
    Dipping a glass rim in Tajin and salt
  • In the prepared glass pour the tomato juice, Tabasco, Worcestershire, Tajin, celery salt and kosher salt. Squeeze in the lime wedges and drop them in. Stir with a cocktail spoon.
    2.5 oz tomato juice, squeeze in 2 lime wedges, 3 dashes Tabasco, 3 dashes Worcestershire, 1 dash Classic Tajin, 1 pinch celery salt, 1 pinch kosher salt
  • Add some ice cubes. Then pour in the beer. Give it a stir and enjoy.
    You may have a little beer left in the bottle… either drink it or save it to add to the Michelada as you drink it.
    12 oz Mexican Lager Beer
    Michelada in a glass before it is stirred up

Recipe Tips and Notes:

SUBSTITUTIONS
Mexican Lager Beer:  You can use Corona Light, Modelo Light, Tecate, or Sol. We have found the Bud Light Lime will work in a pinch too!   
Tomato Juice: Can also use Clamato or V-8.
Worcestershire: Soy sauce can work in place of the Worcestershire, it will just give a slightly different flavor.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Tequila, Thyme & Orange Smash

by Leave a Comment

We are in our smash cocktail era and this Tequila Thyme and Orange Smash Cocktail is at the top of the list. Añejo tequila pairs so beautifully with orange and the addition of thyme really takes this smash to the next level, a craft cocktail if you will. Orange slices are smashed in a cocktail shaker, then Añejo tequila, simple syrup and fresh thyme are added. It all gets shaken and strained over crushed ice. YUM!

Tequila Smash with orange and thyme on a table with a cocktail muddler and shaker

There’s no shortage of smashes on Mom’s Dinner. After you try this Thyme & Orange Smash head over to this Anejo Tequila Smash Cocktail  it has flavors of lemon and mint, then pop over to this Lime and Basil Smash. And if you aren’t too lit at this point, this Blackberry Smash is a delicious cocktail too.

Ingredients

There really are not a lot of ingredients to make this Thyme and Orange Smash Cocktail.

Ingredients on a table with bar tools

Añejo Tequila – this is the aged tequila that is nice and dark in color. It has a beautifully flavor of caramel and vanilla, which means it pairs perfectly with orange juice. If you have a Costco nearby their Kirkland Añejo is awesome!! Casamigos also makes a great Añejo.

Simple Syrup – you can buy simple syrup in the grocery store or liquor store, but it super easy to make. It is just a 1:1 ratio of sugar and water melted together. You can find a stove top simple syrup recipe here, or a microwave simple syrup recipe here.

Orange – fresh oranges are what you want here… not store bought oj. You can buy any oranges you like; navel, mandarins, cara cara, even blood oranges (if it’s blood orange season, also make these blood orange margaritas!).

Thyme – a fresh herb that is slightly floral and lemony with earthy notes as well. I am actually not a huge fan of thyme in food… but I love it in a cocktial.

Pouring an orange smash cocktial over ice

Favorite Bar Tools for Smash Cocktails

Smash cocktails are made just a bit easier when you have the right bar tools. Below are some of our favorites for you to check out.

This muddle from Amazon is one of my favorites. It is used to smash citrus, fruits, and herbs into cocktails. We also love this muddle from Crate and Barrel, it isn’t as sturdy as the one from Amazon but it sure is pretty!

There are two types of cocktail shakers; a lid based shaker with a built in strainer, and then a Boston shaker that is made with two stainless steel cups and a separate strainer. I like this etched glass shaker the best, because it’s pretty and functional!

a cocktail shaker, bar spoon, jigger and muddler on a table

A cocktail jigger is the little measuring cup that bartenders use. This two sided jigger from Amazon is our favorite because you can measure everything from .25 oz up to 2 oz, and it is easy to handle.

Now if you don’t have all the fancy barware, there are household items that will work in their place. A handle of a wooden spoon makes a great muddle, a mason jar with a lid is a perfect cocktail shaker, and a plastic 30ML medicine cup makes a great 1 oz jigger (if you are like me then you have about 100 of these).

More Tequila and Orange Cocktails

Tequila and orange are a PERFECT pair, especially if you are using Añejo or Reposado tequila. Here are some of our other favorite cocktails that pair tequila with orange:

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
Etched glass filled with an orange smash cocktail garnished with fresh thyme

Tequila, Thyme & Orange Smash Cocktail

A really beautiful and delicious tequila smash cocktail with flavors of Añejo tequila, orange and thyme. This is an at-home craft cocktail!
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • In a cocktail shaker muddle the orange slices so they release all their juice and essential oils.
    Can use any orange you like; navel, cara cara, blood, mandarin, etc…
    3 orange slices
  • Add in a handful of ice.
  • Measure in the tequila, simple syrup and thyme sprigs.
    3 thyme sprigs, 2 oz Añejo tequila, ¾ oz simple syrup
  • Shake vigorously for 20-30 seconds.
  • Strain over crushed ice in a rocks sized glass. Garnish with an orange slice and thyme sprigs.
    Clap the thyme sprigs in the palm of your hand before adding to the garnish, it releases their oils and makes for a fragrant drinking experience!
    Pouring an orange smash cocktial over ice

Recipe Tips and Notes:

 
SIMPLE SYRUP- is a 1:1 ratio of water and sugar melted together. Find a stove top simple syrup here, or a microwave simple syrup here.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Mom’s Sugar Cookie Recipe

by 8 Comments

This is the World’s Best Sugar Cookie recipe, I know it’s a big statement but these are amazing! They are crisp around the edges, soft and chewy on the inside, with an almost raw cookie dough center. The part that kicks them up a notch is the blend of vanilla and almond extract added to the cookie dough.

Sugar cookies on a cutting board in stacks and a glass of milk behind

We love these cookies because #1 they don’t require any crazy chilling time. Whip them up and pop them in the oven.

Reason #2 these are the best Sugar Cookies is because they are drop cookies (meaning you scoop and drop the cookie dough), no need to roll out the dough and cut them into shapes.

And #3 they bake up to an impossible blend of crispy and chewy from the oil and powdered sugar, and have amazing flavor from the almond extract and cream of tartar.

Ingredients

Butter and Oil – this combo of fats makes for a crisp edge cookie with a chewy middle. Perfection!

Powdered Sugar and Granulated Sugar – adding powdered sugar to the sugar mixture allows some of the sugar to be absorbed by the fats quicker, which makes for that chewy, almost raw center!!!

Vanilla and Almond Extract – You know when you have a REALLY GOOD sugar cookie you aren’t sure why it is so much better than other ones you have had…. it’s because of the almond extract. Promise. Don’t skip it.

Egg – you always need an egg to make cookies. It’s science.

All Purpose Flour – just a classic all purpose flour is what you need for these sugar cookies.

Cream of Tartar – this ingredient is two-fold; not only does it lend to the chewiness of these sugar cookies, it adds an amazing (but light) tanginess to the flavor.

Baking Soda – also cookie science, we need it for the cookies to rise slightly and spread.

Kosher Salt – the salt in cookies actually balances the flavor and helps the sweetness not be too over powering.

Stand Mixer – you can use a stand mixer with a paddle attachment or a handheld mixer. We love our stand mixer, it is a Kitchen Aid. It makes “hands-off” work of mixing and blending.

Cookie Scoop – to make uniform sized cookies (and meatballs for that matter), a cookie scoop is a great tool to have in your kitchen. The uniform size helps the cookies cook up evenly.

cookie scoop on white background

Parchment Paper – I have never had luck baking cookies without parchment paper. The paper ensures that your cookies bake up evenly and release from the pan without sticking! You can also use a reusable silpat/baking mat, but sometimes I find they make your cookies taste like dish soap.

Cooling Rack – A great tool to have to keep your cookies cooling together while you bake additional batches. They allow the cookies to cool faster.

Step By Step

  1. Cream together the butter, oil and sugars. About 2 minutes.
    2. butter, oil, powdered sugar and granulated sugar creamed together in a mixer
  2. Add the egg and extracts. Mix 1 minute.
  3. Stir together the dry ingredients.

    4. Pro Tip: I love to do this on a piece of parchment paper, then pick it up like a funnel and you can easily pour the ingredients right into the mixer.

    sugar cookie dry ingredients on a piece of parchment paper
  4. Slowly add dry ingredients to dough.
    5. sugar cookie dough in a bowl
  5. Scoop onto parchment lined baking sheets.

    6. Press the cookie dough with the bottom of a glass of measuring cup or using the palm of your hand. Optionally you can sprinkle the tops with sugar.

    cookie dough on a parchment lined cookie sheet
    sprinkling sugar on top of sugar cookie dough
  6. Bake 10 minutes, (8 minutes for dark baking pans).
  7. Let cookies cool on pan for 10 minutes.

Storing & Freezing

These Sugar Cookies store really well. Simply keep them in an airtight container at room temp for up to a week.

To keep them longer, pop them in a freezer safe container/baggie and place in the freezer for up to 6 months.

Thaw at room temp for a few hours when you are ready to serve.

TL;DR tips to remember when you are making these Sugar Cookies:

  • Don’t skip the almond extract and cream of tartar, those ingredients make these sugar cookies extra special.
  • If you do frost the cookies, turn them over and frost the bottom. It is nice and flat!
  • Don’t overcook in the oven. Let them finish on the hot cookie sheet, out of the oven.
  • Sprinkle a little sugar on the top of the cookies before baking for a pretty “crinkle” look
a hand holding a sugar cookie that has been broken in half
  • Press the cookie dough down after scooping so it will spread and bake perfectly!
  • On a light cookie sheet bake for 10-11 minutes, on a dark cookie sheet bake for 8-9 minutes.
  • If you are baking in batches make sure to refrigerate the extra dough while each batch bakes.
  • Easily double the recipe by hovering over the serving size and using the +/- slider to change to 48 cookies. It changes all the ingredients for you!
Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a stack of sugar cookies with a glass of milk

Mom’s Sugar Cookie Recipe

The BEST sugar cookie recipe you will make. Crisp edges & a super chewy center. Almond extract and cream of tartar make these cookies extra special!
Easily double this recipe by hovering over the serving size and using the +/- slider to change to 48 cookies. It changes all the ingredients for you!
5 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies (approx)
Calories: 147kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 350℉, line a cookie sheet with parchment paper or a reusable silpat (baking mat) and set aside.
  • In a mixing bowl or a stand mixer with the paddle attachment, cream together the butter, oil, and both sugars. About 2 minutes.
    ½ cup butter, ½ cup vegetable or canola oil, ½ cup powdered sugar, ½ cup white sugar
  • Add in the egg and extracts, then mix for another minute.
    1 large egg, ½ teaspoon vanilla, ½ teaspoon almond extract
  • In a separate bowl or on a piece of parchment paper mix together the dry ingredients.
    TIP: mix the dry ingredients on a piece of parchment paper and then pick up the paper like a funnel to easily get the dry ingredients into the mixing bowl!!
    2 ¼ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, ½ teaspoon kosher salt
    dry ingredients on a piece of parchment paper
  • Slowly add the dry ingredients to the cookie dough. Just mix until there isn't visible white flour.
  • Scoop the cookie dough onto the prepared cookie sheet. (a cookie scoop makes quick work of this job!)
    Then press the cookies down with the bottom of a glass or measuring cup, the palm of your hand or a fork.
    TIP: Place additional cookie dough in the fridge if you are baking in batches.
    sugar cookie dough pressed down on a piece of parchment paper on a cookie sheet
  • Optionally you can sprinkle sugar on top of the cookies (great if you are not frosting the cookies), this will give them a "crinkled" looking top.
    sprinkling sugar on top of sugar cookie dough
  • Bake for 10-11 minutes on a light cookie sheet and 8-9 minutes on a dark cookie sheet.
    They will look underdone, that is ok!
  • Remove from the oven and let the cookies finish "baking" on the hot cookie sheet for about 5-10 minutes, then remove to a cooling rack.

Storing

  • Store the cooled cookies at room temp in an airtight container for up to a week.

Freezing

  • These cookies freeze perfectly for up to 6 months! Place the cooled cookies in a freezer safe baggie.
    Thaw at room temp.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1cookie | Calories: 147kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 127mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 128IU | Calcium: 4mg | Iron: 1mg

The Very Best Hot Fudge Sauce

by Leave a Comment

This is the fudgiest, fudge-y, chocolatey, Hot Fudge Sauce you will ever make! It only takes 5 ingredients and about 5 minutes to make. Once cooled, the hot fudge sauce keeps in the fridge for up to a month. Warm up portions by spooning it into a separate bowl, then pour it over ice cream or any dessert that deserves a big helping of hot fudge!

a footed bowl of vanilla ice cream with hot fudge sauce over top, then topped with pink sprinkles

When we go out for ice cream my number one order is always a hot fudge sundae. I like the fudge to be thick, fudge-y and sweet. I do not want warmed up chocolate syrup!!!! This Hot Fudge Recipe is a perfect homemade sub for thick ice cream shoppe hot fudge sauce.

For super bonus parent points on a snow day you can have the kids whip up some snow ice cream while you make this hot fudge sauce! Then call me because I want to come over too.

Ingredients

You just need 5 simple ingredients to make this Hot Fudge Sauce;

Ingredients on a table top, for homemade hot fudge sauce
Ingredients Shown Clockwise: Chocolate chips, evaporated milk, vanilla, butter, powdered sugar.

Chocolate Chips – you can choose from three different chocolate chips; semi-sweet, dark, or milk chocolate. They will all work!

Butter – use a good quality salted butter for your fudge sauce. No need to soften the butter before making this recipe.

Powdered Sugar – instead of using granulated sugar, powdered sugar is what you want. It melts into the butter and chocolate and lends to the thickness of the fudge sauce.

Evaporated Milk – make sure that you use evaporated milk and NOT sweetened condensed milk!

Vanilla – a little vanilla added at the end turns up the flavor volume of this fudge sauce recipe. Warning, the sauce will bubble up a little when you add the vanilla.

Step by Step Picture Instructions

  1. Melt the butter and chocolate chips.
    2. butter and chocolate chips melted in a pot
  2. Alternate adding some of the evaporated milk and powdered sugar.
    3. powdered sugar being stirred into a chocolate mixture
  3. Bring the mixture to a boil, while whisking.
    4. hot fudge sauce boiling on a stove top
  4. Remove from the heat and add the vanilla.
    5. a sauce pan full of hot fudge sauce and a whisk

Storing

Let the Hot Fudge Sauce cool for about 30 minutes before bottling and storing in the fridge. We like to transfer the sauce to mason jars for storing in the fridge. It will be good in the fridge for up to a month, at least!

pouring hot fudge sauce into a mason jar

Then you can remove the lid and microwave the entire jar when you are ready to use. NOTE: the fudge will heat from the middle- out. So make sure you microwave in 15 second increments, stirring in between.

Alternately you can spoon out portions into a bowl and microwave to warm.

Hot Fudge Sundae

Our very favorite way to use this hot fudge sauce is in a Hot Fudge Sundae. This can be a mix of a lot of options, but we keep it classic:

spooning fudge sauce over top of ice cream

This is also delicious at the holidays spooned over peppermint ice cream, with a brownie on the side. Or you can use this hot fudge in this Christmas Trifle!

A Turtle Sundae is also a popular dessert that includes a fudge sauce:

Gift Idea

This hot fudge also makes a great Holiday gift idea. Simply include a card that has an expiration date, and reheating instructions.

Make it a fun package by adding some toasted pecans in a cute baggie, and a mason jar of brown sugar caramel sauce so your gift recipient can make Turtle Sundae’s!

More Dessert Sauces

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
vanilla ice cream with homemade hot fudge sauce and sprinkles over top

Hot Fudge Sauce Recipe

A really thick and delicious, rich Hot Fudge Sauce Recipe perfect for drizzling over ice cream, brownies, or cakes. Just 5 ingredients & 5 mins.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3 cups (approx.)
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • In a saucepan over low heat melt the butter and chocolate chips together, stirring frequently.
    1 (full) cup chocolate chips, ½ cup butter
  • Once the butter and chocolate chips are melted together, slowly alternate whisking in the powdered sugar and evaporated milk.
    2 cups powdered sugar, 1 cup evaporated milk
  • Increase the heat to medium and bring the mixture to a boil, whisk continuously for 2 minutes.
  • Remove from the heat and stir in the vanilla. The fudge may bubble up a bit when adding the vanilla, that is ok.
    1 tsp. vanilla
  • Pour the fudge sauce into a container and let cool. We like to use mason jars!
  • Let cool about 30 minutes, then refrigerate until ready to use.
    Can be stored in the fridge in an airtight container for up to a month.

Serving Hot Fudge Sauce

  • Spoon out the desired amount of fudge sauce and warm in the microwave for 15 second increments, stirring between.
    Tip: If you warm the entire jar of fudge, note that it will warm from the middle- outward, so make sure you stir between each 15 seconds.
  • This is wonderful served over ice cream, brownies, pound cake, great for dipping fruit – good on about anything!

Recipe Tips and Notes:

OUR FAVORITE WAY TO USE HOT FUDGE-
Hot Fudge Sundae: Vanilla ice cream, hot fudge sauce, whipped cream, maraschino cherries.
Turtle Sundae: Vanilla ice cream, hot fudge sauce, toasted pecans, caramel sauce, whipped cream, maraschino cherries.
Or sub this homemade hot fudge sauce in this recipe for Christmas Trifle!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Tequila Basil Smash Cocktail

by Leave a Comment

This Tequila Basil Smash is a super fresh and delicious tequila cocktail. This drink uses the same method as a bourbon smash or whiskey smash, just with different flavor profiles. Fresh lime wedges are muddled in a cocktail shaker and then basil leaves, Añejo tequila and simple syrup is added. Shake it all up and serve over crushed ice.

Tequila Basil Smash in a glass with crushed ice and fresh basil garnish

Tequila Basil Smash is a very simple cocktial to make and is slightly reminiscent of a fresh lime margarita, with a little extra sweetness added.

We are really crushing on smash cocktails right now, so you can also explore this Anejo Tequila Smash Cocktail that has flavors on lemon and mint, or this Tequila, Thyme & Orange Smash, and just one more… this Blackberry Smash is delicious too.

Great Barware to Have

If you love to make craft cocktails at home, like this Basil Smash, there are a few bar tools that help make the job much easier.

This muddle from Amazon is one of my favorites. It is used to smash citrus, fruits, and herbs into cocktails. In this drink you will muddle the lime to release all the juice and essential oils.

I also love this muddle from Crate and Barrel. It is more aesthetic!

tequila basil smash in a glass

There are two types of cocktail shakers; a lid based shaker with a built in strainer, and then a Boston shaker that is made with two stainless steel cups and a separate strainer. I like this etched glass shaker the best, because it’s pretty and functional!

A cocktail jigger is another tool that makes precise cocktails easier to make. This jigger from Amazon is our fave because you can measure everything from .25 oz up to 2 oz, and it is easy to handle.

Now if you don’t have all the fancy barware, there are household items that will work in their place. A handle of a wooden spoon makes a great muddle, a mason jar with a lid is a perfect cocktail shaker, and a plastic 30ML medicine cup makes a great 1 oz jigger (if you are like me then you have about 100 of these).

More Añejo Tequila Cocktails

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
tequila basil smash in a glass

Tequila Basil Smash Cocktail

Añejo tequila is mixed w/ muddled lime, fresh basil leaves, & simple syrup for a really tasty cocktail, perfect for tequila lovers!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • In a cocktail shaker muddle the lime wedges completely, so they release all thier juice and essential oils.
    ½ lime
  • Add a handful of ice and basil.
    5 fresh basil leaves
  • Pour in the Anejo tequila and simple syrup.
    2 oz reposado tequila, ¾ oz simple syrup
  • Shake vigorously for about 20-30 secongs
  • Pour over crushed ice in a rocks sized glass. Garnish with a lime or basil leaves.

Recipe Tips and Notes:

SMASH COCKTAILS- We also love these other tequila smash cocktails:
SIMPLE SYRUP: You can make your own simple syrup, or you can even make microwave simple syrup. It is also available in the store, but it is so easy to make at home! 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Perfect Cajun Rice

by 1 Comment

Cajun Rice is a flavorful and slightly spicy rice dish that will add some Louisiana spice into your week night dinner routine. It is fairly easy to put together and makes an amazing side dish. It starts with the holy trinity of onion, peppers, and celery and then gets seasoned with all the Cajun flavors you love like; chilies, garlic, oregano, thyme, and smoked paprika.

a bowl of Cajun rice with a spoon

Let me tell you, I promise this Cajun Rice recipe is SPOT ON!!! I tested this baby multiple times to make sure the texture, spice, and flavors are just right. And trust that it was tested in a busy home kitchen and we want a huge flavor payout for our time and efforts in the kitchen. The instructions are clear and straightforward, starting with the holy trinity (onion, bell pepper and celery) and plenty of Cajun spices (smoked paprika, garlic, onion powder, bay leaf, oregano, cayenne). It’s going to turn out perfect the first time you make it. So the next time you need a Cajun style side dish, this Cajun Rice is going to be the recipe that comes to mind.

Serve this along side some other Cajun dishes like Cajun Salmon, Super Simple Cajun Shrimp, or Blackened Tilapia for a really delicious dinner everyone will love!

What is Cajun Rice?

Cajun Rice is a flavorful, savory rice side dish that hails from Louisiana, rooted in the region’s Cajun and Creole culinary traditions. It all starts with the “holy trinity” of Cajun cooking—a sautéed mix of bell pepper, onion, and celery. From there, garlic and Cajun spices like smoked paprika, thyme, cayenne, and black pepper are layered in. The rice is then simmered in broth (often chicken) until it soaks up all that seasoning, resulting in a tender, punchy, and satisfying rice side often served alongside everything from grilled chicken and pork chops to classic Southern mains like jambalaya or blackened fish.

Cajun Style Rice Ingredients

The Cajun Rice recipe starts with a Holy Trinity, which is similar to a mirepoix, but it is the Cajun version and uses peppers instead of carrots. So this Holy Trinity mixture is diced onion, pepper, and celery (plus garlic).

Then you will of course need rice. We like to use a simple long grain white rice for this recipe. If you choose a different type of rice make sure you follow the cooking time on your packaging.

Ingredients on a sheet pan for Cajun Rice
  • Butter
  • Rice
  • Chicken Stock or Broth is the chosen cooking liquid for the rice. It adds a layer of flavor that water won’t give you.
  • Spices
    • To make this “Cajun” rice we are going to add a nice mix of seasonings from your spice cabinet. You will want to grab; smoked paprika, onion powder, garlic powder, kosher salt, black pepper, dried oregano, dried thyme, a pinch of red pepper flakes, and a bay leaf.
  • Celery
  • Garlic
  • Onion
  • Bell Pepper

How To Make Cajun Rice

  1. Sauté the Holy Trinity in the butter.
    2. Holy Trinity sauteeing in butter in a pan
  2. Add the rinsed rice and garlic and sauté another 3 minutes.
  3. Measure in the seasonings and spices.
    4. Rice, peppers, onions, celery and spices in a pot
  4. Pour in the chicken broth.
    5. chicken broth in a pot of cajun rice, right before cooking
  5. Bring to a boil then reduce the heat to low and cover.
  6. Simmer covered for 18 minutes. Remove from heat and keep covered another 5 minutes.
  7. Fluff with a fork, remove the bay leaf, and serve.
    8. Fluffing Cajun Rice in a pot with a fork

Recipe Tips To Remember

Sometimes rice can be tricky to get JUST right. Cooked al dente, but not undercooked, and you definitely don’t want it to be overcooked and mushy. There are a few key tips for cooking perfect rice.

  1. Make sure you rinse your rice well before adding to the pot. This removes some of the rice starch and makes for fluffier rice instead of creamy rice (like risotto).
  2. You want to bring the rice to a boil and then turn it down to a simmer (low heat).
  3. Don’t use the old school ratio of 2:1 liquid to rice. Using a little less liquid, about 1.5:1 liquid to rice, will produce a fluffier rice and not a mushy rice.
  4. Use a pot with a tight fitting lid. Then keep the lid on and don’t peek. You need the steam to stay in the pot to cook the rice properly.
  5. Finish the rice covered for 5 minutes off the heat.
a black bowl full of fluffy Cajun Rice, with cornbread and tomatoes in the background

If your rice isn’t cooked all the way through, add another ¼ or ⅓ cup of water or chicken broth and pop back over low heat with the lid on. Just another 5 minutes. Then check again.

If your rice is overcooked and mushy, unfortunately you are out of luck on this round. You can try some of these tips to save mushy rice : ( but I have not tried to see if they really do work. The good thing is that your Cajun Rice will still TASTE great!

What to Serve With This Louisiana Rice

I have four menus that would make killer dinners with this Louisiana Rice!

  1. Cajun Salmon with Aioli, Skillet Haricot Verts (green beans), Buttermilk Cornbread
  2. Skillet Cajun Shrimp, Oven Roasted Broccoli, Cornbread Muffins
  3. Blackened Tilapia, Corn on the Cob, Cucumber and Onion Salad
  4. Buttermilk Grilled Chicken, Cajun Aioli, Coleslaw, Dinner Rolls

Storing Leftovers

To store any leftover Cajun Rice make sure that it is totally cooled before adding it to the fridge. It can overcook and clump together if you store it while it is still hot/warm.

Fridge

Place the cooled rice in an airtight container and keep in the fridge for up to 4 days. To reheat place in the microwave for 1 minute and then fluff with a fork. Or you can pop it in a skillet with a couple dashes of water or broth, stir around the pan until it is heated through.

Freezing

Let the Cajun Rice cool completely. To avoid ANY clumps you can spread the rice on a rimmed baking sheet and pop in the freezer for about an hour. Then transfer to a freezer safe baggie. Keep in the freezer for up to 6 months.

Thaw and Reheat

Let the rice thaw in the fridge overnight and then pop in the microwave for 1 minute and then fluff with a fork. Or you can pop it in a skillet with a couple dashes of water or broth, stir around the pan until it is heated through.

Reheat from Frozen

Pour the frozen rice in a skillet with a little water or broth over medium heat. Stir around the pan until the rice and veggies are thawed and warmed through.

More Cajun Recipes To Love

We absolutely love the flavors of Louisiana style Cajun Cuisine here at Mom’s Dinner. Here are some other recipes to try next time you want a little Cajun for dinner.

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a black bowl full of fluffy Cajun Rice, with cornbread and tomatoes in the background

Perfect Cajun Rice Recipe

Cajun Rice is a super flavorful Louisiana Style side dish, filled with peppers, onions, celery and tons of spices! It is a great side dish for all Cajun style food.
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 271kcal
Author: Susie Weinrich

Equipment

  • Pot with tight fitting lid

Ingredients

Instructions
 

  • In a pot over medium heat add the butter and let it melt. Add the celery, peppers, and onion, sauté until they are softening, about 7-8 minutes.
    (add the jalapeno too, if using for extra heat)
    3 tablespoon butter, 1 stalk celery, 1 red bell pepper, ½ cup yellow or white onion
    Holy Trinity sauteeing in butter in a pan
  • Add the garlic and rice. Sauté for 3 minutes, stirring occasionally.
    1 ½ cups long grain white rice, 3 garlic cloves
  • Measure in all the seasonings and spices. Stir around for 1 minute.
    ¾ teaspoon kosher salt, ¾ teaspoon smoked paprika, ½ teaspoon black pepper, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon dried thyme, Bay Leaf, pinch red pepper flakes and cayenne pepper
    Rice, peppers, onions, celery and spices in a pot
  • Pour in the chicken stock and scrape up any bits from the bottom of the pot.
    2 ½ cups chicken stock
  • Bring to a boil, make sure all the rice grains are in the liquid, then cover the pot and lower the heat to low.
    chicken broth in a pot of cajun rice, right before cooking
  • Simmer covered for 18 minutes, without peaking. Remove from the heat and keep covered for 5 more minutes to finish cooking.
  • Remove the lid and fluff the rice with a fork. Taste for additional seasoning or spices.
  • Serve warm/hot! Excellent side dish for Blackened Tilapia, Cajun Salmon or Skillet Cajun Shrimp.

Recipe Tips and Notes:

RINSING YOUR RICE: Use a fine mesh sieve to run cool water over the rice until it is clear. If you don’t have a fine mesh sieve you can also rinse the rice in a bowl of water, changing the water a few times to rid it of extra starch.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 271kcal | Carbohydrates: 44g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 484mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 1mg

Homemade Lime Margarita Salt

by Leave a Comment

You can have a margarita with the traditional salt rim… or you can take it up a notch by making this Homemade Lime Margarita Salt. It is a super simple mixture of lime zest and kosher salt and it only takes a few minutes to make. Then you can keep it in your bar or kitchen for up to a month.

a plate with kosher salt and lime zest

I’m guessing if you are making really good fresh margaritas, then you have some limes available. Now you just need some kosher salt. We love Diamond Crystal Kosher Salt or Morton’s Kosher Salt.

Step by Step Lime Margarita Salt

  1. Zest 1-2 limes.
    2. zesting a lime on a microplane
  2. Microwave the lime zest, 30 seconds.
  3. Mix zest with kosher salt.
    4. rubbing dried lime zest and kosher salt together
  4. Use on the rim of your favorite margarita.
    5. a glass rimmed with lime margarita salt

How To Make the Salt Stick

There are a few different ways you can get the lime margarita salt to stick to the rim of your glass.

  • Run a lime wedge around the rim of the glass, then dip into the salt.
  • Dip the rim of the glass in agave or honey and then into the salt.
  • With a pastry brush, lightly brush a patch of agave on the glass, then dip or sprinkle the kosher salt on. You can see an example of this in the Frozen Mango Margarita Post.
  • Use a margarita salt kit, like this one from amazon. Fill the wet side with sugar water (simple syrup) and the other side with your lime margarita salt.
Fresh squeezed lime margarita with lime margarita salt around the rim

Some Favorite Margaritas

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a plate mixed with kosher salt and lime zest

Lime Margarita Salt Recipe

A delicious mixture of kosher salt with dried lime zest. Perfect for rimming any margarita. It really takes your margaritas up a notch!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 2 Tbsp.
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Rinse the limes and dry completely.
  • With a zester or microplane, zest the lime onto a microwave safe plate.
    Just zest until the lime turns light green. Once you hit the white pith it can be bitter.
    zesting a lime on a microplane
  • Microwave the lime zest for 30 seconds to slightly dry.
    zest of 1 to 2 limes
  • Add the kosher salt to the lime zest, with clean hands rib the salt and lime zest together.
    2 tablespoon kosher salt
    rubbing dried lime zest and kosher salt together
  • Use for the rim of all your tequila cocktails that need a salty rim. (see notes for cocktail recipes.)
  • Can be stored up to 1 month at room temp, in an airtight container.

Recipe Tips and Notes:

MARGARITA RECIPES FOR YOUR SALT:
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

1 minute Microwave Simple Syrup

by Leave a Comment

Yes, you can make simple syrup in the microwave. It is a really easy way to put together simple syrup in about 1 minute. Once it cools you can use it to sweeten up cocktails, iced tea, coffee or anything that calls for simple syrup! The nice thing is you can make it ahead and store it in the fridge for up to a month.

a bowl of microwave Simple Syrup

One of our favorite ways to use this microwave simple syrup is to sweeten up a cocktail or iced tea.

RELATED: Stove Top Simple Syrup

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a bowl of microwave Simple Syrup

Microwave Simple Syrup

Make simple syrup in the microwave to use as a sweetener for cocktails, drinks, teas and coffee.
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 1 minute
Servings: 1 cup
Author: Susie Weinrich

Ingredients

Instructions
 

  • Combine the water and sugar in a microwave safe bowl.
    1 cup white sugar, 1 cup water
  • Microwave in 30 second increments, stirring in between, until the sugar is completely dissolved.
  • Let cool and then use right away. Or transfer to a glass bottle or mason jar with a lid and keep in the fridge for up to a month.

Recipe Tips and Notes:

STOVE TOP: you can also make simple syrup on the stove top. Pop over to this post for Simple Syrup.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

How To Make Simple Syrup, 2 ways

by Leave a Comment

Simple Syrup is just that… simple sugar syrup that is perfect for sweetening cocktails, tea or coffee. You just need 2 ingredients to make it; sugar and water. It only takes a few minutes to put together and you can keep the simple syrup in the fridge for up to a month.

bottle of simple syrup

Depending on how sweet you want to make your drink you can use the traditional simple syrup 1:1, sugar and water, or the rich simply syrup, which is 2:1.

One of our favorite cocktails to use simple syrup in is this Tequila Smash Cocktail!

How To Make Simple Syrup

It couldn’t be easier to make a batch of simple syrup. Place a small saucepan over medium low heat. Add 1 cup of sugar and 1 cup of water. Let the sugar melt into the water, and that is it! Your simple syrup is done.

You will want to cool the simple syrup and then store it in the fridge.

Storing Simple Syrup

After the syrup is made and cooled you just need to transfer it to a glass bottle or jar. We like to use mason jars. Keep it in the fridge for up to a month.

Susie leaning on the kitchen counter

💛💛💛💛💛

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipe→
a bottle of simple syrup with sugar to the side

How To Make Simple Syrup, 2 ways

Just two ingredients combine to make a simple syrup. 1:1 ratios of sugar and water. Perfect for sweetening cocktails and drinks.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 cup
Author: Susie Weinrich

Equipment

  • small saucepan

Ingredients

Simple Syrup

RICH Simple Syrup – sweeter than traditional simple syrup

Instructions
 

  • In a small saucepan over medium low heat add the sugar and water.
    1 cup white sugar, 1 cup water
  • Stir for a few minutes while the sugar melts into the water.
  • Remove from the heat and cool.
  • Pour into a glass bottle with a tight fitting lid, we like to use a mason jar. Use in your favorite drinks and cocktails that call for simple syrup. Or use to sweeten iced tea.
  • Keep in the fridge for up to a month.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments