blog - Mom's Dinner

Perfect Homemade Tartar Sauce

September 16, 2021 by Susie Weinrich 2 Comments

If you have yet to find a store bought tartar sauce that you like, start making your own Homemade Tartar Sauce! It comes together in a flash and is really, really tasty and fresh! It is the perfect dip for your favorite fish sticks, Homemade fish sticks, Fish Tacos or Fish Cakes.

Tartar Sauce in a small bowl on a plate of fish sticks

If you like things spicy, pop over to this recipe for Jalapeno Tartar Sauce!

Ingredients

Here are the things that you need to make tartar sauce: Mayo, Dill Relish, Lemon, Stone Ground Mustard, Fresh Dill and Salt/Pepper.

Step by Step Instructions

Grab a small mixing bowl.
Add all the ingredients.
Stir.
Serve.

That didn’t take long!

Serving

Tartar Sauce is a creamy dipping sauce that is perfect for fish sticks, crab cakes, or really, any fried fish. Here are some ways to use it:

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Perfect Homemade Tartar Sauce Recipe

A delicious recipe for Homemade tartar sauce that uses mayo, fresh lemon and dill, stone ground mustard and dill pickle relish. Perfect for dipping fish sticks or any fried fish!

5 from 3 votes

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Prep Time: 5

Cook Time: 0

Servings: cups

Author: Susie Weinrich

Ingredients

▢ ½ cup mayonnaise
▢ 2 tablespoon dill pickle relish - (or sweet relish)
▢ 2 teaspoon stone ground mustard
▢ 1 tablespoon fresh lemon juice
▢ 2 heaping teaspoon fresh dill - chopped
▢ healthy pinch of kosher salt & black pepper

Instructions

Place all the ingredients in a small bowl. Stir together so it is well combined.
Taste for additional seasoning.
Serve with your favorite Fish Sticks!
Store leftovers in the fridge for up to 2 weeks.

Recipe Tips and Notes:

Pop over to this recipe for Jalapeno Tartar Sauce if you like it spicy!!

Excellent served on Fish Sticks or Fish Tacos!

Did you make this recipe?Connect with me and let me know by commenting below!

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Homemade Crispy Fish Sticks

September 15, 2021 by Susie Weinrich 4 Comments

This Homemade Fish Sticks recipe is made with tender and flaky cod fish, with a crispy panko breading on on the outside. The best part is you can bake them in the oven, instead of frying, and they are ready in under 30 minutes. Dip them in a Homemade Tartar Sauce for a fun, kid friendly, family dinner.

Crispy Fish Sticks on a plate with one cut open to show the flaky fish

You can also serve these Fish Fingers as a Fish Stick Taco with Jalapeno Tartar Sauce!

Ingredients

You only need a few simple ingredients to make Homemade Baked Fish Sticks.

ingredient with text labels — ***Ingredients Clockwise: Panko bread crumbs, flour, kosher salt, onion powder, garlic powder, paprika, cod filets, egg, cayenne pepper (optional), dijon mustard, and non-stick spray***

Panko Bread Crumbs– Make sure you use panko bread crumbs and not traditional bread crumbs. The Panko is a coarser breadcrumb that will help make your fish sticks nice and crispy.

Cod- buy fresh fillets of cod to cut into strips. Other firm fleshed white fish will work too. See below for other options.

What Fish To Use for Fish Sticks

You will want to use a firm white fish to make proper fish sticks. We like to use fresh cod fillets, although haddock, hake, catfish or tilapia will work too.

Step By Step Baking Instructions

Start by preheating your oven broiler and placing a rack in the middle position in your oven. Line a large rimmed baking sheet with foil and spray with nonstick spray.

Pat the cod fillet dry with some paper towels. Then cut into 1 inch strips.

Prep your dipping station with 3 shallow bowls:

flour mixed with the salt
egg beat together with Dijon mustard and optional cayenne pepper
panko bread crumbs with onion powder, garlic powder and paprika

showing three steps of dredging fish sticks in flour, egg and panko

Dredge each fillet in the flour, then dip into the egg mixture and finally dredge each fillet into the panko, lightly pressing to make sure it adheres.

Lay on the prepped baking sheet. Repeat with all the fish sticks.

a foil lined baking sheet full of homemade fish sticks

Pro Tip: Spray the top of the fish sticks with a little baking spray. This helps the panko coating become nice and golden and crispy.

Broil on the middle oven rack for 4 minutes, flip and broil on the other side for another 3-4 minutes.

The fish sticks should reach 145 degree internal temp to be cooked through.

Serving

Crispy Fish Sticks make a great family friendly dinner. Serve them with a tartar sauce, baked fries, tater tots or kettle chips and veggie.

raw veggies with a ranch dip
roasted broccoli
roasted carrots
green beans

You can also serve these crispy fish sticks in a tortilla, fish taco style, with a jalapeno tartar sauce and slaw.

Homemade Tartar Sauce

It is super easy to make your own tartar sauce. It only requires a couple ingredients. Pop over to this recipe for Homemade Tartar Sauce to make your own.

Or for a spicier version use this Jalapeno Tartar Sauce!

dipping a fish stick into homemade tartar sauce

Freezing Homemade Fish Sticks

You can absolutely cook these and freeze them for an easy weeknight dinner at a later date.

Prepare and cook them completely. Let the fish sticks cool.
Place them on a baking sheet that will fit in the freezer. Pop in the freezer for about 2 hours, then transfer the frozen fish sticks to a freezer-safe bag or container.
They will be good in the freezer for up to 2-3 months.
To reheat place the frozen fish sticks (do not thaw) on a baking sheet in a 400 degree oven for around 12-15 minutes until they are warm through and crispy.

Frying

If you prefer to fry your fish sticks you can absolutely do that with this recipe.

Simply prepare the fish sticks as directed on the recipe. Heat about ½-1 inch of vegetable oil in a pot. Fry the fish sticks until they are golden on both sides and cooked through.

Drain on a paper towel lined plate.

More Fish & Seafood Recipes to Love

All Seafood & Fish Recipes

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Corn Chowder

September 14, 2021 by Susie Weinrich 3 Comments

This is the ultimate Corn Chowder recipe that is thick, creamy and comforting. It has triple corn flavor from the fresh sweet corn on the cob, the milk and pulp from the cob, and corn meal to add rich thickness and flavor. Serve this chowder topped with crispy bacon, sour cream, green onions and a shot or two of hot sauce.

corn chowder in a bowl topped with sour cream and bacon

If you have a bumper crop of sweet corn or are lucky enough to have an abundance of local growers near you (like in the Midwest!), here are some other fresh corn recipes:

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Why This Recipe is Amazing!

The recipe starts with crisp bacon and bacon grease. Hello flavor!
It has a really pronounced flavor of sweet corn from the fresh corn cut from the cob AND the milk and pulp scraped from the cob.
It is triple thickened with a puree of the soup, half and half, and corn meal. This means your chowder will be thick and creamy.
The corn boils just the right amount to be tender-crisp. The perfect texture.

Listen To or Watch The Recipe!

You can also listen to the full recipe with all the tips and tricks on the Let’s Make Dinner Podcast. There is an audio player included in the recipe card below!

Or pop down to the recipe card and watch Susie make this Corn Chowder on an 11 minute You Tube video. Available in the recipe card below.

Ingredients

Here are the ingredients you will need to make this Creamy Corn Chowder:

Ingredient list with text for corn chowder

Cornmeal for Thickening

In this recipe you will use cornmeal to further thicken the broth at the end. Just a couple tablespoons of cornmeal thickens it up perfectly, and adds even more delish corn flavor!

How TO Make Corn Chowder

Sauté the Bacon in a large pot. If you need to, do it in batches so it gets nice and crispy. Set the bacon aside, but leave about 2-3 tablespoon grease in the pot.

Sauté the Onions, Garlic and Green Chilies in the bacon grease, for about 5 minutes. Scrape up any bacon bits and browning from the bottom of the pot.

Remove the corn kernels from 5-6 cobs. Then take the blunt side of the knife and scrape it across the cob, removing the milk and pulp from the cob.

Removing corn from the cob and scraping the pulp and milk

Add the chicken base, potatoes, corn (with corn milk & pulp), broth, season salt and pepper to the pot. Bring to a boil then reduce the heat to low. Simmer for 20 minutes.

Puree 2 ½ cups of the soup until it is fairly smooth and creamy. Add back to the pot.

part of the corn chowder pureed in a blender

Whisk in the half & half, sour cream and cornmeal. Warm over low for another 10 minutes.

Taste for additional seasoning (salt and pepper).

Using Frozen Corn

The very best type of corn for corn chowder is fresh corn on the cob, hands-down! However, if it is not available to you you can use frozen corn. Here are the changes I would make to use frozen corn:

Increase to 4 cups frozen corn.
Wait to add the corn, after the potatoes have simmered for 20 minutes.
Stir in 1 tablespoon honey with the cornmeal, to account for not having the corn milk and pulp.

Serving

Serve your corn chowder topped with the crispy bacon, sour cream, green onions, and/or hot sauce! Here are some great side dish ideas:

Warm crusty bread, like ciabatta.
Corn Muffins or Sweet Corn Bread or Buttermilk Corn Bread
A side salad with a tart vinaigrette, like this Basil Vinaigrette.
We love kettle cooked chips on the side (like Panera!)

eating a bowl of chowder with a spoon, topped with sour cream and bacon

Storing Leftovers

Store leftover Corn Chowder in an airtight container in the fridge for up to 4 days. It may thicken in the fridge, to reheat add milk or chicken broth to reconstitute.

Freezing Leftover Corn Chowder

I wouldn’t recommend freezing the Corn Chowder as it is because of the dairy content which doesn’t tend to thaw well.

However, if you make a few changes you can freeze this recipe:

Leave the half & half, sour cream, and cornmeal out of the recipe.
Freeze the soup.
Thaw in the fridge overnight.
Add the half & half and cornmeal, warm over low heat for about 15 minutes. Stir in the sour cream and heat another 5 minutes.

If the texture still didn’t come out quite right, puree the whole soup and eat it as a creamy corn soup.

Troubleshooting

Too Thick? Add a little extra cream or broth and simmer it in for a couple minutes.

Too Thin? Add another tablespoon or two of cornmeal and let it simmer for another 10 minutes.

Slow Cooker

You can absolutely use your slow cooker to make this Corn Chowder. Jump down to the notes section in the recipe card for all the details!

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Updated Recipe Notes

I decided to completely revamp this recipe (originally posted Sept 2020, updated Sept 2021). Here is why and how I made changes:

I wanted a little more corn flavor. Originally the recipe called for boiling the cobs after removing the corn. I found that if you scrape the blunt side of a knife across the cobs you get this delicious milk and pith that is FULLLLLLLL of corn flavor.
I also thought it needed a little extra corn. So instead of 3-4 ears of corn, the recipe calls for 5-6 ears of corn.
I wanted a thicker more chowder-ey texture that the corn meal alone was not providing. So we added potatoes and did a puree of 2 ½ cups of the soup, plus added the corn meal at the end. Perfection!!
The celery added a texture that competed with the corn, so we omitted it in the updated recipe.

Haunted Halloween Brownie Brittle

September 13, 2021 by Susie Weinrich 1 Comment

On October 31st delight your kids and friends with this Haunted Halloween Brownie Brittle. It is crispy, chocolatey, and delicious (just like Sheila G’s). It makes a great treat or dessert for the Halloween season!

a black and white napkin with Halloween Brownie Brittle on top

You can also make it any time of year with this recipe for Chocolate Brownie Brittle.

Why This Brownie Brittle is Spookily Delicious

It is made with triple chocolate- cocoa powder, bitter sweet chocolate and mini chocolate chips.
All the tips and tricks to get it extra crispy are included.
It’s the perfect Chocolate Halloween treat that adults and kids will love!
Add seasonal decorations and sprinkles for other Holidays, like this Christmas Brownie Brittle.

Ingredients

Here are the things that you will need to make Halloween Brownie Brittle, plus parchment paper and a large rimmed baking sheet.

Parchment Paper

You absolutely must use parchment paper to make Brownie Brittle. If you don’t use parchment the brownie brittle will literally bake TO the pan, leaving you with a huge mess.

18×13 Baking Sheet

You will want to use an 18×13 rimmed baking sheet to make your Haunted Halloween Brownie Brittle. If you do not have that size, you can use two smaller baking sheets and divide the batter between the two pans.

Step By Step Picture Instructions

In a small microwave safe bowl melt together the butter, oil, bittersweet chocolate. Then stir in all the cocoa powder.

With a stand mixer, with a whisk attachment, whisk the egg whites until frothy, about 4 minutes.

Add the vanilla and sugar and whisk another 15 seconds.

egg whites, sugar and vanilla in a mixer

Pour in the melted chocolate mixture and whisk another 30 seconds.

melted chocolate and egg whites in a mixer

In a separate bowl stir together the flour, baking soda and salt.

Add that mixture to the chocolate/egg mixture. Fold it in with a spatula.

Pour the batter onto a parchment lined 18×13 baking sheet. Paint the batter onto the parchment, until it is really really thin. ¼ inch thick AT THE MOST!

Sprinkle on the mini chocolate chips. Bake at 325 degrees for 10 minutes.

painting brownie brittle batter onto parchment paper

Remove from the oven and add the edible Halloween decorations, lightly press them in with a spatula.

Bake for another 5-8 minutes. If the edges are not browning at 5 minutes, keep baking until the 8 minute mark.

Score the brownie brittle with a knife or pizza cutter. Then let it cool and crisp for 15-20 minutes. Break apart and enjoy!

Making It Delightfully Spooky

On the brittle pictured we used edible candy eye balls, Halloween sprinkles (just from Target), and candy corn. Use whatever you have in your baking cabinet or that you can grab at your local grocery store.

Or here are some awesome options from Amazon (affiliate links):

chocolate brownie brittle with Halloween decor

Tips To Make it Crispy & Delicious

Make sure you use parchment paper. It doesn’t work without it.
Spread the batter really, really thin. It will feel like you are painting the parchment paper with chocolate paint!
Towards the end of baking keep an eye on your brittle so the edges don’t burn.
Score the brittle with a sharp knife or pizza cutter right when it comes out of the oven. It will make for easier/cleaner breaking after it dries.

Other Fun Halloween Recipes

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Añejo Tequila Old Fashioned – Two Ways!

September 9, 2021 by Susie Weinrich 2 Comments

We took a traditional Old Fashioned, usually made with Bourbon, and updated it with a delicious aged Añejo Tequila. We are giving you not one, but two ways, to enjoy your Añejo Tequila Old Fashioned with 2 classic recipes!

tequila old fashioned in a glass with a large ice cube, an orange peel and a cherry

This first recipe for Añejo Tequila Old Fashioned keeps traditional with the use of bitters and an orange peel, but uses agave nectar to blend perfectly with the flavors of this rich and flavorful tequila.

The second recipe for Añejo Old Fashioned stays true to it’s roots by using a sugar cube that is doused in bitters and orange bitters, then crushed and mixed with Añejo Tequila.

Similar cocktails to the Añejo Old Fashioned are the Añejo Manhattan or Añejo on the Rocks.

Añejo Tequila

If you have not had Añejo before it is a delicious tequila that is aged in barrels for a minimum of one year. Most Añejo Tequilas have a beautiful caramel color. The flavor is a blend of salty earthy tequila mixed with caramel and vanilla.

It is an excellent tequila to sip on the rocks or in cocktails that are liquor forward, like this Anejo Cobbler or Tequila Sour.

Some brands that make a great Añejo:

Casamigos
Costco Kirkland Añejo Tequila – sometimes called Costco-migos because it is rumored that it is actually Casamigos (it’s really good!)
Patron
Don Julio

Recipe #1 Ingredients

Here are the items you need to make the recipe #1 Añejo Old Fashioned– short rocks glass, large ice cube, stir spoon, Añejo tequila, fresh orange, Angostura bitters, and agave nectar.

ingredients to make an Añejo old fashioned — Ingredients for left to right: Angostura bitters, agave, orange, Añejo tequila.

Recipe #2 Ingredients

** Recipe #2 is how I prefer to drink my Añejo Old Fashioned.

Here are the items you need to make the recipe #2 Añejo Old Fashioned– short rocks glass, cocktail muddle, stir spoon, large ice cube, Añejo tequila, fresh orange, Angostura bitters, and a sugar cube.

Optionally you can also add a couple dashes of orange bitters to enhance the orange flavor.

ingredients to make Tequila Old Fashioned — Ingredients left to right: Angostura bitters, sugar cubes, Añejo Tequila, Luxardo cherries, and a fresh orange.

Ice For Old Fashioneds

It is traditional to use 1 large cube of ice to drink your Old Fashioned. To make amazing Clear Ice I use these Clearly Frozen Trays. They require a little more work, so if that isn’t your jam, these large cube trays will work too!

anejo old fashioned in a glass with clear ice — Añejo Old Fashioned with 1 clear ice cube.

Agave or Sugar Cubes

Agave is a natural sweetener made from the agave plant…just like tequila. So they are a match made in heaven. It is used in place of sugar or simple syrup of a traditional Old Fashioned.

In recipe #2 we are using a sugar cube which is the REAL old fashioned way of making an old fashioned! The cube is doused in bitters (and a splash of water) to help it disintegrate into your Añejo Old Fashioned Cocktail.

Both agave and real sugar can tend to be hard to properly mix into your cocktail, so make sure you take the extra time to stir it into your drink really well.

Orange

You will use the orange peel in this cocktail, taking advantage of the natural essential oils in the skin. Give it a little twist over your cocktail and rub it around the inside of the glass. It will perfume your drink perfectly.

Try to cut as close the rind as you can, avoiding the white pith underneath. Use a really sharp paring knife to accomplish this.

Cherries

When making an Añejo Old Fashioned, it’s important to choose the right kind of cherries to use as a garnish. The bright red candied maraschino cherries that you would put in a Shirley Temple or Roy Rogers are not the right cherry.

The correct cherries are firm, very dark in color, and are most likely $5 or more per bottle. They can sometimes be called Bourbon Cherries.

overhead photo of a tequila old fashioned with a Luxardo cherry

Luxardo cherries or Amerina Fabbri are a popular choice among cocktail enthusiasts. These cherries are made from the same Marasca cherries but are left to soak in a high-proof liqueur for up to three years, resulting in a richer and more complex flavor.

Eating this cherry at the end of your cocktail is like having dessert after dinner!

Bitters

Bitters is a bit of a misnomer! The word “bitter” means something that is sharp or pungent tasting. Cocktail bitters could not be more different!!! They are spiced, herbaceous and slightly sweet.

Bitters are a type of concentrated, aromatic liquid that is made by steeping herbs, spices, fruits, and/or roots in alcohol. They are typically used as a flavoring agent in cocktails, like an Old Fashioned and a Mexican Firing Squad, and are known for their intense and complex taste.

They add depth and complexity to a wide variety of drinks. Some of the most common types of bitters include Angostura bitters, Peychaud’s bitters, and orange bitters.

For these two Añejo Old Fashioned Recipes we are using the Angostura Bitters and Orange Bitters.

Tips to Make An Amazing Añejo Old Fashioned

Use a quality Añejo tequila that is a nice dark caramel color. Generally a good Añejo will be $50+. When you smell it, it should have aromas of caramel and vanilla.
This drink will be stirred, not shaken. You want the flavors to slowly open as the ice melts into your drink.
Pour all the ingredients over ice and then stir…stir…stir. Take the extra time to stir the drink. This will mix in the agave and start the ice melting, which will mellow the burn of the alcohol and open up all the layers of flavor.
Peel the orange rind close to the surface, trying to not get any of the white pith that is right under the skin. The pith can tend to be bitter.

More Añejo Cocktails

All Tequila Recipe

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Very Best Baked Italian Meatballs

September 9, 2021 by Susie Weinrich 1 Comment

These Baked Italian Meatballs will soon become your family’s very favorite spaghetti and meatball recipe! They have amazing flavor from the basil, garlic, parmesan, and extra virgin olive oil, and they are kept tender and juicy with a classic panade. All the tips and tricks included in this Italian Meatball recipe will have you feeling like an Italian Nonna in the kitchen!

Baked Italian Meatballs in Marinara sauce with extra parmesan cheese

You can also make these Meatballs in the Instant Pot! Pop over to this recipe for Instant Pot Meatballs.

Why These Are Literally The Best Meatballs

All the tips and tricks for the best Italian Meatballs are included in the recipe. = no fail!
They are packed with flavor from the basil, garlic, parmesan cheese, bread, and extra virgin olive oil.
The panade of bread and milk keeps your meatballs tender and juicy.
The olive oil and cheese helps the outside brown just right in the oven.
These are great meatballs to keep in the freezer when you are short on time for dinner.

Ingredients

Here are the ingredients that you need to make the Best Baked Italian Meatballs. Plus some pro tips on a few of the ingredients.

Ground Beef

Make sure to pick a quality ground beef that has a good fat ratio- we like 85/15. This allows the beef to still have great flavor, but not be greasy.

Also choose a ground beef that is freshly ground (looks like ribbons in the package)- see photo above for reference.

Ground Pork

You will be looking for ground pork here, not ground sausage. The ground pork is mild enough to mix perfectly with the beef, without taking over the flavor of the meatballs.

Garlic

Don’t let me tell you how much garlic to put in your meatballs. You measure that with your heart ❤️ , although we find that 2-3 cloves is a good amount.

Parmesan

This is a tip straight from my Italian friend… use a coarse ground parmesan for your meatballs. It will give you little pockets of melted parm flavor throughout. Perfection!

See photo below for the right parmesan texture.

Use a blender or food processor and pulse your fresh parmesan until it is a nice crumble. See photo for visual reference.

Bread

Use any bread you like. This is actually a great way to use up day old bread! We have found that a French loaf, Ciabatta, or sourdough are wonderful. Just make sure you discard the crust first.

What is a Panade

Using a panade for your Italian Meatballs is one of the secrets to getting really amazing texture and juiciness.

A panade is a mixture of a starch, usually bread, bread crumbs or crackers, and a liquid, usually broth or milk, to keep a meat mixture moist.

In this recipe we use a mixture of bread and milk. It is the perfect panade for Italian Meatballs.

Step by Step Picture Instructions

Make Panade

With clean hands mix and mash the bread so it begins to break down into the milk. Let it sit for about 5 minutes. It should look like mush at this point.

Add Cheese, Egg and Seasoning To the Panade

Add the egg, coarse ground parmesan, extra virgin olive oil, garlic, dried basil, kosher salt and pepper. With a whisk or fork mix everything, making sure the egg gets mixed in completely.

Combine with Beef and Pork

Now add in the ground beef and pork. Again, with clean hands mix everything together. Making sure not to over process the meat. You want the meatballs to be light, not compact.

Let this mixture sit for another 5 mins.

Form The Italian Meatballs

Line a rimmed baking sheet with parchment paper.

About ¼ cup at a time, lightly pat the meat mixture into nice round meatballs. Placing each one on the parchment paper.

Pro Tip: Use a measuring cup or medium cookie scoop to portion your meatballs.

portioning meatballs with an ice cream scoop onto a parchment lined baking sheet

Bake

Pop them in a 400° F oven for about 30 minutes. Until they are browning on the outside and reach 165° F internal temperature.

Adding Marinara To Italian Meatballs

Most likely you are serving your Italian Meatballs with some type of marinara sauce. We love Rao’s brand in our kitchen! Or if you want to make your own, this Homemade Marinara is amazing.

There are two options for adding the marinara:

Add your baked Italian meatballs to a Dutch oven and cover with a 24 oz. jar of marinara. Pop back in the oven, covered for 15 minutes.
Or you can warm the marinara on the stove top while the Italian meatballs cook. Stir the meatballs into the sauce once they come out of the oven.

Serving

Nothing better than Spaghetti and Meatballs, right!? Try this Homemade Marinara or Tomato Cream Sauce. You can also make Spaghetti in the Instant Pot and top with these Baked Meatballs.

These also make a wonderful Meatball Sub.

Or serve on top of creamy polenta with extra parmesan grated over top.

You can also serve them as a heavy appetizer with some warm ciabatta bread.

Making Ahead & Freezing

You can absolutely make these Italian Meatballs ahead and have them ready to bake in the fridge. They will be good in the fridge, raw, for 2-3 days.

They also are a great dinner to have ready in the freezer! Bake them as directed in the recipe below, cool completely and then place in the freezer. They will be good for 3 months in the freezer!

Italian Baked meatballs in a pot of marinara

To use, thaw in the fridge overnight and then warm in a 400 degree oven, in marinara sauce, for about 15 minutes.

You can also pop frozen meatballs into marinara sauce and place in a 400 degree oven for about 30 minutes, or simmer over medium heat on the stove top. Cut one open first to make sure they are warmed through before serving.

Tips for Making the Best Italian Meatballs

Good Beef – use a good quality beef, avoid buying beef that is compacted in a square package. Use a beef that is fresh ground and looks like “ribbons” in the package. Also use a lean ground beef that has a good ratio of fat to meat. We find that 85/15 is a good ratio that still have good flavor but are not greasy.
Panade – don’t skip the panade. It is what helps keep the meatballs tender juicy as they bake in the oven.
Coarse Parmesan – I recommend using a coarse grate or chop on your parmesan cheese. This will allow little pockets of parm to melt into your meatballs (YUM). You can achieve the crumbly texture by pulsing your cheese in a blender or food processor.
Do Not Overmix – you don’t want to overmix your meat into the panade mixture. This will result in an overly firm meatball. This is why we mix all the ingredients together before adding the meat.
Roll Lightly – do not firmly roll your meatballs, use a light hand when forming. I like to use more of a patting action to form the meatball, then a rolling action. Again, you want light and tender meatballs, not heavy and compact.
Measuring Cup or Cookie Scoop – I like to use a cookie scoop or measuring cup to portion out all my meatball mixture, then I form them into nice balls before baking.
Wet Hands – lightly wetting your hands before forming your meatballs will help prevent the meat from sticking to your hands.
No Pre-Browning – no need to brown your meatballs in a pan before heading to the oven. They will brown beautifully in the oven.

More Delicious Italian Style Recipes

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Fresh Basil Vinaigrette- plus ways to use it!

September 8, 2021 by Susie Weinrich 1 Comment

Basil Vinaigrette is a fresh and bright dressing that goes great on just about everything- chicken, steak, fish, veggies and of course, salads! It is easy to make and is ready in less than 5 minutes.

fresh basil vinaigrette in a bowl with basil leaves around

If you happen to have an abundance of basil in your summer garden, this is a great way to use it up. Also check out these recipe for Basil Pesto, Pesto Lasagna and Pesto Pasta.

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Ingredients

You only need a handful of simple ingredients to make Fresh Basil Vinaigrette, most of which you probably already have in your fridge!

Extra Virgin Olive Oil – I like the added flavor and spiciness that the evoo adds to the basil vinaigrette. However, you can absolutely use other oils like olive oil or canola oil if you prefer.

Uses

Vinaigrette is not just for salads! Here are some great ways to use this Basil Vinaigrette:

Poured on top of garden fresh tomatoes.
Served over crispy smashed potatoes.
Over top tomatoes and mozzarella.
Drizzled on Roasted Fennel
A dip for grilled chicken, seafood or steak.
On pasta salad.
An of course… on a salad!

fresh garden tomatoes, sliced, with basil vinaigrette drizzled over top

Big Italian Salad

Tossed over a Big Italian Salad is one of my favorite ways to use the Fresh Basil Vinaigrette. Here are the ingredients:

1 bag of mixed greens
handful of cherry tomatoes, halved
handful of black olives
1 raw fennel bulb, core removed, sliced thin
quartered artichoke hearts
English cucumber sliced
parmesan or mozzarella cheese
big flavorful croutons

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Frightful Ghost Cookies- No Bake!!

September 7, 2021 by Susie Weinrich Leave a Comment

These Frightful Ghost Cookies are a delicious and festive Halloween treat that the kids are going to LOVE! They are a no-bake cookie that only requires 3 ingredients, and they only takes a few minutes to make. In fact, they are so easy the kids can get involved in the process.

White Chocolate Ghost Cookies with mini chocolate chip eyes and mouth

These are super similar to Mummy Cookies, you can make a batch of half mummies and half ghosts!

Why They Are Frightfully Amazing

Who doesn’t love a no bake treat!?
Taking help from the store, purchasing Milano cookies, makes these Ghost Cookies incredibly easy.
Kid’s really love a festive treat, especially if they were able to say they helped!
They are a really delicious cookie. Best of all worlds – chocolate and vanilla!

3 Ingredients

Only 3 ingredients to whip up these Ghost Cookies: Milano Cookies, melting white chocolate, mini chocolate chips.

White Chocolate

I HIGHLY recommend buying a quality white chocolate for this treat instead of using the brick of almond bark. Although almond bark will completely work.

Ghirardelli has an amazing product called “melting wafers”. They are creamy and have a really delicious flavor. I find mine at Target or my local grocery store.

How The Kids Can Help

The kids can absolutely get involved in making this recipe, and if you have older kids (tween) they can make these by themselves!

Younger kids can pour/measure the white chocolate and count out the mini chocolate chips. They can also lay the Milano cookies on the baking sheet.
Let older kids stir the chocolate on the double boiler, or in-between heating in the microwave.
All kids can place the mini chocolate chips for the eyes and mouth.

Melting Your Chocolate

You have two options when it comes to melting the white chocolate: Double Boiler or Microwave.

If you are using melting wafers as recommended above then you can pour them straight in the bowl. If you are using almond bark make sure to shred/chop it finely.

Double Boiler

This is my preferred method. There is less of a chance of burning the chocolate this way.

Place a little water in a sauce pan over medium heat. Place a glass, heat proof bowl in the top of the sauce pan, making sure the bottom does not touch the water.

The steam will heat up the bowl and melt the chocolate.

Pro Tip: Make sure to constantly stir the chocolate. It will hold it’s shape and look like it is not melting, but it is.

Microwave

Place the white chocolate in a microwave safe glass bowl. Microwave in 30 second increments, stirring in between. The chocolate will hold it’s shape, so make sure to stir so it will properly melt!

Ghost Cookies on gauze with plastic spiders

Fun & Spooky Halloween Menu

From breakfast to dinner, delight your kids (and adults) with these fun Halloween recipes:

Breakfast – Bloody Guts Cinnamon Rolls
Lunch – Really cute Halloween lunch ideas here.
Dinner – Chili, Instant Pot Chicken Chili, bone breadsticks, these Ghost Cookies or Mummy Cookies, Bloody Shirley Temples for the kids, and Devil’s Margarita or Pomegranate Martini for the adults.

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a couple ghost cookies on a spider web with spiders

Frightful Ghost Cookie Recipe

An easy 3 ingredient (no bake!) ghost cookie that the kids will love eating this Halloween.

5 from 1 vote

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Prep Time: 10

Cook Time: 0

chocolate setting: 15

Total Time: 25

Servings: cookies

Author: Susie Weinrich

Equipment

▢
parchment or wax paper
▢
Large rimmed baking sheet

Ingredients

▢ 1 package Milano Cookies - (15 count)
▢ 8-10 oz white chocolate melting wafers (Ghirardelli is a great brand) - or almond bark
▢ 45 mini chocolate chips

Instructions

Prep a baking sheet by lining with parchment paper or wax paper. Lay all the Milano cookies on the parchment or wax paper.
Pro Tip: choose a baking sheet that will fit in your fridge!!
Melt the white chocolate using either a double boiler or microwave.
Place a Milano cookie in the melted chocolate. Using a fork flip it around in the white chocolate, then pick it up on the fork and let any excess chocolate drip off.
Place on the paper lined baking sheet. Repeat with all the cookies.
While the chocolate is still wet, place two mini chocolate chips close together at the top for the eyes, then one under the eyes for the mouth.
Pop in the fridge to help the white chocolate set up, about 15-20 minutes.

Storing

You can store your Ghost Cookies at room temp in an airtight container.
Or in the fridge (especially if you have a warm kitchen)!

Recipe Tips and Notes:

Cookies- can also use Nutter Butter Cookies if there are no peanut allergies.

Mummy Cookies – These Ghost Cookies are very similar to Mummy Cookies. Make a batch of half mummies and half ghosts!

Did you make this recipe?Connect with me and let me know by commenting below!

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Juicy Grilled Turkey Burgers

August 23, 2021 by Susie Weinrich 1 Comment

When you are making Grilled Turkey Burgers there are a few rules to follow to make sure they are really, really good! One, add lots of flavor, two, use 93% lean turkey to keep it juicy, and three, cook to well done (165 F. degrees). This recipe for Grilled Turkey Burgers follows all the rules and is a delicious dinner on the grill!

turkey burger on a bun with onions and tomatoes to the side

If you love a good beef burger too, definitely check out this Amazing Grilled Burger Recipe!

And if you want an out-of-the-ordinary burger give this Salmon Burger or Chipotle Chicken Burger a try!

Listen To The Recipe

You can also listen to the full recipe and all the tips and tricks shared in this post, right on my podcast “Let’s Make Dinner“! There is an audio player included in the recipe card below.

Why It’s the Best

Here are just a few of the reasons you will make this your go-to Turkey Burger:

Layers and layers of flavor make sure your burger is not bland: onion mix, Worcestershire, and Dijon mustard.
The flavorings (sour cream, Dijon, and onion mix) also help keep your burger nice and juicy.
Even though they are tender and juicy, they still stay together on the grill!
The recipe calls for 93% lean ground turkey, which lends to the juiciness and flavor. Unless you have diet restrictions, NEVER use 99% lean ground turkey. It cooks up like the sole of a tennis shoe.

Ingredients

Here are the things that you will need to make AWESOME grilled turkey burgers.

Ground Turkey – I’ve said it before but it is worth repeating…Make sure you get the 93% lean ground turkey. Which means there is 7% fat left in the grind. You need that 7% to keep your burgers juicy and flavorful. Skip the 99% lean ground turkey. It has no flavor and cooks up like rubber.

Making Turkey Patties

Start by mixing all the flavorings together in a large bowl:

packet of Lipton Onion Soup Mix
sour cream
Dijon
Worcestershire
garlic powder
kosher salt and pepper

Then add the ground turkey and with clean hands of a fork, lightly mix the turkey with the onion mixture. Just mix until everything is combined.

Pro Tip: Overmixing will make tougher burgers that have a compact texture instead of being light.

To make the patties divide the meat mixture into 4 or 5 equal parts.

Pro Tip: I like to do this by making a cross pattern in the meat, right in the bowl. See photo for reference:

dividing turkey burger mix into 4 patties

Form the patties about ½ inch to 1 inch thick. Place them on a baking sheet or plate lined with parchment or wax paper sprayed with nonstick spray (the burgers can be sticky).

Pro Tip: Pressing a divot in the center of each burger helps to prevent your Turkey Burgers from shrinking into little pucks on the grill.

Grilling

Set your grill up for direct heat cooking – medium high heat.

Grill the burgers, divot side down first, for about 4-5 minutes on the first side, then about 4 minutes on the second side.

Turkey Burger Temperature

Ground Turkey is poultry so it needs to be cooked all the way through to be safe. It is not like beef which can be cooked from rare up to well done.

Your Grilled Turkey Burgers need to be cooked to well done at 165 degrees internal temperature, measured with an instant read internal thermometer.

Our favorite thermometer is the Thermoworks Thermapen (makes a great gift!!!).

Serving

This is not like the Chili Lime Turkey Burger that has specific toppings. This is more like a classic burger that you can top with whatever you like! Here are some great combos:

Classic: lettuce, tomato, onion, ketchup, mayo, mustard.
BBQ: provolone cheese, French fried onions, pickled jalapenos, BBQ sauce.
Cheese: cheddar cheese, pickles, lettuce, white onion, ketchup, mustard.
Mexican: guacamole, pico de gallo, ranch.
Really Good: Bacon Jam, Boursin cheese, lettuce, and tomato.

What To Serve with Turkey Burgers

Here are some great side dish ideas to pair with your Turkey Burgers:

Storing

Leftover Grilled Turkey Burgers store perfectly in the fridge, in an airtight container for up to 3 days.

Warm them up in the microwave for about 1 minute and then serve with your favorite toppings.

grilled turkey burgers with chips, pickles and lemonade

Turkey Burger FAQ’s

How long does it take to grill a turkey burger?

If you have a ⅓ or ¼ pound turkey burger you will grill it over direct, medium/high heat for about a total of 8-10 minutes. Generally I cook 5 minutes on the first side, flip it, and cook 4 minutes on the second side.
The most important thing with ground turkey is that you cook it to an internal temperature of 165 degrees F.

How to grill a turkey burger without it falling apart?

There are two things that will help you grill a turkey burger without it falling apart. One, don’t mix too much liquid in with the ground turkey before placing it on the grill, also make sure you form your patties well.
Two, make sure your grill is really hot before putting the patty on the grates. Then do not move or flip it until it releases easily from the grate.

Other Awesome Burger Recipes

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Fresh Grapefruit Paloma

July 25, 2021 by Susie Weinrich Leave a Comment

A Paloma is a classic grapefruit cocktail that is made with grapefruit soda and tequila. It is a refreshing, slightly sweet and bitter cocktail. We have elevated this Paloma recipe by using fresh grapefruit juice and agave. If you love grapefruit then this is the perfect cocktail for you!

Paloma in a tall glass with a lime on the side

If you love grapefruit cocktails, definitely check out this recipe for a Whole Pitcher of Grapefruit Margaritas or Rosemary Paloma!

Why This is a Great Drink

We elevate the Paloma cocktail by using fresh grapefruit juice instead of just grapefruit soda.
The agave syrup blends with the tequila and gives the cocktail the perfect amount of sweetness.
It is a great alternative to a Traditional Lime Margarita.

Ingredients

The fresh ingredients of a Paloma makes it so good! You can use fresh squeezed grapefruit juice or in a pinch use a store bought juice.

Tequila – for a paloma I definitely prefer a silver/blanco tequila. The limey saltiness pairs perfectly with the grapefruit. However, a reposado would be nice too!

I wouldn’t recommend an anejo, leave that for more liquor forward cocktails like the Tequila Cobbler.

Here are some of the tequila brands that we like here at Mom’s Dinner:

Casamigos ($$$)
Cazadores ($$$)
Espolon ($$)
Jose Cuervo Traditional ($)

Grapefruit – To keep this a nice elevated cocktail we recommend using fresh squeezed grapefruit juice. However if you are making more than 3 cocktails you might want to buy a quality grapefruit juice at the store.

If you are having a full on party check out this Grapefruit Margarita Pitcher, it’s easy to put together and everyone can pour their own drink!

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Paloma cocktail in a tall glass with salt on the rim and a lime garnish

Fresh Grapefruit Paloma Recipe

An elevated recipe for a Classic Grapefruit Paloma

5 from 1 vote

Print Pin Rate Save

Prep Time: 5

Cook Time: 0

Servings: drink

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

▢ 2 ounces fresh squeezed grapefruit juice - **
▢ 1.5 ounces silver tequila
▢ 0.5 ounces fresh squeezed lime juice
▢ .25 ounces up to .5 ounces agave syrup - (depending how sweet you like your cocktails)
▢ 2 ounces club soda

Serving

▢ grapefruit wedges/pieces or lime wedges/wheels
▢ kosher salt

Instructions

Prep a glass by running a grapefruit piece around half or the whole rim. Dip in kosher salt so it sticks to the rim.
Fill the glass with crushed ice.
In a cocktail shaker add some ice cubes. Pour in the grapefruit juice, tequila, lime juice and agave.
If you don't like it sweet just add .25 oz agave. If you like it sweeter go up to .50 oz.
Shake vigorously for 20-30 seconds.
Stain into your prepared glass, top with club soda/soda water. Garnish with a fresh grapefruit wedge or lime wheel.

Recipe Tips and Notes:

**Grapefruit Juice- can also use good store bought juice, especially if you have to make more than 3 drinks! If you are having a party this Grapefruit Margarita Pitcher recipe would be awesome and easy!

To change up the Paloma flavor profile a little you can also check out this Rosemary Paloma Recipe!

Did you make this recipe?Connect with me and let me know by commenting below!

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Blueberry Galette

July 23, 2021 by Susie Weinrich 4 Comments

A Blueberry Galette is an excellent dessert when you can buy (or pick) really good, fresh blueberries! The filling is the perfect balance of sugar, lemon and fresh blueberries, all wrapped in a rustic, flaky pie crust. Top with some ice cream or whipped cream and you have the perfect dessert.

During the fall and winter we also like to make this Apple Crostata with Carmel Drizzle . A crostata is similarly a “rustic pie”.

Or if you have hit the blueberry jackpot you can also make this delicious Blueberry Crumble!

Make This ASAP

You need to make this asap because it is the best Blueberry Galette recipe.
Everyone loves dessert!
The filling is super easy to make, just mix 4 ingredients together.
The crust is super flaky ( Pie Crust with Vodka) and will become your go-to crust recipe!
Or keep it super simple and buy a store bought refrigerated pie crust.

What is A Galette?

A galette is basically a really rustic pie. The filling is usually some sort of berry, fruit, or vegetable, with a crust folded just over the edges so you can still see the filling.

A galette can be sweet, like this Blueberry Galette, or it can be savory, like this Tomato Galette.

The nice thing about a galette is that you do not need to be able to crimp a crust or make a lattice like with fancy pie. Just roll out the dough, dump the filling the middle, and fold the edges over. Easy!

Ingredients

These are the things you will need to make the blueberry filling and the crust. If you are going to use a store bought refrigerated pie crust you will only need the berries, sugar, cornstarch and lemon!

Step by Step Picture Instructions

If you are making your own pie crust start by following the instructions over at this Vodka Pie Crust Recipe post. It is a really flaky and delicious crust!!

Vodka pie crust dough rolled out into a rustic circle

Once your dough is ready preheat your oven to 375 degrees. Also prep a rimmed baking sheet by lining it with parchment paper or a reusable silpat.

Roll your dough into a rough circle, about 10-12 inches wide (it does not need to look pretty!!!). Then transfer it to your prepared baking sheet.

Pro Tip: An easy way to transfer dough after it is rolled out is to lightly roll it up onto your rolling pin. Then unroll it on the parchment lined baking sheet.

Now in a medium sized bowl stir together the sugar and cornstarch, making sure there are no clumps. Add the blueberries and lemon juice. Stir everything together so the sugar coats the berries.

Pro Tip: Do not mix your berries ahead of time. The sugar will “melt” off the berries and then stick to the bottom of the bowl. It is best to mix and then immediately pour the berry mixture into the crust.

blueberries mixed with sugar, lemon juice and cornstarch

Pour the berry mixture into the middle of the pie crust. This will be about a 7-8 inch circle of berries.

Gently fold the edges of the crust over the berries by about an inch. It is ok to overlap the crust a little. Just make sure there are no holes in the dough around the edges.

It is totally ok if it looks rustic and kind of messy!! See the picture for reference:

how to fold a galette crust over the berries

Now whisk together your egg with 1 tablespoon of water. This is called an egg wash and will help make your crust nice and golden!

Lightly brush a thin layer of the egg wash over the top of the crust. You will not use all the egg wash!!

Sprinkle some extra sugar (or raw/turbinado sugar if you have it) over the crust.

Bake for about 25 minutes at 375 degrees until it is golden brown and the berries and bubbling and juicy. (times may vary depending on the crust you use)

a blueberry galette on a baking sheet with parchment paper

Let it sit at room temp for about 20 minutes. This will thicken and set the blueberries before you cut into the galette.

Serving

This is a great dessert but it also makes a great breakfast with a cup of hot coffee!

Serve the galette warm or at room temp with a scoop of ice cream or a dollop of sweetened whipped cream… or both!

A blueberry galette on parchment paper with 2 scoops of ice cream

Storing

If you have leftovers simply store at room temp, covered, for up to 3 days.

Other Delicious Blueberry Recipes

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Perfect Orange Margarita

July 22, 2021 by Susie Weinrich Leave a Comment

This is a delicious, naturally sweet Orange Margarita that is perfectly crafted. The fresh orange and lime juices are a perfect citrus duo, mixed with the vanilla and caramel flavors of the Reposado Tequila and the complex flavors of Orange Bitters. It is so good you will be going back for a second for sure!

orange margarita in a glass with a little salt on the rim, ice piled high and a large orange wedge in the top

If you want to check out some other Tequila cocktail recipes that aren’t margaritas, we love a Tequila Sunrise or Tequila Hot Toddy, or pop over to our Tequila Category. It is FULL of tequila recipes (our fave)!!!

Related: When blood oranges are in season, check out this Blood Orange Margarita.

Ingredients

You need 5 ingredients to make this Orange Margarita – tequila, triple sec, oranges, limes, and orange bitters.

Orange Bitters

You can find orange bitters at the liquor store near the other mixers, or by the Angostura bitters.

It can be pricey, but it will last a long time because you only need a smidge. It adds a really lovely complex layer of orange flavor to this cocktail.

Tequila

A lot of margaritas are made with Sliver or Blanco Tequila and you can definitely use it in your cocktail. However, in this Orange Margarita recipe we really like the caramel and vanilla notes of a Reposado or Añejo. They marry perfectly with the citrus flavor and the complex flavors of the orange bitters!

Some brands that we love here at Mom’s Dinner:

Casamigos ($$$)
Cazadores ($$$)
Espolon ($$)
Jose Cuervo Traditional ($)

Make it Spicy

If you like a cocktail with a little spice you can absolutely add some jalapeno, or make it with this Jalapeno Infused Tequila.

Here are some ways to add different levels of spice:

HOT – muddle a jalapeno slice in the bottom of the shaker before adding your liquids. Use a jalapeno slice that has all the white pith and seeds (that contains the most capsaicin = heat).
MEDIUM – Toss in a couple jalapeno slices before you shake your margarita.
LOW – Add the jalapeno slices to your cocktail once it is strained over ice. Also, use jalapeno slices from the tip of the pepper where there is no/little pith and seeds.

Other Great Margarita Recipes

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