blog - Mom's Dinner

Sautéed Green Beans with Garlic

July 14, 2021 by Susie Weinrich Leave a Comment

Sautéed Green Beans with Garlic are a great side dish. They are super easy to make, and come together in under 10 minutes. They only require a couple ingredients and go with just about anything – casual or fancy. ((Bonus, kids will usually eat them too)).

For a great variation on this recipe check out these Lemon Garlic Green Beans.

Ingredients

You only need a couple simple ingredients to make Sautéed Green Beans with Garlic.

Green Beans or Haricot Verts
Olive Oil or Canola
Kosher Salt
Fresh Garlic

The day that I photographed this I did have haricot verts.

Green Beans or Haricot Verts

A green bean is a much thicker and slightly curved bean, while the haricot verts (pronounced “air-co-vairs”) are a thinner and straighter bean. They will have different cooking times because of the thickness.

You can read a little more on the differences between the two beans in this article Haricot Verts & Green Beans by Nature and More.

If you purchased fresh green beans you will cook around 7 minutes. If you purchased haricot verts you will cook for about 5 minutes.

Recipes To Pair with Green Beans

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sauteed green beans in a pan with garlic and kosher salt

Sautéed Green Beans with Garlic (or Haricot Verts)

A great recipe for sautéed green beans with a little garlic added at the end for extra flavor. They are ready in under 10 minutes and they go with just about any dinner!

5 from 1 vote

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Prep Time: 2

Cook Time: 5

Servings: people

Calories: 89kcal

Author: Susie Weinrich

Equipment

▢
large skillet or cast iron pan

Ingredients

▢ 12 oz fresh green beans or haricot verts
▢ 2 tablespoon oil - (olive oil or canola)
▢ 1 teaspoon kosher salt
▢ 1 garlic clove - chopped

Instructions

Wash and trim the stem end from your beans. Pat them dry with a paper towel.
Add the oil to your large skillet over medium high heat. Let it get hot and shimmery.
Add the green beans and sauté for about 7 minutes, letting them get a little caramelized on a couple sides.
If you are using haricot verts (thinner beans), then only sauté for 5 minutes.
Remove from the heat and season with kosher salt and add in the garlic. Toss everything together.
Serve immediately.

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

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The Best Potato Salad with Egg

July 13, 2021 by Susie Weinrich 9 Comments

My Mom has been our go-to Potato Salad person for YEARS… it is perfect. Of course she never measures anything so she can’t pass a recipe down. So I set out to copy her Potato Salad and nailed it with this recipe! It is perfectly balanced in flavor, includes egg (a MUST in my book) and is super traditional and classic. This one is going to be just like your Grandma and Mom made!!! You will not be disappointed.

potato salad with egg in a bowl garnished with green onions

If you would rather make this recipe in your INSTANT POT, head over to this recipe for Instant Pot Potato Salad. Same great flavor, just made in your electric pressure cooker.

RELATED: Baked Bean Casserole

It was perfect! The vinegar is critical.

– Shellie, Mom’s Dinner Reader

Ingredient Details

Only simple ingredients go into this Classic Potato Salad recipe.

Potatoes – I prefer to use russet potatoes for this potato salad. They are starchy enough to hold up to the dressing.

Green Onions – Green Onions give your potato salad a nice onion flavor without over powering the whole dish! Use the white and light green parts for the most flavor.

Celery – Adds a nice crunch to balance the soft potatoes and eggs.

Vinegar – White vinegar is key here! The tang adds the perfect note to the dressing.

Mayonnaise – Make sure you use mayonnaise and not miracle whip… they are not the same. We love Hellmann’s mayo but have found that Aldi mayo is a great dupe for Hellmann’s.

Mustard – Just plain yellow mustard pairs perfectly with the mayo, adds a nice tang to the dressing for your potato salad.

Sugar- Just a smidge of sugar helps balance the tangy flavors in the potato salad sauce. It isn’t enough to make it sweet, just takes the bite out of the sauce.

Cooking Hard Boiled Eggs for Potato Salad

There are two great ways to cook hard boiled eggs that are easy to peel. The first is the 5-5-5 Instant Pot Method. So if you have an electric pressure cooker, I highly recommend this method. Even my husband can do it, and that’s saying something!!

The other method is boiling them on the stove top. Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit in the hot water, covered, for 12 minutes.

Transfer the eggs to an ice water bath for 5 minutes. Then crack and peel!

How To Make The Best Potato Salad

Just a couple steps and a few simple ingredients and you will have THE BEST Potato Salad all ready:

You can also watch Susie make this Potato Salad Recipe in a 30 minute episode of Pin TV!

Dressing: Simply mix the mayo, mustard, sugar, kosher salt, and white vinegar together. Let it sit while you prep the other ingredients. Or if it will be a while pop it in the fridge.

Potatoes: Go ahead and peel and quarter your potatoes. Pop them in a pot of cool water and then place them over medium high heat and cook for 25 minutes, until they are fork tender but not falling apart.

Pro Tip: Starting your potatoes in cool water and then letting it come to a simmer ensures that they cook evenly all the way through.

Drain the water off and let the potatoes cool for about 10 minutes or until they are cool enough to handle.
Roughly chop them into about ½ inch pieces. You should have about 3 ½ cups of potatoes.

For the eggs you can hard boil them using the 5-5-5 Instant Pot Egg Method, or hard boil them on the stove top:

Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit in the hot water, covered, for 12 minutes.

Transfer the eggs to an ice water bath for 5 minutes. Then peel and chop the egg into about ½ inch pieces.

Assembly – In a large mixing bowl add the potatoes, eggs, onions, and celery. Pour the dressing over top and then mix it all together so everything is coated.

potato salad ingredients in a bowl before the dressing is put on

If you have time, definitely pop it in the fridge for 6 hours up to 24 hours. The flavors just get better with time, like chili! But if you are eating right away, go ahead and serve it!!

Storing

If you have any leftover Potato Salad, pop it in the fridge in an airtight container for up to 3 days.

Variations

Potato Salad can be a very personal recipe! Add in some of these ingredients to personalize it for your family:

whole grain mustard or stone ground mustard
Dijon mustard
horseradish
black pepper
more sugar
more vinegar

Troubleshooting Your Potato Salad

Sometimes things go wrong in the kitchen… it happens!! If the Potato Salad went array, here are some fixes:

Too Salty? To combat saltiness add a little more mayo until it is to your liking. If that doesn’t do it you may need to boil an extra potato or egg to add in.

Too Sweet? Some people prefer potato salad pretty sweet, but if it got a little too sweet for your taste buds just add a pinch of salt, a squirt of yellow mustard, and a dash of mayo. It should dilute the sweetness just enough.

Too Dry? Sometimes the potatoes soak up more of the dressing than they should. I swear it depends on the weather. If it just needs a little more add a couple tablespoons of mayo. However if you need a lot more, whip up a half batch of the dressing and add as needed.

Too Much Dressing? Add more filling… boil a couple more potatoes and eggs.

Potatoes overcooked? You might have to start over or make mashed potatoes or twice baked potato casserole instead!

More Great Potato and/or Egg Recipes

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The Best Potato Salad Recipe with Egg

The very best potato salad recipe that uses plenty of hard boiled eggs! The dressing is the perfect combo of creamy, tangy, salt and sweet!

You can also watch Susie make this Potato Salad Recipe in a 30 minute Pin TV episode!

5 from 7 votes

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Prep Time: 25

Cook Time: 25

Refrigeration time (optional): 6

Total Time: 6 50

Servings: servings

Calories: 421kcal

Author: Susie Weinrich

Ingredients

▢ 3 ½ cups russet potatoes - peeled, boiled, cut (about 3 medium sized russet potatoes)
▢ 5 large eggs - hard boiled
▢ ½ cup celery - diced
▢ ½ cup green onions - white and light green parts chopped

Instructions

Make the Dressing

Whisk all the dressing ingredients together in a bowl. Set aside or pop in the fridge until it is needed.
1 ⅔ cups mayonnaise, 1 ½ tablespoon yellow mustard, 4 teaspoon sugar, 1 ½ teaspoon kosher salt, 1 teaspoon white vinegar

Cook the potatoes and eggs

Peel and quarter each potato. Place them in a pot of cool water with ½ teaspoon kosher salt. Place over medium high heat for about 25 minutes until they are fork tender.
Drain the potatoes and let them cool for about 10 minutes or until they can be handled.
Cut into approx. ½ inch pieces.
Pro Tip: Don't cut into perfect squares, your potato salad will have better texture if the potatoes have craggy edges.
3 ½ cups russet potatoes
Meanwhile hard boil the eggs.
I like to use the 5-5-5 Instant Pot Method
Or place the eggs in a pot of cool water, making sure they are covered by an inch or two of water. Bring it to a boil over medium heat. Once it boils turn the heat off, but leave the pot covered on the hot burner for 10-12 minutes.
Transfer to an ice bath for 5 minutes.
Once they are cool enough to handle crack and peel and chop the whites and yolks into approx. ½ inch pieces.
5 large eggs

Assemble the Potato Salad

In large bowl add the cut potatoes, cut eggs, chopped green onions, and diced celery. Pour the dressing over top and then stir to coat.
½ cup celery, ½ cup green onions
If you have time let the potato salad sit in the fridge, covered, for 6 hours up to 24 hours. The flavors will come together the longer you can let it sit.
However, it is perfectly ok to eat the Potato Salad right away if you are short on time!

Storing

Keep leftover potato salad in the fridge in an airtight container for up to 3 days.

Recipe Tips and Notes:

INSTANT POT METHOD : If you would rather make this in your INSTANT POT, cooking the potatoes and eggs together, pop over to this recipe for Instant Pot Potato Salad.

POTATO SALAD FLAVOR AND TEXTURE TROUBLESHOOTING TIPS:

Too Salty? To combat saltiness add a little more mayo until it is to your liking. If that doesn’t do it you may need to boil an extra potato or egg to add in.

Too Dry? Sometimes the potatoes soak up more of the dressing than they should. I swear it depends on the weather. If it just needs a little more add a ¼ cup of mayo. However if you need more, whip up a half batch of the dressing and add as needed.

Too Much Dressing? Add more filling… boil a couple more potatoes and eggs.

Potatoes overcooked? Make mashed potatoes instead!

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

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Anejo Tequila Cobbler

July 10, 2021 by Susie Weinrich Leave a Comment

We took an old fashioned Sherry Cobbler and updated it with Añejo Tequila. This is a deliciously citrusy cocktail that still lets the caramel and vanilla flavors of the Añejo shine. It is definitely a liquor forward drink, but if you love Añejo then you will LOVE this Tequila Cobbler!

tequila cobbler in a glass garnished with lemon and orange wheel

This drink is very similar to this Anejo Tequila Sour, but the sour uses egg whites instead of simple syrup and is served “up” in a coupe glass.

What is a Cobbler

A Cobbler is an American born drink, that was originated some time in the early to mid 1800’s. So the actual story of it’s fruition is not totally clear.

It was first mentioned in Dickens novel around 1844.

A traditional Cobbler is made with Sherry, citrus, and sugar. Served over crushed ice and sipped through a straw (which was a novel concept for the time!).

Ingredients

For this updated Tequila Cobbler Cocktail you only need 4 things: Añejo Tequila, orange, lemon and simple syrup.

Anejo Tequila

Añejo or Extra Añejo are aged tequilas, giving it the most brilliant caramel and vanilla flavors! We really enjoy sipping on Anejo on the Rocks.

But if you can find the right balance Añejo is great in cocktails too. Here are some other recipes to check out:

Additional Añejo Recipes

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Anejo Tequila Cobbler

An old fashioned drink usually made with sherry, gets a delicious upgrade with Anejo Tequila!

Only 4 ingredients for this cocktail – Anejo Tequila, lemon, orange, and simple syrup.

5 from 4 votes

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Prep Time: 5

Cook Time: 0

Servings: drink

Calories: 219kcal

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

▢ 2.5 oz Anejo Tequila
▢ 1 oz fresh orange juice
▢ ¾ oz fresh lemon juice
▢ ½ oz simple syrup - (recipe in notes)

Instructions

Add all the ingredients to a shaker with a few cubes of ice. Shake vigorously for 20-30 seconds.
2.5 oz Anejo Tequila, 1 oz fresh orange juice, ¾ oz fresh lemon juice, ½ oz simple syrup
Strain into a tall Collins glass filled with crushed ice.
Garnish with a lemon wheel and/or orange wheel.

Recipe Tips and Notes:

Simple Syrup– 1:1 ratio water and sugar

In a small saucepan add 1 cup water and 1 cup sugar over low heat. Once the sugar is dissolved, remove from heat and let cool. Keep in the fridge for up to 1 month!

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

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Homemade Creamed Corn

July 9, 2021 by Susie Weinrich 7 Comments

When you can find really sweet and delicious corn on the cob you definitely need to make this Homemade Creamed Corn. It comes together in about 25 minutes and is thick and creamy. It is the perfect side dish for just about any summer dinner, BBQ, or if you froze your summer corn it is great at the holidays!

creamed corn in a pan with butter on top

If you have an abundance of corn on the cob some other great corn recipes are Instant Pot Corn on the Cob , How To Cook Fresh Corn, or this Corn Casserole recipe.

Why It’s So Good

This Creamed Corn recipe uses corn that has been removed from the cob, which is so flavorful, especially in summer months – June, July and August.
Blended corn and buttermilk gives the sauce thickness and texture without diluting the corn flavor.
Adding butter gives it a richness that only butter can.

Ingredients

Believe me when I tell you that you only need 5 very simple ingredients to make the best Homemade Creamed Corn! Grab some corn on the cob, buttermilk, butter, salt and onion powder.

Finding Really Good Corn on the Cob

There are a few tips to finding really good corn on the cob.

If you are able to buy from a local farmer, DO! It is going to be really fresh and delish.
The outside husk should be a nice green color from top to bottom. The silk should be a yellow/tan color and be a little dampish, not dry and dead.
Peel back the very top of the husk/silk and see if the kernels are whole and juicy all the way to the top.
Also look for bugs/worms when you peel the husk/silk back.
If it smells sweet, it’s probably sweet and perfect!
The true test (although I don’t recommend doing this in the middle of your grocery store): pluck one raw corn kernel and give it a taste. If it tastes good, juicy and sweet, buy it!

3 Ways to Easily Take Corn OFF the Cob

There are 3 great ways to remove corn easily and efficiently from the cob. You can read below, or you can pop down to the recipe card and watch the video!

Start with a really sharp knife, one that will flex a little. I like to use the “boning knife” from my butcher block. It is the long skinny knife.

Using a Bundt pan. prop the ear of corn on the middle hole of the Bundt pan. Then run your knife down the sides of the corn. Just so you remove the kernels and leave the hard cob behind. The Bundt pan catches all the corn and corn milk and then you can discard the cob!

Using a bundt pan to remove corn from the cob

Another option is to use a rimmed baking sheet. Lay the corn on it’s side and run your knife down, rotating the corn around and cutting from each side.

a corn cob laying on it's side with a knife cutting the kernels.

The last option, which is the one I use most often, is using a rimmed baking sheet to catch all the corn. Cut each end of the corn off to give yourself a sturdy base. Set the corn up on it’s end and run your knife down each side.

a cob of corn up on it's end, with a knife running down the side to remove the kernels

Remove the Pulp and Milk from the Cob!

Once you have all the kernels removed from the corn cob… don’t toss those cobs quite yet! There is still a ton of flavor hidden in the empty cob. Take the backside of a spoon and run it across the empty cob to remove all the pulp and milk. This is pure corn flavor!

Using a spoon to remove the pulp and milk from a corn cob

Freezing Fresh Corn

When fresh corn on the cob is at the height of the season (July and August), you can buy it very cheaply by the ear and freeze it to use in the winter.

Start by taking the husk and silk off the cob. Cut the corn from the cob. Measure it out into freezer bags and mark the date and how many cups you measured on the outside of the bag.

The frozen corn will be good for up to 6 months.

To use thaw in the fridge overnight or use straight from the freezer.

Make Ahead

You can absolutely make this dish ahead to serve later. Simply prepare completely and let it cool. Store in the fridge for up to 3 days.

To reheat place in a large skillet over medium heat. Add a little water, milk, or chicken broth to reconstitute the creamed corn to your desired consistency. Taste for seasoning, and then serve!

homemade creamed corn in a bowl with butter on top

Goes Great With

This Homemade Creamed Corn is great served with just about any summer dinner or BBQ! Here are some great recipes to consider:

Recipe Tips To Remember

Pick the best fresh corn on the cob you can!
Use a Bundt pan or rimmed baking sheet to cleanly and efficiently remove the corn from the cob and keep it contained.
Remove the pulp and milk from the cobs.
Taste for additional salt before serving.
If making ahead plan to add a little water, broth, or milk to reconstitute it before serving.

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creamed corn in a serving bowl with a pat of butter

Homemade Creamed Corn Recipe

Really delicious, thick and creamy Homemade Creamed Corn recipe made with fresh corn on the cob, buttermilk, butter, salt and pepper!

5 from 4 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: people

Calories: 247kcal

Author: Susie Weinrich

Equipment

▢
blender or food processor

Ingredients

Instructions

Start by cutting the corn from the cob. Don't toss the empty cobs yet!
See the notes for an easy way to do this using a Bundt pan or rimmed baking sheet!
12 ears fresh corn
Boil the corn in salted cooking water over medium high heat for about 10 minutes.
While the corn boils, take the corn cobs and use the back of a spoon to also remove the pulp/juice and milk from the cob.
Drain and return to the pot. Add the corn pulp/juice to the mix. Scoop out 2 cups of corn and add to a blender with the buttermilk.
1 cup buttermilk
Blend until smooth.
Pour back with the whole corn. Add the butter, salt and onion powder.
Warm over low heat for about 5 minutes.
4 tablespoon butter, 1 teaspoon kosher salt, ½ teaspoon onion powder
Taste for additional seasoning and serve!

Recipe Tips and Notes:

How to easily remove corn from the cob:

Watch the video included in the recipe card as well!!

Grab a Bundt pan. Place the corn cob in the center hole and run a sharp knife down the sides of the corn, removing the kernels.

Another option is to use a rimmed baking sheet. Lay the corn on it’s side and run your knife down, rotating the corn around and cutting from each side.

The last option, which is the one I use most often, is using a rimmed baking sheet to catch all the corn. Cut each end of the corn off to give yourself a sturdy base. Set the corn up on it’s end and run your knife down each side.

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

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Cast Iron Roasted Half Chicken with Pan Gravy

July 8, 2021 by Susie Weinrich 5 Comments

This Roasted Half Chicken is a stunning recipe that is really easy to make and only requires 4 simple ingredients. The skin is extra crispy from the cast iron pan and the meat is tender and moist. The recipe finishes with a really flavorful (and easy) pan gravy for dipping.

half chicken in a cast iron skillet with green beans and gravy — Pictured with Sautéed Green Beans with Garlic

Another great whole chicken recipe is this Ultimate Guide to Roasted Chicken or Instant Pot Rotisserie Chicken. And if you have leftovers you can pop over to this post on Recipes for Leftover Chicken.

Why it’s the Best

Cooking chicken on the bone makes for juicier and more flavorful chicken.
Browning the skin in the cast iron before roasting makes the skin irresistibly crispy!
Overall it is a really simple recipe with uncomplicated ingredients.
The roasted chicken pan gravy at the end takes this dish over-the-top!

Ingredients

The Roasted Half Chicken only requires super simple 4 ingredients – chicken, oil, salt and pepper (with optional onion). Then to make the Pan Gravy you only need 3 more ingredients – flour, broth, and cream

half chicken in a pan with salt and pepper to the side

How to Cut your Chicken in Half

If you have a great butcher you can absolutely ask them to cut your chicken in half.

However if you purchased a whole chicken, now it is time to cut that chicken in half.

Start with your chicken breast side down. Locate the backbone, then using kitchen scissors cut on either side of the backbone and remove it completely. You may need to use both hands on the scissors to break through some of the rib bones.

Flip the bird over so it is breast side up, with both breasts showing. Place your hands in the center of the two breasts and press down firmly. The chicken will give way or you will hear a pop. And the bird will lay flat

Now using the scissors again, cut between the two breasts, splitting the chicken into two halves.

You can also refer to the video in the recipe card for a visual guide.

Freezing the Other Half

After you cut your chicken in half you can freeze the half that you don’t use!

Salt and pepper both sides of the chicken. Wrap in plastic wrap, then foil, pop in a freezer safe bag. Mark the date on the outside and keep frozen for up to 3 months.

Step by Step Instructions

Start by seasoning your half chicken with kosher salt and pepper. Generously season both sides!

Add olive oil to a large cast iron skillet over medium heat. Once it is hot and shimmery add the half chicken, skin side down.

Place a piece of foil or parchment over the raw chicken and then stack a heavy pan/pot/can on top to weigh it down. This will allow more of the chicken skin to come into contact with the hot cast iron (= crispy skin).

Pro Tip: If your chicken is larger than the weight you are using, move the weight around a few times during the browning. This will ensure that all parts are browned, and not just the center.

Let it crisp for about 8-10 minutes until it is very golden in color.

Remove the weight and flip the bird breast/skin side up in the pan.

Optional – Place a large yellow onion that has been cut into eighths around the pan. This can help prevent some of the oil splatter in the oven.

half chicken in cast iron pan with onions

Pop it into the preheated oven for 35-40 minutes, until the middle of the breast reaches 165 degrees internal temp. We highly recommend the Thermoworks ThermaPen or ThermoPop to read the internal temp of all meat!

Pro Tip: If the pan is spattering too much oil OR if the skin is getting too dark in the oven you can tent it lightly with foil.

Let the bird rest for 5 minutes before cutting/splitting.

Roasted Pan Gravy

To make the pan gravy you will use the pan juices that collect in the bottom of the cast iron pan.

If you added onions to the pan remove them and plate for serving (or discard).

Place the pan juices over medium-low heat and sprinkle in the flour, whisk it around the pan for about 1 minute. Then slowly whisk in the chicken broth.

Once it is thickened slowly whisk in the heavy cream and black pepper.

The gravy should already be salty enough from the drippings, but taste and see if you want more seasoning.

Serve the gravy on the side of the chicken for dipping! It’s also great with potatoes if you have a mashed potato or roasted potato side dish.

Troubleshooting Gravy

The amount of liquid/drippings that come from your bird can vary quite a bit. So if you need to adjust your gravy, here are a few tips:

Too Salty: add some milk or cream.
Too Thin: mix 1 tablespoon of cornstarch with 1 tablespoon cool water. Slowly whisk it into the gravy while it is simmering.
Too Thick: Stir in some extra chicken broth or milk.
Lumps: whisk the heck out of your gravy and if that doesn’t work run it quickly through a blender.

Serving 4 pieces

With a half chicken you have 4 pieces:

1 breast (white) – the most meat
1 wing (white) – very little meat
1 thigh (dark) – delicious juicy dark meat, good amount
1 leg (dark) – fair amount juicy dark meat

A great way to serve 2 people is that you split the breast in half so that each person gets half a breast and then a thigh or leg.

To serve 3-4 people (with a larger bird) remove the breast and cut it into slices then remove the wing, thigh and leg. Plate it all and let everyone serve themselves.

Or you can split by dark and white meat. The leg/thigh combo will split from the breast/wing very easily.

cast iron skillet with a golden roasted half chicken, green beans and gravy

Recipe Tips

Generously season the chicken, on both sides, with kosher salt and pepper.
Make sure you use a “weight” (aka – heavy pan, heavy cans, something heavy etc…) to weigh the chicken down while crisping the skin, before it goes in the oven.
If your pan is spattering too much oil in your oven tent it lightly with foil.
If the skin is darkening too much in the oven add a foil tent.

Side Dish Ideas

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Tequila Lemonade

July 6, 2021 by Susie Weinrich Leave a Comment

You are going to love this Tequila Lemonade made with just 4 simple ingredients. It is the perfect summer citrus cocktail that tastes like fresh squeezed lemonade with tequila (without making fresh squeezed lemonade!).

Tequila lemonade in a glass with a lemon wheel

If you love tequila cocktails then you are in the right place! Check out all these drinks made with tequila on Mom’s Dinner.

Some of our favorite tequila drink recipes are the Pineapple Jalapeno Margarita and the Tequila Sour.

Tequila

Tequila is our absolute favorite here at Mom’s Dinner!

For this cocktail I definitely recommend using a silver/blanco tequila. The salty citrus flavor is a great combo with the tart lemon and sweet simple syrup.

However if you want a little richer tequila flavor you can use a reposado, which is a combo of slightly aged tequila with a young blanco tequila, giving it more depth of flavor.

Some brands that I go back to again and again are:

Casamigos – most expensive option but the flavor is unmatched!
Espolon – excellent mid range option.
Jose Cuervo Traditional – really great mixing tequila!! Least expensive, really good value.

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Tequila Lemonade

A perfectly balanced cocktail made with silver tequila, lemon, simple syrup. It's like having fresh made lemonade mixed with tequila!

5 from 1 vote

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Prep Time: 5

Cook Time: 0

Servings: drink

Calories: 236kcal

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

▢ 2 oz silver tequila
▢ 1.5 oz fresh squeezed lemon
▢ 1.25 oz simple syrup - recipe/ratio in notes
▢ 2.5 oz club soda or lemon soda water
▢ ice

Garnish

▢ lemon wheel or wedge

Instructions

Place a couple cubes of ice in a cocktail shaker. Pour in tequila, lemon juice and simple syrup.
Shake vigorously for 30 seconds.
Stain into a glass filled with ice. Top with lemon soda water or club soda and garnish with a lemon wheel or wedge.

Recipe Tips and Notes:

Simple Syrup: 1:1 ratio of water and sugar

In a small saucepan combine 1 cup sugar with 1 cup water. Warm over low until the sugar dissolves. Cool and use. Store in the fridge for up to 6 months.

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

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Oven Chili Cheese Dogs

July 1, 2021 by Susie Weinrich Leave a Comment

Hot dogs are good, but make Homemade Chili Cheese Dogs and we are talking REALLY GOOD!! This Chili Cheese Dog recipe is topped with a delicious quick chili that is made on the stove top while the hot dogs and buns warm (steam) in the oven. It all comes together in under 30 minutes and is such a treat!

chili cheese dogs in a foil packet on top of a cutting board

Why These are the BEST

They are fast and easy!
The chili cheese dogs are steamed in the oven, not really baked… so your buns are nice and tender.
Who doesn’t love a chili cheese dog!?
The homemade stove top chili has amazing flavor and is easy to make.
Everyone can customize their own chili cheese dog with toppings.

Ingredients

There are two sets of ingredients you need for these Oven Chili Cheese Dogs – the chili and the hot dogs/buns.

ingredients for quick stove top chili for chili dogs

Chili – For the chili I recommend using an 85/15 or 90/10 ground beef. That way you get enough flavor from the fat, but not so much that your chili is greasy.

Hot Dogs – I recommend buying the best hot dogs you can. I usually like to buy the “all beef uncured” hot dogs. They have the best flavor and texture.

Steaming not “Baking”

Steaming the chili dogs in the oven is one of the secrets to making really good chili dogs!

The hot dogs and buns get just enough steam in the foil packet to warm the dogs through and keep the bun soft and not crusty.

Step by Step Instructions & Tips

Start by preheating your oven to 400 degrees. Also place a pan of water on the lower rack of the oven. This will create the steam you want to steam cook the hot dogs and buns.

Pro Tip: Be very careful when you open the oven, the steam will rush out and it is HOT!!!

Now grab 2 large sheets of foil. Lay 4 hot dog buns in each and then pop a hot dog in each bun. Fold it up into a little packet.

Pro Tip: Making 2 chili dog packets instead of 1 makes it easier to lift in and out of the oven.

Pop in the oven for 15 minutes.

While the hot dogs and buns are warming in the oven go ahead and make the chili on the stove top.

quick stove top chili in a pot and on a wooden spoon

Remove the hot dogs from the oven (carefully!!). Open the packets and top the dogs with a generous amount of chili and then sprinkle on the cheese.

Keep the packets open at this point and pop them back in the oven for about 3-4 minutes until the cheese is melted.

Finish them up with all your favorite chili dog toppings. My faves are pickled jalapenos, diced white onions and mustard.

Chili Cheese Dog Toppings

The sky is the limit with chili dog toppings. Think about a classic Chicago Dog, New York Dog or a Senora Hot Dog, what are your favorites?

pickled or fresh jalapenos
diced tomatoes
shredded lettuce
mustard, ketchup, mayo
diced red or white onion, or green onions
diced dill or sweet pickles
crumbled crispy bacon
Fritos!

chili cheese dogs with all the toppings in a foil packet

Make Ahead

I definitely would not recommend that you make the entire chili dog ahead of time. BUT the chili can absolutely be prepped ahead of time, up to 4 days.

You can also make the quick chili and freeze it until you are ready to use, up to 3 months!

Other Chili Recipes

If you want more of a traditional chili on your Chili Cheese Dogs here are a few Chili Recipes on Mom’s Dinner:

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Blueberry Crumble

June 30, 2021 by Susie Weinrich 4 Comments

This will be one of the best Blueberry Crumble desserts you will ever have! It is easy to make and has the great flavor. The blueberries are mixed with just the right amount of sugar and lemon and the crumble topping is a blend of oats, pecans and brown sugar with amazing texture. When you add a little ice cream it takes it over the top!

a plate of blueberry crumble topped with ice cream

RELATED: Blueberry Galette

Why This is Excellent

It is as easy and mixing the blueberries, mixing the top, then baking!
Makes an amazing dessert for any summer dinner (especially BBQ).
Great to make when blueberries are in season (Summer: May-mid August).
You probably have most of the ingredients in your kitchen already!

Ingredients

You probably have most of the ingredients you need to make this Blueberry Crumble, right in your pantry or baking cabinet.

ingredients for crumble topping with text

Butter– make sure your butter is cold. You can pop it in the freezer for a few minutes while you prepare all the other ingredients.

Blueberries – Fresh blueberries are in season from May – mid August. If there is a U-Pick blueberry farm nearby it is a fun family activity and this dessert is the perfect way to use up some of your berries.

Step by Step Picture Instructions

Start by preheating your oven to 350 degrees. Also prep a 9×9 baking dish with non- stick spray.

In a large bowl stir together the blueberries, cornstarch, sugar, kosher salt, lemon zest and lemon juice.

blueberries being mixed with sugar and lemon in a bowl

Now mix together your crumble topping ingredients – flour, oats, brown sugar, pecans, cinnamon and salt.

pecan and oat crumble topping mixed in a bowl

Cut the butter into the oat mixture with a pastry cutter, two forks, two knives, or just your clean hands, until you have a coarse crumbly mixture.

Pro Tip: This is a great video showing how to cut butter into flour.

Pour the blueberries into the prepared baking dish, top with the flour/oat mixture.

Pro Tip: if your 9×9 pan is shallow and the filling almost goes to the top, place it on a rimmed baking sheet so your berries don’t spill over into your oven.

blueberry crumble assembled in a 9x9 baking dish

Bake for 40 minutes.

Serving

Let the Blueberry Crumble cool for about 20 minutes and then you can serve it topped with ice cream or sweetened whipped cream.

Frozen Berries

You can also make this recipe with frozen blueberries, although there may be a bit more liquid than with fresh.

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Blueberry Margarita

June 27, 2021 by Susie Weinrich Leave a Comment

When blueberries are in season there is nothing better than whipping up a fresh Blueberry Margarita and enjoying the warm summer! Fresh blueberries are muddled with lime and orange juices, tequila, Cointreau, and a little simple syrup for sweetness. It is the perfect blend!

Blueberry margarita on a tray with fresh blueberries and cointreau

If you are looking for something a little more classic, then check out this Classic Lime Margarita Recipe or spice things up with this Pineapple Jalapeno Margarita!

RELATED: Blackberry Tequila Smash

Ingredients

This margarita starts with fresh, sweet blueberries and then gets mixed with classic margarita ingredients:

Blueberries- the season for fresh blueberries is April – late September. Here in Kansas City we even have U-Pick blueberries in July. In late July in Northern United States blueberries grow wild.
Cointreau – this is a brand of triple sec that is less sweet and more refined in flavor. You can definitely use a classic triple sec if that is what you have in your bar.
Tequila – a silver or reposado tequila is the perfect flavor to add to this Blueberry Margarita.
Lime Juice – it’s a classic ingredient for any margarita! Always use fresh.
Orange Juice – adds a nice sweet note, and enhances the blueberry flavor.
Simple Syrup – you can easily make simple syrup by warming 1 cup water with 1 cup sugar until the sugar is melted. Super easy.
Kosher Salt – perfect salt for the rim of all margaritas!

Making it Sweeter

This is a perfectly balanced Blueberry Margarita recipe – a little tart from the blueberries and lime, sweetness from the simple syrup and orange, and then a kiss of salt on the rim of the glass.

However if you like your cocktails a little sweeter, like a daquiri or mojito, then you can certainly do that:

Add another ½ oz of simple syrup.
Rim the glass with sugar.
Rim the glass with a 50/50 mix of sugar and salt.

Tips on Straining Your Blueberry Margarita

Blueberries are actually FULL of little tiny seeds an when they are muddled they release into the juice. To remove some of those you can double strain your blueberry margaritas:

Shake the margarita in the shaker and strain through the shaker into a small fine mesh sieve over your prepared glass. This will catch most of the pulp and seeds from going into your glass.

a glass of blueberry margarita with a lime wheel and a salt rim

The solids of the blueberries can also tend to clog up the shaker strainer. You may need to rattle your shaker back and forth and few times to loosen the solids and allow the liquid to strain through.

Another tip is to spoon out and discard 1 or 2 spoonful’s of blueberry pulp before straining the margarita into your glass.

More Blueberry Recipes

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Pineapple Jalapeno Margarita

June 26, 2021 by Susie Weinrich Leave a Comment

If you want a super tasty Spicy Margarita then this Pineapple Jalapeno Margarita recipe will be your forever go-to recipe! It is a little spicy, a little sweet and perfectly balanced. In the recipe below I give you all the tips and tricks to make it the best and to make it more spicy or less spicy, whatever your preferance.

a glass of pineapple jalapeno margarita garnished with pineapple and jalapeno

If NO spice is your preference then pop over to this recipe for a Pineapple Margarita or Frozen Pineapple Margarita, or maybe you would just like a Classic Margarita on the Rocks.

More Spice & Heat

Run a jalapeno around half the rim of the glass to adhere the kosher salt.
Muddle the jalapeno in the bottom of the shaker before adding the ice and liquids.
Use jalapeno infused tequila!
Try a pepper that is spicier than a jalapeno; Fresno chili, Thai chile pepper, Habanero.

Less Spice & Heat

Use sweet pepper slices instead of jalapeno. You will still get the nice verdant pepper flavor without the heat.
Do not shake the jalapeno in the margarita. Instead just drop a slice or two in the cocktail after it is strained.
Most of the jalapeno’s heat is held in the seeds and pith/ribs, so use the slices towards the tip of the pepper for less heat.

a spicy margarita garnished with pineapple wedge and jalapenos

AND if you have leftover pineapple you can make this amazing Cilantro Pineapple Side Dish!

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pineapple jalapeno spicy margarita in a glass with jalapenos to the side

Pineapple Jalapeno Margarita + Video

A perfectly made spicy margarita with flavors of pineapple and jalapeno.

Watch Susie make this delicious Pineapple Jalapeno Margarita on a 30 minute Pin TV Episode.

5 from 1 vote

Print Pin Rate Save

Prep Time: 5

Cook Time: 0

Servings: drink

Calories: 173kcal

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

Garnish

▢ kosher salt
▢ lime wheel, pineapple wedge, and/or jalapeno slice

Instructions

Start by prepping your glass. Run a lime, pineapple, or jalapeno (spiciest) slice around half the rim of the glass. Dip in kosher salt.
Now fill the glass half way with crushed ice.
Place a few cubes of ice in a cocktail shaker, add the tequila, Cointreau, lime juice, pineapple juice and 1-2 jalapeno slices.
Shake vigorously for 20-30 seconds.
Pro Tip: For more spice/heat start by muddling the jalapeno in the glass. For less spice/heat do not add the jalapeno slice to the shaker, just drop it in the margarita after straining it in the serving glass.
Strain the margarita into your prepared glass.
Garnish with a lime wheel, pineapple wedge, and/or a jalapeno slice.

Recipe Tips and Notes:

Make this Jalapeno Infused Tequila for more spice!

For NO spice, pop over to this recipe for Frozen Pineapple Margarita or Pineapple Margaritas.

Make this Fresh Pineapple Side Dish with leftover pineapple!

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

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Classic Margarita on the Rocks

May 28, 2021 by Susie Weinrich 8 Comments

A Classic Margarita has a few crucial ingredients that make it oh so good! Fresh lime, good tequila, Cointreau, agave and kosher salt. Get the proportions right and you have a killer Margarita on the Rocks! Perfect for pairing with chips/salsa and good conversation.

a classic margarita in a rocks glass with a salt rim and a lime wheel

After you fall in love with this Margarita Recipe, you can give this Frozen Margarita a try, especially on a hot summer day or tropical vacation!

If you love all things Tequila Cocktails… then you are in the right spot. Tequila is our favorite spirits here at Mom’s Dinner. Some of our faves are the Pineapple Margarita, Tequila Soda, Orange Jalapeno Tequila Cooler, and Anejo on the Rocks.

If you are looking for a non-alcoholic version this Margarita Mocktail is amazing!!

Listen To The Recipe

You can also LISTEN to this Margarita recipe. I go over exactly how to make this yummy cocktail on my podcast, Let’s Make Dinner. I share all the tips and tricks to make it perfect! There is an audio player available in the recipe card below.

Why This is The BEST Margarita Recipe

It is perfectly balanced in flavor, not too sweet, not too tangy, not too salty.
Adding a little agave to the mix actually enhances the tequila and lime flavor and takes some of the bite out of a strong cocktail.
Using quality ingredients like fresh lime juice, Cointreau and good Tequila makes it the BEST Margarita on the Rocks!

Ingredients

Just a handful of simple ingredients for this Classic Margarita Recipe.

Tequila – To keep it totally classic I recommend using a quality mid-range silver tequila. We love Espolon, Cazadores, Jose Cuervo Tradicional, all are good at varying price points.

Cointreau – Although Cointreau is a type of triple sec, it is not the same as “Triple Sec” that you buy in the store. I recommend using Cointreau specifically for this Margarita Recipe because it is not nearly as sugary as triple sec.

Lime Juice – Make sure to use fresh squeezed lime juice here. It is not quite the same as the store bought bottled stuff. Depending on the size of your limes you will need 1-2 per cocktail.

Agave – Just a little agave goes a long way. By only using ¼ ounce it sweetens your Margarita just enough to enhance and balance the tequila and lime flavor without making it overly sweet.

Kosher Salt – It is key to use kosher salt here and not table or iodized salt. You want the rockier texture and smoother saltiness that you get with kosher salt!

Variations on the Classic

The basics of a Classic Margarita are 1 part citrus (lime), 1 part sweetener (Cointreau), and 1.5-2 parts tequila. With that combo you can create just about any Margarita combo you would like!

Pineapple Margarita: Pop over to this recipe for Pineapple Margarita for a truly yummy drink!

Grapefruit Margarita: 1 part lime juice, 1 part grapefruit juice, .25 part agave, 2 parts silver tequila.

Spicy Margarita: Sub in a little jalapeno infused tequila for the silver tequila.

Jalapeno, but not super spicy – Drop a jalapeno slice in your margarita. Just stir it in, don’t muddle it. It will give you nice kiss of heat and verdant flavor.

Reposado: Use a Reposado tequila in place of the silver. It is mix of aged and silver tequila and will have a slightly stronger vanilla/caramel flavor.

margarita on the rocks with a lime garnish

More Margarita Recipes

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a salt rimmed glass with a classic margarita garnished with a lime

Classic Margarita on the Rocks + Video

A perfectly balanced and delicious recipe for Margarita on the Rocks. Silver tequila is mixed with lime juice, Cointreau, and a little agave.

5 from 11 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 0

Servings: margarita

Calories: 215kcal

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

▢ 1.5 ounces Silver Tequila
▢ 1 ounce fresh squeezed lime juice - one or two limes
▢ 1 ounce Cointreau
▢ .25 ounce agave
▢ ***Optional – soda water to top off

Serving

▢ kosher salt - place on a flat plate
▢ ice
▢ lime wedge or wheel

Instructions

Rim The Glass – Rub a lime wedge around the rim of a 8-10 ounce glass. Dip the rim in the kosher salt on a flat plate. Fill the glass with ice. Set aside.
Pro Tip: If you are having more than one margarita (duh!), instead of rimming the glass on the second or third drink simply sprinkle a pinch or two of salt straight into the drink!
Make the Margarita – Place a few cubes of ice in a cocktail shaker. Add the fresh squeezed lime juice, Cointreau, agave, and tequila. You can also add just a pinch of kosher salt!
1 ounce fresh squeezed lime juice, 1 ounce Cointreau, .25 ounce agave, 1.5 ounces Silver Tequila
Shake vigorously for about 20-30 seconds.
If you do not have a cocktail shaker use a mason jar with a lid, shaking your margarita makes ALL the difference in the taste!!!
Serve – Strain into the prepared glass. Garnish with a lime wheel or wedge.
lime wedge or wheel
Optional, but recommended– if you like a few bubbles in your Margarita you can top it off with 1-2 ounces of soda water.
***Optional – soda water to top off

Recipe Tips and Notes:

Margarita Tips:

Use a good mid range silver tequila. I find that Espolon, Cazadores or Jose Cuervo Tradicional are all great at varying price points.
Don’t skip the agave, it adds just the right amount of sweet to balance the tart lime and salty tequila.
Don’t skip shaking the margarita in a cocktail shaker (or mason jar!), it truly develops the flavors and blends all the ingredients.
If you have a second or third margarita skip rimming the glass with salt to keep things simple. Just sprinkle a little pinch or two of kosher salt right into your Marg. So GOOD!!!

Virgin Margarita: If you want a non-alcoholic version this Margarita Mocktail is absolutely delicious!

Frozen Margarita: When you need something extra frosty, pop over to this Frozen Margarita Recipe.

Skinny Margarita: Just as tasty as this original, but a little less sugar. Pop over to this Skinny Margarita Recipe.

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

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Old Fashioned Frosted Banana Bars

May 27, 2021 by Susie Weinrich 1 Comment

Don’t let your overripe bananas go to waste! I know you have been ignoring them all week. These Frosted Banana Bars are a perfect banana dessert (or they make a great breakfast with hot coffee!!) to use those babys up. The bars are moist and flavorful, and the cream cheese icing takes them over the top. You will need 1 cup of mashed banana, which is about 3 overripe, very soft, bananas.

frosted banana bars in a 9x13 baking dish

If you have more than 3 overripe bananas, check out these recipes too:

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Why This Recipe is Amazing

The bars are super easy to make!
They make a great dessert or sweet breakfast bread.
The cream cheese icing is my Grandma’s recipe and will be your new favorite!

Watch The Recipe

Banana Bar Ingredients

Here are the ingredients you will need to make banana bars and the cream cheese frosting.

Over Ripe Bananas – those black bananas on your counter that have been staring at you will work great! You will need 1 cup, so about 2-3 bananas. If your bananas aren’t quite ripe yet, jump down and read how to quickly ripen your bananas.

All Purpose Flour – nothing fancy here, just regular flour will work.

Buttermilk – Don’t skip the buttermilk, you need the acid to activate the baking soda. If this isn’t something you keep on hand you can make your own with 2 ingredients. Jump down and read how.

Sugar and Brown Sugar – a mix of the two keep these banana bars sweet, flavorful, and moist.

Butter – Salted butter is the only one I recognize as butter (although unsalted will work too). Make sure you soften it at room temp.

Eggs – 2 large eggs

Baking Soda, Kosher Salt, Vanilla – All classic baking items!

Cream Cheese Frosting Ingredients

For the Cream Cheese Icing you just need 4 ingredients:

Powdered Sugar– Measure your powdered sugar and then sift it through a fine mesh sieve. This will ensure you have nice and creamy cream cheese icing.

Vanilla – classic vanilla extract will work great here!

all the ingredients to make cream cheese icing

Butter and Cream Cheese – Make sure that your butter and cream cheese are softened to the core. If it is still solid in the center you will have lumpy frosting.

2 Ingredient Homemade Buttermilk

If you do not have buttermilk you can always make your own. It is SO easy!

Quick Buttermilk

Just combine ½ cup milk with ½ tablespoon white vinegar (lemon juice will work too). Stir them together and let it sit for 5 minutes. Stir again and it is ready to use!

How to Quickly Ripening Bananas

If you want to make these Frosted Banana Bars NOW but don’t have ripe bananas, here are a few tips to quickly ripen bananas:

PAPER BAG – Separate the bananas from the group stem into individual bananas. Place them in a brown paper bag with one ripe apple or banana. Roll the top down so the bag is closed and let sit at room temp for a day or two.
OVEN – Preheat the oven to 300. Place the unpeeled bananas on a foil lined baking sheet. Pop in the oven for 20-30 minutes. When they are completely black the middle should be softened.

a pan of bars frosted with cream cheese icing

Frosting Tips

When icing your banana bars start with half the frosting. This is called a “crumb coat” which means it doesn’t matter it crumbs get in the icing. Then finish with the remaining frosting, making it look pretty!

To get the pretty swoops in the frosting use the back of a spoon in small sweeping and swirling motions.

Tips To Remember

Make sure your bananas are totally ripe and will mash down to almost liquid.
Don’t skip the buttermilk, you need the acid to activate the baking soda.
Sift the powdered sugar when you make the cream cheese icing, it will make for smoother consistency.
Make sure your butter and cream cheese are softened to the core so you don’t end up with lumpy frosting!

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Ingredients

Green Beans or Haricot Verts

Recipes To Pair with Green Beans

Did you make this recipe?

Sautéed Green Beans with Garlic (or Haricot Verts)

Equipment

Ingredients

Instructions

Ingredient Details

Cooking Hard Boiled Eggs for Potato Salad

How To Make The Best Potato Salad

Storing

Variations

Troubleshooting Your Potato Salad

More Great Potato and/or Egg Recipes

Did you make this recipe?

The Best Potato Salad Recipe with Egg

Ingredients

Dressing

Instructions

Make the Dressing

Cook the potatoes and eggs

Assemble the Potato Salad

Storing

Recipe Tips and Notes:

What is a Cobbler

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Anejo Tequila

Additional Añejo Recipes

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Anejo Tequila Cobbler

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Instructions

Recipe Tips and Notes:

Why It’s So Good

Ingredients

Finding Really Good Corn on the Cob

3 Ways to Easily Take Corn OFF the Cob

Remove the Pulp and Milk from the Cob!

Freezing Fresh Corn

Make Ahead

Goes Great With

Recipe Tips To Remember

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Homemade Creamed Corn Recipe

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Instructions

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Why it’s the Best

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How to Cut your Chicken in Half

Freezing the Other Half

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Roasted Pan Gravy

Troubleshooting Gravy

Serving 4 pieces

Recipe Tips

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Cast Iron Roasted Half Chicken with Pan Gravy

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Pan Gravy

Instructions

Cutting a Half Chicken

Roasting

Roasted Chicken Pan Gravy

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Tequila

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Tequila Lemonade

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