blog - Mom's Dinner

Super Juicy Grilled Buttermilk Chicken

July 21, 2021 by Susie Weinrich 4 Comments

Once you eat this Grilled Buttermilk Chicken you will never go back to just plain old grilled chicken again. Promise! The buttermilk marinade makes the chicken breast impossibly tender and juicy. You will NEVER suffer a dry grilled chicken breast again with this recipe at your side.

This grilled chicken would be amazing with Fettuccine Alfredo, on top of a Caesar Salad, mixed into a tortellini pasta salad, or in this Creamy Chicken & Noodle recipe! But my absolute favorite is on top of this Basil Pesto Pasta!

Why Use A Buttermilk Marinade?

This is where the magic happens! Modern buttermilk is made by adding lactic acid to a low-fat milk. That lactic acid is what does it’s trick on your chicken.

Unlike lemon or vinegar, the lactic acid in buttermilk is a much milder form of acid that tenderizes your chicken perfectly. It keeps it juicy and tender while it grills.

Do You Rinse The Buttermilk Before Grilling?

Definitely do not rinse your chicken under running water. This is actually a kitchen practice that is never recommended because of cross-contamination risks.

Instead, I recommend that when you pull your chicken out of the marinade you lay it on some paper towels in a rimmed baking sheet, then lightly pat the top of the breasts with additional paper towels.

showing how to prep buttermilk marinated chicken for the grill

It does not need to be completely dry of buttermilk, but you also don’t want it still soaked in buttermilk. See photo for above visual reference.

Ingredients

You only need 4 ingredients to make Grilled Buttermilk Chicken.

Boneless Skinless Chicken Breast- Great grilled chicken starts by buying the best quality chicken you can. I recommend buying a chicken breast says on the packaging that has been air chilled, like Smart Chicken.

Buttermilk – Yes, there are hacks out there to make your own buttermilk. Which I think are great when you are in a baking pinch.

However, for Buttermilk Marinated Chicken I definitely recommend that you purchase true Buttermilk. Store bought buttermilk is made by adding lactic acid, which is a great tenderizer for your chicken. Most homemade buttermilk hacks are made with lemon or vinegar, which is not what you want in this recipe.

Kosher Salt- You want to use a kosher salt in this recipe, do not use iodized table salt. Kosher salt has a milder/softer saltiness than table salt.

Buttermilk Marinade Step by Step

Salt the chicken.

Grab a pan or dish that will fit all your chicken breast in one layer, some overlapping is ok, but don’t pile the chicken on top of each other.

Generously salt the chicken on all sides.

Add the garlic.

Crush your garlic cloves so that the insides are exposed. This will flavor the buttermilk and in turn your chicken. Do not chop or mince your garlic. Those pieces would stick to your chicken and then burn on the grill – that’s no good!

Add the buttermilk.

Now pour the buttermilk around the chicken. Do not pour it right over the chicken or all the salt will wash off.

Shimmy the chicken around so the buttermilk surrounds all the pieces.

chicken breasts in buttermilk with garlic

Marinate.

Now cover the pan and pop it in the fridge to marinate for 12-24 hours.

Pro Tip: if you have lots of kids getting in and out of your fridge I recommend placing the buttermilk/chicken pan on a rimmed baking sheet to catch any spills.

Grilling Your Buttermilk Marinated Chicken

It’s time to grill!

Prep chicken.

Remove your chicken from the fridge. Line a rimmed baking sheet with paper towels.

Lay your chicken on the paper towels and then take a few extra and dab the top of the chicken. It is not necessary to remove all the buttermilk, you just don’t want it soaking in the milk before it goes on the grill.

Leave the chicken out at room temp while your grill heats.

Prep the grill.

Set your grill up for direct and indirect grilling. If you use a charcoal grill that means you will leave one side of the kettle empty and pile the hot coals on the other side.

Grill the chicken.

Start your chicken over the direct side. Grill for about 4 minutes.

Flip the chicken (as long as it easily releases from the grill, if not, wait another minute). Cook for another 4 minutes over direct heat.

Now move to the indirect side of the grill. Check the internal temp. If the chicken is not at 160-165 degrees pop the lid on the grill and let it cook over indirect heat until it reaches 160-165 degrees. This could be anywhere from 1 minute to 5 minutes depending on how thick and big your chicken breasts are.

Remove from the grill.

Once they are cooked through remove your chicken breasts from the grill and let them rest for 5 minutes. I do not like to tent my chicken with foil because it can prolong the carry-over cooking and end up overcooking your chicken.

Dipping Sauce

Grilled Chicken is great with a dipping sauce! This Horseradish Cream Sauce is a great creamy sauce with a little kick of heat from the horseradish. This is also a great schmear for chicken sandwiches.

Some other great dips for grilled chicken are:

Side Dish Recipes

Here are some great side dishes to make this Buttermilk Grilled Chicken into a meal:

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

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Buttermilk Marinated Grilled Chicken Recipe

Amazing Grilled Chicken that is impossibly juicy and tender from a buttermilk marinade.

4.67 from 3 votes

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Prep Time: 10

Cook Time: 15

Marinating: 1

Total Time: 1 25

Servings: people

Calories: 178kcal

Author: Susie Weinrich

Equipment

▢
Grill (gas or charcoal)

Ingredients

▢ 6 fresh boneless skinless chicken breasts - ** see notes on chicken breasts below.
▢ 2 cups buttermilk
▢ 6 fresh whole garlic cloves - (more if you LOVE garlic)
▢ kosher salt

Instructions

Lay all your boneless skinless chicken breasts in a rimmed pan/dish that will fit all your chicken, without layering.
6 fresh boneless skinless chicken breasts
Salt both sides of the breasts, generously!!
kosher salt
Smash your garlic cloves so they are cracked and the insides are exposed, but do not mince or chop the garlic.
Nestle it around the chicken.
6 fresh whole garlic cloves
Pour the buttermilk around the edges of the chicken, then shimmy the pan/chicken to make sure the buttermilk is surrounding the chicken.
Tip: Don't pour the buttermilk directly over the chicken, you want to salt to stay somewhat adhered to the chicken.
2 cups buttermilk
Cover the pan and pop in the fridge for 12-24 hours.
Pro Tip: if you don't have tight fitting lid on your chicken dish and have lots of kids grabbing things out of your fridge, I recommend placing the pan with the chicken and buttermilk on a rimmed baking sheet to catch any spills or accidents.!

Grilling Buttermilk Chicken

Set your grill up for direct and indirect grilling. If you have a charcoal grill this means that you will pile all your hot coals on one side of the kettle.
Remove the chicken from the buttermilk and place on a paper towel lined baking sheet.
Let some of the buttermilk drain from the chicken. Give it a pat with some extra paper towels to absorb any excess buttermilk. However, it is ok if there is still some milk left on the chicken.
See photo for reference.
Leave your chicken at room temp while your grill heats up! This is called tempering and will help your chicken cook more evenly.
When your grill is hot and ready place the chicken breast over the coals/heat for direct heat grilling, about 4 minutes on the first side.
Once the chicken will easily release from the grill flip it to the second side. Grill for another 4 minutes.
Now move the chicken to the indirect grilling side.
Check the temp, if it has not reached 160° internal temp then pop the lid on the grill and cook over indirect heat until the chicken reaches an internal temp of 160°-165°.
This could be anywhere from 1 minute to 5 minutes depending how large your chicken breasts are.
Remove your fully cooked chicken from the grill and let it sit for 5 minutes before cutting or serving.
I do not like to tent with foil, this will prolong the carryover cooking and possibly over cook your chicken.

Recipe Tips and Notes:

Boneless Skinless Chicken Breasts: I absolutely recommend buying the very best chicken breasts you can, whether that is from a butcher or a really good brand (like Smart Chicken). Finding one that is air chilled is a great indication that it will be quality poultry.

If you have really thick/large chicken breasts I recommend splitting them lengthwise into two thinner breasts! They will marinate better and cook more evenly.
Don’t be shy with the salt. Give it a good bath in kosher salt before putting in the fridge. This will help the chicken be more flavorful and tender.
Do not rinse your chicken before you marinate it.

Buttermilk: You can make your own buttermilk with milk and vinegar or lemon. However in this case I recommend that you use true buttermilk.

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

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Authentic Ranch Water

July 19, 2021 by Susie Weinrich 2 Comments

You may have heard people talk about "Ranch Water", as it is gaining popularity! Well let me tell you it is a surprisingly easy cocktail to make. Just grab some silver tequila, a couple limes and some Topo Chico Sparkling Mineral Water. And yes, it has to be Topo Chico, or it's not a Ranch Water! If you use regular soda water, it becomes a Tequila Soda.

ranch water cocktail in a mason jar with a bottle of topo chico to the side

You can also purchase this cocktail in cans, but it’s SO easy to make you might as well throw it together from scratch.

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What is Ranch Water

Ranch Water is a Texas born cocktail that is said to hail from Western Texas where it was the go-to drink of cattle Ranchers! It is made with just 3 ingredients; silver tequila, limes, and Topo Chico Sparkling Mineral Water

Since it is a refreshing drink that isn’t sweet or sugary, like a traditional Margarita, it was perfect for Ranchers to drink after a day in the hot Texas sun. Now you will find it being ordered and served in bars and homes across Texas (and the US).

Ingredients

Just 3 simple ingredients to mix up your own Ranch Water Cocktail:

3 oz Silver Tequila
1.5 oz Fresh Squeezed Lime Juice
4 oz Topo Chico Sparkling Mineral Water

Like we said before it HAS to be Topo Chico to be considered true Ranch Water. Some will have you adding a pinch of kosher salt, but I don’t find that to be necessary.

Topo Chico

You can find Topo Chico in just about any grocery store. It will be in or near the soda/pop section. You will also find Topo Chico with a hint of lime, which I love to buy for this drink too.

Tequila Blanco

We love tequila around here and there’s no shortage of tequila cocktails on Mom's Dinner!

Since you can definitely taste the flavor of the tequila in this cocktail, I would stick to a mid-range priced bottle. Make sure you get a silver/blanco/white tequila. Avoid añejo or reposado tequila for this drink.

Some of our recommended Silver Tequilas are:

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

tequila ranch water in a glass with crushed ice and a lime wheel

Ranch Water Variations

ANY of these variations will make the cocktail null and void of the name “Ranch Water”… BUT you know I can’t help but give some more options to spice up cocktail time!

Add a fresh jalapeño slice for a kick of heat.
Rim the glass with tart Tajin.
Top the drink off with a splash or two of pineapple juice or grapefruit juice.
Instead of lime try an orange slice, lemon wedge or a combo of the two!

Other Awesome Tequila Cocktails

ranch Water cocktail in a mason jar with a bottle of Topo Chico

Authentic Ranch Water Recipe + Video

A refreshing and sparkling tequila cocktail born in West Texas, made with just 3 simple ingredients.

5 from 2 votes

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Prep Time: 3

Cook Time: 0

Total Time: 3

Servings: drink

Calories: 207kcal

Author: Susie Weinrich

Ingredients

▢ 3 oz silver tequila
▢ 1.5 oz fresh squeezed lime juice
▢ 4 oz Topo Chico Sparkling Mineral Water
▢ ice and lime wheel

Instructions

Fill a tall Collins glass (or we like to use a mason jar) with crushed ice.
Pour in 3 oz silver tequila, 1.5 oz fresh squeezed lime juice and then top with about 4 oz Topo Chico Sparkling Mineral Water.
Give it a little stir and garnish with a lime wheel.

Recipe Tips and Notes:

Some say for this cocktail to be considered “authentic” you must use Topo Chico Sparkling Mineral Water, otherwise it is just a Tequila Soda!

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

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Grilled Pork Burgers with Garlic Cream Sauce

July 19, 2021 by Susie Weinrich 7 Comments

When you need a new kind of burger these Grilled Pork Burgers will be your go to! They are incredibly juicy and delicious, plus they are super easy to make and they grill up really fast. Serve your pork burgers topped with lettuce, tomato, onions and a generous spoonful or two of garlic cream sauce.

Grilled Pork burger on a bun with garlic cream sauce, tomato and lettuce

We love burgers here at Mom’s Dinner. Some other ones to check out when you want something different than a classic grilled burger:

Why These are Amazing

A couple reasons why this is such an amazing recipe for Grilled Pork Burgers:

Using a saltine cracker panade keeps your pork burgers so juicy.
The ground pork mixed with the flavor of the grill is SO good!
It’s a great alternative to beef hamburgers during prime grilling months.
The garlic cream sauce takes these burgers right over the top!!
Ground pork is extremely economical if you are trying to save some money at the grocery store!

Ingredient Details

You only need a handful of simple ingredients for these Grilled Pork Burgers.

ingredients to make pork burgers — *Ingredients shown clockwise: saltine crackers, ground pork, Worcestershire sauce, onion and garlic powder, Lawry’s salt, and milk.*

To make the Garlic Cream Sauce you just need a few sauces from the fridge, plus garlic and salt.

ingredients to make garlic cream sauce — *Ingredients shown clockwise: sour cream, Dijon mustard, mayo, kosher salt, garlic.*

Panade for Burgers – Keep ’em Juicy

A panade is a mixture of a starch (generally bread, bread crumbs or cracker crumbs) and a liquid (usually milk, buttermilk or stock), to help keep meat juicy and moist while cooking.

In this case we are using a mixture of crushed saltine crackers mixed with milk and Worcestershire sauce. It not only keeps the burgers juicy, the Worcestershire adds nice flavor.

Tips on Making Pork Burger Patties

A couple pro tips on making your pork patties:

Do not over process your ground pork mixture. You want to mix in the ingredients but don’t over “mash” the pork.
I find the best way to mix your ground pork and ingredients is using clean hands. That way you can really control how much you are mashing the pork.
Don’t skip the panade, it keeps the grilled pork burgers so juicy.
Here’s a great tip for evenly dividing your meat into patties- after you mix the ground pork and it is sitting in the bowl, lightly score the mixture with the side of your hand, into 6 or 8 equal parts. Then scoop each portion up and very lightly form into a patty.
After you make your patties, press your thumb into the center of each patty creating a large divot. This will prevent your burgers from shrinking up into little pucks while grilling!

pork mixture in a bowl for pork burgers — Lightly mix the pork and ingredients together with clean hands. Making sure not to over mix!

showing how to form a burger patty with a divot — Lightly mix the pork and ingredients together with clean hands. Making sure not to over mix!

Grilling Tips for Pork Burgers

The pork burgers need to be grilled to 160 degrees internal temp to be considered cooked through. Here are some tips for grilling really good and juicy pork burgers:

Set your grill up for direct AND indirect heat. If you use charcoal that means you will pile all the hot grills on one side of the kettle.
Start your pork burgers over direct heat with the divot side down. You will grill on this side for about 4 minutes (up to 5 minutes if you made ⅓ pound burgers).

Flip the burgers over, divot side up, making sure they release from the grill easily. You will not flip them again. Juices will collect in the divot and will reabsorb when they are cooling.
Cook for about 3 minutes over direct heat on the second side. If the burgers haven’t reached 160 degrees, then pop them over indirect heat to cook until they are ready.
Let them cool for about 5 minutes before eating. The juices that collect in the divot will reabsorb. YUM!

You can watch Susie make these Pork Burgers and the garlic cream sauce on a 30 minute episode of Pin TV.

More Amazing Burger Recipes

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Roasted Strawberry Margaritas

July 15, 2021 by Susie Weinrich 2 Comments

This is not your average Strawberry Margarita. In this recipe you roast the strawberries with a little sugar, making them completely juicy and jammy. Then you blend the roasted berries and make a puree to use in your cocktail. Mix it with some tequila, lime juice, Cointreau and agave and you have a killer Roasted Strawberry Margarita.

Roasted Strawberry margarita garnished with a strawberry

It tastes like it was made in a fancy restaurant by a bartender that wears suspenders and has a handlebar mustache.

If berries are not in season you can also pop over and make this Frozen Strawberry Margarita, since frozen berries are always available!

Why this Recipe Is Awesome

Roasting the strawberries brings out their natural sweetness and makes them really juicy!
Using a roasted strawberry puree makes these taste like really fancy craft cocktails.
It is a very strawberry forward drink, without being overly sweet.
You can LISTEN to the full recipe on the Let’s Make Dinner podcast. There is an audio player in the recipe card below!

Ingredients

A Roasted Strawberry Margarita has similar ingredients to a Traditional Margarita, with the addition of the Strawberry Puree. So it is a fruit forward tequila cocktail, like a Tequila Sunrise or Blackberry Smash.

tequila, lime, strawberry, sugar, and cointreau — **not pictured, agave syrup.

Tequila – I recommend using a silver or reposado tequila in this cocktail, although Anejo could be really good too!

Some brands of Tequila that we recommend are Casamigos (favorite, most expensive), Espolon (great mid range), and Jose Cuervo Traditional (great mixing tequila, inexpensive).

How to Roast Strawberries

You will need one package of strawberries (16 oz.). Clean and destem your strawberries. Cut them in half and toss them with 2 tablespoon sugar.

strawberries and sugar on a roasting pan

Lay them out on a parchment lined, rimmed baking sheet. Roast at 400 degrees for 20 minutes.

Strawberry Puree

To make the Strawberry Puree you will need a blender or food processor. Grab the entire piece of parchment paper making a “funnel”, pour all the juice, jam and whole roasted strawberries into the blender. Add 1-2 tablespoon water and blend until it is pureed.

You will have around 1 cup of strawberry puree, enough for 4 cocktails.

I have found that it isn’t really necessary to strain through a fine mesh sieve.

Storing

The puree can be used right away or stored in the fridge for up to 5 days.

It will thicken when it is stored in the fridge. To get back to a pourable consistency add a little water and stir.

Recipe Tips

Here are some pro tips to make sure you have THE BEST Strawberry Margarita:

Use kosher salt on the rim of your glass (not iodized table salt!!).
Only salt half the rim of your glass, just like with the Pineapple Margarita some times you want a sweet sip and sometimes you want it sweet and salty.
Pick really red strawberries that are juicy and ripe.
Make sure you get all the juice and jam that cooks out of the strawberries into your puree.

fresh strawberries with a strawberry margarita to the side

Other Fruity Tequila Recipes

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Rate This Recipe→

a glass of roasted strawberry margarita garnished with salt and berries

Roasted Strawberry Margarita Recipe

A delicious Strawberry Margarita that is made by roasting fresh strawberries and making a delicious puree.

Use the player below to listen to the audio recipe!

5 from 2 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: drink

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

Roasted Strawberries

▢ 1 lb. fresh strawberries - cleaned, stem removed, and halved
▢ 2 tablespoon sugar

Roasted Strawberry Margaritas

▢ 2 oz roasted strawberry puree
▢ 1.5 oz tequila - silver or reposado
▢ ½ oz Cointreau
▢ ½ oz fresh squeezed lime juice
▢ ¼ oz light blue agave syrup
▢ garnish – kosher salt, lime wheels, and/or strawberries

Instructions

Roasted Strawberry Juice Puree

Preheat the oven to 400.
On a sheet pan toss the strawberries and sugar together. Roast for 15 minutes.
1 lb. fresh strawberries, 2 tablespoon sugar
Remove from oven and let cool for about 5 minutes.
Pour all the juice, jam and roasted strawberries in a blender or food processor. You may also need to add 1-2 tablespoon water to get it going in a blender.
Blend completely until it is a smooth puree.
Use right away in your Strawberry Margaritas or store in the fridge for up to 5 days.
It will thicken in the fridge. To get back to a pourable consistency add a little water and stir.
You will have about 1 cup of strawberry puree, enough for 4 margs.

Roasted Strawberry Margarita

Prep a glass by running a lime on half of the glass rim and dipping in kosher salt. Fill the glass half way with crushed ice.
Add a couple cubes of ice to a cocktail shaker. Pour in the tequila, Cointreau, lime juice, strawberry puree, and agave.
2 oz roasted strawberry puree, 1.5 oz tequila, ½ oz Cointreau, ½ oz fresh squeezed lime juice, ¼ oz light blue agave syrup
Shake vigorously for 20-30 seconds.
Stain into your prepared glass.
Garnish with a lime wheel or fresh strawberry.
garnish – kosher salt, lime wheels, and/or strawberries

Recipe Tips and Notes:

Bartender Tips:

Use kosher salt on the rim of your glass (not iodized table salt!!).
Only salt half the rim of your glass, just like with the Pineapple Margarita some times you want a sweet sip and sometimes you want it sweet and salty.
Pick really red strawberries that are juicy and ripe.
Make sure you get all the juice and jam that cooks out of the strawberries into your puree.

RELATED: Try this Frozen Strawberry Margarita recipe when fresh berries are not in season!

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

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Serving: 1drink

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.

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Why You’ll Love Roasting Half Chicken

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.

How to Cook Half Chicken in Oven

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

How long to cook half roasted chicken?

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.

How to Serve Half Roasted Chicken

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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Why Use A Buttermilk Marinade?

Do You Rinse The Buttermilk Before Grilling?

Ingredients

Buttermilk Marinade Step by Step

Grilling Your Buttermilk Marinated Chicken

Dipping Sauce

Side Dish Recipes

Did you make this recipe?

Buttermilk Marinated Grilled Chicken Recipe

Equipment

Ingredients

Instructions

Grilling Buttermilk Chicken

Recipe Tips and Notes:

What is Ranch Water

Ingredients

Topo Chico

Tequila Blanco

Ranch Water Variations

Other Awesome Tequila Cocktails

Authentic Ranch Water Recipe + Video

Ingredients

Instructions

Recipe Tips and Notes:

Why These are Amazing

Ingredient Details

Panade for Burgers – Keep ’em Juicy

Tips on Making Pork Burger Patties

Grilling Tips for Pork Burgers

More Amazing Burger Recipes

Did you make this recipe?

Grilled Pork Burgers Recipe – with Garlic Cream Sauce

Equipment

Ingredients

Garlic Cream Sauce

Serving

Instructions

Grilling Pork Burgers

Garlic Cream Sauce

Assembly

Recipe Tips and Notes:

Why this Recipe Is Awesome

Ingredients

How to Roast Strawberries

Strawberry Puree

Storing

Recipe Tips

Other Fruity Tequila Recipes

Did you make this recipe?

Roasted Strawberry Margarita Recipe

Equipment

Ingredients

Roasted Strawberries

Roasted Strawberry Margaritas

Instructions

Roasted Strawberry Juice Puree

Roasted Strawberry Margarita

Recipe Tips and Notes:

Ingredients

Green Beans or Haricot Verts

Recipes To Pair with Green Beans

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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

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The Best Potato Salad Recipe with Egg

Ingredients

Dressing

Instructions

Make the Dressing

Cook the potatoes and eggs