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Tequila Mojito

by 1 Comment

A Tequila Mojito is just like a traditional Rum Mojito Cocktail but this one is made with Silver Tequila. It is a really refreshing cocktail made with fresh mint and lime juice mixed with agave for sweetness and topped with a little soda water.

a collins glass with a tequila mojito and a mint garnish

It is the perfect cocktail if you need to feel like you are sitting on a beach somewhere with your toes in the water!

Also, if you love tequila, check out all the Tequila Cocktails on Mom’s Dinner!

Traditional Mojito

A Traditional Mojito is made with rum, sugar, mint, and lime. However for this cocktail we are swapping the rum for a little silver tequila and the sugar with agave because it compliments the tequila so well.

Mojito Pronunciation

A Mojito was originated in Cuba, so generally the “j” is pronounced as an “h”.

It is pronounced “mow-hee-tow”, you can listen to the pronunciation here.

Ingredients

To make your Tequila Mojito you only need 5 simple ingredients.

Ingredients to make a tequila mojito

Silver Tequila – This is the best Tequila option for this cocktail. The clean salty/limey flavor of silver tequila blends perfectly with the mint and citrus.

Lime Juice- You definitely want to use fresh squeezed lime juice for this cocktail! Don’t buy the bottled version to save time – not worth it!

Really Good Tequila Mojito Recipe Tips

  • Use a quality silver/blanco tequila. Casamigos ($$$) or Jose Cuervo Traditionales ($) are both good at varying price points.
  • Use fresh mint that is nice and bright green with a mint fragrance.
  • Use fresh lime juice, not bottled!!!
  • Do not pulverize the mint, just very lightly bruise it to start the release of oils.
  • Garnish the drink with a bouquet of fresh mint, right by the straw. Also clap the mint between the palms of your hands once to release their oils. You will get a nice nose full of mint before the first drink.
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Did you make this recipe?

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

Rate This Recipe→

Tequila Mojito + Video

A delicious tequila cocktail that is made with fresh mint and lime topped with tequila, agave, and club soda.
5 from 3 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Calories: 152kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 4 large fresh mint leaves - (if your leaves are smaller, use 8)
  • 1 ounces lime juice
  • ½ ounce agave syrup
  • 1 ½ ounces silver tequila
  • 2-3 ounces soda water or club soda

Garnish

  • lime wedges and mint sprigs

Instructions
 

  • In a tall glass (about 10-12 ounce), sometimes called a Collins Glass, add the lime juice and agave.
    Now add the mint and give it a very light tap with a muddle stick (or the handle end of a wooden spoon) to lightly bruise the leaves, releasing their oil, but not pulverizing the mint.
    Pro Tip: pulverizing or chopping the mint could end up releasing too much making your drink slightly bitter.
  • Pour in the tequila, give it a nice stir with the muddler or spoon.
  • Fill the glass with ice.
  • Float 2-3 oz. of soda water or club soda to the top of the glass.
  • Garnish with a lime wedge and a couple fresh mint sprigs.
    Pro Tip: Before garnishing, lightly clap the mint between the palms of your hand, releasing their oils and fresh scent!

Recipe Tips and Notes:

Tips for a Killer Tequila Mojito:
  • Use a quality silver/blanco tequila. Casamigos ($$$) or Jose Cuervo Traditionales ($) are both good at varying price points.
  • Use fresh mint that is nice and bright green with a mint fragrance.
  • Use fresh lime juice, not bottled!!!
  • Do not pulverize the mint, just lightly bruise it to start the release of oils.
  • Garnish the drink with a bouquet of fresh mint, right by the straw.  You will get a nice nose full of mint before the first drink.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1drink | Calories: 152kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 57mg | Fiber: 1g | Sugar: 10g | Vitamin A: 184IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 1mg

Mediterranean Shrimp Skillet

by 20 Comments

This Mediterranean Shrimp Skillet is a restaurant quality dinner you can make at home, in about 30 minutes in one pan! Orzo and shrimp are cooked in a mixture of tomatoes, capers, shallots, spices and herbs, then served with kalamata olives, fresh basil and feta over top. Just add some warm crusty bread and it’s time to eat!

close up of Mediterranean shrimp in a skillet topped with feta cheese

Some other easy shrimp recipes to check out are Cajun Shrimp, Shrimp Carbonara, or Garlic Butter Shrimp.

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Why This Recipe Works

  • The orzo cooks perfectly in the diced tomato juices and chicken broth, yet is flavored by the shallots, garlic and herbs.
  • The shrimp is quick cooking, making this a fast and simple dinner.
  • Capers, Kalamata olives, and fresh feta give this dish a tangy taste that pairs well with the orzo and shrimp.
  • The sugar balances the acid of the tomatoes.
  • Fresh basil sprinkled on at the end ensures it stays fresh and bright.

Ingredients

Just a few ingredients make this dish come together perfectly.

ingredients for Mediterranean Shrimp

Feta Cheese – Use block feta instead of pre-crumbled. It will be creamier and fresher.

Shrimp – Use a medium to large sized shrimp that is raw, peeled, and deveined. Medium to large shrimp may also be called 36/40 or 31/35, which means there will be anywhere from 31-40 shrimp per pound.

Frozen Shrimp

If you buy frozen shrimp you can thaw in the fridge overnight. Or for a quick thaw you can place them in a bowl of cool water (in their original packaging), changing the water every 10 minutes, until they are thawed.

Orzo – is a rice shaped pasta that cooks up quickly. It is perfect for this Mediterranean Skillet!

Diced Tomatoes – use a high quality diced tomato and make sure you don’t drain the tomatoes, you want the liquid to help cook the orzo and shrimp.

Shallot – if you don’t have shallots or can’t find them, a yellow onion will work in it’s place. Shallots are a smaller, milder, and sweeter onion.

Capers – are very traditional in Mediterranean cooking. They have an earthy pickled flavor. You can find them in the grocery store by the olives.

How To Make Mediterranean Shrimp Skillet

In a large non-stick skillet over medium heat add the oil and sauté the shallots for about 2-3 minutes.

Add in the garlic, oregano, salt, sugar, red pepper flakes, and black pepper, stir around the pan for about 30 seconds.

shallots and garlic in a pan with herbs

Pour in the tomatoes, broth and capers. Bring to a simmer.

tomatoes and orzo in a pan

Add the orzo and stir it into the broth. Simmer uncovered for about 10 minutes.

Pro Tip: You will want to stir occasionally so it doesn’t stick to the bottom of the pan.

orzo that has been cooked in tomatoes and broth
a skillet with orzo, tomatoes and shrimp

Nestle the shrimp into the sauce and cook covered for about 4 minutes. If you don’t have a lid for your pan just cover with foil or a sheet pan.

Finally remove the pan from the heat and sprinkle in the olives, feta cheese and basil. Cover and let sit for about 2 minutes.

Mediterranean shrimp skillet all done

Time to eat!!

Serving

This Mediterranean Shrimp is a complete meal as is, but it is great served with some warm crusty toasted bread, pita or naan.

shrimp, tomatoes, olives, orzo and feta in a skillet

Recipe Tips

  1. Use the block feta, not the pre-crumbled, it is way creamier and fresher.
  2. Kalamata olives and black olives are not the same thing. Kalamata olives have a nice briny and tangy flavor. Also get the pitted olives for easier prep!
  3. Use fresh basil, not dried, for a great finish to the dish.
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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

Rate This Recipe→
Mediterranean Shrimp Skillet with two crostini

Mediterranean Shrimp Skillet Recipe + Video

Mediterranean Shrimp Skillet is fresh, healthy-ish, delicious, only takes one pan to make, and is ready in about 30 minutes! Just add some warm crusty bread and dinner is ready!
4.94 from 16 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 5 people
Calories: 412kcal
Author: Susie Weinrich

Equipment

Ingredients

Serving

  • crusty French loaf, warm Ciabatta, pita or naan

Instructions
 

  • In a large non-stick skillet, heat the olive oil over medium heat.
    3 tablespoon extra virgin olive oil
  • Add the shallot and sauté for 2-3 minutes, do not brown. Add the garlic, sugar, salt, oregano, black pepper, red pepper flakes, stir around the pan for another 30 seconds.
    ½ cup shallots, 3 garlic cloves, 1 ½ teaspoon sugar, 1 teaspoon kosher salt, 1 teaspoon dried oregano, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes
  • Pour in the tomatoes, chicken broth and capers, bring to a simmer.
    28 oz can diced tomatoes, 1 cup chicken broth, 2 tablespoon capers
  • Add the orzo and stir it in so that it is mixed into the liquids. let it simmer over medium heat for 10 minutes, stirring occasionally so it doesn't stick to the bottom of the pan.
    1 cup orzo
  • Nestle the shrimp into the sauce and cook covered for 4 minutes, until the shrimp are turned pink.
    Pro Tip: If your pan doesn't have a lid just cover it with a baking sheet or foil.
    1 lb medium to large sized shrimp
  • Remove the pan from the heat and sprinkle on the Kalamata olives, basil and feta cheese. Cover the pan and let it sit for about 2 minutes.
    ½ cup Kalamata olives, ⅓ cup fresh basil, 6 oz block feta cheese
  • Serve in bowls with crusty warmed bread!
    crusty French loaf, warm Ciabatta, pita or naan

Recipe Tips and Notes:

RECIPE TIPS: 
  • Use the block feta, not the pre-crumbled, it is way creamier and fresher.
  • Kalamata olives and black olives are not the same thing. Kalamata olives have a nice briny and tangy flavor. Also get the pitted olives for easier prep!
  • Use fresh basil, not dried, for a great finish to the dish.
Shrimp – Use a medium to large sized shrimp that is raw, peeled, and deveined. Medium to large shrimp may also be called 36/40 or 31/35, which means there will be anywhere from 31-40 shrimp per pound.
Frozen Shrimp – If you buy frozen shrimp you can thaw in the fridge overnight. Or for a quick thaw you can place them in a bowl of cool water (in their original packaging), changing the water every 10 minutes, until they are thawed.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 412kcal | Carbohydrates: 37g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 249mg | Sodium: 2128mg | Potassium: 597mg | Fiber: 4g | Sugar: 9g | Vitamin A: 463IU | Vitamin C: 25mg | Calcium: 333mg | Iron: 5mg

Easy Basil Pesto Pasta

by 2 Comments

When fresh basil is abundant there is nothing better than making this Easy Pesto Pasta for dinner. You will be eating in under 30 minutes! Just boil the pasta and blend the basil pesto, give it all a toss and it is time to eat. You can serve it as a side or main dish.

pasta tossed with pesto sauce

It is EXCELLENT served with Chicken Spiedini, which are marinated chicken skewers that are breaded and baked.

If you want a double recipe or ONLY want to make the sauce, check out this recipe for Fresh Basil Pesto.

Pesto

Pesto is a traditional Italian green sauce made with fresh basil, garlic, nuts, and parmesan. It can also be called Pesto alla Genovese.

It is excellent served with pasta or over chicken, seafood or roasted veggies like Fennel.

Ingredients

You only need a few ingredients to make this Basil Pesto Pasta dinner.

ingredients for pesto pasta

Pasta- Use whatever pasta shape you have, or whatever shape your family likes!

Step by Step Picture Instructions

Start by putting the pasta on to boil. Cook per package instructions.

Pro Tip: pop a measuring cup in your colander and you won’t forget to save some of the starchy cooking water.

In a food processor (or blender) add the garlic and walnuts. Pulse about 20 times.

Add the basil, lemon juice, and salt. Turn the processor on.

pesto in a food processor

Slowly stream in the extra virgin olive oil through the feed tube.

Pro Tip: You may need to scrape the sides down so that everything gets blended well.

Toss the warm pasta with the pesto, reserved starchy cooking water, and shredded parmesan.

cooked pasta topped with pesto and parmesan
a skillet with pasta being tossed with pesto

Time to eat!

This recipe is great topped with grilled chicken, shrimp, or roasted salmon.

Recipe Tips

  • Put a measuring cup in your colander and you won’t forget to save some of the starchy cooking water.
  • Use extra virgin olive oil for the extra layer of flavor.
a big bowl of pesto pasta topped with parm cheese
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Did you make this recipe?

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

Rate This Recipe→

Easy Basil Pesto Pasta + Video

A delicious and easy recipe for fresh basil pesto pasta that is ready in under 30 minutes. Just boil the pasta and blend the pesto, toss it all together and it's time to eat!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4 people
Calories: 671kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 10-12 oz. linguine, fettucine or spaghetti - cooked per package instructions
  • ½ cup starchy pasta cooking water - reserved
  • ½ cup fresh shredded parmesan cheese

Pesto Sauce

Instructions
 

  • Cook the pasta per package instructions.
    Pro Tip: place a measuring cup in your colander and you won't forget to reserve the starchy pasta water.
  • While the pasta cooks make the pesto sauce:
  • In a food processor fitted with the blade add the walnuts and garlic. Pulse about 20 times.
  • Add in the basil, lemon juice, and salt. Turn on the processor and slowly stream in the extra virgin olive oil through the feed tube at the top.
    Pro Tip: you may need to stop and scrape the side down once in a while.
  • Drain the pasta (reserving ½ cup of the water) and place the pasta back in the pot. Pour in the starchy cooking water, pesto, and ½ cup shredded parmesan cheese.
  • Using tongs toss everything together.
  • Give it a taste for additional salt, cheese or lemon.

Recipe Tips and Notes:

To Double the recipe for a crowd, pop over to this Homemade Pesto Recipe!
Top your Basil Pesto Pasta with Chicken Spiedini,  Grilled Chicken or Shrimp! 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 671kcal | Carbohydrates: 56g | Protein: 15g | Fat: 44g | Saturated Fat: 8g | Cholesterol: 9mg | Sodium: 497mg | Potassium: 244mg | Fiber: 3g | Sugar: 2g | Vitamin A: 732IU | Vitamin C: 6mg | Calcium: 194mg | Iron: 2mg

Easy Oven Roasted Fennel

by 1 Comment

Oven Roasted Fennel makes an amazing side dish! The raw fennel caramelizes and softens in the oven and takes on such a buttery and delicious flavor. It pairs well with literally every protein, from hamburgers to seafood!

roasted fennel wedges on a plate with a serving fork
[feast_advanced_jump_to]

What is Fennel

Fennel is a root vegetable that has a large white bulb with layers, almost resembling an onion. The top has long green stems that are dotted with delicate fronds.

Raw fennel tastes just like black licorice or anise. However once it is roasted it totally changes flavor. It takes on a much milder, almost sweeter, flavor.

Ingredients

You only need four ingredients to make Oven Roasted Fennel – Salt & Pepper, Olive Oil and Raw Fennel Bulbs.

ingredients to make roasted fennel on a table with text labels

How to Cut a Fennel Bulb

To cut a raw fennel bulb start by trimming off the very bottom, which will have a dirty root end. Then trim off the green stems and fronds, just where they meet the bulb.

trimming the root end of fresh fennel
cutting stems and fronds from fennel

Now cut the bulb in half. You will see a core in the center, leave that in tact to hold the layers together. It will soften enough to eat in the oven.

fennel bulb cut in half showing the core and layers
fennel cut into wedges

Cut each half into 4 wedges, including a little of the core on each wedge.

Step by Step Picture Instructions

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper (foil will work too).

Mom’s Tip

Use a large baking sheet so it doesn’t over-crowd, which would result in steaming instead of roasting.

Lay the cut fennel on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

fennel wedges on a baking sheet lined with parchment

Toss everything together with clean hands.

Pop in the oven for about 35 minutes until the edges just start to look like they are browning (which means the underside is nice and caramelized!!).

Remove from the oven and serve!

a sheet pan with roasted fennel

Garnishes for Serving

The Roasted Fennel is excellent just as is, straight out of the oven. But if you want to zhuzh it up you can sprinkle on some grated parmesan, squeeze a little lemon over top, or drizzle it with a balsamic glaze!

In the summer, a little fresh pesto drizzle is amazing too!

Recipe Tips

  • Buy fresh fennel that looks nice and bright white with green stems/fronds.
  • Make sure you cut each fennel wedge through the core, which will help keep your fennel wedges in tact.
  • Don’t over-crowd the baking sheet, you want to roast the fennel, not steam it.

If you love the flavor of fennel, here are a couple recipes that include fennel seed!

fennel that has been roasted on a baking sheet

Roasted Fennel Recipe + Video

Make perfectly roasted fennel in your oven. Makes an amazing side dish and only requires 4 ingredients.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4 people
Calories: 98kcal
Author: Susie Weinrich

Equipment

Ingredients

Serving

  • optional – lemon, grated parmesan cheese, balsamic glaze, or pesto

Instructions
 

  • Preheat the oven to 400°.
  • Cut off the root end of the fennel, just removing about a ¼ inch from the bottom, discard.
    Cut off the green stems and fronds at the top, just where they meet the bulb, discard (or the fronds can be used as garnish).
    2 large fresh fennel bulbs
  • Now cut each bulb in half, then cut each half in 4-5 wedges, cutting each one through the core so it helps keep them in tact.
  • Place on a parchment lined, rimmed baking sheet.
  • Drizzle with olive oil and sprinkle on the salt and pepper. Toss with clean hands, then lay them out so they are spread out.
    Pro Tip: if you overcrowd your baking sheet the fennel will steam instead of roast.
    2 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper
  • Roast in your 400° oven for about 35 minutes. They will just be turning golden around the edges… but when you flip them over they will be nice and caramelized on the bottom!
  • Serve as an amazing side dish, optionally top with fresh squeezed lemon or grated parmesan, or drizzle with balsamic glaze or fresh pesto.

Recipe Tips and Notes:

 
  • Buy fresh fennel that looks nice and bright white with green stems/fronds.
  • Make sure you cut each fennel wedge through the core, which will help keep your fennel wedges in tact.
  • Don’t over-crowd the baking sheet, you want to roast the fennel, not steam it.
GARNISH:
Fresh Pesto Recipe 
Balsamic Glaze
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 98kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 486mg | Fiber: 4g | Vitamin A: 157IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 1mg

Instant Pot Shredded BBQ Beef

by 6 Comments

Delicious tender Shredded BBQ Beef made right in your Instant Pot will for sure be on heavy rotation for dinner! The recipe prep is super easy and then it cooks in your electric pressure cooker, making it fall apart tender. Pile it on top of buns and it’s time to eat!

Shredded BBQ Beef Sandwich with fries and a soda

No Instant Pot, No Problem

If you do not have an Instant Pot but really want to make this recipe, pop over to this Shredded BBQ Beef Recipe and you can make it in your oven or crock pot.

Why This Recipe is Amazing

  • We use Chuck Roast for our BBQ Beef which has such an amazing beef flavor.
  • Chuck Roast cooks up perfectly in the Instant Pot, becoming fall apart tender in under an hour!
  • This recipe is triple seasoned, making sure it is FULL of BBQ flavor.
  • BBQ Beef Sandwiches are great any time of year!
  • This is a great recipe if you want shredded beef, but don’t want to wait for a smoked brisket, which can take up to 8 hours (or more).

Ingredients

Here are the things you need to make this Instant Pot Shredded BBQ Beef, plus some pro tips on a few ingredients.

ingredients to make BBQ Beef in the Instant Pot

Chuck Roast – Look for a fresh chuck roast that is around 3-4 lbs. and is well marbled with nice dark red/maroon color flesh. A “choice” or “select” chuck roast will do fine here. No need pay the price of “prime” for this recipe.

list of ingredients for BBQ Seasoning

Smoked Paprika – make sure that you use SMOKED Paprika, and not sweet or Hungarian paprika. It has a very distinct flavor that you want to add to your BBQ Seasoning.

Step by Step Picture Instructions

Start by patting your chuck roast dry with a couple paper towels. Now cut it into large 3 inch pieces, removing and discarding any large pieces of white fat. Set it aside.

In a small bowl combine all the BBQ seasoning spices and herbs. Give it a good stir. Reserve 2 tablespoon of the seasoning to after cooking. Set aside.

Pro Tip – make sure to break up all the brown sugar pieces before moving on.

chuck roast cut into pieces and seasoned

Pour the water, cider vinegar, and Worcestershire in the Instant Pot. Cut an onion into 8 pieces and place it in the liquid.

Coat the beef pieces with the BBQ Seasoning (remember to reserve the 2 tablespoon for after cooking). Place the beef in the Instant Pot on top of the onions.

Pro Tip – don’t lose any flavor… use the beef pieces to mop up any seasoning that didn’t stick to the beef.

chuck roast, onions, and liquid in the instant pot

Set the pot to cook on high pressure for 45 minutes. Do a 10 minute natural release and finish with a quick release.

Remove the beef pieces (and onion if you like) and shred them with two forks. You can discard the liquid in the Instant Pot as it can be a little fatty.

beef shredded and being seasoned with BBQ Seasoning

Sprinkle HALF of the reserved seasoning on your shredded beef. Toss it to coat and then give it a taste and see if you want additional seasoning.

BBQ sauce poured over shredded beef

Pour on ½ cup BBQ Sauce and toss to coat. Use your favorite store bougth BBQ sauce or make your own BBQ Sauce.

Time to eat!

Serving

Serve piled on buns or bread and top with your favorite BBQ Sandwich toppings. Here are a few we like:

Storing

Store leftover BBQ Beef in the fridge in an airtight container for up to 4 days.

You can also freeze your BBQ beef for up to 3 months.

Meal Prep/Freezer

You can also make this Shredded BBQ Beef ahead of time and pop it in the freezer for easy meal prep. I recommend that you wait to add the BBQ Sauce until you reheat.

Make the Shredded Beef completely, leaving off the BBQ Sauce. Cool completely and then place in a freezer safe baggie. Keep in the freezer for up to 3 months.

To serve, thaw in the fridge overnight and then heat through in a skillet with a little water or in the microwave. Toss with BBQ Sauce and dig in!

a baking pan with shredded BBQ beef and two forks

Make it Dinner!

Here are some amazing side dish recipes to make this Instant Pot BBQ Beef a complete dinner:

Recipe Tips

Here are some pro tips to make sure your recipe turns out prefect!

  • Trim any large white fat pieces from your beef.
  • Make sure there are no chunks of brown sugar in your seasoning.
  • Coat the beef really well with the seasoning and mop up any that falls off the beef.
  • Reserve some of the BBQ seasoning to do a second round of seasoning after cooking – so much flavor!!
  • Find a BBQ sauce that your family loves!

More Shredded Beef Recipes

If you have a beautiful chuck roast, here are a couple other recipes you can make:

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Did you make this recipe?

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

Rate This Recipe→
BBQ Beef sandwich on a cutting board with fries

Instant Pot Shredded BBQ Beef

Shredded BBQ Beef that is fall apart tender after cooking in your Instant Pot. Triple seasoned for amazing BBQ Beef Sandwiches!
5 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Natural release and pressure time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 478kcal
Author: Susie Weinrich

Equipment

Ingredients

BBQ Seasoning

Serving

  • buns or bread, bbq sauce, and favorite bbq sandwich toppings (like pickles and/or coleslaw)

Instructions
 

  • Pat your chuck roast dry with a paper towel and trim of any large pieces of white fat and discard. Cut the remaining beef into 3 inch pieces.
    3 lb. (up to 4 lbs.) chuck roast
  • In a small bowl mix the BBQ seasoning together.
    Pro Tip- make sure all the brown sugar chunks are broken up before moving on.
    1 ½ tablespoon brown sugar, 1 tablespoon chili powder, 2 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon ground/dry mustard
  • Remove 2 tablespoon of the seasoning and set aside for after cooking.
  • Sprinkle the remaining seasoning over the trimmed and cut beef pieces. Press the seasoning into the beef.
  • Pour the water, vinegar and Worcestershire in the bottom of the Instant Pot. Add the cut onions.
    1 cup water, 1 teaspoon apple cider vinegar, 1 tablespoon Worcestershire, 1 yellow onion
  • Place the seasoned beef on top of the onions.
  • Set to cook for 45 minutes on high pressure. Do a 10 minute natural release and then finish with a quick release.
  • Remove the beef from the Instant Pot and shred with two forks (also include the onions if you like).
    Pro Tip: do this on a rimmed baking sheet to contain any juices.
    You can discard the liquid at the bottom of the pot, it can tend to be greasy.
  • Sprinkle with half of the reserved seasoning and toss. Give it a taste and see if you want additional seasoning.
  • Toss with the ½ cup BBQ Sauce and serve!
    ½ cup store bought BBQ Sauce

Serving

  • Pile your Shredded BBQ Beef on top of a bun and add all your favorite toppings.
    (some good toppings are coleslaw, onions, cheese, onion rings, pickles, and/or pepperoncini's. This Dill Pickle Slaw for Burgers would also be great.)

Storing

  • Keep in the fridge in an airtight container for up to 4 days.
  • Or keep in the freezer in a freezer safe container for up to 3 months.
    To reheat, thaw in the fridge overnight and warm through in the microwave or skillet.

Recipe Tips and Notes:

No Instant Pot: You can make this recipe in your oven or crock pot, just pop over to this recipe for Shredded BBQ Beef.
Tips to Remember: 
  • Trim any large white fat pieces from your beef.
  • Make sure there are no chunks of brown sugar in your seasoning.
  • Coat the beef really well with the seasoning and mop up any that falls off the beef.
  • Reserve some of the BBQ seasoning to do a second round of seasoning after cooking – so much flavor!!
  • Find a BBQ sauce that your family loves!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 478kcal | Carbohydrates: 17g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1258mg | Potassium: 906mg | Fiber: 1g | Sugar: 12g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 5mg

Easy Beef Ramen Noodles

by Leave a Comment

This Beef Ramen Noodle recipe comes together in under 30 minutes and makes an amazing weeknight dinner. Tender pieces of flank steak are cooked with ramen noodles in a savory beef broth filled with delicious Asian flavors, broccoli is added and it is time to eat!

two bowls of beef ramen topped with chili paste and sesame seeds

Listen To The Recipe

You can also listen to a podcast episode that shares this entire recipe for Easy Beef Ramen on the Let’s Make Dinner Podcast! There is an audio player available in the recipe card below.

Instant Pot

If you would rather make this recipe in your Instant Pot or Electric Pressure Cooker, pop over to this recipe for Instant Pot Beef Ramen.

Why This Recipe Works

  • You will be using quick cooking ramen noodles (yes I’m talking about the ones that are like $0.25)… but not the overly salty packet of seasoning that comes with it.
  • Flavoring the broth with Sambal, oyster sauce, toasted sesame oil, and soy sauce makes for an unbelievably flavorful broth for the noodles and beef to cook in!
  • Flank Steak is the perfect choice for your Beef Ramen because once it is sliced thin it cooks up fast and is super tender.
  • Frozen broccoli added right at the end keeps it crisp-tender and doesn’t over-cook with the beef and noodles.

Ingredients

Here are the ingredients that you need to make this Beef Ramen Recipe, plus some helpful tips on a few ingredients.

ingredients for beef ramen with text labels

Fresh Ginger- To peel fresh ginger I recommend using the edge of a spoon, scraping it along the brown skin until it reveals the yellow fragrant flesh.

images showing step-by-step how to peel ginger

Then simply chop and mince the yellow flesh to add to the recipe.

Flank Steak- this is the perfect beef cut for Beef Ramen Noodles. It is tender and quick cooking when sliced thin.

steps showing how to cut flank steak

You will notice the flank steak has a very pronounced “grain” that runs like lines in the beef.

Make sure you cut your slices AGAINST THE GRAIN of the meat. This will ensure your beef is tender! See photos above for a visual guide.

Ramen Noodles

You can buy any brand of “ramen” noodle. Some of the most popular brands are Maruchan or Top Ramen.

They can also be called Instant Noodles or Instant Ramen.

These are the really inexpensive packets of noodles, usually around $0.25 to $0.50 each. They come with a soup/seasoning packet that you will discard in this recipe, so it doesn’t matter what flavor you purchase.

Step by Step Picture Instructions

This recipe comes together very quickly so I recommend that you prep your ingredients before getting started: peel and mince the ginger and garlic, dice the onion, measure out the seasonings and sauces, and slice the beef.

It is called “mise en place” (pronounced meez-on-plahz) when you get your kitchen in order and prep ingredients before cooking.

Start with a pot over medium heat. Add the oil and once it is hot and simmery add the onion, garlic and ginger.

Saute for a few minutes until the onions begin to soften.

onions, garlic and ginger in a pot
pouring beef broth into a pot with onions, garlic and ginger

Pour in the beef broth and add in the Sambal, brown sugar, oyster sauce, low sodium soy sauce, and toasted sesame oil. Give everything a good stir.

Add the beef slices to the pot.

dark Asian flavored broth in a pot
beef slices in broth in a pot

Increase the heat to medium high and bring to a hard simmer.

Once the broth is simmering add in the ramen noodles.

Pro Tip – crack the ramen bricks in half to fit all 3 in the pot.

breaking ramen noodle bricks into a pot of broth and beef

Simmer the noodles for about 3 minutes.

Add in the frozen broccoli and simmer another 1-2 minutes until it is thawed through and warmed.

ramen noodles and beef in a broth
frozen broccoli poured on top of ramen noodles and broth

Pull the Beef Ramen off the heat and serve! Garnish with sesame seeds, Sambal, red pepper flakes and/or green onions.

Pro Tip – stir before serving additional servings, this will coat the noodles, beef and broccoli with the delicious broth!

a red pot full of ramen, beef and broccoli

Recipe Tips

  • Use a spoon to peel your ginger. See photos above.
  • Make sure you cut your beef slices AGAINST THE GRAIN. See photos above.
  • Buy any flavor of Ramen Noodles, you won’t be using the flavor packet.
  • Do not use the soup/season packet that comes with the ramen noodles. You are creating your own flavor with Asian spices and sauces.
  • Use frozen broccoli instead of fresh so everything cooks together perfectly without over-cooking.
a bowls of ramen noodles with broccoli and beef

Recipe FAQ’s

How do you make Beef Ramen better?

This recipe! That is how you make beef ramen better! Discard the flavor packet of store bought ramen and add your own flavors with Sambal, Sesame oil, soy sauce, and oyster sauce. You can also add flank steak sliced thin.

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Did you make this recipe?

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

Rate This Recipe→
a bowl of Beef Ramen Noodles with broccoli and chili paste

Beef Ramen Noodles

A delicious Asian-Inspired Ramen noodle bowl made with flank steak and broccoli. It is ready in under 30 minutes making it a great weeknight dinner!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 617kcal
Author: Susie Weinrich

Ingredients

  • 1 tablespoon vegetable oil
  • ½ cup white or yellow onion - diced
  • 3 garlic cloves - minced
  • 2 tablespoon (heaping) fresh ginger - peeled and finely chopped
  • 3 ½ cups beef broth
  • 1 lb. Flank Steak - cut in half with the grain and then cut into thin ¼ inch strips against the grain. See photo above for a visual reference.
  • ⅓ cup low sodium soy sauce
  • 2 tablespoon toasted sesame seed oil
  • 3 tablespoon oyster sauce
  • 1 tablespoon sambal oelek - Asian Chili Paste
  • 1 tablespoon brown sugar
  • 3 packages Ramen noodles - discard the season packet
  • 12 oz. frozen broccoli florets

Instructions
 

  • This recipe comes together very quickly so I recommend that you prep your ingredients before getting started: peel and mince the ginger and garlic, dice the onion, measure out the seasonings and sauces, and slice the beef.
  • Start with a pot over medium heat. Add the vegetable oil and sauté the onion, garlic and ginger for about 5 minutes until the onions soften.
  • Pour in the beef broth and stir in the Sambal, brown sugar, oyster sauce, low sodium soy sauce, and toasted sesame oil.
  • Add the sliced beef to the pot.
  • Increase the heat to medium-high and bring to a hard simmer.
  • Once the broth is simmering add in the ramen noodles.
    You can crack the ramen blocks in half so they fit in the pot.
  • Simmer the noodles for about 3 minutes.
  • Add in the frozen broccoli and simmer another 1-2 minutes until they are warmed through.
  • Remove from the heat and serve!
    Garnish with sesame seeds, Sambal, red pepper flakes and/or green onions.
  • Pro Tip – stir before serving additional servings, this will coat the noodles, beef and broccoli with the delicious broth!

Recipe Tips and Notes:

To make this in your Instant Pot or Electric Pressure Cooker, pop over to this recipe for Instant Pot Beef Ramen!
Recipe Tips: 
  • Use a spoon to peel your ginger. See photos above.
  • Make sure you cut your beef slices AGAINST THE GRAIN. See photos above.
  • Buy any flavor of Ramen Noodles, you won’t be using the flavor packet.
  • Do not use the soup/season packet that comes with the ramen noodles. You are creating your own flavor with Asian spices and sauces.
  • Use frozen broccoli instead of fresh so everything cooks together perfectly without over-cooking.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 617kcal | Carbohydrates: 57g | Protein: 38g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 3248mg | Potassium: 1000mg | Fiber: 4g | Sugar: 7g | Vitamin A: 546IU | Vitamin C: 79mg | Calcium: 115mg | Iron: 6mg

Baked Steel Cut Oats with Blueberries

by 8 Comments

These delicious Steel Cut Baked Oats with Blueberries make an amazing breakfast for Oat lovers! Everything gets combined in a blender and then the blueberries are stirred in. Bake for 25 minutes. They can even be made ahead for a healthy quick breakfast!

baked oats in ramekins topped with blueberries

These are similar to the ones everyone is making on Tik-Tok.

Eggs in a mug are another quick recipe for breakfast lovers on-the-go!

What are Baked Oats

Baked Oats have been around for a long time, but this quick version in a blender has recently become very popular due to the tik-tok videos going viral!

The oat mixture is baked in the oven, usually in individual ramekins and comes out with a texture somewhere between a pancake and a muffin!

Why Make This Recipe

  • This recipe uses Steel Cut Oats which are a really healthy breakfast choice. They are minimally processed and contain more fiber than traditional rolled oats.
  • Blueberries are a nice bright flavor added to the earthy oats and the sweet banana.
  • These baked oats can be made ahead and reheated in the microwave for an easy breakfast.

Ingredients

Here are the things you need to make this Steel Cut Baked Oats recipe, plus some tips on a few ingredients.

labeled ingredients for baked oats

BLUEBERRIES– You can use fresh or frozen berries in this recipe.

If you don’t have blueberries, then you can absolutely use raspberries, blackberries or chopped strawberries!

RAMEKINS – For this recipe you need 8 oz. individual ramekins. Make sure you use oven safe ramekins.

BLENDER – You want to make sure you use a powerful blender that can blend the steel cut oats smooth. I use the Ninja Nutri and it works perfectly!

Step by Step Picture Instructions

This recipe is pretty easy. The majority of the “work” is done in the oven.

Start by preheating your oven to 350 degrees. Prep the ramekins by spraying them with non stick spray and placing on a rimmed baking sheet.

spraying ramekins with non stick spray

In a powerful blender add the steel cut oats, banana, eggs, maple syrup, baking powder, salt.

oats, banana, eggs. baking powder and salt in a blender

Blend for about 30 seconds until the mixture looks smooth.

Then, by hand, stir in about ⅔ of the blueberries.

stirring blueberries into batter

Divide the mixture evenly between the ramekins, filling them about ¾ full.

pouring baked oat batter into ramekins and topping with blueberries

Top with the remaining blueberries.

Bake for 25 minutes. Let cool for 5 minutes. Then dig in!

baked steel cut oats in ramekins topped with blueberries

You can garnish/serve them with additional syrup, blueberry syrup, or cream/milk.

Recipe Tips

  • Use a really ripe banana. They tend to be sweeter!
  • If you have it or can get it, use 100% maple syrup. It will have a cleaner maple flavor than the corn syrup version of maple syrup.
  • Fresh or frozen blueberries will work.
  • Bake your oats in individual ramekins set on a baking sheet, just in case they bake over.
baked steel cut oats with blueberries drizzled with syrup, fresh fruit to the side
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Did you make this recipe?

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

Rate This Recipe→
three bowls of baked steel cut oats

Baked Steel Cut Oats with Blueberries + Video

Delicious Baked Oats recipe made with Steel Cut oats and blueberries. Makes a great breakfast!
4.58 from 7 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 267kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 cup steel cut oats
  • 1 ripe banana
  • 2 large eggs
  • 2 ½ tablespoon maple syrup
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 cup fresh or frozen blueberries
  • non stick spray

Instructions
 

  • Preheat the oven to 350°.
  • Spray your ramekins with non-stick spray. Place them on a rimmed baking sheet just in case your oats bake over! Set aside.
  • In a powerful blender or food processor add the oats, banana, eggs, maple syrup, baking powder, and salt.
    Process for about 30 seconds, until everything is bleded smooth.
  • By hand lightly stir in about ⅔ of the blueberries.
  • Divide the batter between the 4 prepared ramekins, filling them about ¾ full. Top with the additional berries.
  • Pop in the oven for 25 minutes.
  • Let cool for 5 minutes and dig in!
  • Top with additional maple syrup, blueberry syrup, or cream.

Recipe Tips and Notes:

RECIPE TIPS: 
  • Use a really ripe banana. They tend to be sweeter!
  • If you have it or can get it, use 100% maple syrup. It will have a cleaner maple flavor than the corn syrup version of maple syrup.
  • Fresh or frozen blueberries will work.
  • Bake your oats in individual ramekins set on a baking sheet, just in case they bake over.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1ramekin | Calories: 267kcal | Carbohydrates: 47g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 284mg | Potassium: 193mg | Fiber: 6g | Sugar: 15g | Vitamin A: 158IU | Vitamin C: 6mg | Calcium: 108mg | Iron: 2mg

Holy Guacamole, That’s Good Guac

by 3 Comments

This is a truly wonderful recipe for Guacamole with all the traditional flavors of lime, cilantro, onion, jalapeno and garlic. It comes together in minutes and is ready to eat, just dig in with some salty tortilla chips! I have included all the tips and tricks you need to make sure your Guacamole is pure perfection.

guacamole in a bowl being scooped with a blue corn tortilla chip

This Guacamole is great with chips, but it also makes an excellent condiment for tacos, burritos or quesadillas!

RELATED: How To Build A Taco Bar & Salsa Bar At Home

Why This Recipe Works

  • This recipe uses only fresh ingredients.
  • The majority of this recipe is avocado, no fillers here!
  • All the pro tips and tricks are included to find ripe avocados OR ripen green avocados are included.
  • There is a killer homemade Pico de Gallo and Salsa Recipe included to pair with your Guac.
  • Just add chips and you might eat this whole bowl for dinner!

Ingredients

Here are the items you need to make authentic Guacamole. Plus some tips on a few ingredients.

ingredients for guacamole on a table with text labels

Avocado – The longer your avocado flesh is exposed to air it will begin to brown. To delay this process you will add lime juice, and the citric acid will slow the browning.

Below I go over how to find a ripe avocado or how to ripen a green avocado. I also detail how to open an avocado.

Onion – I recommend slicing your onion into rounds, then rinsing under cool water for about 30 seconds. Then dicing for your guacamole.

The rinsing process will remove the enzyme that can make raw onions overpower a dish.

Jalapeno– If you are sensitive to the heat of a jalapeno, choose your level of heat by following these guidelines:

  • Low heat – use only the green flesh
  • Medium heat – remove the seeds, and only use the green flesh and white ribs/pith.
  • Most heat – use the entire jalapeno, the green flesh, pith/ribs, and seeds.

Finding Ripe Avocado

To find a perfectly ripe avocado to make your guacamole look for these three things:

  • dark, almost black skin from stem to end.
  • slightly soft feel when you give it a VERY light squeeze. Don’t over-squeeze or your will bruise a ripe avocado.
  • The real tell-all is when you pop out the little stem piece and if the flesh under is green then you have a perfectly ripe avocado. If it is brown it has gone too far, if it is bright lime green & almost yellow it is not ripe enough.

Quick Ripening

Now I know that you cannot always find ripe avocados in the store.

To do a quick ripening place your unripe avocado in a paper bag with some ripe bananas. The fruit emits enough ethylene gas to speed up the ripening process of your avocado.

They should ripen up perfectly in a day or two!

Opening an Avocado

If you have never opened an avocado here is how:

Start by slicing into the dark green/black skin with a sharp knife.

Your knife will go all the way to the pit. Now run your knife all the way around, coming back to where your knife started, creating two halves.

Grab the two halves and give them a twist, opposite each other. You will feel the seed give and you can pull the two halves apart.

To remove the seed give it a tap with the blade side of your knife to attach. Twist the knife counter clockwise and the seed will detach from the avocado flesh.

Now to safely remove the pit from the knife pinch the pit from the back side (non-blade side) and it will fall right off.

I also go over all these steps in the video below!

How to Make Fresh Guacamole

Start by scooping out the ripe flesh from your avocados. Place in a large bowl.

With the back of a fork mash the avocado, leaving a few chunks.

Add in the lime juice, red onion, diced jalapeno, cilantro, garlic, and kosher salt.

Stir everything together.

Dig in with some salty tortilla chips!

a table with margaritas, tortilla chips and guacamole

Storing

Like I mentioned before avocado will brown the longer it is exposed to air. The citric acid of the lime will slow this process, but it will still happen.

To store Guacamole properly cover with plastic wrap and press it directly on the surface, keeping out any air. Store in the fridge for up to 3 days.

It may still brown a little on the surface, however you can scrape off the very top layer and the layer underneath should be nice and green!

Freezing Guacamole

Yes! You can absolutely freeze your guacamole. Which is a great way to take advantage of avocados when they are cheapest.

Simply prep your Guacamole and place in a freezer safe baggie, making sure to squeeze all the air out of the bag.

Pop in the freezer for up to 3 months.

To thaw place in the fridge for about 24 hours. Then serve it up!

Recipe FAQ’s

Is Guacamole just smashed avocado?

While avocado is the main ingredient in Guacamole, it is not the only ingredient. Traditional Guacamole is a mixture of ripe avocado, jalapeno, lime juice, and cilantro.

How do you make Guacamole better?

Make sure that you are adding enough flavor to the buttery avocado. A recipe should include lime juice, cilantro, jalapeno or serrano peppers, and salt. If your guac doesn’t sing in your mouth add a little more lime juice and salt!

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Did you make this recipe?

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

Rate This Recipe→
a bowl of fresh avocado guacamole with a chip dipping in

Guacamole Recipe + Video

A delicious Guacamole dip made with ripe avocados, lime juice, cilantro, jalapeno and onion. Just add tortilla chips and dig in!
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 2 cups
Calories: 660kcal
Author: Susie Weinrich

Ingredients

  • 4 ripe avocados (or 3 large sized)
  • ¼ cup red or white onion - sliced into rounds, rinsed in cool water, then diced
  • 1 jalapeno - * see notes about heat levels
  • ¼ cup cilantro - finely chopped
  • 2 tablespoon fresh squeezed lime juice
  • ½ teaspoon kosher salt - (more to taste)
  • 1 garlic clove - minced

Instructions
 

  • Scoop out the ripe avocados into a serving bowl. Mash with the back of a fork, leaving some small chunks.
  • Add the diced onion, jalapeno, cilantro, lime juice, kosher salt and garlic clove.
  • Stir together until it is well combined.
  • Since avocado sizes can vary drastically, give your guac a taste and see if you need more salt, lime juice, or garlic.
  • Serve with Salsa or Pico de Gallo and tortilla chips or as a condiment for tacos, burritos, or quesadillas!

Storing

  • Cover with plastic wrap and press it directly on the surface of the guacamole. Refrigerate for up to 3 days.
  • The surface may brown in the fridge, scoop off the very top layer and it should be nice and green underneath!

Freezing

  • You can also freeze guacamole! Place in a freezer safe baggie and squeeze out all the air.
  • Pop in the freezer for up to 3 months. Thaw in the fridge overnight to serve.

Recipe Tips and Notes:

Jalapeno Heat – choose your level of heat by following these guides:
  • Low heat – only use the green flesh.
  • Medium heat – use the green flesh and the white ribs/pith.
  • Most heat – use the whole pepper, seeds, green flesh, and white pith.
Ripe Avocado – it will have a nice dark green, almost black skin. It will feel softer than the bright green ones. Remove the stem piece and if it is a nice green underneath it is ripe and ready!
Quick Ripening – to quickly ripen your avocados place in a paper bag with some ripe bananas. They will ripen in a day or two.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1recipe | Calories: 660kcal | Carbohydrates: 38g | Protein: 9g | Fat: 59g | Saturated Fat: 9g | Sodium: 612mg | Potassium: 2030mg | Fiber: 28g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 55mg | Calcium: 60mg | Iron: 2mg

Orange Jalapeno Tequila Cooler

by Leave a Comment

A super crisp and refreshing Tequila Cooler cocktail with just a hint of spice on your lips from the jalapeno. The flavor of the salty, limey silver tequila blends perfectly with the fresh orange and verdant jalapeno, topped off with a few bubbles from the sparkling water. You will LOVE this cocktail on warm spring and summer nights!

Tequila Cooler with Orange and Jalapeno in a glass

If you are worried the jalapeno will be too much for you, pop over to this recipe for Tequila Soda.

Tequila LOVE

If you love Tequila cocktails as much as we do here at Mom’s Dinner, then check out the full category of Tequila Cocktails!

Margaritas, Palomas, Smashes, Infusions, Reposado, Anejo… everything you love about Tequila!

And it is an ever growing list, so sign up for the Mom’s Dinner Newsletter so you never miss a new one.

Ingredients

You only need 5 things to make this Tequila Cooler – ice, silver tequila, orange, jalapeno, soda water.

tequila, soda water, orange, and jalapeno

Tequila- Silver Tequila is the best option for this Cooler. The clean and bright flavor compliments the orange and jalapeno perfectly!

Some brands that I LOVE are Casamigos (my fave), Patron, or Jose Cuervo Traditional.

Jalapeno – The heat of the jalapeno is called capsaicin which is held mainly in the seeds and ribs (white pith). so choose your heat level accordingly:

  • Low to no heat – Green flesh only.
  • Medium heat – scoop out seeds but leave the ribs
  • High heat – leave the ribs and seeds in place.

How to Make A Spicier Cocktail

If you like a little spice in your life you can definitely ramp up the heat in this Tequila Cooler!

Sub out your silver tequila for a Jalapeno Infused Tequila!

top view of a cocktail glass garnished with orange and jalapeno

For MEDIUM heat add the tequila, orange, jalapeno and ice in a cocktail shaker, give it a good shake and then pour into a glass, top with soda water.

For the MOST heat, give the jalapeno a light muddle in the glass before making the drink.

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Did you make this recipe?

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

Rate This Recipe→
a cocktail glass with tequila, orange and jalapeno

Orange Jalapeno Tequila Cooler

A crisp and refreshing Tequila Cocktail made with Silver Tequila, soda water, fresh orange and fresh jalapeno slices.
5 from 1 vote
Print Rate
Prep Time: 2 minutes
Cook Time: 0 minutes
Servings: 1 cooler
Calories: 86kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • Fill a 6-8 oz. glass with ice.
  • Pour in 1 oz. Silver Tequila, squeeze in the juice from the orange slices, drop in the jalapeno slices.
    (see notes about adding more spice/heat to your cocktail)
  • Float in 3 oz. of soda water. Give your cocktail a stir and enjoy!

Recipe Tips and Notes:

JALAPENO/HEAT LEVELS: 
  • Low to no heat – Use only the green flesh and drop it into your cocktail.
  • Medium heat – Scoop out seeds but leave the ribs. Add the ice, tequila, jalapeno, and orange slices/juice to a cocktail shaker and give it a light shake. Pour into a glass and then add soda water.
  • High heat – leave the ribs and seeds in place. Lightly muddle the jalapeno in the glass before making the cocktail. 
Another option is to sub out the Silver Tequila for this Jalapeno Infused Tequila!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1cooler | Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 119mg | Fiber: 1g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 47mg | Calcium: 18mg | Iron: 1mg

Simple Pico de Gallo

by Leave a Comment

This is a super easy recipe for fresh Pico de Gallo, perfect to be devoured with tortilla chips or added to your tacos or burritos. It comes together in minutes with fresh ingredients like tomatoes, onion, jalapeno, cilantro and garlic.

pico de gallo with a tortilla chip dipping in

If you are looking for a more traditional style salsa, check out this recipe for Restaurant Style Salsa. Or for a fun twist on salsa, add this Corn Salsa Recipe to your chips and dip.

Why Make This Recipe

  • This is a perfectly balanced recipe- fresh, tangy, salty, spicy and herbaceous.
  • It makes a great alternative to traditional or store-bought salsa.
  • It is the perfect condiment for any Mexican Dinner – tacos, barbacoa burritos, garnish your refried beans or Mexican Rice…!
  • Perfect summer time recipe when you might have an abundance of ripe garden tomatoes.

What is Pico de Gallo

Pico de Gallo, also known as salsa fresca or salsa cruda, is pronounced “peeko-duh-gaiyo“, is a traditional Mexican condiment made with fresh tomatoes, salt, cilantro and peppers.

The direct translation in English is “beak of the rooster”… which is a funny name for salsa! But, it is believed that it was originally eaten by pinching two fingers together making a “beak”.

Ingredients

Here are the ingredients you need to make fresh Pico de Gallo, and some tips on a few important ingredients.

ingredients for pico de gallo on a table with text labels

Tomatoes

Since tomato is one of the main ingredients in Pico De Gallo it is important that you use a quality tomato. You will want to use fresh tomatoes, not canned.

Look for a tomato that is bright red in color from stem to tip and has nice firm flesh. A Roma tomato will work well or any vine ripened tomato.

Onions

I recommend using a white or red onion. However, onions can quickly take over a dish when they are served raw as in this Pico De Gallo.

Pro tip: Slice the onion into large rounds, then giving them a rinse under cool water, about 30 seconds to 1 min.

This will wash away the enzyme that makes onions so powerful and will help eliminate you tasting the onion hours later!

Jalapeno

The heat of the jalapeno is held in the capsaicin of the pepper, which is mainly found in the seeds and ribs (or white pith).

To just add the nice pepper flavor and not the heat to your Pico just use the green flesh.

If you like a little heat add the white pith and some seeds.

Step by Step Picture Instructions

If you love to watch cooking shows you can also watch Susie make this Pico De Gallo Recipe in a 30 minute Pin TV Episode!

Start by slicing your tomatoes in half. Give them a very light squeeze (just enough to make the seeds pop out) over a bowl or sink and with a small spoon lightly scoop out some of the seeds and juice.

You do not need to get all the seeds. It should look like the tomatoes below:

deseeded tomatoes

Dice the tomatoes into about ¼ inch pieces. Place in a bowl

Add the diced jalapenos, onions, cilantro, garlic, and kosher salt.

diced tomatoes, jalapenos, onion, cilantro, garlic and salt in a bowl

Give everything a good stir to combine.

Serving

Bust out the tortilla chips, it is ready to eat now!

BUT if you can wait 30 minutes, let it sit at room temp. Or if you have longer – 1 hour up to 12 hours – let it marinate in the fridge.

two hands serving a bowl of pico de gallo

You can absolutely eat all the juice that releases from the tomatoes and onions.

However, if you want a drier Pico de Gallo use a slotted spoon to transfer the tomato mixture to a serving bowl, leaving the juice behind to be discarded.

Recipe Tips

Here are a few pro tips before you make this recipe:

  • Choose quality, ripe tomatoes that have a nice bright red color. Lightly deseed them for a better Pico de Gallo consistency.
  • Rinse your raw onion slices before dicing and adding to the Pico.
  • For a lot of heat include the jalapeno ribs (white pith) and seeds. For less heat only use the green flesh.
  • If you have time, let it marinate on the counter for 30 minutes, or if you have longer, in the fridge for 1 hour to 12 hours for added flavor.
  • Transfer to a serving dish with a slotted spoon to remove some of the juice that collects from the tomatoes.

Recipe FAQ’s

What is the difference between salsa and Pico de Gallo?

Pico de Gallo is a type of salsa, also known as salsa fresca. It is made with fresh chopped tomatoes and has a chunky consistency. Traditional salsa has a thinner liquid consistency and can be made with fresh or canned tomatoes.

How can you tell if your Pico de Gallo is still good?

Pico de Gallo will be good in the fridge for 2-3 days. After that the tomatoes will start to soften and turn into mush from the acid of the lime juice. The salsa will also start to seem “carbonated” on your tongue or have a “beer smell”, you definitely know it is bad then!

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two hands serving a bowl of Pico de Gallo

Simple Pico De Gallo

A fresh and easy recipe for Pico de Gallo with perfectly balanced flavors. Just add tortilla chips or top your tacos or burritos with this amazing tomato condiment!
If you love to watch cooking shows you can also watch Susie make this Pico De Gallo Recipe in a 30 minute Pin TV Episode!
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 0 minutes
Optional Marinating Time: 30 minutes
Total Time: 45 minutes
Servings: 2 cups
Calories: 68kcal
Author: Susie Weinrich

Ingredients

Serving

  • tortilla chips

Instructions
 

  • Slice the tomatoes in half and then give them a very light squeeze, just popping the seeds out, but not enough to bruise the tomato.
    Lightly scrape the seeds out with a small spoon. Discard the seeds and juice.
  • Dice the remaining tomato flesh into ¼ inch dice. Place in a bowl.
  • Slice the onion and then rinse under cool water for 30 seconds – 1 minute, then dice. Add to the tomatoes
    PRO TIP- rinsing the onion will help the onions not take over the flavor of the Pico.
  • Add in the chopped cilantro, fresh lime juice, diced jalapeno, minced garlic and kosher salt.
  • Give everything a good stir.

Serving

  • It is ready to eat, just grab some tortilla chips.
  • If you have time you can let it marinate at room temp for 30 minutes.
    If you have longer, let in marinate in the fridge for 1 hour up to 12 hours.
  • The longer it sits the more juice will release from the tomatoes and onions.
    You can transfer the Pico de Gallo to a serving bowl with a slotted spoon, leaving the liquid behind to discard.

Storing

  • The Pico de Gallo will be good in an airtight container in the fridge for 2-3 days.
    After that the lime juice will soften the tomatoes too much and will become mushy.

Recipe Tips and Notes:

Jalapeno: You can choose how much heat you add! Most of the spice/heat of a jalapeno is found in the seeds and ribs (white pith). 
  • No Heat – omit the jalapeno
  • Low Heat – use only the green parts of the jalapeno
  • Medium Heat – use the green and ribs (white pith) parts of the jalapeno
  • Most Heat – use more than one jalapeno and use the entire pepper, except the stem.
Tomatoes: find a ripe tomato that is bright red and has a nice firm flesh. A roma or vine ripened tomato works nicely in this recipe.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1recipe | Calories: 68kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1178mg | Potassium: 681mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2235IU | Vitamin C: 54mg | Calcium: 41mg | Iron: 1mg

Vegetable Pad Thai

by 4 Comments

Vegetable Pad Thai is amazing mix of rice noodles and ALL the veggies, coated in a tangy and nutty Thai sauce. It may seem like there is a large list of ingredients, but they come together pretty quickly, making this Pad Thai an amazing dinner for a weeknight or weekend! It’s the perfect replacement for expensive take-out.

Vegetable Pad Thai in a white bowl with limes and chop sticks

Another great Asian noodle recipe we love around here is this Instant Pot Beef Ramen recipe… it’s SUPER fast and easy!

Why This Recipe Works

  • The sauce is made with just the right combo of ingredients, leaving it a little spicy, herbaceous, nutty, and tangy.
  • There are a lot of ingredients, but once they come together this is quite an easy recipe.
  • Cooking the rice noodles separately ensures that everything cooks perfectly and nothing is over-cooked.

What is Pad Thai

Pad Thai is rice noodle dish that is commonly served as street food or in restaurants around Thailand. It can also be called Phad Thai.

It is traditionally made of rice noodles, chicken/beef/tofu, assorted vegetables, peanuts, scrambled egg, and bean sprouts all tossed in a sauce made with tamarind, fish sauce, sugar and other ingredients.

Here we are making a Veggie Pad Thai, however we have left the tofu out of this version and are letting the veggies shine!

Ingredients

Here are the ingredients you need to make Vegetable Pad Thai at home, plus some tips on a few ingredients like Tamarind Past and Fish Sauce.

Ingredients and Garnish

ingredients and garnishes for Vegetable Pad Thai

Pad Thai Sauce

Pad Thai Sauce ingredients with labels

Tamarind Paste – Also called Tamarind Concentrate, this is a dark syrupy paste made from the tamarind fruit. It is used in cuisine around the world, and specifically in African, Asian, and Indian foods.

Tamarind Paste smells very sweet, almost like dates or raisins, but has a very, very tangy flavor like intense limes or lemons.

You can find Tamarind Paste at Whole Foods in the Asian foods section. If there is not a Whole Foods nearby, call your local grocery store or order online at Amazon – Tamarind Paste.

Fish Sauce – You can find fish sauce in or near the Asian food section at your grocery store. It is made with fermented anchovies or fish and it does have a very strong flavor!

If fish is not your jam or you are making this recipe for vegetarian/vegan purposes you can sub vegetable or chicken broth for the fish sauce.

You can also pop over to this recipe for Vegan Fish Sauce!

Rice Noodles – made with rice flour and water, these are the noodle traditionally used in Pad Thai.

I like to use the Thai Kitchen brand of rice noodle.

Vegetables

In this recipe we are using broccoli, red peppers, and bean sprouts. However, feel free to use whatever combo of vegetable you like or have.

Some other veggie options could be:

  • carrot sticks
  • bok choy
  • bamboo shoots
  • sugar snap peas or snow peas
  • edamame
  • savoy cabbage

Step by Step Picture Instructions

If you love watching cooking shows you can pop over to this 30 minute Pinterest TV episode and watch Susie make this Veggie Pad Thai!

Start by combining all the Pad Thai sauce ingredients and mixing/whisking them together: vegetable broth (or chicken broth), tamarind paste, fish sauce (or broth if you are subbing), soy sauce, brown sugar, creamy peanut butter, garlic, fresh minced ginger and red pepper flakes.

Set the sauce aside.

Pro Tip – I like to do this in a large liquid measuring cup for easy pouring later in the recipe.

Pad Thai sauce in a liquid measuring cup

Bring a large pot of water to a boil and cook the rice noodles per package instructions. Rinse the noodles in cool water and toss with 1 tablespoon vegetable oil.

Pro Tip – make sure you rinse your noodles with cold water after they cook. This will stop them from turning to mush!

Meanwhile in a large non stick skillet (or wok) heat 2 tablespoon vegetable oil over high heat. Add the broccoli florets, red peppers, minced garlic clove, salt and ¼ cup water.

broccoli and red peppers pushed to one side of a non stick skillet

Sauté while stirring the veggies for about 2.5-3 minutes until the broccoli is crisp-tender and bright green.

Push all the veggies to the side of the skillet/wok. Pour in the beaten egg and scramble in the pan until it is set – about 1 minute.

broccoli and red pepper to one side and cooking egg in the other side of the pan

Go ahead and push the eggs to the side with the veggies.

Pour the remaining 2 tablespoon vegetable oil in the hot pan. Add the cooked rice noodles, bean sprouts, green onions.

Now pour the sauce over everything.

a skillet full of veggies and rice noodles
pouring Pad Thai sauce over veggies and noodles

Toss everything together and simmer/cook for about 2 minutes.

Vegetable Pad Thai in a skillet

Remove the pan from the heat and let cool for a couple minutes.

Serving

Serve your Vegetable Pad Thai warm/hot garnished with fresh cilantro, chopped peanuts and lime wedges.

You can also offer a side of Sambal or red pepper flakes for people that like a lot of spice/heat!

a bowl of Pad Thai with peanuts, limes and soy sauce to the side

Recipe Tips

  • After cooking your rice noodles make sure you rinse them under cold water to stop the cooking. You want an al dente noodle, not mush!
  • Cut your veggies roughly the same size. This will create a better mouth feel / eating experience. It will also have better visual appeal.
  • Don’t skip the garnish! The crunchy peanuts add great texture and the tang of the lime and freshness of the cilantro add the perfect brightness.
  • To add more heat serve this dish with a side of Sambal or toss more red pepper flakes into the sauce.
Susie leaning on the kitchen counter

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Did you make this recipe?

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

Rate This Recipe→
vegetable Pad Thai in a large bowl with chop sticks and limes

Vegetable Pad Thai Recipe

An amazing recipe for Homemade Vegetable Pad Thai made with rice noodles, all the veggies and a perfectly balanced nutty and tangy Thai Sauce!
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW!
You can also pop over to this 30 minute Pinterest TV episode and watch Susie make this Veggie Pad Thai!
4.20 from 5 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5 people
Calories: 513kcal
Author: Susie Weinrich

Equipment

  • large non-stick skillet or wok
  • large pot

Ingredients

  • 8 oz rice noodles - (I like Thai Kitchen brand) cooked per package instructions, then rinsed with cold water
  • 3 tablespoon vegetable oil - divided
  • 3 cups fresh broccoli florets - cut into bite sized pieces
  • 1 red pepper - sliced into ½ inch pieces
  • 3 garlic clove - minced
  • ¼ teaspoon kosher salt
  • ¼ cup water
  • 2 large eggs - lightly whisked with a pinch of salt
  • 1 cup bean sprouts
  • 5 green onions - light and dark green parts sliced into ½ inch pieces

Pad Thai Sauce

Garnish

  • ½ cup roasted peanuts - chopped
  • ¼ cup cilantro - chopped
  • fresh lime wedges

Instructions
 

Rice Noodles

  • Cook your rice noodles per package instructions.
    Rinse under cold water and then toss with 1 tablespoon vegetable oil.
    Set aside.
    8 oz rice noodles

Pad Thai Sauce

  • In a bowl or large glass measuring cup whisk together all the Pad Thai Sauce ingredients.
    Set aside.
    ½ cup vegetable broth, 1 tablespoon tamarind paste, 4 tablespoon fish sauce, 2 tablespoon soy sauce, 4 tablespoon brown sugar, 1 tablespoon (heaping) creamy peanut butter, 3 garlic cloves, 1 tablespoon fresh ginger, 1 teaspoon red pepper flakes

Vegetable Pad Thai

  • In a large non-stick skillet or wok over high heat add 2 tablespoon vegetable oil.
    Stir in the broccoli florets, red peppers, garlic, kosher salt and water.
    Sauté, while stirring, for about 2.5-3 minutes until the broccoli is crisp-tender.
    3 cups fresh broccoli florets, 1 red pepper, 3 garlic clove, ¼ teaspoon kosher salt, ¼ cup water
  • Push the veggie mixture to the side of the skillet/wok. Pour the beaten eggs into the empty side.
    Scramble in the pan until they are set up, this will only take about 1 minute.
    Push the eggs to the side with the veggies.
    2 large eggs
  • Add the cooked rice noodles, bean sprouts, green onions to the skillet.
    Pour the Pad Thai Sauce over top.
    Toss everything together.
    1 cup bean sprouts, 5 green onions
  • Sauté for an additional 2 minutes.
  • Remove the skillet/wok from the heat and let the Veggie Pad Thai cool for a few minutes. The sauce will thicken as it cools.
  • Serve garnished with cilantro, chopped peanuts and 2 lime wedges.
    For people that like additional heat/spice, offer extra red pepper flakes or Sambal.
    ¼ cup cilantro, fresh lime wedges, ½ cup roasted peanuts

Recipe Tips and Notes:

Fish Sauce  is traditional in Pad Thai. However, if fish isn’t your jam or you are making this recipe as a vegetarian or vegan you can sub 4 tablespoon vegetable or chicken broth. Or you can make your own Vegan Fish Sauce.
 
Recipe Tips: 
  • After cooking your rice noodles make sure you rinse them under cold water to stop the cooking. You want an al dente noodle, not mush!
  • Cut your veggies roughly the same size. This will create a better mouth feel / eating experience. It will also have better visual appeal.
  • Don’t skip the garnish! The crunchy peanuts add great texture and the tang of the lime and freshness of the cilantro add the perfect brightness.
  • To add more heat serve this dish with a side of Sambal or toss more red pepper flakes into the sauce.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 513kcal | Carbohydrates: 63g | Protein: 13g | Fat: 25g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1962mg | Potassium: 581mg | Fiber: 5g | Sugar: 16g | Vitamin A: 1530IU | Vitamin C: 86mg | Calcium: 100mg | Iron: 2mg

35 Leftover Ham Recipes (that don’t suck)

by 20 Comments

After a huge feast during the holiday season, it’s common to have some leftover ham or even a ham bone. The last thing you want to do is let it go to waste! These 35 tasty leftover ham recipes are the perfect way to make the most of your extra ham.

a large holiday ham on a plate with oranges and greenery

Ham is a common centerpiece on dining tables during holidays such as Easter and Christmas. Since these are huge feasts with a ton of yummy side dishes, it is very likely that you will have quite a bit of ham leftover.

Fortunately it can be repurposed for other meals the following day, or even months if you freeze the leftover ham. 

spiral cut smoked ham with glaze cooked in a baking dish

Cooking A Spiral Cut Ham

Everything you need to know to cook a Spiral Cut Smoked Ham, from cooking and glazing to cutting and serving.

Get the recipe

These are curated leftover ham recipes that don’t suck!!! You can choose any of these and know that you will have a great recipe for your leftover ham.

Here are 35 of my favorite recipes to use up your leftover ham. 

1. Leftover Ham and Cheese Waffles

a stack of savory waffles with an over easy egg on top
Savory Waffles with Ham and Cheese
A fluffy and savory waffle made with ham, cheese and green onions in the mix! A great way to have a unique waffle.
Check out this recipe

2. Leftover Ham and Egg Breakfast Casserole

Overnight Ham & Egg Breakfast Casserole Recipe
An amazing breakfast casserole that has bread cubes soaked in a flavorful egg and milk mixture. Great make-ahead breakfast that is easy to prepare!
Check out this recipe

3. Leftover Ham and Egg Cups

sausage egg cups on a breakfast buffet
Sausage Egg Cups (sub in ham)
These Egg Cups are such a great breakfast or breakfast-for-dinner. They are made with breakfast sausage, but you can sub in the same amount of cooked ham for a great way to use up leftover ham!
Check out this recipe

4. Eggs in a Hole with Ham

Egg in a Hole
We are amping up the traditional Eggs in a Hole recipe by making it with croissant toast, gruyere cheese, butter and some really delicious leftover smoked ham.
Check out this recipe

5. Smoked Ham Breakfast Hash

Smoked Ham Breakfast Hash
Smoked Ham Breakfast Hash
Smoked Ham Breakfast Hash made with holiday ham. Potato and ham hash is the perfect use for leftover Easter or Christmas ham!
Check out this recipe

6. Croque Madame Bake

Croque Madame Ham and Cheese Breakfast Bake
An easy dish, this ham and cheese breakfast bake is a sure hit. Gruyere and ham boost the flavor but refrigerated biscuits keep it easy.
Check out this recipe

7. Bake Ham and Cheese Rolls

Baked Ham and Cheese Rolls
Classic ham and cheese sandwiches meet Stromboli in these baked rolls made with pizza dough and finished with honey mustard poppy seed glaze.
Check out this recipe

8. Leftover Ham and Potato Chowder

Potato Ham Chowder in a bowl with green onions on top
Ham and Potato Chowder Recipe + Video
A thick and creamy potato chowder with ham. This is a great recipe to use up leftover ham.
Check out this recipe

9. Ham and Cheese Sliders

Ham and Cheese Sliders on Hawaiian Rolls Recipe
Ham and Cheese Sliders on Hawaiian Rolls are also known as Tailgate Sandwiches because they are the perfect game-day party fare! Also the perfect way to use up leftover holiday ham!
Check out this recipe

10. Split Pea Soup

Split Pea Soup
Split Pea Soup like mom used to make with tender split peas, leftover smoked ham bone and vegetables. Enjoy a hot bowl of this hearty, protein packed and affordable soup on a cold winter day!
Check out this recipe

11. Instant Pot Red Beans and Rice

a big bowl of red beans and rice
Instant Pot Red Beans and Rice (crock pot too!)
Make amazing red beans and rice in the Instant Pot or Crock Pot. Ham, smoked sausage, and red beans in a nice thick Cajun gravy. Serve it over white rice for a crazy good dinner!
Check out this recipe

12. Shrimp Carbonara (sub ham for the bacon)

Shrimp Carbonara on a platter with parsley garnish
Shrimp Carbonara + Video
Shrimp Carbonara is an Italian pasta dish that is made with shrimp and bacon in a creamy egg and butter sauce. In this case you will sub ham in place of the bacon!! Over-the-top delicious way to use up your leftover ham!
Check out this recipe

13. Ham Soup

Ham Soup
This Ham Soup recipe is made with beans and vegetables in a savory broth with the best combination of seasonings. It's freezer-friendly and easy to make on the stove top or in the crock pot!
Check out this recipe

14. Ham Balls

ham balls in a pan with glaze baked over top
Ham Balls Recipe
Ham Balls are a classic midwestern meatball recipe. Ground ham and ground beef are mixed together with graham crackers and topped with a tomato brown sugar sauce.
Check out this recipe

15. Ultimate Scalloped Potatoes and Ham

serving creamy scalloped potatoes and ham
Cheesy Scalloped Potatoes and Ham
This Scalloped Potatoes and Ham recipe is one of the best you will make! It has layers of tender potatoes and ham that are coated in a delicious onion cream sauce with a little cream cheese added. It is sure to become a favorite comfort food dinner!
Great for when you have leftover ham.
Check out this recipe

16. Green Beans and Potatoes with Ham

Country Green Beans, Potatoes and Ham in the Instant Pot Recipe
Country Green Beans and Potatoes with Ham in the pressure cooker. Fast and easy way to get tender green beans and potatoes with pieces of smoky ham.
Check out this recipe

17. Pressed Italian Sandwiches

Pressed Italian Sandwich
Pressed Italian Sandwich piles Italian deli meats and cheese into hollowed out ciabatta and gets pressed by a brick. A leftover ham fav!
Check out this recipe

18. Chicken Cordon Bleu

Chicken Cordon Bleu
Chicken Cordon Bleu
Chicken Cordon Bleu is loaded with Swiss cheese & leftover ham, then coated in breadcrumbs. It's baked until golden and topped with a creamy sauce!
Check out this recipe

19. Monte Cristo Sandwich

Monte Cristo Sandwich Recipe
The Monte Cristo is the best ham and cheese sandwich ever. It is a perfect combination of flavor, delicious for breakfast, brunch, or dinner.
Check out this recipe

20. Quick Ham and Bean Soup

Quick Bean and Ham Soup
Bean and Ham Soup ready in 35 minutes and absolutely LOADED with flavor. Large chunks of veg swim in a savory broth alongside beans and ham.
Check out this recipe

21. Hawaiian Toast

Toast Hawaii (Baked Ham and Pineapple Sandwich)
Toast Hawaii is a simple German nostalgia food at its best, invented in the 50's by bringing together pineapple, ham and cheese on toast.
Check out this recipe

22. Creamy Ham and Pea Salad

Ham and Pea Salad
Ham and Pea Salad is a creamy cold pea salad with chunks of cheese and ham – perfect as a salad side dish, this ham and pea salad is a crowd pleasing recipe
Check out this recipe

23. Ham Salad

The Best Ham Salad
The best ham salad recipe only requires a food processor, leftover ham, mayonnaise, celery, onion and perfectly combined seasonings!
Check out this recipe

24. Hoppin’ John

Hoppin' John
Ring in the new year with a bowl of Hoppin' John! Made with black-eyed peas and rice, this Southern recipe is thought to bring great fortune without spending one.
Check out this recipe

25. BBQ Hawaiian Pizza

BBQ Hawaiian Pizza
This bbq Hawaiian pizza is the perfect use for all that leftover ham. Tangy bbq sauce topped with melted cheese, red onions, pineapple, and ham. You'll love how easy this is to throw together!
Check out this recipe

26. Cobb Salad (sub ham for the chicken)

Cobb Salad
Classic Cobb Salad With Chicken, Bacon, Tomatoes, Hard Boiled Eggs, Avocado, Blue Cheese, Chives, And A Simple Red Wine Vinegar Dressing. Sub ham for the chicken or bacon!
Check out this recipe

27. Mac and Cheese + Ham

mac and cheese being stirred with a spoon
Skillet Mac and Cheese Recipe
Classic Macaroni & Cheese made in one skillet, in under 30 minutes. No cooking and draining pasta. Traditional macaroni & cheese flavors- cheese, pasta, milk, butter, and salt. Just add a cup or two of diced leftover ham!
Check out this recipe

28. Ham and Potato Croquettes

Ham and Cheese Potato Croquettes
Potato Croquettes are fried mashed potato balls loaded with ham and cheese. Crispy on the outside, creamy on the inside and a great way to use up leftovers!
Check out this recipe

29. Ham and Cheese Dip

Hot Ham and Cheese Dip Recipe
Use up your leftover ham to make this easy, cheesy dip!
Check out this recipe

30. Ham Tetrazzini

chicken tetrazzini in a casserole dish
Deluxe Tetrazzini
An elevated Tetrazzini that has a homemade sherry laced cream sauce filled with spaghetti, chicken, peas and mushrooms. It is creamy, cheesy and a delicious crowd-pleasing dinner! Simply sub cooked diced ham for the chicken in the recipe!
Check out this recipe

31. Dirty Rice and Beans

Dirty Rice and Beans in a skillet
Sausage Beans and Rice
Skillet Dirty Rice & Beans is a one pan dinner that is easy to make and full of Cajun flavors and spices. To use up your leftover ham, simply swap out the smoked beef for smoked ham.
Check out this recipe

32. Ham Fried Rice

Ham Fried Rice
This Ham Fried Rice recipe is a delicious, sweet and savory dish to serve for dinner or weekly lunch prep.
Check out this recipe

33. Creamy Cajun Pasta

Cajun Pasta in a large bowl garnished with parsley
Cajun Pasta Recipe
Cajun pasta is a delicious dinner. Penne pasta, peppers, and onions are coated in a creamy Cajun sauce with plenty of seasonings. To use up your ham, swap it in place of the smoked beef sausage.
Check out this recipe

34. Corn Chowder + Ham

a bowl of corn chowder with a spoon and bacon
Corn Chowder Recipe + Video
A delicious Corn Chowder made with fresh corn on the cob. It starts with a little bacon, and has tender potatoes, crisp corn and a really creamy texture. Add a cup or two of leftover ham to amp up the flavors!
Check out this recipe

35. Ham + Cheesy Rice

Close up of cheesy rice on a fork resting in the bowl.
Creamy Cheesy Rice Recipe
Cheesy Rice is a delicious dish that is perfect for any meal! It is cheesy, creamy and a little tangy, add some leftover ham to make it a complete meal.
Check out this recipe

I hope you love all these leftover ham recipes. Leave a comment below and let me know which one you chose! Or if you have your own way to use up leftover ham, share that too!