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Blueberry Margarita

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

Blueberry margarita on a tray with fresh blueberries and cointreau

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

RELATED: Blackberry Tequila Smash

Ingredients

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

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

Making it Sweeter

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

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

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

Tips on Straining Your Blueberry Margarita

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

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

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

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

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

More Blueberry Recipes

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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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blueberry margarita cocktail in a glass with a lime wheel and fresh blueberries

Blueberry Margarita

A delicious and summery margarita recipe made with fresh blueberries.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Calories: 232kcal
Author: Susie Weinrich

Equipment

Ingredients

Serving

  • Kosher salt
  • garnish – lime wedge or wheel, and fresh blueberries

Instructions
 

Prep the glass.

  • Place the kosher salt on a flat plate. Rum a lime or orange wedge around the rim of the cocktail glass. Dip in the kosher salt so that the salt sticks to the rim of the glass.
    Fill the glass with crushed ice and set aside.

Blueberry Margarita

  • In a cocktail shaker muddle the fresh blueberries until they are pulverized. Use a cocktail muddle stick or the handle end of a wooden spoon.
    ยฝ cup fresh blueberries
  • Pour in the Cointreau, tequila, lime juice, orange juice and simple syrup. fill the shaker about โ…” with ice.
    1.5 oz silver or reposado tequila, ยฝ oz Cointreau, ยฝ oz fresh lime juice, ยฝ oz fresh orange juice, ยฝ oz simple syrup
  • Shake the margarita vigorously for about 20-30 seconds.
  • Strain into your prepared cocktail glass.
    NOTES ON STRAINING: The solids of the crushed blueberries can clog the strainer of the cocktails shaker. You may need to repeatedly rattle the shaker back and forth so the liquid can strain through the solids.
    Blueberries are full of little seeds, if you do not want those in your cocktail you can double strain your cocktail by setting a small fine mesh sieve over your cocktail glass and straining the cocktail through that.

Recipe Tips and Notes:

SIMPLE SYRUP: A 1:1 ratio of water and sugar-
In a small saucepan over low heat warm ยฝ cup water and pour in ยฝ cup sugar. Dissolve the sugar and then cool off the heat for about 5 minutes.
Can be stored in the fridge in an air tight container for up to 6 months!
ย 
SWEETER BLUEBERRY MARGARITA: If you like a sweeter drink add another ยฝ oz of simple syrup and rim the margarita with sugar or a mix of 50/50 sugar and salt, instead of all salt.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1drink | Calories: 232kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 116mg | Fiber: 2g | Sugar: 24g | Vitamin A: 75IU | Vitamin C: 19mg | Calcium: 10mg | Iron: 1mg

Pineapple Jalapeno Margarita

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

a glass of pineapple jalapeno margarita garnished with pineapple and jalapeno

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

RELATED: Tropical Frozen Mango Margarita & Jalapeno Infused Tequila

More Spice & Heat

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

Less Spice & Heat

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

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

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

Pineapple Jalapeno Margarita + Video

A perfectly made spicy margarita with flavors of pineapple and jalapeno.
Watch Susie make this delicious Pineapple Jalapeno Margarita on a 30 minute Pin TV Episode.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Calories: 173kcal
Author: Susie Weinrich

Equipment

Ingredients

Garnish

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

Instructions
 

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

Recipe Tips and Notes:

Make this Jalapeno Infused Tequila for more spice!
For NO spice, pop over to this recipe for Frozen Pineapple Margarita orย  Pineapple Margaritas.
Make this Fresh Pineapple Side Dish with leftover pineapple!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1drink | Calories: 173kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 167mg | Fiber: 1g | Sugar: 14g | Vitamin A: 312IU | Vitamin C: 43mg | Calcium: 13mg | Iron: 1mg

Classic Margarita on the Rocks

by 8 Comments

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

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

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

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

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

Listen To The Recipe

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

Why This is The BEST Margarita Recipe

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

Ingredients

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

ingredients for margarita on the rocks

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

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

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

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

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

dipping a glass rim in kosher salt

Variations on the Classic

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

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

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

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

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

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

margarita on the rocks with a lime garnish

More Margarita Recipes

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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 Recipeโ†’
a salt rimmed glass with a classic margarita garnished with a lime

Classic Margarita on the Rocks + Video

A perfectly balanced and delicious recipe for Margarita on the Rocks. Silver tequila is mixed with lime juice, Cointreau, and a little agave.
5 from 11 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 margarita
Calories: 215kcal
Author: Susie Weinrich

Equipment

Ingredients

Serving

Instructions
 

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

Recipe Tips and Notes:

Margarita Tips:
  • Use a good mid range silver tequila. I find that Espolon, Cazadores or Jose Cuervo Tradicional are all great at varying price points.ย 
  • Don’t skip the agave, it adds just the right amount of sweet to balance the tart lime and salty tequila.
  • Don’t skip shaking the margarita in a cocktail shaker (or mason jar!), it truly develops the flavors and blends all the ingredients.
  • If you have a second or third margarita skip rimming the glass with salt to keep things simple. Just sprinkle a little pinch or two of kosher salt right into your Marg. So GOOD!!!
Virgin Margarita: If you want a non-alcoholic version this Margarita Mocktail is absolutely delicious!
Frozen Margarita: When you need something extra frosty, pop over to this Frozen Margarita Recipe.ย 
Skinny Margarita: Just as tasty as this original, but a little less sugar. Pop over to this Skinny Margarita Recipe.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1margarita | Calories: 215kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 43mg | Fiber: 1g | Sugar: 14g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 1mg

Old Fashioned Frosted Banana Bars

by 1 Comment

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

frosted banana bars in a 9x13 baking dish

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

[feast_advanced_jump_to]

Why This Recipe is Amazing

Watch The Recipe

Banana Bar Ingredients

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

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

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

all the ingredients to make banana bars

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

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

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

Eggs – 2 large eggs

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

Cream Cheese Frosting Ingredients

For the Cream Cheese Icing you just need 4 ingredients:

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

Vanilla – classic vanilla extract will work great here!

all the ingredients to make cream cheese icing

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

2 Ingredient Homemade Buttermilk

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

Quick Buttermilk

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

How to Quickly Ripening Bananas

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

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

Frosting Tips

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

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

Tips To Remember

  • Make sure your bananas are totally ripe and will mash down to almost liquid.
  • Don’t skip the buttermilk, you need the acid to activate the baking soda.
  • Sift the powdered sugar when you make the cream cheese icing, it will make for smoother consistency.
  • Make sure your butter and cream cheese are softened to the core so you don’t end up with lumpy frosting!
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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 Recipeโ†’
a few slices cut out of a pan of frosted banana bars

Frosted Banana Bars Recipe + Video

This is a deliciously tender and moist banana bar recipe with a perfect cream cheese frosting. They make a great dessert or sweet breakfast treat!
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 squares
Calories: 547kcal
Author: Susie Weinrich

Equipment

Ingredients

Banana Bars

Cream Cheese Frosting

Instructions
 

  • Preheat the oven to 350ยฐF and grease a 9×13 baking pan, set aside.
  • Combine the flour, baking soda, and kosher salt. Set aside.
    1 teaspoon baking soda, 2 cups all purpose flour, ยฝ teaspoon kosher salt
  • In a mixer with a paddle attachment or with a hand mixer, cream together the butter, sugar and brown sugar, about 2 minutes.
    1 cups sugar, ยฝ cup butter, ยฝ cup brown sugar
  • Add in the eggs, vanilla, buttermilk and mashed bananas. Mix until it is combined.
    2 large eggs, 1 teaspoon vanilla, 1 cup mashed ripe bananas, ยฝ cup buttermilk
  • Slowly add the flour mixture to the batter. Mix just until it is combined.
  • Pour the batter in the prepared baking pan.
  • Bake 25-30 minutes.
    Test that the middle is baked through by poking with a toothpick, if it comes out clean or with cake crumbs it is ready, if you have batter on the toothpick, loosely cover the cake with foil and bake another 5 minutes.
    (if you are using a dark metal baking pan, it will be done closer to 25 minutes)
  • Cool completely and frost with cream cheese icing.
    Frosting Tip: Start with half the frosting, doing a "crumb coat", then finish with the remaining frosting for a pretty top layer. To make swirls in your frosting use the back of a spoon.

Cream Cheese Frosting

  • In a stand mixer with a paddle attachment (or bowl with hand held mixer), combine the cream cheese, butter, vanilla and HALF the powdered sugar. Mix until it comes together.
    ยฝย  cup butter, 8ย  ounces cream cheese, 3ยฝย  cups powdered sugar, 1 teaspoon vanilla
  • Add the remaining powdered sugar and continue to mix until it is creamy and smooth.

Storing

  • Keep banana bars at room temp in an airtight container for up to 4 days.

Recipe Tips and Notes:

RECIPE TIPS:ย 
  • Make sure your bananas are totally ripe and will mash down to almost liquid.
  • Don’t skip the buttermilk, you need the acid to activate the baking soda.
  • Sift the powdered sugar when you make the cream cheese icing, it will make for smoother consistency.
  • Make sure your butter and cream cheese are softened to the core so you don’t end up with lumpy frosting!
  • To quickly soften bananas separate them from the group stem and place in a paper bag with one ripe apple or banana. OR place unpeeled bananas on a foil lined baking sheet in the oven at 300 degrees for 20-30 minutes.
QUICK BUTTERMILKย 
ยฝ cup milk mixed with ยฝ teaspoon white vinegar or lemon juice. Stir and let sit for 5 minutes. Stir again and it is ready to use.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 547kcal | Carbohydrates: 82g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 423mg | Potassium: 158mg | Fiber: 1g | Sugar: 63g | Vitamin A: 795IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

Cream Cheese Buttercream Frosting

by Leave a Comment

If you need a great Cream Cheese Buttercream Frosting, then this will be your go-to. It is my Grandma’s recipe and I use it on my Carrot Cake, Pumpkin Bars and Banana Bars. Just 4 simple ingredients – cream cheese, butter, vanilla and powdered sugar, blend together in a couple minutes and it is ready to use!

a pan of bars frosted with cream cheese icing

Using This Recipe

This is enough Cream Cheese Buttercream to generously frost a 9×13 pan of bars or cake, or 24 + cupcakes.

However if you are going to make a double or triple layer cake I recommend that you double the frosting recipe.

Easily double the frosting recipe in the recipe card below. Hover over the serving and using +/- slider to double the recipe. It will change the ingredient amounts for you!

Grandma's Carrot Cake with Cream Cheese Buttercream momsdinner.net

Perfect Pair!

Use this cream cheese buttercream recipe to frost this Carrot Cake recipe from my Grandma’s Recipe Box !! Over 70 Five Star ratings!

Get the recipe โ†’

Ingredients

Just simple ingredients here:

powdered sugar, cream cheese, butter and vanilla

Cream Cheese and Butter – you want both of these to be VERY Soft, to the middle, so they will blend very creamy and not have any lumps.

Powdered Sugar – I recommend sifting your powdered sugar before adding it to the icing. It can tend to have lumps and little clumps, which will result in lumpy frosting.

Softening Butter and Cream Cheese

To get really smooth cream cheese icing it is crucial that the butter and cream cheese are softened all the way to the middle!

Cream cheese will soften pretty quickly at room temperature, maybe about 3 hours.

However butter will take a little longer. I like to leave my butter at room temp overnight to make sure it is soft to the core.

There are a lot of “hacks” out there to soften butter, but I have not found one that actually works! If you know of one that works every time, please put it in the comments below.

How to Make Cream Cheese Buttercream

Start by measuring your powdered sugar and then sifting it through a fine mesh sieve.

In the bowl of a stand mixer with a paddle attachment add the softened cream cheese, softened butter, vanilla and half the powdered sugar.

cream cheese icing on a beater of a stand mixer

Turn the mixer on low and increase to medium-low speed as it mixes together.

Slowly add the rest of the powdered sugar.

Once it is all incorporated and smooth it is ready to use!

Serving

Use this amazing frosting on any recipe that calls for a cream cheese frosting:

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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 Recipeโ†’
cream cheese buttercream in a bowl with a paddle attachment for a stand mixer

Cream Cheese Buttercream Frosting + Video

My Grandma's 4 ingredient recipe for Cream Cheese Buttercream is a perfectly balanced and creamy frosting for bars, cakes & cookies.
Enough frosting for a 9×13 pan of bars, 24 cupcakes, or a single layer cake. Double the recipe for a larger (2 or 3 layer) cake.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 recipe
Calories: 3235kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 8 oz cream cheese - full fat – softened completely
  • ยฝ cup salted butter - softened completely
  • 1 teaspoon vanilla
  • 3 ยฝ cups powdered sugar (confectioners sugar) - sifted

Instructions
 

  • With a fine mesh sieve over a bowl measure out the powdered sugar and then sift, making sure to sift out any clumps.
  • In the bowl of a stand mixer with a paddle attachment, or you can use a hand held mixer, add the softened cream cheese, softened butter, vanilla and half of the sifted powdered sugar.
  • Start with the mixer on low so you don't get a face full of powdered sugar. Once the ingredients start to mix turn the mixer up a notch or two.
  • Slowly add the rest of the powdered sugar.
  • Once it is all mixed and nice and smooth it is ready to use!

Using

  • This will be enough cream cheese buttercream to ice a 9×13 pan of bars or cake, or 24+ cupcakes very generously.

Storing

  • You can keep leftover cream cheese buttercream frosting in the fridge in an airtight container for up to a week.
  • To use let it sit at room temp for about 20-30 minutes so it will soften a little before spreading.

Freezing

  • You can freeze your cream cheese icing for up to 3 months.
  • To use thaw in the fridge overnight and then let it sit at room temp for 20-30 minutes before spreading.

Recipe Tips and Notes:

USE ON THESE CAKES & BARS:ย 
  1. Grandma’s Carrot Cakeย 
  2. Banana Bars
  3. Pumpkin Bars
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1recipe | Calories: 3235kcal | Carbohydrates: 429g | Protein: 14g | Fat: 170g | Saturated Fat: 102g | Trans Fat: 4g | Cholesterol: 494mg | Sodium: 1547mg | Potassium: 355mg | Sugar: 419g | Vitamin A: 5882IU | Calcium: 254mg | Iron: 1mg

Perfect Pineapple Margarita

by 2 Comments

The search is over, you have found a truly Perfect Pineapple Margarita Recipe. It is a completely balanced ratio of margarita ingredients with the tropical flavor of pineapple. You only need 4 ingredients and a shaker (pssst.. the shaker is one of the secret steps to a perfect pineapple marg!!).

pineapple margarita in a fancy glass with a pineapple wedge on top

If you love a margarita you can also try this grapefruit margarita, apple cider margarita, or pomegranate margarita. So many to choose from!

RELATED: Frozen Pineapple Margarita OR Jalapeno Pineapple Margarita

Ingredients

You only need 4 ingredients to make a killer Pineapple Margarita, plus kosher salt (optional).

4 ingredients for pineapple margaritas

Cocktail Shaker

You definitely want to use a cocktail shaker to make your pineapple margarita!!!

The Cocktail Shaker (or in a pinch you can use a mason jar, carefully!!) is essential. It totally opens up the pineapple flavor and blends the ingredients perfectly.

Bonus, it creates this beautiful foam on top of your marg!

Tips for the Perfect Pineapple Margarita

  • Shake your pineapple juice before measuring it into your drink. It can tend to separate.
  • If your margarita doesn’t completely fill your glass, add more ice on top. A nice icy drink always looks yummy!
  • Garnish with pineapple or lime.
  • Only salt half the rim… too much salt will overtake the nice tropical flavors of the pineapple.
  • DO NOT SKIP THE SHAKING!!! If you don’t have a cocktail shaker, just use a mason jar with a lid (but be careful since it is glass).
  • Serve it with chips and Salsa, Guac or Pico de Gallo!
two pineapple margaritas on a table
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pineapple margarita in an etched glass, garnished with a pineapple wedge

Perfect Pineapple Margarita Recipe + Video

A truly perfect recipe for a Pineapple Margarita. All the right ratios of alcohol and juice, plus tips for the BEST margarita.
4.50 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 margarita
Calories: 165kcal
Author: Susie Weinrich

Equipment

Ingredients

Garnish

Instructions
 

  • Prep an 8-10 oz glass by running a little lime or pineapple over half the rim of the glass, then dip in kosher salt. Fill the glass half way with crushed ice.
    Pro Tip: Only salt half the rim so you can have some drinks with salt and some without. I find salting the whole rim is too much for the pineapple.
    kosher salt
  • Fill a cocktail shaker with a few cubes of ice. Add the tequila, Cointreau, lime juice and pineapple. Shake vigorously for about 20-30 seconds.
    Pro Tip: Shaking is not optional! Shaking opens up the pineapple and combines the flavors. If you do not have a shaker use a mason jar (carefully).
    1 oz silver tequila, ยพ oz Cointreau- triple sec, ยฝ oz fresh squeezed lime juice, 2 oz pineapple juice
  • Strain your pineapple margarita into your prepared glass.
  • Garnish the glass with a lime wheel or pineapple wedge.
    pineapple wedges or lime wheels

Recipe Tips and Notes:

RECIPE TIPS:ย 
  • Shake your pineapple juice before measuring it into your drink. It can tend to separate.
  • If your margarita doesn’t completely fill your glass, add more ice on top. A nice icy drink always looks yummy!
  • Garnish with pineapple or lime.
  • Add a jalapeno as a garnish for a little kiss of heat.
If it’s a party serve your margaritas up with some chips and Salsa, Guac or Pico de Gallo!
MORE PINEAPPLE COCKTAILS:ย 
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Serving: 1drink | Calories: 165kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 97mg | Fiber: 1g | Sugar: 13g | Vitamin A: 10IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

Mascarpone Pasta

by 25 Comments

This Mascarpone Pasta is SUCH an easy recipe to throw together when you need a really good dinner, fast! It is ready in 15 minutes! While the pasta cooks, the sauce comes together in about 5 minutes. Mix the pasta in the mascarpone sauce and dinner is ready..

a bowl of penne pasta coated in a mascarpone cheese sauce

For another creamy style pasta check out this Chicken Alfredo Recipe and this Instant Pot Chicken Alfredo, both delish!

This Tomato Cream Sauce is also a favorite around here!

Why This Recipe is Amazing

  • It is creamy and comforting.
  • It is versatile… use chicken broth instead of wine, add chicken, add shrimp, or swirl in a little pesto.
  • This is a FAST dinner! It basically takes the amount of time it takes to boil pasta.
  • The sauce is creamy, yet is still bright and delicious from the wine and lemon zest.

Ingredients

Here are the ingredients you need to make this easy Mascarpone Pasta.

Ingredients for Mascarpone Pasta

White Wine – I recommend using a chardonnay or pinot grigio in this recipe. However if you do not like to use wine in cooking you can sub chicken broth.

Pro Tip: Did you know you can freeze wine for cooking….

Freezing White Wine

If you want to use the wine in this dish but white wine is not something that you normally have in the house purchase a small, two-three serving carton of chardonnay or pinot grigio.

Use a little of it, making sure there is room for the wine to expand as it freezes. Place the carton in a freezer safe bag and pop in the freezer. It will be good for 6 months, at least!

(Don’t freeze a BOTTLE of wine)

When you are ready to use it just pull it out and scoop out what you need. It freezes like a slushy.

Pro Tip: If you freeze your wine, make sure you only use in cooking, it won’t be good drinking after it is frozen.

Mascarpone Cheese

Mascarpone is an Italian cheese that comes in a tub and looks very similar to American cream cheese.

It is pronounced “maa-skaar-pow-nay”

If you take a spoonful and eat it, you will find that it tastes more like butter than cheese. Which is why when you mix it with white wine and parmesan it makes a killer cream sauce!

a bowl of mascarpone pasta with a fork

Servings – 1, 2, or 4?

Pasta servings can be SUPER deceiving. If I went by the box serving suggestion this would be enough pasta for 6 people!! NO WAY!!

At my house this is probably enough for 3 people.

If you have 4 really hungry people you might want to double the recipe.

Recipe Tips

  • When you are getting everything ready, place a measuring cup in the bottom of the pasta strainer, this way you won’t forget to reserve some of the starchy water.
  • Use mascarpone cheese, not cream cheese! They are not the same thing.
  • Purchase a small, two to three serving box of white wine. Freeze the rest and use it in cooking (like in this Shrimp Risotto Recipe!)
  • Use fresh grated parmesan, it melts creamier than the pre-shredded.
  • Use the starchy pasta water to thin your mascarpone sauce.
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penne coated with a mascarpone sauce topped with parsley

Mascarpone Pasta Recipe + Video

A delicious pasta coated in a flavorful and creamy Mascarpone Sauce. This is an easy recipe that comes together in about 15 minutes!
NOTE ON SERVING SIZES: Pasta can be deceiving, what might feed 4 at one persons house may only feed 2 at your house!? This recipe feeds 4, but I recommend serving a salad and bread on the side.
If you have a really hungry bunch I recommend doubling the recipe.
4.98 from 37 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 507kcal
Author: Susie Weinrich

Ingredients

  • 12 oz penne pasta - cooked per package instructions
  • 4 oz mascarpone cheese
  • ยผ cup white wine - chardonnay or pinot grigio
  • 2 garlic cloves - minced
  • zest of 1 lemon
  • ยฝ cup shredded parmesan cheese
  • ยผ teaspoon kosher salt
  • ยผ teaspoon black pepper
  • ยฝ cup reserved starchy pasta cooking water

Instructions
 

  • Boil salted water and cook your pasta per package instructions.
    Pro Tip: place a measuring cup in your strainer/colander so you don't forget to reserve some of the pasta water.
  • Meanwhile, in a large skillet over medium heat add the white wine, garlic, and lemon zest. Let it simmer for about 2-3 minutes.
    Pro Tip: if you prefer to not use wine you can sub chicken broth.
  • Add in the mascarpone cheese and stir while it melts into the wine.
  • Remove the pan from the heat and sprinkle in the parmesan cheese, salt, and pepper. Stir so the cheese melts into the sauce.
  • Toss with freshly cooked pasta. Taste for seasoning- salt and pepper.
    Add a little reserved starchy pasta cooking water to thin the sauce as desired. It helps the sauce coat the pasta!

Recipe Tips and Notes:

RECIPE PRO TIPS:ย 
  • When you are getting everything ready, place a measuring cup in the bottom of the pasta strainer, this way you won’t forget to reserve some of the starchy water.
  • Use mascarpone cheese, not cream cheese! They are not the same thing.
  • Purchase a small, two to three serving box of white wine. Freeze the rest and use it in cooking.
  • Use fresh grated parmesan, it melts creamier than the pre-shredded.
  • Use the starchy pasta water to thin your mascarpone sauce.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 507kcal | Carbohydrates: 65g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 367mg | Potassium: 220mg | Fiber: 3g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 1mg

more recipes you will love

Homemade Buttermilk Cornbread

by 4 Comments

Homemade Buttermilk Cornbread is like traditional Southern Style Cornbread that has weight and texture, yet it is still moist and flavorful. It is such a simple recipe that just has 4 steps: mix dry, mix wet, combine, and bake! How easy is that!?

cornbread round with a pat of butter on top, and a slice angled out of the cornbread

Spread a little Honey Butter on a warm slice of this cornbread!

If you like a SWEETER CORNBREAD then pop over to this recipe for Yellow Cake Cornbread or Sweet Cornbread Muffins.

Why This Recipe is Amazing

  • SUPER easy to make!
  • This Cornbread has the perfect balance of salty/savory to sweet.
  • The cornmeal is detectable! It has the weight and texture that Southern Cornbread should have.
  • Great side dish to BBQ or Chili!

Ingredients

Buttermilk Cornbread just requires really simple ingredients. You probably already have everything you need!

ingredients for cornbread on a table with text labels

Buttermilk – it is necessary to use buttermilk in this recipe because it is considered an acid, which activates the baking soda. If you do not have buttermilk you can actually make your own!

Homemade Buttermilk

Buttermilk may not be something you keep in your fridge. If you don’t want to buy a whole carton, you can make your own. You just need milk and vinegar!

In a bowl combine 1 cup milk with 1 tablespoon white vinegar (could also use lemon juice). Give it a stir and let it sit for about 5 minutes. It is ready to use!

Step by Step Picture Instructions

Preheat the oven to 400 degrees. Prep a 9 inch round pan with some non-stick spray or oil.

In a bowl stir together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, sugar, and salt. Set aside.

Dry ingredients mixed together in a bowl with a whisk

In a separate bowl whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.

wet ingredients mixed together in a bowl with a whisk

Stir the wet ingredients into the dry ingredients just until they are combined. Do not overmix!

cornbread batter in a bowl
9 inch round pan sprayed with baking spray
cornbread batter spread in a 9 inch round

Pour the batter into the prepared 9 inch round baking dish.

Bake at 400 for 30-35 minutes.

cornbread baked in a 9 inch round pan

Serving

This Homemade Buttermilk Cornbread is great served with BBQ or Chili!

For breakfast top it with fresh cut strawberries, butter and honey or syrup.

Or just eat it for a snack slathered with honey butter.

Storing & Freezing

Buttermilk Cornbread is absolutely best fresh! However if you have leftovers just store in an airtight container at room temp for 2-3 days.

You can also freeze your cornbread. Wrap in plastic wrap or foil and place in a freezer bag. Keep frozen for 2-3 months.

To thaw place at room temp for 12-24 hours.

a round of cornbread with two slices pulled out

Recipe Tips

  • Use a good quality (and fresh) medium grind cornmeal.
  • Do not overmix your batter or you will have tough cornbread
  • Don’t skip the buttermilk, it activates the baking powder in the recipe, make your own if you have to (see the recipe card).

More Bread Recipes

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cornbread with a sliced turned to the side and covered in honey

Homemade Buttermilk Cornbread Recipe

This Homemade Buttermilk Cornbread is like traditional Southern Style Cornbread that has weight and texture, yet it is still moist and flavorful.
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 slices
Calories: 291kcal
Author: Susie Weinrich

Equipment

  • 9 inch round baking dish/pan

Ingredients

  • 1 ยฝ cups medium grind cornmeal
  • 1 cup all purpose flour
  • 3 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ยฝ teaspoon kosher salt
  • 1 ยฝ cups buttermilk
  • 2 large eggs
  • ยผ cup vegetable oil
  • non stick baking spray or additional oil

Serving

Instructions
 

  • Preheat the oven to 400ยฐ, prep a 9 inch round pan by spraying with non stick spray.
  • Stir the dry ingredients together: cornmeal, flour, baking soda, baking powder, sugar and salt.
    1 ยฝ cups medium grind cornmeal, 1 cup all purpose flour, 3 tablespoon sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 ยฝ teaspoon kosher salt
  • Whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.
    1 ยฝ cups buttermilk, 2 large eggs, ยผ cup vegetable oil
  • Stir the wet mixture into the dry mixture.
    Pro Tip: Do not overmix your batter, just stir until it is combined.
  • Pour into the prepared 9 inch round.
  • Bake at 400 degrees for 30- 35 minutes.

Storing

  • Keep at room temp in an airtight container for 2-3 days.
    You can also freeze your cornbread. Wrap in plastic wrap or foil and place in a freezer bag. Keep frozen for 2-3 months.
    To thaw place at room temp for 12-24 hours.

Recipe Tips and Notes:

BUTTERMILK: If you do not have buttermilk you can make your own by combining 1 cup milk with 1 tablespoon white vinegar (or lemon juice), give it a stir and let it sit for 5 minutes.ย 
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Serving: 1serving | Calories: 291kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 711mg | Potassium: 189mg | Fiber: 3g | Sugar: 7g | Vitamin A: 134IU | Calcium: 92mg | Iron: 2mg

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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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
  • ยฝ ounce agave syrup
  • 1 ยฝ 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.ย  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 22 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.

[feast_advanced_jump_to]

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 sautรฉ 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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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!
4.95 from 17 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 sautรฉ 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.
    ยฝ cup shallots, 3 garlic cloves, 1 ยฝ teaspoon sugar, 1 teaspoon kosher salt, 1 teaspoon dried oregano, ยฝ teaspoon black pepper, ยผ 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.
    ยฝ cup Kalamata olives, โ…“ 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:ย 
  • 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!
Jump to Comments
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
Susie leaning on the kitchen counter

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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
  • ยฝ cup starchy pasta cooking water - reserved
  • ยฝ 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 ยฝ cup of the water) and place the pasta back in the pot. Pour in the starchy cooking water, pesto, and ยฝ 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,ย  Grilled Chicken or Shrimp!ย 
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 Recipe

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

I have a group of foodie friends that I especially like to serve this Roasted Fennel to. It feels like an elevated restaurant quality side dish, but truly doesn't take any extra time to make! Sometimes I'll drizzle it with homemade pesto to take it up a notch.

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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.

Why You’ll Love This Roasted Fennel Recipe

  • Simple the recipe only requires 4 ingredients and is easy to throw together.
  • Restaurant Quality At Home With just olive oil, salt, pepper and a hot oven, the fennel turns golden and tender.
  • Pairs with Everything: Roasted fennel is a flavor chameleon-it works next to roasted chicken, grilled fish, and creamy pasta.

Oven Roasted Fennel Recipe 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.

How to Make Roasted Fennel

fennel wedges on a baking sheet lined with parchment

Step 1

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

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

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

fennel that has been roasted on a baking sheet

Step 2

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!!).

Variations

  • Parmesan & Herb Fennel: Sprinkle the roasted fennel with grated Parmesan during the last 5 minutes of roasting, then toss with chopped parsley or thyme before serving.
  • Citrus & Olive Oil Fennel: Drizzle with orange or lemon juice right after roasting and finish with a good glug of extra virgin olive oil. Great with fish!
  • Balsamic-Glazed Fennel: During the final few minutes in the oven, drizzle on a bit of good balsamic vinegar or glaze.
  • Pesto Fennel: After roasting drizzle on a little homemade pesto, a sprinkle of parmesan cheese and a dash of lemon juice.

How to Serve Roasted Fennel

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.

How to Store Roasted Fennel

Keep leftover Roasted Fennel in the fridge in a covered container for up to 5 days. It reheats in the oven or microwave perfectly.

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

Easy Oven 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 400ยฐ.
  • Cut off the root end of the fennel, just removing about a ยผ 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
    Cutting fennel in half and trimming the ends
  • 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.
    Fennel cut into wedges
  • 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, ยฝ teaspoon kosher salt, ยผ teaspoon black pepper
    fennel on a lined baking sheet
  • Roast in your 400ยฐ 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:

ย 
  • 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 Recipeย 
Balsamic Glaze
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
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