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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.

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→
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!

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→
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

💛💛💛💛💛

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!

Homemade Cajun Seasoning

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This Homemade Cajun Seasoning is the perfect blend of spices and herbs that adds a punch of flavor and a touch of heat to any dish. If you love that Southern Cuisine from Louisiana and the Bayou, then you need this Cajun blend in your spice cabinet!

a little mason jar full of Cajun Spices

You probably already have most of the spices you need to make this right in your spice cabinet!

This blend is great when used in this recipe for Instant Pot Red Beans and Rice (you can also make it in the crock pot).

What is Cajun?

Cajun Cuisine is defined by Wikipedia as “a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.“

Some of the flavors/foods you find most in Cajun Cuisine are paprika, garlic, thyme, cayenne, bay leaf, seafood, rice, and sausage.

Ingredients

You only need to look to your spice cabinet to make this seasoning blend.

ingredients for cajun seasoning on spoons in a row

Grab your smoked paprika, garlic and onion powder, kosher salt, black pepper, red pepper flakes, dried oregano and thyme, and cayenne pepper.

SMOKED Paprika

Make sure that you are using SMOKED paprika and not just plain “paprika” which can also be labeled Sweet Paprika or Hungarian Paprika.

The smoky flavor if Smoked Paprika is essential to get the right flavor in your spice blend.

Kosher Salt

Make sure that you are using kosher salt in this recipe, not iodized table salt!

They are not the same thing and the table salt will make your blend overly salty.

How to Make Cajun Seasoning

This is a pretty simple process, simply grab the spices and a small bowl.

a jar that has defined layers of spices and seasonings

Give them a good stir to combine, making sure there are no clumps remaining and that all the seasoning on the bottom is mixed in.

Alternately you could place all the spices in a mason jar, pop the lid on and give it a good shake.

Spicier

If you know that you always like food on the spicy side, then absolutely bump up the heat!

Increase the cayenne pepper to 1 ½ teaspoon AND add in a healthy pinch or two of red pepper flakes.

Sweeter

Sometimes it is appropriate to add a little brown sugar to your Cajun Seasoning.

a jar of seasonings with spices and herbs spilled around

The sweetness and molasses flavors of the brown sugar are great when used with pork or seafood, like in this Cajun Salmon.

I would only add the brown sugar on a per recipe basis, not in the entire jar.

Scoop out 1 tablespoon of Cajun Seasoning and blend it with 1 tablespoon of brown sugar.

Storing Your Seasoning Blend

Just like any store-bought seasoning, keep this Cajun Blend in an airtight container in your spice cabinet.

A small mason jar or Weck jar will work perfectly here.

a mason jar with a label on the side that says Cajun Blend March 2021

Since this blend contains dried and ground spices, it will be good for about 2 years. Make sure to write the date on the bottom of the jar or on a spice label.

If you love Cajun flavors then you are in the right spot! Here are some dishes that are infused with all the Cajun Seasonings:

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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 mason jar and spoon full of Cajun Seasoning

Homemade Cajun Seasoning Blend

A homemade blend of herbs and spices that adds amazing Cajun flavor to any dish!
5 from 1 vote
Print Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 0.75 cup
Calories: 209kcal
Author: Susie Weinrich

Equipment

  • Airtight container for storage

Ingredients

Instructions
 

  • In a small bowl measure out all the spices and give it a good stir.
  • Place in an airtight container.
    A small mason jar or Weck jar works well.
  • Write the date on the jar and keep for up to 2 years.

Recipe Tips and Notes:

Recipe Tips: 
  • Make sure that you are using kosher salt in this recipe, not iodized table salt!
  • For a touch of sweetness add brown sugar on a per recipe basis, not in the entire jar. Scoop out 1 tablespoon of Cajun Seasoning and blend it with 1 tablespoon of brown sugar. This is great with seafood or pork.
  • For more heat bump up the cayenne pepper to 1 tablespoon and add a healthy pinch or two of red pepper flakes.
 
RECIPE: Try using your new Cajun Seasoning in this recipe for Red Beans and Rice (instant pot or crock pot methods!).
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1recipe | Calories: 209kcal | Carbohydrates: 46g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 13991mg | Potassium: 1036mg | Fiber: 17g | Sugar: 4g | Vitamin A: 10840IU | Vitamin C: 8mg | Calcium: 315mg | Iron: 12mg

Instant Pot Red Beans and Rice (Crock Pot too!)

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You can make amazing Red Beans and Rice in your Instant Pot or Crock Pot. This is a great recipe to use if you have a leftover ham bone (especially after Easter or Christmas)!

Ham, smoked sausage, and red beans cook in a nice thick Cajun gravy. Serve it with cooked white rice for a crazy good dinner!

red beans and sausage topped with white rice

If you don’t have a ham bone or ham hock but think this sounds good, you can also check out this recipe for Skillet Dirty Rice & Beans or Instant Pot Cajun Chicken & Rice! They both have a similar flavor profile as this Red Beans and Rice recipe.

Why Make This Recipe

  • Don’t let that delicious ham bone go to waste!! If you are not ready to make this right now at least pop your ham bone in the freezer (for up to 3 months) so it is ready when you are!
  • You are making an amazing dinner out of something (ham bone) that you may have thrown away otherwise.
  • This is an all-in-one dinner… you have your protein, starch, and veggies all in one dish.
  • It is a versatile dish with 2 ways to prepare- Instant Pot or Crock Pot.
  • No pre-soaking the beans, toss those dry beans right on in!

Ingredients

Here are the ingredients that you need to make this Instant Pot Red Beans and Rice recipe.

I have also included some tips on a few ingredients.

beans and rice ingredients on a table with text labels

Ham Bone – This is the perfect time to use the bone from your spiral cut ham (great after Easter or Christmas). If you do not have a ham bone you can use 2 ham hocks.

Ham – If you have leftover ham or ham left on the bone definitely use that! It will be nice and smoky and flavorful.

If you do not have leftover ham you can purchase a ham steak and chop it up, or buy a package of cubed ham.

Sausage – I like to use smoked beef sausage in this recipe. However if you want you can use andouille sausage, kielbasa, or even turkey sausage.

Cajun Seasoning – If you don’t have a Cajun Seasoning that you really like, you can absolutely make your own. Check out this recipe for Homemade Cajun Blend, it is great on Salmon too!

No Salt?

This recipe does not call for salt and don’t add it thinking I forgot it in the recipe.

The ham, sausage, ham bone are all pretty salty. Also Cajun Seasoning usually contains salt.

Wait until you thicken the gravy, give it a taste and see if you want to add salt at the end.

Step by Step Pictures for Instant Pot Method

Sauté the onions, celery and garlic in the olive oil, for about 5 minutes.

onions and celery in an instant pot

Turn off sauté mode. Mix in the chili powder, Cajun seasoning, smoked paprika, cayenne pepper, beef bouillon and a couple dashes of Tabasco.

spices covering onions and celery

Add the beans to the pot, then pour in the beef broth and water.

dry red beans in the instant pot over celery and onions
pouring beef broth into the instant pot right over dry red beans

Place the ham bone in the pot and pour in the chopped ham and sausage.

ham bone in the instant pot with beef broth
ham and sausage and a ham bone in the instant pot

Cook on high for 45 minutes, do a 5 minute natural release, then finish with a quick release.

Remove the ham bone and discard.

Turn sauté mode back on. Mix together the cornstarch and cool water, then pour it into the red bean mixture.

Simmer for about 5 minutes, you will notice it starting to thicken.

Turn off the sauté mode and let it cool for about 5 minutes. Give it a taste at this point to see if you want additional salt.

Serve with white rice!

Crock Pot

Crock pot method is literally set it and forget it…

Mix all the ingredients (excpet for the cornstarch, cool water, and rice) in the crock pot.

Set it to cook on high for 5 hours.

Remove the ham bone and discard.

Mix the cornstarch and cool water, stir it into the red bean mixture. Cook for another 30 minutes.

Give it a taste and see if you want to add salt at this point.

Serve with white rice!

Serving

Pile some white rice in a bowl and then spoon the thick Cajun Gravy over the rice, making sure to get plenty of ham, sausage and beans in each bowl.

a large bowl of red beans and rice and two glasses of lemonade

Alternately you can pour the red beans and sausage in a bowl and top with white rice.

Garnish with parsley if you are feeling fancy.

How Much Rice to Make

This recipe makes quite a bit so you will want to make sure you have enough rice.

I usually make 1.5- 2 cups dry rice, which will cook up into about 4-6 cups.

Make Ahead

This is a great dinner recipe to make ahead for easy dinners during the week! It just gets better in the fridge, like chili!

Prepare and then cool. Keep in the fridge for up to 5 days. Reheat in the microwave or on the stovetop.

Recipe Tips

  • Cut as much ham from the ham bone as you can. Use in the Red Beans and Rice… it has so much flavor!
  • Lightly crush the beef bouillon before adding it to the pot, this helps it to dissolve faster.
  • Before thickening make sure the beans are cooked through. If they are not, add more time (10 minutes Instant Pot, 20 minutes Crock Pot).
  • Chop up any large pieces of ham that come off the bone during cooking and add back to the stew. (make sure there are no bone pieces mixed in).

If you are down with some Cajun or Creole food, then you are in the right place! It is one of our favorite flavor profiles.

Here are a couple more recipes to check out after you make this Instant Pot Red Beans & Rice Recipe.

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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 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!
5 from 7 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Pressure and Release Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 441kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 tablespoon olive oil - (not needed in crock pot method)
  • 1 yellow or white onion - chopped
  • 3 celery stalks (ribs) - chopped
  • 3 garlic cloves - chopped
  • 1 ham bone - (can use 1-2 ham hocks if you do not have a leftover ham bone)
  • 1 tablespoon chili powder
  • 1 teaspoon Cajun seasoning - (you can make your own with this Cajun Seasoning Blend recipe if you would like!!)
  • ½ teaspoon smoked paprika
  • dash or two cayenne pepper
  • 1 beef bouillon cube
  • 5-6 dashes Tabasco
  • 8 oz dry light red kidney beans - (about 1 heaping cup)
  • 3 cups beef broth
  • 1 cup water
  • 12 oz. smoked beef sausage - sliced ½ inch pieces
  • 2 cups chopped ham - (can use leftover ham from your ham bone!!)

Thickener

Serving

  • cooked white rice - I usually cook between 1.5-2 cups dry rice, which will cook up to 4-6 cups.

Instructions
 

Instant Pot Method

  • Turn the Instant Pot on sauté mode and add the olive oil. Once the pot reads "hot" add the celery, onions, and garlic and sauté for about 5 minutes, stirring often.
    2 tablespoon olive oil, 1 yellow or white onion, 3 celery stalks (ribs), 3 garlic cloves
  • Turn off the sauté mode and add in the chili powder, Cajun seasoning, smoked paprika, cayenne pepper, beef bouillon and a couple dashes of Tabasco.
    Pro Tip: Crush the bouillon a little before adding to the pot, it will dissolve faster/better.
    1 tablespoon chili powder, 1 teaspoon Cajun seasoning, ½ teaspoon smoked paprika, dash or two cayenne pepper, 1 beef bouillon cube, 5-6 dashes Tabasco
  • Add the dry red beans.
    8 oz dry light red kidney beans
  • Pour the beef broth and water over the mixture. Give it all a good stir making sure all the beans are submerged.
    3 cups beef broth, 1 cup water
  • Nestle the ham bone (or ham hocks) in the pot.
    1 ham bone
  • Add the ham and sausage to the pot.
    12 oz. smoked beef sausage, 2 cups chopped ham
  • Pop the lid on and turn the pressure valve to "seal". Set to cook on high pressure for 45 minutes.
  • Do a 5 minute natural release and then finish with a quick release.
    Check and make sure your beans are cooked through, if not close the pot back up and pressure cook for another 5-10 minutes.
  • Immediately remove the ham bone and discard.
  • Turn the sauté mode on. Mix the cornstarch and cool water.
    Pour the cornstarch slurry in and stir the mixture, simmer for about 4-5 minutes. Turn off sauté mode.
    3 tablespoon (generous tablespoons) cornstarch, 2 ½ tablespoon cool water
  • Let the Red Beans and Sausage set about 5 minutes to thicken and cool.
    Give it a taste and see if you want any salt added.
  • Serve the red beans poured over white rice.
    OR
    Serve the red beans with white rice heaped on top.

Crock Pot Method

  • Put all the ingredients in the crock pot.
  • Cook on high for 5 hours, until the beans are cooked though.
  • Once the beans are cooked, remove the hambone and discard.
    (if the beans are not cooked, add another 20 minutes)
  • Mix the cornstarch and cool water together and stir into the pot.
  • Cook for an additional 30 minutes to thicken.
    Give it a taste and see if you want any salt added.
  • Serve poured over white rice.

Recipe Tips and Notes:

Make Ahead: This is a great dish to make ahead for easy dinner and meal prep. Simply prepare completely and then cool. Keep in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. 
Recipe Tips:
  • Cut as much ham from the ham bone as you can. Use in the Red Beans and Rice… it has so much flavor!
  • Lightly crush the beef bouillon before adding it to the pot, it helps it to dissolve faster.
  • Before thickening make sure the beans are cooked through. If they are not, add more time (10 minutes Instant Pot, 20 minutes Crock Pot).
  • Chop up any large pieces of ham that come off the bone during cooking and add back to the stew. (make sure there are no bone pieces mixed in).
  • There is no salt added in this recipe because the ham, sausage, ham bone and Cajun seasoning are all pretty salty. Wait until the end to see if you want any salt added.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 441kcal | Carbohydrates: 31g | Protein: 28g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1643mg | Potassium: 824mg | Fiber: 7g | Sugar: 3g | Vitamin A: 674IU | Vitamin C: 4mg | Calcium: 61mg | Iron: 4mg

Warm Lemon Pudding Cakes

by Leave a Comment

Lemon Pudding Cakes are a delicious combo of light lemon cake and warm pudding. The batter is poured into individual ramekins and baked. The cake bakes to the top and the lemony pudding forms underneath.

a ramekin with lemon cake topped with powdered sugar and raspberries

It is very similar to this Chocolate Pudding Cake (if you are looking for something chocolatey)!

Why Make This Recipe

  • If you like lemon desserts, this is going to be a new favorite for sure!
  • The lemon flavor is nice and bright, perfect for a Spring Dinner or Easter Dinner Dessert.
  • The citrus is also a great flavor to have after a heavier meal, like a summer BBQ.
  • Made with easy ingredients like eggs, flour, sugar, lemon and milk.
  • They are simple to make, yet look and taste like restaurant quality!

Ingredients

Here are the ingredients you need to make Lemon Pudding Cake, you probably already have a lot of them in your baking cabinet and fridge.

Plus I’m including some helpful tips on a few ingredients.

lemon pudding cake ingredients on a table, with labels

Large Eggs – You will need to separate the eggs, meaning you remove the yolk from the whites. If you have not done that before you can watch a great tutorial on how to separate eggs here.

Egg Whites – After you separate the eggs you will be beating the whites to stiff peaks. This will take a little time, around 5 minutes.

Stiff Peaks – Also called firm peaks. The peak of the fluffy egg whites stands straight up and does not fall when the beaters are pulled out.

Lemon – Pro Tip, you will want to zest the lemon with a zester or rasp before you squeeze the juice.

Berries – I happen to have raspberries on this day. But strawberries, blackberries, blueberries or a combo of all would be amazing!

Step by Step Picture Instructions

Start by preheating the oven to 350 degrees. You will also want to put a few cups (2-3 cups) of water on to boil.

Also grab 5 ramekins, about 1 cup in size. Spray them with baking spray and place them in a large baking dish. Set aside.

ramekin cups being sprayed with non stick spray

With an electric mixer, whisk the eggs with the table salt until they form stiff peaks. Set aside.

In another medium bowl, by hand whisk together the sugar and flour. Add in the egg yolks and melted butter. This mixture will be super crumbly, but that is ok.

lemon colored crumbly batter in a bowl

Now whisk in the milk, lemon juice and lemon zest, just until combined.

lemon pudding cake batter

Finally whisk in 1 cup of the firm egg whites.

Then, by hand, gently fold in the remaining egg whites until they are combined into the batter.

folding egg whites batter

After Schitt’s Creek folding debacle I think I am obligated to say what “folding in” in is. LOL!

Folding In – Combining two ingredients in a delicate manner by using a spoon to lift the two mixtures together, turning them over so they combine.

Divide the batter equally among the 5 ramekins.

Very carefully pour the boiling water into the baking dish so that it goes just about ½ way up the outside of each ramekin.

Bake for 30 minutes.

Carefully remove the ramekins from the baking dish and place on a cooling rack to lightly cool, about 15 minutes.

lemon pudding cakes cooling in a wire rack

Serve your Lemon Pudding Cakes warm sprinkled with powdered sugar and topped with berries.

a bite taken out of the lemon pudding cake, showing the pudding under the cake
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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 white cup with lemon pudding cake topped with powdered sugar and raspberries

Warm Lemon Pudding Cakes

A delicious individual dessert with lemon cake on top and a warm lemon pudding on the bottom, all baked together in one cup. Serve topped with powdered sugar and berries.
5 from 1 vote
Print Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling: 15 minutes
Total Time: 1 hour
Servings: 5 individual pudding cakes
Calories: 319kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 2 large eggs - – whites and yolks separated
  • ¼ teaspoon table salt
  • 1 cup sugar
  • 4 tablespoon all purpose flour
  • ¼ cup butter - melted and slightly cooled
  • 1 cup milk
  • 1 lemon - 1 tablespoon zest and 3 tablespoon lemon juice
  • 3 cups boiling water

Garnish

  • berries - raspberries, blueberries, blackberries or strawberries
  • powdered sugar

Instructions
 

  • Start by preheating the oven to 350°.
    Spray the ramekins with baking spray and place in the large baking pan.
    Melt the butter and set aside to cool a little.
    Put the 3 cups of water on to boil.
  • With an electric mixer beat/whisk the egg whites and table salt until they form stiff peaks. This may take up to 5 minutes. Set aside.
    Stiff Peaks – Also called firm peaks. The peak of the fluffy egg whites stands straight up and does not fall when the beaters are pulled out.
  • In a medium sized mixing bowl, by hand whisk together the sugar and flour.
    Whisk in the egg yolks and melted butter. It will be crumbly at this point, but that is ok.
    Now whisk in the 1 cup milk, 1 tablespoon lemon zest, and 3 tablespoon lemon juice.
  • Finally whisk in 1 cup of the whisked egg whites.
  • Now, gently fold in the remaining egg whites until they are incorporated in the batter.
  • Pour the batter equally among the prepared ramekins.
  • Very carefully pour the boiling water into the baking dish so that it goes about half way up the outside of the ramekins.
  • Bake for 30 minutes until the cake is set.
  • Carefully remove the ramekins from the baking dish and set on a cooling rack for about 15 minutes.
  • Serve your Lemon Pudding Cakes warm dusted with powdered sugar and topped with fresh berries.

Recipe Tips and Notes:

BERRIES – Use whatever berries you like or are in season. Blueberries, raspberries, strawberries or blackberries are great!
 
STORING – Store uneaten lemon Pudding Cakes covered in the fridge for 2-3 days. 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 319kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 244mg | Potassium: 128mg | Fiber: 1g | Sugar: 43g | Vitamin A: 462IU | Vitamin C: 11mg | Calcium: 75mg | Iron: 1mg

Easter Dinner Menu For 10

by 16 Comments

If you are planning Easter Dinner this year, then this is the perfect menu (with recipes) you have been looking for! It is not a round-up of options… this is a planned menu- appetizer, main dish, side dishes, and desserts, all with make ahead options for easy prep!

a table with white and green flowers down the middle

We have only include recipes that are tried-and-true. You can trust that your menu will be planned to perfection. It is a traditional Easter menu and has all the flavors you expect: ham, cheesy potatoes, and deviled eggs.

[feast_advanced_jump_to]

Bone In Spiral Cut Smoked Ham

The star of Easter Dinner is traditionally ham! We love to buy the Kirkland Applewood Smoked Spiral Cut Ham. I have a whole post on how to cook your spiral cut ham. Everything you need to know from cooking and glazing to cutting and serving.

Spiral Cut Ham cooked with a glaze and in a baking pan

You want to plan on about ½ lb. of bone-in spiral cut smoked ham for 10 people. This will be a 7-8lb. bone-in ham.

One of our favorite glaze for ham is this Orange Marmalade Glaze. It is a very simple mixture of marmalade, orange juice, agave syrup, garlic, Dijon mustard, clove and all spice. It is the glaze used in the picture above.

We also love this recipe for Chutney Ham Glaze. It is a blend of chutney, brown sugar, orange, garlic, and Dijon. It coats the ham in a sweet, tangy sauce that balances the salt of the ham.

If you like to sip on a little Bourbon you can glaze your ham in that flavor with a little maple syrup added, pop over to this recipe for Bourbon Maple Ham Glaze.

The most classic flavor profile for ham is this Brown Sugar and Mustard Ham Glaze.

Make Ahead

Make the glaze a day or two ahead, but plan to cook the ham the day of Easter.

Cheesy Potato Casserole

These Cheesy Potatoes are a perfect decadent side dish. It is full of butter, cheese, sour cream, and shredded potatoes. You top all that off with crushed potato chips. YUM!

cheesy potatoes being served out of a casserole dish

This potato casserole compliments the salty ham perfectly, and balances the freshness of the Broccoli Bacon Salad and Oven Roasted Asparagus.

Make Ahead

You can assemble these Cheesy Potatoes up to 2 days ahead of time (leave the potato chips off the top until it is time to bake). Cover with foil and pop in the fridge.

Broccoli Bacon Salad

Broccoli Bacon Salad is a mix of fresh/raw broccoli, crunchy sunflower seeds, salty bacon, onions, and sweet raisins, all tossed in a sweet-tangy dressing.

It is the perfect crunch and freshness for this rich meal.

Broccoli Bacon Salad in a bowl

To serve 10, you may want to double this recipe. You will probably have leftovers, but it’s really great the next day with a little ham!

Make Ahead

To prep your Broccoli Bacon Salad ahead of time you can combine the broccoli, onions, raisins, and sunflower seeds and refrigerate for a day or two.

Mom’s Tip

Rinse your red onions after slicing, this will help the onions not take over the flavor of the salad.

Cook and keep the bacon separate. Also make the dressing and keep in a separate container. Toss everything together right before it is time to eat.

Oven Roasted Asparagus

Asparagus just screams SPRING and is the perfect veggie to add to your Easter table. It is abundant and inexpensive in the grocery stores right around Easter time.

oven roasted asparagus

My recipe for Oven Roasted Asparagus leaves the spears a perfect crisp-tender. Sprinkle it with a little Parmesan cheese and salt or zest some lemon over the top for a bright and delicious side dish.

To serve 10, I would recommend you make two bunches of fresh asparagus.

Make Ahead

Wash and trim your asparagus up to 3 days ahead. Pop on a small baking sheet, cover with foil and refrigerate until it is time to eat.

This dish only takes 12 minutes to bake, so you can roast it while the ham rests.

Raspberry Jell-O Fluff

Here is a throwback for you! Remember when Jell-O Salads were on all holiday dinner tables. I loved it and I’m ready to bring it back, y’all.

Raspberry Jell-O Fluff is the perfect touch of sweetness in the midst of a very savory and salty dinner.

Raspberry Jello Fluff in a glass dessert cup, fresh raspberries on top momsdinner.net

Make Ahead

You actually want to make this dish ahead because it needs time to set up in the fridge. Plan to prep this 1-3 days ahead and keep covered in the fridge until it is time to eat.

Deviled Eggs

Please don’t forget the Deviled Eggs! This is one dish your guests will look forward to.

You probably already have 1000 boiled and dyed Easter eggs from your kids Easter crafts (use the 5-5-5 Instant Pot Hard Boiled Egg recipe for the very best hard boiled eggs). Crack those up and you are left with lightly colored eggs that the kids will love to see on the table.

beautifully filled deviled eggs

This recipe for Deviled Eggs is a classic one.. no bacon, wasabi, or relish here. Just a creamy, tart, and salty deviled egg with a touch of paprika sprinkled on top for garnish.

Don’t miss the piping tips in my Deviled Egg post (video included!).

Leftover Eggs

If you have A LOT of extra hard boiled eggs, make this egg salad recipe for dinner next week!

Make Ahead

These Deviled Eggs will be perfectly fine covered in the fridge for 1-2 days.

Rolls & Butter

Don’t forget the rolls and butter for the table! These homemade dinner rolls are over the top delicious- or just take help from the grocery store bakery!

a hand pulling a dinner roll out of the baking dish

Don’t forget to soften your butter. Pull it out of the fridge and keep at room temperature at least one day in advance. Everyone hates hard butter for their rolls!

Grandma’s Carrot Cake with Cream Cheese Buttercream

Isn’t Carrot Cake the most classic Easter dish!?! This is the perfect ending to a perfect Easter Dinner.

Grandma’s Carrot Cake with Cream Cheese Buttercream is a tried and true recipe handed down from my Grandma’s recipe box.

Slice of carrot cake with cream cheese frosting removed from the baking dish.

The cake is kept moist and tender with crushed pineapple and grated carrot.

The Buttercream is a perfect balance of cream cheese, powdered sugar, and butter. Your guests will be licking their plates!

Make Ahead

This cake can be made and frosted 2-3 days ahead and kept covered at room temp. Just make sure you don’t eat it before Easter dinner!

Mom’s Tip

Make sure you let your cake cool completely before frosting or it will melt on top of the cake!

Easter Leftovers

One of the bonuses of hosting just about any Holiday are the leftovers, especially the leftover ham recipes! Here are some great recipes to make with your Easter Leftovers:

Save Your Ham Bone!!

Save that spiral cut ham bone and you can make this amazing Red Beans and Rice in your Instant Pot or Crock Pot!

a big bowl of red beans and rice

Easter House Guests

If you are also feeding and entertaining a house full of guests the week of Easter, then check out this post for Easy Meals for House Guests.

It will make quick work of planning all your meals!

Large table set with plates, napkins, food and flowers

Easy Meals for Feeding House Guests

This post contains over 20 meals, with recipes, to help plan and cook for when you are hosting house guests for the Holidays.

Get the recipes
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Easter Dinner Table with white flowers and candles

Easter Dinner Menu for 10 People- with recipes + Video

A perfect Easter Dinner Menu with recipes and make ahead tips. Everything from Ham to Deviled Eggs and Cheesy Potatoes to Carrot Cake.
5 from 3 votes
Print Pin Rate
Prep Time: 2 days
Cook Time: 1 day
Servings: 10 people
Author: Susie Weinrich

Ingredients

Recipe Tips and Notes:

MAKE AHEAD TIPS:
  • Deviled Eggs can be made 1-2 days ahead and refrigerated.
  • Ham glaze can be made 2-3 days ahead and kept refrigerated.
  • Cheesy Potatoes can be assembled without the chips 2-3 days ahead and kept in the fridge.
  • Broccoli Bacon Salad components can be prepped 2 days ahead and kept separate until it is time to eat.
  • Asparagus can be prepped 1-2 days ahead and refrigerated. 
  • Jell-O salad should be prepped 1-2 days ahead so it can set up in the fridge.
  • Carrot Cake can be made and stored, covered, at room temp for 2-3 days.
Did you make this recipe?Connect with me and let me know by commenting below!
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Originally Posted March 23, 2018 – Copy & Photos Updated March 25, 2021

Savory Chicken & Mushroom Crepes

by 9 Comments

This Chicken & Mushroom Crepe recipe is excellent for brunch or dinner, and can even be made ahead for easy prep. The filling has a flavor combo of chicken, mushrooms, garlic and white wine all wrapped in a flour crepe. Then it is topped with a delicious cream sauce.

a plate with two chicken crepes topped with béchamel sauce and salad and berries

Ingredients

There are two sets of ingredients for this recipe- the chicken filling and the cream sauce.

Chicken Filling

ingredients for chicken crepe filling

Chicken– I like to use rotisserie chicken in this recipe to keep things easy. (Hello Costco Chicken!)

But you could also use roasted chicken breasts, poached chicken, Instant Pot Chicken, or Instant Pot Rotisserie Chicken.

Cream Sauce

Ingredients for a béchamel sauce

Crepes

You can absolutely make your own crepes for this recipe. I usually follow the Martha Stewart recipe for Simple Crepes and make 6 inch crepes.

I like to use an electric crepe maker when making batches of crepes. It makes quick work of this delicate task.

Simply dip the crepe maker in the batter, flip it over, cook for about 15 seconds and then flip it over and let it fall onto a plate!

However, you can also buy store bought pre-made crepes to keep things really simple.

Step by Step Picture Instructions

Start by preheating your oven to 300 degrees and spraying a 9×13 pan with non-stick cooking spray.

If you are making your own crepes, go ahead and do that now.

In a large skillet over medium heat add the butter and sauté the onions, garlic and mushrooms, about 5 minutes.

  • mushrooms, garlic, and onions in a pan
  • onions, garlic and mushrooms coated in flour and butter

Sprinkle in the flour and cook, while stirring, for about 1 minute.

Whisk in the chicken broth, cream, wine, salt, pepper and nutmeg, and simmer over low heat for about 3 minutes, until it is thickened.

  • cream sauce in a skillet
  • chicken, mushrooms, and chives coated in a cream sauce

Remove from the heat and stir in the cooked chicken and chives. Let cool about 5 minutes before rolling the crepes.

Lay out 1 crepe, place 2 heaping tablespoons of chicken filling down the center. Roll the crepe around the filling.

steps for rolling crepes

Place the filled crepe, seam side down, in the prepared baking dish.

Continue filling and rolling crepes until all the filling is used (about 10 crepes).

Cover the pan with foil and bake for 20 minutes.

Meanwhile make the Cream Sauce.

Place the now empty skillet over medium-low heat, melt the butter. Sprinkle in the flour and cook, while stirring, for 1 minute.

  • flour and butter melted in a skillet
  • seasoning added to flour and butter in a skillet
  • béchamel sauce in a skillet

Whisk in the chicken broth and half and half. Simmer for a couple minutes until it thickens. Season with salt, pepper and pinch of nutmeg.

To serve place one or two crepes on a plate, drizzle with the béchamel sauce and garnish with sliced almonds and/or chopped chives.

Serving

These Chicken Crepes are delicate enough to be served at brunch, but can also be filling enough to serve at dinner. Here are some menu ideas for both:

Brunch – Chicken Crepes, Scrambled Eggs, Coffee Cake Muffins, Fresh Fruit and a Spinach Salad.

Dinner – Chicken Crepes, Wild Rice Pilaf, Oven Roasted Asparagus, and a Spinach Salad.

two chicken crepes with a bite taken out of one

Tips to Make Ahead

If you are entertaining or want to do some meal prep, you can make these ahead and store in the fridge until you are ready to eat.

Simply make the chicken filling and cool completely. Fill the crepes and place in the baking dish.

Pop in the fridge for up to 3 days.

When it is time to eat place the crepes in the oven and make the cream sauce.

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two chicken crepes topped with cream sauce

Savory Chicken and Mushroom Crepes

A savory crepe recipe full of creamy chicken and mushrooms, then topped with a cream sauce. These crepes are great for brunch or lunch.
4.93 from 13 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 10 crepes
Calories: 266kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 10 Crepes - store-bought or homemade (recipe linked below)

CREPE FILLING

  • 1 cup yellow or white onion - diced
  • 1 ½ cups white mushrooms - chopped
  • 2 garlic cloves - minced
  • 4 tablespoon butter
  • 3 tablespoon flour
  • ¾ cup half & half
  • ⅓ cup chicken broth
  • 2 tablespoon white wine - (chardonnay or pinot grigio works well)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon pepper
  • pinch of nutmeg
  • 2 ½ cups cooked chicken - diced (rotisserie chicken or poached chicken works well here)
  • ⅓ cup chives - chopped
  • Optional- sliced almonds and/or chives for garnish

WHITE CREAM SAUCE

Instructions
 

  • Start by preheating the oven to 300°. Prepare a 9×13 pan by spraying with cooking spray.
  • If you are making your own crepes, go ahead and do that now. Recipe linked in notes.

Chicken Crepe Filling

  • Add butter to a large skillet over medium heat, sauté onions, garlic and mushrooms until the onions become translucent, about 5-7 minutes.
  • Add flour and cook, stirring constantly, for 1 minute.
  • Whisk in the half and half, chicken broth, white wine, salt, pepper, and nutmeg. Simmer over medium low heat until it thickens, about 3 minutes.
  • Remove from the heat and stir in the chicken and chives. Let cool for 10 minutes before rolling into the crepes.
  • Place 2 heaping tablespoons of the chicken mixture down the center of one crepe. Roll the crepe around the filling.
    Carefully place in the prepared 9×13 pan, putting the seam on the crepe on the bottom. You should have enough filling to fill about 10 crepes.
  • Cover the pan with foil and bake for 20 minutes.

White Cream Sauce

  • While the crepes bake make the cream sauce.
  • In a large skillet over medium low heat melt the butter. Add the flour and cook, stirring constantly, for 1 minute.
    Whisk in the chicken broth and half & half. Simmer over medium low heat until it thickens. Add salt and pepper to taste.

Serving

  • To serve place one or two crepes on each plate and then drizzle with cream sauce and garnish with chives and/or sliced almonds.

Recipe Tips and Notes:

CREPE RECIPE: 
This recipe for Simple Crepes from Martha Stewart is a great crepe recipe.
TO MAKE AHEAD:
Prepare the chicken filling and let it cool. Assemble the crepes and place in the prepared 9×13 pan. Cover with foil and keep in the fridge for up to 3 days. 
When ready to serve bake in the oven and prepare the cream sauce.
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Serving: 1crepe | Calories: 266kcal | Carbohydrates: 17g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 600mg | Potassium: 246mg | Fiber: 1g | Sugar: 5g | Vitamin A: 469IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg

Eggs in a Mug

by 2 Comments

Did you know you can make delicious scrambled eggs in a mug, right in your microwave. It takes about 2 minutes from start to finish and taste just as good as the stove top version! You only need five things – eggs, cooking spray, salt/pepper, a mug and a microwave.

scrambled eggs in a white mug with strawberries and blueberries to the side

Another SUPER EASY way to enjoy eggs is by hard boiling them in the Instant Pot with this 5-5-5 Instant Pot Hard Boiled Egg recipe.

Why Make Eggs in a Mug

There are a few reasons you might want to make scrambled eggs in a mug instead of on the stove top:

  • Eggs in a mug only dirties one dish (the mug)! The traditional way dirties a bowl for scrambling, a skillet for cooking and a plate for eating.
  • You are in a hurry and don’t have time to heat the stove and stand over your eggs.
  • Start your day with a healthy, protein filled breakfast that is easy to make.
  • Breakfast. For. Dinner.

The only time I don’t recommend making eggs in a mug is if you are feeding a crowd (4+ people). It will be faster to make a pan of scrambled eggs…. and if you haven’t had soft scrambled eggs I highly recommend making them!

Ingredients

You only need three ingredients for Scrambled Eggs in a Mug – 2 eggs, salt/pepper, and cooking spray. AND you only need 3 supplies – a mug, a microwave, and a fork.

ingredients and supplies to make scrambled eggs in a mug and microwave

Step by Step Picture Instructions

Start by spraying your mug generously with nonstick cooking spray.

Pro Tip- Make sure you spray the sides too, it will make clean up easier!

spraying a mug with non stick spray

Crack 2 eggs in the mug.

cracking an egg in a mug

Season with salt and pepper.

sprinkling salt and pepper over eggs

With a fork, whisking the eggs until they are fully scrambled. Make sure you break the yolk into the egg mixture.

whisking eggs in a mug with a fork

Pop in the microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir.

Pro Tip: If there is just a little liquid left in the eggs at the end of cooking, let them sit for about 30 seconds and residual heat will cook them up perfectly!

Time to eat!

scrambled eggs in a mug with cracked egg shells and salt and pepper to the side

Doubling

You can absolutely double the recipe and use 3-4 eggs.

Make sure that you have a large mug or bowl and the eggs do not fill it over half way.

Microwave for 30 seconds, stir, microwave another 30 seconds, stir, and then you will probably need to add another 15-20 seconds to cook through.

Does it Have to Be a Mug

If you don’t happen to have any mugs around the house you can also use a bowl! Just make sure that it is microwave safe.

scrambled eggs in a mug topped with green onions

Variations

Doctor up your eggs and make them just how you like them:

  • Top with a little cheese for the last 30 seconds.
  • Add a few dashes of hot sauce (Tabasco) with the salt and pepper.
  • Finish with a few chopped green onions.
  • Stir in diced ham or cooked bacon at the beginning.
  • Use your mug egg in a breakfast sandwich: English muffin or bagel, tomato, avocado, bacon and cheese.
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scrambled eggs in a mug topped with green onions

Eggs in a Mug

Perfectly cooked scrambled eggs that are made in a mug right in your microwave. Only 2 minutes from start to finish and one dirty dish!
5 from 2 votes
Print Pin Rate
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 1 serving
Calories: 126kcal
Author: Susie Weinrich

Equipment

  • Mug
  • Microwave

Ingredients

  • 2 large eggs
  • non stick cooking spray
  • kosher salt and pepper

Instructions
 

  • Spray a large mug with cooking spray (could also use a bowl).
  • Crack 2 eggs into the mug and whisk them with a fork. Season with a little salt and pepper.
  • Microwave for 30 seconds. Give the eggs a light stir. Microwave for another 30 seconds. Stir.
  • Pro Tip: if there is a little liquid left in your egg/mug let it sit for about 30 seconds and the residual heat will cook it up perfectly, without overcooking!
  • Time to eat!

Recipe Tips and Notes:

Doubling (3-4 eggs): Make sure that you have a large mug or bowl and the eggs do not fill it past half way. Microwave for 30 seconds, stir, microwave another 30 seconds, stir, and then you will probably need to add another 20 minutes to cook through.
Variations: 
  • Top with a little cheese for the last 30 seconds.
  • Add a few dashes of hot sauce (Tabasco) when you add the salt and pepper.
  • Finish with a few chopped green onions.
  • Stir in diced ham or cooked bacon at the beginning.
  • Add your microwave scrambled egg to a breakfast sandwich.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg

Blueberry Breakfast Cake

by Leave a Comment

Blueberry Breakfast Cake will absolutely brighten up your morning! Tender lemon flavored cake is dotted with juicy blueberries and topped with almond slices and sugar. Serve it with a hot cup of coffee or with a side of scrambled eggs or Overnight Ham & Egg Breakfast Casserole.

an 8x8 pan with lemon blueberry breakfast cake

During the holidays this Cranberry Almond Cake is similar and great for the winter months!

Ingredients

Here are the ingredients that you need to make your Blueberry Breakfast Cake Recipe, plus some tips on your eggs, blueberries and lemons.

ingredients on a table with text labels

Blueberries – You can use fresh or frozen blueberries in this recipe. If you use frozen they may sink a little more in the cake during baking.

You can absolutely toss your frozen blueberries in a little flour to combat the sinking. But I found that step isn’t completely necessary.

Lemon – You should only need 1 lemon for this recipe. Make sure you zest it first and then squeeze it for the juice.

Room Temp. Eggs – To make room temp eggs quickly, simply place the whole eggs in a cup of warm water for about 3-5 minutes.

Step by Step Picture Instructions

Start by preheating your oven to 350 degrees. Spray an 8×8 glass baking dish with cooking/baking spray.

In a stand mixer with a paddle attachment (or hand held mixer), cream together the softened butter and sugar.

Add in the vanilla extract, lemon juice, and lemon zest, mix for another minute.

lemon cake batter in a stand mixer bowl

Add one egg at a time. Continue mixing for about 2 minutes, don’t skimp of the time here.

Pro Tip: Beating the eggs/butter/sugar for 2 minutes allows the batter to increase in size and helps with the leavening of the cake and will make it nice and tender!

Meanwhile in a small bowl whisk together the flour, baking powder and salt.

Add half of the flour mixture to the batter and mix in. Add the other half and continue mixing just until combined. (The batter will be thick. That is ok!)

  • a bowl of flour with a whisk
  • batter in a mixing bowl

Pour the batter into your prepared 8×8 baking pan. Spread it evenly across the pan.

Cake batter in an 8x8 glass pan

Sprinkle the top with the blueberries, then the almonds, then finish with the 1 ½ tablespoon sugar.

cake batter topped with blueberries, almonds and sugar

Bake for 35-40 minutes until it is lightly golden around the edges and baked through in the center.

Note: if you have to use a dark metal pan you will want to check your cake at about 30 minutes.

blueberry breakfast cake in a glass baking pan

Let the cake cool for 30 minutes to 1 hour.

Cut into 9 squares (3×3) and serve!

Recipe Tips

  • Quickly bring your eggs to room temp by placing them in a cup of warm water for 3-5 minutes.
  • Zest your lemon before squeezing the juice.
  • Use fresh or frozen blueberries. You can optionally toss the frozen blueberries in a little flour to help them not sink in the cake (but not necessary).
  • If you forgot to soften your butter, check out this post on softening butter!
a lemon blueberry coffee cake on a table with milk and blueberries
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blueberry breakfast cake with a slice taken out.

Blueberry Breakfast Cake

A tender and flavorful lemon cake is dotted with juicy blueberries and topped with almonds and sugar. Perfect for breakfast with a hot cup of coffee.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 9 pieces
Calories: 271kcal
Author: Susie Weinrich

Equipment

Ingredients

  • ½ cup butter - softened
  • 1 cup sugar - plus 1 ½ tablespoon for the top
  • 1 teaspoon vanilla
  • 1 ½ teaspoon lemon juice
  • 1 ½ teaspoon lemon zest - it is easiest to zest the lemon before squeezing it!
  • 2 large eggs - at room temp
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup frozen or fresh blueberries
  • 2 tablespoon sliced almonds
  • cooking/baking spray

Instructions
 

  • Preheat the oven to 350°. Prep an 8×8 glass baking dish with cooking/baking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment (or a hand held mixer) cream together the softened butter and sugar.
  • Pour in the vanilla extract, lemon juice, and lemon zest. Mix for another 30 seconds.
  • Pour in the room temp eggs, one at a time, then continue to mix on medium speed for 2 minutes.
    Don't skimp on the time here… it will help the cake leaven in the oven and become nice and tender.
  • Meanwhile, in a small bowl whisk together the flour, baking powder and salt.
  • Add half of the flour mixture to the batter and mix, add the other half and mix just until it is combined.
    Your batter will be nice and thick at this point.
  • Pour the batter into the prepared baking dish and spread it evenly across the pan.
    Sprinkle the top with the blueberries, then the almonds, and finish with the 1 ½ tablespoon sugar.
  • Bake for 35-40 minutes, until the edges are golden and the cake is cooked through in the center.
    If you used a dark metal baking dish, check the cake at about 30 minutes.
  • Let the cake cool for 30 minutes – 1 hour.
  • Cut into 9 squares (3×3) and serve with a cup of hot coffee.

Recipe Tips and Notes:

Recipe Tips: 
  • Quickly bring your eggs to room temp by placing them in a cup of warm water for 3-5 minutes.
  • Zest your lemon before squeezing the juice.
  • Use fresh or frozen blueberries. You can optionally toss the frozen blueberries in a little flour to help them not sink in the cake (but not necessary).
  • If you forgot to soften your butter, check out this post on softening butter!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1piece | Calories: 271kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 281mg | Potassium: 70mg | Fiber: 1g | Sugar: 24g | Vitamin A: 377IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg

Instant Pot Spaghetti with Jar Sauce

by 33 Comments

One dinner that will satisfy everyone in your house is Instant Pot Spaghetti with your favorite Jar Sauce! Pop it all in your Electric Pressure Cooker, no boiling, draining, or multiple pots. Just a 2 minute cook time with a 5 minute natural release and your spaghetti dinner is ready!

a big bowl of spaghetti with marinara

If you're like me and have relied on your Instant Pot to get weeknight dinners done fast, you're going to love this Instant Pot Spaghetti. I've made it countless times for my own family-it's comforting, savory, and shockingly simple to pull off in one pot. My favorite parts are that the spaghetti cooks in chicken broth, adding a ton of flavor, and I get to use my favorite store bought sauce. We love a recipe that is easy but has a huge flavor payoff.

Lean in Instant Pot Lovers….you will also love this Instant Pot Fettuccine Alfredo with Chicken and this Instant Pot Spaghetti with Frozen Meatballs.

[feast_advanced_jump_to]

Why You’ll Love This Instant Pot Spaghetti

This is about to become your new go-to way to make Spaghetti. Here's why:

  • It all cooks together in one pot… easy and fewer dishes!
  • No straining the spaghetti, it all mixes together.
  • Cooking the spaghetti in chicken broth adds SO much flavor.
  • You get to use your favorite store bought marinara sauce.. perfect shortcut!
  • I include all the tips and tricks to make this Instant Pot Spaghetti perfect, so you can feel like a success at dinner time.

“Fantastic! I've made this recipe multiple times and it always comes out great. I make meatballs in the oven alongside and it's a great weeknight meal. Extra bonus for only one pot to clean. Thank you!”

– Christy

Ingredients for Instant Pot Spaghetti

Here are the things you need to make this Instant Pot Spaghetti recipe:

spaghetti with marinara ingredients on a table with text

Chicken Broth – I use chicken broth because it adds another layer of flavor to your spaghetti. However, you can absolutely use water instead.

Store Bought Marinara – I happen to have Prego sauce in my pantry the day that I made this, but use whatever sauce your family loves!

You can even use homemade marinara sauce if you like.

Spaghetti – this recipe is written with classic spaghetti noodles. If you choose to use another shape or thickness of pasta, the cooking time may vary.

Garlic and Onion – to punch up the flavor of this Instant Pot Spaghetti we start by sautéing onion and garlic in a little oil.

Seasonings and Herbs – we take a little help from the spice cabinet to make this spaghetti taste totally homemade. A blend of kosher salt, onion powder, basil and oregano are all you need.

How to Make Spaghetti in Your Instant Pot

Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and garlic and sauté for about 5 minutes. Stir often making sure they don’t burn.

onions and garlic in the instant pot

Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.

Mom’s Tip

Never skip scraping up the browned bits (called deglazing) when using the Instant Pot. It helps prevent the burn notice.

Grab the spaghetti and break in half. Place the spaghetti in the pot in a crisscross pattern. This prevents the pasta from cooking in one large clump.

three pictures of spaghetti being crisscrossed in the instant pot

Do not stir the pasta at this point, just give it a light press to make sure that it is all touching the liquid.

Pour half the jar of sauce over the pasta, then sprinkle on the seasonings.

marinara sauce on top of spaghetti in the instant pot

Close the lid and turn the pressure valve to seal. Set to cook for 2 minutes.

At the end do a 5 minute natural release. Finish with a quick release.

Mom’s Tip

It will look a little watery when you open the pot, don’t worry, the starches from the cooked pasta will thicken it up while it cools!

cooked spaghetti in the instant pot

Stir in the rest of the jar of sauce and toss the pasta. Let the pasta rest for about 5 minutes so it can thicken a little while it cools.

Taste for additional seasonings (salt, pepper, garlic powder), then serve warm topped with parmesan cheese.

Tips to Make it Perfect!

Follow these few tips to make sure your Instant Pot Spaghetti turns out perfect:

  1. Salt your water/broth! By salting the liquid you in turn are seasoning your pasta.
  2. Break the spaghetti noodles in half and then crisscross them in the pot. This will prevent your noodles from cooking into one big clump.
  3. Make sure the noodles are all touching the liquid.
  4. Put the broth/water on the bottom and the sauce on top to avoid the burn notice.
  5. Use regular spaghetti noodles… not fettuccine, angel hair, gluten free etc… this recipe is written for straight up spaghetti noodles. You can use the other pastas, it will just change the cook time and possibly liquid quantities.
spaghetti with marinara in a bowl twirled on a fork, instant pot in the background

Serving Suggestions for Spaghetti in Instant Pot

Pasta night at our house is usually a really simple dinner… and this Instant Pot Spaghetti has "simple" written all over it. So we keep the side dishes pretty easy too. Just a side salad, Caesar salad is great, and a soft garlic bread.

Instant Pot Spaghetti Recipe FAQ’s

Does sauce count as cooking liquid in the Instant Pot?

The cooking liquid you use needs to be able to build a good amount of steam, like water or broth, in turn building pressure. Therefore a thick tomato sauce or thickened cream sauce are not considered good cooking liquids for the Instant Pot, unless diluted with water or broth.

Can I use dry pasta in the Instant Pot?

Absolutely! It is recommended that you use dry pasta, not fresh, in the Instant Pot. You can find the cooking time on the package by finding the average stovetop boil time, divide that time in half and then substract 2 minutes. Make sure you add a 5 minute natural release at the end.

Why does tomato sauce burn in the Instant Pot?

If you do not have ample thin liquid added to your thick tomato sauce it will burn. It is essentially cooking to the bottom of the Instant Pot, where the heating element is. If you have enough broth or water added to the tomato sauce then it will boil/steam, which is what you want.

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spaghetti with red sauce in a bowl

Instant Pot Spaghetti

A foolproof recipe for Instant Pot Spaghetti made with your favorite store-bought marinara sauce (no meat). Perfect family friendly dinner that is easy to make!
4.61 from 28 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 8 minutes
Pressure and Release Time: 10 minutes
Total Time: 23 minutes
Servings: 6 people
Calories: 314kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Start with your Instant Pot on sauté mode and add the olive oil. Once it is hot add the onions and garlic and sauté for about 5 minutes. Stir often, making sure they don't burn.
    1 tablespoon olive oil, ½ onion, 2 garlic cloves
  • Turn off the sauté mode and stir in the kosher salt. Then pour in the chicken broth (or water) and scrape up and browned bits from the bottom.
    ½ teaspoon kosher salt, 3 cups chicken broth (or water)
  • Break your spaghetti noodles in half and layer them in a crisscross pattern in the liquid.
    Pro Tip: Do not stir the noodles at this point. You can nudge them down into the liquid, but don't stir.
    1 lb. dry spaghetti noodles
    dry spaghetti in a criss cross pattern in the instant pot.
  • Pour HALF OF THE 24 oz jar of marinara over the noodles. Sprinkle the basil, oregano, garlic powder and onion powder over the top.
    ½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon garlic powder, ¼ teaspoon onion powder
    spaghetti in the instant pot topped with sauce and herbs
  • Pop the lid on, turn the pressure valve to seal, and set to cook for 2 minutes on high pressure. Do a 5 minute natural release and the finish with a quick release.
  • Open the pot and pour in the other half of the spaghetti sauce. Do not be alarmed if your pasta looks watery when you open the pot it will thicken as it cools.
    Give it all a good toss.
    Let it sit for about 5 minutes to cool and thicken.
    cooked spaghetti with marinara sauce in the Instant Pot.
  • Taste for additional seasonings (salt and pepper).
  • Serve warm topped with grated parmesan cheese!

Recipe Tips and Notes:

RECIPE TIPS: 
  1. Break the spaghetti noodles in half and then crisscross them in the pot. This will prevent your noodles from cooking into one big clump.
  2. Make sure the noodles are all touching the liquid.
  3. Put the broth/water on the bottom and the sauce on top to avoid the burn notice.
  4. Use regular spaghetti noodles… not fettuccine, angel hair, gluten free etc… this recipe is written for straight up spaghetti noodles. You can use the other pastas, it will just change the cook time and possibly liquid quantities.
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Serving: 1serving | Calories: 314kcal | Carbohydrates: 63g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Sodium: 1223mg | Potassium: 638mg | Fiber: 4g | Sugar: 7g | Vitamin A: 493IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 2mg