blog - Mom's Dinner

Savory Chicken & Mushroom Crepes

March 23, 2021 by Susie Weinrich 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

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

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.

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.

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.

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.

seasoning added to flour and butter 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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Eggs in a Mug

March 22, 2021 by Susie Weinrich 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.

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!

Crack 2 eggs in the mug.

Season with salt and pepper.

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

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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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 Save

Prep Time: 1

Cook Time: 1

Total Time: 2

Servings: 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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Blueberry Breakfast Cake

March 18, 2021 by Susie Weinrich 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.

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.

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!)

Pour the batter into your prepared 8×8 baking pan. Spread it evenly across the 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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Instant Pot Spaghetti with Jar Sauce

March 17, 2021 by Susie Weinrich 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!

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.

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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.

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!

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:

Salt your water/broth! By salting the liquid you in turn are seasoning your pasta.
Break the spaghetti noodles in half and then crisscross them in the pot. This will prevent your noodles from cooking into one big clump.
Make sure the noodles are all touching the liquid.
Put the broth/water on the bottom and the sauce on top to avoid the burn notice.
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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Easy Ground Beef Tacos

March 16, 2021 by Susie Weinrich 1 Comment

Making Ground Beef Tacos at home is super simple! Just about 20 minutes, 1 lb of ground beef, a handful of simple seasonings and you have really delicious Homemade Ground Beef Tacos! Load them up with your favorite taco toppings – salsa, guacamole cheese, sour cream, and cilantro.

Ground beef tacos in hard shells with toppings

Next time, if you want to change it up from traditional ground beef tacos, check out these recipes for Barbacoa, Instant Pot Chicken Tacos, or Fish Stick Tacos.

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Why This Taco Recipe Works

Sometimes you need an easy weeknight dinner that everyone will eat, that is why we love these tacos (and this recipe for Sloppy Joes).
You probably have most of the seasonings right in your spice cabinet, no need to buy a pre-mixed packet!
This taco recipe has just the right amount of salt. I find that the packaged taco seasoning can be a touch salty.
Everything is ready in under 30 minutes!

Ground Beef Taco Ingredients

Here are the things that you need to make Homemade Ground Beef Tacos. You can find most of the supplies in your spice cabinet!

What Ground Beef to Buy

I recommend going with a 85/15 ground beef to make tacos.

It will have enough fat content to make it flavorful, but not so much that your tacos are greasy.

For beef tacos, just like chili, it is ok to buy a frozen or vacuum sealed ground beef. This is not the time that you need the very best quality, like in a hamburger.

Make it Spicy

If you like your tacos a little spicier you can add one or all three of these things:

Add one chopped up jalapeno and sauté before adding the beef to the skillet. The more seeds and white pith that you add, the hotter it will be!
Add a dash or two of cayenne pepper to the seasoning mix.
Go heavier on the red pepper flakes.

Watch The Recipe

How To Make Ground Beef Tacos

Start with a large skillet, non stick or stainless steel will both work.

Over medium heat add the oil, once it is hot add the ground beef. Cook through while crumbling.

If there is excess grease in the pan go ahead and drain that before moving on.

ground beef crumbled and cooked in a skillet

Pro Tip – Drain about 90% of the grease. The additional 10% will add nice flavor to your tacos without making them greasy.

Add the tomato paste and stir so that it coats the ground beef.

Now measure in all the spices – chili powder, cumin, onion powder, garlic powder, oregano, smoked paprika, red pepper flakes, salt and pepper.

Stir the ground beef so it is coated with all the spices.

Finally pour in the water and simmer for a couple minutes until it combines with the spices and tomato paste and coats the ground beef.

Remove from the heat and serve.

Serving

Serve this ground beef taco meat in hard or soft shell taco or warmed corn tortillas.

Top with all your favorite taco toppings, like pico de gallo, cheese, sour cream, diced white onions, jalapenos, guacamole, avocado, etc…

Make Ahead

If you want to make this ahead for easier meal prep during the week Simply place in an airtight container for up to 5 days or a freezer safe baggie for up to 3 months.

To reheat from frozen place in the fridge overnight to thaw, then follow fridge reheating instructions.

To reheat from the fridge place in a skillet with a couple tablespoons of water and heat through. Taste for additional seasoning like salt, cumin, or chili powder.

Recipe Tips

Use a ground meat chopper to make quick work of crumbling your ground beef. (see photo below)
Make sure your spices are fresh… ground spices/powders last about 1-2 years, while dried herbs can last about 4 years.
Use SMOKED paprika for a really delicious flavor. Sweet paprika and paprika will not give you the same flavor.
Drain about 90% of the grease from the beef before adding your tomato paste and spices. Leaving too much will make your tacos greasy.
For a spicier taco add more red pepper flakes and some cayenne pepper.

Perfect Side Dishes for Tacos

Complete your Beef Taco dinner with any of these side dishes:

Recipe FAQ’s

What is the best ground beef for tacos?

I recommend using an 85/15 ground beef for tacos. It is fatty enough to have great flavor, but not too fatty to leave you with greasy tacos.

Do you drain ground beef before adding taco seasoning?

Yes! If your ground beef has rendered more than a tablespoon of fat in the browning process then I highly recommend you drain that grease before adding the taco seasonings.

What do you put inside a taco?

Start by laying down a nice helping of warm seasoned ground beef, then top with shredded cheese, sour cream, pico de gallo or salsa, guacamole or avocados, and shredded lettuce. For a little spice you can also add diced jalapeno.

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Shredded BBQ Beef (oven or crock pot)

March 15, 2021 by Susie Weinrich 10 Comments

This Shredded BBQ Beef is fall-apart tender and flavorful! Beef chuck roast is seasoned & braised in the oven, then finished with a homemade BBQ seasoning giving it tons of flavor. Serve it piled on top of buns with your favorite BBQ Sauce (or homemade BBQ sauce) and all the BBQ side dishes!

shredded bbq beef on a bun topped with coleslaw

We show this Shredded BBQ Beef on buns, however it would also be amazing in place of the chicken in these BBQ Sliders or BBQ Pizza!

Instant Pot Lover?

If you have an Instant Pot or electric pressure cooker and would rather cook this recipe using that, pop over to this recipe for Instant Pot Shredded BBQ Beef!

Why This Recipe Works

We are based in KC and know good BBQ flavor. (insert heart emoji)
You are starting with chuck roast, which is a wonderful cut of beef that has amazing beef flavor.
Chuck roast cooks down perfectly when braised for 3 hours.
You will be adding flavor in 4 ways: BBQ seasoning before cooking, the braising liquid, then finishing with the BBQ seasoning after cooking, and finally the BBQ sauce at the end. Helloooo flavor country!
By cutting the chuck roast into 3 inch pieces you cut the cooking time down a little AND create more surface area for flavor.

Ingredients

Here are the ingredients that you need to make BBQ Shredded Beef, and some tips on a few ingredients.

Beef Chuck Roast– When choosing a chuck roast pick a 3-4 lb. “choice” roast that has a rosy/red appearance with nice marbling throughout.

I have found that Aldi has great quality Chuck Roast at the very best “every day” price. At my store it is $4.99/lb.

Costco also carries a great Chuck Roast, but you will be buying 2-3 at a time. However, they freeze really well!

Freezing Chuck Roast – To freeze raw chuck roast wrap it in plastic wrap (I also like to add a layer of foil over the plastic wrap), then pop it in a freezer safe baggie, mark the date on the outside, and keep frozen for up to 3 months.

Thawing – To thaw a frozen chuck roast place it in the fridge 2-3 days before you plan on cooking.

Some more chuck roast recipes we love are Italian Beef Sandwiches, Pot Roast or Instant Pot Pot Roast, Beef Ragu, or Barbacoa.

Braising

The method you will be using to cook your chuck roast is called Braising.

What is Braising

Simmering meat and vegetables in a small amount of liquid in a covered pot. Cooking on a lower temperature for longer period of time (low and slow).

It is a great method to tenderize and flavor tougher cuts of meat as the liquid and steam break down the connective tissue over the longer cooking time. We use this braising method for these Boneless Country Style Ribs too!

Now if you are looking to cook your chuck roast on a smoker then check out this Smoked Pulled Beef from Hey Grill Hey.

Step by Step Picture Instructions

Start by preheating the oven to 325°. Grab a large heavy bottom pot with a lid. I use my Dutch Oven for this recipe.

BBQ Seasoning

In a small bowl mix together all the BBQ Seasoning ingredients – brown sugar lightly packed, chili powder, kosher salt, pepper, garlic powder, onion powder, smoked paprika, ground mustard.

Reserve 2 tablespoon of the BBQ Seasoning and set aside, you will use this after you shred the beef. It is one of the secrets to why this is such a flavorful recipe!

Beef Prep

Pat the beef chuck roast dry with paper towels. Cut it into large 3-4 inch chunks, removing any large pieces of white fat. Season all sides of the beef pieces with the BBQ Seasoning.

chuck roast cut into 3 inch pieces and trimmed of fat

large beef chunks seasoned with spices and herbs

Braising Liquid

In your large pot whisk together the beef broth, Worcestershire and tomato paste. Add the quartered onions and smashed garlic cloves to the liquid in the pot.

seasoned beef pieces in a dutch oven with liquid and onions

Carefully place the seasoned beef pieces on top of the onions.

Pro Tip – mop up any excess seasoning with the pieces of beef before you place it in the pot.

Cooking/Braising

Pop the lid on and place in the 325 degree preheated oven for 3 hours.

Expert Tip- if at the end of 3 hours your beef is not tender, add 20 minute increments until it is ready.

chuck roast that has been braised in a dutch oven

Finishing

Remove the beef pieces from the pot.

Pro Tip- place on a rimmed baking sheet it will keep the juices in the pan!

Optionally you can add the garlic and cooked onions from the braising liquid to your shredded beef.

The braising liquid is discarded in this recipe. It can tend to be greasy and in turn can make your BBQ beef greasy.

Shred with 2 forks removing and discarding any large pieces of fat you may come across.

a rimmed baking sheet with large pieces of beef that have been cooked

Sprinkle HALF of the reserved BBQ Seasoning over the shredded beef and toss to coat.

Now is when you get to use your taster… Taste test a few pieces and see if you want to add more seasoning or leave it as is.

Add ½ cup of your favorite BBQ Sauce ( or homemade barbecue sauce) and give it a good toss to coat.

a rimmed baking sheet with shredded beef coated in BBQ sauce

Serving

Serve your warm Shredded BBQ Beef on buns or rolls with additional BBQ sauce, coleslaw, pickles, pepperoncini’s and/or cheese…. whatever toppings you like!

We also love this dill pickle slaw piled on top of these beef sandwiches.

Make Ahead

You can absolutely make this shredded beef in advance.

Pro Tip- if you are making in advance leave the BBQ sauce off until it is time to reheat.

Place the prepared and cooled shredded beef in the fridge in an air tight container for up to 5 days. You can also place in a freezer safe container for up to 3 months.

a rimmed baking sheet with shredded beef coated in seasoning and BBQ sauce

Crock Pot

A lot of Shredded Beef recipes are actually made in the crock pot. This recipe should work perfectly fine in a crock pot too.

Cook on high for 4 hours or on low for 8 hours, until the beef is easily shredded with two forks.

Great BBQ Side Dishes

Don’t forget to make it a meal with a few of these amazing side dishes that are great for BBQ:

Expert Tips

Start by choosing a well marbled but not overly fatty chuck roast. “Choice” rating is great here.
Cut your chuck roast into 3 inch chunks to maximize your flavor surface area.
Reserve some of the BBQ seasoning for after the beef cooks. It makes all the difference!
Trim large pieces of fat from your chuck roast before braising.
Choose a BBQ sauce that you love. We love Joe’s KC.

Recipe FAQ’s

What is the best cut of beef for shredding?

We find that chuck roast is the best cut of beef for shredding. The vertical grain of the beef shreds down into perfect 2-3 inch (average) strands of beef.

Why is my shredded beef dry?

If you cut your beef into smaller pieces (smaller than 2 inches) they will not be able to withstand the 3 hour cooking time and will dry out in the end. A large 3 inch piece of beef is perfect when braised in liquid, low and slow. You will have perfectly tender and juicy beef!

Here are some other recipes that use a beef chuck roast that make amazing dinner recipes:

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Homemade Butterscotch Pudding

March 11, 2021 by Susie Weinrich Leave a Comment

Homemade Butterscotch Pudding is a decadent dessert made from scratch. It has a deep warm flavor, tasting similar to a salted caramel, and has a creamy texture. It is restaurant quality, made in under 20 minutes! Serve it warm topped with crushed Heath candy bars and whipped cream for an over-the-top homemade dessert!

mason jar full of butterscotch pudding topped with whipped cream and heath candybar

Why Make This Recipe

If you have a sweet tooth, this Butterscotch Pudding Recipe is going to be just what you want!
It is a really easy recipe that tastes like restaurant quality.
A butterscotch dessert is a great departure from more traditional chocolate or vanilla desserts.

Ingredients

Butterscotch Pudding is made with simple ingredients that come together to make something really special.

It reminds me a lot of this Chocolate Pot de Crème Recipe!

ingredients to make butterscotch pudding on a table with labels

Heath Candy Bars – Totally optional garnish!! These are chocolate candy bars that are sprinkled with toffee pieces throughout. The flavor pairs perfectly with the butterscotch and adds a little texture…and chocolate!

Evaporated Milk – make sure you buy the full fat evaporated milk, not condensed milk, and not fat-free evaporated milk!

Evaporated milk is milk that has about 60% of the water removed. Condensed milk is a thick milk that has quite a bit of sugar added. They are not the same thing.

Step By Step Picture Instructions

In a bowl (or large liquid measuring cup) whisk together the evaporated milk, whole milk and egg yolks. Set aside.

a large liquid measuring cup with milk and eggs being whisked

In a medium sized sauce pan stir together the cornstarch, brown sugar and salt.

a saucepan with brown sugar and cornstarch

Place the sauce pan over medium heat and immediately pour in the milk/egg mixture. Make sure you whisk constantly so the eggs don’t curdle.

Bring the mixture to a simmer, whisking constantly. Once it simmers it will begin to thicken…

You will feel it get a little harder to stir and that means it is thickening. Now pull it from the heat.

butterscotch chips and butter being melted into a liquid in a saucepan

Add in the butter, butterscotch chips and vanilla. Stir until the butter and butterscotch chips are melted completely.

Pour into serving cups.

If serving immediately let it cool for at least 15 minutes and then top with whipped cream and chopped up Heath candy bars.

Serving

You can serve this warm right after it is cooked (highly recommended!!), or pop it in the fridge and serve it cold.

If you choose to refrigerate it, place plastic wrap directly on the surface of the pudding so it doesn’t form a skin in the fridge.

“Skin” is a terrible way of saying the very top layer of the pudding becomes firm, making a skin-like film over the pudding. Using the plastic wrap will prevent that.

overhead photo over pudding cups topped with whipped cream and chocolate candy bars

Recipe Tips

Make sure you purchase evaporated milk (not the fat free!), not condensed milk. They are not the same thing.
Keep the pudding on the heat until it is thickened. Pulling too early will result in thin pudding.
If you choose to refrigerate the pudding, cover it with plastic wrap, pushing it directly on the surface of the pudding.

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Creamy Red Potato Soup

March 9, 2021 by Susie Weinrich 35 Comments

This is a super creamy and flavorful Potato Soup made with red potatoes (new potatoes). The best part is that it is finished with a whole block of Garlic and Herb Boursin Cheese! Serve this potato soup loaded up with crispy bacon, cheese and green onions.

a bowl of creamy soup topped with cheese, bacon and onions

We love a good potato soup recipe around here, if you do too, check out this recipe for Potato Leek Soup or Instant Pot Creamy Potato Soup.

Why This Recipe is Amazing

The recipe starts by making crispy bacon, then the bacon grease is used to cook the veggies.
You choose if you want to peel the potatoes or leave the skins on.
Smash up the potatoes for texture or leave them whole for a smoother soup.
Instead of sour cream this potato soup is finished with a whole block of Herb & Garlic Boursin Cheese. YUM!

WOW!!!!! I have never left a review and have used hundreds of recipes I've found online- many that are amazing, but this soup was a show stopper!! This is hands down my FAVORITE soup I have ever put in my mouth. My family and friends went back for seconds and thirds😋 – Jennifer

Ingredients

Here is what you need to make this Creamy Red Potato Soup, and some tips on a few ingredients.

Red Potatoes – These are sometimes called new potatoes, b- potatoes or baby reds. They are a smaller, soft potato with red skin.

You can choose to peel the potatoes or leave the skin on. The red skin is very thin and cooks through nicely if you choose to leave it on.

Boursin Cheese – It is a brand of Gournay Cheese. Soft and creamy in texture and FULL of flavor! It melts perfectly into the Red Potato Soup adding thickness and flavor.

You can find it in your local grocery store. You will find it either by the cheese, specialty cheese or deli.

Step-by-Step Picture Instructions

In a large pot over medium heat cook the diced bacon until it is crispy. Transfer to a paper towel lined plate with a slotted spoon, set aside.

Discard all but 2 tablespoon bacon drippings from the pot.

In the reserved bacon drippings, sauté the onions, carrots, celery and garlic for about 5 minutes.

Pro Tip: As the veggies release their liquid scrape up any browned bits from the bottom of the pot.

Add the 2 tablespoon butter the pot and melt then stir in the flour and cook for 1 minute, stirring constantly.

celery onions carrots and garlic with flour

Slowly whisk in the 4 cups chicken broth or chicken stock.

Add in the chicken base, salt, pepper, onion powder and cut potatoes.

chicken broth in a pot with red potatoes and veggies

Pop the lid on the pot and cook over medium heat for about 20 minutes, stirring occasionally, until the potatoes are fork tender.

Pro tip – Make sure to test a couple potatoes before moving on to the next steps.

Reduce the heat to low.

At this point you can mash some of the potatoes if you like. Use a potato masher, fork or wooden spoon to smash a few or a lot of the potatoes.

Stir in the half and half and Boursin Cheese. Warm over low heat until the Boursin is completely melted.

Remove from the heat and let it cool for 5-10 minutes before serving.

Pro Tip- If you like your soup even thicker you can stir in a few tablespoons of instant potato flakes! Let them cook and thicken the soup for about 4-5 minutes.

Make Ahead

You can absolutely make this soup ahead, like chili, it gets even better with time!

Make it up to 3 days ahead and reheat over low, medium-low on the stove top.

I would not recommend freezing the soup because of the cream and cheese content.

Recipe Tips

Don’t cut your potatoes too far ahead of time. They will brown the longer the flesh is exposed to the air.
Place the cooked bacon pieces on a paper towel lined plate for the grease to drain.
Cut the carrots and celery about ¼ inch thick and the potatoes in a ½ inch dice. It is the perfect thickness for everything to cook together.
Test a couple potatoes for doneness before adding the cream and cheese.

Recipe FAQ’s

Do you have to peel red potatoes for soup?

Absolutely not! The red potato skins are actually quite thin and will cook nicely in the soup. Leaving the skin on also provides structure for the potatoes if you choose to leave the pieces whole.

How to thicken potato soup?

If you like your potato soup a little thicker you can add a few tablespoons of dried potato flakes. They thicken the soup perfectly! Another option is mashing together 1 tablespoon of room temperature butter and 1 tablespoon all purpose flour, stir it into the soup while it simmers.

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Easy 15 Minute Parmesan Tilapia

March 8, 2021 by Susie Weinrich 10 Comments

Parmesan Tilapia is a really fast and delicious dinner, perfect for any weeknight. Flaky and tender tilapia is topped with a savory parmesan sauce and broiled. This is a kick ass dinner that is ready in about 15 MINUTES, from start to finish!

flaky tilapia with a parmesan topping and a lemon wedge

The flavors of this Broiled Parmesan Tilapia are similar to this Caesar Chicken if you would prefer to eat chicken instead of fish.

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Why This Recipe Works

Tilapia is a quick baking fish, making is a really great weeknight dinner.
Baking the tilapia under the broiler allows it to cook quickly.
The broiler browns the parmesan sauce perfectly, while finishing the tilapia.
The capers and lemon add a nice bright flavor to the parmesan topping.

This tilapia recipe is quick easy and delicious. I keep a bag of Costco Tilapia in the freezer for nights when I am not in the mood to figure out dinner. I whip this up with a side of rice and a veggie and we are good to go. Healthy and delicious! – Elizabeth

Ingredients

Here are the ingredients you need to make this Parmesan Tilapia for dinner, and some special tips on a few ingredients.

Tilapia Fillets – When looking for quality Tilapia Fillets they should have a nice white to light pink, firm flesh and not have little to no odor.

You can buy fresh or frozen tilapia fillets for this recipe. If you buy frozen you will want to thaw completely before baking.

Overnight Thaw – Place the frozen fillets in a glass dish and place in the fridge overnight to thaw.
Quick Thaw – Place in original vacuum sealed packaging (or in a zip lock if you already unpackaged them) in a bowl of room temp/warm water. Change the water every 5 minutes until they are thawed completely.

Step by Step Picture Instructions

This recipe is super easy to make! You will have dinner on the table in 15 minutes! Let’s get started…

Preheat your broiler. Also move the oven rack to the top position in the oven, about 6 inches from the broiler heating element.

Make the Parmesan Sauce by stirring together the parmesan, mayo, sour cream, butter, lemon zest, lemon juice, salt, pepper, onion powder, dill, capers and hot sauce. Set aside.

Pro Tip: Use fresh grated parmesan cheese, it melts better than pre-grated.

ingredients for parmesan sauce in a bowl

parmesan sauce mixed together for tilapia

Line a rimmed baking sheet with foil and coat with baking/cooking spray or oil.

Lay the tilapia fillets on the baking sheet.

4 fish fillets on a foil lined baking pan

Pop the tilapia in the oven and broil for 3 minutes.

Remove from the oven and flip the tilapia over.

Pro Tip: Use a spatula to flip the fish, it will become tender and flaky as it bakes.

Divide the parmesan sauce evenly between the fillets. Spread completely over the top of the tilapia.

spreading parmesan sauce over tilapia on a baking sheet

Pop back in the oven and broil for another 4-5 minutes.

Pro Tip: your tilapia is cooked though at 145 degrees. You can check this with an instant read thermometer.

baked parmesan tilapia on a baking sheet

Serving

This Broiled Parmesan Tilapia is amazing served with lemon wedges, couscous or rice pilaf, and roasted asparagus.

two dinner plates with parmesan tilapia, couscous and asparagus

Recipe Tips

Zest your lemon before you squeeze the juice.
Use fresh grated parmesan cheese, it melts much creamier than pre-shredded.
Don’t overcook your tilapia. 145 degree internal temp is all you need.
Buy quality tilapia that has firm flesh, looks white to light pink and has little to no smell.
Use a fish spatula or large spatula to turn and transfer the fish. It will become flaky and tender as it bakes.

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Easy Mexican Rice

March 4, 2021 by Susie Weinrich Leave a Comment

This savory Mexican Rice recipe serves as the perfect side dish for any Mexican meal, including tacos, burritos, and enchiladas. The required ingredients are likely already in your pantry. Combining everyday items like rice, tomatoes, onions, and spices, come together in about 30 minutes!

mexican rice in a bowl topped with cilantro and limes

Perfect for hosting a taco party, family meals, or a craving for Mexican cuisine, this Mexican Rice recipe seamlessly blends convenience, simplicity, and taste.

If you want to make this in your Instant Pot then pop over to this recipe for Instant Pot Mexican Rice.

Why This Recipe Works

Cooking the long grain white rice in chicken broth adds more flavor than using water.
You literally infuse the rice with flavor by adding the Mexican seasonings before cooking.
Layering in the tomato sauce give the rice a nice red color that is traditional for Mexican rice.
It is perfect served with tacos, burritos, or enchiladas!

Ingredients

Here are the things that you will need to make this Mexican Rice recipe, plus a few special notes about the ingredients.

White Rice – This recipe is written and tested using long grain white rice. You can also use brown rice or basmati rice, you will just want to follow cooking times on the package.

Pro Tip: Rinse your rice to remove the excess rice starch that clings to the outside of the grains. This will prevent your rice from clumping or becoming too creamy.

Adding Spice – If you like your Mexican Rice a little spicy you can absolutely add a diced jalapeno in with the onions and garlic.

You can also add a couple pinches of cayenne pepper when you add the seasonings.

Step-by-Step Picture Instructions

Make sure you have a sturdy pot that has a lid. It is important to have a pot with a well fitting lid so that it will trap the steam to cook the rice.

Prep Rice

Rinse your uncooked rice by running it under cool water for about a minute in a fine mesh sieve. Set aside.

Onions & Garlic

Place the pot over medium heat and add the olive oil. Once it is hot add the diced onions and garlic. Sauté for 5 minutes, stirring often.

Add Rice

Pour in the rice and spices and sauté for another 2-3 minutes.

rice onions and spices in a pan being stirred

Now pour in the chicken broth and scrape up any browned bits from the bottom of the pan (deglazing).

Bring To A Boil

Crank the heat up to medium high and bring the pot to a boil.

tomato sauce being poured into a pot with rice and chicken broth

Once it boils, turn the heat to low. Gently pour in the tomato sauce.

Cook Rice

Pop the lid on and let it cook (without peaking) for 20 minutes, or per package time instructions if using something other than long grain white rice.

mexican rice cooked in a pot with onions and tomato sauce on top

At the end of 20 minutes remove the pot from the heat and leave it covered for 5 more minutes.

Fluff and Serve

Fluff the rice with a fork and garnish with cilantro and green onions.

Serving

This rice is best served as a side dish along side tacos, burritos or enchiladas.

It would also be a great base for a burrito bowl.

Freezing

You can absolutely freeze this rice! If you have leftovers or just want to meal prep, freezing is a great option to save your Mexican Rice for up to 3 months.

Simply spread your prepared and cooled rice on a parchment paper lined baking sheet, choose one that will fit in your freezer.

Spread it so that it is in one layer.

Pop in the freezer for about 3 hours. Then break it apart and place in a freezer baggie.

Mark the date on the bag and save for up to 3 months!

Reheating

Reheat your frozen rice in a skillet over medium low heat with a little water. Or pop it in the microwave for a minute or two.

Taste it for additional seasonings like chili powder, cumin and garlic.

red rice in a bowl with a margarita to the side

Expert Tips

Rinse your rice, removing the extra rice starch. This will give you fluffier rice.
Sauté the rice and spices for about 2 minutes. It will lightly toast the rice and release the spice oils, giving extra flavor.
Don’t peek while your rice is cooking, keep the steam in the pot.
Fluff your rice with a fork. The tines will seperate the grains perfectly.

Recipe FAQ’s

What is another name for Mexican Rice?

Some will also call Mexican Rice, Spanish Rice, although they are different dishes. It is also called Arroz Rojo (Red Rice).

What should I serve with Mexican Rice?

Mexican Rice is a traditional Mexican side dish, so you should serve it with a main dish that is of Mexican heritage: tacos, burritos, barbacoa, or enchiladas all make great options!

What kind of rice do I use for Mexican Rice?

Traditionally a long grain white rice is used to make Mexican Rice.

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Easy Creamy Gnocchi Bake

March 3, 2021 by Susie Weinrich 1 Comment

Creamy Gnocchi Bake is an excellent one pan dinner that is done in about 30 minutes! Pillow-y soft gnocchi pasta is coated in a creamy tomato sauce and covered in melty mozzarella cheese and baked in the oven.

We love a one pan dinner here at Mom’s Dinner! They are generally really easy to make, you have less dirty dishes to clean up after dinner, and they are usually FULL of flavor. Here are some more one pan dinners we love:

Now if gnocchi is not your jam, you can make a very similar dish with this recipe for Spaghetti with Tomato Cream Sauce!

Ingredients & Tips

The ingredients in this Gnocchi Bake Recipe are pretty simple, a lot of which you probably already have in your pantry.

Pictured below are the ingredients to grab:

ingredients for gnocchi bake recipe on a table — Ingredients Clockwise: Diced tomatoes, red pepper flakes, potato gnocchi, tomato paste, sugar and kosher salt, olive oil, heavy whipping cream, marinara sauce, garlic, dried basil, onion, mozzarella cheese.

Gnocchi: For this recipe you are using a shelf stable potato gnocchi. It can be found be the dry pasta in your grocery store.

Marinara sauce: Use a 24 oz jar of your family’s favorite marinara sauce. Pictured above is Prego, but we generally use Rao’s.

Diced tomatoes: Diced tomatoes are a great addition to the texture and flavor of this Baked Gnocchi dish. Make sure to drain your tomatoes before adding to the recipe.

Mozzarella cheese: It is reccomeneded to shred your own cheese. It will melt creamier and more flavoful than pre-shredded cheese. If you can get whole milk mozzarella to shred that will be the best.

What is Gnocchi?

Gnocchi is a type of Italian pasta. They are little pillow like pastas that are dense and traditionally made with potato.

The word gnocchi is derived from the word “nocca”, meaning knuckle. Which makes sense because if you look at the pasta it does kind of resemble a knuckle!

The actual pronunciation of gnocchi can be a divisive conversation… so I will just tell you how I say it – “nyoh-key”.

I have only tested this recipe with store-bought potato gnocchi. However you could also make your own! There are two types of gnocchi:

Step By Step Picture Instructions

Preheat the oven to 400°.

For this recipe you will need an oven safe skillet.

However, if you do not have an oven safe skillet start in a skillet and then transfer to a casserole dish before popping in the oven.

Let’s get started…

In a skillet over medium-low heat add the olive oil. Soften the onions in the oil for 5 minutes.

Pro Tip: Don’t let the onions brown, if they begin to brown or caramelize turn the heat down.

Add the garlic and sauté another 3-4 minutes.

Stir in the tomato paste, sugar, kosher salt, and dried basil.

Pro Tip: lightly crush the dried basil in the palm of your hand to release the flavor oils.

onions and garlic coated in hers and tomato paste in a skillet

Pour in the heavy cream and simmer lightly for about 3-4 minutes.

Pro Tip: don’t sub a lesser fat dairy product for the heavy cream, it won’t thicken the same.

Stir in the drained tomatoes, marinara sauce, and uncooked gnocchi.

gnocchi coated in a tomato cream sauce in a skillet

If your skillet isn’t oven safe go ahead and transfer the mixture to a baking pan before moving on.

Top with mozzarella cheese.

a hand sprinkling mozzarella cheese over gnocchi

Bake for 20 minutes. If you like a little browning on your cheese, broil for an additional 2 minutes.

Cool for 5 minutes and then serve!

Serving & Side Dishes

Just like any pasta dish, this baked gnocchi is great with a side salad and some garlic bread.

This Big Italian Salad is a great option if you want to add lots of veggies to your dinner. Haricot Verts (Green Beans) can also be a great addition to this dinner.

Recipe Tips

Give your onions plenty of time to soften. Crunchy onions are not what you are looking for here!
If you like it really cheesy, add all the cheese you want!! You can even do a combo of cheeses (parmesan, mozzarella, provolone, etc…), or use fresh mozzarella!
If you don’t like browning on your cheese, skip the broiler part.
If your skillet isn’t oven safe, you can still make this dish. Just transfer everything to a baking dish before putting it in the oven.
Lightly crush the basil in the palm of your hand before adding it to the pan, it will release more flavor.
Make sure you use heavy cream (no subs) so it will thicken the sauce.

A skillet full of gnocchi in a tomato cream sauce topped with melted mozzarella cheese

More Skillet Recipes

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Creamy Chicken Stew and Dumplings

March 2, 2021 by Susie Weinrich 8 Comments

We set out to make the BEST recipe for Chicken Stew with Homemade Drop Dumplings and after a lot of testing we nailed it! I can’t wait for you to make this recipe! The drop dumplings are made from scratch and are extremely tender and fluffy. Then they are enrobed in the most flavorful chicken stew that is thick and creamy. It is the ultimate homemade comfort food!

hands holding a bowl of chicken and dumplings

…and don’t worry we are sharing every single secret, tip and trick to make sure your homemade dumplings are absolutely perfect!

If you are a lover of the Instant Pot you can also make this Instant Pot Chicken and Dumplings recipe! Same flavors but made in your electric pressure cooker.

RELATED: Creamy Chicken Noodle Soup

The Secrets to Homemade Fluffy Dumplings

A dumpling is a broad term for dough cooked in liquid. You can find dumplings in all sorts of cuisines from Asian to Southern.

In this recipe we are making more Southern dumplings made of flour, milk and butter. It is dropped into a flavorful chicken stew and simmered/steamed.

showing what drop dumpling dough should look like after mixing — This is what your dumpling dough should look like after mixing.

Not all dumpling recipes are equal! Here are some of the secrets to make sure your dumplings are the best in town:

Sift the dry ingredients together. This eliminates any clumps in the flour or baking powder and lightly mixes it together.
Don’t skip the kosher salt, it adds just enough flavor to the dumpling dough.
Lightly stir the milk and melted butter into the dry ingredients, JUST until everything is wet. Avoid overmixing the ingredients, which will result in firmer dumplings.
Make sure the liquid is simmering before adding the dumplings.
Do not “form” the dumplings. You want them to be kind of craggy. Using a small cookie scoop is a great tool to do this.
Do not stir the dumplings until the very end. Let the simmering liquid form and steam/cook the dumplings.
Do not lift the lid while the dumplings are cooking, for 15 minutes. You want them to steam through.

Scratch Dumpling Ingredients

Here are the ingredients you need to make fluffy drop dumplings. You probably have most of these ingredients in your kitchen!

You just need milk, all purpose flour, butter, baking powder and kosher salt.

ingredients for dumplings on a table with labels

Chicken Stew Ingredients

The dumplings are not the only star of this recipe. They are cooked in the MOST luscious and creamy chicken stew.

We don’t mess around with our chicken soups here at Mom’s Dinner.. this chicken noodle soup is a 5 star recipe and this kid’s chicken noodle soup is loved by kids all around the world!! So you know this chicken stew is next level.

Pictured are the ingredients you need to make a hearty chicken stew, plus some tips on a few ingredients.

ingredients laid out on a table with text labels

Chicken Breasts and/or Chicken Thighs – This is a great time to use a rotisserie chicken. However if you would rather cook your own chicken, here are some great methods:

poached chicken breast
instant pot all purpose chicken
Instant Pot Rotisserie Whole Chicken
baked chicken – cut chicken into tender sized pieces and bake on a parchment lined baking sheet at 350 degrees for about 15 minutes (thighs may take up to 18 minutes to cook through) . Make sure they have reached 165 degrees internal temp.

Chicken Base – Do not skip this ingredient. It is worth the trip to the store! You will find chicken base in the soup aisle, near the bouillon.

It comes in a paste form in a jar or tub. It has the most amazing chicken flavor!!! It is one of the secret ingredients to Amazing Chicken Stew with Dumplings. I use “Better Than Bouillon” brand.

Turmeric – another “secret” to great chicken soup. Adding this brings a nice depth of warm flavor and color to your stew without being overpowering.

Step By Step Picture Instructions

Start with a large heavy bottom pot that has a lid, a Dutch oven works great!

You will start by making the chicken stew.

Turn the stove top heat to medium and add the olive oil. Once it is hot add the onions, carrots, and celery. Sauté for about 8-10 minutes, stirring often.

carrots, celery, and onions, the beginning of making chicken stew for dumplings — *Veggies coated with seasonings and chicken base.*

Stir in the minced garlic, onion powder, turmeric, salt, pepper, and chicken base, so it coats the veggies.

Pour in the chicken broth, water and add the bay leaf. Give everything a good stir.

Simmer over medium heat for 20 minutes, until the carrots and celery are just fork tender.

How To Make The Drop Dumplings

While the chicken stew simmers you make the dumpling dough. Sift together the all-purpose flour, baking powder, and kosher salt.

Stir in the melted butter and milk JUST UNTIL the dough comes together. Set aside.

PRO TIP: Do not overmix your dumpling dough or you will have tough dumplings!

Back to the chicken stew on the stove- remove the bay leaf and discard.

Now stir in the cooked chicken.

How To Drop The Dumpling Dough

Increase the heat to medium-high to bring the pot to a gentle boil. Gently drop tablespoons full of the dumpling dough into the simmering broth. This small cookie scoop is a great tool for this job.

PRO TIP: Do not form the dumplings, you just want to drop them in the liquid. Resist the urge to stir the dumplings!!!! They will have a better texture if you let them simmer/steam. It’s ok to drop them on top of each other, the pot will be full.

dumplings being dropped into chicken soup

Once all the dumplings are in the pot, lower the heat to medium-low and pop the lid on. Let the dumplings lightly simmer for 15 minutes without disturbing!

Finishing the Recipe

Meanwhile in a small bowl mash together the flour and butter until it is combined. This is called a Beurre Manié and is a great way to thicken a liquid. Set that aside.

Remove the lid and pour in the heavy cream and frozen peas.

frozen peas and heavy cream being added to chicken and dumplings

Lightly stir in the flour/butter (Beurre Manié) thickener. Let it simmer over low heat for another 5 minutes.

Remove from the heat and let it cool for 5-10 minutes before serving.

two bowls of chicken and dumplings with a glass of milk to the side

Traditional Side Dishes

This is such a comfort food recipe that we recommend adding a warm and crusty loaf of ciabatta, French or sour dough bread and that’s it!

Recipe Tips

Don’t skip the chicken base or turmeric powder, they add great depth of flavor.
Do not overmix your dumpling dough.
Use a quick release melon baller to make easy work of scooping and releasing the dumplings.
Do not roll your dumpling dough into a perfect circle. You want the edges to be a little craggy. It makes for amazing texture!
Resist the urge to stir your dumplings while they are cooking.

More Hearty Chicken Recipes

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