blog - Mom's Dinner

Creamy Baked Caesar Chicken

March 1, 2021 by Susie Weinrich 19 Comments

This Baked Caesar Chicken Recipe is such an easy dinner to make, yet it is so flavorful! It is a great dinner recipe for any night of the week. Chicken breasts are smothered in a Homemade Caesar style cream sauce and baked tender and perfect. It only takes a handful of simple ingredients and dinner is ready in about 30 minutes. The whole family will love it!

a glass baking dish with Caesar Chicken Bake

There is nothing better than an easy chicken recipe for dinner! If you love this Creamy Caesar Chicken Bake you will also love this Baked Artichoke Chicken Salad and Caesar Salad Dressing!

Why This Recipe Is So Great

Chicken breasts bake up perfectly tender and juicy in just about 30 minutes.
Instead of sour cream we use a Greek yogurt for a few less calories.
The Caesar sauce is an easy homemade cream sauce for the chicken. Just stir together the mayo, yogurt, Dijon, garlic, capers, lemon juice, zest and spices.
Making the sauce is the only real “work” in this recipe.
Top the chicken with the Caesar sauce and bake- that’s it!

Ingredients

Here are the things you need to make this Caesar Chicken, plus some tips on a few ingredients:

Boneless Skinless Chicken Breasts

Chicken breasts can tend to be irregular thickness and can sometimes be very thick. I recommend slicing your chicken breasts in half, lengthwise, so you end up with two thinner chicken breasts. It creates an even cooking chicken, that is done in about 25 minutes at 350 degrees.

If you already have thin or smaller chicken breasts do not worry about this step.

I also highly reccomend using air chilled chicken. Here in the midwest we have a great brand called Smart Chicken. Costco is now carrying air chilled chicken as well.

Buying air chilled chicken is the best way to ensure a great texture and flavor in your chicken. When the chicken is being processed for packaging it is hung in cold rooms to “air chill”, instead of the old method of being dunked in chlorinated water baths.

Mayo

Mayonnaise is the base for the Caesar sauce so make sure to buy a quality mayo. We love Hellmann’s. I know that Duke’s is also a great brand.

I have also purchased Aldi Mayo and it is a great dupe for Hellmann’s!

Greek Yogurt

Greek yogurt is a great base for this Caesar Chicken recipe. It makes the sauce creamy!

You can also sub in sour cream.

Capers

Capers are the edible flower bud of a caper bush. They used as a seasoning or garnish, especially in Mediterranean cooking. The capers are usually consumed salted or pickled.

In this case you will get pickled capers, they are found in the same aisle as olives at the grocery store.

Lemon

You will need the juice and the zest of the lemon. I highly recommend that you zest the lemon before juicing!

Step by Step Picture Instructions

There are really just two parts to this Caesar Chicken recipe- making the Caesar sauce and baking the chicken, so let’s get started:

Preheat the oven to 350 degrees.

In a mixing bowl measure out the Greek yogurt, mayo, Dijon mustard, fresh garlic, lemon zest, lemon juice, capers, salt & pepper. Whisk it all together until it is well combined.

ingredients for Caesar Cream sauce in a bowl with a whisk

Remove about ⅓ of the Caesar sauce to a separate bowl and save for serving.

Pro Tip: If you have really thick chicken breasts go ahead and cut them in half, lengthwise, giving you two thinner breasts.

Season both sides of the chicken with a little salt & pepper.

Add about 3 tablespoon of the Caesar sauce to the bottom of your baking dish.

seasoned chicken breast in a glass baking dish over a cream sauce

Place your chicken breasts on top of the sauce in the baking dish. Pour the remaining Caesar sauce over the top of the chicken.

Ceasar Cream Sauce poured over top of raw chicken

Pop into the oven, uncovered, for 25-30 minutes until the chicken reaches an internal temperature of 165 degrees at it’s thickest part.

We highly recommend using a Thermoworks Thermapen in your kitchen to gage the temperature of all proteins!

Turn the oven on to broil for a final 2 minutes, until the top is a light golden brown in spots.

Make Ahead

You can absolutely prep this recipe a couple days ahead.

Make the Caesar Cream Sauce and pop it in the fridge in an airtight container for up to 2 days.

Cut and season the chicken breasts and also keep in the fridge.

When it is time to eat just assemble the recipe in a baking dish and pop in the oven.

Serving

Serve your Baked Caesar Chicken hot, with the additional sauce on the side.

Serve with mashed potatoes (or instant pot mashed potatoes), lemon herb rice, rice pilaf or risotto, and a green veggie like roasted broccoli, roasted asparagus or green beans.

glass baking dish with chicken topped with cream sauce with capers

Recipe Tips

Zest the lemon before you squeeze the juice.
Cut your thick chicken breast in half, lengthwise, giving you 2 thinner chicken breasts.
Buy good quality chicken, it makes a difference! Look for an “air chilled” chicken, we like Smart Chicken.
Use good quality mayonnaise! We like Hellmann’s.

More Delicious Chicken Recipes!

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This recipe was inspired by the Barefoot Contessa recipe for Caesar Swordfish.

Cajun Shrimp and Sausage Pasta

February 24, 2021 by Susie Weinrich Leave a Comment

Cajun Shrimp and Sausage Pasta is an amazing Cajun flavored dinner that is ready in about 20 minutes! Creamy Cajun sauce coats fettuccine noodles, peppers, onions, shrimp and smoked sausage.

a bowl of pasta with shrimp, sausage and peppers topped with green onions

You might also like this Cajun Pasta Recipe!

Why This Recipe Works

The Cajun flavored sauce is the perfect combo with sausage, shrimp, and pasta.
The already cooked sausage, quick cooking shrimp and slightly crunchy peppers and onions make this dish come together fast!
The egg yolk and parmesan added at the end thicken up the sauce beautifully and add a decadent feel.

Ingredients

Here are the things you will need to make Cajun Shrimp and Sausage Pasta, plus some pro tips on a few specific ingredients.

Sausage – Choose the sausage that you and your family/guests like. I really like a beef smoked sausage, but an Andouille sausage or kielbasa will work here too.

Dry Cooking Sherry – I have used the Roland and Holland brands, both work great. If you do not have Dry Cooking Sherry you can sub ¼ cup white wine.

Shrimp – You will want to buy a “large” sized shrimp, peeled and deveined. It may be marked as 31-35 shrimp per pound.

If you buy frozen shrimp you can thaw in the fridge overnight. Or you can quick thaw by running cool water over the shrimp for a few minutes.

No Salt??

This recipe does not call for salt! Instead you are using Cajun Seasoning, which generally contains some form of salt. If yours does not, add some salt TO TASTE at the end.

The sausage and parmesan cheese are also salty, so be careful if you choose to add salt!

Cajun Seasoning

You can absolutely use your favorite store bought Cajun Seasoning! However, if you prefer to make your own to have on hand, pop over to this post for Homemade Cajun Seasoning.

Step by Step Picture Instructions

This recipe comes together pretty fast, so I recommend prepping all your ingredients in advance –

cut the kielbasa
chop peppers, onions, garlic, and green onions
measure seasoning, cream, and chicken broth
separate egg yolks and beat well
grate the parm cheese

Bring a large pot of salted water to a boil and cook the pasta according to package directions.

Meanwhile, in a large skillet add 1 tablespoon olive oil over medium-high heat.

Add the sliced sausage and brown, about 2 minutes.

Add in the sliced peppers and red onions. Sauté for about 2 minutes.

Pro Tip: Do not overcook the peppers and onions at this point. They will continue to cook with the sauce.

peppers and onions in a skillet with browned sausage

Add the shrimp, garlic and all the seasonings (Cajun seasoning, black pepper, smoked paprika, oregano, thyme, onion powder). Cook the shrimp for about 2-3 minutes until it is just turning pink.

Pro Tip: Don’t worry if the bottom of your pan is getting really brown… that is all flavor and will be used in the next step!

shrimp with peppers and onions in a skillet

Remove everything in the pan to a plate and set aside.

In the now empty hot pan pour the cooking sherry and deglaze the pan.

Deglazing – when you scrape up the brown bits on the bottom of a pan using heat and liquid.

Lower the heat to medium and pour in the cream, butter, and chicken broth. Let the butter melt and then simmer the sauce for a minute.

Add in the cooked pasta, shrimp/sausage/pepper mixture and toss everything with tongs.

Remove from the heat and pour in the egg yolks and parmesan cheese. Toss to coat everything with the thickened sauce.

tossing pasta with shrimp, peppers, and sausage

Serve immediately topped with green onions and red pepper flakes.

Troubleshooting Cajun Cream Sauce

If your sauce gets too thick simply pour in a little extra chicken broth.

If your sauce is too thin, let it cool for 5 minutes and it will thicken as it sits.

If it is too salty, add a little extra cream.

Want more flavor, sprinkle in a little more Cajun seasoning.

a large bowl full of Cajun pasta with shrimp and sausage, two cocktails in mule glasses

Recipe Tips

Add a kick of heat by including a ¼ teaspoon of cayenne pepper and ½ teaspoon red pepper flakes with the other seasonings.
If your Cajun seasoning does not include salt, add some to taste at the end.
Do not overcook your peppers and onions, a little crunch is nice!
If you do not have Dry Cooking Sherry you could sub ¼ cup white wine.
Shrimp cooks fast! Do not overcook it or it will become rubbery and chewy.

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Asian Brussels Sprouts with Dipping Sauce

February 23, 2021 by Susie Weinrich 5 Comments

These Asian Brussels Sprouts make an amazing appetizer or side dish! Brussels sprouts are roasted crispy in the oven and then coated in a sweet and spicy ginger soy glaze. The addition of Sambal Dipping Sauce takes them over the top!

roasted brussels sprouts on a plate with a dipping sauce

Why This Recipe Works

The brussels are roasted to a caramelized crisp in the oven, which helps them hold up to the sauce.
The sauce is just enough to add flavor, but not too much to make the brussels soggy.
The sauce also has plenty of honey to help it stick to the sprouts.
These Asian Brussels are great on their own, but the Sambal Aioli takes them to a whole other level.

Ingredients

There are three groups of ingredients you need for this Asian Brussels Sprouts recipe: Brussels Sprouts, the sauce that the brussels get tossed in, and the Sambal dipping sauce ingredients.

Brussels Sprouts

Shown below are the ingredients for the brussels sprouts:

Ginger Soy Glaze

After the Brussels Sprouts are roasted they are tossed in a sweet and savory glaze. Shown below are the ingredients you need:

ingredients for an Asian Sauce on a table with labels — ***Ingredients Clockwise: Honey, Ginger, Garlic, Soy Sauce, Sesame Oil, Sambal Oelek,***

Ginger – There are two options for adding fresh ginger to this glaze.

Fresh Ginger Nobs - pictured above. My tip here is to use the edge of a spoon to scrap the brown peel from the ginger and then mince or grate the fragrant yellow flesh.
** Our Preferred Method - Dorot Gardens Frozen Ginger Cubes. There is this AMAZING product at the grocery store in the freezer section. They are little cubes of frozen minced ginger. You literally pop the cubes out of the tray and use them as needed. So easy and so convenient!

Sambal Aioli

The final step in this Asian Brussels Sprouts recipe is making an amazing dipping sauce called Sambal Aioli. See the photo below for the ingredients you will need:

Sambal Oelek – this is an Asian Chili Paste that can be found in the Asian food aisle of the grocery store. It has a similar flavor to Sriracha without being overly garlicky. It will have a slight kick of heat and a tang of vinegar.

If you buy a bottle you can also use it to make:

Step-by-Step Picture Instructions

Whisk together the ingredients for the Sambal Aioli. Set aside.

In your oven, move the rack to the lowest level, closest to the heating element.

Pro Tip: By moving your oven rack to the lowest point your brussels will crisp and caramelize better.

Preheat the oven to 450 degrees. Prep a large rimmed baking sheet with parchment paper.

Trim the small stem end of each brussels sprouts and then halve each one. In a large bowl toss the prepped brussels sprouts, olive oil, salt, pepper and red pepper flakes together.

Place the brussels on the baking sheet CUT SIDE DOWN.

Pro Tip: Do not crowd the brussels on the pan or they will steam instead of roast. Also by placing the brussels cut side down the edges of each layers of leaves will caramelize and crisp.

roasted brussels sprouts on a baking sheet

Roast in the oven for 12-15 minutes. You want them to be browned and crisp but not mushy on the inside.

While the brussels are roasting make the ginger soy glaze.

In a small saucepan over medium-low heat add the honey, soy sauce, sesame oil and sambal. Simmer for about 1 minute.

Remove from the heat and stir in the fresh ginger and minced garlic.

Pro Tip: adding the garlic and ginger after the sauce simmers ensures the garlic won’t burn and allows the flavors to be bright and fresh!

pouring ginger soy glaze over the brussels

tossing roasted brussels in an Asian sauce

Toss the cooked brussels in the ginger soy glaze, serve immediately with a side of the Sambal Aioli.

Recipe Tips

Take the extra step to make sure the brussels are cut side down on the baking pan.
Use the parchment paper to roast the brussels, it helps them crisp without sticking to the pan.
Move the baking rack to the lowest position in the oven. It helps make your brussels nice and caramelized.
Don’t overcook your brussels or they will be mushy.

a plate with roasted brussels sprouts with sesame seeds

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Sambal Aioli

February 22, 2021 by Susie Weinrich Leave a Comment

Sambal Aioli is an Asian inspired mayonnaise based dipping sauce. It is made with just 4 ingredients and comes together in about 5 minutes! It is particularly delicious on Asian Brussels Sprouts.

Asian Brussels Sprouts being dipped in Sambal Aioli

It also makes an amazing dipping sauce for fried shrimp, chicken skewers, or french fries, really anything you can think of!

Ingredients

You only need 4 simple ingredients to make this Sambal Aioli!

Sambal Oelek – is an Indonesian chili sauce that is made primarily of chili peppers. You can find it in your local grocery store near the other Asian ingredients.

How to Make Sambal Aioli

In a bowl add the mayo, sambal, honey and fresh lime juice.

mayo, honey, lime juice, and sambal in a bowl

creamy ingredients whisked together in a bowl

Whisk it all together until it is creamy and well combined.

Recipe FAQ’s

Are Sambal and Sriracha the same thing?

While Sambal and Sriracha have some similarities in that they are both chile sauces, they are not the same thing. Sambal is a thicker more textured sauce that has less of a vinegar flavor profile than Sriracha.

What is Sambal made of?

Sambal is an Indonesian chile paste made primarily of a variety of chilies. Some other ingredients include garlic, ginger, shallots, sugar, lime and even shrimp paste.

Sambal Aioli

A delicious 4 ingredients Asian inspired aioli that makes a great dipping sauce for shrimp, chicken, french fries, or really anything you can think of!

5 from 1 vote

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Prep Time: 5

Cook Time: 0

Servings: recipe

Calories: 441kcal

Author: Susie Weinrich

Ingredients

▢ ¼ cup mayonnaise
▢ 1 tablespoon Sambal
▢ 2 teaspoon honey
▢ ½ teaspoon fresh lime juice

Instructions

Whisk all the ingredients together in a bowl.
Serve immediately or store in the fridge for up to a week.

Recipe Tips and Notes:

Perfect served with Asian Brussels Sprouts!

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

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Fish Stick Tacos

February 19, 2021 by Susie Weinrich 3 Comments

That’s right… you can make Fish Tacos with those fish sticks in your freezer! We are firm believers that food doesn’t need to be complicated to be delicious. These tacos are super easy to make, which makes it a great weeknight dinner option. Add a little jalapeno tartar sauce and cilantro lime slaw for an amazing Fish Stick Taco!

a tray full of fish stick tacos in corn tortillas

If you prefer to make your own fish sticks- pop over to this Crispy Baked Fish Stick Recipe.

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Why This Recipe Works

Just because you want crispy fish tacos doesn’t mean you need to batter and fry your own fish! The freezer aisle has what you need, fish sticks.
Adding a delicious tartar sauce and slaw mix amps up the flavor of your fish taco!
If your kids like fish sticks and tacos… you are going to be winning at the dinner table with this recipe.

Listen To The Recipe

If you prefer, you can listen to the full recipe on the podcast Let’s Make Dinner. There is an audio player in the recipe card below where you can listen to the full episode.

How To Make Fish Stick Tacos

Start by cooking your frozen fish sticks according to package instructions.

Meanwhile toss together the ingredients for the Cilantro Lime Slaw OR Fish Taco Slaw.

cilantro lime slaw with vinaigrette being poured over

Pop the ingredients for Jalapeno Tartar Sauce (linked in recipe card below) in the blender.

ingredients for jalapeno tartar sauce in blender

Warm a few tortillas – corn or flour, taco sized tortillas work great.

corn tortillas, fish sticks, slaw and tartar sauce

Assembling

Grab a warm tortilla, lay a pile of slaw down the center. Top with 3-4 fish sticks. Finish with a drizzle of tartar sauce.

corn tortilla in a hand filled with slaw and fish sticks

Serve with some Instant Pot Mexican Rice, 15 Minute Refried Beans, and chips and salsa .

Recipe Tips

Purchase quality fish sticks! We like the Trident Panko Breaded Fish Sticks (Costco).
The tartar sauce and slaw can be made a day ahead for easy dinner prep.
If you want fast and easy use flour tortillas, if you want more flavor use corn tortillas.
When you use corn tortillas warm them in a non stick skillet over medium heat for about 30 seconds per side.

Recipe FAQ’s

What are fish sticks made of?

Generally frozen fish sticks are made of mild white fish, such as cod, haddock or pollock.

How do I pick a good quality frozen fish stick?

Choose a fish stick that has a crispy breading. Also look for a fish stick that is made with fish fillet, NOT minced fish. Even better if they name the actual fish type on the package (ex. cod, haddock, pollock).

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Fish Stick Tacos with Slaw and Tartar Sauce

Super easy fish tacos made with frozen fish sticks! Bonus recipes for a Cilantro Lime Slaw and Jalapeno Tartar Sauce to build the best taco!

5 from 2 votes

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: people

Author: Susie Weinrich

Ingredients

▢ 30 count favorite store-bought frozen fish sticks
▢ 10 flour or corn tortillas - taco size

Recipe for Fish Taco Slaw OR Cilantro Lime Slaw

Recipe for Jalapeno Tartar Sauce

Instructions

Bake the frozen fish sticks according to package instructions.
While they bake make the Cilantro Lime Slaw and Jalapeno Tartar Sauce.
Warm the corn or flour tortillas.

Assembling

Grab a warmed tortilla, fill the bottom with slaw. Lay 3-4 fish sticks in each tortilla. Finish with a drizzle of Jalapeno Tartar Sauce.

Recipe Tips and Notes:

Recipe Tips :

Purchase quality fish sticks! We like the Trident Panko Breaded Fish Sticks (Costco).
The tartar sauce and slaw can be made a day ahead for easy dinner prep.
If you want fast and easy use flour tortillas, if you want more flavor use corn tortillas.
When you use corn tortillas warm them in a non stick skillet over medium heat for about 30 seconds per side.

Fish Sticks:

If you want to make your own fish sticks, pop over to this recipe for Homemade Baked Fish Sticks!

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

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Jalapeno Tartar Sauce

February 18, 2021 by Susie Weinrich 2 Comments

This is the best Jalapeno Tartar Sauce you will have! Perfect dipping sauce for your fish sticks and crab cakes or topper for your fish tacos and fried catfish! It starts with store bought mayo and pickled jalapenos and comes together in the blender in just about 5 minutes.

breaded fish sticks being dipped in jalapeno tartar sauce

Why This Recipe Is SO Good

It comes together really quickly in a blender or small food processor.
The flavors are perfectly balanced between creamy (mayo), tart (lime juice), spicy (jalapeno & red onion), and herbaceous (capers and cilantro).
It is a great way to spice up plain old fried fish sticks or shrimp.
Pair it with this Cilantro Lime Slaw for killer Fish Tacos!!!

Ingredients

Here are the things you need to make this Jalapeno Tartar Sauce recipe, plus some pro tips on a couple ingredients.

Red Onion – After you slice your red onion, give it a short rinse under cool water. This will rinse away the enzyme that makes the onion flavor stay with you for hours!

Lime Juice – To get the most juice from your lime roll it under the palm of you hand with a good amount of pressure. This will prime the pulp for juicing.

How to Make Jalapeno Tartar Sauce

Pop all your prepped ingredients in a small food processor or blender.

jalapeno, red onion, cilantro and mayo in a small food processor

Process for about 15 seconds until everything is well combined and chopped.

creamy sauce blended in a food processor

Use immediately or refrigerate for up to 5 days.

Can I Make This Without a Blender

If you do not have a blender or small food processor you can definitely still make this Jalapeno Tartar Sauce!

Simply mince all the ingredients with a sharp knife – jalapeno, red onion, cilantro, capers, and garlic. Then stir everything together by hand.

jalapeno tartar sauce in a bowl with fried fish sticks

Recipe Tips

To add spice, toss in a pinch or two of cayenne pepper or a couple dashes of hot sauce.
Rinse your sliced red onions to make a milder onion flavor.

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Jalapeno Tartar Sauce

A spiced up tartar sauce perfect for fish tacos, fish sticks, crab cakes, catfish or shrimp!

5 from 6 votes

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Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: cup

Calories: 1170kcal

Author: Susie Weinrich

Equipment

▢
small food processor or blender

Ingredients

▢ ¾ cup mayonnaise
▢ ¼ cup pickled jalapeno peppers - minced
▢ 2 tablespoon (heaping) red onion - diced
▢ 2 tablespoon (heaping) cilantro - chopped
▢ 2 tablespoon capers
▢ 1 garlic clove
▢ 2 teaspoon fresh lime juice

Instructions

Combine all the ingredients in the small food processor or blender and process for approx. 15 seconds.
Use immediately or refrigerate for up to 5 days.

Without a small food processor or blender

With a sharp knife simply mince the pickled jalapenos, red onion, cilantro, capers and garlic. Stir them into the mayonnaise and lime juice.

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

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Cilantro Lime Slaw

February 17, 2021 by Susie Weinrich 1 Comment

This Cilantro Lime Slaw is a bright and refreshing vinegar based coleslaw that comes together in just about 15 minutes! It is a great side dish, especially for Mexican food, add it to the traditional rice and beans. Or it makes a killer topping for fish tacos!

cilantro lime slaw topped with jalapeno in a wooden bowl

Why Make This Recipe

The flavor and crunch are amazing.
Using store bough slaw mix makes this recipe easy and fast!
A vinegar based coleslaw is a fresh and bright departure from traditional creamy coleslaw.
This is a super versatile recipe and can be used as a side dish OR as a topper for chicken tacos, fish tacos or chili lime turkey burgers.
The fresh cilantro, jalapeno and lime creates a delicious flavor profile.

Ingredients

Here are the things that you need to make your Cilantro Lime Slaw, plus some pro tips on a couple ingredients.

Slaw Mix – buy a store bought mix to save time!! I buy the shredded cabbage and carrot coleslaw mix.

Jalapeno – The Jalapeno gives this slaw a little kick of heat. The vast majority of the heat (called capsaicin) lives in the white pith/ribs on the inside, as well as the seeds.

To have a milder slaw only use the bright green flesh of the jalapeno and remove any white parts and/or seeds.

Red Onion – Red onion can sometimes be overpowering in a dish.

To alleviate this simply slice your onions and then either rinse them under cool water for a minute or soak the slices in cool water.

This rinses away the enzyme that makes onion flavor stay in your mouth for hours!

Step-by-Step Picture Instructions

In a medium sized bowl place the shredded cabbage/carrot slaw mix, red onion, cilantro, and diced jalapeno.

In another small whisk together the olive oil, honey, lime juice, salt and pepper.

Pour the vinaigrette over the cabbage and toss it all together so the dressing coats the cabbage.

Use immediately or refrigerate for up to 12 hours.

Recipe Tips

Use store-bought shredded slaw to make this recipe fast and easy.
Choose your level of heat by including the jalapeno pith and seeds or just use the green flesh for a milder flavor.
Rinse your red onion slices to remove the overpowering strong flavor.

a bowl of cilantro lime slaw topped with jalapenos

Recipe FAQ’s

Is Slaw and Coleslaw the same thing?

Yes, slaw and coleslaw are basically the same thing. Using the word “slaw” is just a shortened version of coleslaw. Traditionally slaw or coleslaw is prepared creamy but can also be vinegar based.

What is coleslaw made of?

The main component of coleslaw is shredded cabbage and shredded carrots. Sometimes you will also find shredded purple cabbage and onions.

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

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Cilantro Lime Slaw Recipe

This Cilantro Lime Slaw is a bright and refreshing vinegar based coleslaw that comes together in just about 15 minutes! It is a great side dish or topping for fish tacos!

5 from 2 votes

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Prep Time: 15

Cook Time: 0

Total Time: 15

Servings: people

Calories: 54kcal

Author: Susie Weinrich

Ingredients

▢ 3 cups shredded slaw mix - use store bought coleslaw mix
▢ ¼ cup red onions - diced
▢ ¼ cup cilantro - chopped
▢ 1 jalapeno - finely diced (Using the white pith and seeds will make your slaw spicy. Only use the green flesh for a milder flavor)
▢ 1 tablespoon olive oil
▢ 1 tablespoon honey
▢ 2 tablespoon fresh lime juice
▢ ¾ teaspoon kosher salt
▢ ¼ teaspoon black pepper

Instructions

In a medium sized bowl place the shredded cabbage/carrot slaw mix, red onion, cilantro, and diced jalapeno.
In another small whisk together the olive oil, honey, lime juice, salt and pepper.
Pour the vinaigrette over the cabbage and toss it all together so the dressing coats the cabbage.
Use immediately or refrigerate for up to 12 hours.

Recipe Tips and Notes:

RECIPE TIPS:

Use store-bought shredded slaw to make this recipe fast and easy.
Choose your level of heat by including the jalapeno pith and seeds or just use the green flesh for a milder flavor.
Rinse your red onion slices to remove the overpowering strong flavor.

USES: This slaw makes a great side dish. It is also a great topper for chicken tacos, fish tacos, or turkey burgers.

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

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Shrimp Carbonara

February 15, 2021 by Susie Weinrich 64 Comments

This Shrimp Carbonara recipe is a perfect pasta dinner that only takes 25 minutes to make! Perfectly cooked pasta is coated in a creamy egg & butter sauce and tossed with tender shrimp and crispy bacon. It’s a great weeknight dinner.

a platter with shrimp carbonara, table bread and serving utensils

Another quick weeknight shrimp pasta recipe is this Shrimp Scampi Linguine. You can’t go wrong with either one!

Ingredients

Here are the things that you need to make this Shrimp Carbonara Recipe and some tips on specific ingredients –

Room Temperature Egg – It is important that you use a room temperature egg so that it will break down properly in the food processor (or blender)

Pro Tip: To bring an egg to room temp quickly simply place it in a bowl of warm water for about 5 minutes.

Garlic- This recipe does call for quite a bit of garlic! The flavor is amazing mixed with the bacon, cheese and shrimp. However, if you are sensitive to garlic, then I recommend that you reduce the amount of garlic to 4 cloves.

Shrimp– When you buy it in the store it may be labeled as a number value. This means how many shrimp are in a pound.

For this Shrimp Carbonara you want to use a “large” shrimp, which will generally be around 31/35.

Step By Step Picture Instructions

This recipe comes together really quickly, so I HIGHLY RECCOMEND that you prep all the ingredients before getting started: put salted water on to boil, slice the bacon, place the egg in warm water to bring to room temp, mince the garlic, measure out the butter, pepper flakes, salt, and parm cheese, also chop the parsley.

Now that you are prepared (called mise en place in French. Fancy!) grab a food processor or blender and we will make the base of the sauce.

In the processor/blender add the egg, minced garlic, red pepper flakes, salt, softened butter, and parmesan cheese. Blend about 15 seconds until it is creamy. You may need to stop and scrape the sides down. Set the butter mixture aside for now.

a food processor with a butter egg sauce

Pop the pasta in the boiling water to cook per package instructions.

Pro Tip: Place a measuring cup in your colander and you won’t forget to reserve the starchy pasta water!!

In a large skillet sauté the bacon over medium heat until it is crisped and brown. Remove the bacon with a slotted spoon to a paper towel lined plate.

Drain all but 2 tablespoon of bacon grease from the pan.

Add the shrimp to the bacon grease in the pan and cook over medium heat for about 3 minutes, just until the shrimp are a nice pink color.

Remove the shrimp from the pan and place on the plate with the bacon.

bacon being removed from a skillet with a slotted spoon

Place the now empty skillet over medium heat. Pour in ¼ cup reserved starchy pasta water and deglaze the bottom of the pan.

Deglazing – scraping up with browned bits from the bottom of the pan with hot liquid.

Stir in the pasta, butter/egg mixture, parsley, bacon, and shrimp. Give it a good toss to coat the pasta in the sauce.

a skillet full of shrimp carbonara pasta being tossed with tongs

Serve immediately topped with parmesan cheese and cracked black pepper.

Recipe Tips

The recipe comes together really quickly, so prep all your ingredients before you start cooking!
This is not a “make-ahead” recipe, it is best served immediately.
Make sure you use a room temperature egg. They will process properly when at room temp.
Don’t be shy with the cheese! If you like a creamier cheesier pasta, add another ¼ cup of cheese.
Don’t forget to reserve the starchy pasta cooking water! Place a measuring cup in your colander to remind you.
This recipe would also be delicious with fettuccine or bucatini pasta.

Shrimp and pasta on a serving platter with parsley and parmesan

Audio Recipe

Listen to the full recipe, including tips and tricks, using the player below.

Recipe FAQ’s

What is Shrimp Carbonara

Shrimp Carbonara is an Italian pasta dish made with shrimp and bacon tossed in a creamy sauce that is made with egg, butter and parmesan cheese.

Do you use raw egg in Carbonara?

Yes, Carbonara is traditionally made with a raw egg. It is part of the sauce that makes it completely creamy and decadent. You can rest assured that the hot pasta and hot pan cook the egg enough to be safe.

What other cheese can I use in Carbonara?

If you prefer to not use parmesan cheese in Carbonara that is totally fine, there are plenty of other options. Two great options are Gruyere or Grana Padano. You can use a Pecorino Romano, although it is a little saltier than parmesan.

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Creamy Instant Pot Mushroom Risotto

February 14, 2021 by Susie Weinrich 9 Comments

Instant Pot Mushroom Risotto is a delicious and creamy dish that is easy to make in an Instant Pot (electric pressure cooker). Risotto is a classic Italian rice dish that is made by slowly cooking arborio rice in broth until it becomes creamy and tender. Traditional risotto is a super labor-intensive dish that requires constant stirring and attention, but with an Instant Pot, it can be made with minimal effort.

For another Instant Pot Risotto variation, you should also try this Instant Pot Shrimp Risotto or Instant Pot Parmesan Risotto!

RELATED: Creamy Mushroom Pasta

Why Use The Instant Pot for Risotto

The Instant Pot’s pressure cooking function makes it possible to cook risotto in a fraction of the time it takes to make it on the stovetop…and with a lot less stirring and watching! The Instant Pot’s sauté function is also useful for cooking the mushrooms and onions before adding the rice.

This recipe was written using the 6 quart Duo Plus 9-in-1 Instant Pot. We also love the 6 quart Duo Plus 7-in-1 Instant Pot.

Ingredients

Mushrooms are the perfect addition to risotto, they add a savory flavor and meaty texture. Mushroom risotto is a classic Italian dish that is popular all over the world. It is usually made with porcini mushrooms, which are known for their earthy flavor and meaty texture. However, any type of mushroom can be used to make risotto, including shiitake, cremini, and/or portobello.

Rice for Risotto: When you are making this Instant Pot Mushroom Risotto recipe you want to make sure you are using an Arborio rice, which is an Italian short grain rice. There are other options, but Arborio is the most commonly found risotto rice.

Wine: Choose a white wine for your Risotto that is not sweet in flavor. A Pinot Grigio or Chardonnay are both great options. If you prefer to not use wine you can sub chicken broth.

Pro Tip: If you don’t drink a lot of white wine you can freeze the rest! Just make sure to put it in a freezer safe container. It can be kept for up to 6 months and used in cooking (not for drinking).

Parmesan: Always buy the best parmesan you can. If you can find one that comes from a larger wheel of cheese, that will be great! Authentic parmesan will have a dry appearance and a strong smell. It may also have a rind with writing or lettering.

When to Rinse Your Rice

All rice, including Arborio rice, is covered in a rice starch dust that will thicken during the cooking process and make your rice creamy. That is why when you are making simple white or brown rice it is a good idea to rinse your rice before cooking.

When you are making a creamy rice, like Mushroom Risotto, do not rinse your Arborio rice. The rice starch will help add to the creaminess of your final risotto dish.

A plate of mushroom risotto with sprigs of parsley to the side

How to Make Instant Pot Mushroom Risotto

Using the Instant Pot for your Mushroom Risotto will have you eating dinner in about 30 minutes, with half the work of traditional risotto!

Sauté Mushrooms and Garlic

Turn your Instant Pot on to sauté mode (normal), and add 1 tablespoon of olive oil and 2 tablespoons of butter. Add 2 cups of chopped cremini mushrooms and 5 plump cloves of garlic, roughly chopped. Sauté for about 5 minutes.

Add Rice

Stir in 1 ½ cups dry Arborio rice and 1 teaspoon of kosher salt. Sauté with the mushrooms and garlic for about 2 minutes, stirring the majority of the time.

arobrio rice, mushrooms and garlic in the instant pot

Deglaze with Wine

Pour in 1 cup of dry white wine. Pinot Grigio or Chardonnay make good choices. Deglaze the bottom of the pot.

Deglazing – Using heat and liquid to scrape up cooked bits from the bottom of the pot.

Pro Tip: It is important to deglaze the bottom of the Instant Pot. This can prevent getting the burn notice.

Pour in 3 cups of chicken stock. Scrape the sides of the pot down so all the bits and rice are down in the liquid.

Set Cook Mode

Turn off the sauté mode. Pop the lid on the Instant Pot and turn the pressure vent to “seal”. Set the pot to manual pressure mode, on high, for 7 minutes. At the end of time, do a 10 minute natural release, then quick release any remaining pressure.

mushroom risotto in the instant pot with a wooden spoon

Add Milk and Parmesan

Stir in ¾ cup milk (use 2%, whole, or half & half) and 1 cup fresh grated parmesan cheese. If you want to add frozen peas, add them now.

Give it a taste for additional seasoning and serve immediately : )

Reheating

To reheat your leftover mushroom risotto, simply add a little milk or water to each portion and heat it in the microwave for about 1 minute.

Recipe Tips

If white wine is not something you normally drink you can purchase a small box of white wine. Freeze the leftover wine right in the box (only if you plan to cook with it). Leave room for it to expand in the freezer. It will be good for 6 months.
Do not rinse your Arborio rice. The extra rice starch will add the creaminess.
To make vegetarian use vegetable broth in place of chicken broth.

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Quick & Easy Baked Cajun Salmon

February 13, 2021 by Susie Weinrich 4 Comments

This is perfectly seasoned, flaky & juicy Cajun Salmon that is done in 15 minutes! It is a restaurant-quality recipe you can get on the table FAST, making it a perfect weeknight dinner. Serve your Cajun Salmon with a side of this Cajun Aioli. It’s made with store bought mayo, so it’s easy too!

Baked Cajun salmon on a plate with rice and lemon wedges

If you love fish and seafood definitely also check out this Cajun Shrimp recipe and 15 minute Blackened Tilapia… they are both super FAST and go great with the Cajun Aioli linked above.

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Why Make This Recipe

It bakes in the oven, so after it is seasoned it is hands-off cooking!
The homemade Cajun seasoning is full of herbs and spices that flavor the salmon perfectly.
It is the perfect weeknight dinner because it is so easy to make.
Salmon is a healthy dinner option you can feel great serving your family!

Listen to the Audio Recipe!

You can listen to the full recipe including all the tips and tricks and side dish ideas! There is a convenient audio player in the recipe card below.

Ingredient Details

Here are the ingredients you need to make this Cajun Salmon recipe, plus some tips on a few ingredients.

ingredients for Cajun Salmon with text overlay

Salmon – You will want to purchase 6-8 ounce fresh salmon fillets. They can be skin on or skinless.

Smoked Paprika – There are a couple varieties of paprika. You will want to make sure you have SMOKED paprika. It imparts the best smoky flavor!

Brown Sugar – When you mix brown sugar into your spice mix, make sure to break down any clumps.

Additional Spices – Garlic powder, onion powder, cayenne powder, thyme, oregano, kosher salt and pepper.

Mom’s Tip

Make sure you are getting the best flavor from your herbs and spices. Ground spices can be kept for about 6 months, whole spices can be kept for 5 years!

Step-by-Step Picture Instructions

This Cajun Salmon recipe comes together quickly. Once you make the homemade Cajun seasoning it is only about 12 minutes until dinner is ready. (which is the perfect amount of time to make roasted asparagus as a side dish!)

Preheat the oven to 400°F, make sure your oven rack is in the middle position.

Prep a baking sheet with baking spray or oil.

In a small bowl combine the seasonings and spices – brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, oregano, cayenne pepper, and thyme.

Give it a good stir so no brown sugar clumps remain.

Brush all sides of the salmon fillets with olive oil. Sprinkle the seasoning on all sides. If you have skin on salmon, just press the seasoning into the top and sides of the filets.

salmon fillets sprinkled with Cajun seasoning

Place the fillets on the baking sheet and pop in the oven for 12-14 minutes, until the salmon is firm but not dry.

Mom’s Tip

If you have an instant read thermometer, pull your salmon from the oven when it reads 135 degrees Fahrenheit.

Serving

Serve immediately with a side of Cajun Aioli (recipe linked in recipe card below).

Cajun Salmon on a plate over rice with Cajun Aioli

A green veggie like oven roasted asparagus or roasted broccoli and a rice side dish like dirty rice and beans, a Cajun rice or rice pilaf would be great side dishes.

Recipe Tips

Do not overcook your salmon. You want the salmon to be flaky and moist. I recommend cooking about 12 minutes, or at 135°F internal temperature.
Make sure your herbs and spices are full of flavor and not expired. Give them a good whiff, if you cannot smell them they should be replaced.
Purchase quality salmon, the flesh should be shiny, moist and brightly colored.

More Cajun Style Recipes

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Hot Fudge Pudding Cake

February 10, 2021 by Susie Weinrich 9 Comments

Throw all your other dessert recipes away, this Hot Fudge Pudding Cake is all you need! Decadent chocolate cake is layered with the most delicious fudgy chocolate sauce, all baked together in one pan! The real bonus is that it only takes a few minutes to put together.

hot fudge chocolate pudding cake in an 8x8 pan

Serve this Chocolate Pudding Cake with a little Homemade Whipped Cream , vanilla ice cream, or coffee ice cream.

Now if you read “pudding” and thought this was going to be pudding and now are disappointed, I GOT YOU! Pop over to this recipe for Chocolate Pot de Crème OR Homemade Butterscotch Pudding

Why This Recipe Works

The cake and the fudge sauce bake together in the oven! Believe me, this is half the work of making a cake AND frosting!

Here is what happens to the Hot Fudge Pudding Cake in the oven… the amazing chocolate brownie-like-cake rises to the top, THEN the chocolate sinks to the bottom and becomes a decadent fudge sauce.

It is similar to this Berry Cobbler recipe in that the cake rises to the top and the sauce sinks to the bottom.

Ingredients

There are three sections of ingredients for this Hot Fudge Pudding Cake: dry ingredients, wet ingredients, and the topping. Each section gets mixed separately.

Dry Ingredients

Pro Tip: when measuring dry ingredients, like flour, spoon it into your measuring cup and then level it off. Read more about this in this guide to measuring baking ingredients.

Wet Ingredients

Milk- use a 2% or whole milk.

Topping

Step by Step Picture Instructions

Start by preheating the oven to 350 degrees. Also prep an 8×8 baking pan with cooking spray or oil.

In a large bowl whisk together the dry ingredients.

In another bowl whisk together the wet ingredients.

wet ingredients and dry ingredients mixed in seperate bowls

Pour the wet ingredients into the dry ingredients and stir until they are combined into a nice thick batter.

Pour that batter into your prepared 8×8 pan. Spread it out so it evenly coats the bottom of the pan.

making pudding cake batter and putting it in an 8x8 pan

In another bowl mix together the topping ingredients. This will look like chocolate water, don’t worry that is what it is supposed to look like!

Gently pour the hot liquid over the batter in the 8×8 pan.

making the topping for hot fudge pudding cake and pouring it over the cake

Carefully place it in the 350 degree preheated oven for 35 minutes. This is where the magic happens!!!

Remove it from the oven. The cake should have risen to the top and the fudge sauce is bubbling underneath. See the layers here:

showing the layers of pudding cake - hot fudge on bottom and cake on top

Let it cool for about 15 minutes and then serve!

Serving

Serve your Hot Fudge Pudding Cake warm out of the oven. Scoop out the cake ( which is on the top) and then spoon the fudge sauce (that is on the bottom) and drizzle it over the cake.

three plates of chocolate cake, fudge sauce and ice cream

It is excellent with a scoop of vanilla ice cream, coffee ice cream, or a generous dollop of whipped cream.

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Easy Smothered Burritos

February 9, 2021 by Susie Weinrich 2 Comments

An easy recipe for delicious Smothered Burritos that are filled with seasoned ground beef, refried beans, Mexican rice and cheese and then smothered in red chile sauce and more cheese! Your weeknight Mexican dinner doesn’t get better than this!

burrito cut in half with beans, rice and meat

Ingredients

Here are the things you will need to make this Smothered Burritos Recipe plus some tips on special ingredients:

Ground Beef

You can absolutely use something other than ground beef in this recipe. Here are some other options:

Prepared Rice

You will want to find a Mexican or Spanish rice that is already cooked and just needs to be microwaved. It is usually a shelf stable product that is a “90 second rice”.

If you do not want to use the packaged prepared rice you can definitely make your own. I have a great recipe for Instant Pot Mexican Rice, or you can use this recipe for stove top Mexican Rice.

Step by Step Photo Instructions

Start by preheating the oven to 400 degrees.

Pop your rice in the microwave to warm through, also microwave your refried beans so they are spreadable.

Pro Tip: Add a little water to your refried beans when warming in the microwave. It will help them become creamy and spreadable.

In a large skillet sauté the onions and garlic in the olive oil over medium heat for 5 minutes.

Add the ground beef and brown while crumbling until it is cooked through. If there is extra grease in the pan, drain that before moving on.

Pro Tip: Use an 85/15 or 90/10 ground beef. It still has enough fat to be flavorful, but not so much grease that you beef is greasy.

Sprinkle in the kosher salt, chili powder, cumin, garlic and onion powder, and oregano. Give it a good stir.

Stir in the tomato paste to coat the beef and sauté for 1 minute. Pour in the water and mix. Remove from the heat.

Prepare a large (9×13 or larger) casserole dish with 3 tbsp. of enchilada sauce, spread it across the bottom of the pan to coat.

Set up an assembly line with the burrito tortillas, warmed refried beans, ground beef mixture, warmed rice, and ⅓ of the grated cheese.

Layer each tortilla with refried beans, ground beef, rice and cheese. Dividing the ingredients equally among 5-6 burritos.

a filled burrito then showing how to roll

Roll into a burrito. Lay seam side down in the prepared pan.

Top with the remaining enchilada sauce. Finish by sprinkling the remaining cheese over the burritos.

burritos with enchilada sauce and then topped with cheese

Bake at 400° for 20 minutes.

Time to eat!

Serving

Serve these Smothered Burritos with a side of chips and salsa, maybe some guacamole and a pomegranate margarita or blackberry tequila smash!

Freezing

These burritos are freezer friendly!

Roll the burritos with all the filling. Place each burrito in a freezer safe baggie and freeze for up to 3 months.

To reheat individual burritos warm through in the microwave and then top with enchilada sauce and cheese and microwave until the cheese is melted.

To reheat all the burritos place in a baking dish , cover with foil and bake at 350 for 20 minutes. Remove the foil and cover with enchilada sauce and cheese, bake for another 15-20 minutes until they are warmed through and the cheese is melted and the sauce is bubbling.

Recipe Tips

Use large, burrito sized flour tortillas. This will allow you to really STUFF the burritos with filling.
Warm the refried beans and stir in a little water before trying to spread them on the tortilla. It will make them nice and smooth.
Find a store bought enchilada sauce that you love! I really like the Market Pantry Red Chile Enchilada Sauce from Target.

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