blog - Mom's Dinner

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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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

Print Pin Rate Save

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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More Recipes you will love

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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Instant Pot Cajun Chicken and Rice

February 8, 2021 by Susie Weinrich 64 Comments

Instant Pot Cajun Chicken and Rice is a super flavorful one-pot dinner made right in your electric pressure cooker. It is a combo of chicken thighs, smoked beef sausage and rice mixed with carrots, onions, garlic and peas all infused with Cajun spices. It is done in just over 30 minutes! You are going to love this dinner recipe.

Cajun Chicken and Rice in a bowl with an Instant Pot in the background

Another great Cajun recipe to check out is this Instant Pot Red Beans and Rice, especially great if you have a ham bone leftover!

Why You Should Make This Recipe

A chance to use your Instant Pot to make something other than soup!
It is a meal all made in ONE POT… Helloooo easy prep and easy clean up!
Cooking the rice in the Instant Pot with the Cajun Seasonings , chicken and sausage really amps up the flavor or your long grain white rice.
Everything is included in this dish.. starch, protein, and veggies. No need for a side dish here.

Ingredients

Here are the things that you need to make Instant Pot Cajun Chicken and Rice, and a few notes to help you choose the right ingredients:

Rice – I have tested this recipe using long grain white rice and Texmati rice. Basmati rice should cook in the same amount of time.

Brown Rice

If you want to use brown rice, increase the time to 12 minutes at high pressure with a 5 minute natural release.

Andouille Sausage – I like to use the Johnsonville Andouille Sausage in this recipe. However if you cannot find that, a smoked beef sausage will work too!

Chicken Thighs- Make sure you buy boneless skinless chicken thighs. This is dark meat so it will be super tender and juicy after it is cooked!

Chicken Base- You can find this in the soup aisle of your grocery store. It comes in a paste form and is way more flavorful than bouillon. We like the Better Than Bouillon brand.

Cajun Seasonings

Some of the most important ingredients in this recipe are the spices and seasonings! It is what gives it that Cajun, Southern flavor.

a list of seasonings to use in cajun chicken and rice, with text

You will want to use a “Cajun Seasoning”. There are a lot of options here; I have used the Louisiana Fish Fry Cajun Seasoning as well as the McCormick’s Cajun Seasoning Blend. Both are great.

Store Bought Cajun Seasoning

Check and see if there is salt in your seasoning blend by looking at the ingredients. If there IS SALT do not add additional salt until you taste the final product.

But if you want to make your own it is super simple and you probably have most of the ingredients in your spice cabinet, pop over to this recipe for Homemade Cajun Seasoning!

Some other recipes to make with your Cajun seasoning are Cajun Shrimp and Dirty Rice and Beans.

Step-by-Step Picture Instructions

You will be building layers of flavor in this dish, and it turns out to be the most delicious one pot dinner!

Prep Your Rice.

Start by rinsing your rice under cool water in a fine mesh colander. Lightly toss it with your fingers until the water runs clear. Set it aside.

Sauté Veggies.

With your Instant Pot on sauté mode add the oil and let it heat up. Add the cut carrots, onions and garlic and sauté for just about 5 minutes, stirring often.

Add Chicken, Sausage, Seasonings, Etc…

Turn off sauté mode and stir in the chicken pieces, cut sausage, smoked paprika, turmeric, onion powder, garlic powder, red pepper flakes, black pepper and chicken base.

Give it all a good stir to coat.

instant pot with sausage, chicken, onions and seasonings

rice poured on top of the Cajun chicken and sausage

Add Rice and Liquid.

Add the rinsed rice to the pot and give it a VERY LIGHT stir. You don’t want all the rice to sink to the bottom.

rice lightly stirred into the sausage, chicken and veggies

Pour in the chicken broth and make sure that most of the rice is submerged.

Lightly pour the canned diced tomatoes over top. Do not stir the pot again.

chicken broth poured into the instant pot with rice and chicken and sausage

diced tomatoes poured on top of cajun chicken and rice in the instant pot

Pressure Cook.

Pop the lid on and turn the pressure valve to seal. Set the pot to cook on high pressure for 8 minutes.

Do a 5 minute natural release and the finish with a quick release.

Fluff The Rice and Add Peas.

Stir the frozen peas into the pot and fluff the rice with a fork.

cajun chicken and rice in the instant pot

Taste for additional seasonings… kosher salt, Cajun seasoning, red pepper or cayenne for heat.

Serve hot!

Recipe Tips

Make sure you rinse your rice before adding it to the pot. This will remove some of the starch and make sure your rice isn’t overly sticky.
Taste the dish at the end to see if you want more seasoning… Cajun seasoning, kosher salt, or peppers.
Cut your carrots about ½ inch thick so that they don’t turn to mush when they cook under pressure.
Crank up the heat by adding a dash of cayenne or a few extra pinches of red pepper flakes.
Sub red kidney beans for the peas to make more of a dirty rice with chicken and sausage. Drain the red beans and add them with the rice.

More Amazing Cajun Recipes

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**This dish was inspired by Pressure Cooker Weeknight Paella with Chicken & Sausage from Simply Recipes.

Run It Back Cocktail- GO CHIEFS

February 4, 2021 by Susie Weinrich Leave a Comment

If you are cheering on the Kansas City Chiefs then you better have a Run It Back Cocktail in hand! This is the official cocktail! It is a vodka based drink that is a little sweet and a little tart and perfectly red to watch the Chiefs play football!

a red martini cocktail on a table with snacks

Ingredients

Grab these things to make your Run It Back Cocktail:

Vodka ; raspberry vodka is very good here but can also use a citrus flavored vodka or regular vodka.
Cranberry Cocktail Juice
Triple Sec
Grenadine Syrup
Lemon
Cocktail Shaker
Stemmed Cocktail Glass or Martini Glass

The nice thing is you can serve it up style in a martini glass or over ice, topped off with a little soda water.

More RED Cocktail Recipes

More Football Game-Day Recipes

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run it back cocktail in a martini glass on a table with snacks

Run It Back Cocktail; GO CHIEFS!!

A perfectly red cocktail to cheer on the Kansas City Chiefs!

5 from 4 votes

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Prep Time: 5

Cook Time: 0

Servings: cocktail

Author: Susie Weinrich

Equipment

▢
Cocktail Shaker

Ingredients

▢ 2 oz cranberry cocktail juice - (or cran-raspberry cocktail)
▢ 1 oz vodka - ; raspberry vodka is very good here but can also use a citrus flavored vodka or regular vodka.
▢ 0.5 oz triple sec or Cointreau
▢ splash of grenadine syrup
▢ squeeze of a lemon wedge

Garnish

▢ lemon twist
▢ Optional – maraschino cherry

Instructions

To serve "up" in a stemmed glass…

Fill a cocktail shaker with ice.
Pour in the cranberry cocktail, raspberry vodka, triple sec, splash of grenadine and squeeze of lemon.
2 oz cranberry cocktail juice, 1 oz vodka, 0.5 oz triple sec or Cointreau, splash of grenadine syrup, squeeze of a lemon wedge
Shake vigorously for about 15 seconds.
Pour into a stemmed martini or cocktail glass. Garnish with lemon twist.
lemon twist, Optional – maraschino cherry

To serve over ice…

Shake the cranberry, vodka, triple sec, grenadine and lemon in a shaker with ice.
Pour over ice in a cocktail glass and top with soda water or lemon flavored soda water.
Garnish with a lemon twist and/or a maraschino cherry.

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

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Beef Pot Roast with Gravy

February 3, 2021 by Susie Weinrich 5 Comments

An amazing Beef Pot Roast recipe that turns out perfectly tender. It braises in the oven right along with carrots and an herbed gravy. This is the perfect Sunday dinner you have been looking for! You can also make it in your electric pressure cooker with this recipe for Instant Pot Beef Pot Roast!

a serving plate with pot roast, mashed potatoes, and cooked carrots

Just whip up some Mashed Potatoes (or Instant Pot Mashed Potatoes) and add some rolls and butter to the table and dinner is ready!

Why This is the BEST Recipe

Fresh herbs along with fresh garlic, balsamic vinegar, and Worcestershire create layers of flavor even before the roast goes in the oven.
One of your side dishes, cooked carrots, bakes right along with the roast. Hello time saver!
Braising the chuck roast in beef broth yields the most tender pot roast.
Before serving you make the most incredible herbed gravy from the braising liquid.
If you have never made a Beef Pot Roast before this is a great beginner recipe to follow. There are step by step pictures below and expert tips to make sure your first roast turns out juicy, flavorful and fall apart tender!

Ingredients

Here are the things you need to make Beef Pot Roast with Gravy, plus some special notes about a few ingredients and supplies:

Dutch Oven- You will want to make sure that you have a heavy bottomed pot that has a lid, like a Dutch Oven or glazed cast iron pot. The lid will allow you to properly braise the pot roast in the oven.

Best Beef Choice – In my experience I find that using a 3-4 lb. chuck roast is the best option. It has great flavor and the best ratio of fat to meat (marbling), making it completely fork tender when braised.

However you can also use an arm roast or brisket in this recipe, they have a lower fat content which will allow them to slice into nice individual slices.

Fresh Herbs – Definitely take the extra step to get fresh herbs (rosemary & thyme). They really impart the best flavor.

Step-by-Step Picture Instructions

To make your Beef Pot Roast with Gravy start by grabbing all your ingredients and preheating the oven to 325 degrees.

Pre-Oven Prep

Place your Dutch Oven or heavy bottom pot on the stove top over medium heat. Add 2 tablespoon olive oil to warm.

Meanwhile pat your chuck roast dry with a couple paper towels then sprinkle the salt and pepper on both sides.

Place the seasoned chuck roast in the hot pot and brown the first side for 5 minutes, then flip and brown the other side for 5 minutes.

chuck roast seasoned with salt and pepper and then browned in a pot

Expert Tip: Do not disturb the roast while it is browning, it needs to stay in contact with the pan to properly brown.

Remove the browned roast and place it on a plate, set aside.

Add an additional 1 tablespoon olive oil to the pot. Add the onions, carrots and celery to the pot and sauté for about 5 minutes.

Add in the garlic and tomato paste and stir around the pot for 1 minute.

veggies in a dutch oven and then tomato paste added to the pot

Pour in 1 cup of beef broth and deglaze the bottom of the pot.

Deglazing – when you scrape up the browned bits from the bottom of the pan.

Pour in the remaining 3 cups of beef broth, Worcestershire sauce, balsamic vinegar, rosemary and thyme and bay leaves. Give it all a stir and then bring it to a boil.

beef broth with veggies in a pot, then a browned chuck roast added in the pot

Once it boils remove from the heat and nestle the browned chuck roast back in the pot. You want the liquid to go about ½ way up the roast.

Oven

Place the lid on the pot and pop the pot in the preheated 325 degree oven for 3.5 hours.

Take the pot out of the oven, remove the pot roast and cooked carrots from the pot and place on a serving platter.

Let them rest under a loosely tented piece of foil while you make the gravy….

Make the Gravy

Strain the remaining liquid through a fine mesh sieve set over a bowl to remove the solids (onions, celery, herbs and bay leaves), discard the solids. Skim off as much fat as you can from the top and discard, that fat will make your gravy greasy if you leave it.

cooked veggies and herbs in a sieve over a bowl

Expert Tip: The fat is the translucent shiny orangey liquid at the top of the bowl (see the photo below). Tilt your bowl to the side and most of the fat will fall to one side, making it easier to skim from the top without getting the good liquid/stock underneath.

text and arrows showing the fat and broth

Pour the remaining strained liquid back in the pot. Bring the liquid to a simmer over medium heat.

In a small bowl mash together the room temp butter and flour, making a Beurre Manié (thickener).

Whisk the flour/butter mixture into the simmering sauce. Let it simmer for about 2 minutes and it should thicken into a really beautiful gravy.

Taste the gravy for additional seasonings (salt and pepper).

Serving

Serve this pot roast sliced/pulled into individual portions with the cooked carrots and a side of mashed potatoes, all topped with the herbed pan gravy.

If you are having a large Sunday Family Dinner then add some rolls and butter, Broccoli Bacon Salad, and Raspberry Jello Salad.

a serving platter of beef pot roast, carrots and potatoes.

Recipe FAQ’s

How many does a roast serve?

Plan on around 3-5 ounces per person. If you have a 3-4 lb. roast you can plan on serving 6-8 people.

What is the difference between a roast and pot roast?

A roast, like roast beef is generally cooked dry in the oven. However, a pot roast is cooked in some type of liquid (broth, wine, or water), using a braising method.

What is braising?

Braising is a method of cooking, usually referring to meat or vegetables, where the food is browned in oil over medium heat and then cooked low and slow in a covered pan in a little liquid, either on the stove top or in the oven.

Why is my pot roast tough?

When you braise a cut of beef it will first become pretty firm and then, with time, the connective tissue will melt and the fat will render and it will become fork tender. It is important to allow enough time for your pot roast to braise. If your pot roast is tough, pop it back in the oven for 30 minute increments until it is fall-apart tender.

How do you thicken pan juices for gravy?

To thicken gravy you add a little fat and starch. In this case we add a mixture of softened butter and flour, called a Beurre Manié. You can also add a cornstarch slurry, which is a tablespoon of cornstarch mixed with a tablespoon of cool water. Add it while the liquid is simmering.

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No-Bake Chocolate Pot de Crème

February 2, 2021 by Susie Weinrich 1 Comment

Chocolate Pot de Crème looks and tastes like a super elegant dessert, but couldn’t be easier to make! It only takes about 15 minutes to make in the blender, then pop it in the fridge for 2 hours. No baking required! When it’s ready the decadent chocolate custard literally melts over your tongue.

a dessert cup full of chocolate pot de crème topped with whipped cream and raspberries

Another easy pudding/custard dessert to check out is this Homemade Butterscotch Pudding.

Why This Recipe Works

The hot coffee and milk “cook” the custard just enough so there is no need to bake this pot de crème.
The chocolate flavor is enhanced by a bit of strong coffee.
Most of the work of this recipe is “hands off” while it thickens in the fridge!

Ingredients

You only need a couple things to make this No-Bake Chocolate Pot de Crème Recipe.

Room Temp Eggs

It is important to use room temp eggs so that they break down easily into the custard and combine into the mixture.

To get room temperature eggs simply place the 3 eggs (still in the shell!) in a bowl of warm water for about 5 minutes. That’s it!

Strong Coffee

Brew some strong coffee or grab some from a local coffee shop. The coffee actually enhances the flavor of the chocolate.

I like to use an Americano here, which is 2 shots of espresso topped with around 6 ounces of hot water.

What is “Pot de Crème”

Pot de Crème is a French dessert that is translated as “pots of custard” or “pots of cream”.

It is pronounced “Poe duh Krehm”.

Step-by-Step Picture Instructions

Blend Chocolate

In a blender or food processor add the semi-sweet chocolate chips, room temperature eggs, sugar, salt and vanilla.

eggs, vanilla, chocolate chips, sugar and salt in a food processor

Process/blend for about 15 seconds.

chocolate and eggs blended in food processor

Add Coffee & Milk

In a separate bowl or mug, warm the coffee and milk together in the microwave just before boiling.

Turn the processor/blender on again and slowly pour the hot coffee/milk mixture through the feed tube. Let it process for about 45 seconds, until the chocolate melts completely and the mixture starts to thicken.

Pour Into Serving Cups or Bowls

Grab your serving cups. Carefully pour the chocolate mixture into 6 ramekins or dessert cups. Place in the fridge for 2-12 hours until they are firm.

Serving

Top each cup with whipped cream, berries, and/or chopped chocolate.

a spoon taking a bite of chocolate custard

Recipe Tips to Make it Perfect!

Make sure that you use strong coffee! It adds a depth of flavor and enhances the chocolate.
Heat the coffee and milk until right before it boils. This heat will lightly “cook” the custard when you add it to the blender.
Use room temperature eggs. This will ensure they break down completely into your custard.
Serve with whipped cream to balance the strong chocolate flavors.

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