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Tuna Melt Sandwich

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If you're already a fan of my Classic Tuna Salad recipe, you're going to love this next-level comfort food: the Tuna Melt. It's everything you love about tuna salad-creamy, tangy, and satisfying-but sandwiched between golden, crispy bread and melty cheese (or served open faced!).

A tuna melt sandwich cut in half and stacked on top of eachother

This is a totally easy and inexpensive lunch or dinner. The nice thing is you can make the tuna salad ahead to it is ready when you are.

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Ingredients Details

  • Tuna - buy cans of high quality canned chunk white albacore tuna for the best results.
  • Mayonnaise - The base for a creamy tuna salad.
  • Celery and Red Onion- Adds crunch and freshness. Dice it small so nobody is getting huge chunks of celery or onion. Also if your onion seems to be really strong, rinse a cut piece in cool water before dicing.
  • Relish - This gives that punchy briny bite.
  • Seasonings – a combo of garlic powder, onions powder, kosher salt and black pepper is all you need.
  • Dijon Mustard – Just like the relish, it gives your tuna salad a tangy punch of flavor.
  • Cheese - Go for a melty cheese like cheddar, American or provolone.
  • Bread - Sourdough, white or wheat sandwich bread, or even a sturdy whole grain will work. For an open faced tuna melt opt for an English Muffin!

Step by Step How To Make The Recipe

Tuna Salad in a bowl with bread and fruit in the background

Step 1

Mix your drained tuna with the tuna salad ingredients. Taste and tweak!

Step 2

Butter two pieces of bread and spoon on the tuna salad, top with a slice or two of cheese.

Step 3

Heat a skillet over medium low heat, add the sandwich, buttered side down, and grill the tuna melt, flip and continue until the sandwich is golden and the cheese is melty.

a toasted tuna melt sandwich on a cutting board

Step 4

Serve it up!

Serving Ideas

  • Pair it with tomato soup for that classic diner feel.
  • Serve with kettle chips for crunch.
  • Add a simple green salad with a sharp vinaigrette to balance the richness.
  • Slice it into strips for kids or serve open-faced on an English muffin for brunch
an open faced tuna melt on a piece of parchment paper

Recipe Tips To Remember

  • Use a high quality canned tuna packed in water, either a chunk white or whole white albacore tuna.
  • Make sure to press all the water out of the tuna before mixing the tuna salad, this will prevent your tuna melt from getting soggy.
  • Low and slow is key. You want the cheese to melt before the bread burns.
  • Don't overfill the sandwich or it'll spill out everywhere. Keep it to about โ…“ cup tuna salad per sandwich.
  • If your cheese isn't melting fast enough, cover the pan with a lid for 30 seconds to trap some heat.

More Easy Sandwich Recipes

A tuna melt sandwich cut in half and stacked on top of eachother

Tuna Melt Sandwich Recipe

An excellent recipe for tuna melt sandwich made with a flavorful homemade tuna salad, perfectly melted cheese, and golden, crispy bread.
No ratings yet
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4 Sandwiches
Author: Susie Weinrich

Ingredients

  • 4 - 5oz cans chunk white albacore tuna - packed in water - drained really well
  • โ…” cup mayonnaise
  • ยพ cup celery - finely diced
  • ยผ cup (heaping) red onion - finely diced
  • ยผ cup sweet pickle relish - drained of liquid
  • 1 ยฝ tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • ยฝ teaspoon onion powder
  • ยฝ teaspoon kosher salt
  • ยผ teaspoon black pepper

Assembly

  • Bread or English Muffin
  • Butter
  • Cheddar or American Cheese Slices

Instructions
 

  • Place the tuna in a fine mesh sieve and drain as much liquid from the tuna as possible.
    4 - 5oz cans chunk white albacore tuna
  • In a medium size bowl combine the remaining tuna salad ingredients and stir to thoroughly combine.
    โ…” cup mayonnaise, ยพ cup celery, ยผ cup (heaping) red onion, ยผ cup sweet pickle relish, 1 ยฝ tablespoon Dijon mustard, 1 teaspoon garlic powder, ยฝ teaspoon onion powder, ยฝ teaspoon kosher salt, ยผ teaspoon black pepper
  • Add in the drained tuna and fold it into the mayo mixture until combined.
  • Heat a skillet over medium low heat. Butter two slices of bread on one side. Scoop the tuna salad on one piece of bread (on the unbuttered side), then top with a slice or two of cheese. Top with other buttered slice of bread.
  • Place in hot skillet, buttered side down. Grill until golden, flip and grill until other side is golden and the cheese is melty.
Did you make this recipe?Connect with me and let me know by commenting below!
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Complete Easter Brunch Menu

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Spring has sprung, and that means it's time to plan one of the best meals of the season-Easter Brunch. Truly Easter is one of our favorite meals of the year! Whether you're hosting a big family gathering or keeping things more low-key, a delicious Easter brunch spread can make the day feel extra special.

a table scape that has tulips, plates, and wine glasses with text overlay that says Easter Brunch

This menu is full of fresh flavors, make-ahead dishes, and comforting classics that everyone at the table will love. A lot of the dishes can be made ahead, making YOUR Easter even better!

We’re keeping parts of this menu classic with a tender brown sugar glazed ham and broccoli bacon salad. Then we add a brunch element with a fluffy egg frittata and fresh fruit salad. A holiday menu wouldn’t be complete without a potato and we’ve added crispy herbed roasted potatoes for a super Spring-y taste. Finally instead of a full dessert you will make these Morning Glory Muffins which are more brunch appropriate but are like cake in a muffin-package!!

Full Easter Brunch Menu with Recipes

spiral cut smoked ham with glaze cooked in a baking dish
How To Cook Spiral Ham
EVERYTHING you need to know to make a flavorful and juicy bone-in spiral cut smoked ham. From reheating to cutting and serving, plus a video for 3 ham glazes!
Check out this recipe
glass measuring cup with brown sugar and mustard ham glaze. A spiral cut ham in the background
Brown Sugar and Mustard Ham Glaze Recipe + Video
A really great recipe for a Brown Sugar and Mustard Ham Glaze perfect to amp up the flavor of your Spiral Cut Smoked Ham.
Check out this recipe
Egg frittata baked in a cast iron pan.
Classic Egg Frittata Recipe + Video
A classic egg frittata is the ultimate easy, no-fuss meal that works for breakfast, or even a light dinner. It's packed with fluffy eggs, melty cheese, and shallots.
Check out this recipe
broccoli bacon salad in a white bowl
Broccoli Bacon Salad Recipe + Video
A classic Broccoli Bacon Salad recipe that has raw broccoli, crispy bacon, sweet raisins and sunflower seeds with a sweet and tangy dressing. Makes a great side dish for any holiday or barbecue.
Can also be prepped a day ahead!
Check out this recipe
Herb roasted potatoes being scooped up on wooden serving spoon.
Herb Roasted Potatoes Recipe + Video
These Herb Roasted Potatoes are over-the-top! Roasted Yukon Gold potatoes are tossed with a mixture of olive oil, Dijon, lemon, garlic, chives, dill, parsley and rosemary then sprinkled with parmesan cheese. They make a great side dish or breakfast/brunch potato.
Check out this recipe
a morning glory muffin cut open to show all the fruits, veggies and nuts
Apple Carrot Morning Glory Muffins (Healthy Recipe)
Super tender & moist Morning Glory Muffins are filled with wholesome ingredients like; carrots, apple, orange, pineapple, raisins, and nuts.
Check out this recipe
A large bowl of fruit salad topped with a sprig of mint
Fresh Fruit Salad Recipe
This Fresh Fruit Salad is bright and just sweet enough. A simple citrus glaze made with fresh lemon juice, orange juice, sugar, and lemon zest that coats the fruit and makes it perfectly sweet and juicy.
Check out this recipe

Dishes To Prep Ahead

There are a couple dishes that can be made ahead so you can enjoy Easter instead of cooking in the kitchen all morning!

  1. The ham glaze can be made a day or two ahead and stored in the fridge until it is time to bake the ham.
  2. Prep all the components of the broccoli bacon salad a day ahead and store in the fridge – dressing separate from the salad, and I like to store the onions separate too. About 30 minutes before brunch, mix it all together.
  3. The Morning Glory Muffins can be make WEEKS ahead and kept in the freezer (I do this at Christmas when we have house guests), they thaw at room temp. perfectly.
  4. Wash, cut and prep all the fruit the day ahead, storing in the fridge, making sure you layer the more delicate fruit on the top (strawberries and blueberries). Then mix everything together with the citrus glaze up to 2 hours before brunch.

Set Up A Buffet

Brunch can be a little more casual than a full blown dinner. A buffet set up with plates, utensils, napkins, all the dishes/recipes with serve ware is perfectly acceptable!

I also recommend setting up a drink station; hot coffee, iced tea, water and 1-2 juices. Possibly add some prosecco if guests want to make a mimosa or just have a little bubbly. Don’t forget the ice, ice scoop and glassware.

Room Temp is Okay

Do not stress about getting chaffers and catering equipment to keep everything warm. ALL of these dishes, including the ham and potatoes, are totally acceptable warm or at room temp.

Add a Special Touch

Set the mood with some spring flowers, pastel napkins, dyed eggs, bunnies, or a simple centerpiece. If it is an all adult celebration, a fun touch to the morning would be an adult Easter egg hunt. Fill plastic eggs with “adult friendly” items like airplane bottles of wine or liquor, a $1 bill, or course candy, lottery scratcher tickets, travel size items, etc…

More Easter Recipes

We take Easter very seriously at Mom’s Dinner… it is Susie’s favorite meal of the whole year! So you can be sure that whether you make the Easter Brunch menu above or any of the additional Easter Recipes below, they will be spectacular.

Easter Dinner Table with white flowers and candles

Easter Dinner for 10 People

Everything from ham, cheesy potatoes, to deviled eggs and carrot cake. All the recipes you need.

Get the recipes

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Old Fashioned Cake Mix Coffee Cake

by 3 Comments

If you have a box of yellow cake mix in the pantry, you're already halfway to making this Cake Mix Coffee Cake! The yellow cake mix is prepped with sour cream, eggs and vanilla, then it gets layered with a SUPER flavorful cinnamon, butter and pecan swirl. After it bakes you will drizzle a vanilla glaze over the top. No one will know it started with a box mix-this one tastes and looks completely homemade.

Slice of cake mix coffee cake showing the cinnamon and brown sugar swirl baked in as its removed from the pan.

This Cake Mix Coffee Cake makes a great sweet breakfast or brunch bread (especially when you have house guests!), or a mid-afternoon snack with a cup of coffee!

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Ingredient Details

There are three parts to this coffee cake recipe; the cake mix, the cinnamon pecan streusel and the icing glaze. Here are the ingredients that make up these parts:

Yellow Cake Mix – any store bought yellow cake mix will work. I have made it with Duncan Hines, Pillsbury and Aldi. You will not prepare the cake mix, you will use the dry mix and blend with the ingredients in the recipe card below.

Eggs – three large eggs combine with the yellow cake mix to make the cake batter.

Sour Cream – using sour cream for the cake batter makes for a really tender, rich and moist cake!

Vanilla –a little vanilla extract enhances the flavor of the cake.

Pecans – chopped pecans create a wonderful texture in the coffee cake streusel layers!

Butter – melted salted butter brings the streusel together.

Cinnamon – it is not a typo, you will need 2 Tablespoons of cinnamon! I promise it gives the most amazing cinnamon flavor without being overpowering!

Icing – the icing is a classic vanilla glaze. You will need powdered sugar, melted butter, milk and vanilla.

Watch The Recipe

How To Make Cake Mix Coffee Cake

Brown sugar mixture with cinnamon and pecans combined in a small mixing bowl.

Step 1

Make the cinnamon streusel layer by combining the pecans, โ…” cup yellow cake mix, melted butter and cinnamon. Set aside.

Coffee cake batter in a mixing bowl.

Step 2

Mix the batter by blending the sour cream, remaining cake mix, vanilla and eggs.

Hand sprinkling brown sugar mixture over the coffee cake batter.

Step 3

Preheat the oven to 325ยฐF. Prep a 9×13 pan with nonstick spray. Pour half the cake batter in, top with a layer or streusel, top with remaining cake batter, then remaining streusel.

Freshly baked cake mix coffee cake before a vanilla glaze it added for the finishing touch.

Step 4

Bake for 30 minutes, until set and golden. While it bakes, stir together the icing.

Simple vanilla icing being drizzled over a cake mix coffee cake in a baking dish.

Step 5

Let the cake cool for 10-15 minutes, then drizzle with the icing. Cut into squares and serve!

Recipe tips to remember

  • Any brand of yellow cake mix will work!
  • Don’t prepare the cake mix, you will use it dry with the ingredients in the recipe card.
  • Yes, it is 2 tablespoon of cinnamon, it looks like a lot, but it is perfect!
  • Using an offset spatula to spread the batter in the pan can make the task a little easier.
Fork being used to serve a slice of coffee cake with vanilla icing on top.

More Sweet Baked Treats

Susie leaning on the kitchen counter

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Did you make this recipe?

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

Rate This Recipeโ†’
A slice of cake mix coffee cake topped with a vanilla icing, being served out of the baking pan.

Cake Mix Coffee Cake Recipe + Video

This delicious Coffee Cake is made with a yellow cake mix, layered w/ a cinnamon, butter and pecan swirl, and topped with vanilla glaze! So easy to make!
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 people
Calories: 389kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 box yellow cake mix
  • 3 eggs - lightly beaten
  • 1 ยฝ cups sour cream
  • 2 tsp. vanilla
  • 2 Tbsp. cinnamon
  • 3 Tbsp. butter - melted
  • ยฝ cup brown sugar
  • ยฝ cup chopped pecans
  • nonstick spray

Vanilla Icing

Instructions
 

  • Preheat oven to 350 degrees and prepare a 9×13 inch pan by spraying with baking spray.
  • In a medium bowl, combine โ…” cup of the dry yellow cake mix with the cinnamon, melted butter, brown sugar and chopped pecans. Mix with a fork until the mixture looks like wet sand. Set aside.
    (Yes, it is 2 tablespoon of cinnamon, not a typo)
    2 Tbsp. cinnamon, 3 Tbsp. butter, ยฝ cup brown sugar, ยฝ cup chopped pecans
    Brown sugar mixture with cinnamon and pecans combined in a small mixing bowl.
  • In a separate large mixing bowl, combine the remaining dry yellow cake mix with the eggs, sour cream and vanilla. Mix on low speed with an electric mixer until just combined. Then mix for 1 minute on medium speed.
    3 eggs, 1 ยฝ cups sour cream, 2 tsp. vanilla
  • Time to layer the coffee cake, an offset spatula can make this a little easier!
    Pour half of the batter into the prepared 9×13 inch pan. Spread evenly.
    Sprinkle half of the brown sugar mixture over the batter.
    Hand sprinkling brown sugar mixture over the first layer of coffee cake batter added to a baking dish.
  • Top with the rest of the batter and try to spread as evenly as possible.
    Butter knife used to swirl the brown sugar mixture into the coffee cake batter in a baking dish.
  • Sprinkle the remaining brown sugar mixture over the top.
    Hand sprinkling brown sugar mixture over the coffee cake batter.
  • Bake at 350โ„‰ for approximately 30 minutes or until golden brown and when a toothpick inserted into the middle of the cake comes out clean.
    Freshly baked cake mix coffee cake before a vanilla glaze it added for the finishing touch.
  • While the cake is baking prepare the icing. Mix all the icing ingredients in a bowl and stir until it becomes a thick drizzling consistency.
    1 cup powdered sugar, 2 Tbsp. butter, 1 teaspoon vanilla, 2 tablespoon milk
  • Let the coffee cake cool for 10-15 minutes. Drizzle the frosting over the top and serve immediately.
    Simple vanilla icing being drizzled over a cake mix coffee cake in a baking dish.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1slice | Calories: 389kcal | Carbohydrates: 59g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 382mg | Potassium: 118mg | Fiber: 2g | Sugar: 39g | Vitamin A: 406IU | Vitamin C: 0.4mg | Calcium: 166mg | Iron: 1mg

How To Make A Frittata

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This is a super classic recipe for an Egg Frittata. It is simple to make and is a great addition to a breakfast or brunch. Start by softening shallots, stir together eggs, heavy cream, seasonings and cheese. Add the shallots to the mix and bake in a skillet for 25-30 minutes. Slice it into wedges and serve!

Freshly baked egg frittata topped with chopped chives with a bowl of fresh strawberries, crispy bacon and bagels.

It is so easy to customize with herbs, veggies, or protein to match the event, holiday or season. You can also mix up the cheeses for a different flavor profile.

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Ingredient Details

Butter and Oil – It is important to have enough butter and oil for your frittata pan. It helps sautรฉ the shallots and it helps provide a non-stick surface for the eggs to bake.

Shallots – These are a more mild onion, smaller in size and purple/pink in color. If you don’t have a shallot I would recommend using a sweet yellow onion.

Eggs – You will need 8 large eggs for this recipe, this is the main ingredient!

Heavy Cream – Don’t skimp on the heavy cream in this recipe. The cream helps the frittata have a creamier texture.

Ingredients for a frittata

Gruyere Cheese – This cheese is a bit expensive, but it has a very distinct flavor that is perfect for a frittata. But if you want to sub, you could use just about any cheese that will melt into the frittata; fontina, swiss, parmesan, white cheddar…

Seasonings – A combo of kosher salt, black pepper, onion powder and garlic powder is all you need!

Chives/Green Onion – This is an optional ingredient to garnish the top of the frittata after it cooks.

How To Make A Frittata

This is a quick overview of how to make an Egg Frittata. For more detailed instructions and ingredient amounts, pop down to the recipe card:

Thinly sliced shallots sauteing in a cast iron pan.

Step 1

Start in a 10 inch oven safe skillet. Sautรฉ the shallots in the butter and olive oil.

Fork whipping eggs together with the onion mixture.

Step 2

Meanwhile whisk the eggs, cream and seasonings together.

Add in the cheese and sautรฉed shallots.

Whipped egg onion mixture added to a cast iron pan.

Step 3

Wipe the pan with the additional 1 teaspoon olive oil. Pour the egg mixture in and bake.

A cast iron skillet with a sizzling egg frittata fresh out of the oven.

Step 4

The frittata will come out of the oven all puffed and set. It will deflate a little as it cools.

Run a sharp knife around the edge of the pan. Cut into wedges and serve.

Recipe tips to remember

  1. Fresh grate your cheese – it will melt better and be creamier
  2. Grease the skillet really well before adding the egg mixture.
  3. Loosen the edges of the frittata after baking with a sharp knife or spatula before cutting into slices.
  4. This recipe is very customizable – you can add 1-2 cups of any veggie or protein. Just be sure to sautรฉ it with the shallots.

Brunch Menu

I love a good brunch menu! This Frittata is the perfect addition to an Easter Brunch. Here is a great brunch menu for any time:

Brunch or Breakfast Menu

Classic Egg Frittata, Oven Cooked Bacon, Overnight Pecan Sticky Buns, and a Fresh Fruit Salad

More Egg-y Breakfast Recipes

Susie leaning on the kitchen counter

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Did you make this recipe?

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

Rate This Recipeโ†’
Egg frittata baked in a cast iron pan.

Classic Egg Frittata Recipe + Video

A classic egg frittata is the ultimate easy, no-fuss meal that works for breakfast, or even a light dinner. It's packed with fluffy eggs, melty cheese, and shallots.
No ratings yet
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 248kcal
Author: Susie Weinrich

Equipment

  • 10" Oven Safe Skillet

Ingredients

  • 1 tablespoon olive oil - + 1 tsp, divided
  • 1 tablespoon butter
  • 1 large shallot - thinly sliced
  • 8 large eggs
  • ยฝ cup heavy cream - scant cup
  • ยพ teaspoon kosher salt
  • ยผ tsp. pepper
  • ยฝ tsp. onion powder
  • โ…› teaspoon garlic powder
  • 7 oz Gruyere cheese - grated
  • chives - chopped, or green onion, optional

Instructions
 

  • Preheat the oven to 325 degrees.
  • Heat the 1 tablespoon olive oil and 1 tablespoon butter in a 10 inch cast iron skillet or an oven proof non-stick skillet. Sautee the thinly sliced shallot over low heat for approx. 4-5 minutes until translucent and soft but not brown. Set aside
    1 tablespoon olive oil, 1 tablespoon butter, 1 large shallot
    Thinly sliced shallots sauteing in a cast iron pan.
  • Meanwhile, in a large bowl whisk together the eggs, heavy cream, salt, pepper, onion powder and garlic powder.
    8 large eggs, ยฝ cup heavy cream, ยพ teaspoon kosher salt, ยผ tsp. pepper, ยฝ tsp. onion powder, โ…› teaspoon garlic powder
    Whipped eggs in a glass measuring cup.
  • Add the onions and the grated cheese to the eggs and fold the mixture to incorporate the ingredients.
    7 oz Gruyere cheese
    Fork whipping eggs together with the onion mixture.
  • Add 1 teaspoon oil to the empty skillet, to coat the bottom of the pan.
  • Pour the mixture back into the 10 inch skillet.
    Whipped egg onion mixture added to a cast iron pan.
  • Transfer the pan to the middle rack of the oven and bake the frittata for approx. 25-30 minutes, until puffed in the middle and set to the touch.
    A cast iron skillet with a sizzling egg frittata fresh out of the oven.
  • Remove from the oven, sprinkle with chives or green onion. Run a sharp knife around the edge of the pan so the frittata slices come out easily. Cut into slices and serve immediately.
    chives

Recipe Tips and Notes:

Fresh grate your cheese – it will melt better and be creamier
Loosen the edges of the frittata after baking with a sharp knife or spatula before cutting into slices.
This recipe is very customizable – you can add 1-2 cups of any veggie or protein. Just be sure to sautรฉ it with the shallots.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 248kcal | Carbohydrates: 2g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 212mg | Sodium: 474mg | Potassium: 112mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 736IU | Vitamin C: 0.4mg | Calcium: 289mg | Iron: 1mg

Caramel Pecan Sticky Buns

by 1 Comment

This is going to be one of the most amazing Pecan Sticky Bun you will ever have, not to mention they are incredibly easy to make! Rhodes frozen cinnamon roll are covered in a butterscotch pudding mix, then topped with a brown sugar and butter mixture. Let them rise for a few hours (or over night!), bake them up and they are ooey-gooey and cinnamon-y. Perfect for breakfast, brunch, or a special holiday morning!

Sticky Pecan topped caramel rolls ready to serve.

Don’t worry they don’t taste like butterscotch pudding, they taste like caramel, butter and cinnamon. Perfect combo!

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How To make Pecan Sticky Buns

This is a quick overview of the seps to make these amazing Pecan Sticky Buns. For more detailed instructions and ingredient amounts, pop down to the recipe card.

NOTE: The pictures associated with these steps show a smaller 8×8 dish, where I made just 9 sticky buns. The recipe calls for a 9×13 dish and will make 12 sticky buns.

Greased square baking dish

Step 1

Spray a 9×13 pan generously with non-stick spray.

Crushed pecans on the bottom of the baking dish with a hand adding thawed cinnamon roll dough being placed on top.

Step 2

Sprinkle pecans in the bottom of the pan. Lay the frozen cinnamon rolls over top.

Butterscotch pudding powder being sprinkled over the tops of the cinnamon roll dough and pecans.

Step 3

Sprinkle the pudding over the cinnamon rolls.

Caramel sauce being drizzled over cinnamon roll mixture.

Step 4

Melt the butter, then stir in the brown sugar, vanilla, orange peel and salt. Pour over the pudding/cinnamon rolls.

Sticky Pecan topped caramel rolls ready to serve.

Step 5

Let the rolls sit at room temp, covered, for 5-8 hours. Preheat the oven to 350 and bake for 25 minutes. Cool for 5 minutes then turn out onto a baking sheet or parchment paper.

Breakfast Menu

These Sticky Buns make an incredible breakfast or brunch recipe! Especially if you are hosting house guests or for the Holidays. Here is an amazing menu to plan:

  1. Pecan Sticky Buns
  2. Scrambled Eggs
  3. Bacon in the Oven
  4. Fresh Fruit Bowl

More Sweet Breakfast breads

Susie leaning on the kitchen counter

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Did you make this recipe?

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

Rate This Recipeโ†’
Sticky Pecan topped caramel rolls ready to serve.

Pecan Sticky Bun Recipe

These Pecan Sticky Buns are over-the-top. They are made with Rhodes frozen cinnamon rolls and are drenched in a super easy brown sugar caramel sauce and pecans.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 12 Rolls
Calories: 296kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 pkg Rhodes Cinnamon Roll Dough - (you will not use the icing packets)
  • 3.5 oz box, cook & serve butterscotch pudding
  • ยฝ cup pecans - chopped
  • 8 tablespoon salted butter
  • 1 cup brown sugar
  • 2 tsp. vanilla
  • 1 tsp. cinnamon
  • โ…› tsp. kosher salt
  • ยฝ teaspoon fresh zested orange peel
  • non stick spray

Instructions
 

Prepping

  • Grease a 9×13 glass baking dish with nonstick spray.
  • Sprinkle the pecans on the bottom of the dish. Place the frozen dough in 4 rows of 3 rolls each. Sprinkle the pudding mixture evenly over the dough. Set aside.
    1 pkg Rhodes Cinnamon Roll Dough, 3.5 oz box, cook & serve butterscotch pudding, ยฝ cup pecans
  • In a small saucepan or in the microwave, melt the butter. Remove from the heat and stir in the brown sugar, vanilla, cinnamon, orange peel and salt. Stir until all ingredients are incorporated and the mixture is smooth. Let the mixture cool for about 5 minutes.
    8 tablespoon salted butter, 1 cup brown sugar, 2 tsp. vanilla, 1 tsp. cinnamon, โ…› tsp. kosher salt, ยฝ teaspoon fresh zested orange peel
  • Spoon the butter/brown sugar mixture over the tops of the dough. Tightly cover with plastic wrap and let rise overnight (optimal rise time is 5-8 hours).

Baking

  • Preheat oven to 350 degrees. Bake the rolls for 25 minutes or until cooked through. Remove from the oven – let sit for 5 minutes and then turn the rolls out onto parchment paper, waxed paper, or a rimmed baking sheet.
    Serve immediately.
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 296kcal | Carbohydrates: 41g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 286mg | Potassium: 82mg | Fiber: 1g | Sugar: 20g | Vitamin A: 240IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg

Taco Skillet With Beef & Rice

by 2 Comments

This Taco Skillet recipe comes together in one pan with a mix of pantry staples like rice, onions, garlic, corn and black beans, all mixed with ground beef and plenty of spices. It is finished with a layer of melty cheese. For dinner, scoop it up with tortilla chips or spoon it into softened tortillas!

Hands setting a skillet on a green cloth with a hot taco and beef skillet served, garnished with cilantro, avocado and tomatoes over top.

We like to top the Taco Skillet with sour cream, diced avocados, chopped white onions, fresh Roma tomatoes and extra cilantro. Always a good idea to add a Margarita, especially on the weekend!

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Ingredient Details

Ground Beef – an 85/15 ground beef is a great option because it isn’t too greasy but has enough fat to be flavorful.

White Rice – this recipe is tested and written with long grain white rice. If you choose to use brown rice, use the cooking instructions on the package. Brown rice will not cook in the same amount of time as the white rice.

Tomato Paste – you will need 2 tablespoon of tomato paste for this recipe. If you use canned tomato paste, you can freeze the rest for up to 12 months! My tomato paste is frozen in the picture below:

Ingredients shown are used to prepare Taco skillet.

Onion and Garlic – white onion is classic in Mexican food… and of course add as much garlic as you like!

Spices & Herbs – a combo of chili powder, cumin, oregano and kosher salt is perfect for the skillet.

Salsa – use your family’s favorite store bought salsa!

Chicken Broth – this is the cooking liquid for the rice. You can opt for water, but the chicken broth will add more flavor.

Black Beans – use canned black beans and make sure you drain them well.

Frozen Corn – no need to thaw your corn before adding it to the skillet. The heat of the pan will thaw and cook the corn.

Cilantro – we LOVE cilantro, but if it isn’t your favorite, you can skip this ingredient.

Cheese – use whatever cheese you have on hand, a cheddar, Monterey jack, or pepper jack are all great choices. As always if you shred your own cheese instead of using pre-shredded it will melt creamier!

How To Make A Taco Skillet

Seasonings added to the skillet with ground beef browning.

Step 1

Brown and crumble the ground beef with the onion, pepper and garlic. Stir in the tomato paste, rice and then add the seasonings.

A fork resting in the rice and beef mixture.

Step 2

Pour in the chicken broth and salsa. Bring the pot to a hard simmer for 1 minute. Cover and let cook over low for 20 mins.

Beans and corn with chopped cilantro added to the beef mixture in a skillet.

Step 3

Remove from the heat and stir in the cilantro, beans and corn.

Cheese topping the taco skillet dinner, ready to melt.

Step 4

Top with cheese. Cover for another 5 minutes. Serve it up!!

Serving

This is pretty much a complete dinner, all made in one pan. It has your protein, starch, and veggies! But when I serve this for dinner I like to serve some tortillas or tortilla chips on the side. If people like, they can scoop up the taco skillet with chips, make it into nachos, or scoop the taco skillet into a tortilla and eat it like a taco.

Of course I also like to have salsa, guacamole and sour cream on the side too!

Garnish Ideas

When you serve this Taco Skillet you can serve the garnishes on top or on the side. Here are some garnish ideas:

black olives, lime wedges, jalapenos, pickled jalapenos, sour cream, avocados, green onions, tomatoes, white onion, or cilantro

More One Skillet Recipes

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Taco skillet served with chopped tomatoes, onions. avocado pieces and chopped cilantro garnishing the family meal.

Taco Rice Skillet Recipe

This Taco Skillet recipe comes together in one pan with a mix of pantry staples like rice, onions, garlic, corn and black beans, all mixed with ground beef and plenty of spices.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 515kcal
Author: Susie Weinrich

Ingredients

  • 1 tablespoon olive oil
  • 1 lb. ground beef - 85/15
  • 1 cup white onion - diced
  • 1 cup poblano pepper - diced any extra used as garnish (or bell pepper)
  • 3 plump garlic cloves - minced
  • ยฝ cup long grain rice
  • 2 tablespoon tomato paste
  • 1 ยฝ teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 ยฝ teaspoon kosher salt
  • 1 cup salsa - store bought
  • 1 ยฝ cups chicken broth - or water
  • 1 cup corn - frozen
  • 1 cup black beans - drained and rinsed
  • ยผ cup cilantro - chopped extra used as garnish
  • 1 cup shredded cheese - can use cheddar, monterey jack, colby jack, or pepper jack extra used for garnish

Optional Garnishes

  • 1 fresh diced tomato, diced avocado, sour cream
  • diced white onion, green onion, lime wedges

Instructions
 

  • Add oil to the pan, crumble the ground beef while it browns with the onions, peppers and garlic. Drain excess grease.
    1 tablespoon olive oil, 1 cup white onion, 1 lb. ground beef, 3 plump garlic cloves, 1 cup poblano pepper
  • Add in the rice, stir around the pan for 1-2 mins.
    ยฝ cup long grain rice
  • Stir in the tomato paste. Sprinkle in all the seasonings and stir to combine.
    2 tablespoon tomato paste, 1 ยฝ teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 ยฝ teaspoon kosher salt
    Seasonings added to the skillet with ground beef browning.
  • Stir in the chicken broth and salsa, scrape up any browned bits from the bottom of the pan. Bring it to a hard simmer for 1 minute. Make sure all the rice grains are submerged.
    1 cup salsa, 1 ยฝ cups chicken broth
  • Turn the heat down to low and keep covered for 20 minutes.
  • Stir in the black beans, corn, cilantro.
    1 cup corn, 1 cup black beans, ยผ cup cilantro
    Beans and corn with chopped cilantro added to the beef mixture in a skillet.
  • Then sprinkle the cheese over top.
    Cover again and remove from the heat and let sit for 5 minutes.
    1 cup shredded cheese
    Cheese topping the taco skillet dinner, ready to melt.
  • Serve topped with diced avocado, diced tomatoes. or other optional garnishes. Warm tortillas or tortilla chips are great on the side.
    Taco skillet served with chopped tomatoes, onions. avocado pieces and chopped cilantro garnishing the family meal.
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Serving: 1serving | Calories: 515kcal | Carbohydrates: 40g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1654mg | Potassium: 818mg | Fiber: 7g | Sugar: 7g | Vitamin A: 938IU | Vitamin C: 31mg | Calcium: 190mg | Iron: 4mg

Easy Beer Biscuits

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I love these super easy Beer Biscuits made with just 5 ingredients; Bisquick mix, beer, sugar, butter and kosher salt. Measure, stir and bake for 20 minutes – so simple! They bake up in a muffin tin and come out with crispy golden edges and are fluffy inside. They make a great dinner biscuit!

Bisquick beer biscuits stacked up 3 high.

They are very similar to this 4 ingredient Beer Bread that is very popular. However the beer bread uses self rising flour instead of Bisquick Mix.

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5 Ingredients

Traditional Bisquick Mix – the one in the yellow box, or store brand equivalent is great!

Beer – choose a “normal” beer tasting beer. Something like Bud Light, Miller Light, Coors Light or Garage Beer. Avoid fruity or sweet style beers.

Ingredients shown are used to prepare beer biscuits.

Kosher Salt & Sugar – a little white sugar is added to the mix and a little kosher salt is for the tops of the biscuits (but optional).

Butter – melted salted butter is added to the beer biscuit batter.

How To Make Beer Biscuits

Mixing bowl filled with bisquick beer biscuits.

Step 1

In a bowl lightly mix all the ingredients together, just so there aren’t any pockets of dry ingredients remaining.

Muffin tin sprayed with cooking spray.

Step 2

Generously spray a 12 cup muffin tin with non-stick spray.

Bisquick biscuit batter added to a muffin tin.

Step 3

Portion the batter into the 12 cup muffin tin. A cookie scoop can make quick work of this!

Freshly baked beer biscuits in the muffin pan.

Step 4

Bake for 20 minutes until cooked through and lightly golden on top.

Recipe tips to remember

  1. Don’t over mix the batter, just until all the dry Bisquick is wet.
  2. Use a “beer tasting beer” – avoid sweet beer, fruity beer, etc…

More Bread Recipes

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A stack of beer biscuits baked in a muffin tin, ready to share.

Bisquick Beer Biscuits Recipe

These Beer Biscuits are made with just 5 ingredients; Bisquick mix, beer, sugar, butter and kosher salt. Measure, stir and bake for 20 minutes – so simple!
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 biscuits
Calories: 216kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 400ยฐF
  • Lightly mix the Bisquick, beer, sugar, and melted butter.
    4 cups Bisquick, 12 oz beer, 2 tablespoon sugar, 3 tablespoon butter
    Mixing bowl filled with bisquick beer biscuits.
  • Prep a 12 cup muffin tin by spraying it very generously with a non stick spray.
    non-stick spray
  • Divide the mixture into the muffin cups. A cookie scoop makes quick work of this task. Sprinkle the tops with a little kosher salt.
    Kosher salt
    Bisquick biscuit batter added to a muffin tin.
  • Bake at 400ยฐF for 20 minutes.
    Freshly baked beer biscuits in the muffin pan.

Recipe Tips and Notes:

  • Don’t over mix the batter, just until all the dry Bisquick is wet.
  • Use a “beer tasting beer” – avoid sweet beer, fruity beer, etc…
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 216kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 534mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 89IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 1mg

Simple Spaghetti Carbonara

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This ultra-creamy Spaghetti Carbonara is incredibly easy to make and comes together in under 30 minutes! The rich sauce-made with a couple eggs, Parmesan, butter, and garlic-is blended in a food processor and tossed with hot spaghetti and crispy browned pancetta. It's the perfect recipe to make for a special occasion or holiday dinner that feels fancy but is secretly simple!

a plate of spaghetti carbonara with a fork

This recipe is a follow-up to a VERY popular recipe on Mom’s Dinner for Shrimp Carbonara. It is a similar recipe to Spaghetti Carbonara, but it includes shrimp and is made with bacon instead of pancetta. You will love either one!!

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Pancetta, Guanciale OR bACON

Traditional Italian Carbonara is made with guanciale, which is a cured meat made from Pork Cheek. Here in America guanciale can be hard to find, and if you’ve been around Mom’s Dinner a while you know we are all about accessible ingredients.

Close up photo of pancetta.

For ease and accessibility I use pancetta in the recipe below. It is rather easy to find, and it tastes great in the Carbonara Pasta.

If you have a hard time finding pancetta you can sub in thick cut bacon. The bacon will have a bit more grease so you will want to drain it before adding the pasta and sauce to the pan.

Additional Ingredients

Carbonara doesn’t have a ton of ingredients, but what it does include comes together so beautifully! Here is what you will need:

Spaghetti & Reserved Starchy Cooking Water – Use about ยพ of the box of spaghetti for this recipe. It should be enough to serve 4 people, with a side salad and bread added. Don’t forget to reserve the starchy pasta cooking water.

Mom’s Tip

Place a glass measuring cup in the colander in the sink, then when you go to strain the pasta there is NO WAY you can forget to save some of the starchy water.

Large Eggs- You will need a total of 3 eggs, using 2 egg yolks and 1 whole egg. This makes for such a creamy and deluxe sauce! Make sure the whole egg is at room temp so it blends into the sauce well.

Room Temp. Eggs

To easily get your egg to room temperature, place it in a bowl of warm water for about 5 minutes.

Butter – Salted Butter is the only butter I recognize as butter. I said what I said.

Garlic – Using 3-4 raw garlic cloves in the sauce creates such a DELICIOUS garlic flavor in the carbonara. The heat of the pasta warms the garlic just enough to take the edge off, but it still packs a garlicky punch!

Ingredients shown are used to prepare Spaghetti Carbonara.

Parmesan – Opt for a good parmesan cheese that you grate yourself. Look for a block that is craggy and dry looking with a rind on the end. This isn’t the time for the green parmesan shaker.

Black Pepper – I LOVE a little extra black pepper in this creamy pasta. I am not a huge pepper lover, but it goes perfectly with this Carbonara recipe, it adds a perfect spicy warmth.

Parsley – A little fresh chopped parsley finishes the recipe and adds a nice bright freshness to each bite.

Peas are 100% optional!! – sometimes when I have frozen peas I will the in at the end, straight out of the freezer! The heat of the pasta cooks them through in about 1 minute.

How To Make Spaghetti Carbonara

Eggs, cheese, butter and seasonings combined in a food processor.

Step 1

Cook the spaghetti, in the meantime blend together the sauce – butter, eggs, parmesan, garlic, salt and pepper.

Step 2

Brown the pancetta in a pan. Then pour in reserved pasta water to deglaze.

Step 3

Add in the pasta. Pour the sauce over top and toss with tongs to coat.

Tongs resting in a skillet of Spaghetti Carbonara ready to serve.

Step 4

Finish with chopped parsley, extra parmesan and pepper.

Serving

Spaghetti Carbonara is a rich pasta dish, so keep the side dishes light and bright. I love to serve a green salad dressed with vinaigrette and garlic bread on the side.

Storing and Reheating

This Spaghetti Carbonara actually stores really well in the fridge, you can keep it for up to 4 days. To reheat simply add a couple splashes of water or broth to the pasta, microwave for up to a minute. Or you can add it to a skillet over low and toss to heat.

Recipe tips to remember

  1. USE PANCETTA or BACON – if you have a hard time finding pancetta, you can use thick cut bacon in it’s place. Cut the bacon into small pieces. Crisp it up in the pan and remove all but a couple teaspoon of grease in the pan before moving on.
  2. USE A GOOD QUALITY PARMESAN – this is not the time to use that green shaker of parmesan. Choose a good quality parm wedge; it will look kind of dry and craggy and have a rind.
  3. RESERVE THE PASTA COOKING WATER – place a glass measuring cup in the colander in the sink and you won’t forget to reserve the water.
  4. WARM THE WHOLE EGG TO ROOM TEMP. – that allows the egg white to break down easier into the sauce.

More Delicious Pasta Recipes

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a plate of spaghetti carbonara with a fork

Spaghetti Carbonara Recipe

A perfect creamy Spaghetti Carbonara that is super easy to make. The Carbonara sauce is combined in a blender or food processor with egg, parmesan, butter, and garlic. Best yet, it comes together in under 30 minutes!
It makes an incredible "special occasion" or holiday dinner!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 605kcal
Author: Susie Weinrich

Equipment

Ingredients

  • 1 large egg - at room temp.
  • 2 egg yolks
  • 2 tablespoon butter - at room temp.
  • ยฝ cup parmesan cheese - grated
  • 3-4 cloves garlic - chopped
  • ยผ teaspoon course ground black pepper - more if you like!
  • pinch kosher salt
  • 12 oz spaghetti - about ยพ of a pound box
  • 4 oz pancetta - small diced, or guanciale *see note for bacon
  • 1 cup RESERVED starchy pasta cooking water
  • โ…“ cup Italian parsley - finely chopped

Option Add In

Instructions
 

Prep

  • This recipe comes together really quickly, so I HIGHLY RECCOMEND that you prep all the ingredients before getting started- Called Mise en Place
  • Put salted water on to boil for the pasta, place the eggs in warm water to bring to room temp, chop the parsley, grate the parmesan cheese and chop the garlic. Also measure the butter, black pepper, salt, and parmesan cheese.

Carbonara

  • In a food processor or blender add the egg, egg yolks, minced garlic, black pepper, kosher salt, softened butter, and parmesan cheese.
    1 large egg, 2 egg yolks, 2 tablespoon butter, 3-4 cloves garlic, ยผ teaspoon course ground black pepper, pinch kosher salt, ยฝ cup parmesan cheese
  • Blend for about 15 seconds until it is creamy. You may need to stop and scrape the sides down.
    Eggs, cheese, butter and seasonings combined in a food processor.
  • Set the butter mixture aside for now.
  • Pop the pasta in the boiling water to cook to al dente per package instructions.
    12 oz spaghetti
  • Reserve 1 cup starchy pasta cooking water and then drain the pasta through a colander.
    Pro Tip: Place a measuring cup in your colander and you won't forget to reserve the starchy pasta water!!
  • In a large non-stick skillet sautรฉ the pancetta over medium heat for about 5 minutes, stirring occasionally. If there is more than a couple teaspoon of grease in the pan drain the excess.
    4 oz pancetta
  • Pour in โ…“ cup reserved starchy pasta water and deglaze the bottom of the pan, scraping up any browned bits. Remove the pan from the heat.
    1 cup RESERVED starchy pasta cooking water
  • Add in the pasta and the butter/egg mixture. Using tongs give it a good toss to coat the pasta in the sauce. (toss in the frozen peas now, if using)
    Add more pasta water as needed to make the sauce creamy.
  • Garnish with the fresh chopped parsley.
    โ…“ cup Italian parsley
    Tongs resting in a skillet of Spaghetti Carbonara ready to serve.
  • Serve immediately topped with parmesan cheese and lots of cracked black pepper.
    Add some red pepper flakes if you like a little heat!

Storing and Reheating

  • Leftovers actually store really well in the fridge for up to 4 days.
  • To reheat add a splash or two of water or chicken broth to the bowl and microwave for a minute, or toss in a skillet.

Recipe Tips and Notes:

USING BACON – if you have a hard time finding pancetta, you can use thick cut bacon in it’s place. Cut the bacon into small pieces. Crispy it up in the pan and remove all but a couple teaspoon of grease in the pan before moving on.
Shrimp Carbonara: If you love seafood, definitely check out this recipe for Shrimp Carbonara!
ย 
ย 
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Serving: 1serving | Calories: 605kcal | Carbohydrates: 69g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 186mg | Sodium: 467mg | Potassium: 383mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 17mg | Calcium: 207mg | Iron: 3mg

Perfectly Saucy Scalloped Potatoes

by Leave a Comment

This is the most wonderful recipe for Scalloped Potatoes, if I do say so myself. It has the perfect balance of (lots of) creamy sauce to potato ratio. We also add in sauteed onions for extra flavor and texture. The bottom and edges of the scalloped potatoes get a nice caramelized crust and the sauce bubbles up around the edges of the pan. If you have been looking for the perfect Scalloped Potato Recipe, you found it!

Top view of a golden baked dish of creamy scalloped potatoes enveloped in a white creamy onion sauce.

We did not skimp on the testing of this recipe… Just like this Scalloped Potatoes and Ham recipe, it went through about 5 iterations, until we nailed it! We had a set of criteria for this recipe:

  • It had to have a perfect sauce to potato ratio. Nobody wants a DRY scalloped potato dish!
  • It couldn’t be overly oily! You will have some oil on top, but that will settle back into the dish during cooling.
  • I wanted some browning/caramelizing on the bottom of the pan and around the edges. IYKYK!
  • As always, the flavor and seasoning had to be spot on.
  • The potatoes had to be cooked through, completely tender.
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Ingredient Details

Yukon Gold Potatoes – these are the perfect potato to make Scalloped Potatoes. They are tender and buttery and don’t need to be peeled.

Yellow Onions & Garlic – this is the flavor add to the cream sauce that will build the Scalloped Potatoes!

Kitchen time Saver

Using a mandoline in the kitchen, especially with this Scalloped Potato recipe, is such a time saver. You get evenly cut potatoes that are nice and thin and will cook in the same timing. I also use it to cut the onions in this recipe.

This OXO Mandoline is perfect for home cooks. It is inexpensive and sturdy enough for occasional use!

oxo mandoline

Chicken Broth – chicken broth or chicken stock is a great starter for your cream sauce.

Whole Milk – using whole milk is the prefect option for this recipe because it lends a nice creaminess to the scalloped potatoes, without being overly thick.

SECRET INGREDIENT Cream Cheese – OH MAN – adding a little cream cheese to the onion cream sauce adds another layer of flavor and thickness that is so delicious.

Ingredients shown are used to prepare scalloped potatoes.

Butter and Flour – the butter helps cook and caramelize the onions and the addition of flour make up the roux that helps thicken the cream sauce.

Seasonings – keeping it really simple in this recipe to let the cream/potatoes/onions shine, just 3 teaspoon of Lawry’s Seasoned Salt is all you need.

Shredded Cheese – make sure you shred your own cheese for the creamiest results. Wait to add the cheese until the last 30 minutes of cook time so the cheese doesn’t become greasy.

How To Make Scalloped Potatoes

This is a quick overview of the steps to make The BEST Scalloped Potato Recipe. For more detailed instructions and ingredients, pop down to the recipe card.

Greased baking dish.

Step 1

Prep the pan by spreading 1 tablespoon softened butter over the bottom and sides. Preheat the oven to 400ยฐF.

White cream sauce with onions in a skillet.

Step 2

Make the onion cream sauce on the stove top.

oxo mandoline

Step 3

Cut the potatoes into โ…› inch thick with a mandoline, V-slicer or by hand. No need to peel the potatoes.

Scalloped potatoes layers in a baking dish with white sauce between the potatoes.

Step 4

Layer the casserole – sauce, potatoes, more sauce, potatoes, sauce, remaining potatoes, remaining sauce. Cover and bake.

Top view of a golden baked dish of creamy scalloped potatoes enveloped in a white creamy onion sauce.

Step 5

After a 60 minute cook time, remove the foil and spread the cheese over top. Pop back in the oven for another 30 mins.

a glass casserole dish with scalloped potatoes being spooned out.

Step 6

Let the Scalloped Potatoes cool for about 20 minutes before serving!!

Yes, You Can Make Them Ahead

To make Scalloped Potatoes ahead and have then be the absolute best, wait and bake them until you need to serve them.

Prepare the dish right up until you would bake it. Instead cover the pan tightly and pop in the fridge overnight. Then to bake, cover with foil and add some time to the baking – start with 75 minutes, then uncover, add the cheese and bake another 30 minutes.

Storing and Reheating

Scalloped Potatoes will always be best and creamiest right out of the oven (after they cool). But you can absolutely have yummy leftovers. Keep the cooled potato dish in the fridge, covered for up to 5 days.

a glass casserole dish with scalloped potatoes being spooned out.

To reheat, cut a square potion out of the dish and cover with a damp paper towel. Microwave for a minute or so to warm through.

Serving ideas

Make an incredible meal by serving your Scalloped Potatoes with a protein and vegetable. Here are two of our favorite weekend dinners:

Sunday Dinner

Weekend Dinner

Recipe Tips To Remember

  1. Cut the potatoes in equal sizes for even cooking – โ…›th inch thick.
  2. Don’t add the cheese until the last 30 minutes of cook time.
  3. Use fresh shredded cheese! It melts creamier.
  4. Slightly brown the onions for more flavor.
  5. Wait and add the garlic when you add the salt and pepper, it keeps the flavor a little stronger.
  6. Make sure you calculate "resting time" in your total preparation time. The sauce is like molten lava when it comes out of the oven!
  7. Test the potatoes for doneness at the end of the cooking time by sliding a knife into the center of the dish.

More Potato Side Dish Recipes

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a glass casserole dish with scalloped potatoes being spooned out.

Saucy Scalloped Potatoes Recipe

These Scalloped Potatoes have the ultimate balance of rich, creamy sauce and tender, thinly sliced potatoes. Baked to perfection, the edges and bottom develop a delicious caramelized crust, while the sauce bubbles up around the pan for irresistible flavor in every bite.
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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Cooling: 20 minutes
Servings: 6 people
Calories: 479kcal
Author: Susie Weinrich

Equipment

Ingredients

Assembly

  • 1 tablespoon butter - softened to grease the pan
  • 3 lbs yukon gold potatoes - sliced thin (โ…› inch)
  • 1 ยฝ cups mild cheddar cheese - or sharp cheese, shredded

Cream Sauce

Instructions
 

Prep

  • Preheat the oven to 400ยฐ F. Grease a 9ร—13 pan with 1 tablespoon softened butter.
    1 tablespoon butter
    Greased baking dish.

Cream Sauce

  • In a skillet over medium heat melt the butter. Add the sliced onions and sautรฉ so they soften and slightly brown. Add the garlic, seasoned salt, and pepper and stir for 1 minute.
    3 tablespoon butter, 2 large yellow onions, 4 cloves garlic, 3 teaspoon Lawry’s Seasoned Salt, 1 teaspoon black pepper
    Wooden serving spoon resting in a skillet of sauted thinly sliced onions.
  • Sprinkle in the all purpose flour and stir around the pan for about 1 minute.
    ยผ cup all purpose flour
  • Whisk in the chicken broth and milk. Add in the cubed cream cheese. Simmer for a couple minutes, stirring occasionally, until thickened. Set aside.
    1 ยผ cups chicken broth, 2 cups whole milk, 4 oz cream cheese
    White cream sauce with onions in a skillet.

Potatoes

  • Slice the potatoes to โ…› inch thick using a mandolin, v-slicer, or food processor with โ…› inch slicing blade. No need to peel the potatoes!!
    3 lbs yukon gold potatoes

Assembly

  • Time for layering in the prepared 9ร—13 pan.
  • Divide the potatoes into 3 equal piles/portions:
    1 cup of onion cream sauce across the bottom. Top with a layer of potatoes. Spread a generous cup of onion cream sauce across the potatoes.
    Top with another layer of potatoes. Spread a generous cup of onion cream sauce across the potatoes.
    Layer the remaining potatoes Use all the remaining cream sauce.
    Baking pan with the first layers of thinly sliced potatoes topped with a onion white sauce mixture added.
  • Cover the pan tightly with foil and place the dish on a rimmed baking sheet to catch spills.ย 

Baking & Resting

  • Bake for 60 minutes.
  • Remove the foil and sprinkle on the cheese. Bake an additional 30 minutes until you can slide a knife into the center of the dish without resistance.
    If you meet resistance your potatoes may have been thicker than โ…› inch, place back in the oven for 10 minute increments. If the top is browning too much, lightly lay the foil over top.
    1 ยฝ cups mild cheddar cheese
  • The scalloped potatoes will be molten hot and bubbly when they come out of the oven, there may be a little butter bubbling on top as well. Let the it cool for about 20 minutes before trying to serve. They will thicken and reabsorb the butter.
    a glass casserole dish with scalloped potatoes being spooned out.

Serving

  • Serve scooped onto plates for individual servings. Goes great with a green salad and dinner rolls.

MAKE A DAY AHEAD

  • Prepare the dish right up until you would bake it, making sure the potatoes are covered in sauce on the top.
    Instead of baking, cover the pan tightly and pop in the fridge for a day. Then to bake, cover with foil and add some time to the baking – start with 75 minutes, then uncover, add the cheese and bake another 30 minutes.

Recipe Tips and Notes:

ย 
  • Cut the potatoes in equal sizes for even cooking – โ…›th inch
  • Use fresh shredded cheese! It melts creamier.
  • Slightly brown the onions for more flavor.
  • Wait and add the garlic when you add the salt and pepper, it keeps the flavor a little stronger.
  • Don’t add the cheese until the last 30 mins of cooking time.
  • Make sure you calculate "resting time" in your total preparation time. The sauce is like molten lava when it comes out of the oven!
  • Test the potatoes for doneness at the end of the cooking time by sliding a knife into the center of the dish.
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Serving: 1serving | Calories: 479kcal | Carbohydrates: 55g | Protein: 14g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1634mg | Potassium: 1219mg | Fiber: 6g | Sugar: 9g | Vitamin A: 816IU | Vitamin C: 49mg | Calcium: 301mg | Iron: 2mg

Hearty Instant Pot Beef Stew

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This is such an easy recipe for Instant Pot Beef Stew that has INCREDIBLE FLAVOR. You simply chop, measure, pour, and cook! No browning or sautรฉing required. The Instant Pot (or electric pressure cooker) does all the work! The stew is full of tender beef, russet potatoes, carrots, celery, onions, and peas in a savory and rich broth. It turns out hearty, thick and FULL of flavor!

Top view of hands holding a bowl served with Beef Stew prepared in the Instant Pot.

This Instant Pot Beef Stew reminds me a lot of this Instant Pot Beef and Barley soup, which is one of the most popular soup recipes on Mom’s Dinner. It is very easy to make, but still packs a punch of flavor and texture.

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A Few Ingredient Details

Beef Stew Meat – This is a very economical cut of beef you can find in the grocery stores. You can also use a chuck roast cut into 1-1.5 inch cubes. Stew meat is not a cut you want to use for “steak or steak bites”, it is a tougher cut that does well with low and slow cooking or pressure cooking.

Carrot, Potatoes, Celery, Peas and Onions – This is the classic combo for beef stew. Cut the veggies into large pieces so they hold up to the pressure cooking. Wait and add the peas at the very end, they will warm through perfectly with the heat of the stew.

Beef Base – Super secret soup ingredient! It adds a punch of flavor to soups! You will find beef base in the soup aisle at the grocery store, we like the Better Than Bouillon brand. It comes in a jar and is in a paste consistency.

Beef-Base-1-of-1

Worcestershire – You will add 3 tablespoon of Worcestershire to your beef stew. It adds amazing depth of flavor to the broth.

Tomato Paste – Adds a light tomato flavor to the broth. Freeze leftover tomato paste in Tablespoon portions, it keeps for 6 months.

Tomato Sauce – This was the secret ingredient that took this recipe over the edge! It adds a perfect balance of flavor and tang that the soup needed (balanced by the sugar).

Sugar – Balances and mellows the tang of the tomato content and mellows the strength of the beef broth.

Cornstarch Slurry – this is a combo of cornstarch and cool water, it is a thickener for the stew. Mix it right before adding it into the stew, so the cornstarch doesn’t settle in the water. It is important to use cool water and it is important that you add it while the stew is simmering.

How To Make Instant Pot Beef Stew

putting raw ingredients for beef stew in the Instant Pot

Step 1

Put all the raw ingredients, seasonings, tomato paste, beef base, and liquid in the Instant Pot.

Top removed from the instant pot to show the a prepared Beef Stew.

Step 2

Set to cook on high pressure for normal heat for 25 minutes, with a 10 min natural release. Add the peas.

Hand pouring a cornstarch slurry into the instant pot.

Step 3

Turn on sautรฉ mode and then pour in a cornstarch slurry. Let it simmer for a couple minutes to thicken.

Spoon resting in a hearty bowl of Beef stew prepared in the instant pot and brimming with peas, carrots, potatoes and chunks of tender beef.

Step 4

Let it cool and thicken, then serve big bowls!

Dreamy Leftovers or Meal Prep

This Beef Stew is just like a Classic Chili, it gets even better with a little time!! It makes incredible leftovers for lunch. Or you can prep this on the weekend and eat it all week. It will last in the fridge for up to 5 days.

Serving Menu

How I like to eat this stew is with a tall ice cold glass of milk and a pile of saltine crackers!

To make it more meal-like you can add a cheese and cracker plate, a side salad, and some warm crusty bread. Although you can definitely serve it on it’s own, it is SO filling!

Spoon resting in a hearty bowl of Beef stew prepared in the instant pot and brimming with peas, carrots, potatoes and chunks of tender beef.

Recipe Tips To Remember

  1. Cut the veggies into nice large chunks so they hold up in the pressure cooker.
  2. Trim the stew meat of large pieces of fat.
  3. If you can’t find stew meat you can cut a chuck roast into 1-1.5 inch pieces.
  4. Don’t skimp on the beef base or the Worcestershire – they both add a ton of flavor!
  5. Fill up the pot!!! If you like more veggies, add as many add you like, just don’t go past the “fill-line” in your Instant Pot.
  6. Don’t add the peas until the end, the hot stew will warm them through perfectly.
  7. Mix the cornstarch with cool water right before adding it to the stew. Also make sure the stew is simmering before adding the slurry.

More Beef Stew Recipes

We LOVE beef stew at Mom’s Dinner… like super LOVE! There are a few other beef stew recipes to try after you make this one:

  • Beef and Barley Stew – one of the most popular recipes on Mom’s Dinner, and so easy to make.
  • 5 Hour Beef Stew – this is like a slow cooker recipe, but made in the oven. It is a popular Midwest recipe.
  • Red Wine Beef Stew -hellooooo wine lovers – this recipe uses an entire bottle of red wine!
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Close up of Instant Pot Beef Stew with a spoon resting in the mixture, showing carrots, beef chunks, peas, and potatoes.

Instant Pot Beef Stew Recipe

This is such a easy recipe for Instant Pot Beef Stew. You simply chop, measure, pour, stir and cook! No browning or sautรฉing required. The Instant Pot (or electric pressure cooker) does all the work!
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Prep Time: 15 minutes
Cook Time: 25 minutes
Natural Pressure Release: 10 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 395kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Add the ingredients, in order, through the tomato sauce (leaving the peas, water and cornstarch for later). Give it a light stir.
    Mom's Tip: cut the potatoes, carrots, celery and onions into large 1.5 inch chunks so they stand up to the pressure cooking, cut them all into similar sizes.
    2 lbs. russet potatoes, 1 lb. carrots, 1.5 cups celery, 1 large yellow onion, 1.5 lbs. stew meat, 3 cloves garlic, 1 tablespoon tomato paste, 3 tablespoon Worcestershire sauce, 1 tablespoon beef base, 1 ยฝ teaspoon kosher salt, ยฝ teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 32 oz beef broth, 8 oz tomato sauce, 1 tablespoon sugar
  • Set the IP to cook on high pressure, normal heat for 25 minutes.
  • Do a 10 min natural release
  • Release the rest of the pressure.
  • Turn on sautรฉ mode. Pour in the peas.
    1 cup frozen peas
  • In a separate bowl stir together the cornstarch and cool water. Drizzle into the simmering stew. It should start to thicken pretty quickly, about 2 minutes. Turn sautรฉ mode off. (will thicken more as it cools)
    2 tablespoon cornstarch, 2 tablespoon COOL Water
  • Let thicken and cool for about another 5 minutes, and then serve.

Recipe Tips and Notes:

  1. Cut the veggies into nice large chunks so they hold up in the pressure cooker.
  2. Trim the stew meat of large pieces of fat
  3. If you can’t find stew meat you can cut a chuck roast into 1-1.5 inch pieces.
  4. Don’t skimp on the beef base or the Worcestershire – they both add a ton of flavor!
  5. Fill up the pot!!! If you like more veggies, add as many add you like, just don’t go past the “fill-line” in your Instant Pot.
  6. Don’t add the peas until the end, the hot stew will warm them through perfectly.
  7. Mix the cornstarch with cool water right before adding it to the stew. Also make sure the stew is simmering before adding the slurry.
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Serving: 1serving | Calories: 395kcal | Carbohydrates: 51g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1802mg | Potassium: 1730mg | Fiber: 7g | Sugar: 12g | Vitamin A: 13142IU | Vitamin C: 30mg | Calcium: 119mg | Iron: 6mg

Really Easy French Dip Sandwiches

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This is a super simple recipe for French Dip Sandwiches that take advantage of really good deli Roast Beef, and a quick homemade au jus! It makes a great weeknight dinner that is quick to make but doesn’t sacrifice flavor! Pair your sandwiches with some thick kettle chips or crispy oven fries and some coleslaw from the grocery store deli!

Hand dunking a melted cheesy French dip sandwich into a small bowl of au just.

This French Dip recipe reminds me a lot of these Meatball Subs made with frozen meatballs. It is a really popular recipe on Mom’s Dinner because we are taking something store-bought (frozen meatballs) and turning it into a really simple dinner that is full of flavor!

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Ingredient Details

A lot of the ingredients in these French Dip Sandwiches and Au Jus are just pantry, spice and fridge staples, which makes them so easy to put together. Here are a few other ingredients that you will need:

Roast Beef Deli Slices – get a high quality thin deli sliced roast beef. Do not get a low sodium roast beef (I only made that mistake once!). We really like the Boar’s Head London Broil Deluxe Roast Beef.

Bread/Rolls – make sure you get a hearty bread or even a baguette is great! Something that will stand up to the extra liquid without getting soggy.

Ingredients shown are used to prepare French dip sandwiches with au jus.

Beef Base – we like the Better Than Bouillon brand the best. It can be found in the soup aisle at the grocery store, comes in a jar and is in a paste form. It adds a ton of flavor!

Worcestershire Sauce – I think I could drink this stuff. Just a little added to the au jus boosts the flavor.

French Onion Soup – this is the secret ingredient in the au jus. It is seasoned perfectly and ramps up the flavor of the beef broth without extra work!

Cheese Slices – use whatever cheese slices you like on a French Dip, we usually use a provolone or pepper jack.

How To Make French Dip with Au Jus

These are just basic steps to make the recipe, for more detailed instructions and ingredient amounts, pop down to the recipe card:

Wooden spoon resting in a Dutch oven stirring sliced onions sauteeing.

Step 1

Sautรฉ the onions in butter, add the garlic and beef base. Sprinkle in the flour.

Au jus simmering in a Dutch oven.

Step 2

Pour in the broth, French onion soup, Worcestershire and seasonings. Simmer for a few minutes. Dip the roast beef in for a minute or two to warm.

Open face sub buns on a baking sheet toasted to a golden brown.

Step 3

Spread the butter and garlic powder on the rolls/bread. Toast under the broiler.

Toasted sub buns topped with sliced beef and topped with cheese that's melted over the top.

Step 4

Pile with the meat and top with cheese. Melt under the broiler.

Top view of hot French dip sandwiches on a wooden cutting boar with a small bowl of au jus next to them.

Step 4

Serve with cups of au jus on the side for dipping and optionally add some pepperoncini rings or banana peppers!

Serving Menu

Keep this dinner super casual! Add some kettle chips or crispy oven fries. Would also be great with herb roasted potatoes or crispy cast iron potatoes. Then add some store bought coleslaw (or homemade coleslaw) or your family’s favorite veggie.

Recipe tips to remember

  1. Use a high quality deli sliced roast beef.
  2. Do not get low sodium roast beef (I made that mistake only once!).
  3. Buy a hearty bun that can take the extra liquid.
  4. Toast the buns really well so that they don’t get soggy.
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Two French dip sandwiches topped with melted cheese on a toasted sub bun next to a bowl of au jus for dipping.

Super Simple French Dip Sandwiches

These easy French Dip Sandwiches are a game-changer for busy nights! Made with high-quality deli roast beef and a quick homemade au jus, they're packed with rich, savory flavor without the hassle.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 sandwiches
Calories: 672kcal
Author: Susie Weinrich

Ingredients

Assembly

  • 1 – 1 ยผ lbs. deli roast beef - thinly sliced (good quality like Boars Head)
  • 6 hearty buns or a baguette
  • 8-12 slices provolone cheese - or pepper jack cheese
  • butter - softened
  • garlic powder
  • Banana peppers - or pepperoncini's for serving, optional

Au Jus

Instructions
 

  • For the au jus, in a medium saucepan add the butter and onions, let sautรฉ until softened. Add the garlic and let sautรฉ another minute.
    1 small yellow onion, 2 tablespoon butter, 2 cloves garlic
    Wooden spoon resting in a Dutch oven stirring sliced onions sauteeing.
  • Stir in the beef base. Sprinkle in the flour and stir for 1 minute.
    1 teaspoon beef base, 2 tablespoon all purpose flour
  • Pour in the French onion soup, beef broth, Worcestershire sauce, and black pepper. Bring to a light simmer for 5 minutes.
    10.5 oz French Onion Soup, 1 ยฝ cups beef broth, 1 teaspoon Worcestershire sauce, ยผ teaspoon black pepper
  • Dip the Roast Beef in the Au Jus to warm and soak up flavor for a minute or two.
    1 – 1 ยผ lbs. deli roast beef
    Au jus simmering in a Dutch oven.
  • Place the rolls/baguette on a baking sheet. Spread softened butter on the insides of the rolls and sprinkle generously with garlic powder.
    6 hearty buns or a baguette, butter, garlic powder
  • Place the buns under the broiler and broil until golden brown.
    Open face sub buns on a baking sheet toasted to a golden brown.
  • Remove the buns from the broiler and top with about ยผ pound of roast beef per sandwich. (if the top bun is already really well toasted, remove them from the baking pan) top the roast beef with 2 slices of cheese. Return to the oven, opened face and heat until the cheese has melted.
    Toasted sub buns topped with sliced beef and topped with cheese that's melted over the top.
  • Remove from the oven. Pour some au jus into a ramekin and serve hot for dipping the sandwiches. Serve with banana peppers or pepperoncini's if desired.
    Hand dunking a melted cheesy French dip sandwich into a small bowl of au just.
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Serving: 1serving | Calories: 672kcal | Carbohydrates: 59g | Protein: 52g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 125mg | Sodium: 3753mg | Potassium: 881mg | Fiber: 3g | Sugar: 10g | Vitamin A: 512IU | Vitamin C: 66mg | Calcium: 723mg | Iron: 20mg

Outstanding Buffalo Chicken Meatballs

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These Buffalo Chicken Meatballs make an amazing party appetizer or meatball dinner! They are super easy to make; no chopping, no sautรฉing, no browning! A mix of ground chicken, panko breadcrumbs, egg, spices and seasonings, blue cheese, and buffalo wing sauce come together for a perfect meatball! Just mix, form and bake.

Buffalo Chicken Meatballs in a bowl topped with green onions, Ranch and a few celery sticks on the side.
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2 Rules for Perfect Chicken Meatballs

  1. The number one rule for making any chicken meatballs is DO NOT OVERMIX! When you overmix, it can make your chicken meatballs mushy.
  2. The number two rules for making any chicken meatballs is DO NOT ADD TOO MUCH LIQUID! The amount of liquid added to ground chicken is a delicate balance… too much and your meatballs will be mushy, not enough and your meatballs will be dry.

But trust that these Buffalo Chicken Meatballs have been tested over and over again and are perfectly balanced and not mushy!

Ingredient Details

Ground Chicken- choose a high quality ground chicken that is a 93/7 ratio. Avoid the 99% fat free ground chicken, it will be too dry.

Panko Breadcrumbs – these are a coarser breadcrumb that absorb the liquid and flavor, they are the perfect for these chicken meatballs.

Buffalo Wing Sauce – there will be a few options at the store for “buffalo sauce”. Make sure you buy the one that says WING sauce on it. It will be thicker, and it is prepared to use right out of the bottle. We like the Frank’s Red Hot Wing Sauce.

A bottle of Frank's Red Hot Wing Sauce

Egg – this is used as a binder for the meatballs. You just need 1 large egg.

Spices & Herbs – a combo of garlic powder, onion powder, dried dill, and kosher salt are perfect in these Buffalo Wing Meatballs.

Blue Cheese Crumbles – this is a classic wing combo! Add up to ยฝ cup of blue cheese crumbles into the meatball mixture. You can also reduce the amount to ยผ cup if you prefer.

How To Make Buffalo Chicken Meatballs

This is a quick overview of the steps to make amazing Buffalo Chicken Meatballs. For more detailed instructions and ingredients jump down to the recipe card.

Making a panade for buffalo chicken meatballs

Step 1

Mix a panade of panko, egg, buffalo wing sauce, herbs, seasonings, and blue cheese.

Buffalo Chicken meatball mixture

Step 2

Mix in the ground chicken, being sure not to overmix the chicken meatball mixture.

Formed buffalo chicken meatballs on a baking sheet ready for the oven

Step 3

Form and roll the meatballs, then bake at 400ยฐF for 25 minutes.

Dipping baked chicken meatballs in Buffalo Wing Sauce

Step 4

Remove from the oven and toss the meatballs in additional Wing Sauce.

Baked Buffalo Chicken Meatballs on a rimmed baking sheet

Step 4

Bake another 5 minutes. Serve topped with optional garnishes and dips.

Served On An Appetizer Buffet

two hands holding a bowl of buffalo chicken meatballs with celery on the side.

Served As Dinner

More Buffalo Style Recipes

Buffalo Chicken Meatballs in a bowl topped with green onions, Ranch and a few celery sticks on the side.

Buffalo Chicken Meatball Recipe + Video

Make these perfect Buffalo Chicken Meatballs as an appetizer or dinner. Super easy to make; no chopping, browning or sauteing!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 18 meatballs
Author: Susie Weinrich

Equipment

Ingredients

Buffalo Chicken Meatballs

Glaze

  • ยพ cup Frank's Buffalo Wing Sauce

Serving Garnish

  • green onions, blue cheese crumbles, dill weed, ranch
  • celery and carrots for serving

Instructions
 

  • Preheat the oven to 400โ„‰. Prep a large rimmed baking sheet by covering in parchment paper and spraying with non-stick spray.
  • In a large bowl add the egg and buffalo sauce. Lightly beat together to combine.
    2 tablespoon Frank's Buffalo Wing Sauce, 1 large egg
  • Add in the panko, all the seasonings, and the crumbled blue cheese. Give it a stir.
    ยฝ cup panko bread crumbs, 1 teaspoon kosher salt, ยฝ teaspoon garlic powder, ยฝ teaspoon onion powder, 1 ยฝ teaspoon dill weed, ยฝ cup blue cheese crumbles
  • Finally add in the ground chicken. With a fork. lightly mix everything together, being very careful not to overmix, which will make your chicken meatballs mushy.
    1 lb. ground chicken
    Buffalo Chicken meatball mixture
  • Portion out by the heaping tablespoon-fulls (a cookie scoop is a great tool for this). You should have around 17-18 meatballs.
  • Roll the meatballs into nice round balls. Spray the tops with non-stick spray.
    Formed buffalo chicken meatballs on a baking sheet ready for the oven
  • Bake at 400โ„‰ for 25 minutes.
  • Remove the baked buffalo meatballs from the oven. Pour the Buffalo Wing Sauce in a bowl, toss a couple meatballs at a time in the sauce, coating all sides. Then place back on the baking sheet. Bake for another 5 minutes.
    ยพ cup Frank's Buffalo Wing Sauce
    Dipping baked chicken meatballs in Buffalo Wing Sauce
  • Use all the garnishes you like for your Buffalo Chicken Meatballs and serve them up!
    green onions, blue cheese crumbles, dill weed, ranch, celery and carrots for serving
    two hands holding a bowl of buffalo chicken meatballs with celery on the side.
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