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Watermelon Margarita

May 15, 2020 by Susie Weinrich Leave a Comment

a watermelon margarita in a stemmed glass with a sugar-salt rim and a lime garnish

This Watermelon Margarita recipe is a delicious and fresh rosey colored margarita! It is slightly sweet (but not overly sweet!) from the fresh watermelon juice. The tequila gives it a nice salty flavor and the lime and triple sec balance everything with a citrus twist.

a glass of fresh watermelon margarita rimmed with sugar and salt and garnished with a lime

This is the perfect summer margarita recipe when watermelons are ripe and sweet!

If you love margaritas definitely check out this recipe for Cucumber Margaritas, another fresh drink perfect for summer!

Fresh Watermelon Juice

For this Watermelon Margarita recipe you will want to make watermelon juice from fresh watermelons. I go over exactly how to do that in this post – Fresh Watermelon Juice.

pitcher of fresh watermelon juice, bright pink
Fresh Watermelon Juice

Make it Spicy

If you like a spicy margarita you could certainly lightly bruise or lightly muddle a slice or two of jalapeno in the bottom of the glass before making the cocktail.

Or you could make the cocktail with Jalapeno Infused Tequila!

Recipe in Parts

If you want to make more than just one Watermelon Margarita, follow the parts rule:

  • 1 part tequila
  • ยฝ part triple sec
  • 3 parts fresh watermelon juice
  • fresh squeezed lime juice to taste
all the ingredients to make watermelon margaritas; tequila, triple sec, watermelon juice and limes

Make a Pitcher

Using the “parts” rule you can easily make a whole pitcher, or more! Add 1 cup tequila, ยฝ cup triple sec, 3 cups fresh watermelon juice and lime to taste!

watermelon margaritas photographed from above showing the drink in the glass and a bowl of limes

Watermelon Margarita Recipe

a watermelon margarita in a stemmed glass with a sugar-salt rim and a lime garnish

Watermelon Margarita

A fresh margarita recipe made with watermelon juice, tequila, triple sec and lime. This is the perfect summer margarita when watermelons are ripe and juicy!
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Watermelon Juice: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 1 margarita
Author: Susie Weinrich

Ingredients

  • 3 oz fresh watermelon juice - how to make fresh watermelon juice
  • 1 oz silver tequila
  • .5 oz triple sec
  • fresh lime
  • ice
  • sugar and/or salt for serving

Instructions
 

  • Make this drink in a 6-10 oz size glass or a margarita glass.
  • Run a lime wedge around the rim of the glass, dip in salt, sugar or a mix of the two (personal preference, I like a 50/50 mixture of the two).
  • Fill the glass with ice.
  • Squeeze in a wedge or two of lime and drop into the glass.
  • Pour in 1 oz silver tequila, ยฝ oz triple sec, and then 3 oz fresh watermelon juice.
  • Give it a stir and serve!

Recipe Tips and Notes:

To Make It Spicy:
if you like a spicy margarita you can lightly muddle a jalapeno in the bottom of the glass after you sugar/salt the rim. Or you can use my jalapeno infused tequila!ย 
To Make a Pitcher:
Use parts measurements – 1 part silver tequila, ยฝ part triple sec, 3 parts watermelon juice, lime to taste.ย (example: 1 cup tequila, ยฝ cup triple sec, 3 cups watermelon juice, lime to taste)
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Refreshing Watermelon Juice

May 14, 2020 by Susie Weinrich Leave a Comment

up close photo of a glass of watermelon juice

There is nothing that screams SUMMER louder than a glass of Fresh Watermelon Juice. It is refreshing and slightly sweet and tastes just like eating a big wedge of watermelon. It doesn’t take much to make Watermelon Juice, a big juicy ripe watermelon, a blender, and a fine mesh sieve. No juicer is needed for this recipe!

watermelon juice in a glass with a straw and a lime wheel on the side of the glass

The fresh watermelon juice also makes killer cocktails, like a Watermelon Margarita! Or if cocktails aren’t your thing you could also make a Watermelon Lemonade with fresh lemonade!

Yield

I have found that blending 5 cups of fresh watermelon will yield exactly 5 cups of juice, including the pulp which can be kind of thick so I highly recommend straining it out.

pitcher of fresh watermelon juice, bright pink

Once you strain the juice and pulp through a fine mesh sieve (with cheesecloth) you will have about 3 ยผ cups watermelon juice.

How To Make Watermelon Juice

  1. Cut the Watermelon
  2. Start by cutting your watermelon in half and scooping out your desired amount of fresh watermelon, the recipe calls for 5 cups. Seedless is preferred, but if there are some seeds that is ok, they will blend up and be strained out.

  3. Blend
  4. Pop your watermelon chunks in the blender and give it a whirr until everything is liquified. This will happen pretty fast!

    watermelon in a blender
    what watermelon looks like after it has been blended in a blender
  5. Strain Out The Pulp
  6. Slowly pour the watermelon juice through a fine mesh sieve (lined with cheesecloth) with a bowl underneath , let it sit above the bowl for about 5 minutes to extract all the juice. This will remove the extra pulp and seeds.

    PRO TIP: I like to line the fine mesh sieve with some cheese cloth to get rid of the extra pulp, but this is optional!

    pouring blended watermelon though a fine mesh sieve lined with cheesecloth
    a bowl of watermelon juice that has been strained
  7. Enjoy!
  8. Enjoy this refreshing Watermelon Juice over ice or by itself. It is excellent with a lime wedge or wheel, or fresh mint. You can also mix up a delicious Watermelon Margarita!

    You can also mix it half and half with lemonade for a Watermelon Lemonade.

    three glasses of watermelon juice from above garnished with limes

Storing

Store your fresh watermelon juice in the fridge in a pitcher. It will keep for 4-5 days. You may need to give it a stir before serving if the juice and water content separates a little.

More Refreshing Drink Recipes

  • An Arnold Palmer in a glass with a straw and lemon wedge
    Classic Arnold Palmer Drink
  • Roy Rogers cocktail (cherry coke) in a glass with a cherry on top and a straw, coca cola in the background
    Roy Rogers Drink (mocktail)
  • two Shirley temple kiddie drinks
    Cherry Shirley Temple Drink
  • lemonade in a pitcher
    Perfect Fresh Lemonade

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up close photo of a glass of watermelon juice

Watermelon Juice Recipe

Learn how to make refreshing and slightly sweet fresh watermelon juice. No juicer required!
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Servings: 3 cups
Author: Susie Weinrich

Equipment

  • Blender
  • Fine Mesh Sieve (strainer)
  • Cheese Cloth (optional)

Ingredients

  • 5 cups fresh watermelon

Instructions
 

  • Scoop out 5 cups of fresh watermelon. Place in a blender and whirr until everything is liquified.
    5 cups fresh watermelon
  • Place a fine mesh sieve (optionally lined with cheesecloth) over a bowl and slowly pour the watermelon juice through. Let it sit for about 5 minutes above the bowl so all the juice can drip through.
  • Serve as is or over ice – optionally with a squeeze of lime or fresh mint.
  • Store leftover watermelon juice in the fridge for up to 4-5 days. If it separates in the fridge just give it a stir before serving.

Recipe Tips and Notes:

Make a delicious Watermelon Margarita with your juice. Or mix half and half with lemonade!
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Healthy Breakfast Egg Cups – 3 cups veggies

May 13, 2020 by Susie Weinrich 4 Comments

healthy breakfast egg cups on a cutting board

Healthy Breakfast Egg Cups are a delicious breakfast recipe, and they are actually good for you! They are full of fresh vegetables (of your choosing!), eggs, egg whites, and seasonings, nothing else!

healthy breakfast egg cups on a cutting board with grapes, blueberries and strawberries

The nice thing about this recipe is that it can be fully customized to suit your taste. Add in any vegetables that you love or that you have on hand. Or if you want to add turkey bacon or turkey sausage for an extra protein boost, that is totally up to you!

Choose Your Own Vegetables

You can absolutely use any vegetables that you like or that you have on hand. This is a great recipe to use up vegetables that are starting to go soft in your vegetable crisper. The most important part is that you have 3 cups total of vegetables to sautรฉ.

When I photographed this recipe I used cremini mushrooms, red peppers, zucchini, red onion, and fresh broccoli, it was a great combo!

How to Make Healthy Breakfast Egg Cups

  1. PREP: To start this recipe preheat your oven to 350 degrees. Also prepare a 12 cup muffin tin by liberally greasing each cup with baking spray or oil. Since there is little to no fat in these egg cups they will stick to your muffin tin if you don’t grease the cups well.
  2. SAUTE VEGGIES: In a large nonstick skillet add your 3 cups of chopped and diced veggies, sautรฉ for about 4-5 minutes until they are just starting to soften. Off the heat add in the salt and herbs.
cast iron skillet full of sauteed veggies
Egg cup recipe FULL of healthy veggies!
  1. Portion out the veggies equally in the 12 muffin cups. Set aside.
muffin tin full of veggies and an egg mixture to the side
  1. MIX EGGS: In a mixing bowl whisk together 4 whole eggs and 1 cup of egg whites. Pour the egg mixture over the veggies in the muffin tin, filling each cup about ยพ full.
  2. BAKE: Pop the breakfast egg cups in the oven for 12 minutes. When they come out of the oven let them cool completely for 5-10 minutes before trying to remove them from the muffin tin.
veggie egg cups cooked in a muffin tin
Healthy Breakfast Egg Cups cooked in a muffin tin
  1. When they are ready run a sharp small knife around the edge of each cup to release it from the muffin tin.

These are amazing served on top of an English muffin.

Storing and Reheating

Healthy Breakfast Egg Cups are great for busy mornings or breakfast on the go.

healthy breakfast egg cups on a cutting board

Simply store your cooled egg cups in an airtight container in your refrigerator for up to one week. To reheat place on a paper towel or microwave safe plate and microwave for 30-45 seconds.

More Breakfast Recipes

  • sausage egg cups on a breakfast buffet
    Sausage Egg Cups
  • scrambled eggs in a mug topped with green onions
    Eggs in a Mug
  • a perfectly hard cooked egg cut in half
    Instant Pot Hard Boiled Eggs with Easy to Peel Shells
  • Overnight Ham and Egg Breakfast Casserole

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healthy breakfast egg cups on a cutting board

Healthy Breakfast Egg Cups Recipe

A healthy breakfast egg cup recipe that is full of 3 cups of your favorite veggies! This is a great make-ahead healthy breakfast for busy mornings.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 12 minutes minutes
Total Time: 27 minutes minutes
Servings: 12 egg cups
Calories: 42kcal
Author: Susie Weinrich

Equipment

  • 12 cup muffin tin

Ingredients

  • 3 cups your favorite raw/fresh veggies, diced - peppers, onions, mushrooms, zucchini, broccoli, tomatoes, squash…
  • 1 tablespoon olive oil - plus extra oil for greasing the muffin tin
  • ยฝ tsp salt
  • ยผ teaspoon black pepper
  • โ…› teaspoon garlic powder
  • โ…› teaspoon onion powder
  • 4 whole large eggs
  • 1 cup egg whites - see notes

Instructions
 

  • Start by preheating your oven to 350ยฐ.
    Also prep a 12 cup muffin tin by liberally greasing each up cup. Do not skimp on this step, since there is little to no fat in this egg mixture they will stick to your muffin tin if you don't grease it well. Use olive oil, coconut oil, or baking spray (whatever oil you prefer).
  • In a skillet or cast iron pan over medium heat add the oil.
    Add your 3 cups diced veggies. Sautรฉ lightly for about 4 minutes, just until they start to soften. Off the heat stir the seasonings.
    3 cups your favorite raw/fresh veggies, diced, 1 tablespoon olive oil, ยฝ teaspoon salt, ยผ teaspoon black pepper, โ…› teaspoon garlic powder, โ…› teaspoon onion powder
    cast iron skillet full of sauteed veggies
  • Portion the veggies equally into the prepared muffin tin cups. Set aside.
    muffin tin full of veggies and an egg mixture to the side
  • In a large bowl mix together 4 whole eggs and 1 cup egg whites. Whisk until it is completely combined and all the yolks are blended.
    4 whole large eggs, 1 cup egg whites
  • Pour the egg mixture evenly over the veggies in the muffin tin, filling each cup about ยพ full.
  • Pop the pan into the oven for 12 minutes. Remove from the oven and let cool for about 5-10 minutes before trying to remove from the pan.
  • To remove the egg cups simply run a sharp knife around the edge of each egg cup. They should pop right out!
  • These are amazing served on top of an english muffin that has been drizzled with extra virgin olive oil.

Recipe Tips and Notes:

Storing & Reheating:
Store your cooled egg cups in an airtight container in your refrigerator for up to one week. To reheat place on a paper towel or microwave safe plate and microwave for 30-45 seconds.

Egg Whites:
You can purchase a carton of egg whites at the store and just pour out 1 cup. Or if you have whole eggs it will take around 8 eggs to make 1 cup of egg whites.

NUTRITION FACTS : The nutrition facts included in this recipe card do not include the nutrition for the veggies you choose.
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Serving: 1egg cup | Calories: 42kcal | Carbohydrates: 0.3g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 151mg | Potassium: 54mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 79IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 0.3mg

Easy Italian Meatloaf Recipe

May 11, 2020 by Susie Weinrich 34 Comments

Italian Meatloaf in a pan, with one slice cut

Italian Meatloaf is like making one giant meatball! It has all the similar flavors of your favorite Italian beef meatball, but is made like a traditional meatloaf recipe.

Italian Meatloaf in a baking dish topped with cheese

Ground beef is mixed with a packet of Italian dressing mix for flavor and then panko bread crumbs and milk are mixed as a panade to keep your meatloaf tender and moist. It is all topped with a jar of marinara sauce and ooey gooey mozzarella cheese.

If you are looking for a traditional meatloaf recipe these Easy Meatloaf Muffin Cups are amazing!!

Italian Meatloaf Recipe Ingredients

  • Ground Beef – recommend using an 85/15 ground beef. It has enough fat to be flavorful, but not so much fat your Italian Meatloaf is greasy.
  • Panko Bread Crumbs – this is mixed with the milk and eggs to make a panade, which helps keep a ground meat recipe tender and juicy.
  • Milk – any milk will work here – skim, 2%, whole, or even a nut milk. You just need it to mix with the panko bread crumbs.
  • Eggs – 2 large eggs will bind the Italian Meatloaf together perfectly.
  • Garlic – 2 raw garlic cloves, minced gives this recipe the best flavor!
  • Italian Seasoning Packet – this is a little shortcut for this recipe. The Italian Season Packet has all the seasonings and salt in one envelope. I find that the Good Seasons brand is the best.
  • Parmesan Cheese – use a coarse ground parmesan cheese for little pockets of cheese through out the meatloaf. We use this trick in a lot of our Italian Style Meatballs too.
  • Marinara – just use your family's favorite store bought marinara.
  • Mozzarella Cheese – fresh grated mozzarella cheese is going to give you amazing creamy texture and flavor on top of the this Italian Style Meatloaf. I love using this hand crank shredder to fresh shred cheese (it's my least favorite kitchen task).

Best Ground Beef For This Italian Meatloaf Recipe

I recommend using an 85/15 ground beef for this recipe. It has enough fat to give you flavor and great texture. However it isn’t so fatty that you will end up with a greasy mess!

85 15 ground beef

I also HIGHLY recommend using ground beef that has been freshly ground or is packaged in “ribbons” see the photo above. This is not the time to use the tube of ground beef or even the cube of ground beef which is usually compressed too tightly and will not yield tender texture.

How to Make Italian Meatloaf

Start by preheating your oven to 400 degrees. Also grab out a 9×13 glass baking dish.

In a mixing bowl combine the ground beef, minced garlic, Italian Dressing Mix, panko bread crumbs, milk, eggs and parmesan cheese. With clean hands lightly mix the meatloaf mixture just until it comes together. Using a light hand will ensure you get a tender meatloaf.

Italian Meatloaf mixture in a bowl

Pour about ยฝ cup of marinara sauce into the bottom of the glass baking dish. Dump the meatloaf mixture into the pan. Form into a meatloaf, about 2 ยฝ inches tall, 6 inches wide and about 11 inches long.

Pour the remaining marinara over the top. Cover the pan with foil and bake for 1 hour and 15 minutes.

Marinara covering Italian meatloaf in a baking dish
Cooked italian meatloaf that hasn't been covered in cheese yet
Uncooked and cooked without cheese

Uncover the pan and sprinkle on the 1 cup shredded mozzarella. Pop it back in the oven for another 10 minutes.

Italian Meatloaf in a baking dish covered in marinara and cheese
Italian Meatloaf

When the meatloaf is done it should read 165 degrees in the center with an instant read thermometer.

Freezing

You can cook, cool and then freeze the meatloaf so you have it for another time or so that you can take it as a meal train dinner!

If you plan to freeze the whole Italian Meatloaf, leave the mozzarella off until you thaw for reheating:

Italian meatloaf

Cook the meatloaf so that it is done to 165 degrees at the center. Cool completely and then store in the freezer, in a freezer safe container, for up to 3 months.

To reheat and serve let the frozen meatloaf thaw in the fridge overnight. Cook in a 350 degree oven until it is heated through, then top with mozzarella and bake for an additional 10 minutes.

How to Serve this Recipe for Italian Meatloaf

Slice and serve with some extra marinara drizzled over top.

It is great served with pasta with roasted cherry tomatoes or mascarpone pasta and a big Italian Salad or Green Beans!

How to Store Italian Meatloaf

Keep any leftover Italian Meatloaf in an airtight container in the fridge. It will be good in the fridge for up to 5 days. You can reheat slices in the microwave (the slices make amazing Italian Hot Sub Sandwiches!).

To reheat a larger portion pop it in a 350ยฐF oven for 15-20 minutes until it is warmed through. If you have a large piece left you may want to cut it in half when warming in the oven so it will reheat faster.

Italian Meatloaf dinner served on white plates with spaghettini and green beans
Italian Meatloaf Dinner

More Italian Style Recipes

  • Italian Meatballs in a Marinara Sauce
    Very Best Baked Italian Meatballs
  • penne coated with a mascarpone sauce topped with parsley
    Mascarpone Pasta
  • Marinated Chicken Spiedini with Amogio

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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†’
Italian Meatloaf in a pan, with one slice cut

Italian Meatloaf Recipe Easy

An easy recipe for Italian flavored meatloaf. It has all the flavors of your favorite Italian meatballs. Makes a great entree for an Italian dinner!
4.97 from 27 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour 25 minutes minutes
Servings: 6 people
Calories: 519kcal
Author: Susie Weinrich

Ingredients

  • 2 lbs 85/15 ground beef - recommend using fresh ground or "ribbon" style packaged ground beef for the best texture. See notes.
  • 2 fresh garlic cloves, minced
  • .7 oz packet of Italian Dressing Mix - I use Good Seasonings brand
  • 1 cup panko bread crumbs
  • โ…“ cup milk
  • 2 eggs, lightly beaten
  • ยฝ cup fresh grated parmesan cheese
  • 24 oz jarred marinara
  • 1 cup shredded mozzarella

Instructions
 

  • Preheat the oven to 400ยฐ
  • In a large bowl, with clean hands, lightly mix together the 2 lbs ground beef, 2 minced garlic cloves, .7 oz packet of Italian Dressing Mix, 1 cup panko bread crumbs, โ…“ cup milk, 2 lightly beaten eggs, ยฝ cup parmesan cheese.
    Do not overmix the meatloaf mixture or it will have a tough texture.
  • In a 9×13 glass casserole pan pour about ยฝ cup marinara sauce onto the bottom of the pan. Dump the Italian meatloaf mixture out into the pan and shape into a meatloaf, about 2 ยฝ inch tall, 6 inches wide and about 11 inches long (roughly)
  • Pour the rest of the jarred marinara over the meatloaf. Cover the pan with foil and bake for 1 hour 15 minutes.
  • Remove the foil and sprinkle with mozzarella cheese, bake uncovered for another 10 minutes. The center of the meatloaf should read 165 degrees with an instant thermometer.
    1 cup shredded mozzarella
  • Let cool for about 5 minutes and then slice and serve!

Recipe Tips and Notes:

Freezing your Italian Meatloaf:
You can freeze leftover cooked meatloaf. Keep in a freezer safe container for up to 3 months. To serve thaw in the fridge overnight and then reheat at 350 degrees until it is warmed through.ย 
If you plan to freeze the whole meatloaf leave the mozzarella off until you thaw and reheat:
To reheat and serve a whole meatloaf let the frozen meatloaf thaw in the fridge overnight. Cook in a 350 degree oven until it is heated through, then top with mozzarella and bake for an additional 10 minutes.
ย 
“Ribbon” style packaged ground beef: 85 15 ground beef
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Serving: 1serving | Calories: 519kcal | Carbohydrates: 17g | Protein: 40g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1334mg | Potassium: 869mg | Fiber: 2g | Sugar: 6g | Vitamin A: 784IU | Vitamin C: 8mg | Calcium: 276mg | Iron: 5mg

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Easy Chocolate Chip Scones

May 9, 2020 by Susie Weinrich 2 Comments

Chocolate chips scones in a basket

These Chocolate Chip Scones are the perfect breakfast, dessert, or delicious chocolate snack! They are lightly sweet and tender with crisp golden edges. Enjoy them with a cup of hot coffee or a glass of cold milk. They will almost remind you of eating a chocolate chip cookie.

a basket of chocolate chip scones

RELATED: Mini Chocolate Chip Muffins & Chocolate Brownie Brittle

What is a Scone

A scone is a delightful baked treat that’s a staple in the world of afternoon tea and brunch. These tender and crumbly pastries originate from the British Isles but have gained worldwide popularity. Scones are typically made from a simple dough of flour, sugar, baking powder, butter, and milk or cream.

What makes them truly special are the endless variations you can create by adding ingredients like dried fruits, nuts, chocolate chips, or savory elements like cheese and herbs.

Chocolate chips scones in a basket
Amazing Chocolate Chip Scones

You may feel like you are eating a thick chocolate chip cookie when you have these scones. But, a scone is more closely related to a biscuit than a cookie. The base recipe is very similar to these drop biscuits.

They make a great addition to a pastry basket for brunch or breakfast. However they are sweet enough to be enjoyed as dessert!

Ingredients

If you are a baker then you probably have most of the ingredients to put these Chocolate Chip Scones together:

  • whole milkย 
  • egg
  • vanilla
  • all purpose flour
  • sugarย 
  • baking powder
  • kosher salt
  • cold butterย 
  • semi-sweet chocolate chunks or chips: you can also opt for a dark chocolate chunk or chip.

How to Make Chocolate Chip Scones

  1. Prep and Gather Ingredients
  2. Start by preheating the oven to 400ยฐ F and lining a baking sheet with parchment paper or a reusable silpat. Gathering all your ingredients (except the butter, leave that in the fridge until you are ready to use it).

  3. Combine Wet Ingredients
  4. In a small cup whisk together the milk, egg, and vanilla – set aside.

  5. Sift Dry Ingredients
  6. Now in the bowl of a stand mixer with a paddle attachment sift in the flour, baking powder, sugar, and kosher salt.

    sifting dry ingredients into a bowl
  7. Add The Butter
  8. Grab the butter out of the fridge and cut it into pea sized pieces. Add it to the flour mixture and turn on the mixer for 30 seconds.

  9. Add Chocolate Chips and Egg Mixture
  10. Add the chocolate chips and the egg mixture. Blend it together for just a few seconds until it all comes together.

    NOTE: you may need to hand knead the dough a couple times in the bowl to grab up all the flour from the bottom.

    scone dough in a mixer bowl
  11. Form The Dough
  12. Scrape the dough out onto a cleaned and lightly floured surface. Shape the dough into a ยฝ inch thick – 8 inch round. See Photos:

    shaping scone dough on parchment paper
    making a ยฝ inch thick and 8 inch round disc of chocolate chip scone dough
  13. Cut Into 8 Pieces
  14. Cut the round into 8 equal triangles. Place on the parchment lined baking sheet and place in the fridge for 15 minutes. This will help your scones rise a little higher during baking. However if you are short on time you can skip this step.

    cutting scones
    cutting scones into triangles
    chocolate chip scones on a baking sheet
  15. Bake
  16. Before they go in the oven brush the tops with a little milk and sprinkle with sugar. Bake for 15 minutes.

    brushing scones with milk and sprinkling with sugar

Storing and Freezing Scones

Store leftover scones at room temp in an airtight container for up to 5 days.

Freezing After Baking

These chocolate chip scones can be frozen after baking. Make sure they are completely cooled and pop them in a freezer safe bag. They can be frozen for up to 3 months.

Chocolate Chip Scones on a cooling rack

Freezing Before Baking

You can also freeze the scone dough to be baked later! Follow the chocolate chip scone recipe up to the point where they go in the fridge, instead pop them in the freezer for about 30 minutes. Then place them in a freezer safe bag. They will be good for about 3 months.

To bake just remove them from the freezer and bake without thawing. You may need to add a couple minutes to the baking time.

Doubling The Recipe

This recipe is easily doubled! Simply double all the ingredients.

When you scrape the dough out of the mixer just divide it into 2 piles and then shape the 8 inch rounds. This will make 16 scones.

More Chocolate Lover Recipes

  • a white mug with hot chocolate dripping down the sides and filled with hot cocoa topped with marshmallows
    The Best Homemade Hot Chocolate
  • No-Bake Chocolate Pot de Crรจme
  • a pile of brownie brittle pieces and a glass of milk
    Chocolate Brownie Brittle
  • pile of three pieces of cake with a bite taken out of the top piece
    Homemade Chocolate Sheet Cake & Chocolate Frosting

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Chocolate chips scones in a basket

Chocolate Chip Scones Recipe

Slightly sweet and tender chocolate chip scones that make an amazing breakfast, snack or dessert. They almost taste like a chocolate chip cookie!
4.50 from 4 votes
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Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Servings: 8 scones
Calories: 331kcal
Author: Susie Weinrich

Equipment

  • Baking Sheet
  • Parchment paper

Ingredients

  • ยฝ cup whole milk - (have a little extra for brushing the tops before baking)
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • 3 tablespoon sugar - (have a little extra for sprinkling on the tops before baking)
  • 2 ยฝ teaspoon baking powder
  • ยฝ teaspoon kosher salt
  • ยผ cup cold butter - cut into pea sized pieces
  • 1 cup semi-sweet chocolate chunks or chips - – can also use dark chocolate

Instructions
 

  • Start by preheating your oven to 400ยฐ. Line a baking sheet with parchment paper or a reusable silpat.
  • In a small bowl whisk together the whole milk, egg, and vanilla – set aside.
    ยฝ cup whole milk, 1 egg, 1 teaspoon vanilla
  • In the bowl of a stand mixer with the paddle attachment, sift together flour, baking powder, sugar, and kosher salt.
    2 cups all purpose flour, 3 tablespoon sugar, 2 ยฝ teaspoon baking powder, ยฝ teaspoon kosher salt
  • Add the cold cut butter to the flour mixture. Run the mixer for 30 seconds to cut the butter into the flour.
    ยผ cup cold butter
  • Add in the chocolate chips and the egg mixture. Run the mixer on low for just about 10 seconds until the dough comes together.
    NOTE: you may need to hand knead the dough in the bowl a couple times to get all the flour from the bottom of the bowl.
    1 cup semi-sweet chocolate chunks or chips
    scone dough in a mixer bowl
  • Scrape the scone dough out onto a cleaned and lightly floured surface. Shape into a ยฝ inch thick, 8 inch round circle.
    Cut the circle into 8 equal triangles.
    making a ยฝ inch thick and 8 inch round disc of chocolate chip scone dough
  • Place the triangles on the parchment lined baking sheet. Place it in the fridge to cool for 15 minutes. This will help your scones rise higher.
    NOTE: if you do not have time to put the scones in the fridge, this step can be skipped.
    chocolate chip scones on a baking sheet
  • Once they come out of the fridge brush the tops with a little milk and sprinkle with sugar.
  • Bake for 15 minutes. Then cool on a cooling rack.

Recipe Tips and Notes:

This recipe is easily doubled. When ready to shape into rounds, simply divide the dough into 2 rounds, then cut.
Freezing Baked Scones:ย 
You can freeze the baked and cooled scones in freezer safe bags for up to 3 months.
Freezing Scone Dough:
You can also make the chocolate chip scone dough ahead and freeze them until you are ready to bake:
Make the scones up to the point where you put them in the fridge. Instead put them in the freezer to freeze individually, then place them in a freezer safe bag and store in the freezer for up to 3 months.ย 
To bake, simply remove from the freezer and bake as normal (no thawing required), you may need to add a couple minutes to the cooking time to bake through.
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Serving: 1scone | Calories: 331kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 340mg | Potassium: 194mg | Fiber: 3g | Sugar: 14g | Vitamin A: 243IU | Calcium: 116mg | Iron: 3mg

Vodka Lemonade with Fresh Lemonade

May 8, 2020 by Susie Weinrich 1 Comment

vodka with fresh lemonade in a small glass with a mint sprig and fresh lemon

A refreshing Vodka Lemonade recipe that is made with fresh squeezed lemonade. This is a wonderful vodka cocktail that has the perfect balance of sweetness and tartness.

Vodka Lemonade recipe in a glass with a lemon wedge

If you are looking for a more fruity vodka recipe, this Raspberry Vodka Soda is a great cocktail to make too! It is also a little less sweet than this Vodka Lemonade recipe.

Measurements in a Cocktail

When making a cocktail you can use a measurement called a "part". It is an inexact measurement and just refers to the amount of liquid added. It can be any amount, 1 ounce, 3 ounces, or 1 cup. The key is keeping the amounts/parts equal, so start with whatever 1 part equals. See the chart below:

“Part” Measurement

1 Drink: 1 part vodka = 1 oz. and 3 parts lemonade = 3 oz.

1 Pitcher: 1 part vodka = 1 cup and 3 parts lemonade = 3 cups

How to Make a Vodka Lemonade

The key to a really good Vodka Lemonade is the fresh squeezed lemonade! Use the recipe linked, it is the perfect balance of sweet and tart.

lemonade in a pitcher
Fresh Lemonade Recipe for Vodka Lemonades

You will want to use the ratio of 3:1 to make your drink. That means you will have 3 parts lemonade to 1 part vodka.

Fill a glass with ice, pour in 1 part vodka (1 ounce) and then 3 parts lemonade (3 ounces), give it a stir and garnish with a lemon wedge.

Vodka and Lemonade garnished with a fresh lemon

Optional Garnish

Fresh mint can make an amazing garnish in your vodka lemonade! Set a few leaves on the top of the cocktail or lightly tear the leaves in half and place in the drink for a nice hint of mint.

vodka with fresh lemonade in a small glass with a mint sprig and fresh lemon
Add mint to your vodka lemonade for an extra layer of flavor!

Vodka Lemonade Recipe

Vodka and Lemonade garnished with a fresh lemon

Vodka Lemonade

Make a delicious Vodka Lemonade with fresh lemonade! This is a great cocktail for happy hour or dinner party. It is easy to make and everyone will love it!
5 from 1 vote
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Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Fresh Lemonade: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 1 drink
Author: Susie Weinrich

Ingredients

  • 1 part Vodka - I prefer Tito's
  • 3 parts fresh squeezed lemonade - Use this recipe for Fresh Lemonade
  • ice

Garnish

  • fresh lemon wedges and (optional) fresh mint leaves

Instructions
 

  • Fill a glass with ice. Pour in 1 part vodka and 3 parts fresh lemonade. Give it a stir and garnish with a lemon wedge.
  • OPTIONAL: Garnish with fresh mint leaves, tear in half and place in the drink.

Recipe Tips and Notes:

Parts in a cocktail:ย A part is an inexact measurement in a cocktail. It can mean 1 ounce or 1 cup, depending on how much you are making. The key is to keeping the parts equal.ย 
Example – In this drink it calls for 1 part vodka and 3 parts fresh lemonade. If making one drink that can be 1 ounce of vodka and 3 ounces of lemonade. Or to make a pitcher that could be 1 cup of vodka and 3 cups of lemonade.
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Roasted Cherry Tomato Pasta

May 7, 2020 by Susie Weinrich 3 Comments

bowl of pasta topped with pan roasted tomato sauce and parm cheese

Pan Roasted Cherry Tomatoes tossed over pasta makes an amazing pasta dinner recipe or Italian side dish. It is a lightly seasoned pasta dish that gets its flavor from the delicious fresh tomato juice, extra virgin olive oil, garlic and balsamic. This is a great recipe to make if you have a summer garden full of cherry tomatoes or if you have some tomatoes that need to be used before they turn.

Pan Roasted Tomato Pasta in a bowl topped with bread crumbs and parmesan cheese

Cherry or grape tomatoes are slow “roasted” in a extra virgin olive oil and then tossed with plenty of garlic, a little sugar and balsamic. The best part are the toasted bread crumbs, parmesan cheese, and fresh basil that tops off this dish!

If you are looking for more of a traditional tomato based marinara sauce you can check out this Homemade Marinara Sauce or Easy Tomato Cream Sauce.

RELATED: Baked Feta with Cherry Tomatoes

How to Make Pasta with Roasted Cherry Tomatoes

While making the pan roasted tomato sauce you will want to boil the water and cook your pasta according to package instructions.

In a large skillet (that has a lid, because the tomatoes will sputter in the oil as they pop) over medium low heat add ยฝ cup good extra virgin olive oil. Let it heat for a minute or two.

Add 1 ยฝ to 2 lbs. of cherry or grape tomatoes. Sautรฉ for 10 minutes.

PRO TIP: For the last 5 minutes lightly press on some of the tomatoes with a wooden spoon to release a little extra juice.

Add 4 thinly sliced garlic cloves and let them warm for 5 minutes.

Off the heat add 1 ยฝ teaspoon kosher salt, 2 teaspoon sugar, and 2 teaspoon balsamic vinegar. Stir it around the pan and then pour it over the cooked pasta. Toss in a lot of fresh torn basil.

Optional Bread Crumb Topping

In the now empty skillet melt 1 tablespoon butter over low heat. Add ยฝ cup panko bread crumbs and toast them until they are golden brown and smell like toast.

Toasted panko bread crumbs
Toasted Panko Bread Crumbs

Serving

Taste the pasta for additional salt or drizzle of extra virgin olive oil.

Then to serve toss the pasta with fresh shaved parmesan cheese and top with the toasted bread crumbs.

bowl of pasta topped with pan roasted tomato sauce and parm cheese
Pasta with Pan Roasted Cherry Tomatoes

This makes an excellent light entrรฉe or Italian side dish for meatballs or Italian Meatloaf!

Could Also be served as a side dish with:

  • Chicken Spiedini
  • Chicken Parmesan
  • Pork Milanese

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

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bowl of pasta topped with pan roasted tomato sauce and parm cheese

Roasted Cherry Tomato Pasta Recipe

A deliciously light pasta dish made with fresh pan roasted tomatoes and garlic seasoned with extra virgin olive oil, basil, and balsamic. Also makes a great Italian side dish!
4.67 from 3 votes
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Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Servings: 6 people
Author: Susie Weinrich

Ingredients

  • 1 lb spaghetti or spaghettini - cooked per package instructions
  • 1 ยฝ lbs to 2 lbs. cherry or grape tomatoes
  • ยฝ cup good extra virgin olive oil
  • 4 plump garlic cloves - thinly sliced
  • 1 ยฝ teaspoon kosher salt
  • red pepper flakes to taste
  • 2 teaspoon balsamic vinegar
  • 1 teaspoon sugar
  • fresh basil

For Serving- Optional

  • ยฝ cup panko bread crumbs
  • 1 tbsp butter
  • fresh grated parmesan cheese
  • additional extra virgin olive oil

Instructions
 

Pasta

  • Cook your pasta in salted boiling water to al dente, per package instructions.
    Do this while you make the Cherry Tomato Sauce below.
    1 lb spaghetti or spaghettini

Pan Roasted Cherry Tomato Sauce

  • In a large skillet (that has a lid) over medium low heat add ยฝ cup extra virgin olive oil.
    ยฝ cup good extra virgin olive oil
  • Once the oil is warm add the cherry tomatoes. Roast in the pan, stirring occasionally, about 10 minutes.
    NOTE: BE CAREFUL, THE TOMATOES WILL POP AS THEY START TO WARM. Have the lid ready.
    1 ยฝ lbs to 2 lbs. cherry or grape tomatoes
  • Add the garlic and simmer for another 5 minutes.
    Also in the last 5 minutes lightly press a few of the tomatoes with a wooden spoon to release a little juice.
    4 plump garlic cloves
  • Remove the pan from the heat, stir in the kosher salt, balsamic vinegar, sugar and optional red pepper flakes. Pour over the cooked pasta and toss in a lot of fresh torn basil.
    Taste for additional salt, also another drizzle of extra virgin olive oil.
    1 ยฝ teaspoon kosher salt, red pepper flakes to taste, 2 teaspoon balsamic vinegar, 1 teaspoon sugar, fresh basil

Serving

  • Optional – In the now empty pan, over low heat, add 1 tablespoon butter and the ยฝ cup panko bread crumbs. Brown until the bread crumbs are golden and smell like toast.
    1 tablespoon butter, ยฝ cup panko bread crumbs
  • Top the pasta with the toasted bread crumbs, fresh grated parmesan, and more basil.
    fresh grated parmesan cheese, additional extra virgin olive oil

Recipe Tips and Notes:

This recipe can easily be halved to serve 2-3 people.
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Instant Pot Chunky Applesauce

May 5, 2020 by Susie Weinrich 10 Comments

Homemade Instant Pot Applesauce in a white bowl

If there is one thing we can chow down on in the Mom’s Dinner kitchens, it is this Instant Pot Chunky Applesauce! I promise this is some of the best and easiest homemade applesauce you will make. Chunks of fresh apples are cooked to the perfect consistency with a little lemon juice and cinnamon right in your electric pressure cooker for 5 minutes!

Chunky applesauce in a white bowl, Instant Pot in the backgroun
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Ingredients

This Instant Pot Apple Sauce recipe only requires 5 simple ingredients:

  • Apples – I have used Honey Crisp apples in the past, but a combo of different crisp apples will work great too.
  • Water – just tap water is all you need!
  • Lemon juice – fresh lemon juice helps to balance the sweetness in the apples.
  • Cinnamon – ground cinnamon adds the perfect flavor to the applesauce.
  • Kosher Salt – actually brings out more sweetness in the apples.
applesauce ingredients - apples, water, lemon, cinnamon, salt

It is a great way to use up apples that are starting to go soft or that look so terrible your picky kids won’t eat them!

What Apples to Use

When I have made this recipe I have used Honeycrisp apples that had gone a little soft.

You can also use any combo of apples; Granny Smith, Fuji, Gala, pink lady… really any apple you have will work.

How to Make Applesauce In The Instant Pot

peeled apples on a cutting board

Step 1

Start by washing peeling and coring your apples. Then cut them into 1 ยฝ to 2 inch chunks.

ingredients for applesauce in the instant pot

Step 2

Place them in the Instant Pot, pour โ…“ cup water over the apples. Add in 1 teaspoon fresh lemon juice, ยผ teaspoon ground cinnamon (can use more for a stronger cinnamon flavor), and a pinch of salt.

what chunky applesauce looks like right after it is cooked in the instant pot

Step 3

Pop the lid on and set your pot to cook on high pressure for 5 minutes. At the end do a quick release.

The apples should have broken down to a perfect chunky consistency during cooking.

Instant Pot Chunky applesauce in the inner pot of the IP

Step 4

Give it a stir and taste. Sometimes we like a little extra sweetness by adding 2 teaspoon brown sugar or honey.

Storing

Store any leftover Instant Pot Applesauce in an airtight container in the fridge for up to 2 weeks!

a spoonful of chunky applesauce

You can also freeze completely cooled applesauce in a freezer safe baggie or container for up to 6 months. Only fill your bags about ยฝ way full to allow for expansion during freezing.

More Fresh Apple Recipes

  • apple crostata with a spoonful of caramel
    Apple Crostata with Caramel Sauce
  • Apple Stuffing in a pan being served
    Savory Bacon and Apple Stuffing
  • apple nachos with caramel m&m's, sprinkles and chocolate chips
    Caramel Apple Nachos
  • a piece of apple spice cake with sauce drizzled over the top
    Apple Spice Cake with Butter Rum Sauce
Homemade Instant Pot Applesauce in a white bowl

Instant Pot Chunky Apple Sauce Recipe

Delicious homemade chunky applesauce made in your Instant Pot. This is a great way to use up softer or older apples.
5 from 5 votes
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Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Pressure and release time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 6 people
Calories: 118kcal
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • 3 lbs apples - I used Honey Crisp but any kind or combo will work.
  • โ…“ cup water
  • 1 teaspoon fresh lemon juice
  • ยผ teaspoon ground cinnamon - extra for a stronger cinnamon flavor
  • pinch of kosher salt
  • OPTIONAL for more sweetness: 2 teaspoon brown sugar or honey - added after cooking

Instructions
 

  • Wash, peel and core your apples. Cut them into 1 ยฝ to 2 inch chunks.
  • Place the 3 lbs cut apples, โ…“ cup water, 1 teaspoon lemon juice, ยผ teaspoon cinnamon and a pinch of salt into the Instant Pot.
    ingredients for applesauce in the instant pot
  • Pop the lid on and turn the pressure valve to seal.
  • Set to cook on high pressure for 5 minutes.
  • Do a quick release.
  • Stir your applesauce and taste. If you like a little more sweetness you can add 2 teaspoon brown sugar+ or honey.

Recipe Tips and Notes:

Storing: Store leftover Instant Pot Applesauce in the fridge in an airtight container for up to 2 weeks.
Freezing: You can also freeze completely cooled applesauce in a freezer safe baggie or container for up to 6 months. Only fill your bags about ยฝ way full to allow for expansion during freezing.
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Serving: 1serving | Calories: 118kcal | Carbohydrates: 31g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 244mg | Fiber: 5g | Sugar: 24g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 0.3mg

Easy Drop Biscuits

May 4, 2020 by Susie Weinrich 1 Comment

Easy Drop Biscuit Recipe

These easy drop biscuits are done in a flash, no rolling or kneading required, just about 15-20 minutes from start to finish! The recipe is as easy as mixing 5 ingredients, popping them in a muffin tin and baking for 10 minutes. You get tender and buttery biscuits with a little crisp to the outside.

Easy Drop Biscuits in a basket with honey and butter

This recipe will make 12 biscuits.

These drop biscuits make a great accompaniment to this recipe for Chicken and Biscuits.

Biscuit cut in half with butter and honey

If you are looking for a biscuit recipe using bisquick, check out these cheddar garlic biscuits.

Ingredients

This is a great biscuit recipe to have around when you don’t have any bisquick or can’t make a trip to the store. You probably already have all the ingredients:

  • all purpose flour
  • baking powder
  • salt
  • cold butter
  • milk

How to Make Easy Drop Biscuits

This is NOT an overly complicated or difficult recipe. Even if you do not consider yourself a “baker” you can successfully make these biscuits!

a basket full or drop biscuits with a bowl of butter

Start by preheating your oven to 450 degrees. Also prep a muffin tin by greasing the cups with spray or oil. You can also drop these onto a cookie sheet lined with parchment paper.

In a bowl of a stand mixer (you can also use a hand mixer), sift together the 2 cups flour and 2 ยฝ teaspoon baking powder. Add 1 teaspoon salt, 1 cup milk, and ยผ cup butter that has been cut into smaller pea sized pieces.

Drop biscuit batter in a mixing bowl

Using the paddle attachment (or beaters of a hand mixer) blend together the dough just until it comes together. Overmixing will cause your biscuits to be tough.

With wet hands or a spoon (the dough will be sticky), drop the dough into your muffin tin. It should make about 12 small/medium drop biscuits.

dough in a muffin tin

Bake for 10 minutes. Using a fork pop the biscuits out of the muffin tin and cool for a minute or two, then serve!

  • biscuits that were baked in a muffin tin
  • biscuits cooling on a wire rack

Easy Drop Biscuit Recipe

Easy Drop Biscuit Recipe

Easy Drop Biscuits

Tender Drop Biscuits that are make in a flash, they take about 15-20 minutes from start to finish. Only 5 simple ingredients in this drop biscuit recipe!
5 from 2 votes
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Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 12 biscuits
Author: Susie Weinrich

Ingredients

  • 2 cups all purpose flour
  • 2 ยฝ teaspoon baking powder
  • 1 teaspoon salt
  • ยผ cup cold butter - cut into pea sized pieces
  • 1 cup milk

Instructions
 

  • Preheat the oven to 450ยฐ and prep a 12 count muffin tin by greasing the cup with spray or oil.
    (could also use a baking sheet with parchment paper or a silpat)
  • Sift together the 2 cups all purpose flour and 2 ยฝ teaspoon baking powder.
  • In a stand mixer with a paddle attachment (or a bowl with a hand mixer) combine all the ingredients- the sifted flour and baking powder, 1 teaspoon salt, 1 cup milk, ยผ cold butter. Mix just until the dough comes together.
    Overmixing will cause your biscuits to be tough.
  • With wet hands or a spoon (the dough will be sticky) drop the dough into the muffin tin. You should have 12 biscuits.
  • Bake for 10 minutes.
  • Using a fork, pop the biscuits out of the muffin tin and serve!

Serving

  • We like to serve these with butter, honey, or jam.

Recipe Tips and Notes:

These drop biscuits make a great accompaniment to Chicken and Biscuits.
Did you make this recipe?Connect with me and let me know by commenting below!
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White Chicken Enchilada Casserole

May 3, 2020 by Susie Weinrich 1 Comment

White Chicken Enchilada casserole recipe made in a skillet topped with cilantro

Creamy white chicken enchilada casserole, made in a skillet on the stove top, makes an excellent dinner!! This is such an easy white enchilada recipe that doesn’t require any layering and cooks in a flash. It is full of a light cream sauce, green chilies, tender shredded chicken, corn tortillas, and is all topped off with pepper jack cheese.

White Chicken Enchilada Casserole in a skillet topped with cilantro

If you love enchiladas, check out these recipes for My Favorite Chicken Enchiladas , Veggie Enchiladas, Beef Enchilada Casserole, and Enchilada Skillet.

How to Make White Chicken Enchilada Casserole

For this chicken enchilada casserole you will want to start with a skillet that has high sides and a lid. Set it over medium low heat and melt 3 tablespoon butter. Add in 1 cup diced onions, 3 chopped garlic cloves, and 1 chopped jalapenos and saute until softened, about 5 minutes. I like to take the seeds and ribs out of my jalapenos to decrease the heat.

Stir in 1 teaspoon cumin powder, 1 teaspoon salt, ยฝ teaspoon onion powder, and ยฝ teaspoon chili powder. Add 2 tablespoon flour and stir around the pan for about 1 minute.

Pour in 1 ยผ cup chicken broth and 1 ยฝ cup milk (I recommend using whole or 2% milk). Give it a stir/whisk. Add in the can of chopped green chilies. Simmer lightly over medium heat for about 5 minutes.

skillet with a white creamy sauce and chicken

Turn the heat to low and whisk in the 5.3 oz container of plain greek yogurt. Stir in 2 cups of cooked chopped chicken. Nestle in the cut corn tortillas so they are all touching or IN the liquid.

Skillet filled with light creamy sauce, chicken, and corn tortillas

Pop the lid on a cook over low for 5 minutes. Top with the 1 cup shredded pepper jack cheese, pop the lid back on and cook for another 5 minutes.

white chicken enchiladas in a skillet

Let set off the heat for 5 minutes and then serve!

Serving

Top your enchilada casserole with cilantro, a squeeze of lime and fresh avocado or guacamole.

A skillet of white chicken enchilada casserole being served with a spoon

This should serve about 5 people without sides. If you have extra sides, like 15 minute refried beans and chips with salsa, then it will serve about 6 people.

Shredded Cooked Chicken

When a recipe calls for cooked chicken I love to pick up a rotisserie chicken at Costco. But if I don’t have a trip planned here are two great recipes to make your chicken in the Instant Pot:

  • Instant Pot Rotisserie Chicken
  • Instant Pot All Purpose Chicken

White Chicken Enchilada Casserole Recipe

White Chicken Enchilada casserole recipe made in a skillet topped with cilantro

White Chicken Enchilada Casserole

Creamy and delicious recipe for White Chicken Enchilada Casserole. It is made completely on the stove top, no need to turn the oven on. This is a great recipe for rotisserie chicken!
5 from 2 votes
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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Cooling: 5 minutes minutes
Total Time: 35 minutes minutes
Servings: 5 people
Author: Susie Weinrich

Ingredients

  • 3 tablespoon butter
  • 1 cup onions, diced - yellow or white
  • 3 garlic cloves, chopped
  • 1 jalapeno, chopped - seeds and ribs removed for less heat
  • 2 tablespoon all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ยฝ teaspoon onion powder
  • ยฝ teaspoon chili powder
  • 1 cup chicken broth
  • 1 ยฝ cups milk - (2% or whole)
  • 4 oz can chopped green chilies - lightly drained
  • 5.3 oz container plain greek yogurt - can use sour cream instead
  • 2 cups cooked, shredded chicken
  • 8-10 corn tortillas, cut into quarters
  • 1 cup shredded pepper jack cheese - can use cheddar, Mexican blend, or monterey jack

Serving

  • Optional toppings for serving: cilantro, squeeze of lime, fresh avocado, and/or guacamole

Instructions
 

  • Over medium low heat in a high sided pan (that has a lid) saute the 1 cup chopped onions, 3 chopped garlic cloves, 1 chopped jalapeno in the 3 tablespoon butter until the onions are softened.
  • Stir in the 1 teaspoon cumin, 1 teaspoon salt, ยฝ teaspoon onion powder and ยฝ teaspoon chili powder.
  • Stir in 2 tablespoon all purpose flour and cook for about 1 minute.
  • Whisk in the 1 cup broth and 1 ยฝ cup milk (2% or whole recommended). Add the green chilies, let simmer over medium heat for about 5 minutes
  • Lower the heat to low and whisk in the 5.3 oz container of greek yogurt. Stir in the 2 cups cooked chicken and nestle in 8-10 corn tortillas.
  • Pop the lid on and cook over low heat for 5 minutes .
  • Top with shredded cheese, put the lid back on and cook another 5 minutes.
  • Let cool for 5 minutes and then serve!
    Top with cilantro, squeeze of lime, and fresh avocado or guacamole.

Recipe Tips and Notes:

Cooked Chicken: You can use rotisserie chicken, baked chicken, poached chicken, grilled chicken, or use one of these recipes to make chicken in your Instant Pot:
  • Instant Pot Rotisserie Chicken
  • Instant Pot All Purpose Chicken
Did you make this recipe?Connect with me and let me know by commenting below!
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Refreshing Cucumber Margarita

May 1, 2020 by Susie Weinrich 2 Comments

Cucumber margarita in a glass with a cucumber rosette garnish

This is the ultimate recipe for Cucumber Margaritas. It is easy to mix up at home with just 6 ingredients. You simply blend up some fresh cucumbers to make juice; then shake the tequila, lime juice, Cointreau, agave, a pinch of kosher salt and cucumber juice together for an amazing margarita. It has a super refreshing cucumber and lime flavor that is not too sweet.

Cucumber Margarita in a glass with a fresh cucumber garnish

This Cucumber Margarita will be your go-to when you are craving a margarita with a new flavor. Or if you are just looking for a kick ass tequila cocktail. Perfect to pair with any Mexican dinner!

All About The Ingredients

To make these Refreshing Cucumber Margaritas you need 6 main ingredients, pictured below.

Ingredients for cucumber margaritas on a table
Ingredients Pictured Clockwise: Limes, Silver Tequila, fresh Cucumber, Cointreau, Agave.

Tequila

For this Cucumber Marg you will use silver tequila, also called blanco tequila. Since you will be adding so many other flavors it is not necessary to use super expensive Tequila. Something mid-ranged in price will do.

For a mid level mixing tequila we like Espolon, Cazadores, Jose Cuervo Traditional.

Fresh Lime Juice

When you are making a margarita it is not the time to use the pre-squeezed juice that comes in a bottle! You want fresh squeezed lime juice.

I highly recommend using either a hand held citrus press or reamer to extract the juice from the limes!

Cucumber

To make the cucumber juice you obviously need fresh cucumbers. I have tested this recipe with both regular cucumbers and hot house or English cucumbers. Both work perfectly!

Regular Cucumbers- you will want to peel these, cut them in half lengthwise and then scoop our some of the seeds/pulp, then blend them up.

English or Hot House Cucumbers- these will also need to be peeled, then you can just chop them in pieces that will fit into your blender.

Cointreau

Cointreau is a brand of Triple Sec, which is orange liqueur. It adds a nice flavor note and mild sweetness to the cocktail.

Cointreau is quite a bit more expensive than just plain Triple Sec, but I highly recommend using the Cointreau. Something like DeKuypers Triple Sec is SUPER sugary.

You can also use Grand Mariner, as it is a triple sec. But I find that it doesn’t have quite as pure of an orange flavor as Cointreau.

Agave

There may be a few options when buying agave for your Cucumber Margarita; Light, Dark, Amber and Raw.

We recommend using the light Agave. It has a lighter flavor that doesn’t get in the way of the cucumber and lime flavors. It is lightly sweetens the cocktail.

This is also where you can adjust the sweetness of your drink by adding more or less agave.

Kosher Salt

Traditionally Kosher Salt is used to rim a margarita glass. In this cocktail we are adding it right into the shaker.

Kosher salt and Iodized table salt are not the same thing! If you don’t have kosher salt or margarita salt I would omit it altogether.

Cucumber Juice

You can also watch Susie make this Cucumber Margarita (plus a frozen mango margarita and a pineapple jalapeno margarita) on a 30 minute Pin TV Episode!

To make your cucumber juice you will need a regular cucumber or am English cucumber. You will need to peel it no matter which you choose.

If you have the regular cucumber I also recommend splitting it in half and scooping our some of the seeds/pulp.

cucumber juice in a blender

Then grab a strong blender or food processor. Add the cucumber pieces and 2 tablespoon up to ยผ cup water. Blend it for about 30 seconds until it is nice and smooth.

Pour through a fine mesh sieve into a bowl or cup to separate the pulp and the juice.

Pro Tip: I also like to stir the pulp to let a little through. It gives your Cucumber Margaritas a nice texture!

pouring pureed cucumbers through a mesh sieve to a bowl

This can be made a couple hours ahead and stored in the fridge. You may need to give it a stir before mixing up your drinks.

Garnish Options

There are a few fun ways to garnish your Cucumber Margarita Cocktail.

Pictured below you will see a piece of cucumber shaved with a vegetable peeler. It is then rolled into a rosette and skewered with a cocktail pick.

Cucumber margarita in a glass with a cucumber rosette garnish

You can also cut up cucumber rounds or spears and add to the drink. Or stick with a traditional lime wedge or wheel.

Spice It Up

If you like a little spice in your cocktail, this Cucumber Margarita Recipe pairs really nicely with either Jalapeno Infused Tequila or adding a jalapeno to your shaker!

For a super spicy cocktail you can muddle the jalapeno in the bottom of the shaker before adding the other ingredients.

Too Long; Didn’t Read. Recipe Tips

  • A hot house (English) or regular cucumber will work for the cucumber juice.
  • Use a mid ranged tequila for your mixed tequila drink.
  • Use fresh squeezed lime juice, not bottled!
  • Choose a light agave for best flavor.
  • Cointreau will have the cleanest orange flavor for your drink (not Grand Mariner or “Triple Sec”)
  • Shake the margarita for optimal flavor.
  • Add a jalapeno if you like it spicy!

More Margarita Recipes

If you love a tequila cocktail then you are in the right spot! Tequila is our spirit of choice we love a Classic Margarita, Tequila Sunrise, and even an Anejo Old Fashioned.

Here are some other yummy margaritas to serve at your next party or happy hour:

  • ginger margarita cocktail with a lime and fresh ginger coin
    Fresh Ginger Margarita
  • a glass of roasted strawberry margarita garnished with salt and berries
    Roasted Strawberry Margaritas
  • pineapple margarita in an etched glass, garnished with a pineapple wedge
    Perfect Pineapple Margarita
  • an orange margarita in a glass with an orange wedge
    Perfect Orange Margarita

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Cucumber margarita in a glass with a cucumber rosette garnish

Refreshing Cucumber Margarita Recipe + Video

A super fresh Cucumber Margarita that is easy to mix up at home with just 6 ingredients. Blend up some fresh cucumbers to make juice, shake in the tequila, lime juice, Cointreau, agave, and a pinch of kosher salt.
Watch Susie make this Cucumber Margarita on a 30 minute episode of Pin TV!
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Servings: 1 drink
Calories: 179kcal
Author: Susie Weinrich

Equipment

  • Cocktail Shaker (in a pinch use a mason jar, carefully)
  • Food Processor or Blender

Ingredients

Cucumber Juice

  • 1 large cucumber (regular or hot house) - peeled
  • 2 tablespoon up to ยผ cup water

Margarita

  • 1.5 oz Silver Tequila
  • 2 oz cucumber juice
  • 1 oz fresh lime juice
  • .5 oz Cointreau
  • .25 oz light agave syrup
  • pinch kosher salt
  • lime wedges, cucumber slices or rosettes for garnish

Instructions
 

Cucumber Juice – can be made a few hours head and stored in the fridge

  • Peel the cucumber. Cut into pieces and place in a blender or food processor. Add 2 tablespoon of water (up to ยผ cup if the blender won't get going).
    **If you have a regular cucumber, cut it in half lengthwise and scoop out some of the seeds and pulp and discard.
    1 large cucumber (regular or hot house), 2 tablespoon up to ยผ cup water
  • Blend for about 30 seconds until completely smooth.
  • Pour the puree through a fine mesh sieve into a bowl or cup.
    **We like a little bit of the pulp in our cucumber margaritas. You can do that by stirring the pulp with a spoon to let some fall through the sieve.
    a mesh sieve over a bowl with pureed cucumbers

Cucumber Margarita

  • Add a few ice cubes to a cocktail shaker (use a mason jar with a lid in a pinch).
    Measuring in the tequila, cucumber juice, fresh squeezed lime juice, Cointreau, light agave and kosher salt.
    1.5 oz Silver Tequila, 2 oz cucumber juice, 1 oz fresh lime juice, .5 oz Cointreau, .25 oz light agave syrup, pinch kosher salt
  • Shake vigorously for 20 seconds.
  • Strain into a rocks sized glass filled with ice or with 1 large ice cube.
  • Garnish with a lime wedge or wheel, a cucumber slice or a cucumber rosette.
    **To make a cucumber rosette peel a long strip of cucumber with a vegetable peeler, roll it up, then skewer with a cocktail pick.

Recipe Tips and Notes:

TEQUILA: We recommend using a mid-ranged tequila for your cucumber margarita recipe. Something like an Espolon, Cazadores or Jose Cuervo Traditional are great.
FOR A SWEETER CUCMBER MARGARITA: If you prefer a sweeter margarita increase the agave to .5 ounce.
FOR A SPICY MARGARITA: Add a slice or two of jalapeno to the shaker or muddle it in the shaker before adding the ice. You can also use jalapeno infused tequila!ย 
ย 
ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1cucumber margarita | Calories: 179kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 122mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 74IU | Vitamin C: 11mg | Calcium: 13mg | Iron: 0.2mg

Instant Pot Pulled Pork

April 30, 2020 by Susie Weinrich 34 Comments

Instant Pot pulled pork in a white bowl

Instant Pot Pulled Pork is tender and flavorful pork shoulder (also called butt or Boston butt) cooked up quickly in your electric pressure cooker. The pork meat comes out fall-apart tender and makes amazing BBQ pulled pork sandwiches or tacos. It will become your families favorite Instant Pot Pork Recipe!

BBQ Pulled pork in a white bowl

This is a complete guide to making pulled pork in your Instant Pot– everything from which cut of pork to buy, and how much to buy, to trimming, seasoning and cooking!

If you have a pork butt but want to use it in other ways, check out these two recipes: Instant Pot Carnitas or Instant Pot Pork Roast.

Also, if you love BBQ in your Instant Pot definitely make these Instant Pot Boneless Pork Ribs or Instant Pot Pulled BBQ Chicken!! You will not regret it!

Is it Pork Butt or Pork Shoulder

So what do your buy at the store to make pulled pork:

  • pork butt
  • pork shoulder
  • Boston butt
  • Bone-in or boneless

Buying any of these options will result in the same flavorful pulled pork. Butt, shoulder and Boston butt are pretty much the same thing.

Fresh raw pork butt, also known as a pork shoulder or boston butt
Pork Butt, also known as a pork shoulder or Boston butt

All three are actually cut from the shoulder, hence “pork shoulder”. The pork “butt”, also known as Boston butt, comes from the same area but is a little higher on the foreleg.

Buying boneless or bone-in is up to you. Both will cook perfectly fine in your Instant Pot. Since you will be cutting the pork butt into cubes, you could cut the bone out if you prefer, but it is not totally necessary.

How Much Pork to Buy for Serving

If you are planning on feeding a crowd or just a couple people it is important to know how many pounds of pork to buy. They can vary anywhere from 3 lbs up to 18 lbs.

The best way to calculate is 3 people (adults) per pound of raw pork.

How to Make Pulled Pork in the Instant Pot

We are going to start by trimming the pork butt. Since we are not cooking “low and slow”, like in smoking pork butt, the fat will not render all the way down. The last thing you want in your pulled pork is a big chunk of jiggly fat. Gross.

Trim as much of the white fat that you can from the outside of the butt. Then cut the meat down into 3 inch chunks.

If you come across more fat or connective tissue within the meat, cut that out as well.

raw pork butt
fat trimmed from the pork butt
pork butt (or pork shoulder) cut into 3 inch chunks

In a small bowl mix together your dry rub seasoning. Coat the pork butt pieces completely with all of the seasoning.

dry rub seasoning for instant pot pulled pork
fresh pork shoulder cut into chunks and seasoned with dry rub

Pour 1 cup water, 1 tablespoon Worcestershire sauce, and 1 tablespoon apple cider vinegar into the Instant Pot. This will add flavor to the pork during cooking!

Optionally place the metal trivet over the liquid. Put the seasoned pork pieces on the trivet or you can place the pork right down in the liquid.

cooking liquid in instant pot
cooking liquid and trivet in instant pot
pork shoulder or butt pieces in the instant pot

Close the pot and set to cook for 40 minutes.

Do a natural release for 10 minutes, then quick release the remaining pressure.

cooked pork shoulder in the instant pot

Doubling the Recipe

A question I get often is “if I double the pulled pork recipe do I double the cooking time?”. The answer in this case is no.

Since you are cutting the pork into equal 2-3 inch pieces they will all cook within the 40 minute cook time. No need to add time.

Just make sure you do not over fill your Instant Pot above the “max fill line” that is marked on the inside of your pot.

Pulling Your Pork

Now you will want to “pull” your pork, which is another way of saying shred the pork.

pulled pork on a baking sheet

Since the meat will be so tender it is easy to do with two forks. Placing them in the center of a piece of meat and pulling it apart.

Another easy way to shred meat (this works especially well with chicken) is by using a stand mixer with the paddle attachment. That makes really quick work of shredding!! Just make sure you do it while the pork is still warm and only run the mixer for about 30 seconds.

Serving Pulled Pork

We like to eat our Instant Pot Pulled Pork on buns with some KC Style BBQ sauce and coleslaw. It also makes amazing tacos or grilled cheeses.

Pulled pork tossed with bbq sauce

This Instant Pot Potato Salad and Instant Pot Corn on the Cob make killer side dishes for pulled pork sandwiches!

Storing

Leftovers can be stored in the fridge, in an airtight container for up to 5 days.

You can freeze leftover pulled pork very easily!! Place the cooled pork in a freezer safe bag and keep frozen for up to 3 months. I recommend freezing in 2 cup portions.

Other Great Instant Pot Recipes

If you love using your Instant Pot, here are some more amazing recipes to check out for your next dinner!

  • BBQ Beef sandwich on a cutting board with fries
    Instant Pot Shredded BBQ Beef
  • a big bowl of red beans and rice
    Instant Pot Red Beans and Rice (Crock Pot too!)
  • a bowl of chicken chili topped with sour cream and two limes
    30 Minute Instant Pot Chicken Chili
  • Italian Beef Sandwich topped with pepperoncinis on a wooden board
    Instant Pot Italian Beef
  • Instant Pot Beef Pot Roast – Complete Guide
  • ragu over pappardelle pasta
    Instant Pot Beef Ragu
  • mashed potatoes in a bowl
    Best Instant Pot Mashed Potatoes
  • BBQ Chicken sandwich
    Instant Pot Pulled BBQ Chicken

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

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†’
Instant Pot pulled pork in a white bowl

Instant Pot Pulled Pork Recipe

Instant Pot Pulled Pork is tender and flavorful pork shoulder (also called butt or Boston butt) cooked up quickly in your electric pressure cooker. The pork meat comes out fall-apart tender and makes amazing BBQ pulled pork sandwiches.
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
4.73 from 11 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Pressure and Release Time: 20 minutes minutes
Total Time: 1 hour hour 25 minutes minutes
Servings: 6 people
Calories: 323kcal
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

Pork and Cooking Liquid

  • 3-5 lb. fresh pork butt - (also called pork shoulder or boston butt)
  • 1 cup water - or chicken broth
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon apple cider

Dry Rub Seasoning

  • 2 tablespoon brown sugar, packed
  • 1 ยฝ tablespoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ยฝ teaspoon chili powder
  • ยฝ teaspoon smoked paprika
  • ยผ teaspoon dry mustard

Serving as Pulled Pork Sandwiches

  • favorite BBQ sauce
  • buns
  • optional: coleslaw and pickles

Instructions
 

  • Start by mixing the dry rub.
    In a small bowl combine the rub ingredients. (if you have a rub you like, use that!)
    Stir it together so there are no clumps remaining. Set aside.
    2 tablespoon brown sugar, packed, 1 ยฝ tablespoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon black pepper, ยฝ teaspoon chili powder, ยฝ teaspoon smoked paprika, ยผ teaspoon dry mustard
  • Trim and cut your pork butt.
    With a sharp knife trim most of the white fat or connective tissue from the pork butt. Cut the whole butt into 3 inch chunks.
    As you cut it open if you find more areas of fat, remove those too.
    3-5 lb. fresh pork butt
    pork butt (or pork shoulder) cut into 3 inch chunks
  • Season the pork.
    Sprinkle and press the dry rub on all sides of the cut pork.
  • Pour the cooking liquid in the Instant Pot.
    Add 1 cup water, 1 tablespoon Worcestershire sauce, and 1 tablespoon apple cider vinegar to the pot. Optionally place the trivet over the liquid.
    1 cup water, 1 tablespoon worcestershire sauce, 1 tablespoon apple cider
  • Add the seasoned pork to the Instant Pot.
    Place all the seasoned pork pieces in the pot (in the liquid or on the trivet)
  • Close the lid and set to cook
    Pop the lid on your IP and turn the pressure valve to seal. Set to cook for 40 minutes.
    Do a 10 minute natural release and then release any remaining pressure with a quick release.
  • Shred and serve!
    Remove the pork from the pot, discard the liquid (or you can use some to pour over your pork if you like)
    Take two forks and shred the pork. Mix with your favorite BBQ sauce and serve on buns or tacos or pizza or nachos!!
    shredded pork

Recipe Tips and Notes:

SERVING: Plan 3- people (adults) per 1 pound of pulled pork.
STORING: Leftovers can be kept in the fridge for up to 5 days.
You can also freeze leftovers in freezer baggies for up to 3 months. I recommend freezing in 2-3 cup portions.
PORK ROAST: If you have a pork butt (shoulder) and want to make Pork Roast, check out this post for Instant Pot Pork Roast with Veggies & Gravy
DOUBLING THE RECIPE: If you have a larger pork butt or want to use two, you do not need to double the cooking time. Since you are cutting the pork into equal 3 inch pieces it will cook in 40 minutes.ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 323kcal | Carbohydrates: 6g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1935mg | Potassium: 821mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 3mg
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

YOU will feel like a huge success at dinner time with any of the simple recipes on Mom's Dinner! Read More

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