• Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Dinner
  • About
  • Subscribe
subscribe
search icon
Homepage link
  • All Recipes
  • Dinner
  • About
  • Subscribe
ร—
You are here: Home

Perfect Fresh Lemonade

April 28, 2020 by Susie Weinrich 3 Comments

lemonade in a pitcher

Perfect Fresh Lemonade only takes 3 simple ingredients: fresh lemons, sugar, and water, and is such a refreshing treat. This homemade lemonade recipe has the perfect balance of sweetness, tartness, and citrus freshness! Great on a hot summer day… or add a little vodka for a happy hour cocktail.

fresh squeezed lemonade in a glass with a lemon wheel and a blue paper straw

Once you make this fresh squeezed lemonade you will have a hard time going back to the powder stuff!

How to Make Fresh Lemonade

When life gives you lemons, make lemonade! Especially if the recipe only calls for 3 simple ingredients: lemons, water, sugar!

Fresh lemonade ingredients - lemons, sugar, water

Start with a small pot on the stove, over medium low heat. Add in 1 cup white sugar and 1 cup water. Also add in the rind of 1 lemon.

Let that warm on the stove for about 10 minutes, stirring occasionally.

lemon simple syrup in a pot

Meanwhile, juice 5-6 lemons until you have 1 cup of fresh lemon juice. Strain any pulp and seeds out of the juice. (you can keep the pulp if you prefer, but definitely remove any seeds!)

1 cup fresh squeezed lemon juice

In a large pitcher, mix the fresh lemon juice with 4 cups of water.

Once the sugar and water mixture is ready remove the lemon rinds and stir it into the pitcher with the lemon juice/water mixture.

homemade lemonade in a glass pitcher with lemons to the side

Serve over ice! This should be enough to serve about 8 people.

Storing

Keep in a pitcher, in the fridge, for up to one week.

Tricks to Getting More Juice from Lemons

If you bought lemons that are less than juicy, there are a few tricks to make sure they give up all their juice!

  • Roll the lemon across the counter, under the palm of your hand, until it starts to soften.
  • Microwave your lemon for about 20 seconds.
  • Use a lemon reamer or squeezer – this Citrus Press from Amazon or Wooden Lemon Reamer from Amazon. They are a great tool to have in the kitchen, especially if you love Margaritas!
overhead photo of a pitcher of lemonade with 3 lemon wheels

Extra Flavors

If you are feeling extra fancy, you can add some yummy flavors to your homemade fresh lemonade:

  • Mint Lemonade: add some mint leaves in with the water, sugar and lemon rind. Serve with mint leaves.
  • Cherry Lemonade: add a little grenadine and a maraschino cherry in each glass served.

More Lemon Drinks!

  • Tequila lemonade in a tall glass with a bottle of tequila to the side
    Tequila Lemonade
  • vodka with fresh lemonade in a small glass with a mint sprig and fresh lemon
    Vodka Lemonade with Fresh Lemonade
  • hot toddy made with tequila in a stemmed glass
    Tequila Hot Toddy
  • Anejo Tequila Cobbler cocktail in a glass with crushed ice
    Anejo Tequila Cobbler

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†’
lemonade in a pitcher

Fresh Lemonade

Delicious fresh squeezed lemonade recipe that has the perfect balance of sweetness and tartness. Just 3 simple ingredients!
4.50 from 4 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Servings: 8 glasses
Author: Susie Weinrich

Ingredients

  • 5-6 fresh lemons
  • 5 cups water - divided
  • 1 cup white sugar

Instructions
 

  • Start by making a lemon simple syrup – place a small pot over medium/low heat on the stovetop. Pour in 1 cup water and 1 cup white sugar.
    Remove the rind from 1 lemon and place that in the pot as well. Give it a stir and let it warm for 10 minutes, stir occasionally.
  • Meanwhile juice 5-6 lemons until you have 1 cup of fresh lemon juice. Remove the seeds from the juice, removing the pulp is optional.
  • Remove the lemon simple syrup from the stove and discard the lemon rind.
  • In a large pitcher combine the 1 cup fresh lemon juice, 4 cups cold water, and the lemon simple syrup.
  • Stir together and serve over ice!

Optional flavor add ins:

  • Mint Lemonade: add fresh mint sprigs in with the water, sugar and lemon rind. Serve each glass with a fresh mint sprig.
    Cherry Lemonade: serve each glass with a little grenadine and a maraschino cherry.

Recipe Tips and Notes:

Storing:ย Keep leftover fresh lemonade in the fridge for up to a week.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Sweet Cornbread Muffins

April 26, 2020 by Susie Weinrich 3 Comments

basket of corn muffins

These sweet cornbread muffins are made with a mix of Jiffy Corn Muffin Mix and a box of yellow cake mix. They are super easy to put together! They bake up tender and moist and are a perfect mix of corn flavor and sweetness. Add a schmear of salted honey butter to take it next level!

basket of corn muffins

These are not like southern style cornbread, which can be a bit dry and crumbly. These are sweet and moist corn muffins with just the right amount of crumb. I have been told they are more akin to Disney cornbread.

For more of a traditional cornbread recipe pop over to this recipe for Buttermilk Cornbread.

If you are looking for a sweet cornbread, check out my recipe for Best Ever Cornbread!

[feast_advanced_jump_to]

How to Make Sweet Cornbread Muffins

Start by preheating the oven to 350 degrees and lining a muffin tin with paper cupcake liners. This recipe will make about 24 muffins.

sweet cornbread muffins in a muffin tin
Sweet Cornbread Muffins

In a large mixing bowl combine 1 yellow cake mix and 2 boxes of Jiffy corn muffin mix. Add in 5 eggs, โ…“ cup vegetable oil, 1 cup water, and โ…” cup milk. Whisk everything together.

Mom’s Tip

Let your batter sit on the countertop for 15 minutes. This will maximize the crown that you get on your muffins.

Portion out the batter into your muffin tin. Fill each cup about ยพ full.

Bake in the oven for 13-15 minutes. They are done when a toothpick inserted in the middle comes out clean, with no batter.

Let the muffins cool for about 5 minutes and the serve.

Serving

We love to serve these cornbread muffins with honey and butter. Or for an extra special treat you can make this Dreamy Honey Butter!

Storing

You can store your cornbread muffins at room temp in an airtight container for about 5 days.

You can also freeze your muffins in a freezer proof container for up to 3 months.

Great Dinner Menu with Cornbread Muffins

These cornbread muffins are so good you just might want to build a menu around this recipe! Here are two great menus:

Menu 1

  • Classic Chili or Instant Pot Chili
  • Cornbread Muffins
  • Raw veggie tray with ranch or blue cheese
  • Apple Pie Bars

Menu 2

  • Instant Pot Ribs , Oven Baked Boneless Ribs or Smoked Ribs
  • Instant Pot Potato Salad
  • Cornbread Muffins
  • Coleslaw
  • Cherry Pie Bars

Disclaimer

I know that these are not true “southern style” cornbread muffins, so please do not come at me in the comments about not knowing how to make REAL cornbread. This is definitely meant to be a sweet cornbread muffin, more in line with Disney cornbread : )

Related Recipes

  • cornbread with a sliced turned to the side and covered in honey
    Homemade Buttermilk Cornbread
  • beer bread cut into slices
    4 Ingredient Beer Bread
  • honey butter in a bowl being drizzled with honey
    Dreamiest Honey Butter
  • a piece of best ever cornbread on a white plate being drizzled with syrup
    Best Ever Corn Bread

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†’
basket of corn muffins

Sweet Cornbread Muffins Recipe

A sweet and tender recipe for cornbread muffins. This is an easy recipe that comes together in minutes and just bakes for about 15 minutes.
4.67 from 3 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
optional batter rest time: 15 minutes minutes
Total Time: 40 minutes minutes
Servings: 24 muffins
Calories: 207kcal
Author: Susie Weinrich

Equipment

  • 12 cup muffin tin
  • paper or silicone muffin liners

Ingredients

  • 1 box yellow cake mix
  • 2 boxes Jiffy corn muffin mix
  • 5 eggs
  • 1 cup water
  • โ…” cup milk
  • โ…“ cup vegetable oil

Serving

  • Optionally make a special spread – - Honey Butter

Instructions
 

  • Preheat the oven to 350ยฐ and line muffin tins with paper cupcake liners, the recipe makes about 24 corn muffins.
  • In a large bowl whisk together all the ingredients.
    1 box yellow cake mix, 2 boxes Jiffy corn muffin mix, 5 eggs, 1 cup water, โ…” cup milk, โ…“ cup vegetable oil
  • Let the batter sit at room temp for about 15 minutes. This step can be skipped if you are in a hurry.
  • Fill each muffin cup about ยพ full.
  • Bake for 13-15 minutes until cooked through. Insert a toothpick into the center of a muffin and if it comes out clean they are done.
  • Cool for about 5 minutes then serve!

Recipe Tips and Notes:

If you want to make sweet cornbread check out my recipe for Best Ever Cornbread.
For a traditional cornbread pop over to this Buttermilk Cornbread Recipe.
Storing
Keep at room temp in an airtight container for up to 5 days.
You can freeze your corn muffins in a freezer safe container for up to 3 months.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1muffin | Calories: 207kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 337mg | Potassium: 56mg | Fiber: 2g | Sugar: 14g | Vitamin A: 84IU | Vitamin C: 0.02mg | Calcium: 71mg | Iron: 1mg

Weekly Meal Plan & Printable Grocery List #15

April 25, 2020 by Susie Weinrich Leave a Comment

free weekly meal plan with a photo of shrimp in the background

Planning dinner for your family for an entire week can be hard! What should we eat for dinner? What do I need to buy at the store? Let me answer both of those questions with my free weekly meal plan including a printable grocery list (and bonus leftover re-do ideas)!

free weekly meal plan with a photo of shrimp in the background
[Read more…]

Easy Tomato Cream Sauce in 15 Minutes

April 22, 2020 by Susie Weinrich 7 Comments

a bowl of tomato cream sauce pasta

This Tomato Cream Sauce is so easy to make by using your favorite jarred marinara sauce mixed with cream, milk, onions, garlic and spices. It all comes together in about 15 minutes, just enough time to cook a big pot of pasta to serve it with. This pasta sauce recipe is a favorite among Mom’s Dinner readers and cooks!

Spaghetti in a white bowl with creamy tomato sauce
Spaghetti with Tomato Cream Sauce

Some call this one Pink Pasta, Rosรฉ Pasta or Rose Pasta! It does take on a little pink hue (I think it is a little more orange) from the mix of the red marinara and milk/cream. Tell your kids you are having pink pasta for dinner and I bet they gobble it up.

This is our favorite restaurant sauce and I've tried multiple times to make it. Your recipe is the easiest and best tasting ever!!! The whole family goes nuts over it. It is delicious!!!

– Robyn, Mom’s Dinner Reader

RELATED: If you are looking for more of a traditional marinara sauce, check out this recipe for Homemade Marinara Sauce.

Use Your Favorite Jar Sauce

This Tomato Cream Sauce is super simple to make and I can almost guarantee that you will love the flavor because it is made with your favorite store-bought jar sauce.

Our current favorite store bought sauce is Rao’s Traditional Marinara or Basil Marinara. It pairs perfectly with the herbs, spices and cream.

A bowl of pasta with tomato cream sauce

Gluten Free Pasta Sauce

This sauce is made without flour! Instead, the heavy cream thickens it enough to cling to the noodles perfectly. So as long as your jarred marinara is also gluten free this also makes a great gluten-free creamy pasta sauce option.

How to Make Tomato Cream Sauce

  1. Onions and Garlic
  2. Start with a pot over medium/low heat. Pour in about 1 tablespoon of olive oil. Once it is heated through add the diced onions and chopped garlic, soften completely for about 5-8 minutes.

    onions and garlic cooked in olive oil
    Soften onions and garlic in olive oil

    While the sauce cooks you can cook the pasta in a separate pot. They will be done at about the same time!

  3. Herbs and Seasonings
  4. Next stir in the dried basil, dried oregano, salt and tomato paste. Stir it around the pan until the tomato paste coats the onions and garlic.

    A small bowl of seasoning - basil, oregano, salt, and red pepper flakes
    Add the seasonings and tomato paste to the onions and garlic.
  5. Add Cream
  6. Pour in 1 cup heavy whipping cream and ยฝ cup milk (I recommend 2% or whole milk). Lightly simmer over medium/low heat for about 8 minutes.

  7. Add Store Bought Marinara
  8. Stir in 2 cups of your favorite jarred marinara sauce. Stir until everything is combined and warmed through.

    Tomato Cream Sauce in a pot with a wooden spoon
    Stir all the ingredients together and serve over pasta!

Serving

Serve this Creamy Tomato Sauce over 1 lb. of cooked pasta – you can use spaghetti, penne, rigatoni… whatever you like or whatever you have.

two forks pulling a serving of pasta out of a bowl

You can optionally top this pasta with shredded parmesan and/or fresh chopped basil.

Audio Recipe

Make it a Meal or Amazing Side Dish

You can certainly stir in some sauteed shrimp, grilled chicken or shredded rotisserie chicken if you want a little protein mixed in.

Serve dinner with a side salad, Big Italian Salad, or Caesar salad and some garlic bread!

This Tomato Cream Sauce Pasta also makes an amazing side dish for Chicken Parmesan, Chicken Spiedini, or Pork Milanese.

More Pasta Sauce Recipes

If pasta is on heavy rotation at your house, here are some more super delicious pasta sauce recipes to try:

  • Beef ragu over pappardelle pasta with a dallop of ricotta on top
    The Best Slow Simmered Beef Ragu
  • spaghetti with meat sauce recipe on a black and white napkin
    Spaghetti and Meat Sauce (Quick Dinner Recipe)
  • Fresh Basil Pesto in a bowl on a cutting board
    Basil Pesto with Walnuts
  • a mason jar full of homemade marinara sauce
    All-Day Marinara Sauce in Under an Hour

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†’
a bowl of tomato cream sauce pasta

Easy Tomato Cream Sauce Recipe + Video

An easy recipe for tomato cream sauce ready in about 15 minutes. It is made with your favorite jarred marinara sauce. Perfect served with cooked pasta!
5 from 19 votes
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 6 people
Calories: 198kcal
Author: Susie Weinrich

Ingredients

  • 1 tablespoon olive oil
  • ยฝ cup onions - diced
  • 3 fresh garlic cloves - chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ยฝ teaspoon kosher salt
  • pinch of red pepper flakes - more for additional heat
  • 1 cup heavy cream
  • ยฝ cup milk - recommend 2% or whole
  • 2 cups jarred marinara - use your favorite brand (we love Rao's)

Serving

  • 1 lb. your favorite pasta (spaghetti, penne, rigatoni….) - cooked per package instructions

Instructions
 

Pasta

  • While you are making the sauce, bring a large pot of salted water to a boil and cook your pasta per package instructions.
    The pasta and sauce will be ready at about the same time!
    1 lb. your favorite pasta (spaghetti, penne, rigatoni….)

Tomato Cream Sauce

  • In a pot or deep skillet, over medium/low heat, add the olive oil. Once it is hot add the onion and garlic. Soften for about 5 minutes.
    1 tablespoon olive oil, ยฝ cup onions, 3 fresh garlic cloves
  • Add in the dried basil, dried oregano, kosher salt, pinch red pepper flakes and tomato paste. Stir it around the pot until the tomato paste coats the onions and garlic, about 1 minute.
    1 teaspoon dried basil, 1 teaspoon dried oregano, ยฝ teaspoon kosher salt, pinch of red pepper flakes, 1 tablespoon tomato paste
  • Stir in the heavy cream and milk. Lightly simmer over medium/low heat for about 5 minutes, until it will coat the back of a wooden spoon.
    1 cup heavy cream, ยฝ cup milk
  • Stir in 2 cups of your favorite jarred marinara until it is completely mixed with the cream mixture.
    2 cups jarred marinara
  • Taste for additional salt/pepper and serve over the cooked pasta.

Recipe Tips and Notes:

REHEATING: To reheat leftovers add a little milk to the bowl or pan to reconstitute the sauce.
ADDING PROTEIN: Add some grilled chicken or sauteed shrimp to get a little protein with your pasta.
GLUTEN FREE CREAM SAUCE: Make sure to use a gluten free jarred marinara to make this a Gluten Free Creamy Pasta Sauce. Also make sure you use gluten free pasta for serving.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving of sauce | Calories: 198kcal | Carbohydrates: 9g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 621mg | Potassium: 372mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1018IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 1mg

Easy Banana Bread

April 15, 2020 by Susie Weinrich Leave a Comment

three slices of banana bread on a plate with butter

This is the moist and delicious banana bread recipe that you have been looking for. It turns out perfect every time. You can even mix this one by hand, no need to get out that big mixer! It is also a great recipe to use up those over-ripe bananas that nobody ate through the week.

three slices of banana bread on a plate with butter

This is such an easy recipe that even if you don’t consider yourself a “baker” you can make this! I call that a foolproof recipe.

If you are looking for a muffin option, check out this recipe for banana bread muffins. Or these Banana Bars with frosting are out of this world!

How to Speed Up Ripening Bananas

You may even want to buy some extra bananas to over-ripen just for this recipe! To speed up the ripening process you can place your bananas in a paper bag with the top folded over to trap in the ripening gases.

over ripe bananas

If you already have one or two overripe bananas place those in the bag too. This will increase the amount of gas (ethylene) needed to ripen the bananas. You could also add an apple if you do not have additional ripe bananas.

This recipe for Banana Bread Pancakes is also a GREAT way to use up those ripe bananas.

Banana Bread Ingredients

You probably have most of these banana bread ingredients on hand already! The only thing you need to do now is make sure you have some REALLY ripe or over-ripened bananas that have started to brown and get really soft and sugary!

  • 3-4 over-ripe soft bananas
  • 1 stick room temp or softened butter
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • ยฝ teaspoon salt
  • 1 ยฝ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

How to Make Easy Banana Bread

  1. PREP: Preheat your oven to 350 degrees. Prepare a loaf pan by spraying it with baking spray or greasing it lightly with oil.
  2. BANANAS: In a small bowl completely mash 3 bananas using the back of a fork.
over ripe bananas mashed in a bowl
Over ripe bananas mashed really well.
  1. CREAM BUTTER/SUGAR: In a mixing bowl cream together the butter and sugar, for about 2 minutes.
  2. ADD EGGS, ETC: Stir in the mashed bananas, 2 eggs, 1 teaspoon vanilla, and ยฝ teaspoon kosher salt.
  3. SIFT DRY INGREDIENTS: Place a mesh colander over the bowl and sift in 1 ยฝ cups flour, 1 teaspoon baking soda and 1 teaspoon baking powder
easy banana bread batter in a loaf pan
Easy Banana Bread batter in a loaf pan.
  1. LOAF PAN: Transfer the batter to the prepared loaf pan.
  2. BAKE: Place in the oven and bake for 50-55 minutes, until cooked through. Insert a toothpick all the way into the center, if it comes out clean it is cooked through. TIP: If the edges and top start to brown too much you can lightly tent some foil over the top of the banana bread for the last 10-15 minutes.
  3. Let the bread cool in the pan for about 10 minutes before turning it out.
fresh loaf of banana bread

Storing

Store any leftover banana bread at room temp either wrapped in foil or in an airtight container for up to 5 days.

Freezing

Yes, you can freeze your baked banana bread. Make sure it is completely cooled and wrap in plastic wrap, then place in a freezer baggie or freezer safe container. Freeze for up to 3 months.

To thaw simply place the frozen bread on the counter at room temp for a couple hours.

More Bread Recipes

  • beer bread cut into slices
    4 Ingredient Beer Bread
  • cornbread with a sliced turned to the side and covered in honey
    Homemade Buttermilk Cornbread
  • a banana bread muffin in a muffin tin
    Easy Banana Bread Muffins Made with Greek Yogurt

Subscribe To Stay Connected!

Sign up for the Mom’s Dinner Newsletter, delivered every Sunday morning, straight to your email inbox. It includes all the new recipes, videos, dinner ideas for the week and fun kitchen tips and tricks.

Sign Up Now โ†’
three slices of banana bread on a plate with butter

Easy Banana Bread Recipe

A moist and delicious banana bread recipe that is easy to make! No need to get your mixer out on this one, you can mix it all by hand.
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour
Servings: 1 loaf
Calories: 2721kcal
Author: Susie Weinrich

Equipment

  • loaf pan

Ingredients

  • ยฝ cup butter (1 stick) - softened at room temp
  • 1 cup white sugar
  • 3 over ripe bananas - (if you have small bananas you can use 4)
  • 2 eggs
  • 1 teaspoon vanilla
  • ยฝ teaspoon kosher salt
  • 1 ยฝ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions
 

  • Start by preheating the oven to 350ยฐ. Prep a loaf pan by spraying it with cooking spray or lightly coating it with oil.
  • In a small bowl mash the bananas together using the back of a fork. Try to mash down all the chunks.
    3 over ripe bananas
  • You can mix this batter completely by hand or use a mixer, up to you!!
    In a large bowl cream together ยฝ cup softened butter and 1 cup sugar, until it is completely combined. If using a mixer let it run for 2 minutes.
    ยฝ cup butter (1 stick), 1 cup white sugar
  • Stir in the mashed bananas, 2 eggs, ยฝ teaspoon kosher salt, and 1 teaspoon vanilla.
    2 eggs, ยฝ teaspoon kosher salt, 1 teaspoon vanilla
  • Place a fine mesh colander over the bowl and sift the 1 ยฝ cups flour, 1 teaspoon baking soda, and 1 teaspoon baking powder into the batter.
    1 ยฝ cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda
  • Stir until all the flour is mixed in. Don't overmix or your bread will be tough.
  • Pour the batter in the prepared loaf pan and bake for 50-55 minutes, until a toothpick inserted all the way in the middle comes out clean (with no batter on it).
    If the top of the bread is getting too brown around the 40 minute mark, you can lightly tent foil over the top of the bread.
  • Let it cool for about 5-10 minutes before trying to remove it from the pan.

Storing

  • Store your cooled bread in an airtight container or wrapped in foil, at room temp, for up to 5 days.

Freezing

  • You can freeze your banana bread. Simply wrap it in plastic wrap and then place in a freezer bag or freezer safe container. Freeze for up to 3 months.
    To thaw place the bread at room temp for a few hours.

Recipe Tips and Notes:

Optional mix-ins:
You can also add in 1 teaspoon cinnamon and/or ยฝ cup chopped nuts (pecans or walnuts).
ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1whole loaf | Calories: 2721kcal | Carbohydrates: 425g | Protein: 35g | Fat: 104g | Saturated Fat: 62g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 571mg | Sodium: 3546mg | Potassium: 1628mg | Fiber: 14g | Sugar: 244g | Vitamin A: 3538IU | Vitamin C: 31mg | Calcium: 361mg | Iron: 12mg

Instant Pot Potato Salad

April 11, 2020 by Susie Weinrich 1 Comment

Potato salad topped with green onions in a white bowl

For Instant Pot Potato Salad you CAN cook the eggs and potatoes together in your electric pressure cooker. This makes quick work of putting together this potato salad recipe!

Potato Salad in a white bowl with lemonade and spoons to the side

This Instant Pot Potato Salad recipe is completely classic and is made with potatoes, eggs, green onions, and celery. The dressing is the perfect balance of tangy, salty, sweet, and savory!

Is there any better side dish than potato salad? It goes great with anything from the grill, bbq ribs, or just a turkey sandwich. It will be the first dish gone at any meal and the recipe friends will be asking you for.

Potato salad topped with green onions in a white bowl
Instant Pot Potato Salad

Potatoes for Potato Salad

I recommend using russet potatoes in your potato salad. They have a heartier texture that stands up to the pressure of your Instant Pot.

How to Make Potato Salad in Your Instant Pot

Start by peeling your russet potatoes, then cut them depending on size:

  • Small – cut in half
  • Medium – cut into 4 pieces (that is what I used)
  • Large – cut into 6 pieces

Pour 2 cups cool water into the Instant Pot, add the potatoes, ยฝ teaspoon salt, and 4 eggs to the pot.

cut russet potatoes and 4 eggs in the instant pot
How to cook potatoes and eggs in the Instant Pot

Cook Eggs and Potatoes

You are going to use a 4-4-4 method for cooking – 4 minute cook, 4 minute natural release, and 4 minute ice bath. This is similar to the 5-5-5 Hard Boiled Egg Method.

Pop the lid on and turn the pressure vent to seal. Set to cook on high pressure mode for 4 minutes.

Do a 4 minute natural release, then release the remaining pressure with a quick release.

Using a slotted spoon place the eggs and potatoes in an ice bath. Let them sit for 4 minutes.

Chop the eggs and dice the potatoes (about ยฝ-1 inch in size).

  • potatoes and eggs in an ice bath
  • potatoes, eggs, celery, and green onions in a mixing bowl

Dressing

While the eggs and potatoes are coming to pressure and cooking you can chop the celery and onions and make the dressing.

Whisk together the mayo, mustard, vinegar, sugar, and salt.

mayo based dressing for potato salad
Mayonnaise based dressing

Give the dressing a taste. If you like it creamier add more mayo, tangier add more vinegar or mustard, sweeter add more sugar, or saltier add more salt.

If you want you can also add in a little horseradish or black pepper.

Mix the Potato Salad

In a large mixing bowl put together the potatoes, eggs, celery, green onion, and the dressing mix. Stir it until the dressing coats all the ingredients.

potato salad in a white bowl
Instant Pot Potato Salad

Potato salad is best if you can let it sit in the fridge for 1 hour up to 24 hours before serving.

Optional Add Ins

If you like a little kick in your potato salad you can add a little horse radish. Or if you really love black pepper, that is a great add in too. To add a little extra flavor you could also add in coarse ground mustard.

No Instant Pot, No Problem!

If you don’t have an Instant Pot, pop over to this recipe for Potato Salad with Egg and you can make it right on your stove top!

Related Recipes

  • a plate of ears of corn with butter and salt
    Instant Pot Corn on the Cob
  • Instant Pot Baked Potato filled with sour cream cheese and bacon
    Fluffy & Tender Instant Pot Baked Potatoes
  • mashed potatoes in a bowl
    Best Instant Pot Mashed Potatoes
  • a bowl of creamy risotto
    How to Make Instant Pot Risotto

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†’
Potato salad topped with green onions in a white bowl

Instant Pot Potato Salad

A delicious and classic recipe for Potato Salad made in your Instant Pot
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Instant Pot pressure and release time: 20 minutes minutes
Total Time: 43 minutes minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • 3 medium russet potatoes -
  • 5 large eggs
  • ยฝ teaspoon salt
  • ยพ cup diced celery
  • ยฝ cup chopped green onions

Dressing

  • 1 ยฝ cups mayonnaise
  • 1 ยฝ tablespoon yellow mustard
  • 3 teaspoon sugar
  • 1 ยฝ teaspoon kosher salt
  • ยพ teaspoon white vinegar

Optional Add-Ins

  • coarse ground mustard, black pepper, horseradish - amount to taste

Instructions
 

  • Peel and cut your russet potatoes. You will cut them according to size:
    Small/Medium potatoes – cut into 4 pieces each
    Large/Extra Large potatoes – cut into 6 pieces each
  • Pour 2 cups cool water into your Instant Pot. Place the cut potatoes, ยฝ teaspoon salt, and the whole eggs into the pot.
  • Pop the lid on and lock the pressure vent to seal. Set to cook on high pressure mode for 4 minutes.
  • Do a 4 minute natural release and then do a quick release for any remaining pressure.
  • Using a slotted spoon place the eggs and potatoes into an ice bath for 4 minutes.
  • While the eggs and potatoes sit in the ice bath chop the ยพ cup celery and ยฝ cup green onions.
    Make the dressing by whisking together 1 cup mayo, 1 ยฝ tablespoon yellow mustard, 2 teaspoon sugar, 1 ยฝ teaspoon salt and ยฝ teaspoon vinegar. Taste to see if you want more of any one ingredient.
  • Take the potatoes and eggs out of the water bath and chop the potatoes into ยฝ-1 inch chunks and peel and chop the eggs.
  • In a large mixing bowl stir together the potatoes, eggs, celery, and dressing mixture.
  • Potato Salad is best if it has 1 hour up to 24 hours in the fridge before serving.

Recipe Tips and Notes:

To make this without an Instant Pot, pop over to this recipe for Potato Salad with Egg.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Simple Cajun Aioli

April 10, 2020 by Susie Weinrich 8 Comments

homemade cajun aioli in a white bowl with a spoon

Cajun Aioli is a slightly spicy, Cajun seasoned, mayonnaise based dip or sauce. It comes together in just a few minutes and you probably already have most of the ingredients in your fridge and spice cabinet!

Ingredients for cajun aioli - spices, mayo, lemon, hot sauce

This Cajun Aioli is a great spread on a grilled chicken sandwich or a dip for crispy fried chicken! It would also be amazing with my Skillet Cajun Shrimp recipe.

homemade cajun aioli in a white bowl with a spoon
Cajun Aioli makes an amazing spread or dip!

If you love Cajun flavors then definitely check out these delicious recipes too:

  • Skillet dirty rice and beans
  • Instant Pot Cajun rice with chicken and sausage
  • Creamy Cajun pasta

What is Aioli

Traditionally aioli is a mixture of egg yolk, lemon juice, garlic and olive oil. Since modern mayo can basically take the place of the egg yolk and olive oil, it is up to us to add the flavor and the garlic!

It’s like cheaters aioli!

How to Make Cajun Aioli

This is such a simple recipe.

Simply whisk or stir together the mayonnaise with the lemon juice and hot sauce. Once that is completely combined and smooth, stir in all the seasonings and spices.

mayo, lemon juice and hot sauce in a bowl
aioli base topped with seasonings and spices
cajun aioli whisked together in a white bowl
Step by step, how to make Cajun Aioli

Serve!

Storing

To store this aioli just put it in an airtight container in the fridge and keep for up to 2 weeks.

cajun aioli in a white bowl
Cajun Aioli

How to Use Aioli

This aioli can really take the place anywhere you would use traditional mayonnaise:

  • on a sandwich (fried chicken, grilled chicken or shrimp po’ boy)
  • in a sauce
  • as an appetizer dip (like with fried pickles or fried shrimp!)
  • excellent on this Cajun Salmon

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†’
homemade cajun aioli in a white bowl with a spoon

Cajun Aioli Recipe

A delicious and easy Cajun Aioli recipe that makes an amazing dip or sandwich spread!
4.94 from 16 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Servings: 2 tablespoon
Author: Susie Weinrich

Ingredients

  • ยฝ cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 6 dashes hot sauce - I like Tabasco
  • ยฝ teaspoon smoked paprika - (make sure to use smoked!)
  • ยผ teaspoon each: garlic powder, onion powder, salt, oregano, red pepper flakes
  • pinch cayenne pepper - more for additional heat

Instructions
 

  • Whisk or stir together the ยฝ cup mayo, 1 tablespoon fresh lemon juice and 6 dashes hot sauce until it is incorporated and smooth.
  • Add the ยฝ teaspoon smoked paprika, ยผ teaspoon each: garlic powder, onion powder, salt, oregano, red pepper flakes, and a pinch of cayenne pepper.
    Stir until it all comes together.
  • Serve! Excellent with Cajun Salmon

Storing

  • Store in an airtight container, in the fridge, for up to 2 weeks.

Recipe Tips and Notes:

Recipe is easily doubled for a larger crowd.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

Frito Taco Salad with Catalina Dressing

April 9, 2020 by Susie Weinrich 11 Comments

Frito Taco Salad in a while bowl

Frito Taco Salad is a classic meatless taco salad with just 7 ingredients and ready in about 10 minutes! It is a combo of lettuce, tomatoes, cheese, chili beans and crunchy Fritos. Sweet and tangy Catalina dressing tops off this salad. This makes a great dinner salad, especially during the Spring and Summer.

Large frito taco salad in a bowl with a bag of fritos and tomatoes to the side

If you are looking for traditional tacos, not a salad, check out these two recipes: Instant Pot Shredded Chicken Tacos and Creamy Chicken Tacos.

RELATED: Apple Pecan Chicken Salad and Caesar Salad

7 Ingredients

Iceberg Lettuce – It is a really nice crispy and clean lettuce for the Frito Taco Salad. You can also use a romaine if you prefer.

Chili Beans – buy a can of chili beans in sauce, just like you would use for chili. Drain the very top of the chili sauce from the top of the can, BUT LEAVE THE REST OF THE SAUCE. The chili sauce mixes with the Catalina dressing to make a really flavorful dressing for the salad.

Tomatoes – I like to use cherry tomatoes, but if you have roma tomatoes or smaller grape tomatoes those will work too.

Green Onions – use the white and light green parts of the green onion for the most onion flavor. Could also use a diced red onion.

Frito Taco Salad in a while bowl

Shredded Cheese – a shredded cheddar, colby jack, pepper jack or monterey jack will work great.

Frito Corn Chips – this is the star of the recipe! The Fritos add a nice corn flavor and salty crunch to the salad.

Catalina Dressing – this is a sweet and tangy dressing that mixes perfect with the chili bean sauce. It is similar to a French style dressing but has a slightly different flavor. I have also used the Aldi version (California Style Dressing) and that works great too.

How to Make Frito Taco Salad

chili beans in sauce being poured on top of lettuce

Lettuce & Chili Beans

Wash and chop your lettuce and place in a large bowl. Pour any extra sauce from the top of the chili beans, then pour the remaining sauce and beans over the lettuce.

tomatoes and onions on top of lettuce and chili beans

Tomatoes & Onions

Add the chopped tomatoes and green onions..

catalina dressing being poured over a salad

Catalina Dressing

Add your desired amount of dressing and toss to coat. Don’t over dress the salad at this point. People can add more dressing to individual portions.

Frito Corn Chips being poured into salad bowl over salad ingredients

Fritos & Cheese

Top with the Fritos and shredded cheese and toss one more time, adding extra dressing if desired.

tossing a Frito Taco Salad with tongs

Serve!

Serve in bowls with extra Fritos and dressing on the side.

Adding Ground Beef Taco Meat

This is a meatless taco salad but if you want to add a little beef you certainly can! Just brown and crumble 1 lb of ground beef and add taco seasoning. You can follow this recipe for Ground Beef Tacos if you don’t have a taco spice packet!

Listen To The Recipe

Use the audio player below to listen to the full recipe!

More Salad Recipes

  • close photo of romaine caesar salad with dressing being spooned on
    Caesar Dressing Recipe No Anchovies
  • Italian Salad recipe on a platter with serving spoons
    Big ‘ol Italian Salad
  • Close up of the fuji apple chicken salad
    Apple Pecan Chicken Salad
  • drizzling warm balsamic dressing over greens
    Perfect Side Dish Salad

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†’
Frito Taco Salad in a while bowl

Frito Taco Salad Recipe

Frito Taco Salad is an easy dinner salad with just 7 ingredients. It is a great meatless dinner option! Lettuce is combined with chili beans, cheese, Frito Corn Chips, tomatoes and onions then dressed in a Catalina dressing.
5 from 9 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
Servings: 4 people
Author: Susie Weinrich

Ingredients

  • 1 large head of iceberg lettuce - could also use romaine
  • 15 oz can of chili beans in sauce - do not drain completely! Just drain liquid in top of the can.
  • Catalina style dressing
  • 2 cups Fritos Corn Chips
  • 1 cup chopped fresh tomatoes - cherry tomatoes or roma tomatoes
  • 1 cup shredded cheddar cheese
  • ยฝ cup chopped green onions

Instructions
 

  • Wash and chop the lettuce and add to a large salad bowl.
    1 large head of iceberg lettuce
  • Add the (lightly drained) can of chili beans in sauce, chopped tomatoes, green onions and your desired amount of Catalina dressing.
    Pro Tip: don't over dress the salad at this point. You can always add more dressing but it is hard to take out!! You can add more to individual servings!
    15 oz can of chili beans in sauce, Catalina style dressing, 1 cup chopped fresh tomatoes, ยฝ cup chopped green onions
    catalina dressing being poured over a salad
  • Toss the salad to coat in the dressing.
  • Add in the Fritos and shredded cheese. Add more dressing if desired then toss again.
    2 cups Fritos Corn Chips, 1 cup shredded cheddar cheese
    Fritos and Catalina dressing on top of a Taco salad ready to be tossed with tongs
  • Serve in individual bowls with extra Fritos and dressing on the side.
    Frito Taco Salad in a while bowl

Recipe Tips and Notes:

ADDITIONAL ADD IN’S : cooked and crumbled ground beef with taco seasoning, black olives, diced avocado, corn, cilantro, salsa, or sour cream.
ADDING TACO MEAT: This is a meatless taco salad but if you want to add a little beef you certainly can! Just brown and crumble 1 lb of ground beef and add taco seasoning. You can follow this recipe for Ground Beef Tacos if you don’t have a taco spice packet!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

How To Make S’mores in the Oven

April 8, 2020 by Susie Weinrich 3 Comments

Smore cooked in the oven

Yes, you absolutely can make s’mores in the oven. Some might argue that they are better than cooked over an open fire! The chocolate gets nice and melted and the marshmallows brown perfectly on one side and become all soft in the middle. Pop the top graham cracker on and your have one killer s’more!

smores on a white plate
[Read more…]

Easy Enchilada Skillet

April 4, 2020 by Susie Weinrich 2 Comments

Skillet Enchiladas topped with cilantro, avocado, and green onions

This Easy Enchilada Skillet is so simple to make, you get all the flavors you love in traditional enchiladas without all the work! This one pan enchilada recipe only requires 7 ingredients and about 30 minutes. You can also add chicken, beef or beans for a new flavor. Make this during a busy week or for a fun weekend dinner!

Enchilada Skillet topped with cilantro and avocado,  with margaritas

Pair this enchilada skillet recipe with refried beans or Instant Pot Refried Beans, Mexican Rice, and of course, chips and salsa! Don’t forget the tequila mules or margaritas!

Looking for a more traditional Chicken Enchilada Recipe? Check out My Favorite Chicken Enchiladas.

Chicken Enchilada Skillet

If you want to add chicken you can certainly do that! I recommend using rotisserie chicken, poached chicken, or any cooked chicken you have on hand. I make note in the recipe when to add it to the skillet.

You could also make these bean and cheese enchiladas or beef enchiladas!

Red Chili Sauce

This Enchilada Skillet is made with a red chili enchilada sauce. We love this recipe for Enchilada Sauce, it is done in about 10 minutes. It can also be made ahead, doubled, and frozen!

You can also buy two 10 oz cans of your favorite brand at the grocery store.

How to Make- Step by Step

You will want to use a skillet that has high sides and lid that fits well.

looking into the layers of an enchilada skillet

In 1 tablespoon olive oil saute 1 cup onions and 3 garlic cloves over medium low heat until they are softened, about 5 minutes. If you are using beef you will want to brown/crumble it with the onions and garlic, then remove excess grease before moving on.

Pour in the red enchilada sauce and 1 cup chicken broth. If you want to use chicken add 1 cup shredded or diced chicken now, or if you are using beans add those now. Bring the sauce to a boil over medium heat.

While that comes to a boil, cut your corn tortillas into quarters. Like cutting a pizza into 4 pieces- see the photo below for visual guide:

Corn tortillas cut into quarters

Once the sauce boils bring the heat back down to low and add the cut tortillas, nestling them into the sauce.

corn tortillas coated in red enchilada sauce in a skillet

Pop the lid on and simmer for 10 minutes.

Remove the lid and sprinkle with cheese. Pop the lid back on and simmer for another 5 minutes, until the cheese is melted and gooey.

corn tortillas that have been simmered in enchilada sauce
shredded cheese sprinkled on an enchilada skillet
cheese enchilada skillet cooked

Let the enchilada skillet sit off the heat for about 5 minutes to set before serving.

Skillet Enchiladas topped with cilantro, avocado, and green onions

Top with your favorite toppings (see below) and enjoy!

Topping Options

If you are serving these for dinner, don’t forget the toppings. They are not totally necessary, but they are delicious:

  • fresh avocado
  • sour cream
  • guacamole
  • diced tomatoes
  • cilantro
  • jalapenos
  • green onions

Serving

Since this is such an easy recipe I like to keep the side dishes pretty easy too. Here are some great options:

  • 15 Minute Refried Beans
  • Mexican Rice or Instant Pot Mexican Rice
  • Cilantro Honey Pineapple
  • Chips, Guacamole and Salsa
  • Margaritas!

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†’
Skillet Enchiladas topped with cilantro, avocado, and green onions

Easy Enchilada Skillet

A one pan enchilada recipe that gives you all the traditional enchilada flavors without all the work. Just 7 simple ingredients and 30 minutes!
You can add chicken to delicious chicken enchilada skillet!
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Resting Time: 5 minutes minutes
Total Time: 35 minutes minutes
Servings: 5 people
Author: Susie Weinrich

Equipment

  • Large skillet

Ingredients

  • 1 tablespoon olive oil
  • 1 cup yellow or white onions - diced
  • 3 fresh garlic cloves - chopped
  • 20 oz red enchilada sauce - make your own with this enchilada sauce recipe
  • 1 cup chicken broth
  • 12-15 corn tortillas - quartered
  • 1 ยฝ cups shredded cheddar cheese - could also use colby jack, pepper jack, or monterey jack

Optional Add Ins for Variations

  • 1 cup shredded or diced chicken - for chicken enchilada skillet
  • ยฝ lb. ground beef - for beef and cheese enchilada skillet
  • 16 oz can whole pinto beans, drained and rinsed - for bean and cheese enchilada skillet

Optional Toppings

  • avocado, green onions, cilantro, sour cream, jalapeno, guacamole

Instructions
 

  • In a large high sided skillet (that has a lid) saute the 1 cup diced onions and 3 chopped garlic cloves in 1 tablespoon olive oil, over medium low heat. Just until softened, about 5 minutes.
    1 tablespoon olive oil, 1 cup yellow or white onions, 3 fresh garlic cloves
  • Pour in 1 cup chicken broth and the red enchilada sauce. (If you are using 1 cup shredded or diced chicken, add that now) Bring to a boil over medium heat.
    1 cup chicken broth, 20 oz red enchilada sauce
  • Lower the heat to low and nestle the tortillas into the sauce.
    Cover the pan with the lid and let simmer for 10 minutes.
    12-15 corn tortillas
  • Remove the lid and sprinkle the tortillas with 1 ยฝ cups shredded cheese.
    Pop the lid back on and simmer for 5 minutes, until the cheese is melted and gooey!
    1 ยฝ cups shredded cheddar cheese
  • Let the pan sit uncovered, off the heat, for 5 minutes before serving.
  • Top with your favorite toppings and enjoy!

Recipe Tips and Notes:

Variations:ย If you like a bean and cheese enchilada or beef enchilada you can make those changes!
  • For bean and cheese add a can of drained and rinsed whole pinto beans where it says to add the chicken in the recipe.
  • For beef and cheese add ยฝ lb ground beef and brown/crumble when you cook the onions. Drain excess grease before moving on in the recipe.
Serving: Serve this enchilada skillet with refried beans and Mexican rice.
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments

30 minute Easy Skillet Lasagna

March 30, 2020 by Susie Weinrich 23 Comments

lasagna skillet with a fork

This Easy Skillet Lasagna recipe just takes one pan, a few simple ingredients, and about 30 minutes to make, from start to finish. It is filled with your favorite traditional lasagna flavors; rich marinara sauce, ground beef, tender lasagna noodles, and melty cheeses. It is completely a family friendly dinner ready in about 30 minutes!

Close up of skillet lasagna with a piece taken out

This is an incredibly easy stove top lasagna, no need to turn on the oven! Saute the beef and onions, add the sauce and noodles and simmer for a total of 20 minutes. This can be a great dinner even on a busy night. And if you like pesto, definitely give this Pesto Lasagna Skillet recipe a try!

If you are also a fan of easy skillet dinners, check out my Skillet Dirty Rice and Beans, Skillet Mac and Cheese, or Skillet Cajun Shrimp!

[feast_advanced_jump_to]

Listen To The Recipe

You can listen to this full recipe, all the tips and serving ideas on the podcast Let’s Make Dinner. There is an audio player right in the recipe card below.

This is a great comfort food recipe. It is super easy to make and full of flavor. My whole family devours it every time I make it!

-Elizabeth

Lasagna Noodles

When I make this I buy either traditional lasagna noodles or mafaldine noodles, which are like if you took a lasagna noodle and broke it in half down the middle, lengthwise.

Oven ready, no-boil noodles will work too! However they are a little thinner than a traditional noodle so it may require a few more noodles.

Step by Step Picture Instructions

Start with a large skillet that has a well fitting lid.

lasagna cooked in a skillet topped with melted mozzarella cheese
  1. Brown Beef & Soften Onions
  2. Over medium heat sautรฉ the ground beef, crumbling while cooking. Add ยฝ cup diced onions and 2 chopped garlic cloves. Sautรฉ for another 5 minutes until the ground beef is cooked and the onions are softened.

  3. Add Sauce
  4. Pour in 2 cups of your favorite jarred marinara, 1 ยฝ cups water, and ยฝ teaspoon salt. Bring this to a boil.

  5. Nestle In The Noodles
  6. Lower the heat to low and nestle all the broken lasagna noodles into the liquid. Pop the lid on and simmer for 10 minutes.

    lasagna noodles nestled in sauce in a skillet
  7. Add Cottage Cheese & Mozzarella
  8. Remove the lid and scrape up any bits that are stuck to the bottom of the pan. If the pan is looking dry add another ยฝ cup water (I usually do this). Stir in 1 cup cottage cheese and sprinkle the top with 4 oz. shredded mozzarella cheese.

    how to make skillet lasagna - step 2, mixing the cottage cheese into the sauce and noodles
    how to make skillet lasagna - step 3, topping the lasagna with shredded mozzarella
  9. Cook Another 10 Minutes
  10. Pop the lid back on and simmer on low for another 10-12 minutes, until the noodles are tender and the cheese is melted.

    Skillet lasagna recipe cooked on the stove top

    Let the Skillet Lasagna sit off the heat for 5-10 minutes before serving.

Skillet Lasagna for Dinner

If it is a busy night then I highly recommend just having this with a bagged caesar salad. However if you have a little extra time add a salad and warm garlic bread or breadsticks.

tablescape with an all clad skillet with lasagna, plates and red wine

More Delicious Lasagna Recipes

  • Veggie Lasagna Recipe in an 8x8 or 9x9 pan
    The Ultimate Veggie Lasagna
  • The very best lasagna recipe in a 9x13 pan
    Homemade Lasagna
  • a red dutch oven full of lasagna
    One Pot Dutch Oven Lasagna
  • pesto lasagna with mozzarella and pine nuts
    Sausage & Pesto Lasagna Skillet

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†’
lasagna skillet with a fork

30 minute Easy Skillet Lasagna Recipe

A really simple skillet lasagna recipe that is made in about 30 minutes, start to finish. 8 simple ingredients make up this delicious lasagna recipe!
LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
4.95 from 34 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 5 people
Calories: 350kcal
Author: Susie Weinrich

Equipment

  • Large skillet with a lid

Ingredients

  • ยฝ lb ground beef
  • ยฝ cup diced yellow or white onion
  • 2 fresh garlic cloves, chopped
  • ยฝ teaspoon kosher salt
  • 2 cups jarred marinara
  • 1 ยฝ cups water
  • 8-10 dry lasagna noodles - See Note #1 – traditional or oven ready both work
  • 1 cup cottage cheese
  • 4 oz shredded mozzarella cheese

Instructions
 

  • In a large skillet (that has a lid), over medium heat start to brown and crumble the ground beef.
    Stir in the the onions and garlic. Sautรฉ until the beef is cooked the onions are translucent, about 5 minutes.
    Drain any excess grease.
    ยฝ lb ground beef, ยฝ cup diced yellow or white onion, 2 fresh garlic cloves, chopped
  • Stir in the kosher salt, 2 cups marinara and 1 ยฝ cups water, raise the heat to medium-high and bring to a boil.
    2 cups jarred marinara, 1 ยฝ cups water, ยฝ teaspoon kosher salt
  • Once it boils turn the heat to low, nestle in broken up pieces of lasagna noodles.
    8-10 dry lasagna noodles
  • Pop the lid on and simmer for 10 minutes.
  • Remove the lid, scrape up any bits that have stuck to the bottom, if the pan is looking dry add another ยผ-1/2 cup water.
    Nestle in the 1 cup cottage cheese, dotting it throughout the pan, and then sprinkle 4 oz shredded mozzarella over top.
    1 cup cottage cheese, 4 oz shredded mozzarella cheese
  • Cover and simmer an additional 10-12 minutes, until the noodles are tender.
  • Remove from the heat and let sit uncovered to cool for 5-10 minutes before serving!

Serving

  • On a busy night serve as is!
  • For a heartier dinner add a green side salad with Basil Vinaigrette or A Big Italian Salad, and don't forget the garlic bread!

Recipe Tips and Notes:

ย 
NOTES:ย 
  1. Both traditional lasagna and oven ready noodles work. However we prefer the traditional noodles. They cook up a little thicker and heartier. If you choose the oven ready noodles add a few extra noodles to the pan.
ย 
VARIATIONS:
  • If you are not a fan of cottage cheese you can always stir in ricotta cheese in its place.
  • Try stirring a little pesto with the marinara.
  • Use ground turkey or sausage instead of ground beef.
RELATED: Try this Traditional Lasagna Recipe next time you want to make the real deal!
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
Serving: 1serving | Calories: 350kcal | Carbohydrates: 30g | Protein: 23g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1058mg | Potassium: 567mg | Fiber: 3g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 8mg | Calcium: 172mg | Iron: 2mg

No.1 Best Chicken Enchilada Recipe

March 27, 2020 by Susie Weinrich 59 Comments

chicken enchiladas in a 9x13 pan with cheese melted on top and garnished with green onions

If I had to eat just one thing for the rest of my life it would probably be enchiladas! Specifically this recipe for Homemade Chicken Enchilada, it’s my favorite. It has layers and layers of flavor from the seasoned and spiced chicken, tender yellow corn tortillas, red enchilada sauce and plenty of melty cheese over top.

You will be declared the enchilada pro when you make this recipe. Wear your crown proudly!

9x13 glass baking dish with chicken enchiladas garnished with green onions momsdinner.net

Chicken enchiladas are AMAZING served with lime rice and refried beans. Add some chips and salsa, maybe a margarita if you are feeling spicy, and you have an excellent dinner that EVERYONE will want to eat.

I made this recipe last night and my 16 year old daughter came in the kitchen with her plate and said:
“Those chicken enchiladas were SO good. Thank you for making them!”

-Susie

How to Cook Chicken Breasts for Enchiladas

ROTISSERIE CHICKEN: The very easiest route to getting tender cooked chicken is to buy a rotisserie chicken from your local grocery store (or Costco), and use the two breasts.

POACHED CHICKEN: Poaching chicken breasts is another great way to have tender cooked chicken breasts. This method results in super moist chicken!

Pro Tip For Shredding Warm Chicken

Place warm or hot cooked chicken breasts in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on to low speed and let it run for 20-30 seconds, or until the chicken is shredded to your desired consistency. So easy!!

INSTANT POT: If you are an Instant Pot lover, you can make all purpose instant pot shredded chicken in a flash, right in your electric pressure cooker.

BAKED CHICKEN: Last but not least you can bake the chicken breasts in the oven. Coat them with a little cooking oil and kosher salt. Bake at 350ยฐF for about 25 minutes until they reach 165ยฐF internal temperature.

2 Chicken Enchiladas on a white plate with a fork, cilantro in the background momsdinner.net

Amazing Homemade Enchilada Sauce

If you want to make your own red chili sauce this is our go-to recipe that makes about 3 cups of sauce. It can be made ahead, doubled, tripled and even frozen for later use: Homemade Red Enchilada Sauce Recipe

red enchilada sauce in a jar

Red Enchilada Sauce

Super easy recipe for red enchilada sauce that only requires oil, flour, spices and tomato sauce.

Enchilada Sauce Recipe โ†’

How to Make Chicken Enchiladas

  1. PREHEAT OVEN: Start by preheating your oven to 350ยฐ.
  2. SAUTE VEGGIES: In a large sautรฉ pan over medium heat, sautรฉ white onions and garlic about 5 minutes.
  3. ADD CHICKEN AND SPICES: add your cooked, shredded or chopped chicken, โ…“ cup enchilada sauce and all the spices/seasonings. You can optionally add some chopped cilantro to the mixture as well. Stir everything until the chicken is coated with all the seasonings and sauce.
Chicken Enchilada filling in a Lodge Cast Iron Skillet
  1. PREP BAKING PAN: grab a deep 9×13 casserole or baking dish. Pour a generous cup of enchilada sauce across the bottom and spread it so it coats the entire bottom.
  2. PREP CORN TORITLLAS: you will need to soften the corn tortillas before you roll them. I like to wrap them in really wet paper towels and microwave them for 30 seconds, flip them over and microwave another 30 seconds.
  3. ENCHILADA ASSEMBLY: Now it is time to assemble the Chicken Enchiladas. Lay everything out in an assembly line to make rolling the enchiladas go a little faster. You will have:
  • Tortillas
  • Chicken mixture
  • Shredded cheese
  • Prepared 9×13 pan
seasoned chicken in a corn tortilla

Lay a spoonful of the chicken mixture down the center of the tortilla.

a little cheese sprinkled on top of chicken in a tortilla

Sprinkle the chicken with a pinch or two of cheese.

rolling a corn tortilla over enchilada filling

Now roll the tortilla over the chicken mixture, like rolling a cigar.

rolled enchiladas in a 9x13 pan

Lay the filled tortilla, seam side down, in the prepared 9×13 glass baking dish.

Once the pan is filled pour the remaining enchilada sauce evenly over the top of the enchiladas. Sprinkle the remaining cheese over top, and optionally finish with chopped green onions.

a pan of chicken enchiladas with sauce and cheese on top
  1. Cover the pan with foil and bake at 350ยฐ for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbly.
  2. Let the Chicken Enchiladas cool for about 5 minutes before serving.
Chicken Enchiladas in a glass casserole pan garnished with green onions momsdinner.net

Flour Tortilla vs. Corn Tortilla for Chicken Enchiladas

This really depends on your personal preference. It is more traditional to use corn tortillas in your enchiladas, and that is what we prefer.

If you choose corn tortillas: opt for 6 inch yellow corn tortillas, they will have more flavor than white corn tortillas. They will also give you that traditional enchilada flavor. If you can find refrigerated corn tortillas they will generally be superior to shelf stable tortillas.

I buy the yellow corn 6 inch Yoli Tortillas at Whole Foods:

Yoli Corn Tortillas

BEST Yellow Corn Tortillas EVER

If you find these Yoli Tortillas in your grocery store BUY THEM!!! They are the best tortillas I have ever had. The brand even has a James Beard award!

Order the tortillas โ†’

If you choose flour tortillas: flour tortillas are much easier to work with than corn, but you will be missing the extra flavor that corn tortillas have. Buy a fajita size for your enchiladas.

Variations on Chicken Enchiladas

Here are a few ideas to change up this Chicken Enchilada recipe to make it your own:

  • Add black beans to the chicken mixture for a little more protein.
  • Try using ground beef instead of chicken.
  • Use whatever cheese you have on hand. Monterey Jack, Colby Jack, Mexican Blend, Cheddar, or Pepper Jack would all work just fine.
  • Corn Tortillas or Flour Tortillas, use whatever you have or whatever you prefer.
  • If you want some heat add a few pinches of cayenne pepper or red pepper flakes to the chicken mixture.
  • Try using Green Enchilada Sauce for a Verde Chicken Enchilada.

Side Dishes

Like I said at the top, enchiladas are my favorite dinner! When we make enchiladas I keep the sides pretty simple! Just lime rice and refried beans does the trick. Restaurant Style Salsa with chips is always a good addition too!

More Enchilada Recipes To Check Out

  • beef enchilada Casserole with a slice cut out so you can see the layers of corn tortillas, beef, cheese and sauce
    Ground Beef Enchilada Casserole
  • a pan of baked Chicken Enchilada Suiza garnished with cilantro
    Easy Enchilada Suizas
  • cream cheese chicken enchiladas on a plate with red chili sauce, cheese, and avocados
    Chicken Enchiladas with Cream Cheese
  • Easy Veggie Enchiladas with Chile Lime Crema

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†’
a pan of chicken enchiladas

Our Favorite Chicken Enchilada Recipe

This Chicken Enchilada recipe is fool proof and 100% delicious. Full of tender chicken, garlic, onions, tangy enchilada sauce and lots of ooey gooey cheese!
5 from 32 votes
Print Pin Rate Save Saved!
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

  • 9×13 baking dish

Ingredients

  • 2 cooked chicken breasts - shredded or chopped – (about 3 cups)
  • 1 tablespoon oil
  • ยฝ cup white onion - cut in a small dice
  • 3 plump garlic cloves - minced
  • ยผ cup cilantro - optional – chopped
  • 1 tsp chili powder
  • ยฝ teaspoon ground cumin
  • ยฝ tsp onion powder
  • ยฝ tsp kosher salt
  • ยผ teaspoon garlic powder
  • pinch red pepper flakes
  • 10-12 yellow corn tortillas
  • 2 cups freshly shredded cheddar cheese - divided
  • 3 cups red enchilada sauce - divided
  • 6 green onions - optional – chopped

Instructions
 

Prep

  • Preheat the oven to 350.
  • Prepare a 9×13 glass baking dish by pouring a generous cup of sauce on the bottom, spread it so that it coats the entire bottom of the pan.

Chicken Filling

  • In a large skillet over medium heat add the oil and sautรฉ the onion and garlic for about 5 minutes.
    1 tablespoon oil, ยฝ cup white onion, 3 plump garlic cloves
  • Add the chicken and spices/seasonings. Then stir in โ…“ cup of the red enchilada sauce and optional cilantro.
    Stir to coat the chicken with all the seasonings and sauce. remove from the heat and set aside
    2 cooked chicken breasts, ยผ cup cilantro, 1 teaspoon chili powder, ยฝ teaspoon ground cumin, ยฝ teaspoon onion powder, ยฝ teaspoon kosher salt, ยผ teaspoon garlic powder, pinch red pepper flakes

Corn Tortillas

  • Prep the corn tortillas by using on of the following methods:
    – wrap the tortillas in a wet paper towel and microwave for 30 seconds, flip them and microwave another 30 seconds.
    – add a little oil to a skillet and pan fry each tortilla about 15 seconds per side.
    – place the tortillas in a steamer basket over a little simmering water and cover the pot. Steam for a couple minutes.
    10-12 yellow corn tortillas

Enchilada Assembly and Baking

  • Now set up an assembly line for your enchiladas including:
    prepped tortillas, prepared chicken filling, shredded cheese, and the prepared pan.
    assembly line for making chicken enchiladas
  • Place a spoonful of chicken down the center of one tortilla and top with a few pinches of cheese.
    a little cheese sprinkled on top of chicken in a tortilla
  • Roll the tortilla over the filling and lay it, seam side down, in the prepared pan.
    Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
    rolling a corn tortilla chicken enchilada
  • Top the rolled enchiladas with the remaining enchilada sauce, and the remaining cheese and optional green onions.ย ย 
    a pan of chicken enchiladas with sauce and cheese on top
  • Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
  • Let the Chicken Enchiladas cool for about 5 minutes before serving.

Recipe Tips and Notes:

ENCHILADA SAUCE – use your favorite store bought enchilada sauce, you will need around 20 oz. . Or you can make your own Homemade Enchilada Sauce, it is super easy to make!ย 
Did you make this recipe?Connect with me and let me know by commenting below!
Jump to Comments
  • « Previous Page
  • 1
  • …
  • 46
  • 47
  • 48
  • 49
  • 50
  • …
  • 63
  • Next Page »
Susie in the kitchen with an apron on getting ready to cook

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

Helpful Meal Planning Resources

  • a table with white place settings and green garland
    Easy Meals for House Guests
  • a round table with a large family eating dinner
    30 Easy Meals for Large Family Vacations & Gatherings
woman owned small business certificate by Sertify

Amazing New Recipes

  • chicken in a cream sauce with stuffing over top, in a 9x13 baking dish
    Chicken and Stuffing Casserole
  • Plate of spaghetti and meatballs that was prepared in the instant pot.
    Instant Pot Spaghetti and Homemade Meatballs
  • Parsley topped garlic cheesy bread with half of the loaf sliced into individual pieces to serve.
    Simple Cheesy Garlic Bread
  • Close up of hot melty cheese over stuffed beef manicotti in a baking dish.
    Outstanding Beef Manicotti

Footer

^ back to top

About

  • Susie Weinrich
  • Privacy Policy
  • Accessibility Policy

Contact

  • Sign Up! for emails
  • Contact Me!
  • Join Me On YouTube

Recipes

  • Recipe By Category
  • Instant Pot Recipes
  • Dinner Recipes

Copyright ยฉ 2025 Mom's Dinner

Rate & Review This Recipe

Your vote:




A rating is required
A name is required
An email is required