Teriyaki Beef Noodles is an amazing recipe to make in the Instant Pot. Rice noodles and tender beef are coated in an amazing Sweet & Spicy Teriyaki Sauce from Insta-Meals, then it is loaded with veggies that are cooked to tender-crisp perfection! This is a perfect Asian Instant Pot recipe to make for dinner.
You will also love this recipe because it is an all-in-one pan dinner. It has your starch, protein and veggie all in one, no need to make any extra side dishes. Winning!!
[Read more…]This recipe for jalapeno infused tequila has the perfect balance of salty tequila flavor, spice from the jalapenos, mixed with a hint of the verdant/herby jalapeno flavor. Not to mention it is unbelievably easy to make! You just need a little time and these two ingredients: 2 Fresh Jalapenos, and your favorite, quality Silver Tequila.
Then you will be making the BEST tequila cocktails at home that will give you just a hint of tingly spice in the back of your throat. Perfection!!
Jalapeno Tequila is absolutely my new obsession. I love how, in a cocktail, it gives you just the right amount of tingle and heat in your throat.
In restaurants you can enjoy the best spicy margaritas, or jalapeno palomas. But when it comes to making those drinks at home, it is surprisingly hard to find a good jalapeno infused tequila in the store! So, I got to making my own, and you should too.
RELATED: Hot Honey Margarita
It is super simple to make this Infused Jalapeno Tequila, you just need two very specific ingredients;
For this recipe you can choose to use 1 or 2 jalapenos. I actually do not like a TON of spice, I like my spicy drinks to give just a little tingle, not an all out fire.
I use 2 medium sized jalapenos.
If you choose to use just 1 jalapeno you will have just a slight warmth and verdant/herby flavor in your tequila.
HOW TO PICK A SPICY OR MILD JALAPENO
When you are at the grocery store and there is a pile of jalapenos to choose from, you can actually choose a spicy or mild jalapeno! Here’s how:
For this recipe I use Jose Cuervo Especial Blue Agave Tequila or Jose Cuervo Tradicional. However, feel free to use whatever silver or blanco tequila you prefer.
TEQUILA BRANDS WE LOVE
If you are not super familiar with tequila, let me get you started with some different price points. These have all been (happily) tested by me:
When you are making an infused tequila I would stick with a mid to low range tequila. Some of the higher priced ones should be sipped over ice or mixed in a martini or highball cocktail.
After you learn how to make jalapeno tequila at home you will be wondering why you have been paying $12 for each cocktail at a restaurant, when you can have an entire bottle for under $20 at home.
You can pour the tequila into a larger glass bottle that has a lid. Or you can pour a little tequila out of the bottle, making room for the jalapenos.
Slice the fresh jalapenos lengthwise, leaving all the seeds and ribs in the jalapeno. Place them in the jar/bottle with the tequila.
Let the mixture sit on the counter, covered, at room temp, for 10-12 hours. I find that is the perfect amount of time to allow some heat and flavor to steep into the tequila.
After 10-12 hours it is time to strain the jalapenos and seeds from the tequila. I like to do this with a small strainer that is held over a funnel placed into either the empty tequila bottle or another glass bottle with a lid.
Discard the used jalapenos. However, if you are making cocktails right away you can slice them for cocktail garnishes.
Store your jalapeno tequila just as you would store normal tequila. I keep mine at room temp in a cabinet. It does not need to be refrigerated and should last up to 6 months.
Any tequila drink that you want to add a little spice to will work well. Here are some of my faves, and of course there will be more recipes to come!
FIND MORE TEQUILA RECIPES HERE!
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
This Beer Bread recipe is easy to make and only requires 4 ingredients! It comes out of the oven with the most beautiful textured golden crust. By covering the dough in butter before you pop in in the oven you create a crispy, buttery top. When you bite into a fresh slice you can literally hear the crunch of the crust, followed by the soft bread inside.
The flavor is truly unique. It reminds me of a mellow sourdough with a hint of beer in the background. In a subtle, can’t place the flavor, kind of way.
Is there a smell better that baking bread? I’m going to answer that for you, NO! Or how about the taste of a freshly sliced piece of homemade bread with (real, salted) butter melting over the top. My mouth is watering!
But let me quickly break you out of this carb trance with the the thought of kneading, proofing, kneading, proofing, waiting….exhausting….boring! I do not have time for all that. Do you??
That is why I was thrilled when my sister gave me this recipe a few years ago!! It requires no kneading, no proofing, no waiting! You just sift flour, open a beer, pour, and mix. Anyone can do that. Even my husband can do that, maybe.
Yep, only 4 simple ingredients for this beer bread recipe. If you happen to have self rising flour (that is not expired) in your pantry then you can make this now! All you need is:
Start by pouring a 12 oz beer into a large bowl. Pour it down the side of the bowl so it doesn’t get too fizzy!
Then in a separate bowl whisk together 3 cups of self rising flour and 2 tablespoon of sugar.
Pour the flour mixture into the beer. Stir lightly JUST UNTIL IT comes together. Over mixing will cause your beer bread to be tough.
Pour the bread dough into a greased loaf pan. Then melt the 3 tablespoon of butter and pour over top of the dough. That is what will give you a golden crispy crust! YUM
Now bake the beer bread on 375 degrees for 40-45 minutes. Let the butter cool for about 5 minutes before digging in.
This bread can be spiced up, literally, to go with the menu you are serving or to use up herbs you have in your fridge. Here are some ideas for adding flavors to your bread:
From the research I have done online it looks like you can use just about any beer you would like, pilsner, light beer, stout, IPA. Just like using wine in food, use a beer that you would like to drink. Although I would recommend staying away from some of the new flavored beers, like lime and orange.
I have used Miller Light, Bud Light, Michelob Ultra Light and Boulevard Pale Ale and they have all worked perfectly!
Let me know in the comments what type of beer you choose to use in the recipe!
4 Ingredient Beer Bread makes an amazing table bread, especially if you are able to serve it straight out of the oven when it is crispiest! If you choose to make this bread ahead follow these steps to make the most delicious golden toasty table bread:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
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)!
Your family needs to eat, and the job of feeding them lands squarely on your shoulders.
The key to making this job easy is MEAL PLANNING!
Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say “I have nothing to cook for dinner!”
[Read more…]Instant Pot Buffalo Chicken Chili is the perfect blend of spicy tangy buffalo sauce mixed with shredded chicken, sweet corn, tomatoes, ranch, cilantro and cooling cream cheese. This is the Instant Pot Soup recipe you want when a buffalo sauce craving strikes, any time of year, but especially during football season! This is perfect game day food.
If you are a spicy buffalo flavor lover you will also want to check out these buffalo chicken nachos and buffalo chicken sandwiches.
If you love buffalo flavor, then you LOVE buffalo flavor! There is no middle ground with the spicy tangy flavor. You either love it and your mouth waters when you think or talk about it, or it is not your jam. I am guessing since you are looking at this recipe, then buffalo flavor is your thing, chicken wing.
We all know buffalo chicken wings, buffalo chicken dip, and buffalo chicken sandwiches. But, have you had buffalo chicken chili before?
It is the type of chili that you will eat until your stomach hurts because it is so good.
This Buffalo Chicken Soup starts with a base of onions, garlic, bell pepper and celery, then you add chicken broth, buffalo sauce and chicken breasts. That all cooks in the Instant Pot, then you add diced tomatoes, northern beans, corn, cilantro and cream cheese.
I highly recommend using Franks Original Red Hot. It has the perfect balance of spice, tang and flavor. Of course you can use a similar brand if you have one you prefer.
(I have also used the Aldi brand and that worked great)
I have not tried this recipe with the Franks Red Hot WING sauce. The bottle will say “Wings” right on the label. I believe this is a thicker ready-to-use on chicken buffalo wings style sauce. It will probably still work, but I can’t give you a guarantee.
If you love cooking shows you can also watch Susie make this recipe in a 30 minute Pinterest TV episode.
This is a great Instant Pot Chicken Chili that, I think, can be enjoyed year round, even in the summer. Here’s how you make it:
Start by turning on the sauté function and soften the bell peppers, onions, garlic, and celery in the pot, in oil, for about 5-8 minutes.
Turn off the sauté mode
Add the raw chicken breasts, broth, ranch dressing powder packet, and buffalo sauce. Give it a stir and then place the lid on the pot. Turn the pressure vent to seal, and set the pot to manual on high pressure for 12 minutes.
Once it is done cooking, turn the pressure valve and do a quick release.
Remove the chicken from the pot and shred or dice, and then set it aside while you finish the chili.
Pro Tip: You can EASILY shred chicken by placing the warm/hot cooked chicken in a stand mixer with a paddle attachment and running for about 20 seconds. Works like a charm!
Turn the pot back on to sauté mode and add the cream cheese to the pot and & whisk the cream cheese until it is melted and fully incorporated. If you like a little extra spice, try only adding half the cream cheese.
Now stir in the drained diced tomatoes, drained beans, corn, cilantro, shredded chicken, and honey. Give it a stir and it is ready to serve!
If you don’t have an Instant Pot but still want to make this Buffalo Chicken Chili Recipe here are the instructions. Just make sure you use cooked shredded chicken breasts, not raw chicken. You can poach or bake the chicken or use a rotisserie chicken.
As always try the chili before you serve it. Maybe you want more salt, more heat, or it’s too spicy?! Here are some tips for troubleshooting the spice level:
We are talking buffalo here after all, so I highly recommend a little blue cheese crumbled over top, some tortilla chips crumbled into the soup, and maybe even some celery sticks on the side! Here are some other great topping ideas:
Since this Instant Pot chicken chili is on the spicier side you want to serve cooling type side dishes. Here are some side dishes to consider:
If you love the warm flavors of chili then you are in the right place to find some stand out chili recipes!
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
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)!
Your family needs to eat, and the job of feeding them lands squarely on your shoulders.
The key to making this job easy is MEAL PLANNING!
Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say “I have nothing to cook for dinner!”
[Read more…]What do you get when you cross a yellow cake mix and 2 Jiffy corn muffin mixes….. The Easiest and Best Ever Corn Bread recipe!!!!
It’s so easy and so perfect. It’s everything you love in a good cornbread- it has a fluffy texture, it is just sweet enough- but not too sweet, it has that delicious hint of corn flavor, and it’s NOT dry and crumbly. Add some delicious Honey Butter and this cornbread makes an amazing side dish!
It is the moist cornbread that you have been searching for!
This recipe doesn’t need a lot of explanation, it’s just easy and good! It will become your go-to corn bread recipe.
Preheat your oven to 350 degrees. The next couple steps could not be easier.
Simply pour all the ingredients together in a large mixing bowl:
Stir everything by hand just until it is combined.
Prepare a 9×13 baking pan with baking spray or oil.
Pour the mix in and bake in the preheated oven for 30-35 minutes. Easy Peasy!
I hope you give this recipe for Best Ever Cornbread a try in your kitchen.
If you love cornbread then you should definitely check out some more of these recipes:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
I hope you enjoy every bite of this cornbread!!!
Originally posted 8-12-17 * Photos Updated 3-21-19
Instant Pot Quinoa Sweet Potato Chili is such a flavorful and unique chili recipe that you will not even miss the beef. Bonus- it is cooks in just 5 minutes, such a great benefit of the Instant Pot! That is so much better than an hour or two on your stovetop, right?!
This quinoa chili has the perfect combo of flavors, it is a little sweet from the sweet potatoes, and balanced with savory onions, garlic and peppers, then the chili powder adds a nice warmth that you expect from chili. All-in-all the flavors are completely balanced, no one flavor overpowers the other.
You can make this Instant Pot Chili ahead if you have a busy week you are prepping for. You can make it on a day when you have a little more time to spend in the kitchen, then store it in the fridge, in an airtight container, for up to 5 days. The flavors will deepen with time in your fridge! When you reheat it you may need to add a little water or broth as it will thicken as it sits in the fridge.
RELATED: Instant Pot Chili
I know a lot of Sweet Potato Chili recipes available are vegetarian. This one is not, but you certainly can make it that way! Simply swap the beef broth for your favorite vegetable broth.
This Instant Pot Chili recipe doesn’t include any meat, like a classic chili recipe. However, you can definitely add meat if that is what you are looking for! I recommend choosing a ground turkey (93/7), ground chicken, or ground beef (85/15) to compliment the flavors in this sweet potato chili recipe.
When you sauté the onions, celery, and garlic, add the protein of your choice and crumble while it cooks for about 5 minutes. Drain any excess grease and then proceed with the recipe.
You may want to add a cup of water and and additional ½ teaspoon chili powder to the recipe to accommodate the extra ingredients.
Start by setting your Instant Pot to sauté, once it reads HOT, add the oil, onions, celery and garlic and soften for about 5 minutes.
Stir in the can of green chilies and all the seasonings (chili powder, oregano, cumin, salt, garlic & onion powder). Now, turn the sauté function off.
Next add in the sweet potatoes, quinoa, beef broth, and chopped bell pepper. Stir it once, then pop the lid on and lock the pressure valve to “seal”. Set the Instant Pot to Soup mode or pressure mode, on high, for 5 minutes.
Do a quick release by turning the pressure valve to “vent” at the end of the 5 minutes.
Add the diced tomatoes (undrained), chili beans in sauce, frozen corn, and 1 tablespoon of honey. Give it a good stir and let it sit for about 5 minutes before serving.
This gives the beans and tomatoes a chance to warm thru and the honey to melt into the soup. It will also allow the soup to cool enough so it doesn’t burn your mouth!!
You can top this chili just like you would top a classic chili. Here are some of our favorites:
If you plan to have this for dinner here are a few things that go PERFECTLY with quinoa sweet potato chili
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)!
[Read more…]
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)!
Your family needs to eat, and the job of feeding them lands squarely on your shoulders.
The key to making this job easy is MEAL PLANNING!
Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say “I have nothing to cook for dinner!”
Prevent this from happening now! Sign up for the Mom’s Dinner Newsletter and have my Weekly Menu Plan and Printable Grocery List delivered to your email every Friday morning. Cross off the groceries you already have in your kitchen and head to the store completely prepared!
[Read more…]Vegetarian Enchiladas make such a great veggie filled Mexican dinner. They are stuffed with poblano peppers, bell peppers, cilantro, tomatoes, corn, and refried black beans. Then topped with a verde enchilada sauce and cheese and cooked for a SHORT 12 MINUTES! The chili lime crema drizzle when serving really takes this veggie enchilada recipe over the top!
We LOVE enchiladas here at Mom’s Dinner and have no shortage of recipes, you can check out the range of enchilada recipe here.
If you are trying to inject more vegetables in your diet in a really delicious way, then this vegetarian enchilada recipe is going to be your new go-to.
Pair this enchilada recipe with some Simple Mexican Rice or Cilantro Lime Slaw AND 15 minute Refried Beans or Cilantro Pineapple.
Some simple spices, tortillas, enchilada sauce, cheese and veggies are all you need to make Vegetarian Enchiladas. Here are a few tips on the ingredients:
Veggies: the filling is a combo of poblano pepper, bell pepper (any color), fresh garlic cloves, fresh tomatoes, green onions, frozen corn and fresh cilantro. Of course if you have some broccoli or cauliflower to use up, go for it!
This is also a great recipe to use up veggies that are going soft in the fridge.
Beans : refried black beans help bulk up the filling in these enchiladas. If you prefer to use refried pinto beans they will work too!
Spices: you definitely want to make sure you are seasoning the veggie filling; garlic powder, onion powder, cumin, chili powder, and kosher salt are all you need.
Tortillas: traditionally enchiladas are made with corn tortillas, however in this recipe we are using flour tortillas for ease. But you can absolutely swap out corn tortillas. Make sure to warm them before using so they don’t crack.
Cheese: you can use any flavor cheese you love or have on hand. We just recommend that you fresh shred the cheese so it melts nice and creamy. Pre-shredded cheese contains anticlumping agents that can prevent it from melting nice and creamy.
Enchilada Sauce: these veggie enchiladas are made with verde enchilada sauce. But if you prefer a red enchilada sauce you can absolutely use that.
There are no shortage of enchilada recipes here on Mom’s Dinner. If it is one of your favorite dinners, check out some of these recipes:
If you love a cooking show you can also watch Susie make these Veggie Enchiladas on a 30 minute episode of Pin TV.
Start by preheating your oven to 450 degrees. You are going to cook these enchiladas hot and fast for just 12 minutes.
Over medium heat on the stove top, warm a tablespoon of oil in a large skillet. Sauté the poblanos, bell peppers, and garlic for about 5 minutes until they begin to slightly soften.
Add the spices, corn, green onions, cilantro, and tomatoes and cook for another 4-5 minutes. Set that aside to cool a little, while you prep all the other ingredients.
Spray a large (9×13) glass baking dish with non-stick spray.
(This recipe will make 8-10 veggie enchiladas. You will want to divide the veggie filling and beans evenly between the tortillas.)
Spread a heaping tablespoon of black beans down the center of the flour tortilla and then top with some of the veggie filling. Now roll the tortilla over the filling and lay it in your prepared baking dish, seam side down.
Once you have all the enchiladas rolled, top them with the entire can of verde enchilada sauce, and then sprinkle the cheese evenly over the top.
Pop that in the oven, uncovered, for 12 minutes.
While your vegetable enchiladas bake make the AWESOME chili lime crema!
To make the chili lime crema combine the Greek yogurt, chili powder, salt, garlic powder, water, and lime juice. Whisk or stir it together until it is completely combined and smooth.
It should be thin enough to drizzle/pour. If you need to add a little more water, go ahead, but add a teaspoon at a time, you don’t want it too watery!
After the Vegetarian Enchiladas come out of the oven, let them cool for about 5 minutes. Then drizzle ½ the Chili Lime Crema over the top, and garnish with extra green onions and cilantro. Serve the remaining Crema on the side.
Serve 2 enchiladas per adult and 1 enchilada per child.
Since enchiladas are a traditional Mexican dinner entrée you want to have plenty of Mexican style side dishes, appetizers, and drinks! Here are a couple dinner menus you can choose from when you are serving this Vegetarian Enchilada Recipe:
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Planning dinner for your family can be hard! What should we eat this week? 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)!
Your family needs to eat, and the job of feeding them lands squarely on your shoulders.
The key to making this job easy is MEAL PLANNING!
Plan all your meals for the week, write out your grocery list, and then head to the store to buy the groceries. Sounds easy enough, but I think a lot of us just end up at the grocery store buying the same things week after week, and then we get home and say “I have nothing to cook for dinner!”
Prevent this from happening now! Sign up for the Mom’s Dinner Newsletter and have my Weekly Menu Plan and Printable Grocery List delivered to your email every Friday morning. Cross off the groceries you already have in your kitchen and head to the store completely prepared!
I provide 4 delicious and easy dinners, with recipes, that you can make for your family this week. You simply add three more meals and your 7 day family meal plan is done. Here are three dinner categories I recommend adding to your plan :
I have other meal plans too, if this one isn’t your jam!
Doesn’t the sound of Pot Roast remind you of big family dinners when you were little? It does for me!
This week change up the pot roast game and make this Chicken Pot Roast for dinner on Sunday. Chicken thighs are slowly braised with plenty of veggies in a chicken gravy. Then the best part is, it all gets topped with crispy french fried onions.
Serve this with warm ciabatta bread and a green salad.
It’s FAT TUESDAY this week! The perfect day to infuse a little cajun into your dinner plans.
Even though it is a fun holiday- it is still a Tuesday, so I want to be realistic about the time you will spend in the kitchen. Keep it simple with this recipe for One Skillet Dirty Beans and Rice. You could even throw a little shrimp in the pot for the last 6-8 minutes, if that’s your thang.
So since Tuesday is “Fat Tuesday” that means Lent starts on Wednesday. Which means Easter and Spring are just around the corner, Thank God!!!!
We do not follow fish fridays at our house, but if you do, or if you just love shrimp, this 30 Minute Baked Coconut Shrimp from Talking Meals is perfect for dinner on Friday!
Pair this dinner entree with store bought rice pilaf and oven roasted asparagus(if asparagus is too expensive, sub broccoli and cook the same way, roasted in the oven).
Isn’t breakfast for dinner the best. It can easily be pulled together and you usually have enough ingredients to make it happen, even if you haven’t been to the store. All you really need are some eggs, maybe some fruit, and bread!
Scrambled Eggs, Fresh Fruit, Waffles (the frozen kind!), and Canadian Bacon (or real bacon) will be on the menu for this night. Nothing fancy- just real, and easy.
Head to the store with confidence that you will end up with groceries to actually make dinner for your family!
Simply cross of the items that you already have in your kitchen, and then add the items you need for the rest of the week (lunches, breakfasts, pantry staples, etc…).
Click on the image below to print the grocery list
