blog - Mom's Dinner

Friday Gratitude- Summer & James Taylor 6-1-18

June 1, 2018 by Susie Weinrich 1 Comment

Summer…sweet, sweet summer! I love the long days at the pool, bronzed sun kissed skin, warm nights, dinner on the grill, lazy schedules, and lots of time with friends.

I’m looking forward to a fun-filled summer!

Here are a few moments of gratitude from the past week:

End of the Year Party

I have written in other gratitude posts about how lucky and fortunate I feel to have found an amazing group of friends in my community. Most of which are other Moms in my daughters grade. One of those friends is an amazing woman who can bring together a community and plan an event like you have never seen before.

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Fresh Pineapple with Citrus Cilantro Glaze

May 31, 2018 by Susie Weinrich 12 Comments

This Pineapple Side Dish is SO good with ANY Mexican or BBQ dinner! Fresh cut pineapple is marinated in a sweet citrus cilantro marinade. The flavors combine perfectly, making a fresh and bright side dish!

fresh pineapple side dish in a bowl garnished with cilantro

Ingredients

This is a pretty simple recipe. You only need 5 ingredients.

pineapple, orange, lime, honey and cilantro on a table

Tips on How to Pick a Ripe Pineapple

Here are 4 pro tips to help you pick the sweetest, ripest pineapple at the store:

Use your nose! Give that pineapple a big whiff. If the smell of sweet pineapple is coming thru it’s thick spiny skin then you are in luck. You have found a nice ripe one.
Give it a little squeeze! If the fruit has a very tiny give and is not rock hard, then you are in business. This is a good one.
Take a good look! The fruit will change colors on the inside AND the outside as it ripens. If the outside has a nice yellow glow from top to bottom, you can bet the inside is nice and ripe. Just make sure the pineapple is not starting to turn orange. At that point it is over-ripe.
Give it a tug! Pull gently on the very top leaves of the pineapple. If the leaves pull out with very little effort, it’s ready to go.

If you have fresh pineapple leftover you can pop it in the freezer and make these amazing Frozen Pineapple Margaritas!

Step by Step Picture Guide

Start by cutting your fresh pineapple, you can also watch the video in the recipe card:

Cut the top and bottom from the pineapple and discard, (about ½ inch each).
Now cut the spiny skin from the outside, working top to bottom, discard the skin. Make sure you cut off all the brown “eyes” on the pineapple flesh.
Cut the golden flesh from the core, again working from top to bottom, you will see the round hard core in the center.
Finally cut each wedge into ½-1 inch pieces, if any of the core is still attached to the wedges, remove that and discard.

Now make the glaze by whisking together the honey, orange juice, lime zest and juice, and finely chopped cilantro.

Place the pineapple in a large bowl and pour the glaze over top. Toss it all together.

cilantro citrus marinade and cut pineapple

Place in the fridge to marinate for at least 6 hours, up to 24 hours. I recommend you stir it once or twice through the marinating process.

Recipe Tips

Pick a ripe pineapple using the tips above. But, if you find yourself with an under-ripe pineapple this is an excellent recipe to add sweetness!
Use all fresh ingredients to get the best flavor.
Trust me, cilantro and pineapple are amazing together.
You can eat this pineapple side dish right away, but it is SO much better if you can let it marinate for a couple hours.

Throw together an amazing Mexican Dinner with these dishes and a side of Fresh Cilantro Pineapple!

fresh pineapple in a bowl with a citrus cilantro glaze over top

Fresh Pineapple with Citrus Cilantro Glaze + Video

A fresh pineapple recipe that makes an amazing side dish! Fresh cut pineapple in marinated in a citrus cilantro marinade.

This side dish pairs really well with spicy, Mexican, or barbecue flavors.

5 from 5 votes

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Prep Time: 15

Cook Time: 0

Marinating: 6

Servings: servings

Calories: 71kcal

Author: Susie Weinrich

Equipment

▢
Microplane or zester

Ingredients

▢ 3-4 cups fresh pineapple - cut into ½-1 inch pieces (about 1 medium sized pineapple)
▢ 1 ½ tablespoon honey
▢ 1 tablespoon fresh squeezed orange juice
▢ 1 teaspoon lime zest - pro tip: zest your lime before you cut it or squeeze the juice
▢ 2 teaspoon fresh squeezed lime juice
▢ 1 ½ teaspoon fresh cilantro - finely chopped

Instructions

Peel, core, and chop the fresh pineapple into ½-1 inch chunks.
In a separate bowl whisk together the honey, orange juice, lime juice, lime zest, and cilantro.
Pour the citrus herb glaze over the fresh cut pineapple and stir to coat.
Cover and refrigerate for 6-24 hours, stirring the pineapple at least one time while it is marinating.
Serve as an amazing side dish that is refreshing and sweet!

Recipe Tips and Notes:

Picking a Ripe Pineapple:

Use your nose! Give that pineapple a big whiff. If the smell of sweet pineapple is coming thru it’s thick spiny skin then you are in luck. You have found a nice ripe one.
Give it a little squeeze! If the fruit has a very tiny give and is not rock hard, then you are in business. This is a good one.
Take a good look! The fruit will change colors on the inside AND the outside as it ripens. If the outside has a nice yellow glow from top to bottom, you can bet the inside is nice and ripe. Just make sure the pineapple is not starting to turn orange. At that point it is over-ripe.
Give it a tug! Pull gently on the very top leaves of the pineapple. If the leaves pull out with very little effort, it’s ready to go.

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

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Barbecue Chicken in Parchment with Sweet Potatoes & Peppers

May 29, 2018 by Susie Weinrich 15 Comments

Barbecue Chicken in Parchment with Sweet Potatoes and Peppers is a fast and easy dinner full of nutrition and flavor! It is ready in just over 30 minutes with very little prep.

Barbecue Chicken in Parchment with Sweet Potatoes & Peppers

When you cook chicken in a parchment paper packet it comes out tender and juicy. The sweet potatoes cook to perfection, the onions and peppers soften just the right amount, and the barbecue sauce melts over the chicken into a delicious vinegary, sweet & spicy sauce.

RELATED: BBQ Grilled Pork Tenderloin

Step by Step

You will need 2 sheet pans to make 4 packets (4 chicken breasts).

Cut 4 pieces of parchment, about 15 x 20 each. Fold them in half so it is now 15 x 10.

Lay your folded pieces of parchment paper on the sheet pans. Overlap 4 to 5 slices of sweet potato on each paper. Sprinkle with olive oil, salt and pepper.

Fresh cut sweet potatoes on parchment with salt and pepper

Top the potatoes with the fresh chicken breast. Sprinkle the chicken generously with salt, pepper, smoked paprika, garlic powder, onion powder, and dried basil (optional red pepper flakes).

Chicken in Parchment with Sweet Potatoes sprinkled with seasonings

Measure out about ¼ cup of your favorite BBQ sauce for each packet. Pour that over the chicken breast.

Now, lay the sliced onions and peppers on top.

Time to close up the packet!

Fold the top half of the parchment over the sweet potato & chicken stack. Then, starting in one corner make a small fold, then continue to make small folds all the way around the packet until you have made it all the way around and it is enclosed. See the step by step photos below:

Barbecue Chicken in Parchment with Sweet Potatoes & Peppers - A 30 minute dinner full of flavor and nutrition. via momsdinner.net #chickeninparchment #easydinner #chickendinner #dinnertonight

Tuck the last fold into the one above it to secure it closed.

Pop the sheet pans in the oven for 25 minutes.

Be careful when you cut the packets open to serve. The steam that escapes is HOT!

two chicken parchment packets folded on a sheet pan

Barbecue Chicken in Parchment for Dinner

An all-in-one dinner recipe for the win!! There is nothing better than a delicious dinner that you can wrap up in one package, cook on one pan, and have ready in just over 30 minutes!

Since this dinner contains your protein, starch and veggie I usually do not make any additional side dishes. However, when summer corn is ripe & sweet I will make a few ears to have with this dinner.

A big green crisp lettuce salad would be a great side dish too. Or if you are in the mood for a little comfort food, the Skillet Mac & Cheese would be amazing!

Keeping Dinner Kid Friendly

Now, when we have this for dinner I have two picky kids that are not interested in eating sweet potatoes or onions. But, they will eat plain, cut up chicken dipped in ketchup or mustard… yuck!

So, for the kids, I simply cook a plain chicken breast alongside the Barbecue Chicken in Parchment. This way everyone is happy!

Other Dinner Recipes to Try

If you liked this recipe, here are some other chicken recipes to check out from Mom’s Dinner:

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Did you make this recipe?

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

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BBQ Chicken in Parchment with Sweet Potatoes & Peppers

A dinner that can be prepped and cooked in just over 30 minutes! The chicken comes out juicy and tender and the peppers and sweet potatoes are perfectly cooked. The barbecue sauce melts over the packet and becomes a vinegary sweet sauce.

5 from 8 votes

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Prep Time: 10

Cook Time: 25

Total Time: 30

Servings: packets

Author: Susie Weinrich

Ingredients

▢ 4 fresh boneless, skinless chicken breasts
▢ 3 sweet potatoes, peeled - cut lengthwise into ¼ inch slices
▢ 1 medium yellow or red onion - cut into ½ inch wide strips
▢ 2 bell peppers, - any color, cut into ½ inch wide strips
▢ 1 cup BBQ Sauce, your favorite brand/flavor - divided
▢ 4 15×20 sheets of parchment paper (approx size)

Seasonings: Olive Oil, Salt, Pepper, Garlic Powder, Onion Powder, Smoked Paprika, Dried Basil (optional – Red Pepper Flakes)

Instructions

Preheat the oven to 400 degrees.
Cut 4 large pieces of parchment 15×20 each. Fold in half so they are 15×10 each.

One Packet Assembly:

Lay 4-5 sweet potato slices, slightly overlapping on a parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
3 sweet potatoes, peeled
Top the sweet potatoes with a chicken breast. Generously season each chicken breast with garlic powder, onion powder, dried basil, smoked paprika, salt, and pepper (optional- red pepper flakes).
4 fresh boneless, skinless chicken breasts
Top each chicken breast with about ¼ cup of BBQ Sauce.
1 cup BBQ Sauce, your favorite brand/flavor
Finish the packet by dividing the onions and pepper evenly between the packets, laying them directly on top of the bbq sauce.
1 medium yellow or red onion, 2 bell peppers,
Close the parchment packet up by folding in the edges, one small fold at a time all the way around until it is completely enclosed. See the photo for the finished, enclosed packet.
Place 2 parchment packets per sheet pan and place in the preheated oven for 25-30 minutes.
Make sure the chicken has reached 165℉ internal temp.

Serving

To serve cut the packet open, careful of the hot steam, and place the packet on plate with a fork and knife.
If you do not like the idea of eating out of a packet you can slide everything out of the packet onto a plate. Just make sure to get all the delicious sauce!

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

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Friday Gratitude- Mom’s Dinner & Mother’s Day 5.18.18

May 18, 2018 by Susie Weinrich 1 Comment

Does anyone else feel like May is busier than December!? It seems like in December we create our own chaos by trying to find the best gift and make it the most magical Christmas yet! But in May it feels like all the chaos comes from outside sources: end of year parties, graduations, weddings, camp sign ups, spring planting, summer planning, vacation planning, birthday parties…. it goes on and on!

I am ready for lazy summer days. But I’m not sure this summer is going to be “lazy”!

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No Churn Mango Ice Cream

May 15, 2018 by Susie Weinrich 10 Comments

No Churn Mango Ice Cream only requires 4 ingredients, comes together in minutes, and there’s no special ice cream making equipment required! These are all things I can get behind in a dessert recipe.

an ice cream scoop full of mango ice cream

This Mango Ice Cream comes out smooth and creamy, with chunks of deliciously sweet mangos, and an ice cream base that has perfectly balanced flavors of vanilla and mango.

Another no churn ice cream recipe we love is this Key Lime Cookies and Cream Ice Cream recipe!!! Or, if you happen to have clean fresh snow pop over to this Snow Ice Cream recipe!

Why Make This Mango Ice Cream

You do not need any specialty ice cream making equipment to enjoy this recipe.
The ingredients are simple and easy-to-find.
No need to peel and dice fresh mangos! You can use Del Monte canned diced mangos.
It is the perfect easy to make summer dessert.
Great for BBQ dinner parties.

What Does No Churn Mean?

No Churn means that you do not have to have special ice cream making equipment to make this ice cream.

Traditional ice cream recipes require you to have an ice cream maker to churn the ice cream before it goes in the freezer. A lot of recipes also call for you to make an egg custard before you freeze the mixture, but not with no-churn ice cream.

Ingredients

Here are the 4 easy ingredients you need to get this recipe started:

Heavy Whipping Cream
Sweetened Condensed Milk
Vanilla
Del Monte Canned Diced Mangos

I always love a recipe that has a simple ingredient list. Especially if all those ingredients are right in my normal grocery store. I do not have time to be hunting down special ingredients like Madagascar vanilla, people!

Del Monte Canned Diced Mangos

Y’all I can’t even! Canned Diced Mangos are a REAL thing. You do not need to peel, slice and dice a mango (which is really hard if you have never done it before!).

You would need to prep about 4 ripe mangos to equal the amount that is in the can.

How to Make No Churn Mango Ice Cream

This Mango Ice Cream recipe comes together SO quickly. The only hard part is waiting for it to freeze!

Using a stand mixer or hand held mixer with a whisk attachment, whip cold heavy whipping cream on medium high speed until you reach firm peaks, that should be about 3-4 minutes.

Pro Tip: Firm peaks is when you pull the whisk out of the whipped cream and it forms a peak with a sharp tip, and holds its shape.

Turn the mixer to medium low speed and mix in the sweetened condensed milk and vanilla until it is well incorporated, about 30 seconds.

Drain the liquid (reserving the liquid) from the Del Monte Canned Diced Mangos.

ice cream base in a bowl topped with mango

With the mixer on medium low speed add ½ cup of the reserved mango juice to the cream mixture.

Now, by hand, fold in all the diced mangos until they are incorporated evenly thru the cream. You can also reserve a few pieces of mango to decorate the top of the ice cream. See the picture below:

Scrape the Mango Ice Cream mixture into a freezer safe pan. I like to use my metal loaf pan. It freezes well and holds just about all the ice cream mixture. I think I had about ⅓ cup left in the bowl. You know I couldn’t resist and ate the leftover with a spoon! It is DELICIOUS pre-frozen too!

Cover the container of Mango Ice Cream with some plastic wrap and place in the freezer for 6+ hours.

Pro Tip: Put a rubber band around the edge of the pan to keep the plastic wrap in place.

Toppings for your No Churn Mango Ice Cream

Here are some great topping options for this Mango Ice Cream:

Toasted Flaked Coconut
Toasted Macadamia Nuts
Salted Pistachios
Fresh Raspberries
Extra Del Monte Mangoes
Whipped Cream
Crunched Up Vanilla Oreos
A Maraschino Cherry!

Kid Friendly Recipe

If your kids are anything like mine then they love helping in the kitchen! Especially if we are making a dessert. Here are some jobs the kids can do to help make this ice cream:

Pouring- the heavy whipping cream, sweetened condensed milk, vanilla, and mango juice into the mixing bowl.
Measuring- the vanilla, heavy whipping cream, and mango syrup.
Straining the syrup from the canned mangos (don’t forget to save the liquid).
Licking the beaters… make sure you get a lick too, it’s amazing!!

Other Great Dessert Recipes

No Churn Mango Ice Cream

A creamy mango ice cream with delicious mango chunks. It is the perfect summer treat! Made with only 4 ingredients and does not require any special ice cream making equipment.

5 from 5 votes

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Prep Time: 10

Cook Time: 0

Freeze at least: 6

Servings: servings

Author: Susie Weinrich