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A dinner that everyone will love? Yes! Instant Pot Sausage Rigatoni with Tomato Cream Sauce fits that bill.
Wow, this past week was busy but great! Full of birthday parties, family activities, school, extracurricular activities, and doctors appointments. As I am writing this I have to say that I am thankful I did not have anyone home sick this week. Since Christmas break I have not had the kids back in school for a full week. We have either had someone sick, recovering from surgery (tonsillectomy), or at home for a snow day. I think we are finally on the upswing!
I am loving my gratitude journal project. It really makes me take the time to stop and be thankful for ALL the things in my life, not just the big exciting things. I hope you are able to “stop and smell the roses” with me, or in the case of this week “stop and smell the humidity”…. read on : ) [Read more…]
Instant Pot Shredded Chicken is the perfect start to just about any chicken recipe! It is flavorful, tender and juicy and cooks in only minutes with very little effort, thanks to your Instant Pot or Electric Pressure Cooker.
This chicken can be turned into Chicken Enchiladas, Chicken Noodle Soup, BBQ Chicken Sandwiches or Chicken Tetrazzini… 100 ways to have chicken for dinner!!
[feast_advanced_jump_to]Of course you are going to start with chicken, then to make really great flavor you will add some seasonings and cooking liquid:
Chicken – We like to use boneless skinless chicken breasts for shredded chicken, but you can absolutely throw some boneless skinless chicken thighs in there too! If you want guaranteed flavorful chicken that has great texture and never turns out “weird” IFYKYK, opt of an air chilled chicken!! It will be a tad more expensive, but trust me it is worth it. The air chilled method for cooling the chicken after processing creates WAY better flavor and WAY better texture.
Chicken Broth – This is the cooking liquid that makes your Instant Pot or Electric Pressure Cooker work! You can save this liquid after cooking if you want to use it in another recipe.
Worcestershire Sauce – Adds that extra something-something to the cooking liquid that will infuse the chicken.
Kosher Salt, Black Pepper, Garlic Powder & Onion Powder – seasonings for the chicken.
If you don’t have an Instant Pot but still want yummy shredded chicken, pop over to this post for Making Shredded Chicken. It includes a few different methods for cooking and shredding the chicken.
without an Instant Pot!
This “recipe” comes together really quick so you can get dinner made!
Cut the chicken breasts in half place in the Instant Pot with all the liquid and seasonings.
Set to cook on normal heat high pressure for 7 minutes, do a 6 minute natural release.
Shred and serve or store in the fridge/freezer.
There are several ways to shred cooked, warm chicken. Everything from using a shredding plate to shredding claws. But some traditional ways that don’t require new equipment are:
Stand mixer fitted with the paddle attachment or whisk 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. (the chicken must be warm for this to work)
Using a hand mixer is another easy method for shredding chicken. Just like the stand mixer, make sure the chicken is warm or hot.
Using two forks to shred chicken is the most common method.
You can keep the shredded chicken in the fridge in an air tight container for up to 4 days. Use it in any and all recipes that call for cooked chicken.
To keep the cooked shredded chicken for longer you can let it cool completely and then pop it in a freezer safe container for 3 months.
I’m super excited to be starting this new experiment in 2018. A gratitude journal!!! I have heard about gratitude journaling and the 5 minute journal for a while now. The idea is to take a few minutes, at least once a week, and write down 5 things for which you are grateful. I started to do this in December, only in my head, a few times a week and have loved it! It really makes me aware of how little things can make a big impact, things I would normally miss when I’m not being mindfully grateful. Sometimes my gratitude can be something as small as “Im thankful for the birds chirping while I walk outside” or “Im grateful for my car seat heaters on this chilly winter morning” or sometimes larger things like “I’m thankful that I love my husband and he loves me”.
So my plan is to reflect on my week and journal here, every friday, 5 things for which I am grateful. All this to hopefully gain a little perspective on what is important to me so I can cut out the junk and allow more time to focus on my family and friends and all the wonderful little things in my life. Here we go… my first Friday Gratitude.
On Saturday Kyle, my son, and I had an hour or two home alone together. I wanted to do something fun and not just sit down in front of the tv together or each go our own way. So I decided we would make homemade ice cream together! It was a great 10-20 minute easy activity that we both enjoyed. It kept Kyles interest and we got to eat really yummy ice cream at the end!
I am grateful that we had this Ice Cream Experiment to do because it allowed me to connect with Kyle one-on-one.
This past Sunday I took the kids to a birthday party at the roller skating rink. I cannot tell you how much I love roller skating (not joking). It was my everything when I was a little girl. Me and my friends would spend hours coming up with roller skating dance routines in the driveway to then perform for any parents willing to watch! Well, I don’t think my daughter got the roller skating gene or maybe it’s just not as popular an activity as it once was. But as we took to the wooden floor her skates would slip and slide from underneath her and she would grab for my hand. We would skate around the rink holding hands lap after lap.
As my daughter gets older the times to be present and connected with her are becoming fewer and fewer. I am grateful for these moments when my daughter still needs me, holds my hand, and wants me by her side (even if it’s only because she doesn’t want to bite it in her skates!).
As I write this I am sitting in the middle of Urban Air Trampoline Park on a Tuesday afternoon. School is out and it is -3 degrees outside. Needless to say this building is bumpin’ with music and busting at the seams with kids. Obviously I am not participating in the jumping and instead trying to get a little work done. (At a certain point in your life jumping wildly on a trampoline is just a bad idea… especially after carrying two babies- It makes my organs feel like scrambled eggs! No thanks!)
I am having mucho grande gratitude for my lovely little headphones right now. They are currently piping the sweet voices of the ladies from Bitch Sesh into my brain. Love that podcast!
This week my younger sister came for a visit. She is the only sister that doesn’t live in the KC area so it was great to have her here. We got to hang out, relax, eat, play games, and talk. When all four sisters get together there is a lot of laughter and a lot of talking. It’s wonderful!
On her last night here we stayed up late and talked about our lives, our goals, our worries, and anxieties. It came at a really good time for me. Right now I am a blogger/recipe developer/photographer/mom when you mix that with a titch of winter blues and a couple failed recipes you get a particularly low moment. I was second guessing my goals and feeling like I hadn’t made any progress on Mom’s Dinner. What I had forgotten is where I had been and how far I have come. A year ago all I wanted was to be able to create content and post on my very own website. Instead I was stuck trying to figure out code and how to build a website (insert blood, sweat, and TEARS here). Now my website is up and running and I am able to post whenever the mood strikes! I had completely forgotten all the steps I had taken to get where I am today. A year ago, if I could have looked into the future at myself today, I would be SO PROUD!
My sister reminded me “If you can’t be happy in the here and now, you will never be happy”! How true! I was putting a goal on my happiness…. If I accomplish this, THEN I will be happy and feel successful. The problem with that is you will always move that goal to something bigger and grander… so you are never reaching that happiness/success goal!
I am so grateful for the convo with my sister and the reminder to be happy and grateful in the moment you are in RIGHT NOW.
I feel like this winter might just swallow me whole! It has been colder than any winter I can remember in the past 10 years. I am very much looking forward to spring. But, we finally had a day over 20 degrees here in KC. I think it hit 40 today! Woo Hoo!
Even though there was still a bite in the air and the wind whirled I took advantage of the sun and the warmer temps. Around 3:30 my son and I bundled up and took a 20 minute stroll around our neighborhood. It was short and sweet and I enjoyed every minute of the sun on my face. Kyle enjoyed stomping in the melting snow and picking up fallen leaves and something we call “sticky balls”- see the photo below.
Today I was grateful for the warmer temps and the chance to get outside and feel the sunshine on my face!
Instant Pot Steak Soup is a hearty soup full of steak, potatoes, and veggies that should take hours to cook! But, in the Instant Pot you set it for 20 minutes and walk away. The potatoes come out cooked, the steak comes out tender and it is infused with “cooked all day flavor”, in 20 minutes!
So my obsession with the Instant Pot continues. Everything cooks so dang fast and the recipes are so easy – it has changed everything. No more standing over the stove, stirring, and watching, and waiting (except for when I do).
[feast_advanced_jump_to]This is the perfect recipe to plan during the week. If it’s an especially busy week you can make it ahead, over the weekend, and keep it in the fridge to eat later in the week.
Or it cooks so fastย you can throw all the ingredients in the IP when you get home from work, unwind for 20 minutes, and then curl up to a perfectly cooked bowl of Steak Soup.
If you do not have an Instant Pot but are interested in buying one, I would highly recommend the 6 qt Duo Plus 9-in-1 or the 6 qt Duo Plus 7-in-1.
I personally have the 6 quart 9-in-1, to be honest I am not sure I will ever use all 9 features (like the sterilize or yogurt), but I guess they are there if I want them. The main features I use are the saute, meat/stew, soup/broth, rice, and pressure cook.
The main reason that I recommend these two Instant Pots is the size, 6 quarts. This gives you the space you need inside the pot to make just about any recipe, for two people or ten people!
Did you know that your Instant Pot can also double as a Slow Cooker!!! I plan to take advantage of that feature more this winter.
One ofย the “secret” ingredients in this Steak Soup recipe is the beef base. It gives the broth that rich cooked-all-day deep flavor. You will not get the same flavor from beef broth or beef bouillon alone. Beef base is like beef bouillons older, wiser, big brother. It packs a punch of flavor, even in small amounts.
Unlike bouillon, which comes in crumbly cubes, beef base comes in a jar, has a thick paste consistency, and is a deep dark brown color. You can see the flavor in the color alone!ย We love the Better Than Bouillon brand. You will find it near the soup and the bouillon in your grocery store.
Most of the time I give you ideas to change up the recipe at hand. On this one I recommend keeping most of the ingredients pretty much the same. But, here are a few little things you could change to suit your taste buds:
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The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
There's no need to buy that can of sloppy joe sauce at the store to have Sloppy Joe Sandwiches for dinner. You can make your own Homemade Sauce with a few condiments from your fridge door and pantry. Then mix it up with 1 ยฝ lbs. ground beef, onion and garlic for an amazing weeknight dinner. This is a fast 20 minute recipe and you will have delicious sloppy sandwiches that are the perfect balance of saucy (but not too saucy), tangy, sweet and savory!
I grew up in Iowa where Sloppy Joes are not only a common weeknight dinner, I believe they were also invented there, somewhere in Sioux City (where I was born!).
You may have also heard of a Sloppy Joe referred to as a Maid Rite, Tavern or Loose Meat Sandwich. They are all basically the same thing.
If you are feeding your family or you are trying to feed a whole picnic then you may need to calculate how much Sloppy Joe Filling to make.
Since this is a sandwich that gets HEAPED with the ground beef filling you want to make sure you have enough for everyone.
If you plan about ยฝ cup of filling for each sandwich you will have more than enough.
Calculation
Plan on ยฝ cup (approx. 4 oz) of Sloppy Joe filling per person. That is equal to about ยผ lb. of ground beef. So 1 lb. of ground beef will serve around 4 people (I would plan on 5 people if you are feeding kids).
10 people = 2.5 lbs. of ground beef
25 people = 6.25 lbs. of ground beef
50 people = 12.5 lbs. of ground beef
Obviously the sauce ingredients will also need to be adjusted.
Recipe card tip: The nice thing about the Mom’s Dinner recipe card is that you can hover over the “serving” portion and then move the slider that appears to increase the amount of people you plan on serving!
You only need really simple ingredients to make Sloppy Joe Sauce and Sandwiches for dinner. You probably have most of the ingredients in the door of your fridge and your pantry!
Pictured below are the ingredients to grab, plus some tips on a few items:
Ground Beef: I recommend using an 85/15 or 90/10 ground beef. It will have enough fat to be flavorful, but not so much that it is greasy. Save the 80/20 ground beef for Amazing Grilled Burgers. You can also use ground turkey but make sure you buy 93/7.
Mustard: This is not the time for fancy Dijon or stone ground mustard. Just a straight yellow mustard is exactly what you want to use.
Brown Sugar: don't be nervous about the amount of brown sugar. It is just enough to balance the tart/savory flavors in the ketchup, mustard and Worcestershire. I always use light brown sugar, but dark brown sugar should work too.
Onion: We recommend using either yellow or white onion.
You absolutely DO NOT need a can of Manwich or store bought sloppy joe sauce for these sandwiches. In fact they will be SO much better if you make your own sauce.
You just need:
Stir or whisk all that together in a bowl or liquid measuring cup.
Then when you are ready to use, mix it in with cooked/crumbled ground beef or ground turkey, onion and garlic. Let it all simmer for a few minutes and it's time to eat.
Super simple dinner to make. Follow these easy steps:
Serve heaped onto buns, we love to use a brioche bun or sesame seed bun. Sliced pickles also make an excellent addition.
The answer to “how long to simmer sloppy joe’s?”, is it depends….
The time you let the ground beef and sauce simmer together will vary from recipe to recipe.
If you find that your ground beef is overly saucy and will make your buns soggy you will want to simmer for longer to reduce the sauce, maybe around 15-20 minutes.
However, with this Sloppy Joe recipe below you do not need a long simmer time because these are not OVERLY sauced. Once the whole dish comes together you will just simmer for about 4-5 minutes to warm everything together and then it’s time to eat.
Maybe you remember eating Sloppy Joe's when you were little and you want it to be exactly the same. Here are some ideas for troubleshooting the flavorโฆ if you find that your Sloppy joes are:
Sloppy Joe's are a super casual weeknight dinner that does not need to be paired with anything fancy. We like to just think about side dishes as adding a starch and veggie.
Tater Tots, Crispy Skillet Potatoes, or French Fries are a great addition with some raw veggies and ranch dip! These Parmesan Truffle Fries are also a favorite!
In the summer Sloppy Joes go great with chips, a cold pasta salad and corn on the cob,
Whatever you serve on the side just make sure to have A LOT of napkins!
Your Sloppy Joe mixture will be good in the fridge in an airtight for up to 4-5 days.
To reheat add a little water to a skillet over medium/low heat. Add the beef mixture and stir to combine with the water. It will help reconstitute the sauce.
This Sloppy Joe recipe is PERFECT for keeping in the freezer. Make the recipe completely and then let it cool.
Place in a freezer safe baggie or container, label it with the date, and keep it frozen for up to 4 months.
To reheat, thaw in the fridge overnight and then add a little water to a skillet and sautรฉ/stir over medium-low heat.
Eating your Sloppy Joe's as a sandwich is not the only option! You can think of it as a sweet/tangy/savory meat filling. Here are some other options:
If you landed on this recipe because you have some ground beef to use up, here are some more traditional dinner recipes to check out:
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The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
It’s Here, It’s Here…Aldi Holiday…..Hurry! Run to your nearest Aldi and stock up on all the amazing specialty products they have for the holidays! Only available during November & December or while supplies last!
This is one of my favorite times of year to go to Aldi. The store is full of new and exciting items that are not available any other time of the year. Somewhere in mid-November you start to see hints of all the amazing Aldi holiday products- specialty cheeses, crackers, popcorn, spices, nuts, dips…… By mid-December the store is completely stocked and aisles are fully devoted to these products. You will find a mix of black and red packaging, the black packaging are the Specialty Select items, and the red packaging are the German holiday items.
I went to my local store recently and it is bursting with new exciting items. Here are a few that you will want to check out to make your holiday entertaining easier and cheaper!!
((Maybe consider getting in your car and driving to the store IMMEDIATELY… before they are gone!))
The perfect addition to a cheese board. These are thin and crispy with a hint of rosemary. Perfect to go with a vintage white cheddar or goat cheese.
The flavor of Aged Cheddar and Black Pepper Kettle Chips is wonderful. They are slightly cheesey mixed with a hint of black pepper. However the real standout quality is the lattice cut. They are crispy because they are a kettle chip yet they are delicate because of the unique cut. Moms- think Chick-fil-a french fry in a chip with cheese and pepper! YES
These little nuggets are flavored with green olive, cheese, and rosemary. If you are entertaining for the holidays they would make the perfect addition to a meat, olive and pickle tray or they would be a great item to put on a bar where cocktails are mixed. If you are having one cocktail with friends before going out to dinner they are the perfect little savory bite to put in a bowl for munching. At $2.99 per bag they will not break the bank.
THIS IS IT- if you buy nothing else on this list buy the Black Truffle & Olive Oil Kettle Chip!!!!!! This is the product I wait for all year. Come November I put people on alert to look for these chips so I can run to the store the minute they are in. I always buy 4-5 bags, and at $1.99 per bag it’s no big deal! If I thought they would stay fresh a year I would buy an entire box- or 2.
Black Truffle & Olive Oil Kettle Chips have the most amazing garlicky, truffle, salty, earthy flavor mixed with the crunch of a kettle chip. Last year at Christmas we quickly went thru 2 bags in one night. Our guests could not believe they were from Aldi. They for sure thought it was a specialty item from somewhere like Dean & Deluca.
They make the perfect crunchy addition to a cheese tray or as a side dish to burgers, or just to munch on with cocktails… really they go anywhere, they are PERFECTION!!!!!!!
We love these little bagel chips. They come in three flavors: everything, sea salt and I think cinnamon sugar. They make a great snack as is or topped with cream cheese, or the perfect addition to an appetizer tray that has dips or sauces. They are usually only available this time of year so I stock up when I see them.
I love including a few dips and sauces on a cheese and meat board. This Olive Tapenade is the perfect addition when paired with a bagel chip or crostini. This dip also comes in a Red Pepper Tapenade if olives are not your thing.
If you have not had cream cheese topped with a sweet & hot jelly you are missing out! It is the most delicious and easy appetizer you can make. If you do not feel confidant in the kitchen this is your product! Just leave a block of cream cheese on the countertop to come to room temp, just a couple hours. Next, top it with one of these pepper jellies and serve surrounded by Ritz Crackers. Perfectly Easy!
The hand in this picture is my 5 year old son saying “This stuff is the business!”. We love this Creamy Caramel Dip. No heating required, open the tub and it is ready to go. Last time we had a friday-after-school-mom-and-kid-happy-hour we put this out with some sliced apples and pretzels… it was gone in a flash and the kids LOVED it! It is not a sticky caramel dip, it’s more creamy – like the name indicates. At $1.99 per tub it is something you want to stock up on when you spot it in the store!
*** Quick Note: Unfortunately my local Aldi stores do not carry wine, beer, or liquor. I know, it’s terrible : ( Otherwise this section would be 3 times as long. Heck, I would probably have a completely separate article for Aldi Wines!
I do not have a Nespresso machine so I am not totally familiar with this product. But, I thought it was good to let those of you that do have one know this product is available at Aldi! I believe the Nespresso pods can be pretty expensive. However at Aldi you can get these three flavors, 10 count each, for $3.49 per box. Ristretto High Intensity Level 10, Apulia High Intensity Level 9, and Lombardy High Intensity Level 8.
Obviously this is not a beverage but it most definitely belongs in the beverage category. It makes the most delicious drinks AND whole house potpourri!
To use as a potpourri: Simmer a few tablespoons of mulling spices in water over low heat in a small pot. If you have a small crockpot it does the trick too. It provides the most delicious scents of apple, cinnamon, orange, and clove. What could be more festive!? And it perfumes the WHOLE house- delicious!
To use in drinks: There is a great recipe for Apple Cider and Mulled Wine on the side of the tin. But if you want a “MOM’S DINNER” drink treat try using these mulling spice in my Winter Sangria.
Do you love a Chai Latte from Starbucks? I do! But it definitely tastes like a “treat” because it is so sweet. With these easy Chai tea bags you still get those strong Chai flavors without the sugar. Sometimes I will add a little milk to make it more latte-like. If I want that sweet-treat flavor I will add a little sweetened coffee creamer.
This is another “if you buy nothing else from this list, GET THIS ITEM!!”. Marcona Almonds are the delicate, sweet, and buttery cousin to a traditional almond. Aldi carries three flavors during the holidays- Rosemary, Truffle and Sea Salt. AND THEY ARE ONLY $4.99 PER BAG. This is a huge treat and a great item to include on a cheese and meat board or in a holiday gift basket with some red wine and cheese.
These nut trios come in the cutest silver tins and definitely seem gift worthy- think Sunday school teacher, preschool teacher, mailman, neighbor. At $9.99 each it makes the perfect $10.00 gift. For a little larger gift they can be added to a gift basket:
You can choose the Savory Tin (rosemary almonds, chai spiced almonds, and roasted/salted deluxe nuts) or the Sweet Tin (cookies and cream almonds, cinnamon creme almonds, and honey glazed pecans).
If you know me then you know that I LOVE popcorn!! When we go to the movies I will always get popcorn, even if I am busting full from dinner. This aged white cheddar popcorn does not disappoint. Make some hot chocolate, open a bag of this Aldi popcorn, and curl up to watch a little Polar Express. Perfect Friday Night!
When I am entertaining one thing you will always find in my kitchen is a board full of assorted cheese, crackers, dips, olives, nuts, and meats. I think that is the same for most people. It is an easy appetizer to put together and usually satisfies everyone.
During the Holiday season Aldi has a wonderful assortment of cheese- gruyere, cheddar, goat cheese, brie, blue, camembert. A couple of my favorites are the goat cheese – they usually have different flavors or toppings, vintage english cheddar, and the truffle cheddar. They all run from $2.99-$3.99 each.
***Quick Note- This is a SMALL sampling of the sweets that they have during the holidays! You can find an abundance of cookies, chocolates, german sweet treats and a plethora of unique candies that make amazing stocking stuffers and Christmas treats.
It is tradition at our house to put together and decorate gingerbread houses during December. I LOVE IT!!!!!!! Everyone gets so excited to decorate the houses. We buy extra decorations, assemble the houses, make hot chocolate, and organize all the candies into their own little bowls. It’s beautiful! Half way thru I am the only one left decorating, there is candy all over the table and the floor and the kids have turned to eating the candy. Now that’s real life… but I look forward to it every year!
These houses at Aldi are great! They are big kits, come with candy and frosting, and run $6.99 per kit.
At our house this is called “Puppy Chow”. It is a delicious sweet snack to have out during the holidays. At a traditional grocery store the name brand product can be pricey and comes in a SUPER small bag. This is a good sized bag (I don’t know the exact weight) and is only $2.29 per bag.
We love these cookies! They are similar to a Milano that you would find in a traditional grocery store. They have a creamy chocolate center sandwiched between two sweet butter cookies. They make a great addition to a dessert tray.
Another item that would make a great addition to a dessert tray. There is an assortment of almond and nut clusters coated with milk chocolate, white chocolate and dark chocolate. A great treat at only $2.99 per box.
Another item for a perfect dessert tray. These crepe cookies are delicate wafer rolls with assorted chocolate toppings. They would be perfect with an after dinner coffee.
Will you have a house full of guests for the holidays? Don’t forget to plan breakfast! You can make it super easy with these Vanilla Creme Brioche Rolls. Add a fresh fruit bowl and my Make Ahead Sausage Egg Cups put on a pot of coffee and you are done!
OK! Are these not the cutest chocolate bars EVER! OMG.. I couldn’t resist. They would make the greatest gift topper or stocking stuffer. Some of the flavors are super unique: Crispy Caramel Popcorn, Peanut Butter & Jelly, Peanut Butter Filled, and 2 Milk Chocolate. They are a little pricey at $6.99 for 5 bars but they are so dang cute.
I just happened upon this last time I was at Aldi and I’m guessing it will not last long because it is too good of a deal! They have HUGE rolls of QUALITY wrapping paper for $1.99 per roll, yup you read that right! And the prints are cute to boot.
This is a stock up item!! Aldi only carries parchment paper during the holiday months. That is when I buy at least 4 rolls to keep in the pantry for the year. Of course you can get this in a traditional grocery store, but it is super expensive!
I like to use parchment when I bake sweets, especially cookies. It guarantees that your cookies will not stick to the pan and helps from them over browning in the oven. I also have a recipe for BBQ chicken in parchment. ((I haven’t transferred the recipe from my You Tube channel to my web site so if you are interested here is the link for that recipe. BBQ Chicken in Parchment with Sweet Potatoes, Peppers, and Onions))
Winter Sangria is a delightful twist on the classic Spanish punch, typically enjoyed during warmer months. Infused with the cozy flavors of the season, winter sangria incorporates ingredients like red wine, pomegranate juice, citrus fruits like oranges and lemons, and warm spices such as cinnamon, cloves, and star anise.
This cold-weather rendition offers a comforting and festive beverage perfect for holiday gatherings or cozy nights by the fire.
Originating from Spain, classic red wine sangria is a traditional alcoholic beverage crafted from a base of red wine and brandy, steeped with citrus and an assortment of diced fruits. Variations of this cocktail may include white wine, juices and occasional additions of bubbles like sparkling water or prosecco.
Most of the ingredients in Winter Sangria are things you either have on hand or are easily found at the nearest grocery or liquor store.
Red Wine- Since you are making a spiced red wine I highly recommend NOT using a super expensive bottle of red. A mid range or even cheap bottle will be totally acceptable here. Something in the $5-$10 range will be great. A Merlot is usually what we use. But since this is Sangria (Spanish) a Tempranillo or Garnacha would be great too!
Sugar- Just 2 tablespoon of sugar is all you need for this recipe. It doesn’t really make things sweet, it just balances the flavors.
Pomegranate Juice- A perfect winter juice, this adds a depth of flavor to the red wine that is perfect for a Winter Sangria. We also love to use this in a pomegranate martini or pomegranate margarita.
Apple Juice or Apple Cider- A little apple juice adds a bright note to the Sangria. If you want to add extra spice a Cider would be great too.
Triple Sec- Orange liqueur brings a citrus note to the Sangria. I usually use Cointreau because it is what I have on hand for making Margaritas, but a Grand Marnier would be excellent too.
Garnishes- use the fruit that is in the winter sangria. You can also add fresh fruit like lemons, oranges, pomegranate arils, or spices like cinnamon sticks or star anise, even fresh herbs like rosemary sprigs are great.
I cannot tell you how much I love simmering Mulling Spices during the fall and winter. It perfumes the ENTIRE house with the most festive scents of cinnamon, clove, apple, and citrus. My kids say it makes our home feel cozy.
If you do not have time to order Mulling Spices and you cannot find them in the store, you can pull together similar ingredients from your spice cabinet.
This Verde Chicken Enchilada recipe is a delicious and crazy easy enchilada to make at home. The filling is the perfect blend of tender chicken, fresh cilantro, black beans, onions and green chilies mixed in a delicious cream sauce all wrapped in a warm tortilla. Then they are smothered in verde (green) enchilada sauce and pepper jack cheese which gives this recipe just the right amount of heat!
RELATED: ENCHILADA SUIZA
Cooked Chicken- we love to use a rotisserie chicken to put these verde enchiladas together. If we don’t have chicken already cooked the preferred method is to poach the 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.
Tortillas- you can use yellow corn tortillas or flour toritllas. If you use flour there is really no prep needed. We find that yellow corn tortillas have the most flavor, but they do need a little prep before you use them. Yoli Tortillas are our absolute favorite!!!
To use corn tortillas make sure you prep them ahead of time by wrapping in damp paper towels and microwaving for 30 seconds. Or pan fry for about 10 seconds per side.
Black Beans- a can of black beans adds flavor and texture to your verde enchiladas. Some people have told me that they also add a little corn too!
Green Chilies- A can of diced green chilies adds nice flavor to your enchiladas and compliments the verde sauce.
Cilantro- A little chopped cilantro in the enchilada filling is such a fresh and delicious flavor. If you are among the group of people that find cilantro to taste like soap, you can skip it!
White Onion- has a crisp and clean flavor perfect for Mexican food. Mince up the onion and you won’t need to sautรฉ it first, it adds a little sharp crunch to the verde enchiladas.
Cream of Soup- this may seem like an odd ingredient but it makes the filling nice and hearty and a little creamy.
Pepper Jack Cheese- we always reccome3nd that you shred your cheese instead of buying it pre-grated. It will melt up creamier and more flavorful.
Feel free to sub a different type of cheese or use what you have on hand. Monterey Jack or a Colby Jack works too!
Verde Enchilada Sauce- Use your favorite store bought verde enchilada sauce or homemade recipe.
Start by mixing the filling in a medium sized bowl:
Pour 1 cup of the verde enchilada sauce into the bottom of a 9×13 baking pan.
Divide the chicken filling between the tortillas, this recipe will make between 10-14 enchiladas. Lay them, seam side down, into the prepared baking dish.
Top the enchiladas with the remaining verde sauce and then the cheese.
Bake, covered with foil, for 20 minutes at 350 degrees, then remove the foil and bake for an additional 10 minutes.
Dinner’s ready!
Here are a few ideas if you want to change this recipe up to fit your taste:
During a super busy night we may just eat these enchiladas with chips guacamole and salsa. But if we are having a sit down dinner kind of night I will make Cilantro Lime Riceย and Refried Beans to go along side. Citrus Herbed Pineapple or a Cilantro Lime Slaw would be great on the side too.
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The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
At Mom’s Dinner, we are firm believers in smart shortcuts in the kitchen, and this Roasted Red Pepper Sauce is one of my all time favorites. This is one of my "back pocket dinner recipes"!! The secret is right in your grocery store: jarred roasted red peppers. They are already softened, peeled, and ready to blend, which means you get all the deep, slow roasted flavor in your sauce without ever turning on the oven.
After making this on repeat for years, I can promise the finished sauce holds up against any "from-scratch" version. Toss it with hot pasta, a splash of starchy pasta water, and freshly grated parmesan, and you have a flavorful, 6 ingredient dinner on the table in under 10 minutes.
[feast_advanced_jump_to]No roasting, sautรฉing or baking required to make this sauce. We LOVE a good kitchen shortcut at Mom’s Dinner. Here is why this recipe works so well:
You only need 6 ingredients to make Homemade Roasted Red Pepper Sauce. The nice thing is you probably already have half of the ingredients in your pantry!
Jarred Roasted Red Peppers – make sure you get the roasted red peppers packed in water, not oil. You can use anywhere from a 12 oz jar to a 16 oz jar.
Olive Oil- you can use olive oil or extra virgin olive oil in this recipe.
Balsamic Vinegar- a little balsamic vinegar adds just the right amount of tang to balance the sweetness of the roasted red peppers.
Garlic- fresh, plump garlic cloves make this sauce SO good!
Basil- about 10 fresh basil leaves give this red pepper sauce another dimension of flavor. Not enough to make it taste like Pesto, but just a hint of basil to compliment the red pepper flavor.
Kosher Salt – enhances flavors.
This Roasted Red Pepper Sauce is SO easy to throw together, you’ll see there is only one step below! It’s great with pasta or with grilled chicken/fish/veggies!
Put all the ingredients into a food processor and blend until your desired consistency.
Use right away with hot pasta or grilled meat. Can also be stored for later use.
Our very favorite way to use this red pepper sauce is tossing it with cooked pasta. However the uses can seem endless…
To Store: Pour leftover Roasted Red Pepper Sauce into an airtight container or a mason jar and store it in the fridge for up to 1 week. The sauce will thicken a little as it chills, so when you are ready to use it again just stir in a splash of water, broth, or starchy pasta water to bring it back to a pourable consistency.
To Freeze: This sauce freezes beautifully, just like marinara! Pour it into a freezer safe container or a zip top bag (lay the bag flat to freeze for easy stacking in the freezer) and freeze for up to 3 months. I like to portion it into ยฝ cup or 1 cup servings so I can pull out exactly what I need for a quick weeknight pasta. Thaw overnight in the fridge, then warm gently on the stove or in the microwave before serving.
Not quite, though we might consider them cousins. Traditional Spanish Romesco is made with roasted red peppers too, but it also includes toasted almonds or hazelnuts, breadcrumbs for body, smoked paprika, and usually sherry vinegar.
Thin it out with a splash of liquid until it is the consistency you want. The best choice depends on how you are using it.
For pasta, stir in ยผ to ยฝ cup of starchy pasta cooking water.
For spooning over chicken, fish, or veggies, add a tablespoon or two of warm chicken broth or water. Cream can also work here!
For the creamy or vodka sauce variations, splash in a little extra cream.
Add liquid a little at a time and stir as you go. You can always add more, but you cannot take it back! NO Take-sies Back-sies.
Spoon the Roasted Red Pepper Sauce over hot pasta and serve with:
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The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
One of the earliest recipes I shared here at Mom's Dinner was this Homemade Chicken Noodle Soup, because it's been a family favorite for as long as I can remember. The thick Reames egg noodles, the super flavorful and hearty broth, and of course tender chicken make it a soup you can have on repeat. It's one of those recipes that have Mom's Dinner cooks coming back again and again. I have even had some say they get excited for cold weather JUST so they can make this chicken noodle soup.
I have been making this "chicken and noodle" soup for the past few years! Hands down it is the best chicken noodle soup recipe out there. My toddler grandbabies call it "Grammy's noodles" and they devour it when I make it. I follow the recipe to the letter and usually double it so I can freeze some! Thanks for this recipe -Rachel
RELATED: Creamy Chicken Noodle Soup
[feast_advanced_jump_to]There are seven ingredients and methods that make this the best chicken noodles soup you will ever make! I will talk more in depth about some of these below. But I wanted to put them all in one place for you to see why this recipe is unique.
There is nothing worse than digging into a bowl of chicken soup and the broth looks like water and the only chicken flavor comes from the actual pieces of chicken.
The stock in this Chicken Noodle Soup recipe is not homemade chicken broth, but it is bursting with chicken flavor! We start with a good store bought chicken stock and then add something called chicken base.
The “secret” to getting a bold flavored chicken noodle soup without making your own stock is a tablespoon of chicken base. It adds that intense chicken flavor you want in the the broth of your chicken noodle soup. We love the Better Than Bouillon Brand.
If you are not familiar with chicken base it is similar to a chicken bouillon but it comes in a tub and is paste-like. You can find it in the soup aisle of your grocery store.
Most of the soup recipes on Mom’s Dinner call for chicken base or beef base. It is worth having in your fridge or pantry!
Another secret to this being the best chicken noodle soup recipe are the Reames frozen egg noodles. They are SO much better than the traditional dry kluski noodle or dry egg noodles.
The Reames noodles are thick and have a big hearty bite and actual FLAVOR. When they cook in the flavorful chicken stock/chicken base they absorb some of that flavor and are knock-out delicious!
If you can’t find the Reames brand, any similar frozen egg noodle will work.
And once you LOVE the frozen egg noodles you need to make this Creamy Chicken and Noodle Recipe.
This spice is another secret ingredient to a really good chicken noodle soup with depth of flavor.
It doesn’t add a super noticeable flavor that you can pick out in the soup. But it adds a deep warmness and umami to the soup that can’t be beat!
It is also a vibrant yellow color so it punches up the color of your broth!
Turmeric is also a great anti-inflammatory food. It is activated by black pepper, so make sure you crack some pepper in your soup to get all the benefits.
This recipe calls for cooked chicken to be added to the soup. There are a few ways we recommend you make or buy the chicken.
Then you can shred or chop the chicken before adding it to the soup. But we HIGHLY RECCOMEND SHREDDING THE CHICKEN. It adds a really nice texture to the soup.
To easily shred your chicken while it is still warm, pop it in your stand mixer with the paddle attachment and mix on low for about 30 seconds.
You are only a few steps away from the best chicken noodle soup you have ever had!
At our house we just serve this with saltine crackers or a large warm baguette, and that’s it. This is a pretty hearty soup that fills you up on it’s own!
A loaf of this 4 Ingredient Beer Bread would make a great side dish too!
Some type of tea sandwich could also be great. Use smaller buns or slider size buns, add some ham or turkey, provolone cheese, and then a mayo/mustard mixture.
Raw veggies with ranch or blue cheese dip also makes a great side.
This recipe makes quite a bit of soup, so plan on leftovers! Which, just like chili, is even better than the first go-around. YUM
Store any leftovers in the fridge in an airtight container for up to 5 days. It will thicken as it sits in the fridge so you may need to add a little broth or stock to reconstitute when reheating.
You an also freeze a batch of this Chicken Noodle Soup for easy dinner on buys weeknights. It will be good in the freezer for up to 3 months.
Simply thaw in the fridge overnight and then heat on the stove. Or place the frozen soup in a large pot and reheat.
You can also use these amazing souper cubes to freeze individual portions of the soup.
If you love having chicken soup for dinner then check out some of these other comforting soup recipes:
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The new gameshow, 100 Cooks, premieres on Food Network June 7th, 2026 at 9est/8cst. I hope you will tune in!
Southwest Sweet Potato and Turkey Bowls are a healthy and delicious dinner! Sweet Potatoes and Ground Turkey are seasoned with southwest spices and mixed with corn and black beans. Serve it all over rice or quinoa and top with diced tomatoes, cilantro and a chili lime crema.
There is a longer list of ingredients for this recipe, however they are all easy to find ingredients.. and honestly you might have the majority of them in your kitchen already!
Rice or Quinoa– Serve this over white or brown rice, or make a Mexican Rice (or Instant Pot Mexican Rice), or Quinoa.
Start with a large skillet (that has a lid), over medium heat. Add the water and 1 tablespoon olive oil. Add the peeled and diced sweet potatoes.
Cook them for 15 minutes, slightly covered for the first 10 minutes. They will steam and soften the first 10 minutes, and then sautรฉ and brown for the final 5 minutes.
Remove them from the skillet to a plate and set aside.
Add 1 tablespoon olive oil to the now empty pan and saute/brown the turkey for about 5 minutes. If it released a lot of grease/juice, drain before moving on.
Add the onions, peppers and garlic to the pan and sautรฉ for another 5 minutes.
Then add back in the sweet potatoes, all seasonings, the corn and black beans. Give it a good stir to coat with the seasonings. Let the frozen corn warm through, about 2 minute.
In a small bowl make the chili lime crema. Whisk together the sour cream, water, lime juice and all the seasonings.
To assemble your bowls lay down a layer or rice or quinoa in a bowl, top with some of the turkey/sweet potato mixture, drizzle with a generous amount of chili lime crema, then finish with diced tomatoes and chopped cilantro.
Other toppings that are great on these bowls are guacamole, fresh avocado, pico de gallo, salsa, pickled jalapenos, green onions, or queso fresco!
One great thing about this dinner is that it’s easily modified to suit your family’s preferences OR to what you have in your kitchen. Here are a few ideas to try:
