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How To Boil Fresh Corn on the Cob

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I grew up in Iowa and in the summer heat the air smells like sweet corn. There is nothing better than a big bite of fresh sweet corn during the heart of a long hot summer. In my hometown you buy corn on the cob in July and August, usually out of the back of a farmers truck, on the corner of a highway and a country road.

corn on the cob with a butter pat on top

The taste of sweet corn truly captures summer in one bite. It is super simple to cook by boiling in salted water for just a few minutes.

If you love using an Electric Pressure Cooker, you can also pop over to this recipe for Instant Pot Corn on the Cob!

How To Choose Really Good Sweet Corn

If you are buying corn on the side of the road, or locally, chances are it is going to be absolutely amazing. But if that isn’t something people do where you are, here are some ways to check for amazing corn on the cob:

sweet corn on the cob
  1. My favorite way is to slightly peel back the husk and silk from the ear. If the corn kernels are plump and yellow/white ALL the way to the TOP then you have a good ear. If there is just husk with no corn, try again!
  2. Look for large ears of corn that have light green husk around the outside, not dried or shriveled.
  3. Another good sign is if the “silk” is slightly damp and yellowish in color. It can be dried at the very top but shouldn’t be dead and dried all the way into the cob.
  4. Use your nose! If the corn smells like sweet corn, that’s a good sign.
  5. And always (this is gross)… look for bugs or worms at the top of the corn cob when you pull the husk back.

Tip for adding Butter and Salt

If you are making a lot of corn on the cob for a large group, add the butter and salt before serving to save a step. Drain the water from the pot add a few tablespoons of butter and a couple pinches of kosher salt.

Pop the lid on the pot and give the corn a light shake. It will butter and salt the corn and you can serve it right out of the pot with tongs.

How To Cut Kernels from the Cob

Before of after you cook the corn on the cob, if you want to remove it from the cob there are two great ways to do this.

  1. On a rimmed baking sheet lay the corn on it’s side. Slice down, removing the kernels from the cob, then rotate around until all the corn is off the cob. The rimmed baking sheet will contain all the juices and corn.
corn cobs with the corn kernels removed
  1. Place the tip of the cob in the hole of the Bundt pan and cut down around the cob, removing the kernels into the Bundt pan.
Using a bundt pan to remove corn from the cob

Freezing Corn

Every year my Mom gets ALL the fresh sweet corn in Iowa, removes the kernels from the cob and freezes it so we can have “fresh” sweet corn for the holidays. Keep the corn in freezer safe baggies for up to 6 months. Thaw in the fridge overnight then warm in a skillet with plenty of butter and salt.

Things to Serve with Corn on the Cob

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ears of corn on the cob cooked and stacked with butter on top

How To Cook Corn on the Cob

Learn how to cook fresh corn on the cob so it is sweet, tender and delicious.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6 ears of corn
Author: Susie Weinrich

Equipment

Ingredients

  • 6 fresh ears of corn
  • water

Serving

Instructions
 

Prepping & Cleaning Corn on the Cob

  • Starting at the top of the corn cob where the silk is peeking out of the husk, split the silk and husk into two sections and slightly peel open.
  • Then pull the silk/husk from the corn in sections, ripping it at the bottom and removing it from the corn cob.
    Discard the silk and husk.
  • Run the corn on the cob under water to give it a quick clean and remove excess silk.

Boiling Corn

  • Place a large pot of salted water on the stove over medium high heat, bring to a boil.
    Pro Tip: salt the water generously, like you would with pasta.
  • Add the cleaned corn, boil for about 6-8 minutes, stirring occasionally so all the corn is submerged in the water.
  • The corn is done when the kernels are bright yellow, plump and juicy.
  • Remove from the water and place on a plate for serving.

Serving

  • Serve with butter and kosher salt on the side for seasoning.
  • Optionally if you are serving a lot of corn on the cob, drain the pot, add the corn back to the hot pot, add a few tablespoons of butter and dashes of kosher salt. Pop the lid on and lightly shake the pot to butter/salt the corn.
    Serve straight out of the pot with tongs!

Recipe Tips and Notes:

INSTANT POT: If you are an Instant Pot lover, pop over to this recipe for Instant Pot Corn on the Cob!
TIPS FOR CHOOSING GREAT SWEET CORN:
    1. My favorite way is to slightly peel back the husk and silk from the ear. If the corn kernels are plump and yellow/white ALL the way to the TOP then you have a good ear. If there is just husk with no corn, try again!
    1. Look for large ears of corn that have light green husk around the outside, not dried or shriveled.
    1. Another good sign is if the “silk” is slightly damp and yellowish in color. It can be dried at the very top but shouldn’t be dead and dried all the way into the cob.
    1. Use your nose! If the corn smells like sweet corn, that’s a good sign.
    1. And always (this is gross)… look for bugs or worms at the top of the corn cob when you pull the husk back.
Did you make this recipe?Connect with me and let me know by commenting below!
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Southwest Chorizo Burgers

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This Chorizo Burger is packed with Southwest flavors and is made with a combo of chorizo and ground beef. Grill it up over an open flame and then serve it topped with grilled poblano peppers and slathered with Salsa Aioli.

Chorizo Burger topped with salsa aioli and roasted poblano

When you want something a little different than a Classic Grilled Burger you are going to LOVE this Chorizo Burger. It is great with Equites Street Corn Salad, Cilantro Lime Slaw and Watermelon!

Ingredient Details

Ground Chorizo – this is a highly seasoned ground pork, similar to a ground Italian sausage, however Chorizo is seasoned with Mexican/Spanish spices. Make sure you get Mexican GROUND Chorizo and not the pressed Spanish chorizo that resembles salami.

Chorizo can be slightly greasy or fatty so it makes for super juicy burgers when added to ground beef.

Ground Beef – a burger made completely of Chorizo would be way to greasy. Using a ground beef mixed with the Chorizo is perfect. Look for an 85/15 or 80/20 ground beef.

Ingredients for a Chorizo Burger on a table

Slice of Bread – use a white or wheat bread slice, avoid breads that are overly seedy or nutty. If you are using a bread with a thick crust remove that before using in your panade.

What is a Panade

A panade is a mixture of a starch (bread, panko, crackers) and liquid (milk, broth, wine) used to keep a ground meat recipe juicy and tender. We use a panade in just about all our burger, meatball and meatloaf recipes.

Milk – perfect liquid to mix with the bread to make the panade. Any milk or milk substitute will work here.

Spices – A combo of a minced raw garlic clove with kosher salt, pepper, cumin, smoked paprika, and onion powder.

Poblano – this is a large dark green pepper that has great flavor, but not really any heat/spice.

Apple Cider Vinegar – adds a slight pickle flavor to the peppers after they are roasted.

Tips on Forming and Grilling Chorizo Burgers

Ground Chorizo is pork and it can be a greasy meat. When you grill a greasier meat it can tend to shrink on the grill. Since it is a blended pork you will want to grill the burgers to 165°F so they are safe to eat.

  1. We like to divide the chorizo/beef mixture into equal portions, then roll them into loose, large balls.
  2. Then lightly smash/form the patties from the rolled balls.
  3. Form the patties about 1 inch large than the bun you plan to use This allows for shrinkage on the grill.
  4. Using a clean thumb or measuring spoon, press a divot in the center of the burger patty. This also helps prevent some shrinkage on the grill.
  5. Cook the patties over direct heat for about 4 minutes per side. If they are getting too dark, move to indirect heat and place the lid on the grill.
  6. Make sure the Chorizo Burgers are cooked t o 165°F internal temp.

How To Make Chorizo Burgers

panade for chorizo burgers

Make Panade

In a large bowl combine the bread cubes, milk, minced garlic and spices. Mash together into a paste.

Chorizo Burger mixture in a bowl

Chorizo Burger Mixture

Add the chorizo and ground beef and lightly mix.

Raw Chorizo Burger

Form the Patties & Grill

Form the Chorizo patties and grill over direct heat for about 4 minutes per side. Ensure they reach 165°F internal temp.

Optionally add cheese to melt.

Toast the buns on the grill as well!

poblano roasting on a grill

Roast the Poblanos

Place the poblanos over direct heat and roast, turning occasionally, until they are blistered and blackened on all sides.

Then pop in a large bowl, cover with plastic wrap for 5 minutes. Peel and deseed and chop. Toss with vinegar and salt.

Salsa Aioli in a bowl with a spoon

Make the Salsa Aioli

Combine the salsa aioli ingredients and set aside.

Salsa Aioli Recipe
Grilled Chorizo Burger on a bun with sauce, lettuce, tomato, poblano

Assemble the Chorizo Burgers

It’s time to eat!

Serving

Lightly butter or oil the cut side of you buns, toast them on the grill until golden brown. Add salsa aioli to the top and bottom bun, some of the chopped poblano peppers, lettuce, tomato, avocado and then the Grilled Chorizo Burger. Time to dig in!

Side Dish Ideas for Chorizo Burgers

These Grilled Southwest Chorizo Burgers are excellent served with these side dishes:

More Burger Recipes

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Grilled Chorizo Burger on a bun with sauce, lettuce, tomato, poblano

Grilled Southwest Chorizo Burger Recipe

This Grilled Chorizo Burger is packed with Southwest flavors and is made with a combo of chorizo and ground beef. It is a perfect summer burger!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 burgers
Author: Susie Weinrich

Equipment

  • Grill (gas or charcoal)

Ingredients

Southwest Chorizo Burger

Roasted Poblano

Serving Assembly

  • Salsa Aioli
  • 5 slices pepper jack cheese
  • 5 buns
  • tomato, lettuce, onion, avocado

Instructions
 

  • Preheat grill to medium-high heat.

Roasted Poblano

  • Place the poblanos on the grill over direct high heat, turning every few minutes until charred on all side (about 7-8 minutes).
    3 Poblano peppers
    poblano roasting on a grill
  • Transfer the chilies to a bowl and cover tightly with plastic wrap. Let the chilies steam for about 5-10 minutes (while you grill the burgers).
    roasted poblano in a bowl covered with plastic wrap
  • Once cool enough to handle, peel, seed and roughly chop the chilies.
    poblano chilies chopped and in a bowl
  • Place the chopped chilies back in the bowl and toss them with the apple cider vinegar and salt and set aside.
    1 teaspoon apple cider vinegar, ⅛ teaspoon kosher salt

Burger

  • In a large bowl combine the bread cubes, milk, salt, pepper, garlic, paprika, cumin and onion powder. With a fork mash everything together until it forms a smooth paste like consistency.
    1 slice white or wheat bread, 3 tablespoon milk, 2 garlic cloves, ½ tsp. kosher salt, ¼ tsp. pepper, ½ tsp. smoked paprika, ½ tsp. cumin, 1 tsp. onion powder
  • Add the ground beef and chorizo and lightly mix until thoroughly combined.
    1 pound ground beef, ½ pound ground chorizo
    Chorizo Burger mixture in a bowl
  • Divide the mixture into 5 patties. Make the patties about 1 inch larger than the bun you plan to use, also place a divot in the center of each patty. This helps prevent the burgers from shrinking too much on the grill.
    ** the chorizo has a lot of fat so the burger will shrink. Make the burger patties wide and flat.
    Raw Chorizo Burger
  • Place the burgers over direct heat. Cover the grill and cook for 4-5 minutes. Flip the burgers and grill for 4 more minutes.
    During the last minute top the patties with the cheese slices and close the lid and let the cheese melt.
  • Remove the burgers and let rest for 5 minutes.

Serving Assembly

  • While the burgers are resting combine all ingredients for the salsa aioli (if using) in a small bowl and toast the buns on the grill until golden brown.
    Salsa Aioli in a bowl with a spoon
  • To serve, top each bun with a generous amount of salsa aioli and the charred chilies, add your other favorite burger toppings (lettuce, tomato, red onion, avocado slices).
    Grilled Chorizo Burger on a bun with sauce, lettuce, tomato, poblano
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Simple Salsa Aioli

by 1 Comment

Salsa Aioli is a simple mayonnaise based condiment or dipping sauce . It is made with just 4 ingredients + kosher salt and comes together in about 5 minutes! It is particularly delicious slathered on these Grilled Chorizo Burgers!

Salsa Aioli in a bowl with a spoon

Ingredient Details

Mayonnaise – mayo is the base of any “lazy” aioli. Traditional aioli starts by making a mayo from egg yolk and oil. But we are taking the shortcut of using store bought mayo. I like Hellmann’s Mayo as well as the Aldi brand mayo.

Salsa – any salsa or pico de gallo that you like will work here. You are just adding a little tomato salsa flavor to the aioli. You will want to lightly drain some of the juice from the salsa through a fine mesh sieve so it doesn’t water down the aioli.

salsa aioli ingredients

Lime Juice – fresh lime juice adds a citrus tang that goes so well with the creamy mayo.

Garlic – 1 raw garlic clove minced up and stirred in adds a punch of flavor.

Kosher Salt – enhances all the flavors.

Using Salsa Aioli

Use this aioli anywhere you want a creamy sauce that has a salsa kick. It is perfect on this Grilled Chorizo Burger with Grilled Poblano Peppers!! We also love it on tacos, like these Tilapia Tacos and Steak Tacos. It is a great dip for fries too!

a grilled chorizo burger on a bun with lettuce, tomato and salsa aioli

Add it on a grilled chicken sandwich with some avocado and pepper jack cheese!

More Aioli Recipes

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Salsa Aioli in a bowl with a spoon

Simple Salsa Aioli Recipe

A simple mayo based sauce that is flavored with salsa, lime and garlic. Perfect condiment or sauce for grilled burgers, tacos, sandwiches or fries.
Use on this Chorizo Burger!!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 0.75 cups
Author: Susie Weinrich

Ingredients

Instructions
 

  • Lightly drain the salsa through a fine mesh sieve so there isn't too much liquid.
    ¼ cup salsa
  • Add all the ingredients and the drained salsa to a bowl and stir together really well.
    ½ cup mayonnaise, 1 ½ teaspoon lime juice, 1 garlic clove, ⅛ teaspoon kosher salt
  • Taste for additional seasoning.
  • Serve right away or store in the fridge for up to 5 days.
Did you make this recipe?Connect with me and let me know by commenting below!
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Easy Shrimp Tacos with Poblano Lime Slaw

by 3 Comments

You are going to be so in love with this Easy Shrimp Taco Recipe + the Poblano Lime Slaw!! The shrimp are cooked in about 5 minutes and then coated in a homemade sweet and spicy glaze. The Poblano Lime Slaw comes together in minutes as well. This is a quick dinner, under 30 minutes, that tastes like it took hours to put together.

shrimp tacos with slaw on the bottom

Serve these simple shrimp tacos in warmed corn or flour tortillas. Then on the side add some cilantro lime rice, equites corn salad and super sweet pineapple. Of course a margarita on the rocks is perfect to wash it all down.

Shrimp Taco Ingredient Details

Shrimp – opt for a raw peeled and deveined shrimp that is approx. large in size, this will be about a 40 count shrimp. Which means there will be about 40 shrimp to a pound. If you can find tail-off grab that.

Last time I made these I had a hard time finding tail off shrimp. But the tails come off really easy, just pinch them right where they meet the shrimp flesh and they come off. You can even use those tails to make a shrimp stock!

Thawing Frozen Shrimp

  1. If you buy frozen shrimp, keep it in it’s original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
  2. Or for a quick thaw place the shrimp in the original sealed package in a bowl of cool water, changing the water every 10-15 minutes until thawed.

Cornstarch – Coating the shrimp in cornstarch and then pan frying it makes a wonderful crispy, kind of craggy texture on the outside. It holds all the glaze when you add the honey/spice mixture.

Ingredients to make shrimp tacos

Honey – the honey mixes with all the spices below to create a sweet and spicy glaze that makes this Shrimp Taco recipe stand out!

Spices – chili powder, garlic powder, kosher salt, black pepper, cayenne pepper

Lime Juice – a squeeze of lime juice after you glaze the shrimp adds just the right amount of zippy citrus flavor. It balances the sweet heat perfectly.

Slaw Ingredient Details

Slaw Mix – just buy a traditional or angel hair slaw mix at the grocery store. It is generally near the packaged salad in the produce area.

Poblano – this is a large green pepper that has great flavor, but really not any heat. They are traditionally used for making chile rellenos. We also love them in this Creamy Chicken Poblano Soup.

Poblano Lime Slaw ingredients

Cilantro & Red Onion – add great flavor to the slaw that pairs well with the sweet and spicy shrimp.

Slaw Sauce – this is a super simple mixture of mayo, lime juice, garlic and kosher salt.

How To Make Shrimp Tacos w/ Slaw, in Minutes!

It will probably take under 30 minutes to get these Easy Shrimp Tacos on the table! These are the basic steps, for measurements and details jump down to the recipe card.

shrimp coated in cornstarch

Shrimp & Cornstarch

Pat the shrimp dry. Then toss them with the cornstarch so they are completely coated. Set aside.

slaw for shimp tacos

Make Slaw

Make the slaw by mixing all the sauce ingredients (mayo lime juice garlic and kosher salt). then add the slaw, poblano, cilantro and red onion. Toss to coat and set aside.

sweet and spicy glaze for shrimp

Sweet & Spicy Glaze

Mix the sweet and spicy glaze ingredients – honey, chili powder, garlic powder, kosher salt, pepper and cayenne pepper.

sauteed shrimp in a skillet coated in a glaze

Cook Shrimp

Pan fry the cornstarch coated shrimp for about 2 minutes per side. Remove from the heat and pour the sweet and spicy glaze over top. Toss to coat.

shrimp tacos with slaw on the bottom

Serve!

Build your Shrimp Tacos by warming corn or flour tortillas, fill with the poblano lime slaw and top with 4 shrimp. Sprinkle on extra shrimp taco toppings.

Serving

You will want to have yellow corn tortillas or flour tortillas to serve your Shrimp Tacos with Slaw. I like to pan fry the yellow corn tortillas with just a bit of non-stick spray, about 15 seconds per side, then place them on a plate folded over (like a taco). Then they are ready to use!

Shrimp Taco ingredients on a table for assembly

Pile some slaw in the bottom of the taco shell, then add 4 pieces of shrimp. Top with extra cilantro and some Mexican cheese like Cotija or Queso Fresco (feta cheese will work too). Fresh diced avocado, guacamole, and/or corn cut from the cob is also great on top of these tacos.

Side Dish Ideas for Shrimp Tacos

For your Shrimp Taco menu here are the side dishes that we suggest:

More Taco Recipes

a sign that says tacos and palm trees to the side

Taco Dinner Party

If you want to host a party and have ALL the tacos, this is a great resource to check out.

Get the 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

Rate This Recipe→
shrimp tacos with slaw on the bottom

Easy Shrimp Tacos with Poblano Lime Slaw

Sweet and Spicy glazed shrimp are served in a warmed corn or flour taco shell with a creamy Poblano Lime Slaw. This recipe comes together really quickly making it a great weeknight dinner!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

Shrimp & Glaze

Fish Taco Slaw

Serving – Assembly

  • warmed flour or yellow corn tortillas
  • feta, cotija or queso fresco
  • avocado, guacamole and/or corn cut from the cob is great too!

Instructions
 

Shrimp Taco Slaw

  • In a medium bowl whisk together the mayonnaise, lime juice, salt and minced garlic.
    2 tablespoon Mayonnaise, 1 tablespoon fresh squeezed lime juice, 1 garlic clove, ¼ tsp. kosher salt
  • Add the poblano peppers, coleslaw mix, cilantro and red onion.
    3 heaping cups coleslaw mix, 1 large poblano pepper, ¼ cup red onion, 2 Tbsp. fresh cilantro
  • Toss everything together to combine. Set aside for assembly.
    slaw for shimp tacos

Shrimp with Glaze

  • Pat the shrimp as dry as possible and toss with 2 Tbsp. corn starch. Set aside.
    1 ½ pounds peeled & deveined shrimp – tails off, 2 tablespoon cornstarch
    shrimp coated in cornstarch
  • To make the glaze combine the chili powder, garlic powder, salt, pepper cayenne and honey in a small bowl. Set aside.
    – add more cayenne pepper if you like things spicy!
    1 ½ tablespoon honey, ¾ teaspoon chili powder, ½ tsp. garlic powder, ½ tsp. kosher salt, ¼ tsp. black pepper, pinch of cayenne pepper
    sweet and spicy glaze for shrimp
  • Place a large non-stick skillet over medium high heat and add the olive oil. Once hot add the cornstarch coated shrimp. Sauté about 2-3 minutes per side.
    2 tablespoon olive oil
  • Remove the pan from the heat and drizzle the glaze over the shrimp. Toss to coat. Then squeeze a little fresh lime juice over top.
    fresh lime juice
    sauteed shrimp in a skillet coated in a glaze

Assembly – Serving

  • Warm flour or corn tortilla then fill with a little slaw and top with warm glazed shrimp, garnish with extra cilantro and cotija, feta or queso fresco.
    Also great with fresh diced avocado, guacamole and/or corn cut from the cob!
  • Excellent served with lime rice, street corn salad and sweet fresh pineapple.
    shrimp tacos with slaw on the bottom

Recipe Tips and Notes:

SHRIMP – Buy a large size raw shrimp that is peeled and deveined. It might be marked by count, this will be about 40ish shrimp per pound. If  you can’t find tail off shrimp, the tails come off really easily. Just pinch where the tail meets the shrimp and they pop right off. You can even boil the tails to make a shrimp stock.
FROZEN SHRIMP
    1. If you buy frozen shrimp, keep it in it’s original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
    1. Or for a quick thaw place the shrimp in the original sealed package in a bowl of cool water, changing the water every 10-15 minutes until thawed.
PREPPING CORN TORTILLAS FOR TACOS – I like to pan fry yellow corn tortillas with just a bit of non-stick spray over medium heat, about 15-20 seconds per side, then place them on a plate folded over (like a taco). Then they are ready to use!
Did you make this recipe?Connect with me and let me know by commenting below!
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7 Complete 4th of July Menus with Recipes

by Leave a Comment

4th of July is just around the corner and my guess is that at least 75% of American households have some kind of party or attend some type of celebration. If you are the menu planner for your 4th of July party, use this resource to help you plan everything from the main dish to all the sides. Recipes are included to help you make everything perfect!

4th of July Menu text over a picture of an American Flag

Let me know which menu you choose in the comments. Happy 4th of July!

Menu 1 – Classic Burgers

This is as classic as it gets for a 4th of July menu, Grilled Burgers! Add some ice cold watermelon and BBQ kettle chips to this menu. Don’t forget all the burger toppings; ketchup, mustard, mayo, lettuce, tomato, onion, and pickles.

Menu 2 – BBQ Pork Tenderloin

If you are feeding a crowd and want to have steak but your budget is saying pork, this is Grilled BBQ Pork Tenderloin an EXCELLENT option. The pork is impossibly tender, juicy and flavorful! Marinate it on July 3rd, so it is ready for the 4th.

To this menu add some ice cold watermelon and deviled eggs.

Menu 3 – Grilled Steak Tacos

If you say we are having Mexican/Tacos for dinner, everyone is pumped. Make sure you marinate the steak on July 3rd, so it is ready for the grill on the 4th. Serve this menu up with some Cilantro Lime Slaw, super sweet pineapple, tortilla chips, salsa, and guacamole.

If you need cocktails for the adults, we have plenty of tequila drinks to choose from, and of course a classic margarita or tequila soda are always winners.

Menu 4 – Grilled Pork Burgers

This menu is near and dear to my heart. My hometown in Iowa has a HUGE festival for the 4th of July and one of the main things you want to eat in the park are the grilled pork burgers. I recreated the recipe so we could have them at home here in KC.

Serve this menu with some kettle chips, store bought BBQ baked beans, and ice cold watermelon.

Menu 5 – Grilled Bulgogi Burgers

You will be entering flavor country with this menu! These Bulgogi Burgers are a blast of flavor. Make the Quick Pickled Cucumbers and Chili Lime Aioli on July 3rd and pop them in the fridge for your dinner on the 4th.

Serve this menu with super sweet pineapple and baked sweet potatoes fries. Season up the fries with a couple dashes of cumin, cinnamon, smoked paprika, kosher salt, and red pepper flakes.

Menu 6 – Shredded BBQ Beef

This is a great menu to plan if you have a rain out on the 4th of July and can’t fire up the grill. The BBQ Beef is baked in the oven or crock pot, there is also an Instant Pot BBQ Beef version on Mom’s Dinner.

Serve this menu up with store bought creamy coleslaw, pickle slices, extra BBQ sauce, and ice cold watermelon.

Menu 7 – Grilled Steaks

Get some beautiful Ribeye steaks at the grocery store, your local butcher or Costco has some amazing steaks! Season and grill them up just how you like it. Serve it up with cornbread and honey butter, plus these side dishes:

Menu 8 – Chili Dog Bar

My personal food secret is that I LOVE hot dogs… and a chili dog is just over the top for me! Get a large pot of water on to simmer and add your hot dogs for about 20 minutes (that is our favorite way to cook hot dogs). Or you can grill them up on your grill or over a fire pit.

Add some potato chips, ice cold watermelon, hot dog buns, and don’t forget all the chili dog toppings; chopped white onions, cheese, jalapenos, diced tomatoes, sauerkraut, bacon crumbles, relish or dill relish, ketchup and yellow mustard.

4th of July Desserts

A couple desserts perfect for the 4th of July. Add some red white and blue garnishes to keep things festive; blueberries or blackberries, raspberries, and whipped cream.

More Helpful Menu Planning Resources

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Grilled Bulgogi Burgers

by 1 Comment

This Bulgogi Burger is a spin on the flavors of Korean Beef Bulgogi. It packs a PUNCH of flavor!! Ground beef is mixed with a bread panade that is flavored with Asian Chili Paste, Soy Sauce and Sesame Oil. It is grilled and then topped with an amazing Chili Lime Aioli and Quick Pickled Cucumbers and Onions.

hands holding a bulgogi burger topped with pickled cucumber and chili lime aioli

It makes an amazing dinner when you want some thing other than a traditional burger from the grill!

What is Bulgogi

Bulgogi is a Korean dish made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is marinated in a super flavorful mixture of soy sauce, sugar or honey, sesame oil, garlic, and onion. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Wikipedia

Ingredient Details

Ground Beef: I definitely recommend using an 80/20 or 85/15 lean ground beef or ground chuck for your hamburgers. The 15-20% fat content is just the right amount to keep your grilled burgers super flavorful and juicy.

Bread – a white or wheat bread is perfect for your burger. Avoid any breads that are overly seedy, grainy or nutty. If your bread has a thick crust remove that before adding to your burger mixture.

Ingredients for a Bulgogi Burger

Soy Sauce, Sambal Oelek and Sesame Oil – flavor country! All these things can be found in the Asian aisle at the grocery store. These are the liquids that will be added to the bread to make a panade. They all add a nice Asian flavor to the burger.

Panade

A panade is a mix of a starch, usually bread, bread crumbs or crackers, and a liquid, usually stock, water or milk, to keep a ground meat recipe moist. We use this technique in all our burgers, meatballs and meatloaf recipes.

Brown Sugar – the sugar balances all the savory and salty flavors in the burger. It also helps caramelize the outside of the burger on the grill.

Ginger & Garlic – more flavor! We love to use the frozen ginger cubes from Dorot Gardens. You can find them in the freezer section of your grocery store, most likely near the veggies. (available at Trader Joe’s too)

Dorot Gardens frozen crushed ginger

Condiments

When it comes time to make and serve the Bulgogi Burgers, you will also want to check out the two recipes below for serving. The Chili Lime Aioli is the perfect sauce for this burger, and don’t skip the Pickled Cucumbers and Onions – they add an amazing vinegary crunch and flavor!

How To Make A Bulgogi Burger

cucumbers and onions mixed together with a pickling liquid

Make the Cucumber Pickle.

If you are using the Cucumber Pickle and Chili Lime Aioli, make those first.

They can both be made 24 hours in advance if you are planning ahead.

panade for bulgogi burgers

Mix the panade + ground beef.

Place the bread pieces in a large bowl and add the soy sauce, Sambal, sesame oil, ginger, and garlic. Let soak for about 5 minutes, then mash.

Add the ground beef and mix gently.

Burger patties formed with a divot in the center of each

Make patties and grill.

Form the burger mixture into 5 large patties. Press a divot in the center of each patty. This helps prevent the burgers from shrinking too much on the grill.

Make the burgers about 1 inch larger than the bun you plan to serve them on.

Pickled Cucumbers and Onions on top of a burger

Serve.

Toast the buns on the grill. Then build the burgers with the Chili Lime Aioli, Pickled Cucumbers and Onions and lettuce, Tomato… all your favorite burger toppings.

Burger Temps

Everyone likes their burgers at different temperatures! The very best way to check the internal temperature of your burgers is by using an instant read thermometer. “Instant Read” is important on the grill because you don’t want to hold your hand above the HOT grill for an extended amount of time.

By USDA standards any ground beef dish under 160 degrees Fahrenheit is considered unsafe. But for your guidelines, here are the temps from rare to well done:

  • Well Done: 160°F to 165°F – This will be cooked through to the center. It is the recommended temperature if you use store bought ground beef.
  • Medium Well: 150°F to 155°F – This burger will have a small amount of pink in the center.
  • Medium: 140°F to 145°F – Slight pink throughout the inside of the burger. 
  • Medium Rare: 130°F to 135°F – If proper precautions are taken, and you are making your own ground meat, you can cook and eat at this temperature. 
  • Rare: 120°F to 125°F – It is recommended that you never cook and eat a burger at this temperature for safety reasons.

Side Dishes for Bulgogi Burgers

Nothing more classic than burgers and fries. I love to bake up some sweet potato fries (just frozen ones from the grocery store). Then season them up with cinnamon, clove, cumin, smoked paprika, garlic and salt. They are also amazing dipped in the chili lime aioli.

Corn on the cob and watermelon are also great side dishes for these Bulgogi Burgers!

More Burger Recipes!

When you need killer burger recipes, always remember to come back to Mom’s Dinner!

All Grilled Burger Recipes
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hands holding a bulgogi burger topped with pickled cucumber and chili lime aioli

Grilled Bulgogi Burger Recipe

This Bulgogi Burger is a take on the flavors of Korean Beef Bulgogi. Ground beef is mixed with a bread panade that is flavored with Asian Chili Paste, Soy Sauce and Sesame Oil.
Serve on buns topped with Quick Pickled Cucumbers and Chili Lime Aioli.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 5 burgers
Author: Susie Weinrich

Equipment

  • Grill (gas or charcoal)

Ingredients

Bulgogi Burger

  • 1 ½ pounds ground beef - 85/15 or 80/20
  • 1 slice white or whole wheat sandwich bread - cut into very small cubes
  • 2 Tbsp. soy sauce
  • 1 Tbsp. Sambal Oelek - Asian Chili Sauce
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. brown sugar
  • 1 tsp. fresh ginger - very finely minced
  • 2 cloves garlic - minced

Serving Assembly

Instructions
 

Chili Aioli and Pickled Cucumbers

  • You can make the aioli and pickled cucumbers a day in advance or 1 hour before you eat the burgers.

Bulgogi Burger

  • Preheat the grill to high heat.
  • In a large bowl combine the bread cubes, soy sauce, Sambal Oelek, sesame oil, brown sugar, minced ginger and minced garlic.
    1 slice white or whole wheat sandwich bread, 2 Tbsp. soy sauce, 1 Tbsp. Sambal Oelek, 1 Tbsp. toasted sesame oil, 1 Tbsp. brown sugar, 1 tsp. fresh ginger, 2 cloves garlic
  • Let sit for approx. 5 minutes and then use a fork to mash the mixture into a smooth paste.
  • Add the ground beef and mix until well combined.
    1 ½ pounds ground beef
  • Divide the mixture into 5 equal patties.
    Make the patties about 1 inch larger than your serving bun, after shrinking they will be the perfect size.
    Also make a divot in the center of each patty. This helps prevent the burgers from shrinking too much on the grill.
  • Place the patties on the grill over high direct heat and cook approximately 4-5 minutes on each side until desired doneness is reached.
  • Toast the buns on the grill until golden brown.

Serving Assembly

  • Spread a generous amount of chili lime mayo over the top and bottom bun, add lettuce and tomato if using, then the burger topped with pickled cucumbers.
  • Excellent served with sweet potato fries seasoned with cumin, cinnamon, smoked paprika, garlic red pepper flakes and salt. Add some corn on the cob and watermelon on the side.
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Chili Lime Aioli

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This Chili Lime Aioli is a simple mayonnaise based sauce that is a perfect condiment for burgers, sandwiches, or tacos. You mix mayo, Asian chili sauce, lime and green onions… easy peasy. We especially love it on top of this Bulgogi Burger, add some pickled cucumbers and onion and it is one knock out dinner!

A small bowl of chili lime aioli

This aioli is very similar to this Sambal Aioli, but instead of adding honey for sweetness we add some lime juice for tang.

Ingredient Details

Sambal Oelek – You can find Sambal in the Asian foods aisle at the grocery store. It is basically an Asian Chili Sauce. It is somewhat similar to Sriracha, but I think it has a cleaner chili flavor and less garlic.

Mayonnaise- mayo is the base of any “lazy” aioli. Traditional aioli starts by making a mayo from egg yolk and oil. But we are taking the shortcut of using store bought mayo.

Green Onion- adds a slight onion flavor that pairs nicely with the Sambal chili flavor. Use the white and light green parts for the most onion flavor.

Lime – adds a nice citrus tang to the aioli.

Using Chili Lime Aioli

Since this aioli has Sambal in the ingredients it definitely pairs well with Asian style foods that can use a dipping sauce. Like this Asian Marinated Salmon or Asian Brussels Sprouts. As I wrote in the beginning, it also is amazing on top of this Bulgogi Style Burger!

More Mayo Based Sauces

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A small bowl of chili lime aioli

Chili Lime Aioli Recipe

This Chili Lime Aioli is a simple mayonnaise based sauce that is a perfect condiment for burgers, sandwiches, or tacos. You simply mix mayo, Asian chili sauce, lime and green onions
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 cup
Author: Susie Weinrich

Ingredients

Instructions
 

  • Combine all ingredients together in a small bowl.
  • Use right away or store in the fridge for up to 5 days.

Uses

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Quick Pickled Cucumber & Onion Slices

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When I say these are QUICK Pickled Cucumbers and Onions, I am not kidding. Simply whisk together the vinegar/sugar mixture, slice the cucumbers and onions and stir them up. Refrigerate for 1 hour, up to 24 hours. They are perfectly tangy and crunchy. Pile them high on them to this Bulgogi Burger (photo below) or really any Burger, also great as a condiment to Asian food and BBQ.

Pickled Cucumbers and Onions on top of a burger

Ingredients

English Cucumber – these are the long cucumbers in the grocery store that usually come wrapped in plastic wrap. They may also be called hot house cucumbers, seedless cucumbers, or burpless cucumbers. They are crisper and denser than a garden cucumber. They also have thinner skin and less (to no) seeds.

Red Onion – a red onion gives the cucumbers a little bite and depth of flavor.

Rice Wine Vinegar – you can find rice wine vinegar with the Asian foods in the grocery store. It is a mild vinegar with a lovely flavor. Buy the natural or unseasoned vinegar- ((but if you bought or have the seasoned, that will work too)).

Ingredients for quick pickled cucumbers and onions

Sugar – a little sugar balances the flavors of the vinegar perfectly.

Canola or Vegetable Oil – just a little oil helps to emulsify the pickle liquid. You only need a little so canola or vegetable oil is the right choice here.

Red Pepper Flakes & Kosher Salt – just a light seasoning is all the pickled cucumbers and onion need.

How To Make Quick Pickled Cucumber & Onion Slices

OXO Mandoline Slicer

Slice Cucumbers & Onions

Slice the cucumbers and onions very thin. I like to use a mandoline on the thinnest setting for the job. But a sharp knife will work great too.

This OXO Mandoline Slicer is under $30 and is great for home kitchen use!

Pickling liquid in a cup

Make Pickle Liquid

Mix all the pickle liquid ingredients together; vinegar, sugar, oil, salt, pepper flakes. Whisk well so the sugar melts into the vinegar.

cucumbers and onions mixed together with a pickling liquid

Mix

Add the pickle liquid to the cucumbers and onions and stir to combine.

clock with writing over top; 1 hour up to 24 hours in the fridge

Refrigerate

Cover the bowl and refrigerate for 1 hour up to 24 hours.

Pickled Cucumbers and Onions on top of a burger

Use!

Goes great on this Bulgogi Burger! Also perfect as a side dish to Asian Cuisine, BBQ or anywhere you want a vinegary crunch.

More Condiments

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cucumbers and onions mixed together with a pickling liquid

Quick Pickled Cucumber & Onion Recipe

These are perfectly tangy & crunchy pickled Cucumber and Onion slices. Great side dish or condiment! Mix a vinegar/sugar pickle, add the sliced cucumbers & onions. Refrigerate for 1 hour up to 24 hours.
Especially amazing on top of this Bulgogi Burger!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 0 minutes
Refrigerate: 1 hour
Servings: 6 servings
Author: Susie Weinrich

Ingredients

  • 1 large English seedless cucumber - very thinly sliced
  • ¼ of a small red onion - very thinly sliced
  • ½ cup rice wine vinegar - natural/not seasoned
  • 3 Tbsp. sugar
  • 2 Tbsp. vegetable or canola oil
  • ½ tsp. kosher salt
  • ½ tsp. crushed red pepper flakes

Instructions
 

  • In the bottom of a medium bowl whisk together the rice wine vinegar, sugar, salt, crushed red pepper flakes and oil until the sugar starts to dissolve.
    ½ cup rice wine vinegar, 3 Tbsp. sugar, 2 Tbsp. vegetable or canola oil, ½ tsp. kosher salt, ½ tsp. crushed red pepper flakes
    Pickling liquid in a cup
  • Add the sliced cucumber and onion to the mixture and toss to coat thoroughly.
    1 large English seedless cucumber, ¼ of a small red onion
    cucumbers and onions mixed together with a pickling liquid
  • Cover and refrigerate for at least 1 hour and up to 24 before serving.

Uses

Recipe Tips and Notes:

MANDONLIE SLICER: This is the OXO Mandoline Slicer that I have in my kitchen. It is under $30 and is great for home use!
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Zucchini with Garlic Herb Butter

by 2 Comments

Cutting zucchini with a cross hatch pattern and cooking it a little softer than you are used to makes them so buttery and juicy, you have to try! Then after they cooked golden soft either on the grill, in the oven or using a grill pan, you spoon a garlic herb butter that seeps into the cross hatch for amazing flavor!! This is the zucchini side dish you need and deserve!

zucchini grilled with grill marks and topped with a garlic herb butter

I learned this cross hatch pattern from Chef Thomas Keller… also the idea of cooking zucchini a lot softer than I had previously done. It creates such a buttery texture. I made soft zucchini for some friends on vacation in Florida and they still talk about it to this day.

This is especially a great recipe if you have a garden producing more zucchini than you can go through!

Also, if you have dill and parsley leftover after making this zucchini side dish, pop over and make this Lemon Rice for dinner another night. It has similar flavors and makes a great side dish.

Ingredients

Zucchini Squash – green zucchini squash is what you want to use. They can also be called a courgette. This is a great recipe to use if you have a garden supplying you with lots of zucchini.

Olive Oil – This is just used as a cooking oil for the zucchini so you can sub canola or vegetable oil here.

Kosher Salt – season the cut zucchini with kosher salt before cooking. You may also want to add more kosher salt before serving.

ingredients for zucchini with herbs and garlic and butter

Salted Butter – Use softened butter for the sauce.

Garlic, Dill and Parsley – Raw garlic with dill and parsley add a ton of flavor to the sauce for the zucchini.

Three Ways to Cook Zucchini

You can cook the zucchini one of three ways – grill, oven, or pan. You will actually cook the zucchini until it is slightly soft. This makes the zucchini so buttery and delicious to eat.

Cutting a cross hatch pattern in the cut side of the zucchini has two benefits:

  1. It helps the zucchini cook all the way through to the middle and gives you a soft buttery texture.
  2. When you spoon the garlic herb butter over the zucchini it melts into the cross hatch and flavors it all the way through.
zucchini grilled on pan and garlic herb butter to the side

GRILL – Preheat the grill and then grill the zucchini, cut side down about 4 minutes, then flip and grill for another 4-5 minutes.

OVEN – Preheat the oven to 400°F and place the zucchini cut side down on a rimmed baking sheet. Bake for 15-20 minutes until softened and golden on the bottom.

GRILL PAN – Preheat the grill pan and then sauté the zucchini, cut side down about 4 minutes, then flip and grill for another 5 minutes.

How To Make Zucchini & Garlic Herb Butter

  1. Cut the zucchini lengthwise. Then with a pairing knife cut ¼ inch deep cross hatch in the cut side of the zucchini.
  2. Coat the zucchini with olive oil and kosher salt.
zucchini cut in a cross hatch pattern and coated in olive oil
  1. Cook the zucchini either in the oven, on the grill, or in a grill pan.
  2. Make the Garlic Herb Butter by melting 1 tablespoon butter in a pan and then saute the minced garlic. Remove from the heat and add 1 tablespoon water.
  3. In a bowl mash 3 tablespoon butter with chopped dill and parsley. Then whisk in the garlic/butter/water mixture.
butter, garlic and herbs in a bowl
  1. Spoon the garlic herb butter mixture over the cut side of the zucchini.
  2. Taste for seasoning -salt and pepper. Then serve!
spooning garlic herb butter over grilled zucchini

Serving

The zucchini can be served as a half zucchini per person. Or you can cut the cooked zucchini into 1 inch pieces and then toss in the herbed butter.

This Zucchini is amazing served with just about anything! Especially goes great with BBQ Grilled Pork Tenderloin and Grilled Chicken. But it is also amazing with Steak Bites or Braised Tri Tip.

More Veggie Side Dishes

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grilled zucchini topped with herb and garlic butter

Zucchini with Garlic Herb Butter

Zucchini is cut in half and scored with a cross hatch pattern. Then cooked soft and buttery on a grill, in the oven or in a grill pan. A Garlic Herb Butter is spooned over top for amazing flavor.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 86kcal
Author: Susie Weinrich

Ingredients

Garlic Herb Butter

  • 2 Garlic cloves - minced
  • 4 tablespoon Butter - softened, divided
  • 1 tablespoon water
  • 2 tablespoon dill - minced
  • 2 tablespoon parsley - minced

Instructions
 

Zucchini

  • Cut the zucchini in half lengthwise, creating 6 long pieces of zucchini.
    3 fresh zucchini
  • On the cut side of the zucchini, with a pairing knife, cut ¼ inch deep slits angled one way, then the other way.
    This creates a cross hatch on the zucchini that helps them cook, and holds the yummy garlic herb butter!!
    olive oil, kosher salt
    Showing the cross hatch on a zucchini
  • Coat the zucchini on all sides with olive oil and then sprinkle with kosher salt.
  • Cook using your preferred method:
    a. GRILL – grill the zucchini cut side down for 4 minutes, flip and cook another 4-5 minutes.
    b. OVEN – preheat the oven to 400℉ and place the zucchini on a rimmed baking sheet, cut side down. Bake for about 15-20 minutes.
    c. GRILL PAN – preheat a grill pan over medium-high heat. Cook cut side down for about 4 minutes, flip and then cook for another 5 minutes.
  • Remove from the heat and make the Garlic Herb Butter.

Garlic Herb Butter

  • Mix 3 tablespoon butter with chopped dill and parsley.
    2 tablespoon dill, 2 tablespoon parsley
    butter, dill and parsley in a bowl
  • In a skillet melt remaining 1 tablespoon of butter and add garlic, sauté for about 1-2 minutes.
    Remove from the heat and stir in 1 tablespoon water.
    2 Garlic cloves, 1 tablespoon water
  • Pour the garlic mixture into the butter/herb mixture and stir really well to emulsify the butter. It should be creamy-ish.
    butter, garlic and herbs in a bowl

Assembly

  • Spoon the Garlic Herb Butter over the cut side of the zucchini.
    spooning garlic herb butter over grilled zucchini
  • Taste for additional seasoning- kosher salt and black pepper.
  • Can be served as one zucchini half per person, or can be cut into 1 inch pieces and tossed with the butter.

Recipe Tips and Notes:

DILL AND PARSLEY – if you have leftover fresh dill and parsley, plan to make this Lemon Rice Pilaf another night this week. It makes a great side dish and uses similar flavors.
a bowl of lemon rice pilaf with dill and lemon on top
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Serving: 1serving | Calories: 86kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 552IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 0.5mg

Simple Lemon Rice Pilaf with Herbs

by 3 Comments

Lemon Rice Pilaf is not your average boring rice side dish! It is PACKED full of flavor from garlic, lemon, chicken broth, dill and parsley. It is a perfect side dish for any protein and goes especially well with grilled chicken. The last time I served this I got texts afterward that just said “That lemon rice!!!! I need the recipe.”.

Don’t worry I share all the tips and tricks to make sure your rice comes out fluffy and cooked perfectly!

a bowl with lemon rice topped with dill and fresh lemon slices

After you make this Lemon Rice recipe, if you have dill and parsley leftover you can pop over and make this Zucchini with Garlic Herbed Butter for dinner another night! It has similar flavors.

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Four Secrets To Perfect Basmati Rice

If you haven’t had luck making Basmati rice in the past there are four secrets to getting it just right:

  • Rinse the rice really, really well. The water should run clear before you are done rinsing it. I do this in a fine mesh colander. You are rinsing away the extra starch on the rice. This allows for fluffy rice that isn’t gummy or sticky.
  • Use less water or broth for boiling the rice. The old 2:1 liquid to rice ratio does not work here. You want to use just a little less than 2:1. So if you are using 1.5 cups of rice you will want to use 2.5 cups of liquid, not 3.
  • Bring the liquid to a boil first, then add the rice.
  • Simmer the rice for exactly 18 minutes, then remove from the heat and keep covered for another 5 minutes.

Follow these tips and you will have perfectly cooked, fluffy basmati rice in no time!

Ingredient Details

Basmati Rice– This is a longer grain rice that has a little more flavor than just a classic white rice. I like to buy the Texmati Rice at the grocery store- see photo below.

Shallot and Garlic– Aromatics that start a flavor base for the rice. If you don’t have a shallot you can sub in about ⅓ cup of diced onion.

Chicken Broth– This is the cooking liquid for the rice, it also adds a layer of flavor. If you don’t want to use chicken broth you can opt for water or vegetable broth instead.

ingredients for lemon rice pilaf on a countertop
Ingredients Shown Clockwise: chicken broth, Texmati Rice, Dill, Parsley, Extra Virgin Olive Oil, Shallot, Lemon, Kosher Salt, and Garlic.

Lemon– The star of the show! You will use the lemon zest and juice. To make things easy I recommend zesting the lemon first and then cutting it open to juice.

Dill and Parsley– This fresh herb combo lends a really nice flavor to the rice. Don’t worry the rice won’t taste like dill pickles, it is more of a herbaceous flavor. If you have extra dill leftover, pop over and make this Chicken Salad!

Optional Herbs- Basil, Chives, Mint – Depending what you are pairing the lemon rice with you may want to add all or some of these extra herbs. The last time we had Lemon Rice Pilaf we also had Greek Marinated Chicken, so I added all the herbs listed and it was amazing!

How To Make Lemon Rice Pilaf

  1. Start by rinsing the Basmati rice really well. You want to remove some of the starch on the outside of the rice. Set aside.
  2. In a pot that has a tight fitting lid add the oil and sauté the shallots until soft, then add the garlic and kosher salt and sauté 1 more min.
shallots and garlic in oil
  1. Now pour in the liquid and bring to a boil. Once boiling add the rice and stir around the pot.
  2. Turn the heat to low and pop the lid on. Simmer for 18 minutes. Then remove from the heat and keep covered for another 5 minutes.
  3. Remove the lid and add in the herbs, lemon zest and lemon juice.
herbs on top of cooked basmati rice
  1. Using a fork fluff the rice and mix in the herbs/lemon.
  2. Taste for additional seasoning. You can serve hot or let cool and pop it in the fridge for later.

Serving

This rice can be served hot, room temp or even cold! Which makes it easy to prep ahead for dinner or a dinner party.

Every summer I say there is one menu that captures my heart… this year the menu was BBQ Chicken Skewers, THIS lemon rice pilaf, corn on the cob, and summer watermelon. Absolutely delicious!

More Rice Recipes

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a bowl of lemon rice pilaf with dill and lemon on top

Lemon Rice Pilaf Recipe

Amazing recipe for Lemon Rice Pilaf that is filled w/ shallots, garlic, lemon, dill and parsley. Delicious every time with the tips included to cook perfect rice. Great side dish for anything grilled!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 people
Calories: 225kcal
Author: Susie Weinrich

Equipment

  • Pot with a lid

Ingredients

  • 1 ½ cups Basmati style rice - rinsed really well
  • 2 tablespoon extra virgin olive oil
  • 1 shallot - finely diced, see notes to sub onion
  • 3 plump garlic cloves - chopped
  • ¾ teaspoon kosher salt
  • 2 ½ cups chicken broth
  • ¼ cup fresh dill - chopped
  • ¼ cup fresh parsley - chopped
  • zest of 1 lemon
  • ¼ cup lemon juice - about 1 med-large lemon
  • additional herbs you can add; fresh basil, chives, and or 3-4 mint leaves

Instructions
 

  • Place the rice in a fine mesh colander, run water through the rice, while stirring with clean hands, until the water runs clear. Set aside.
    This removes the extra starch from the rice and will help ensure fluffy rice. Don't skip this step.
    1 ½ cups Basmati style rice
  • Place a pot over medium-low heat add the oil and shallot, sauté until totally softened, about 5 minutes. Careful the shallot doesn't brown.
    Add garlic and kosher salt, sauté 1 minute longer.
    2 tablespoon extra virgin olive oil, 1 shallot, 3 plump garlic cloves, ¾ teaspoon kosher salt
    shallots and garlic in oil
  • Add the chicken broth and bring to a boil over medium high heat.
    2 ½ cups chicken broth
  • Once it boils pour in the rinsed rice. Give it a stir. Turn the heat down to low, pop the lid on and cook for 18 minutes.
    Then remove the pot from the heat and keep covered for an additional 5 minutes.
    basmati rice cooked in a pot
  • Remove the lid and sprinkle in the dill, parsley, lemon zest and lemon juice. Fluff and stir with a fork to completely combine.
    ¼ cup fresh dill, ¼ cup fresh parsley, zest of 1 lemon, ¼ cup lemon juice
    herbs on top of cooked basmati rice
  • Taste for additional seasoning.
  • This Lemon Rice can be served hot, room temp or cold.
    PS. it is SO good with these BBQ Chicken Skewers

Recipe Tips and Notes:

 
SUBBING ONION FOR THE SHALLOT: If you don’t have a shallot you can sub white or yellow onion. Use about ⅓ cup of onion, finely diced.
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Serving: 1serving | Calories: 225kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 660mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg

Susie’s Favorite Kitchen Tools

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If there is one thing I DO NOT love it is a new kitchen gadget that has one function that I would never use… say an avocado slicer or peeler. If there is one thing I DO love, it is a kitchen tool or gadget that I use again and again and becomes the Swiss army knife of my kitchen.

Susie cooking at the stove top

Here is a list of my favorite kitchen tools, gadgets, pots and pans that I think would be great in your kitchen too!

Pots and Pans

all clad pots and pans

All Clad Pots and Pans

These are a little more expensive than your average pots and pans from Target, but they will last you a LIFETIME!

Favorite Pots and Pans
Le Creuset Dutch Oven

Dutch Oven

A really good Dutch Oven can be great for going from the stove top to the oven, and also braising large cuts of meat.

Le Creuset is a great brand, but I have found Lodge Dutch Ovens are just as good! Look for a glazed cast iron.

Dutch Ovens on Amazon
12 inch lodge cast iron

Cast Iron Pan

When you need to do high heat cooking or searing, a cast iron pan is where it’s at!! Lodge is my favorite cast iron brand because it is high quality and affordable.

12 Inch Cast Iron Pan

Kitchen Gadgets and Tools

flat whisk

Flat Whisk

This is one of my #1 favorite kitchen tools, a flat whisk. It submerges completely in the liquid that you need to whisk, perfect when you need to whisk in a skillet (like gravy).

OXO Flat Whisk →
tongs with a locking top

Locking Tongs

If you have had tongs pop open in your drawer then you need locking tongs. These lock in place for easy storage, but they are also strong enough to pick up heavy foods when using.

OXO Flat Whisk →
handheld citrus press

Citrus Press

If love making cocktails, like margaritas, or using a lot of citrus in your recipes, one of these little citrus presses in invaluable! I use mine every week.

Citrus Press →
meat chopper

Meat Chopper

I LOVE this kitchen tool so much. It makes crumbling meat while it is browning so super simple! Especially when you are working with sticky meat like sausage or ground turkey.

Meat Chopper →
microplane zester

Zester

When a recipe calls for just the zest of citrus. or fresh grated parmesan over top. Or you want to grate a frozen jalapeno over your food for some heat, you need a microplane!

Microplane Zester →

Equipment

pyrex glass measuring cups

Pyrex Glass Measuring Cups

Did you know that you are supposed to measure liquid in a different cup, not your dry measuring cups. These glass liquid measuring cups are the best! I use the 4 cup one as a mixing bowl all the time.

Measuring Cups →
instant read thermometer

Instant Read Thermometer

If you love to grill, cook or bake it is a good idea to have an Instant Read Thermometer in your kitchen. I use mine for burgers, pork tenderloin, chicken, checking temp on water for yeast (bread baking), and checking if my baked potatoes are cooked through!

Instant Read Thermometers
cuisinart 12 cup food processor

Food Processor

I use my food processor not only to puree things, but I use the attachment to shred cheese (because I hate hand shredding cheese), carrots, onions, etc…

Cuisinart Food Processor →

Chicken Meatballs for Kids, no onions or green stuff

by 2 Comments

I have a small win for all you parents out there… a dinner that your kids will actually eat. Enter, Chicken Meatballs for Kids that has been tested and approved by my 2 kids. Even the one that said he was NOT going to eat the chicken meatballs for dinner, ended up eating the chicken meatballs and asking for seconds.

Now that’s a dinner win!

a pile of kids chicken meatballs on a plate

I wanted to create this recipe after the chicken noodle soup for kids was such a success with the Mom’s Dinner cooks. So many of you rave about that being your go-to dinner for your picky kids. Well, now you will have 2 go-to dinners.

We serve these chicken meatballs more like a chicken nugget, with dipping sauce on the side, especially Chik-Fil-A dipping sauce. Then my kids like to have mashed potatoes and broccoli as side dishes.

Yes, we do have another amazing chicken meatball recipe on Mom’s Dinner, but it probably has some flavors and green stuff that your kids will not eat. So stay here on this recipe, unless your kids like bigger flavors.

RELATED: Best Tips for Making Amazing Meatballs, Every Time!

Ingredient Details & Tips

  • Ground Chicken – you can definitely make this recipe with ground chicken or ground turkey, either will work. Our favorite ground chicken is the Smart Chicken Ground Chicken. It uses air-chilling and has the best flavor and texture. If you do not have Smart Chicken look for an air-chilled chicken option.
  • Panko, Milk, Egg – the three of these ingredients together create a panade, which will help keep your ground chicken meatballs very tender and juicy as they bake. This method is not only good for meatballs, it is great to use in meatloaf and grilled burgers.
holding a kids chicken meatball that is cut open
  • Garlic Powder – adds just a little bit of secret flavor to you kids chicken meatballs without it being over powering.
  • Parmesan Cheese – adds juiciness and flavor to the meatballs. It also slightly caramelizes on the bottom. If you think your kids will turn their noses up at parmesan cheese, leave it out. The meatballs will work without it.
  • Extra Virgin Olive Oil – we use this trick in a few other meatball recipes, like this Italian Meatball. The EVOO adds moisture to the mixture and ensures you have tender and juicy meatballs. It also helps the meatball caramelize on the outside and bottom.

Favorite Meatball Tools

There are three items that I use to make all our meatball recipes amazing, including the ones for kids!

Cookie Scoop – yep, a cookie scoop! This helps make the meatballs more uniform so they cook evenly. It also makes quick work of scooping and rolling the meatballs.

cookie scoop on white background

Large Rimmed Baking Sheet – this helps spread the meatballs out so they roast and get more golden, instead of being crowded and steaming in the oven. It also allows the juices to spread out on the pan, again so the meatballs don’t steam.

Parchment Paper – this is a staple in my kitchen for just about all things baked in the oven, sweet or savory! It ensures that nothing sticks/bakes to the pan and yet lets enough heat through from the pan to caramelize the bottom of the meatballs. I don’t find I get the same results using foil.

showing the caramelized bottom of the chicken meatball for kids

How To Make Chicken Meatballs for Kids

Not only are these meatballs a huge dinner win, they are really simple to make… making them a win for your kids and for YOU!

  1. Preheat the oven. While you make the meatball mixture let the oven heat up to 400°F.
  2. Mix panade. In a large bowl combine the lightly beaten egg, panko bread crumbs, milk, evoo, garlic powder and kosher salt. Give it a good stir and let it sit a minute or two.
panade in a bowl for chicken meatballs for kids
  1. Add ground chicken and parmesan. Add in the ground chicken and parmesan cheese, lightly mix with clean hands or a fork.
kids chicken meatball mixture in a bowl
  1. Portion out the chicken mixture. Using the cookie scoop portion the chicken meatball mixture out onto the prepared baking sheet. Then roll the meatballs. Spray the tops of the meatballs with a little non-stick spray. This helps them become golden in the oven.
chicken meatballs rolled on a baking sheet on top of parchment
  1. Bake at 400°F for 20 minutes. If you like a little golden color you can broil the meatballs for the last minute or two.

Serving Ideas

These Kids Chicken Meatballs are wonderful served on their own with a dipping sauce on the side. You can also serve them on top of spaghetti with marinara sauce. Or if you are really feeling adventurous, pop them in a meatball sub with melted cheese and marinara sauce.

To complete your chicken meatball meal, by all means serve whatever side dishes you know your kids will eat. Nobody likes a meltdown at the dinner table. But here are some simple side dish ideas that my kids love, and I’m guessing yours will too:

More Kid Friendly Dinner Ideas

Susie leaning on the kitchen counter

💛💛💛💛💛

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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holding a kids chicken meatball that is cut open

Kids Chicken Meatball Recipe

Ground chicken meatball perfect for your kids! They are easy to make and have great flavor… but no onions and no green stuff, perfect for kids and toddlers.
My son that said he wasn't going to eat them ended up asking for seconds!
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18 meatballs
Calories: 73kcal
Author: Susie Weinrich

Equipment

Ingredients

Instructions
 

  • Preheat the oven to 400℉. Line a large baking sheet with parchment paper and spray with non-stick spray.
  • In a large bowl combine the bread crumbs, milk, kosher salt, garlic powder, egg, and olive oil. Stir to combine and let sit a few minutes to let the bread crumbs soak in the liquid.
    ½ cup panko bread crumbs, ¼ cup milk, 1 teaspoon kosher salt, ½ teaspoon garlic powder, 1 large egg, 2 tablespoon extra virgin olive oil
    panade in a bowl for chicken meatballs for kids
  • Add the ground chicken and parmesan cheese, then mix until it forms a meatball mixture.
    (if you think your kids won't like the parmesan you can skip it, the recipe will still work!)
    1 lb. ground chicken, ½ cup coarsely ground parmesan cheese
    kids chicken meatball mixture in a bowl
  • Portion out the meatballs into evenly sized meatballs (this helps the meatballs cook evenly). A cookie scoop can help make uniform meatballs.
    You should have between 18-20 meatballs.
  • Roll the meatballs into nice balls.
    Pro Tip: wet your hands slightly so the meatballs don't stick to your hands.
    chicken meatballs rolled on a baking sheet on top of parchment
  • Lightly spray the tops of the meatballs with the non-stick spray. This helps them become golden while baking.
  • Bake for 20 minutes. To make a little extra golden you can turn on the broiler for 2-3 minutes at the end.
  • Serve as is with a dipping sauce on the side; marinara, ranch or honey mustard is excellent.
    Also great on top of spaghetti with sauce or in a meatball sub!
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1meatball | Calories: 73kcal | Carbohydrates: 2g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 33mg | Sodium: 206mg | Potassium: 147mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 40IU | Vitamin C: 0.001mg | Calcium: 43mg | Iron: 0.4mg