blog - Mom's Dinner

Chili Lime Aioli

June 20, 2024 by Susie Weinrich 1 Comment

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!

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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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

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Prep Time: 5

Cook Time: 0

Servings: cup

Author: Susie Weinrich

Ingredients

▢ ¾ cup mayonnaise
▢ 3 Tbsp. Sambal Oelek - – Asian Chili Sauce
▢ 1 green onion - thinly sliced
▢ 1 tsp. lime juice

Instructions

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

Uses

Great on top of this Bulgogi Burger with Pickled Cucumbers and Onions.

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Quick Pickled Cucumber & Onion Slices

June 20, 2024 by Susie Weinrich 1 Comment

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

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!

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.

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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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

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Prep Time: 10

Cook Time: 0

Refrigerate: 1

Servings: 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
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
Cover and refrigerate for at least 1 hour and up to 24 before serving.

Uses

Great anywhere you would use a pickle; classic burgers, bulgogi burger, chicken sandwiches, or side dish for Asian cuisine.
The vinegary crunch is also great to balance heavier cuisines like BBQ or fried foods.

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!

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

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Zucchini with Garlic Herb Butter

May 31, 2024 by Susie Weinrich 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:

It helps the zucchini cook all the way through to the middle and gives you a soft buttery texture.
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

Cut the zucchini lengthwise. Then with a pairing knife cut ¼ inch deep cross hatch in the cut side of the zucchini.
Coat the zucchini with olive oil and kosher salt.

zucchini cut in a cross hatch pattern and coated in olive oil

Cook the zucchini either in the oven, on the grill, or in a grill pan.
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.
In a bowl mash 3 tablespoon butter with chopped dill and parsley. Then whisk in the garlic/butter/water mixture.

Spoon the garlic herb butter mixture over the cut side of the zucchini.
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

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 86kcal

Author: Susie Weinrich

Ingredients

▢ 3 fresh zucchini - halved lengthwise, and then cross hatched
▢ olive oil
▢ kosher salt

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
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
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.

Assembly

Spoon the Garlic Herb Butter over the cut side of the 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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Simple Lemon Rice Pilaf with Herbs

May 29, 2024 by Susie Weinrich 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

Start by rinsing the Basmati rice really well. You want to remove some of the starch on the outside of the rice. Set aside.
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.

Now pour in the liquid and bring to a boil. Once boiling add the rice and stir around the pot.
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.
Remove the lid and add in the herbs, lemon zest and lemon juice.

Using a fork fluff the rice and mix in the herbs/lemon.
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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Susie’s Favorite Kitchen Tools

May 16, 2024 by Susie Weinrich Leave a Comment

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.

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

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

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

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

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 →

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 →

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

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 →

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

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

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

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

May 9, 2024 by Susie Weinrich 3 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.

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.

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!

Preheat the oven. While you make the meatball mixture let the oven heat up to 400°F.
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

Add ground chicken and parmesan. Add in the ground chicken and parmesan cheese, lightly mix with clean hands or a fork.

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

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:

raw veggies with ranch dip
fresh cut fruit
crispy oven potatoes or baked potatoes
mashed potatoes

More Kid Friendly Dinner Ideas

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Spicy Blackberry Margarita

April 29, 2024 by Susie Weinrich 1 Comment

This Spicy Blackberry Margarita is a delicious twist on a classic Margarita! Fresh blackberries are muddled in a cocktail shaker and then are mixed with silver tequila, a little jalapeno for spice, fresh lime juice, and agave. Shake it up and pour it over ice in a salt rimmed glass. Float a little soda water on top and you have a really delicious Spicy Blackberry Margarita.

a salt rimmed glass with a spicy blackberry margarita, garnished with blackberries and jalapeno slice

RELATED: Blackberry Smash Cocktail

Ingredient Details

Silver Tequila – Use a tequila that is mid-priced, no need to use the expensive stuff here, save that for sipping on the rocks. Some brands we like are:

Costco – Kirkland.. this is a staple on our bar!
Jose Cuervo Tradicionales
Espolon
Cazadores

Blackberries- when these berries are in season this makes a great margarita. In the US blackberry season can range from late Spring all the way to September.

ingredients to make a spicy blackberry margarita

Jalapeno- choose a jalapeno that matches your desired heat levels! For less heat choose a light to bright green jalapeno with tight shiny skin. For more heat choose a jalapeno that has dark green to reddish skin, if it has heat marks it will be extra hot. Heat marks look like brown stretch marks on the skin of the jalapeno. See the jalapeno to the left of the photo below.

Lime Juice- with any margarita, you want to make sure you use FRESH squeezed lime juice! You can also zest the rind to make a Special Margarita Salt.

a plate mixed with kosher salt and lime zest

Margarita Salt

Make a special lime flavored salt for the rim of your cocktail.

Get the recipe →

Agave- opt for a light agave syrup, it just adds a little sweetness without adding flavor.

Kosher Salt – This is the type of salt you want for the rim of your margarita glass. You can buy “margarita salt” but you will pay more because it says Margarita. Just buy a box of Morton’s Kosher Salt or Diamond Crystal Kosher Salt.

Soda Water- we always like a little bubble added to our margaritas. Any brand will do!

Choosing Your Spice Level

With this Spicy Blackberry Margarita you can absolutely choose your level of spice by using parts or all of the jalapeno. The heat of the jalapeno is called capsaicin and is held in the seeds and the white pith on the inside.

Little To No Spice: If you just like the jalapeno flavor and would rather not have any of the heat, choose a jalapeno that is bright to light green with tight shiny skin. slice a couple rounds from the tip of the jalapeno, don’t include any seeds or white pith.

Then just drop the jalapeno slices into the shaker and shake with the cocktail, do not muddle into the drink.

Medium Spice: If you want just a kiss of heat (this is my preference too), choose a jalapeno that is bright to light green with tight shiny skin. You can use the slices at the tip or middle of the jalapeno. However, don’t include the seeds in your drink.

Add the jalapeno slices to the cocktail shaker and very lightly tap them with the muddle stick, just enough so they release some of their juice into the drink.

Give Me ALLLL The Spice: If you want your lips and throat to be on fire you are crazy… just kidding!! Choose a jalapeno that is dark green in color and if you can find one that has “stretch marks” on it, that will be a spicy one! See the jalapeno photo above, the jalapeno on the very left has the beginnings of those stretch marks.

Use the top to middle of the jalapeno and make sure you add extra seeds to the shaker. Give the jalapeno and seeds a really good muddle, crushing the jalapeno completely!

Jalapeno Infused Tequila Recipe

Choose a jalapeno infused tequila to make your drink even spicier! It is super easy to make at home.

Get the recipe →

jalapeno tequila in a bottle with a bottle of jose cuervo in the background

More Margarita Recipes

Italian Chicken Gnocchi Soup

April 26, 2024 by Susie Weinrich 9 Comments

This Italian Chicken Gnocchi Soup is thick and hearty and full of flavor. Tender pieces of chicken, fluffy gnocchi, sweet sun dried tomatoes and nutritious spinach all cook in a savory and creamy broth that is infused with tomato and Italian seasonings. It is pretty simple to put together and makes a great dinner! Just add some garlic bread for dunking.

Gnocchi are like little pasta pillows made with potato. They are perfect in this Italian Chicken Gnocchi Soup and in this Creamy Chicken Gnocchi Soup.

Gnocchi

Gnocchi is a type of Italian pasta or dumpling. As opposed to an American dumpling that are large and fluffy, these are little pillow like pastas that are dense and traditionally made with potato.

The word gnocchi is derived from the word "nocca", meaning knuckle. Which makes sense because if you look at the pasta it does kind of resemble a knuckle!

The actual pronunciation of gnocchi can be a divisive conversation… so I will just tell you how I say it - "ny-oh-key".

I have only tested this recipe with store-bought potato gnocchi. However you could also make your own! There are two types of gnocchi:

Store Bought Gnocchi

If you are buying gnocchi in the store I will say that I have found the refrigerated gnocchi is higher quality than the shelf stable gnocchi. Although it will generally be more expensive than the shelf stable gnocchi.

Ingredient Details

Chicken: Opt for boneless, skinless chicken breasts or thighs for this soup. You can either poach the chicken in the broth/water or use pre-cooked chicken, like rotisserie chicken, for added convenience. Shred the warm chicken with two forks or in a stand mixer for a rustic texture.

Gnocchi: Gnocchi are small Italian dumplings made from potatoes, flour, and sometimes eggs. You can find them fresh, frozen, or dried in the pasta aisle of most grocery stores.

A pot of Italian Gnocchi Chicken Soup topped with parmesan cheese

Broth: Use a good-quality chicken broth as the base for this soup. You can use store-bought broth or homemade stock.

Sun Dried Tomatoes: Opt for a sun dried tomato packed in oil. You can use this oil to sauté the veggies, adding extra flavor to the soup.

Vegetables: Classic Italian vegetables like carrots, celery, onion, garlic and spinach add color, flavor, and nutrients to the soup.

Herbs and Seasonings: We add a ton of flavor to this Italian chicken Gnocchi Soup with herbs and seasonings; a mix of Italian seasoning, smoked paprika, onion powder, kosher salt, and black pepper. Add a sprinkle of grated Parmesan cheese before serving adds a delicious finishing touch.

Tomato Paste: Makes for a tomato flavored broth in this Italian soup.

Chicken Base: If you are making a chicken soup from Mom’s Dinner, chances are it is going to include Chicken Base. It is like a flavor punch for any recipe. We prefer the Better Than Bouillon brand. It comes in a paste form in a glass jar. It can be found in the soup aisle at the grocery store.

Evaporated Milk: This is a great product to use when you are making a creamy soup, We use this product in soups like this Creamy Chicken Noodle Soup and Creamy Chicken Gnocchi Soup.

Make sure you buy Evaporated Milk, which will come in a can and be the consistency of milk, and not Condensed Milk, which will be super sugary and the consistency of caramel.

How To Make Italian Chicken Gnocchi Soup

Heat 2 tablespoons of reserved sun dried tomato oil in a large pot over medium heat. Add diced onions, carrots, and celery, and cook until softened, about 5 minutes.

carrots, celery and onions in a Dutch Oven pot with a wooden spoon

Stir in the chopped sun dried tomatoes, minced garlic and seasonings. Cook for an additional minute until fragrant.
Stir in the tomato paste, chicken base and flour and stir around the pan for another minute.
Pour in chicken broth and deglaze the bottom of the pot. Bring the pot to a simmer. Simmer for 15 minutes.

chicken broth with veggies and sun dried tomatoes in a pot

Add the chopped cooked chicken, baby spinach, evaporated milk and gnocchi. Cook over medium-low heat for 5-10 minutes.

Adding spinach, gnocchi and evaporated milk to a pot of soup

Stirring a pot of Italian Chicken Gnocchi Soup

Ladle the soup into bowls and garnish with grated Parmesan cheese and additional herbs, if desired.

More Italian Inspired Recipes for Dinner

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Corona Sunrise Drink

April 23, 2024 by Susie Weinrich 1 Comment

This Corona Sunrise is such a fun cocktail that is made and served right inside of a Corona bottle. Just drink a little of the Corona down past the top of the label, then measure in some silver tequila, orange juice and a little grenadine. Garnish the top with a lime wedge and you have a great beer cocktail that is perfect for the summer!

Corona Sunrise in a Corona Light bottle on a table with a lime in the top of the bottle

If you love a tequila cocktail, you are going to love this drink! It is a beer cocktail version of a traditional Tequila Sunrise.

Ingredient Details

Corona: An ice cold bottle of Corona or Corona Light is what you need as a mixer AND as the glass for your cocktail.

Silver Tequila: Any silver tequila you have on your bar will work. One of our favorite silver tequilas is the Kirkland Silver Tequila from Costco, surprisingly! Some speculate that it is Casamigos, rebranded for Costco.

Ingredients for a corona sunrise on a table

Orange Juice: Choose an orange juice that you like- pulp or no pulp.

Grenadine: This is a cherry flavored syrup that you can find either at the grocery store or liquor store. You can also make a Shirley Temple or Roy Rogers with the grenadine.

Lime: a fresh lime wedge is the perfect garnish for your drink. Just tuck it in the top of the Corona bottle. Then when you are ready to drink your corona Sunrise just squeeze it in the top of your bottle and drop it in the drink.

More Beer Cocktails

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Corona Sunrise in a Corona Light bottle on a table with limes to the side

Corona Sunrise Cocktail

A tequila sunrise made in a Corona Light bottle! Just 4 ingredients- Corona, tequila, oj, and grenadine.

5 from 1 vote

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Prep Time: 5

Cook Time: 0

Servings: drink

Author: Susie Weinrich

Equipment

▢
Cocktail Jigger
▢
small funnel optional – can make it easier to make your drink.

Ingredients

Instructions

Drink or pour out the Corona to the top of the label.
12 oz bottle of Corona or Corona Light
Measure in the tequila, oj and grenadine.
1.5 oz silver teqila, 1.5 oz orange juice, .5 oz grenadine syrup
Place a lime wedge in the top of the bottle, then squeeze it in before drinking the Corona Sunrise.
lime wedge

Recipe Tips and Notes:

CLASSIC SUNRISE: If you want a classic Tequila Sunrise without Corona check out this Tequila Sunrise Recipe.

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Simple Soft Garlic Bread

April 19, 2024 by Susie Weinrich 1 Comment

This garlic bread is super simple to make and bakes up slightly crispy around the edges and soft and buttery on the inside. You just need 3 ingredients to make it; a good loaf of bread, salted butter, and garlic powder. Wrap it up in some foil and bake for about 20 minutes and it is ready to go to the table.

Garlic bread is universally a favorite side dish. It goes with just about any dinner- of course Italian, BBQ, family style dinner like pork roast or roasted chicken, or even soup!

Ingredient Details

Bread – choose a larger loaf of bread that compliments the style of dinner you are having. For Italian cuisine choose an Italian or French Loaf. For a BBQ dinner, a sourdough would be great. If you are pairing the garlic bread with soup, choose a crustier bread like ciabatta.

Slice the bread into your desired thickness, anywhere from ¼ inch to 1 inch thick. Some breads will even come pre-sliced, like the garlic bread pictured, which is a whole grain sourdough from Trader Joes.

bread, butter, garlic powder and foil on a table to make garlic bread

Salted Butter – make sure that your butter is softened so it will spread on the bread without ripping it up. I like to use salted butter because it has more flavor. If you have unsalted butter, sprinkle a little salt in-between the slices of bread.

Garlic Powder- nothing fancy here, just plain old garlic powder out of your spice cabinet does the trick!

How To Make Soft Garlic Bread

Preheat the oven.

Preheat the oven to 400°F.

Slice the bread.

If the bread didn’t come pre-sliced, slice the bread to your desired thickness. Anywhere from ¼ inch to 1 inch is great.

Place the bread on foil.

Measure out a large piece of foil that will wrap the entire loaf of bread. Place the sliced bread on the middle of the foil.

a sliced loaf of sourdough on a large piece of foil

Butter and garlic the bread.

Starting at one end of the bread, butter one side of each slice of bread (no need to butter both sides because the butter will transfer from slice to slice).

Then sprinkle a generous amount of garlic powder onto the buttered side of each piece of bread.

Bake.

Wrap the entire loaf of bread really well with the foil. I like to place that on a rimmed baking sheet in case any butter escapes from the packet.

Bake at 400°F for 20 minutes. Then pull from the oven and take to the table!

Dinner Entrees for your Garlic Bread

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Soft Garlic Bread Recipe + Video

This is a simple recipe for garlic bread that turns out nice and soft on the inside and slightly crisp around the edges. It is a universally loved side dish for dinner!

5 from 2 votes

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: loaf

Author: Susie Weinrich

Equipment

▢
foil

Ingredients

▢ French bread, Italian loaf, Ciabatta, or Sourdough - cut into slices
▢ 1 stick salted butter - softened
▢ garlic powder

Instructions

Preheat the oven to 400℉
If the bread isn't sliced, slice it into desired thickness, anywhere from ¼ inch to 1 inch each.
French bread, Italian loaf, Ciabatta, or Sourdough
Cut a very large piece of foil that will wrap all the way around your loaf of bread Place the sliced bread on the middle of the foil.
Starting at one end of the bread, butter one side of each piece of bread, leaving it in a loaf form.
No need to butter both sides of each piece of bread, the butter will transfer from slice to slice in the oven.
1 stick salted butter
Now spread apart the bread slices and sprinkle a little (or a lot) of garlic powder between the layers onto the buttered side of the bread.
garlic powder
Push the bread slices back together so it looks like a whole loaf again.
Wrap the loaf completely in foil. I like to place the loaf on a rimmed baking sheet so if any butter leaks it doesn't spill in the oven.
Bake for 20 minutes in the preheated oven.
Unwrap and take to the table!

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Beermosa – A Mimosa with Beer!

April 18, 2024 by Susie Weinrich 1 Comment

Do I need to have champagne, sparkling wine or prosecco to make a mimosa? The answer is no! You can make this Beermosa, which is a mix of a light beer and orange juice. It still has the bubbles and alcohol of a traditional mimosa. But this one is easy to make with the beer you already have in your fridge!

Serve this beer cocktail up in a flute or stemmed glass. Ice is optional as is the garnish; mint, orange slice, or strawberry. For an extra layer of flavor, run an orange around the rim of the glass and dip in Tajin!

Ingredient Details

Just two simple ingredients for this Beermosa! Choose the ones you love:

Light Beer: make sure that you light beer is ice cold, and one that you like to drink! A Belgium style beer would be great for your Beermosa, especially an orange flavored one like Blue Moon or Light Blue Moon.

Orange Juice: just like the beer, make sure your orange juice is nice and cold! We love a lot of pulp in our OJ, but if you are serving a crowd you might want to choose an orange juice with no pulp.

More Beer Cocktails

Beermosa Cocktail

Just like a bubbly champagne mimosa cocktail, but this mimosa is made with a light beer and orange juice. Add an orange or strawberry on the side, it's the perfect beer cocktail for brunch.

5 from 1 vote

Print Pin Rate Save

Prep Time: 2

Cook Time: 0

Servings: drink

Author: Susie Weinrich

Equipment

▢
flute or stemmed glass

Ingredients

▢ 3 parts ice cold light beer
▢ 1 part orange juice
▢ garnish options: orange slice, fresh mint, strawberry

Instructions

In a stemmed glass or flute add 3 parts beer, top with 1 part orange juice.
Ice in the glass in optional.
Optionally garnish the glass with and orange slice, fresh mint, or strawberry.
For a fun flavor twist, run an orange slice around the rim of the glass and dip in Tajin before making the Beermosa.

Recipe Tips and Notes:

PARTS in a cocktail: Using “parts” allows you to make any size of cocktail. Here are some examples of parts in ounces:

3 oz beer/1 oz orange juice

6 oz beer/2 oz orange juice

9 oz beer/3 oz orange juice

12 oz beer/4 oz orange juice

MORE BEER COCKTAILS WE LOVE:

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Homestyle Chicken and Gravy

April 18, 2024 by Susie Weinrich 31 Comments

Chicken and Gravy is one of those tried-and-true dinners that people LOVE. Just check Pinterest where it's gone viral and has been pinned thousands of times. And for good reason – it is easy to make, super comforting, and 100% reliable. You will come back to this Chicken and Gravy recipe again and again.

a bowl of mashed potatoes topped with shredded chicken and gravy with bread and peas on the table

Tender shredded chicken is simmered in a flavorful chicken gravy. Serve it up over mashed potatoes and you will be licking the bottom of your bowl!

PS. If you end up LOVING this recipe.. I also want you to try this Chicken and Stove Top Stuffing Casserole. XO – Susie

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Chicken and Gravy Ingredients

This recipe is full of super simple ingredients, nothing complicated here, just straight forward flavors:

Olive Oil – perfect to cook the chicken, or you can use any flavorless oil you like to use in the kitchen. Canola oil is another option.
Boneless Skinless Chicken Breasts – You need 2 large or 4 medium/small breasts. If you have really large breasts I recommend splitting them in half lengthwise, giving you 4 thinner breasts. They will cook and shred better.

Ingredients for chicken and gravy on a table

Salted Butter – This will be the fat that will create your gravy. When it mixes with the all purpose flour it creates a roux that will thicken the gravy perfectly.
Chicken Base – This is used as a secondary fat for the gravy… and a HUGE flavor boost! It is also a salty component of the gravy, which is why you won’t add salt until the end when you taste the Chicken and Gravy.

Chicken Base

We use chicken base in just about all our chicken soup recipes. It creates the most amazing flavor. It’s like the older, better looking brother of bouillon.

You can find it in the soup aisle at the grocery store. It comes in a paste form and will be in a jar or a tub. We prefer the Better Than Bouillon brand.

All Purpose Flour – This will be the thickener for the gravy. It mixes with the fat of the butter and chicken base and makes a roux.
Onion Powder and Garlic Powder – These are the flavors added to the gravy.
Chicken Stock or Broth – Choose a good quality stock or broth, or use homemade chicken stock, to make your gravy super flavorful.

Tip for Shredding Chicken

After the chicken is cooked in the skillet, you can optionally shred it for serving (like the pictures show). You will want it to be in larger shreds. Pulling the chicken using two forks will work just fine.

shredded chicken in the bowl of a stand mixer

But we love to use the stand mixer for shredding chicken! Place the warm chicken breasts in the stand mixer fitted with the paddle attachment. Run the mixer for about 20 seconds and you will have large pieces of shredded chicken.

Be careful not to run it too long, or the chicken will over shred.

How To Make Chicken and Gravy

Season and Cook The Chicken

Lightly season the chicken on both sides with kosher salt and black pepper. Add oil to a skillet over medium heat and cook the chicken, about 5 minutes per side, until it reaches 165° internal temp.

Remove from the pan and set aside.

Make A Roux

Add the butter and chicken base to the now empty skillet. Stir it around the pan to melt. Sprinkle in the flour, onion powder and garlic powder. Stir around the pan for 30 seconds to 1 minute.

Whisk Liquid into Gravy

Pour in the chicken broth and scrape up all the bits on the bottom of the pan. Add the water and whisk the gravy so there are no lumps. Let it simmer and thicken.

Add Chicken

Optionally shred the chicken, or keep the breasts whole. Then add the chicken and any collected juices back to the gravy and let it simmer for a couple minutes. Optionally add some heavy cream for a silky and rich gravy.

Taste the gravy at this point and see if it needs more seasoning.

shredded chicken and gravy in a skillet on the stove top

Serve Over Mashed Potatoes

Spoon mashed potatoes into a bowl and then ladle the chicken and gravy over top of the mashed potatoes. Garnish with extra black pepper.

It is excellent serve with peas and garlic bread on the side.

a bowl of shredded chicken and gravy over mashed potatoes with garlic bread and peas to the side

Flavor & Consistency Troubleshooting

When you are making gravy you want to make sure you know the different ways to adjust the flavor to your family’s preference! Here are some tips on adjusting:

Too thick? Add a little more liquid; more chicken broth or water will do the trick!

Too thin? Let it simmer a little longer. If it is still too thin, bring the gravy to a simmer, mix 2 teaspoon corn starch with 3 teaspoon water, whisk the mixture into the gravy and that should thicken things up. Repeat as necessary.

Too salty? Add ½ cup water and let it simmer for a minute or two. If you need to thicken it again, see the too thin section.

Needs more flavor? Sprinkle in a little more onion powder and garlic powder. Ground sage and poultry seasoning should wake things up too!

To Serve with Mashed Potatoes:

You will no doubt want to serve this Chicken and Gravy over mashed potatoes. However some will also serve this over white or brown rice. Totally up to you, we just prefer mashed potatoes here at Mom’s Dinner.

Mashed Potato Short Cut: When you don’t have time to make homemade mashed potatoes use frozen mashed potatoes (Trader Joe’s has great ones that I keep in the freezer for a quick side dish). Or your local grocery store deli should have mashed potatoes.

Homemade Mashed Potatoes: We don’t take our mashed potatoes lightly here! They are so good they don’t even need gravy. But in this case they go perfectly with this Homestyle Chicken and Gravy. Choose one of these recipes:

Storing

The Chicken and Gravy will keep in the fridge really well, for up to 4 days. It will definitely congeal in the fridge. But it will return to liquid as soon as it is heated.

You may need to add some liquid when reheating- chicken broth, milk or water will work perfectly.

More like this Shredded Chicken and Gravy:

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