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Simple Salsa Aioli

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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.
    ยผ cup salsa
  • Add all the ingredients and the drained salsa to a bowl and stir together really well.
    ยฝ cup mayonnaise, 1 ยฝ teaspoon lime juice, 1 garlic clove, โ…› 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

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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 โ†’
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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, ยผ tsp. kosher salt
  • Add the poblano peppers, coleslaw mix, cilantro and red onion.
    3 heaping cups coleslaw mix, 1 large poblano pepper, ยผ 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 ยฝ 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 ยฝ tablespoon honey, ยพ teaspoon chili powder, ยฝ tsp. garlic powder, ยฝ tsp. kosher salt, ยผ 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. Sautรฉ 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. Ifย  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 canย thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
    1. Or for aย quick thawย 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!
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7 Complete 4th of July Menus with Recipes

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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

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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.ย 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: 160ยฐF to 165ยฐF - This will be cooked through to the center. It is the recommended temperature if you use store bought ground beef.
  • Medium Well: 150ยฐF to 155ยฐF - This burger will have a small amount of pink in the center.
  • Medium: 140ยฐF to 145ยฐF - Slight pink throughout the inside of the burger. 
  • Medium Rare: 130ยฐF to 135ยฐF - If proper precautions are taken, and you are making your own ground meat, you can cook and eat at this temperature. 
  • Rare: 120ยฐF to 125ยฐF - 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 ยฝ 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 ยฝ 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.
Did you make this recipe?Connect with me and let me know by commenting below!
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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

by 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

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
  • ยผ of a small red onion - very thinly sliced
  • ยฝ cup rice wine vinegar - natural/not seasoned
  • 3 Tbsp. sugar
  • 2 Tbsp. vegetable or canola oil
  • ยฝ tsp. kosher salt
  • ยฝ 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.
    ยฝ cup rice wine vinegar, 3 Tbsp. sugar, 2 Tbsp. vegetable or canola oil, ยฝ tsp. kosher salt, ยฝ 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, ยผ 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

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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 400ยฐF 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 sautรฉ 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 ยผ 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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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

Rate This Recipeโ†’
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 ยผ 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 400โ„‰ 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, sautรฉ 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 โ…“ 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 sautรฉ the shallots until soft, then add the garlic and kosher salt and sautรฉ 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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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

Rate This Recipeโ†’
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 ยฝ 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
  • ยพ teaspoon kosher salt
  • 2 ยฝ cups chicken broth
  • ยผ cup fresh dill - chopped
  • ยผ cup fresh parsley - chopped
  • zest of 1 lemon
  • ยผ 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 ยฝ cups Basmati style rice
  • Place a pot over medium-low heat add the oil and shallot, sautรฉ until totally softened, about 5 minutes. Careful the shallot doesn't brown.
    Add garlic and kosher salt, sautรฉ 1 minute longer.
    2 tablespoon extra virgin olive oil, 1 shallot, 3 plump garlic cloves, ยพ teaspoon kosher salt
    shallots and garlic in oil
  • Add the chicken broth and bring to a boil over medium high heat.
    2 ยฝ 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.
    ยผ cup fresh dill, ยผ cup fresh parsley, zest of 1 lemon, ยผ 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:

ย 
SUBBING ONION FOR THE SHALLOT: If you don’t have a shallot you can sub white or yellow onion. Use about โ…“ 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 โ†’
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 โ†’
handheld citrus press

Citrus Press

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

Citrus Press โ†’
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 โ†’
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 โ†’

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! Iย use the 4 cup one as a mixing bowl all the time.

Measuring Cups โ†’
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.ย I use mine forย burgers,ย pork tenderloin,ย 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 โ†’

Chicken Meatballs for Kids, no onions or green stuff

by 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.

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 400ยฐF.
  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 400ยฐF 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

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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 Recipeโ†’
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 4 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 400โ„‰. 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.
    ยฝ cup panko bread crumbs, ยผ cup milk, 1 teaspoon kosher salt, ยฝ 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, ยฝ 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!
Jump to Comments
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

Spicy Blackberry Margarita

by 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:

  1. Costco – Kirkland.. this is a staple on our bar!
  2. Jose Cuervo Tradicionales
  3. Espolon
  4. 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 โ†’

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.

jalapeno cut open in a bowl

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 โ†’

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

More Margarita Recipes

A glass with a salt rim filled with spicy blackberry margarita with a jalapeno and fresh blackberries to the side

Spicy Blackberry Margarita Recipe

A delicious margarita made with fresh blackberries and silver tequila, a little jalapeno is added to give it a kick of heat.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Garnish and Glass Rim

  • fresh lime wedge
  • extra blackberries
  • kosher salt

Instructions
 

Glass Prep

  • Pour a couple Tablespoons of kosher salt onto a flat plate or surface.
  • Run a lime wedge around the rim of a rocks sized glass. Dip in kosher salt so that it adheres to the rim of the glass.
    Could also use a mix of 50/50 kosher salt and sugar for this cocktail.
  • Fill the glass with ice and set to the side.

Spicy Blackberry Margarita

  • In a cocktail shaker muddle the blackberries until they are completely pulverized.
    4-5 fresh blackberries
  • Add two slices of fresh jalapeno and choose your level of spice:
    Little to no spice: use the very tip of the jalapeno where there is little spice. Then just drop the jalapeno slices in, and shake them in the drink.
    Medium spice: Use the middle slices of the jalapeno, omitting the seeds. Then lightly muddle the jalapeno with the berries so they release a little heat.
    All the spice: Use the middle slices of the jalapeno, adding the seeds, extra seeds, and the white pith. Muddle the jalapeno completely into the berries.
    2 slices of fresh jalapeno
  • Measure in the tequila, lime juice and agave. Add a handful of ice. Pop the lid on the shaker and shake it vigorously for 20-30 seconds.
    1.5 oz silver tequila, 1 oz lime juice, .5 oz light agave syrup
  • Strain into the prepared glass. Float a little soda water in the top of the drink for some bubbles.
    soda water
  • Garnish with a lime, blackberry or jalapeno.
Did you make this recipe?Connect with me and let me know by commenting below!
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Italian Chicken Gnocchi Soup

by 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.

two bowls of Italian Gnocchi Soup with bread to the side

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 ofย Italian pasta or dumpling. As opposed to anย American dumpling that are large and fluffy,ย these are little pillow like pastas that are dense and traditionallyย made with potato.

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

refrigerated fresh gnocchi on a table

The actual pronunciation of gnocchi can be a divisive conversationโ€ฆย 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:

  1. Ricotta Gnocchi
  2. Potato Gnocchi

Store Bought Gnocchi

If you are buying gnocchi in the store I will say that I have found theย refrigerated gnocchi is higher qualityย 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 sautรฉ 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.

Chicken base, Better Than Bouillon brand

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

  1. 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
  1. Stir in the chopped sun dried tomatoes, minced garlic and seasonings. Cook for an additional minute until fragrant.
  2. Stir in the tomato paste, chicken base and flour and stir around the pan for another minute.
  3. 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
  1. 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
    1. Ladle the soup into bowls and garnish with grated Parmesan cheese and additional herbs, if desired.

    More Italian Inspired Recipes for Dinner

    Susie leaning on the kitchen counter

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    Did you make this recipe?

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

    Rate This Recipeโ†’
    Italian Gnocchi Chicken Soup in small bowls topped with parmesan cheese and red pepper flakes

    Italian Chicken Gnocchi Soup Recipe

    Hearty Italian Chicken Gnocchi Soup has tender chicken, pillowy gnocchi, sun dried tomatoes, spinach, in a creamy/savory broth, infused w/ classic Italian flavors.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 people
    Author: Susie Weinrich

    Equipment

    Ingredients

    • 8 oz jar oil-packed sun dried tomatoes - chopped - reserve 2 Tbsp. of oil
    • 1 Large onion - diced
    • 3 Large carrots - diced
    • 2 stalks celery - diced
    • 5 cloves garlic - minced
    • 1 tsp. Italian seasoning
    • ยฝ tsp. smoked paprika
    • 1 teaspoon onion powder
    • 1 teaspoon kosher salt
    • ยฝ teaspoon pepper
    • 2 tablespoon tomato paste
    • 1 Tbsp. chicken base
    • 2 ยฝ tablespoon flour
    • 5 cups chicken broth
    • 1 – 12 oz can evaporated milk
    • 2 cups heaping cooked chicken - – shredded or chopped
    • 3-4 oz. baby spinach
    • 1 pound shelf stable gnocchi
    • Grated parmesan cheese for serving

    Instructions
     

    • In a large pot or Dutch oven over medium heat, heat 2 Tbsp. sun dried tomato oil until hot. Add the onion, carrots and celery. Sautรฉ until the veggies start to soften (about 5 minutes).
      1 Large onion, 3 Large carrots, 2 stalks celery
      carrots, celery and onions in a Dutch Oven pot with a wooden spoon
    • Add the sun dried tomatoes, minced garlic, Italian seasoning, smoked paprika, onion powder, salt and pepper and sautรฉ for another minute.
      8 oz jar oil-packed sun dried tomatoes - chopped, 5 cloves garlic, 1 tsp. Italian seasoning, ยฝ tsp. smoked paprika, 1 teaspoon onion powder, 1 teaspoon kosher salt, ยฝ teaspoon pepper
    • Stir in the tomato paste, chicken base and flour until combined and cook while stirring for 1 minute.
      2 tablespoon tomato paste, 1 Tbsp. chicken base, 2 ยฝ tablespoon flour
      chicken broth with veggies and sun dried tomatoes in a pot
    • Pour in the chicken broth and scrape the browned bits from the bottom of the pot. Stir until combined.
      5 cups chicken broth
    • Bring to a simmer and partially cover the pot with a lid. Reduce the heat to low and simmer for 15 minutes.
    • Add the shredded cooked chicken, baby spinach, evaporated milk and gnocchi. Cook over medium-low heat for 5-10 minutes.
      1 – 12 oz can evaporated milk, 2 cups heaping cooked chicken, 3-4 oz. baby spinach, 1 pound shelf stable gnocchi
      Stirring a pot of Italian Chicken Gnocchi Soup
    • Serve immediately topped with grated parmesan cheese
      Grated parmesan cheese for serving
      A pot of Italian Gnocchi Chicken Soup topped with parmesan cheese

    Recipe Tips and Notes:

    COOKED CHICKEN- use a rotisserie chicken for a great kitchen shortcut. You can also use poached chicken. Shred or chop the chicken to use in the soup.
    Did you make this recipe?Connect with me and let me know by commenting below!
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