blog - Mom's Dinner

Homemade Taco Seasoning

October 19, 2024 by Susie Weinrich Leave a Comment

No need to buy that little taco spice packet from the grocery store, you can make a batch of Homemade Taco Seasoning right from your spice cabinet. You already have everything you need! Add it to a pound of ground beef with a dash of water and a tablespoon of tomato paste. Taco night is on the table in a flash!

Hands holding a bowl of Homemade Taco Seasoning

This can also be used with a pound of ground chicken or turkey, shredded chicken, shredded pork or beef.

Spices Used

Chili powder - this is American style chili powder, not cayenne pepper. It is the same spice that is used in chili!
Ground Cumin – this is a very common spice used in a lot of Mexican style cuisine. Don’t skip this spice.
Garlic Powder - Always garlic!
Onion Powder - Adds onion flavor without adding onion
Dried oregano - crush the oregano in the palm of your hand before adding, it wakes the dried spices up! Use Mexican Oregano if you have it.
Smoked Paprika - This is one of my favorite spices, make sure you used smoked paprika, it has the most flavor.
Red pepper flakes - use as little or as much as you like to your preferred heat/spice level
Kosher Salt and Pepper

Taco Night Menu

Who doesn’t love Taco Tuesday!? With this diy taco seasoning recipe you can whip up tacos any night of the week. Here are some of our favorite (and easy) side dishes to pair with a taco dinner.

Taco Party!!

Next time you want to host a killer party, make it a taco party. Check out this post to see how to pull it all together.

Taco Party Time

More Taco Recipes

Homemade Taco Seasoning Recipe + Video

No need to buy the taco spice packet from the grocery store. This Homemade Taco Seasoning is made from all the spices you already have in your spice cabinet. Add to 1 lb. of ground beef, chicken, shredded pork or beef.

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Prep Time: 5

Cook Time: 0

Servings: batch

Author: Susie Weinrich

Ingredients

▢ 1 teaspoon chili powder
▢ 1 teaspoon cumin
▢ ¾ teaspoon kosher salt
▢ ½ tsp onion powder
▢ ½ teaspoon garlic powder
▢ ½ teaspoon dried oregano - Mexican oregano if you have it
▢ ¼ tsp smoked paprika
▢ ¼ teaspoon black pepper
▢ red pepper flakes - to taste

Instructions

In a small bowl combine all the spices.
1 tsp chili powder , 1 tsp cumin , ¾ tsp kosher salt , ½ tsp onion powder , ½ tsp garlic powder , ½ tsp dried oregano , ¼ tsp smoked paprika, ¼ tsp black pepper , red pepper flakes
Stir really well, breaking up any clumps.
Use with your favorite tacos! This recipe is perfect for 1 lb. of meat. Double or triple if needed.
Tip: use the serving +/- buttons above to easily double or triple the recipe.
Can be stored in an air tight container for up to 12 months. The mixture will still be good after 12 months, but the spices may start to lose flavor.
To use this taco seasoning, pop over to this recipe for ground beef tacos

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

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How to Make Turkey Gravy (without drippings)

October 18, 2024 by Susie Weinrich 19 Comments

Guess what, turkey gravy doesn't have to be stressful! Especially at the holidays when you have 1000 other things to do. There is no need to wait and see if you might have enough drippings from your roast turkey to make gravy!!! You can make this one while the turkey is roasting… heck, you can even make it two days in advance!

Turkey gravy in the middle of other holiday side dishes like mashed potatoes, stuffing and roasted carrots.

This Turkey Gravy recipe is out-of-this-world delicious. We tested and tested until we were totally satisfied with the layers of flavor. Best part?? No dripping are required to get those layers of flavor for AMAZING Turkey Gravy.

Stress. Free. Gravy. Promise.

If there were more stars available, I would happily fill them.
I've long relied, sadly, on store-bought packets to rescue my ill-fated Thanksgiving gravy tries. I'm not sure what magical forces steered me to Mom's Dinner videos this year, but I'm beyond thrilled for that happenstance.
The [turkey] gravy video was so helpful for me to know what to expect as the process unfolded; plus, it introduced me to "Better Than Bouillion" - wonderful.
We even added re-heated gravy leftovers to the next morning's breakfast to bring wonderfulness to the turkey sausages.
Thank you, thank you, thank you. Such a positive game-changer!

– Patty

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How To Build Layers of Flavor

There is NO skimping on flavor here! In fact, this gravy is going to have WAY more flavor than just using drippings, flour, and broth.

Onions are caramelized in plenty of butter to start the recipe.
Fresh herbs are added for flavor layer #2.
Better Than Bouillon Turkey Base is the perfect secret ingredient here, it punches up the flavor with no effort.
Use a high quality turkey broth for maximum flavor.

Flat Whisk

We love this flat whisk to make sauces and gravy. The whole balloon lays flat in the pan, ensuring a totally silky gravy!

Turkey Gravy Ingredients

Turkey Stock – Using a turkey stock is what will give this gravy it’s signature “turkey” flavor. If you are making this gravy for the holidays you will most likely be able to find turkey stock in the grocery store without any troubles!

Turkey Base – We like to use Better Than Bouillon brand for our Turkey Base. You can generally find it in the grocery store, but if not you can easily order it from Amazon. It mixes with the flour and helps thicken the gravy perfectly. It also punches up the flavor of your turkey gravy… It will take it from “this is good gravy” to “Holy Sh*t I need the recipe for this gravy asap”.

Herbs – A combo of rosemary, sage and thyme steep in the gravy and give it that extra boost of flavor. Use the combo of herbs you love.

Ingredients shown are used to prepare turkey gravy without drippings.

Onion – Most of the gravies here at Mom’s Dinner start with caramelizing onions. It is the beginning of building amazing flavor! One large yellow onion is all you need.

Garlic – The garlic also steeps in the butter and starts the turkey gravy out on the right foot… building amazing flavor. You just want to crack or smash the garlic so that it will release it’s flavor into the butter, but will easily strain out of the gravy before thickening.

Salted Butter – Yep, salted butter…it’s the only butter we recognize here at Mom’s Dinner! We start by infusing the butter with the flavors of caramelized onion, garlic and herbs. Then it is mixed with the turkey base and flour to help in the gravy thickening process.

All Purpose Flour – any time you make gravy you will most likely be adding an all purpose flour to the mix. It mixes with the fat (butter and turkey base) to make a roux, which is the thickener for your gravy.

Watch The Recipe

How To Make Turkey Gravy, No Drippings

This is a quick picture overview of how to make turkey gravy without the turkey drippings. For more detailed instructions and ingredient measurements, pop down to the recipe card.

Onions and celery sauteing in a skillet.

Step 1

Melt the butter in a large skillet and sauté the onions until they start to brown around the edges.

Celery and onions with fresh herbs in a skillet.

Step 2

Add the cracked garlic and herbs. Sauté another 10 minutes.

Flour added to the veggie mixture in a skillet.

Step 3

Stir in the turkey base and then sprinkle in the flour.

Flour coated veggies and fresh herbs being combined in a skillet.

Step 4

Stir around the pan for 1 minute to cook the flour.

Step 5

Pour in the turkey stock and whisk really well, all the way to the edges of the pan. Let the gravy thicken while it simmers.

Gravy being poured into a colander to remove the large pieces.

Step 6

Pour the gravy through a fine mesh sieve over a bowl. Remove the solids and discard.

Hands holding a glass gravy boat filled with super flavorful turkey gravy without drippings.

Step 7

Serve the gravy hot! Pour over roasted turkey, mashed potatoes and stuffing.

Making Ahead & Reheating

You can make this turkey gravy a day or two ahead of your Thanksgiving feast…. again, no waiting on those dang drippings.

To make ahead, simply prep the Turkey Gravy completely and then let it cool. Place it in an airtight container in the fridge. The gravy will congeal in the fridge, that is ok.

Glass gravy boar with turkey gravy ready to serve.

To reheat place in a sauce pan over low heat. Stir it often until it is liquified and warmed through. Optionally whisk in a little additional turkey stock, water, chicken stock or milk/cream to reconstitute. Taste for seasonings and then serve hot!

Turkey Gravy Troubleshooting

You and I both want your gravy to be PERFECT, and this recipe is pretty spot on… but we know things happen in the kitchen, so here are some troubleshooting tips for perfecting the texture and flavor of your turkey gravy:

Gravy got too thick?? Whisk in some additional turkey stock, chicken stock, milk, or even water. Then re-taste for additional seasonings needed.
Gravy didn’t thicken enough?? Keep simmering over low heat, stirring often. This will evaporate some of the liquid content and help it thicken. If that doesn’t work or you are out of time you can make a slurry of 1 tablespoon cool water and 1 tablespoon cornstarch, pour it into SIMMERING gravy, it should thicken pretty quickly. Repeat this as needed.
The Turkey Gravy is too salty?? No problem, you just need to dilute it slightly. In this case I might recommend adding water or a low sodium broth if you have it. Milk content can also help diminish salt content, consider adding milk or half & half. Then re-taste for additional seasoning needed (poultry seasoning or dry sage will add back flavor, without adding saltiness).
I want a little more flavor in my Turkey Gravy?? Whisk in some poultry seasoning, dried sage, and black pepper. Taste again and add more as desired.
My Gravy got lumpy?? No problem! First run the gravy through the fine mesh sieve. If that didn’t do the trick whisk the heck out of the gravy. If that still didn’t do it, run the gravy in a blender just a couple pulses until it is smooth.

Recipe Tips to Remember

Use salted butter to start your gravy.
Make sure the onions caramelize a little on the edges before moving on with the recipe.
Use fresh herbs for the best flavor.
Don’t skip the turkey base, it adds a lot to this gravy.
Use a turkey STOCK, not broth, for the most flavor.
Make sure you whisk all the way to the edges of the pan, that flour mixture can tend to get stuck in the corners of your skillet.
Don’t forget to put a bowl under the sieve to strain the solids (I have heard of people accidentally straining the gravy into the sink 🥲)

Thanksgiving Dinner for 10 with a Thanksgiving table photo

A Full Thanksgiving Menu

Make an unforgettable Thanksgiving meal that everyone will rave about for years to come. This article includes a full menu, with printable recipes.

Get the recipes

More Gravy Recipes

We take our gravy very seriously here at Mom’s Dinner. You can make any one of these with the confidence it will turn out over-the-top flavorful!

Chocolate Chip Cheesecake Bars

October 15, 2024 by Susie Weinrich Leave a Comment

This is a super easy recipe for Chocolate Chip Cheesecake Bars. It starts with a tube of store bought chocolate chip cookie dough, chocolate chips and a super simple homemade cheesecake filling. It is all layered together in an 8×8 pan and baked for 35-40 minutes.

Chocolate chip cheesecake bars cut into small squares, ready to share.

This is an indulgent recipe that is perfect for the holidays or family celebrations.

Ingredient Details

Store Bought Cookie Dough – this is one of my favorite parts of this dessert, the cookie layer is made from store bought cookie dough. Just look for a “roll” of chocolate chip cookie dough in the refrigerated case.

Chocolate Chips – You will sprinkle extra chocolate chips in-between the layers and on top. I have made this with regular and mini semi sweet chocolate chips, they both work great.

Ingredients shown are used to prepare chocolate chip cheesecake bars.

Cheesecake Ingredients – Cream Cheese, sugar, flour, sour cream, lemon, egg, kosher salt. All these ingredients get mixed together to make the cheesecake layer. Make sure your cream cheese is softened at room temp so it blends up smooth.

How To Make Chocolate Chip Cheesecake Bars

This is just a simple overview of the steps to make Chocolate Chip Cheesecake Bars. For more detailed instructions and ingredients, pop down to the recipe card.

Parchment paper clipped to the inside of a square baking pan.

Step 1

Start with an 8×8 baking pan, lay a piece of parchment paper over the bottom, and then with a few inches overhanging the sides. Spray the bottom with non-stick spray

I like to clip the paper into place with two binder clips.

Raw chocolate chip cookie dough pressed over parchment paper in a baking dish.

Step 2

Take about ½ of the chocolate chip cookie dough and spread it across the bottom of the pan. This layer will be thin, that is ok. If you need to take a few extra chunks from the other half that is ok too.

Extra chocolate chips added to the top of the cookie dough in the baking pan.

Step 3

Top with / cup of chocolate chips.

Step 4

Make the cheesecake mixture; beat together the cream cheese, flour and sugar. Add the sour cream, egg, vanilla, lemon juice and salt and beat for another 30 seconds.

Extra chocolate chips sprinkled over the cheesecake mixture in the baking pan.

Step 4

Spread the cream cheese filling on top of the cookie dough, then take the remaining cookie dough and dot the top of the cheesecake. Sprinkle with remaining chocolate chips.

Freshly baked chocolate chip cheesecake bars in a baking pan.

Step 4

Bake at 350°F for 35-40 minutes. The cheesecake layer will not look done, but it is done!

Top view of freshly baked chocolate chip cheesecake bars on parchment paper.

Step 4

Let the bars cool for about 30 minutes. Then refrigerate for about 2 hours to set up. Remove from the pan using the parchment paper “handles”. Then slice into 16 small bars (4×4)

RECIPE TIPS TO REMEMBER

Let the chocolate chip cookie dough sit at room temp for a few minutes to “un-harden” before trying to mash it into the baking pan.
The bottom layer of chocolate chip cookie dough will be thin, that is ok.
Make sure the cream cheese is at room temp so it blends up smooth.
Use page clips to keep the parchment paper in place while making the bars, then remove before baking. – See photos

Side shot of chocolate chip cheesecake bars removed from the baking pan and sitting on parchment paper showing the golden crust and cheesecake filling with cookies baked into the top.

Let the parchment paper hang over the edges of the pan. This will help you take the bars out of the pan after they cool.
The cheesecake part will look underdone when they are finished cooking. But it will set up as it cools.
Make sure the bars are completely chilled and set before cutting.
Run a sharp knife around the edges of the pan so they will easily lift out.

More Simple Dessert Recipes

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Hearty Baked Rigatoni

October 10, 2024 by Susie Weinrich 3 Comments

You are going to love this recipe for Baked Rigatoni it is hearty and super flavorful!! Grab your deepest casserole dish, because you are about to fill it up with the most flavorful meat sauce with rigatoni pasta and, of course, plenty of cheese. It makes a fantastic family dinner. Pair it with a Caesar Salad and some soft garlic bread for an excellent Italian dinner night.

Hand scooping out a portion of baked rigatoni with melty cheese coming away from the pasta, from the baking dish.

If Italian Sausage is more you jam, we also have a Baked Penne with Italian Sausage that you will love!

Ingredient Details

Rigatoni pasta – this is the perfect pasta for a baked pasta dish. It is hearty enough for the boiling and baking. And the shape allows the sauce and cheese to coat the inside and the outside of each noodle!

Sauce – This is where we take a shortcut in this recipe, use your family’s favorite store-bought jar sauce! We LOVE Rao’s Marinara or Tomato Basil Sauce. Costco is a great place to grab those.

Ingredients shown are used to prepare baked rigatoni.

Ground Beef – We highly reccomend using an 85/15 ground beef for this dish. It has enough fat to be flavorful, but not so much that it makes your recipe greasy. Use a meat chopper to make quick work of crumbling the ground beef!

Spices/Seasonings – A combo of Italian Seasoning, garlic powder, onion powder, sugar, kosher salt and fennel seeds make this the sauce super flavorful! And it will make the sauce taste homemade… shhhhh!

Fresh Herbs – A little fresh basil also makes the sauce taste homemade!

Cheeses – Use a whole milk mozzarella and shred it by hand for the creamiest texture! Add some good parmesan cheese to the top for an extra cheesy Baked Rigatoni.

Heavy Cream – Just a little heavy cream added to the sauce makes the whole dish a little richer and delish!

How To Make Baked Rigatoni

This is just a basic overview of the steps to make Baked Rigatoni, for more detailed instructions and measurements, pop down to the recipe card.

Browned ground beef and onions in a skillet with a wooden serving spoon stirring it.

Step 1

Brown and crumble the ground beef with a chopped onion.

Step 2

While you are making the sauce, boiled the rigatoni to al dente, in salted water.

Pasta sauce with ground beef in a skillet with a wooden serving spoon.

Step 3

Add the garlic and seasonings to the ground beef. Then pour in 2 jars of marinara. Simmer for 15 minutes.

Chopped fresh basil and heavy cream added to the pasta sauce.

Step 4

Add fresh basil and heavy cream to the sauce.

Gooey cheesy rigatoni coated with cheese and pasta sauce in a skillet.

Step 5

Combine the cooked pasta, meat sauce and some of the mozzarella cheese.

Additional cheeses topping the rigatoni mixture.

Step 6

Pour into a deep 9×13 casserole pan. Top with a combo of mozzarella cheese and parmesan cheese.

Top view of a freshly baked rigatoni pasta bake with a fresh sprig of basil on top and serving spoons resting on the side.

Step 7

Bake uncovered at 350°F for 25 minutes.

Serving

Serve heaping spoonful’s of this Rigatoni Bake with a salad and garlic bread. Place a bowl of dipping oil and mixed olives on the table.

Recipe Tips to remember

While the sauce is simmering, bring a large pot of salted water to a boil and cook the pasta just shy of al dente (about 10 minutes) – doing multiple steps at the same time will save you time.
Don’t overcook the pasta in the boiling water, you want to save some room for the pasta to cook in the oven too.
Use 85/15 ground beef, which has enough fat to be flavorful, but not too much so it’s greasy.

Hands placing a rigatoni bake on the table with serving spoons to share.

Use whole milk mozzarella and hand shred for the creamiest dish!
Add the fennel seed to the sauce for an extra layer of flavor.
Use a high quality store bought marinara like Rao’s for more of a “homemade” flavor.

More Well Loved Italian Dinner Ideas

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20 Min Glazed Salmon

October 3, 2024 by Susie Weinrich Leave a Comment

This is an amazing Glazed Salmon recipe that has layers of flavor and is ready in just 20 minutes. A 4 ingredient chili powder and brown sugar rub seasons the salmon and after it is cooked flaky tender in a skillet, it is coated with a 2 ingredient lime and orange marmalade glaze.

Flaky pieces of glazed salmon over partially eaten rice and green beans on a plate.

We like serving this Glazed Salmon with rice and a green veggie like roasted broccoli or oven asparagus or green beans.

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Ingredient Details

There aren’t many ingredients in this recipe. Just a ton of flavor from a few ingredients. Here is what you need:

Salmon Filets – the recipe calls for skinless salmon filets, but if you are only finding skin-on that works too. Just choose a high quality salmon that is bright pink/reddish in color.

Brown Sugar, Chili Powder, and Cumin – these spices, mixed with a little kosher salt, make a simple and flavorful rub for the salmon filets.

Orange Marmalade – one of the two ingredients in the glaze. The orange marmalade lends a citrus sweetness to the glaze. We also use orange marmalade in this Ham Glaze.

Limes – the second ingredient in the glaze. The lime flavor pairs perfectly with the orange in the marmalade, and the tartness cuts some of the sweetness. It is a perfect match.

Watch The Recipe

How to Make Glazed Salmon

This is a super simple recipe – these are just basic steps to make the Glazed Salmon for more detailed instructions and ingredient measurements, pop down to the recipe card.

Step 1

Pull the salmon out of the fridge and check for bones. Let salmon sit at room temp while you make the rub.

Raw salmon filets coated with homemade seasoning on parchment paper.

Step 2

Rub the spice mixture on all sides of the salmon filets.

Small bowl of 2 ingredient glaze to use on a salmon filet.

Step 3

Make the glaze.

Hot oil in a skillet with golden brown salmon filets sauteing.

Step 4

Heat the oil in the skillet and cook the salmon, about 4 minutes, flip and another 3 minutes.

Seasoned salmon filets in a skillet topped with a glaze.

Step 5

Turn the heat to low and spoon the glaze over the salmon filets. Turn the salmon in the glaze to coat.

Seasoned salmon filets in a skillet with a glaze simmering around it.

Step 6

Continue to cook until the salmon reaches 135°F.

Plate of white rice topped with a glazed salmon filet with a side of green beans and two lime slices garnished on the side.

Step 7

Serve with the glaze from the pan spooned over the filets.

Recipe Tips To Remember

Let the salmon sit at room temp while making the rub and glaze. Helps the salmon cook evenly.
Choose a high quality fresh salmon for the best flavor.
Rub your fingers across the salmon filet to check for bones. Use tweezers to remove any bones before cooking.
Use a marmalade that has visible orange peel pieces for the most flavor.
Don’t overcook the salmon, 135°F will give you tender flaky salmon.
If you like spice, add red pepper flakes for a little heat.

More Salmon Recipes

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20 Minute Glazed Salmon Recipe + Video

An amazing Glazed Salmon recipe that has layers of flavor and is ready in just 20 minutes. It is made with a 4 ingredient rub and a 2 ingredient glaze!

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 84kcal

Author: Susie Weinrich

Ingredients

▢ (4) 6 oz skinless salmon filets
▢ 3 tsp. olive oil

For the Rub

▢ 1 Tbsp. brown sugar
▢ ¾ tsp. kosher salt
▢ 1 ½ tsp. chili powder - or ancho chili powder
▢ 1 tsp. cumin

For the Glaze

▢ 4 Tbsp. orange marmalade
▢ 3 tsp. fresh squeezed lime juice
▢ Lime wedges and red pepper flakes for serving

Instructions

Pat the salmon filets dry with a paper towel and let sit at room temp. while you prepare the rub mixture and the glaze
(the salmon will cook more evenly and quicker if it rests at room temperature and is not cold in the center).
For the rub: combine the brown sugar, salt, ancho chili powder and cumin in a small bowl and stir to combine.
1 Tbsp. brown sugar, ¾ tsp. kosher salt, 1 ½ tsp. chili powder, 1 tsp. cumin
For the glaze: combine the marmalade and the lime juice in a small bowl and whisk to combine. Set aside.
4 Tbsp. orange marmalade, 3 tsp. fresh squeezed lime juice
Rub approx. 2 tsp. of the rub per filet on all sides of the salmon.
(4) 6 oz skinless salmon filets
Heat the olive oil in a large non-stick skillet over medium heat.
3 tsp. olive oil
Add the filets to the hot skillet and sauté on the first side for 3-4 minutes until golden brown. Flip the filets and cook the other side for approx. 2-3 minutes more.
At this point, turn the heat to low and pour the marmalade glaze over the fish filets. Carefully flip the filets with tongs or a spatula until coated with the glaze on all sides.
Once the salmon flakes easily with a fork or the internal temperature registers approx. 135℉ remove the fish from the pan and plate.
Spoon the remaining sauce over the filets. Serve with a lime wedge. Sprinkle on red pepper flakes for extra heat.

Recipe Tips and Notes:

Let the salmon sit at room temp while making the rub and glaze. Helps the salmon cook evenly.
Choose a high quality fresh salmon for the best flavor.
Rub your fingers across the salmon filet to check for bones.
Use tweezers to remove any bones before cooking.
Use a marmalade that has visible orange peel pieces for the most flavor.
Don’t overcook the salmon, 135°F will give you tender flaky salmon.
If you like spice, add red pepper flakes for a little heat.

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

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Best Recipe for Creamy Coleslaw

October 2, 2024 by Susie Weinrich 3 Comments

If you need a classic creamy coleslaw recipe, keep reading… I've got you covered. After years of backyard cookouts and summer BBQs here in the Midwest, I've learned that hand-chopped cabbage makes the best coleslaw, not stringy shredded cabbage, CHOPPED. It creates the perfect texture, stays crisp longer, and doesn't turn watery like bagged mixes. This is a true Midwest side dish that we've nailed when it comes to both flavor and texture, and I know you're going to love it.

This Coleslaw pairs perfectly with these Old Fashioned Baked Beans and Classic Potato Salad Recipe! It also makes a killer topping for Pulled Pork and BBQ Beef sandwiches!

This is a delicious recipe!! Our whole family loves it, and I love that it's easy to make this from scratch. My husband is super picky when it comes to coleslaw and he approves. 🙂 – Amelia

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Homemade Coleslaw Ingredients

Green Cabbage – cutting your own cabbage as opposed to buying slaw mix creates a crispier and fresher coleslaw. It also tends to be less watery and holds it’s crisp after a day in the fridge.
Carrot – I like buying carrot chips and then rough chopping them for this recipe. You can also buy pre-shredded carrots and then give them a rough chop.
Red Onion – A little red onion goes a long way in your coleslaw. You just need ¼ cup. If your red onion is extra strong cut a chunk off the onion and then rinse it under cool water, lightly separating the layers. This rinses away to enzyme that will have the red onion taking over your dish.

Ingredients shown are used to prepare creamy coleslaw.

Mayonnaise – This is the base ingredient for your homemade coleslaw dressing. Use a good mayo! We like any of these brands:
- Hellmann’s
- Dukes
- Burman’s – Aldi Store Brand
- Kensington
- Kewpie (although I have not tried this one, people really like it)
Sour Cream – Will mellow the flavor of the mayonnaise without diluting the dressing.
Celery Salt – Classic ingredient in coleslaw dressing. Make sure you are using celery salt and not celery seed.
White Vinegar and Lemon Juice – Adds just the right amount of “tang” and freshness to your coleslaw dressing.
Sugar – Balances the tang of the vinegar, mayo and sour cream.
Garlic Powder – Just a dash will do ‘ya.

Watch: The Best Coleslaw Recipe

How to Make Creamy Coleslaw

This is a quick overview of how to make the Homemade Coleslaw recipe. For more detailed steps and ingredients, pop down to the printable recipe card.

Chopped and diced ingredients added to a mixing bowl before combining.

Step 1

Cut all the veggies and add to a large mixing bowl.

Susie pouring the sauce over the coleslaw ingredients in a mixing bowl.

Step 2

Make the dressing and pour over the veggies.

Susie stirring the coleslaw sauce into the fresh chopped ingredients.

Step 3

Stir everything to combine. Refrigerate for 2 hours-24 hours.

Bowl of creamy coleslaw with a fork resting in the mixture.

Step 4

Serve chilled!

Recipe Tips

Cut your own cabbage instead of buying pre-shredded slaw mix.
Rough chop the cabbage, red onion, and carrots for a classic coleslaw texture.
After you cut your onion open, if it is super strong give it a little rinse under cool water before chopping.
Let the coleslaw sit in the fridge for 2 hours up to 24 hours to cool and meld before serving.
Use this coleslaw as a side dish but ALSO serve it piled on top of BBQ sandwiches!

Variations

Asian Style Creamy Slaw

Use rice vinegar and a splash of soy sauce
Add sesame oil and grated ginger
Finish with sesame seeds

Southwest / BBQ Slaw

Add corn and black beans
Mix in cumin and smoked paprika
Squeeze of lime, optional chipotle

Hawaiian / Tropical Slaw

Add pineapple or mandarin oranges
Finish with lime zest

What to Serve with Homemade Coleslaw

If you need a menu to pair with this Creamy Coleslaw here is the perfect menu of recipes from Mom’s Dinner:

How to Store

Store leftover creamy coleslaw in an airtight container in the refrigerator for up to 4 days.

If your coleslaw becomes watery after sitting, simply give it a good stir before serving. The cabbage will naturally release moisture over time, especially after it has been mixed with salt and dressing.

Make Ahead

If you are prepping coleslaw in advance for a party or cookout, you can shred the cabbage and mix the dressing separately up to 2 days ahead. Store them in separate airtight containers and toss together a few hours before serving for the freshest crunch.

Can you Freeze Coleslaw

Creamy coleslaw does not freeze well. The mayonnaise-based dressing will separate and become grainy once thawed, and the cabbage will lose its crisp texture.

More Side dishes

man tending the grill with a pair of tongs

30+ BBQ Side Dishes

If you are in need of some additional side dish ideas to pair with this coleslaw, this is the perfect resource:

Get the recipes →

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How To Cook Bacon in the Oven

September 24, 2024 by Susie Weinrich Leave a Comment

Yes, you can cook perfectly crispy bacon in the oven. Promise! It doesn’t take much time or effort. Depending on the thickness of your bacon you need 18-24 minutes in a 400°F oven and you have amazing crispy bacon.

Bacon is back on the menu, baby! Make amazing BLT’s or Bacon Cheese Burgers, crumble it on top of soups or baked potatoes, or just have bacon for breakfast.

Watch the video in the recipe card below to see how it is done!

Thickness Matters

No matter the thickness of your bacon you will cook it at 400°F. That is hot enough to cook the bacon crispy, but not so hot you burn the bacon before the thicker parts are cooked.

peeling bacon from a slab and placing on a baking sheet with parchment paper.

However, with thicker bacon you will want to cook for a longer time. Here is a good guide for bacon cooking times based on thickness:

Bacon Cooking Times

Traditional Cut Bacon 18-20 minutes
Thick Cut Bacon 20-22 minutes
Thick Center Cut Bacon 20-24 minutes
Extra Thick Butcher Cut Bacon 22-24 minutes

Bacon Tips to Remember

Preheat your oven before adding the bacon!
Crumple your parchment paper so it will lay flat on the baking sheet
Start with COLD bacon, straight out of the fridge. This helps you peel the bacon from the slab without it stretching out.
Use a rimmed baking sheet to catch any bacon grease that cooks out.
Lay the bacon side-by-side on the baking sheet. It’s ok if the bacon touches, just don’t overlap the slices.
Flip the bacon half way through the cooking time
Remove the bacon to a paper towel lined plate to absorb excess grease and increase crispiness.

More Bacon Recipes

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Oven Cooked Bacon Guide + Video

No matter the thickness of your bacon, this guide will help you make crispy bacon in your oven, every time!

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Prep Time: 10

Cook Time: 20

Servings: pieces

Author: Susie Weinrich

Equipment

▢
large rimmed sheet pan
▢
Parchment paper

Ingredients

▢ 10-12 slices bacon - any thickness, any flavor/smoke

Instructions

Leave the bacon in the fridge while you preheat the oven to 400℉.
Cold bacon is easier to work with!!
Prep a large rimmed bacon sheet with parchment paper. Crumpling your parchment paper first will help it lay flat on the baking pan.
Lay the bacon side-by-side on the prepared baking sheet. It is ok if the slices are touching, but don't overlap them.
10-12 slices bacon
Cook the bacon for half the time, then flip each slice over, and continue to cook for the remaining time. Here is a guide for cooking time depending on thickness:
Traditional Cut Bacon 18-20 minutes
Thick Cut Bacon 20-22 minutes
Thick Center Cut Bacon 20-24 minutes
Extra Thick Butcher Cut Bacon 22-24 minutes
At the end of the cooking time check the "look" of your bacon. If it looks like your desired amount of doneness, pull it out of the oven.
If you want it crispier, add 1-1:30 minutes to the cooking time.
Transfer the slices to a paper towel lined plate.
Let the bacon cool for a few minutes on the paper towel lined plate. It will crisp up as it cools.

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

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Moist Zucchini Bread Recipe

September 9, 2024 by Susie Weinrich 5 Comments

This is such a wonderful recipe for Zucchini Bread! When this recipe was created and tested we were looking for a soft and moist texture with a slightly crispy and sweet crust on the top. We wanted the flavor to be spiced with cinnamon and clove… and this recipe achieves it all!! You are going to love this Zucchini Bread, especially if you have a garden overflowing with zucchini.

Fresh baked zucchini bread with a thick slice laying in front.

This Zucchini Bread makes a wonderful breakfast treat, or afternoon snack. It is similar to a banana bread, but instead of overripe bananas you get to use zucchini. Don’t worry the zucchini doesn’t add a savory vegetable flavor, it just adds a ton of moisture to the bread!

Honestly, I have even served this bread as side dish to dinner. It served it with BBQ Grilled Pork Tenderloin but it would also be great with a Dutch Oven Beef Stew, or Corn Chowder.

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Why You’ll love this Homemade zucchini Bread Recipe

Perfectly moist every time The zucchini keeps the bread tender and soft without making it soggy.

Not overly sweet Just the right balance for breakfast, snacking, or dessert.

Great way to use up summer zucchini No wasting those garden extras or farmers market finds.

Sneaking in veggies No one will know the bread is actually packed with a green veggie!

Freezes beautifully Make a double batch and stash a loaf for later.

Customizable Add nuts, chocolate chips, or a cinnamon swirl depending on who you're baking for.

Easy Zucchini Bread Recipe Ingredients

Zucchini Squash – look for green zucchini, depending on the size of the zucchini you will need 2-3. Trim the ends off the zucchini and you can partially peel some of the skin, although that is not necessary.
Sugar – all white sugar is what you need for this recipe, no brown sugar. The zucchini already lends enough moisture to the bread. And using all white sugar makes the top crust just a bit crispy!

Ingredients shown are used to prepare zucchini bread.

Canola Oil – a canola or vegetable oil works in this zucchini bread recipe.
Eggs – 3 large eggs.
Vanilla – a little vanilla extract enhances the sweetness of the zucchini bread.
All Purpose Flour, Baking Soda, Baking Powder, Kosher Salt – these are standard bread making ingredients.
Cinnamon and Clove – these two spices flavor the zucchini bread PERFECTLY!! It may seem like a lot of clove, but trust that it infuses the best flavor and doesn’t overpower the bread.
Optionally you can add mini chocolate chips, chopped walnuts or chopped pecans.

How to Prep the Zucchini

To use the fresh zucchini in this recipe you will need to do a little prep. First wash the zucchini and trim off the ends. Optionally you can partially peel the zucchini, but it isn’t completely necessary. Then you will need to grate the zucchini.

You can use a box grater, using the larges hole grater. You could also use a food processor fitted with the grating blade (that’s how I like to grate cheese, my least favorite kitchen task!).

Do not squeeze or remove any of the liquid from the zucchini, you want to add all that moisture to your bread. After it is grated, measure out 2 ½ cups and add to the batter.

How To Make Zucchini Bread

Step 1

Grate the zucchini and set aside. Preheat the oven to 325°F. And spray two loaf pans with non-stick spray and dust with flour.

Mixing paddle being lifted out of the mixing bowl, coated with batter for zucchini bread.

Step 2

Mix the eggs, oil, sugar, zucchini and vanilla together for about 2 minutes.

Mixing bowl with batter for zucchini bread combined.

Step 3

In a medium bowl stir/whisk together the dry ingredients.

Slowly mix the dry ingredients into the wet. Don’t overmix.

Fold in the chocolate chips if using.

Zucchini bread batter added to a loaf pan.

Step 4

Divide the batter between 2 loaf pans. Bake for 50 minutes.

Top view of a freshly baked zucchini bread in the pan.

Step 5

Let the Zucchini Bread cool in the loaf pans for about 15 minutes before removing. Run a sharp knife around the edge of the bread to remove from the pan.

Variations

One of the best things about zucchini bread is how easy it is to customize. Use these ideas to make it fit your family, the season, or what you have on hand.

Chocolate Chip Zucchini Bread

Fold in semi-sweet or mini chocolate chips for a sweeter, kid-friendly loaf.
Sprinkle a few on top before baking for a bakery-style look.

Walnut or Pecan Zucchini Bread

Add chopped walnuts or pecans for crunch.
Toast the nuts first for deeper flavor.

Lemon Zucchini Bread

Add fresh lemon zest to the batter.
Finish with a simple lemon glaze for a bright, summer-style loaf.

Cinnamon Swirl Zucchini Bread

Swirl in cinnamon sugar before baking for a coffee-shop-style twist.
This works especially well for brunch or gifting.

Carrot Zucchini Bread

Tastes similar to carrot cake and works well with a light glaze.

Swap half of the zucchini for shredded carrot.

Tips for the Best Zucchini Bread

Grate the zucchini on the larges hole of the box grater.
Do no remove the moisture from the zucchini after grating.
If using chocolate chips, opt for mini chocolate chips.
Let the bread cool in the pan for 15 minutes before trying to remove.
To remove from the loaf pan run a really sharp knife around the edges of the bread, then turn the Zucchini bread out.
Store at room temp, covered, for up to 5 days.
Would be great served with Honey Butter!

Storing

Store leftover Zucchini Loaf at room temp, either wrapped in foil or in an air tight container for up to 4 days. This keeps it soft and prevents it from drying out.

For longer storage, place the wrapped loaf or slices in an airtight container and refrigerate for up to 7 days.

Freezing

Zucchini bread freezes beautifully! Let the bread cool completely. Wrap tightly in plastic wrap, then again in foil. Place in a freezer bag and freeze for up to 3 months. Let frozen bread thaw at room temperature for 1-2 hours, or overnight in the fridge.

Easy Zucchini Bread FAQ’s

Why did my bread sink in the middle?

This usually happens if there is too much moisture in the bread or it is underbaked. Some other reasons include opening the oven door too often or too early and using too much leavening (baking soda or baking powder). If the recipe calls for too much leavener the loaf will rise too quickly and then sink.

Does zucchini bread taste like zucchini?

Definitely not! You cannot taste the zucchini at all. I promise it doesn’t taste like vegetables. The zucchini has an undetectable flavor and just adds moisture, creates a soft crumb and texture.

More Bread and Muffin Recipes You’ll Love

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Deluxe White Chicken Lasagna Recipe

September 3, 2024 by Susie Weinrich 4 Comments

Last year I set out to make a super deluxe recipe for White Chicken Lasagna, and after months of dedication, tests and tweaks, we nailed this recipe and it is total perfection. The three parts of the lasagna are each delicious on their own; the homemade bechamel sauce, the pesto ricotta and of course the cheese/chicken/noodles… they all layer together into something even more spectacular.

Top view of a freshly baked deluxe chicken lasagna in a baking dish with a loaf of bread ready to serve with it.

Caveat, this is not a 20 minute dinner, lasagna is a labor of love, so plan this recipe when you have a little extra time in your day! It is perfect for the weekend or a Sunday family dinner.

Ingredient Details

There are 3 main components of putting together a Chicken Lasagna: assembly, spinach artichoke béchamel, and the ricotta mixture. See the details for each one below.

Ingredients shown are used to prepare deluxe chicken lasagna.

Assembly – which contains the lasagna noodles, cooked chicken, and shredded mozzarella cheese.

This is a great recipe to use rotisserie chicken from the grocery store or Costco! If you already have chicken breasts you want to use I recommend poaching the chicken, or baking it at 350°F for about 20-25 minutes until they reach 165°F internal temp.

Tip for Shredding Chicken

To easily shred WARM chicken (it needs to be warm to do this!), place the chicken breasts in the bowl of a stand mixer, with the paddle attachment run the mixer for about 20-30 seconds and it shreds the chicken perfectly!

Shredding your own mozzarella cheese is the best way to ensure you have creamy melted cheese in your lasagna. It is my LEAST favorite kitchen task, but I still do it because it makes such a huge difference over buying pre-shredded cheese.

Spinach Artichoke Béchamel Sauce – which is a flavorful creamy white sauce. It contains butter, olive oil, flour, milk, onion, garlic, seasonings, thawed spinach, and chopped artichokes.

Thaw your frozen chopped spinach in the fridge overnight, or in the microwave. Make sure you squeeze all of the water from the spinach. You can do this by twisting it up really tight in a clean kitchen towel, or the method I use is placing it in a mine mesh colander and pressing it very hard.

Spinach resting in a fine mesh colander with the water removed.

Pesto Ricotta – which contains a whole milk ricotta, pesto, egg, parmesan cheese, and garlic.

You can use homemade pesto, which will be the most flavorful. The second option is to use a store bought refrigerated pesto. If you buy a shelf stable pesto, look at the ingredients and make sure basil is one of the first two ingredients.

How To Make Chicken Lasagna

Below are the general steps required to make an amazing Chicken Lasagna, including pictures to accompany the steps. For more detailed descriptions and measurements pop down to the recipe card.

Step 1

Boil the lasagna noodles in salted water. Drain.

Cooked lasagna noodles laid out flat on a baking sheet.

Step 2

Lay the noodles on a rimmed baking sheet coated with non-stick spray until you are ready to use them.

Step 3

Mix the Pesto Ricotta ingredients together and set aside.

Skillet with spinach artichoke béchamel combined.

Step 4

On the stove top sauté the onions in the oil. Add the butter and flour, making a roux. Whisk the milk into the roux, ensuring there are no lumps. Add the heavy cream, seasonings, thawed and drained spinach and the chopped artichokes.

Chicken Lasagna layered in a 9x13 pan, ready for the oven.

Step 5

Time to assemble! Layer the lasagna in a deep 9×13 pan. (a video showing the exact layering process is in the recipe card below)

A Chicken Lasagna in a pan covered with foil, ready to go in the oven

Step 6

Cover with foil and bake at 375°F for 45 minutes. Remove the foil and bake another 15 minutes. Broil for 3-5 minutes to brown the top.

Deluxe chicken lasagna with a slice removed and a serving spoon resting in the pan.

Step 7

Let cool for 15-20 minutes to set up and then cut into squares to serve.

Layering Video

Watch the video in the recipe card below to see exactly how to layer the Chicken Lasagna so all the layers cook perfectly. Here is an overview:

How To Layer Chicken Lasagna

1 ½ cups béchamel sauce
3-4 lasagna noodles
½ the ricotta mixture
2 cups cooked chicken
1 cup shredded cheese
⅓ of the béchamel sauce
3-4 lasagna noodles
½ the ricotta mixture
2 cups cooked chicken
1 cup shredded cheese
⅓ of the béchamel sauce
3-4 lasagna noodles
remaining béchamel sauce
remaining shredded cheese

Serving Suggestions for White Chicken Lasagna

Chicken Lasagna makes a wonderful Italian dinner, so pair it with some traditional Italian side dishes! A salad and garlic bread makes a great duo. I would recommend serving a vinaigrette on the salad over a Caesar salad, because the lasagna is already so creamy.

How to Make Chicken Lasagna Ahead of Time

This White Chicken Lasagna can definitely be assembled a day ahead and baked the next day for dinner. Although I wouldn’t recommend freezing this lasagna because of the cream content.

If you are baking straight from the fridge, bake covered for 1 hour at 375°F, then remove the foil and bake another 10-15 minutes. Finally broil for 3-5 minutes to brown the top.

Recipe Tips To Remember

Make sure to squeeze all the water from the spinach. I like to use a fine mesh colander and press it firmly.
Spray non stick spray on a rimmed baking sheet and lay the cooked lasagna noodles out to cool. This prevents the noodle from sticking together while you assemble the other ingredients.
Use a deep dish 9×13 casserole pan so the lasagna will fit!
Place the lasagna pan on a rimmed baking sheet so if the lasagna boils over you avoid a mess in the oven.
Spray the underside of the foil before placing it on the lasagna, it will help prevent the cheese from baking to the foil.
Let the lasagna cool for 15-20 minutes so it sets up before you cut it.

How to Store Chicken Lasagna

You can store your leftover lasagna in the fridge in a covered container for up to 4 days. It will thicken/harden as it cools in the fridge.

To reheat 1 portion, I would recommend cutting a slice in half so the middle will warm through, pop in the microwave for a minute or two.

To reheat many portions, heat the oven to 350° F and cover the lasagna pan with foil. Bake/warm for about 20 minutes, the uncover and bake an additional 5-10 minutes. Test the middle before serving.

More Lasagna Recipes To Love

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Garlic Parmesan Mashed Potatoes

August 27, 2024 by Susie Weinrich Leave a Comment

These Garlic Parmesan Mashed Potatoes are bursting with layers of flavor! They are made from Yukon Gold Potatoes, which are so creamy, and are mixed with plenty of garlic, fresh grated parmesan cheese, sour cream, salted butter, kosher salt and milk. They make an amazing side dish for just about any dinner or Holiday menu.

Hands picking up a large bowl of creamy garlic parmesan mashed potatoes with melted butter over the top and a serving spoon resting in it.

We don’t mess around with our mashed potato recipes here at Mom’s Dinner. There is a whole library of TESTED and APPROVED mashed potatoes to choose from, just search “mashed potatoes”. They are all SUPER flavorful and don’t need gravy to make them tasty... although we have some great gravy recipes too if you need them.

Ingredient Details

You just need a handful of easy-to-find ingredients to make this garlic parmesan mashed potato recipe.

Yukon Gold Potatoes – these are thin skinned potatoes that are yellow-ish in color. They have a really creamy texture and are less starchy than a russet potato. They are the perfect option for this recipe!

Salted Butter, Milk and Garlic Powder – This is the liquid base for the mashed potatoes. By warming the milk and melting the butter you potatoes stay nice and creamy. Also by adding the garlic powder into the warm milk/butter combo you revive the garlic flavor.

Ingredients shown are used to prepare garlic parmesan mashed potatoes.

Sour Cream – adds a layer of flavor and creaminess to the mashed potatoes.

Raw Garlic – yep, raw! The heat of the potatoes will slightly cook the garlic, but that raw garlic flavors the mashed potatoes beautifully. It just takes 2 cloves to really give you a punch of garlic.

Parmesan Cheese – choose a quality parmesan cheese wedge to grate and add to the mashed potatoes. Then sprinkle some on the top for pretty serving presentation.

How To Make Garlic Parm Mashed Potatoes

This is just a basic overview of the instructions to make Garlic Parmesan Mashed Potatoes, with pictures included. For more detailed instructions and measurements, just down to the recipe card.

Quartered peeled potatoes on a cutting board.

Step 1

Peel, cut and rinse the Yukon Gold Potatoes

Step 2

Place the potatoes in cool, salted water and simmer on the stove over medium heat until fork tender.

Glass measuring cup with milk, butter and garlic powder.

Step 3

Melt the butter into the milk and garlic powder.

Hand mixer in a bowl of creamy garlic mashed potatoes.

Step 4

Mash the potatoes and then mix in all the additional ingredients.

Garlic parmesan mashed potatoes served in a large serving bowl with grated parmesan and melted butter garnished on top with a serving spoon resting in the mixture.

Step 5

Taste for seasoning and then serve hot!

Serving

Since these mashed potatoes have flavors of garlic and parmesan they are excellent paired with Italian dishes, but are also great with a pork tenderloin, classic Thanksgiving dinner or Sunday Roast!

Recipe Tips to Remember

Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
Start your potatoes in cool water, it helps the potatoes cook evenly.
Salt your potato water!
For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
Warm the garlic powder in the milk and butter to bring out the garlic flavor
Use a high-quality fresh grated parmesan cheese for the best flavor
Always taste your mashed potatoes before serving to see if they need more salt.

More Amazing Mashed Potato Recipes

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Garlic Parmesan Mashed Potatoes Recipe

REALLY flavorful mashed potatoes made from Yukon Gold Potatoes mixed with garlic, parmesan, sour cream, butter and milk. They make an amazing side dish and don't need gravy!

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Prep Time: 15

Cook Time: 40

Servings:

Calories: 358kcal

Author: Susie Weinrich

Ingredients

▢ 3 lbs Yukon Gold Potatoes - peeled and cut into 2-3 inch cubes, then rinsed
▢ 7-8 cups cool water
▢ 4 tsp kosher salt - divided
▢ 1 teaspoon garlic powder
▢ 5 tbsp salted butter - melted
▢ ¼ cup milk - whole or half & half
▢ ⅓ cup full fat sour cream
▢ 2 cloves garlic (plump) - minced
▢ 1 cup parmesan cheese - fresh grated

Instructions

In a large pot add all your cut potatoes. Pour enough cool water over the potatoes until it covers them by about 2 inches. (this will be roughly between 7-9 cups.) Add in 3 teaspoon of the kosher salt.
3 lbs Yukon Gold Potatoes , 7-8 cups cool water
Place the pot on the stove over medium heat. Let it simmer for about 40 minutes until the potatoes are completely fork tender, but not falling apart.
In the microwave melt the butter and garlic powder into the milk for about 30 seconds. Set aside.
1 tsp garlic powder, 5 tbsp salted butter , ¼ cup milk
Drain the potatoes. Pour them back into the empty pot or a mixing bowl.
Add in the sour cream, the milk/butter mixture, minced garlic, parmesan cheese and the remaining 1 ½ teaspoon kosher salt.
Using a hand held mixer blend the potatoes until you have a creamy mash. For NO lumps AT ALL use a potato ricer, then stir in all the flavors (sour cream, milk, parmesan etc….)
⅓ cup full fat sour cream, 2 cloves garlic (plump), 1 cup parmesan cheese
Taste for additional seasoning (kosher salt).
Then top with a pat of butter and grate extra parmesan over top for extra deliciousness! Serve hot.

Recipe Tips and Notes:

These potatoes do not need gravy, but if you do want one, here are a few to choose from:

RECIPE TIPS TO REMEMBER:

- - Rinse the potatoes after peeling and cutting. Washes away some of the extra potato starch.
- - Start your potatoes in cool water, it helps the potatoes cook evenly.
- - Salt your potato water!
- - For completely smooth potatoes use a potato ricer, otherwise a hand held mixer works great.
- - Warm the garlic powder in the milk and butter to bring out the garlic flavor
- - Use a high-quality fresh grated parmesan cheese for the best flavor
- - Always taste your mashed potatoes before serving to see if they need more salt.

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

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Grilled Buffalo Chicken Burger with Blue Cheese Mayo

August 22, 2024 by Susie Weinrich Leave a Comment

If you love Buffalo flavor, and you want a really great grilled burger then this Grilled Buffalo Chicken Burger is going to satisfy your craving. When we want to switch things up from a classic burger in the summer, this is our go-to. It has amazing flavor, grills up juicy and tender and has a kick of spice. The blue cheese mayo and celery slaw take this burger over-the-top.

Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw.

Now if you don’t want to get your grill out, but you are craving these flavors, pop over to this Buffalo Chicken Meatball Recipe, and serve them on top of the celery slaw!

Ingredient Details

Ground Chicken – look for a good quality ground chicken. We love to alsways use the Smart Chicken brand because it is air chilled chicken which seems to have the most consistent texture and flavor. Also, steer away from “all breast meat” ground chicken.

Bread – this mixes with the liquids and creates a panade to keep the chicken burgers juicy and tender. Use any bread that is not overly seedy, nutty or grainy. Just a white or wheat sandwich bread works great.

Ingredients for buffalo chicken burgers on a table

Hot Sauce – Frank’s Red Hot is probably the most recognizable wing sauce / buffalo sauce. However I have used the Aldi brand and it works great too.

Sour Cream – Adds a nice flavor to the chicken burgers, and also adds moisture.

Garlic – just like in the classic burger, 1 or 2 raw garlic cloves in your burger mixture is SO good!

Ranch Dressing Mix – ranch is a classic flavor that pairs great with buffalo flavor. You will find this ranch mix in the dressing aisle. It comes in 1 oz packets is a dry powder mix.

Blue Cheese – Can’t have a buffalo burger without blue cheese! The little container of crumbled blue cheese works great for the burgers (and you can use it in the blue cheese mayo and the celery slaw).

How To Make Buffalo Chicken Burgers

This is just a basic over view of the steps on making Buffalo Chicken Burgers, for more details and measurements pop down to the printable recipe card.

Buffalo burger ingredients being combined in a mixing with a fork resting in it.

Step 1

Preheat the grill. Mix all the burger ingredients except the chicken and blue cheese.

Buffalo burger mixture in burger shape resting on parchment paper.

Step 2

Add the ground chicken and blue cheese, form into burger patties.

Step 3

Grill the burgers to 165°F internal temp. Then glaze with additional buffalo sauce. Also toast the buns on the grill!

Spoon resting in celery blue cheese slaw in a mixing bowl.

Step 4

Let the burgers cool, make the blue cheese mayo and celery slaw.

Buffalo chicken burger on a sesame seed bun with buffalo aioli and celery blue cheese slaw with kettle chips on the side.

Step 5

Build the Buffalo Chicken Burgers with all the toppings you love.

Extra Toppings To Make It Delicious

Within the recipe card I share a recipe for a Blue Cheese Mayo which makes an incredible sauce for your Buffalo Chicken Burger. You only need 3 ingredients to make it, and two of them are already used in the burger; mayo, crumbled blue cheese, hot sauce.

mayo, blue cheese and hot sauce on a table

Add some other burger toppings like lettuce, tomato, onion … and the amazing Blue Cheese Celery Slaw takes it over the top, linked below:

Top view of a bowlful of celery slaw with blue cheese.

Blue Cheese Celery Slaw

A crunchy and fresh slaw to top the buffalo chicken burger!

Get the recipe →

Recipe Tips To Remember

Buy ground chicken, do not buy the ground chicken that says “all breast meat”.
Use raw garlic to maximize flavor!
These burgers don’t have a ton of shrinkage on the grill So form them a little thicker.
Generously spray the burgers with non stick spray so they don’t stick to your grill.
Cook the burgers to 165°F since it is made with chicken.
Make the blue cheese celery slaw – it is SO good!

More Burger Recipes

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Blue Cheese Celery Slaw

August 20, 2024 by Susie Weinrich Leave a Comment

This Blue Cheese Celery Slaw recipe was created as a topping for these Spicy Buffalo Chicken Burger and serving bed for these Buffalo Chicken Meatballs. It is crisp, creamy, and cooling which is exactly what you want paired with spicy buffalo sauce. After we created the recipe we found that it is also a delicious side dish for any spicy foods, especially buffalo chicken wings, or a great extra topper with Buffalo Chicken Dip or Buffalo Chicken Nachos.

Celery slaw with blue cheese served over a buffalo burger.

Mandoline Slicer

If you have a mandoline slicer it makes REALLY quick work of thinly slicing the celery. If you don’t have one, this mandoline from OXO is the one I have. It is great for any home cook and is inexpensive, usually under $35.

Mandolin slicer with thin sliced celery on the cutting board.

I like to cut the celery on a bias (angled) for this recipe. To do this on the mandoline I like to cut the tip of the celery at an angle and then continue to the mandoline slicer using the smallest setting.

How To Make Blue Cheese Celery Slaw

This is just a basic overview of the steps, for more info and measurements pop down to the recipe card.

Thinly sliced celery and chopped parsley added to a mixing bowl.

Step 1

Slice the celery and parsley.

Step 2

Make the dressing and toss together.

Step 3

Serve or pop in the fridge. Perfect on Grilled Buffalo Chicken Burgers.

Other Unique Burger Toppings

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Blue Cheese Celery Slaw Recipe

This Blue Cheese Celery Slaw recipe was created as a topping for these Spicy Buffalo Chicken Burger or serving bed for Buffalo Chicken Meatballs. It is crisp, creamy, and cooling which is exactly what you want paired with spicy buffalo sauce.

Also makes a great crispy side dish!

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Prep Time: 20

Cook Time: 0

Servings: people

Author: Susie Weinrich

Ingredients

▢ 3 cups (heaping) thinly sliced celery - cut on the bias (a mandoline is great for this job)
▢ 2 Tbsp. fresh Italian parsley - chopped
▢ ¼ cup mayonnaise
▢ ¼ cup sour cream
▢ ¼ cup crumbled blue cheese
▢ 1 tsp. white wine vinegar
▢ ½ tsp. Dijon mustard
▢ ¼ teaspoon kosher salt
▢ ⅛ tsp. pepper

Instructions

In a medium bowl, combine the mayo, sour cream, blue cheese, vinegar, mustard, salt and pepper. Stir to thoroughly combine and try to break up the larger pieces of blue cheese.
¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled blue cheese, 1 tsp. white wine vinegar, ½ tsp. Dijon mustard, ¼ tsp kosher salt, ⅛ tsp. pepper
Add in the thinly sliced celery and parsley and toss to incorporate.
3 cups (heaping) thinly sliced celery, 2 Tbsp. fresh Italian parsley
Serve immediately or refrigerate.
Perfect topper for Buffalo Chicken Burgers.

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

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How To Build Layers of Flavor

Flat Whisk

Turkey Gravy Ingredients

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How To Make Turkey Gravy, No Drippings

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Making Ahead & Reheating

Turkey Gravy Troubleshooting

Recipe Tips to Remember

A Full Thanksgiving Menu

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Turkey Gravy Recipe without Drippings + Video

Ingredients

Instructions

MAKE AHEAD OPTION – can be made a day or two ahead.

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Ingredient Details

How To Make Chocolate Chip Cheesecake Bars

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RECIPE TIPS TO REMEMBER

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Chocolate Chip Cheesecake Bar Recipe

Equipment

Ingredients

Instructions

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Ingredient Details

How To Make Baked Rigatoni

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Serving

Recipe Tips to remember

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Baked Rigatoni Recipe + Video

Equipment

Ingredients

Instructions

Serving

Recipe Tips and Notes:

Ingredient Details

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How to Make Glazed Salmon

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Recipe Tips To Remember

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20 Minute Glazed Salmon Recipe + Video

Ingredients