blog - Mom's Dinner

15 Minute Ginger Garlic Shrimp

April 17, 2024 by Susie Weinrich 4 Comments

This Ginger Garlic Shrimp is a super simple and quick dinner that you can pull together any old night of the week because it comes together in about 15 minutes. Shrimp is sauteed in a skillet and then a sauce is made with ginger, garlic, green onions, soy sauce, and other Asian flavored ingredients. Serve it over rice with some oven roasted broccoli or Asian Ramen Slaw on the side.

Ginger Garlic Shrimp on a plate with rice and lime wedges

With this super easy and quick dinner we like to take the shortcut of using frozen rice that microwaves in about 3 minutes. I usually buy the 3 pack at Trader Joe’s but they should have it at any grocery store!

This Ginger Garlic Shrimp would also be great over cilantro rice or veggie fried rice.

Ingredients

Shrimp – You will need 1 lb of shrimp. Of course use whatever size you have on hand. But if you need to buy shrimp at the store look for a medium sized shrimp which will be around 21-25 shrimp per pound.

Fresh grated ginger- Just like the name “Ginger Garlic Shrimp” says, you will need some grated ginger. You can purchase a ginger knob, peel it and grate it. BUT I love this ginger short cut:

Frozen Ginger Cubes

In the frozen section of the grocery store you can find already grated ginger in little teaspoon portions. I usually find Dorot Gardens Frozen Ginger cubes at my local store and Trader Joes. I keep it on hand for recipes like this!

Garlic- Again, just like the name suggests, you will want to have some fresh garlic to give this recipe a nice garlicky kick.

Green Onion- Chopped green onions are added to the sauce for flavor and texuture.

Chicken Broth- You will want chicken broth or vegetable broth to create a sauce for the shrimp.

ingredients for ginger garlic shrimp on a table

Soy Sauce, Sambal Oelek, and Sesame Oil – all add layers of Asian flavor to the sauce.

Cornstarch and Water- a mix of these two is called a slurry and will thicken the sauce perfectly.

Lime – Serve this Ginger Garlic Shrimp with lime wedges of the side. Squeeze the lime over top to give the dish a nice burst of freshness.

Red Pepper Flakes- if you like things a little on the spicy side, sprinkle red pepper flakes over top of the dish when serving.

Thawing Shrimp

I like to keep shrimp in the freezer for these types of easy weeknight dinners. Just remember to thaw the shrimp!

There are two great methods for thawing frozen shrimp; overnight and quick thaw.

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.
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.

How To Make Ginger Garlic Shrimp

This dish is so simple to make!! It does come together really fast once you get started, so I highly recommend that you prep, chop and measure everything before starting.

Cook the shrimp in oil, about 2 minutes per side. Remove from pan.
Add the green onion, garlic and ginger to the pan and sauté for 1 minute.
Pour in the chicken broth, soy sauce, Sambal and sesame oil and bring to a boil and boil for about 1 minute.
Mix the water and cornstarch. Slowly pour into the simmering sauce. It should thicken quickly.
Add the shrimp back to the sauce and simmer for 1 minute.
Serve spooned over rice with lime wedges on the side.

More Asian Flavor Inspired Recipes

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Easy Veggie Lasagna Skillet

April 11, 2024 by Susie Weinrich 2 Comments

When you are craving lasagna but don’t have time to pull together a traditional veggie lasagna, this Veggie Lasagna Skillet is a huge time saver, yet you still get all the flavors you are craving. It is all made in one skillet, right on the stove top. Broken lasagna noodles are tucked around a mix of carrots, zucchini, and roasted red peppers. It all simmers in a marinara sauce and then gets topped with an herbed cottage cheese, mozzarella cheese and parmesan cheese.

Veggie Lasagna Skillet in a stainless steel pan with red pepper flakes and kosher salt to the side

This Veggie Lasagna Skillet recipe is a perfect mash-up of this Vegetable Lasagna and this traditional Lasagna Skillet.

Pair it with a No-Anchovy Caesar Salad and some garlic bread for an incredible, veggie filled dinner!

Ingredients

Carrots – these will take the longest to soften, so the recipe starts with carrots. Cut your carrots into thin coins.

Zucchini – if you have a big fat zucchini, cut it in half lengthwise and the cut half moon pieces. Zucchini cooks very fast so cut them into about ¼ inch thick slices.

Roasted Red Peppers – buy a jar of roasted red peppers in juice/water (not oil). The peppers are usually in long strips, so chop them into smaller pieces before adding to the veggie lasagna skillet.

Onion and Garlic – any lasagna worth it’s weight will include onions and garlic = flavor country!

Marinara Sauce – use whatever store bought marinara sauce your family loves.

Lasagna Noodles – you can use traditional lasagna noodles or oven ready lasagna noodles (see more on this below). You will need about 8-10 noodles and will break them up into the skillet.

Cottage Cheese & Herbs – the cottage cheese is mixed with herbs and seasonings and is the perfect addition to the veggie lasagna skillet. If you are really opposed to cottage cheese you can use ricotta cheese in it’s place.

Mozzarella – the recipe calls for a 4 oz block of mozzarella cheese, whole milk mozzarella is our favorite when we can find it. If you are using pre-shredded cheese you will need about 1 cup.

Parmesan Cheese – fresh grated parmesan finishes out this veggie lasagna skillet and adds a nice layer of flavor.

Table set with veggie lasagna in the center and two plates with lasagna and salad

Traditional Layered Veggie Lasagna

When you have a little more time and want the same flavors as this Veggie Lasagna Skillet, try this Layered Veggie Lasagna too!

Get the recipe →

Lasagna Noodle Types

There are generally two lasagna noodle types that you will find in the grocery store; traditional noodles and oven ready noodles. Both of these noodles types will work for this Veggie Lasagna Skillet recipe!

We usually prefer the traditional lasagna noodles for two reasons:

We like the rippled edges of a traditional noodle. Silly, but it’s true.
The traditional noodles tend to be a little thicker and heartier than the oven ready noodles.

How To Make Veggie Lasagna Skillet

Sauté Veggies

The carrots take the longest to soften, so start by sauteing the carrot coins for about 5 minutes. Then add the kosher salt, onions, zucchini and garlic. Sauté another 5 minutes. Finally add in the roasted red peppers and stir around the pan.

Add Marinara and Water.

Pour in the marinara and water and bring to a boil.

Nestle in Broken Noodles.

Once the liquid comes to a boil turn the heat down to low and nestle in the broken lasagna noodles. Cover the pan and let cook for 10 minutes.

lasagna noodles nestled into marinara sauce and veggies

Make Herbed Cottage Cheese.

Mix the cottage cheese with the dried basil, dried oregano, onion powder, and garlic powder

cottage cheese herbed with dried basil, dried oregano, garlic powder and onion powder

Add Cheese.

Dot the lasagna with the cottage cheese mixture, then top with the shredded mozzarella and grated parmesan. Pop the lid back on and cook over low heat;

Traditional lasagna noodles cook for another 12-15 minutes.
Oven ready lasagna noodles cook for another 10-12 minutes.

veggie lasagna skillet dotted with cottage cheese

veggie lasagna skillet topped with mozzarella and parmesan

Cool.

Remove the lid and let the veggie lasagna skillet cool for 5-10 minutes.

Serving

If it is a busy weeknight you can serve this just as is! It has your starch (noodles), veggies (carrots, zucchini and red peppers), and protein from the cottage cheese!

But if you have more time you can add a side salad and some garlic bread. Here are a couple salads we love:

More Lasagna Recipes

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Tips, Tricks and Tools to Make The Best Meatballs

April 10, 2024 by Susie Weinrich Leave a Comment

I have made AND eaten hundreds of meatballs in my time! Some are great and some are just okay. It got me wondering- what makes a really great meatball?? So over the years I have collected a few tips, tricks and tools that I have found make the very best meatballs, always. I wanted to share them with you so you can make the very best meatballs for you family too!

a dish filled with meatballs being held by two hands

If you have some meatball tips and tricks that I didn’t share here, I would love to have you share them with me and other readers in the comments below!

Happy Cooking- Susie

Meatball Recipes

Find all the meatball recipes you need to test your new skills!

Get all the recipes →

Our Favorite Meatball Tools

There are three items that I use to make all our meatball recipes amazing!

Large Rimmed Baking Sheet – there are three reasons why you should use a large rimmed baking sheet for making meatballs:

It allows enough room for the meatballs to caramelize in the oven. If you overcrowd a smaller pan the meatballs will steam and look grey (unappetizing to be sure).
The low rim of a baking sheet allows the heat to move around the meatballs and for the juices to spread out, again letting the meatballs caramelize and not steam.
The rim of the baking sheet catches all the juice that releases from the Italian Sausage Meatballs during cooking and ensures you don’t have a mess in your oven at the end of the cooking time.

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.

Cookie Scoop – yep, a cookie scoop! This helps make the meatballs in two ways:

The scoop will help you portion the meatballs out easily and efficiently.
It also makes all the meatballs the same size. This is not important for visual appeal, it helps keep the Italian Sausage Meatballs uniform in size which in turn helps them cook evenly!

Start With A 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 do just that in all meatball recipes to keep them tender and juicy.

Use a white or wheat bread that you have in your kitchen, even day old bread works for a panade. We like to use Pepperidge Farms Hearty White Bread because we usually have it in the pantry.

You can also use ciabatta, French bread, Italian bread, even sourdough for some recipes. If the bread has a thick or hard crust just make sure to remove that and just use the soft inside parts of the bread.

Also make sure you avoid any breads that are overly grainy or seedy, nobody wants to find a sunflower seed in their meatball.

85/15 Ground Beef is Your Best Bet

A lot of times you see recipes call for an 80/20 ground beef. That means that 20% of the beef mixture is fat and 80% is lean beef. Good beef of course makes for great tasting meatballs. But you might be surprised that you also want some fat in the beef because it REALLY enhances the juiciness and flavor of your meatballs.

Although a lot of recipes call for 80/20 beef, we find that 80/20 is best reserved for hamburgers, where some of the fat will cook out into the fire.

Meatballs, like these BBQ Meatballs, are baking in their own juices. So we have found that using an 85/15 ground beef still allows for enough fat to be flavorful, but not so much fat that you end up with greasy meatballs.

Really Good Coarsely Ground Parmesan

Not all Parmesan Cheeses are equal. I said what I said.

If your meatball recipe calls for parmesan, like this Baked Italian Meatball or Italian Sausage Meatball recipe, you will want to find a really good parmesan cheese wedge. Look for something that looks kind of craggy and dry. It will likely have a rind that has writing of ticking on it.

a chunk of good parmesan cheese from whole foods — *Raw Milk Parmesan Cheese from Whole Foods*

This is a meatball pro tip straight from my Italian friend… use a coarsely ground parmesan in your meatball mixture. It will give you little pockets of melted parmesan flavor throughout.

You can achieve this texture by running chunks of good parmesan in a blender or food processor, just PULSE it a few times to get this texture. See photo above for the right parmesan texture.

Crushing Dried Herbs

Dried herbs like oregano, basil, thyme, sage or dill can really enhance the flavor of your meatballs. Not to mention they are economical and easy to store.

We love this Italian Seasoning used in this Ground Chicken Meatball Recipe.

When you use a dried herb in your meatball mixture you want to measure them out into the palm of your hand, then lightly rub the herbs with your other hand. This crushes the herbs and reactivates the essential oils, which releases more flavor into your meatballs.

Use Raw Garlic

YES! We all love garlic! Garlic powder is great. But if you really want to punch up the flavor of your meatballs, like in this Asian Glazed Meatball Recipe, try using raw garlic cloves.

You will need to use your knife skills for this part.

First remove the desired garlic cloves from the head of garlic (pick nice big ones).
Then place the flat side of your knife on the garlic and give the knife a good whack with your other hand. This will pop the garlic clove and release the paper husk.
Now mince the cloves really well into a very fine texture. We don’t like using a garlic press because that tends to liquify the garlic and can make it bitter.

The garlic will bake up in the oven, so you won’t really be eating raw garlic. But trust us, starting with raw garlic gives you way more flavor!!

Bake, Don’t Pan Fry

We all have those recipes that are handed down through generations that are amazing, right!? But sometimes those recipes contain old techniques that don’t necessarily serve us anymore. One of those is browning or pan frying meatballs.

baked Italian Sausage Meatballs on a baking sheet with parchment paper

We find that pan frying meatballs is a problem for at least 3 reasons:

It is a HOT MESS browning meatballs on the stove top! Talk about grease splatter.
It is an unnecessary step in making meatballs. We find that the meatballs caramelize/brown perfectly in the oven. especially on the bottom of the meatballs when you use parchment paper on the baking sheet.
Pan frying makes for mis-shaped meatballs. We love a good round meatball and that is what you get when you bake them. When they are browned in a skillet they usually end up a weird square shape.

Exception to this rule.

The exception to the bake-don’t-fry rule is when you are making a sauce for the meatballs that require the browning of the meatballs… like in this Swedish Meatball Recipe or this Meatballs and Gravy Recipe.

Roll with Slightly Wet Hands

Things can get sticky and messy when you are rolling raw ground meats, especially in this Ham Ball recipe that uses ground ham! The trick is to very lightly wet the palms of your hands before rolling the meatballs. This will prevent any sticky meats from sticking to your hands.

Portion First, Then Roll

Don’t you hate it when you are rolling meatballs and you get to the end of the meatball mixture and there isn’t quite enough for the last meatball (same goes for cookies!)…. Do you throw it away? Do you make a really small meatball? Do you re-roll a meatball?

This is why we started using the portion first, then roll method.

Using a cookie scoop or measuring cup, portion all the raw meatball mixture into piles on a parchment lined rimmed baking sheet.
Then if you have a little mixture leftover you can distribute a little into each of the unformed meatballs.
Now you can lightly wet your hands and roll each portion into nice round meatballs, feeling confident that you used all of the mixture!

Meatball Recipes To Try

Now that you are a pro meatball maker, here are some of our favorite meatball recipes to try:

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Baked Italian Sausage Meatballs

April 10, 2024 by Susie Weinrich 2 Comments

One of the things we do really, really well here are MEATBALLS!! These Italian Sausage Meatballs are no exception. I took all my favorite meatball tips and tricks and applied them to this recipe to end up with amazing flavor and texture; they are a perfect blend of Italian sausage, ground beef, garlic, seasonings, and coarsely ground parmesan cheese. They bake up golden caramelized on the outside and juicy and tender on the inside. I know I'm not supposed to have favorites…but….. these are damn good.

a cast iron pan with Italian Sausage Meatballs with marinara parmesan cheese on top

This Italian Sausage Meatball recipe is similar to our Classic Baked Italian Meatball Recipe, but this one includes Italian Sausage for a whole new flavor profile. You are going to LOVE them served with spaghetti! They are also amazing in a Meatball Sub Sandwich.

Why You’ll Love This Italian Sausage Meatball Recipe

The recipe uses a combo of Italian Sausage and Ground Beef, which balances flavor and texture.
The panade ensures that the meatballs are juicy and tender after baking.
The coarsely ground parmesan gives you pockets of parmesan throughout the meatballs.
2-3 raw minced garlic cloves punch up the flavor perfectly!
No pan frying to start the meatballs – they bake in the oven.
No crazy ingredients here… this is a straight forward Italian Sausage Meatball recipe that turns out incredible.

Ingredient Details

Bulk Italian Sausage – “bulk” just refers to the sausage not being in casing, and instead is ground and on a tray, like ground beef. Any Italian sausage will work here; pork, turkey, sweet, mild, hot. Use whatever kind you like.

Ground Beef – if you can get an 85/15 ground beef that is a great ratio for all meatballs. It has enough fat to be flavorful but not so much fat it will make the meatballs greasy.

Bread – use a hearty white bread, we like Pepperidge Farm Hearty White. Or you can use a ciabatta, sourdough, or Italian bread, all will work. This recipe is great for day old bread. Avoid any breads that are overly seedy or grainy. You will also want to remove any hard crust from the bread and just use the soft inside.

Milk – mixing milk with the bread creates something called a panade. It helps bind the meatballs, but also helps keep them juicy and tender.

Panade

A panade is a mixture of a starch, usually bread, bread crumbs or crackers, and a liquid, usually broth or milk, to keep a meat mixture moist.

We use a panade in all our meatball recipes and burger recipes.

Egg – one large egg will help bind the ingredients together for really tender meatballs that still hold together.

Parmesan Cheese – This is a tip straight from my Italian friend… use a coarsely ground parmesan for your meatballs. It will give you little pockets of melted parmesan flavor throughout. Perfection!

You can achieve this texture by running chunks of parmesan in a blender or food processor, just PULSE it a few times to get this texture. See photo below for the right parmesan texture.

Raw Garlic – minced raw garlic adds amazing flavor to just about any meatball and this Italian Sausage Meatball is no exception!

Seasonings & Herbs- all the usual suspects here; dried basil, oregano, onion powder, kosher salt, black pepper and red pepper flakes.

Using Dried Herbs

Crush dried herbs in the palm of your hand before adding to the recipe. This revives the oils in the herbs and enhances the flavor you taste.

Favorite Meatball Tools

There are three items that I use to make all our meatball recipes amazing!

Large Rimmed Baking Sheet – there are three reasons why you should use a large rimmed baking sheet for making meatballs:

It allows enough room for the meatballs to caramelize in the oven. If you overcrowd a smaller pan the meatballs will steam and look grey (unappetizing to be sure).
The low rim of a baking sheet allows the heat to move around the meatballs and for the juices to spread out, again letting the meatballs caramelize and not steam.
The rim of the baking sheet catches all the juice that releases from the Italian Sausage Meatballs during cooking and ensures you don’t have a mess in your oven at the end of the cooking time.

Cookie Scoop – yep, a cookie scoop! This helps make the meatballs in two ways:

The scoop will help you portion the meatballs out easily and efficiently.
It also makes all the meatballs the same size. This is not important for visual appeal, it helps keep the Italian Sausage Meatballs uniform in size which in turn helps them cook evenly!

How to Make Italian Sausage Meatball Recipe

Combine Bread, Milk, and Egg

In a large bowl add the bread cubes, milk and egg. Mash it all together with a fork.

Add Parmesan and Herbs.

Add the coarsely ground parmesan cheese and all the herbs and seasonings. Give it a good mix again.

a meatball panade with herbs and parmesan added

Mix in Ground Beef and Italian Sausage.

With clean hands or a fork mix in the ground beef and Italian sausage.

Roll Into Meatballs.

Portion the mixture into equal sized meatballs, roll them into meatballs and place on a parchment lined rimmed baking sheet.

meatballs on a parchment lined baking sheet

Bake.

Bake at 400°F for 30-35 minutes. You want to check that the internal temperature of your meatball reaches 165°F with an Instant Read Thermometer.

Adding Marinara

Most likely you are serving your Italian Sausage Meatballs with some type of marinara sauce. We love Rao's brand in our kitchen! Or if you want to make your own, this Homemade Marinara is amazing.

There are two options for adding the marinara:

Add your baked Italian Sausage Meatballs to a Dutch oven and cover with a 24 oz. jar of marinara. Pop back in the oven, covered for 15 minutes.
Or you can warm the marinara on the stove top while the meatballs cook. Stir the meatballs into the sauce once they come out of the oven.

Serving Suggestions for Italian Sausage Meatballs

The most traditional way to serve Italian Sausage Meatballs is by serving them on top of spaghetti with sauce. Sprinkle on some parmesan cheese, red pepper flakes and chopped fresh parsley.

They are also great served more like a chicken nugget- with sauce on the side for dipping. We also love a good Meatball Sub for dinner!

Tomato Cream Sauce

We LOVE to eat these Italian Sausage Meatballs over spaghetti with this Simple Tomato Cream Sauce. Just add some garlic bread and a side salad.

Get the recipe →

Any way you choose to serve them you can add a side salad, like a Caesar Salad, and some garlic bread for an amazing dinner!

These Italian Sausage Meatballs make a great dinner to take to a loved one (like a meal train), or for a big Sunday Family Dinner. We have also used this recipe on big family vacations!

Storing and Freezing

Store any leftover meatballs in the fridge, in a covered container for up to 4 days. Reheat in the microwave or in the oven at 350°F for 15 minutes.

The baked meatballs freeze really well! I have frozen them with or without sauce. Thaw them in the fridge overnight and then reheat.

You can also freeze the raw meatballs for great meal prep! Freeze them individually on a baking sheet for a couple hours, then once frozen, transfer to a zip lock baggie and keep frozen for up to 3 months.

To bake from the freezer, pop the frozen meatballs on a parchment lined rimmed baking sheet and bake at 400°F for 45 minutes, or until they reach 165°F internal temp.

More Meatball Recipes

We LOOOOOVE Meatballs here at Mom’s Dinner! Everything from Hoisin Meatballs to Chicken Meatballs.

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Super Simple White Wine Shrimp Pasta

April 4, 2024 by Susie Weinrich 8 Comments

A very light but SUPER flavorful and SUPER easy White Wine Shrimp Pasta recipe that comes together in about 20 minutes. Shrimp cooks in a white wine, garlic, butter sauce that is laced with a little lemon zest and juice. Then it is tossed with pasta for an excellent dinner.

a skillet with white wine garlic shrimp pasta

This makes a great dinner when it is warmer outside in the Spring and Summer. Add a Caesar Salad or a Big Ol’ Italian Salad and some garlic bread, dinner can be served al fresco (outside).

This is a dinner version of the Garlic Butter Shrimp appetizer!

Ingredient Details

Shrimp- choose a large sized raw shrimp that is peeled and deveined. This will be around 21-35 shrimp per pound. Whether you buy tail on or tail off is totally up to your personal preference.

White Wine- a dry crisp white wine is perfect for the sauce. I like to use a chardonnay or pinot grigio, something under $10 is perfect.

Freezing White Wine

Did you know you can freeze white wine to use in cooking and baking!? I like to buy the aseptic containers (small boxes) of wine, like Bota Box. Use the portion you need, then pop the cap back on and put it in the freezer.

If you buy the wine in a glass bottle, transfer to a freezer safe container.

It will freeze into a slushy consistency. Just squeeze the box and pour out what you need. You can give it a quick zap in the microwave to bring it back to a liquid state.

Once you freeze white wine it should just be used for cooking and baking, not drinking. It will be good in the freezer for up to 6 months.

Salted Butter- adds some weight and flavor to the sauce, and helps the sauce cling to the pasta. If you use unsalted butter, add an extra pinch of kosher salt to the sauce.

ingredients for white wine shrimp pasta on a table

Garlic, Kosher Salt, Black Pepper and Red Pepper Flakes- enhances and flavors the shrimp, sauce and pasta.

Pasta- for this White Wine Shrimp Pasta I like to use a spaghetti, but really you can use any pasta shape you like! As always cook your pasta in WELL salted boiling water, to al dente.

Lemon- you will use the zest and juice of the lemon. Make sure you wash the lemon and then use a microplane or zester to remove the bright lemon peel (tons of flavor), then cut the lemon in half to use the juice in the pasta.

Tips for Thawing Frozen Shrimp

There are two ways to thaw frozen shrimp:

Overnight : Place the shrimp in a bowl, even if it is still in it’s packaging it could leech liquid as it thaws. Set it in the fridge overnight.
Quick Thaw : Place the frozen shrimp in a zip lock baggie (or keep in original sealed container) and place in a bowl of cool water for 10-15 minutes. Change the water as needed until the shrimp is thawed.

Step by Step

This recipe comes together really quickly, so I HIGHLY RECCOMEND that you do some prep before getting started: Set the salted water on to boil, cut the butter into tablespoon pieces, measure the wine, chop the garlic.

Cook the Pasta

While you cook the shrimp and the sauce, go ahead and cook the pasta in boiling water to al dente, per package instructions.

Season the Shrimp

Pat the shrimp dry with paper towels and then transfer to a bowl. Season well with kosher salt, black pepper and red pepper flakes.

Sauté Shrimp and Garlic

In a large skillet over medium heat add the 2 tbsp. butter. Once melted add the garlic and seasoned shrimp, sauté for 1 minute.

a skillet with garlic, shrimp and butter

Add Wine and Lemon Zest

Flip the shrimp over once and then carefully pour in the wine and zest the lemon right over top of the shrimp. Sauté for 2 minutes.

Add Butter and Pasta.

Add the remaining butter and simmer another 1 minute. Remove from the heat and squeeze some lemon juice over the shrimp and sauce.

a skillet with shrimp, white wine, garlic and extra butter melting around the pan

Add the pasta and toss to coat with the sauce. Taste for additional seasoning.

Serving

This White Wine Shrimp Pasta is excellent served with a side salad and warm soft garlic bread . Here are 3 salads that pair perfectly with this dinner:

More Pasta & Shrimp Dinner Recipes

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Creamy Chicken and Gnocchi Soup

March 27, 2024 by Susie Weinrich Leave a Comment

Creamy Chicken and Gnocchi Soup is so hearty and comforting, yet very simple to make. A creamy chicken soup is filled with carrots, celery, onions and garlic, plenty of tender cooked chicken, and finished with pillowy gnocchi. Serve it up with some cheddar garlic biscuits or 4 ingredient beer bread for an amazing soup dinner!

This Creamy Chicken Gnocchi Soup recipe is very similar to this Creamy Chicken Noodle Recipe. However instead of noodles we are using a Potato Gnocchi in this soup. They are fluffy little bites of heaven. You are going to love this one.

Gnocchi

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

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

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

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

Store Bought Gnocchi

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

Ingredients

Onion, Celery, Carrot, and Garlic – ALL of our chicken soup recipes here at Mom’s Dinner start with this quad of ingredients. It is was lays the foundation for really good chicken soup.

Cooked Chicken- When you can get your hands on a rotisserie chicken (Costco is a great go-to!!) it is great for this Creamy Gnocchi Soup. Or poached chicken is our favorite way to make chicken for soup.

Shredded Chicken

This post gives you a few different ways to cook chicken and shred it up, which is perfect for this soup recipe!

Get the recipe →

Gnocchi- look for a potato gnocchi at the store… or you can make your own gnocchi if you are feeling ambitious. We like to use a refrigerated gnocchi for this recipe because we find they are a bit more fluffy. But I know that shelf stable gnocchi definitely work too!

All Purpose Flour – a little flour added to the veggies and oil makes a roux, which will help start the thickening process to make this soup “creamy”.

ingredients for creamy chicken and gnocchi soup on a table

Chicken Base- This is one of the top secret ingredients to really good chicken soup, we use bases in just about all our soup recipes.

You can find chicken base in the soup aisle at the grocery store. It will be near the bouillon and will come in a jar. It is a paste form of bouillon. We like the Better Than Bouillon brand.

Chicken Stock or Broth- choose a flavorful chicken stock or broth for this Creamy Chicken and Gnocchi Soup to make it the best. You can even make your own chicken stock if you bought a rotisserie chicken for this recipe.

Evaporated Milk- this is a great choice when making a creamy soup, just like this Creamy Chicken Noodle Soup. It is a stable milk product that can be boiled in soup without worry that it will separate.

Spices and Seasonings- just like in our Homestyle Chicken Noodle Soup, we include plenty of seasonings. Ground turmeric is one of our favorites to add. It adds an extra depth of flavor and enhances the color of your soup.

Step by Step

Sauté Veggies and Garlic

In the pot add the oil and sauté the carrots, celery and onions for about 5 minutes.

Then add the garlic and sauté another minute.

Add Flour and Seasonings

Sprinkle in the flour, all the seasonings and the chicken base. Stir to coat the veggies.

celery, carrots, onions and garlic coated in flour and seasonings

Stir in Broth

Whisk or stir in the broth and then bring to a boil. Reduce the heat and simmer for 15-20 minutes, until the veggies are tender.

Add Milk and Chicken

Pour in the evaporated milk and cooked chicken. Simmer for another 2 minutes, and bring the pot back up to a hard simmer.

Cook The Gnocchi

Make sure the gnocchi are separated before adding to the pot. Add the gnocchi in the simmer soup, stirring often, for about 4 minutes until they are warmed/cooked through.

Time to eat!

a large Dutch Oven filled with Creamy Chicken and Gnocchi soup with a ladle

Pro Tips to Remember

Dice the veggies (carrots and celery specifically) into similar size so they cook at the same time. Let them simmer in the broth until they are tender.
Don’t skip the chicken base, it adds a ton of flavor! Better Than Bouillon is our favorite.
Use evaporated milk, will be the consistency of milk and you don’t have to worry about it curdling at any point during boiling. Don’t buy condensed milk, which will be super sweet and the consistency of honey.
Buy a flavorful chicken stock or make your own chicken stock for the best flavor in this Creamy Chicken Gnocchi Soup.
Choose a high quality potato gnocchi so they are fluffy and light.
Separate the gnocchi if they are stuck together, before adding them to the soup.
Make sure you stir the gnocchi in the soup, so they don’t stick together or cook to the bottom of the pot.

More Chicken Soup Recipes for the Soul

Ooooooooo we LOVE a good chicken soup here at Mom’s Dinner. We even created a Chicken Noodle Soup for Kids, perfect if you have some picky eaters – kids or adults. If you love chicken soup too, you will have a nice library of recipes to try when you are ready:

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15 Minute Garlic Butter Shrimp

March 22, 2024 by Susie Weinrich 4 Comments

Garlic Butter Shrimp is an easy dinner or appetizer that is full of flavor. Large shrimp and plenty of garlic are added to warm butter in a skillet, they quickly cook for 1 minute, then white wine, butter and lemon zest are added. This Garlic Butter Shrimp comes together in about 15 minutes, including prep!

a small skillet with garlic butter shrimp and a bottle of white wine in the background

This recipe is like the shrimp version of this Garlic Butter Steak Bites Recipe…. make both and have a surf and turf appetizer!!! Best Idea Everrrrrrr.

Serve it up as an appetizer with some warm crusty bread or garlic bread on the side. Or it makes an easy dinner with a rice pilaf and roasted asparagus on the side.

If you love this combo of shrimp, garlic and butter the next recipe you need to make is this Shrimp Carbonara!

RELATED: This is the appetizer version of White Wine Shrimp Pasta Dinner!

Ingredient Details

Shrimp: The recipe calls for medium or large size shrimp, which may also be called 21/30 or 31/35, which means there are somewhere between 21-35 shrimp per pound.

Thawing Frozen Shrimp

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.

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.

Kosher Salt, Black Pepper and Red Pepper Flakes: These three will season the shrimp perfectly. Add more red pepper flakes at the end for garnish and additional heat.

ingredients for garlic butter shrimp on a table

Garlic: Don’t skimp on the garlic. Choose 5 plump garlic cloves, if you think you want more garlic, go for it!!

White Wine: Opt for a Chardonnay or Pinot Grigio. You want an option that is not considered sweet white wine, like a Riesling.

Freezing White Wine

Did you know you can freeze white wine to use in cooking and baking!? I like to buy the aseptic containers (small boxes) of wine, like Bota Box. Use the portion you need, then pop the cap back on and put it in the freezer.

If you buy the wine in a glass bottle, transfer to a freezer safe container.

It will freeze into a slushy consistency. Just squeeze the box and pour out what you need. You can give it a quick zap in the microwave to bring it back to a liquid state.

Once you freeze white wine it should just be used for cooking and baking, not drinking. It will be good in the freezer for up to 6 months.

Butter: Use a salted butter for this recipe. Cut the butter into tablespoon portions so it will melt throughout the sauce.

Lemon: You will use the zest in this Garlic Butter Shrimp to give it a zing of lemon flavor. You will want to use a microplane or zester to zest the lemon. Then at the end you will squeeze just a hint of lemon juice over the shrimp.

How to Make Garlic Butter Shrimp

This recipes comes together really quickly so I recommend getting things ready (mise en place) before you get started:

Measure the butter and cut into tablespoon portions.
Get the zester out and rinse/dry your lemon.
Pour the wine into a measuring cup.
Chop the garlic.
Season the shrimp with kosher salt, pepper and red pepper flakes and toss.

Now you are ready to get started! Place a large skillet over medium heat. Add 2 tablespoon of butter.

When the butter is just about completely melted add the garlic and shrimp, making sure the shrimp is in one layer. Sauté for 1 minute.

shrimp with white wine, garlic and butter in a skillet

Turn the shrimp over, then pour in the white wine and zest half the lemon over the shrimp. Let it simmer for about 2 minutes!

Finally add in the remaining 3 tablespoon of butter and lightly stir it into the sauce. Let it simmer another 1 minute.

Remove from the heat and lightly squeeze in just a little lemon juice. Let it cool and thicken for another minute.

Serve hot with extra red pepper flakes over top or a sprinkle of fresh chopped parsley.

Serving

This shrimp recipe makes a great appetizer or dinner! Here are some serving ideas for both:

Appetizer

This Garlic Butter Shrimp is a huge crowd pleasing appetizer… who doesn’t love butter and garlic! Pair this with some crusty warm bread or garlic bread on the side to mop up all the white wine, butter and garlic.

APPETIZER TRIO: for an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.

Dinner

To serve this Garlic Butter Shrimp for dinner pair it with Risotto, Rice Pilaf, and a green veggie like oven roasted asparagus or roasted broccoli.

You can also toss the shrimp and sauce with a little cooked pasta, pop over to this recipe for White Wine Shrimp Pasta. Add a Caesar Salad and some garlic bread on the side.

More Shrimp Recipes

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Amazing Grilled Pizza Burgers

March 22, 2024 by Susie Weinrich 1 Comment

Imagine a food mash-up of burgers and pizza…. you found it! These Pizza Burgers are a perfect combo of these two popular foods. A burger patty is made with a mixture of ground beef and Italian sausage with plenty of “pizza” spices and a little pizza sauce. Grill it up and then top them with provolone or mozzarella cheese and some sliced pepperoni.

a pizza burger topped with cheese, onion, pepperoni and green pepper, on a black plate with

When you serve them add all your favorite pizza toppings; green peppers, mushrooms, onion, black olives and of course more pizza sauce! You can even grill the veggies to add a little more grilled flavor.

Ingredient Details

Ground Beef- I recommend using an 80/20 or 85/15 lean ground beef. This ratio allows the burger to have enough fat to be flavorful.

Italian Sausage- You can use any Italian Sausage you like; mild, sweet, hot, pork or turkey, they will all work.

Bread & Milk- These ingredients mix together make a panade, which is a starch and liquid mixed together to make a ground meat recipe juicy and tender. Make sure you choose a bread that is not overly grainy or seedy. A white or whole wheat bread is great. If you choose a bread that has a very hard crust, like ciabatta, remove the crust first.

Seasonings- A mixture of raw garlic, Italian seasoning, onion powder and Worcestershire sauce perfectly season these pizza burgers.

Pizza Sauce- Adding a little pizza sauce boosts the flavor of these burgers and a little liquid to keep the burgers juicy.

Making and Grilling Pizza Burgers

Start by preheating your grill for direct medium high heat.

Then in a large bowl combine the bread cubes and milk. Mash it together really well with a fork to create a panade.

What is a panade?

A panade is a mixture of a starch and liquid used to keep a ground meat recipe juicy and tender. We use this technique in just about all our burgers and meatballs.

Add the seasonings, Worcestershire sauce, and pizza sauce. Stir to combine.

pizza burger mixture with ground beef and Italian sausage

Add the ground beef and Italian sausage and with clean hands or a fork completely mix everything together.

Form 5 equal patties. Press your thumb into the center of each patty creating a divot. This will help reduce the patty shrinkage on the grill.

raw pizza burger patties on a rimmed baking sheet with parchment

Grill the Pizza Burgers over direct heat for about 4-5 minutes per side. Since these burgers include sausage you will want to cook them through completely, this will be measured when the internal temp reaches 165°F.

Move the burgers to indirect heat and add the sliced cheese, then top with 3-4 pieces sliced pepperoni. Close the lid to the grill and let the cheese melt, about 1 minute.

pizza burgers that have been grilled, some have cheese and pepperoni on top

We recommend toasting the Pizza Burger buns as well. Spray the cut side of the buns with cooking oil spray or you can use olive oil or butter. Place on the grill, cut side down, for about 30 seconds. Don’t walk away from the buns, they will grill up quickly!

Serve the burgers on the toasted buns with pizza sauce and everyone’s favorite pizza/burger toppings.

Pizza Burger Toppings

Top your Pizza Burgers with all the things you love on pizza:

Green peppers, red onion, and/or mushrooms (can be grilled!)
Additional pepperoni or cheese
Grated parmesan, romano or asiago
pepperoncini
Black olives
red pepper flakes
Extra pizza sauce or marinara

pizza burgers topped with cheese and pepperoni with pizza burger toppings and buns around the platter

Side Dish Ideas

You can treat these Pizza Burgers like burgers or pizza when you are thinking about side dishes.

Caesar Salad
Perfect Side Salad
Tortellini Pasta Salad
Big Italian Salad
Cucumber Onion Salad
Pesto Pasta
Roasted Cherry Tomato Pasta
Crispy Cast Iron Potatoes (add Italian seasoning!)
Truffle or Parmesan Fries

More Burger Recipes

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Brown Sugar & Mustard Ham Glaze

March 21, 2024 by Susie Weinrich 3 Comments

Brown Sugar and Mustard is a very classic combination for a ham glaze. In this recipe we take brown sugar and Dijon mustard and ramp the flavor up with some orange juice, whole grain mustard, garlic, all spice and clove. It glazes the ham with huge flavor, and then caramelizes beautifully at the end.

a spiral cut ham laying on it's side with brown sugar and mustard ham glaze

Brown Sugar and Mustard Glazed Ham is a traditional entree to have on Easter and at Christmas time. It is also a very economical choice if you are serving a crowd or planning a big Sunday Dinner. Pair it with some cheesy potatoes, asparagus, and deviled eggs for a great meal.

Ingredient Details

Orange Juice- this is the main liquid in your Brown sugar and Mustard Ham Glaze. This just adds a hint of orange and nice sweetness. To ramp up the orange flavor you can add some orange zest too.

Dark Brown Sugar– we opt for dark brown sugar in this glaze recipe because it has a stronger molasses flavor which pairs really well with the smoky ham and the tangy mustard. This ingredient also caramelizes really well on the outside of the ham.

Mustards- the mustards add a nice tangy spice to the glaze. You will use both Dijon mustard and whole grain mustard for this glaze recipe.

brown sugar mustard glaze ingredients on a table

Garlic- a MUST in this brown sugar and mustard ham glaze. The garlic adds amazing flavor and will fill your kitchen with the best aroma when the ham is baking. Everyone will come running to dinner.

Spices- adding a little all spice and ground clove to the ham glaze gives it layers of flavor and a nice warmth to the taste.

Glaze Step By Step

Making Brown Sugar and Mustard Ham Glaze is SUPER simple. It is so easy you will gladly toss the packet of glaze that came with your ham and opt for this recipe instead.

Add all the ingredients to a saucepan over medium heat. Whisk everything together so it is well combined.

simmering brown sugar and mustard ham glaze on the stove top

Bring the pot to a boil and let it boil for about 1 minute. Then reduce the heat to low and let it simmer for 5 minutes.

It is ready to use or you can let it cool and place in a container in the fridge for up to 2 days.

Doubling the Recipe

This Brown Sugar and Ham Glaze Recipe will make a little over 1 cup, which is enough to glaze one 7-10 lb. spiral cut ham. If you have a ham over 10 lbs. you may want to double the recipe.

If you want to have leftover glaze to serve at the table you will also want to double the recipe.

glass measuring cup with brown sugar and mustard ham glaze. A spiral cut ham in the background

Easily Double Recipes on Mom’s Dinner

In the recipe card below, hover over the serving icon at the top. A +/- slider will appear. You can use that to increase the amount you will need. All the ingredient amounts will automatically change for you.

How Long to Cook & How to Glaze a Ham

There is a whole article on Mom's Dinner sharing how to cook, glaze, cut and serve a spiral cut ham if you want more in depth information. But here I will share the basic steps on how to cook and glaze a 7-10 lb. fully cooked spiral cut ham.

spiral cut smoked ham with glaze cooked in a baking dish

How To Cook and Glaze a Spiral Cut Ham

If this is your first time cooking a spiral cut ham, this article and recipe gives in depth instruction on prepping, cooking and glazing you ham.

Get the recipe

Make sure you begin by taking note of the weight of your ham. This will determine your cook time; 300°F for 12 minutes per pound.

Start your ham by preheating your oven to 300°F. Place your spiral cut ham, cut side down, in a baking pan. Remember to remove the plastic disc from the bone on the cut side of the ham.

Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan.

brushing glaze on a ham in a baking dish

Then cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.

Remove the foil from the pan. Increase the oven to 400°F. Brush the ham with all of the remaining glaze, getting some between the slices too. Return to the oven, uncovered, for another 20-25 minutes.

Take out of the oven and tent the ham with foil for about 10 minutes.

Leftover Ham Recipes

If you are having a big feast with a spiral cut ham, chances are you will have leftovers. You will definitely have a leftover ham bone; don’t throw that away! Check out this post for 35+ Leftover Ham Recipes.

35+ Leftover Ham Recipes

A whole list of recipes to use up your leftover ham and ham bone. Everything from Savory Ham and Cheese Waffles to Deluxe Scalloped Potatoes and Ham.

Get all the recipes

serving creamy scalloped potatoes and ham

More Ham Glazes

We have some really delicious ham glaze recipes on Mom’s Dinner. If you want to check out some other flavor profiles besides Brown Sugar and Mustard Glazed Ham:

Brown Sugar and Mustard Ham Glaze Recipe + Video

A really great recipe for a Brown Sugar and Mustard Ham Glaze perfect to amp up the flavor of your Spiral Cut Smoked Ham.

5 from 3 votes

Print Pin Rate Save

Prep Time: 5

Cook Time: 8

Cook time will depend on the weight of your ham: 1 30

Servings: recipe will glaze one 7-10 lb. ham

Author: Susie Weinrich

Ingredients

▢ ½ cup orange juice
▢ ½ cup dark brown sugar
▢ ¼ cup Dijon mustard
▢ 2 tablespoon whole grain Dijon mustard
▢ 3 Garlic clove minced
▢ ¼ teaspoon ground all spice
▢ ⅛ teaspoon ground clove
▢ 7-10 lb. bone-in spiral cut smoked ham

Instructions

Brown Sugar and Mustard Ham Glaze

NOTE: If you want extra glaze for serving at the table or you have a ham over 10 lbs. you may want to double the recipe. Simply hover over the serving and move the +/- to 2 servings.
In a saucepan over medium heat add all the glaze ingredients. Whisk together so that it is well combined.
Bring to a boil. Then let it boil for 1 minute.
Reduce the heat to low and let it simmer for 5 minutes, stirring occasionally.
The glaze is ready to use. Or you can let it cool and pop it in the fridge in a covered container for up to 2 days.
If you are making ahead you will want to slightly reheat before using as a glaze, it will thicken in the fridge.

Cooking and Glazing a 7-10lb. Spiral Cut Ham

PRO TIP: if this is your first time cooking a ham and you need more in depth instructions on cooking a spiral cut ham, pop over to this post.
Preheat your oven to 300°F. Take note of the weight of your ham, this will determine your cooking time.
Place your spiral cut ham, cut side down, in a baking pan. remember to remove the plastic disc from the bone on the cut side of the ham.
Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan.
Cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.
Remove the foil from the pan. Increase the oven to 400°F. Brush the remaining glaze over the ham, getting it between the slices too.
Return to the oven, uncovered, for another 20-25 minutes.
Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve.

Recipe Tips and Notes:

MORE HELPFUL ARTICLES AND RECIPES:

How To Cook a 7-10 lb. Spiral Cut Ham

Easter Menu for 10 People

35+ Leftover Ham Recipes

Easy Meals for Feeding House Guests

MORE HAM GLAZE RECIPES

Mango Chutney Ham Glaze

Marmalade Ham Glaze

Bourbon Maple Ham Glaze

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

Jump to Comments

Bourbon Maple Ham Glaze

March 20, 2024 by Susie Weinrich Leave a Comment

This Bourbon Maple Ham Glaze cooks down into a sticky and delicious sauce that caramelizes perfectly on a smoked ham. It is made with a good bourbon whiskey, pure maple syrup, a little brown sugar, mustard, garlic, ginger and spices. They all simmer together and then can be brushed onto a smoked ham for extra flavor. You can even make this sauce 2 days in advance and keep it in the fridge.

ham slices glazed with bourbon maple glaze

Spiral Cut Smoked Ham is popular to serve on holidays like Easter and Christmas, sometimes Thanksgiving too. It can also be a great entree to serve when you are feeding a crowd. It is very economical at $2-$4 per pound, especially compared to beef alternatives at $15-$30 per pound.

Bourbon Maple Glazed Ham is excellent served with cheesy potatoes, asparagus or green beans, and deviled eggs. Add some rolls and butter and you have a fantastic dinner.

Ingredient Details

Bourbon Whiskey: all bourbon is whiskey, but not all whiskey is bourbon. I will 100% forget that in 10 minutes. HA! For this recipe I used a Bulleit Bourbon Whiskey and it worked great. Just use a bourbon whiskey that you would want to drink on the rocks.

Woodford Reserve
Maker’s Mark
Knob Creek

If you don’t have bourbon whiskey in your house or you don’t want to buy a huge bottle for the recipe you can always buy the smaller flask sized bottle or buy a couple airplane sized bottles.

If you don’t want to use alcohol in your ham glaze I will point you to one of these other ham glaze recipes, as this one was specifically tested to use bourbon.

Pure Maple Syrup: what you want to buy is pure maple syrup, not pancake syrup. It will be a lot more expensive than something like Log Cabin Syrup, probably around $9 for a 12 oz bottle. But it is a whole different flavor and texture than pancake syrup. If there is a choice at the store opt for a dark or amber syrup as it will have more flavor than the lighter colored syrups.

bourbon maple glaze ingredients on a table

Brown Sugar: we use a little brown sugar in this recipe so that the maple syrup flavor doesn’t take over the whole sauce. We wanted this to be balanced, not taste like pancakes.

Dijon Mustards: is a VERY common ingredients in ham glazes. It adds a vinegary bite to the glaze and balances the sweetness of the maple syrup and brown sugar.

Garlic: you will be using 3 garlic cloves for this ham glaze. It has a strong garlic flavor that is so delicious.

Ginger: adds an amazing flavor to the glaze. You can add ½ teaspoon or up to 1 teaspoon if you like a little extra ginger kick. You can buy a fresh ginger knob and grate it into a fine zest. Or one of our favorite products are the frozen grated fresh ginger cubes that are in the freezer section of the grocery store. A common brand is Dorot Gardens.

All Spice and Clove: these are two spices we use in just about all our ham glazes. The flavors are absolutely perfect with ham.

Step by Step

To make the Bourbon Maple Ham Glaze place all the ingredients in a saucepan. Bring the mixture to a boil and let it boil for 1 minute. The reduce the heat to low and simmer for about 20 minutes. It will thicken as it boils. It can be used right away or you can keep it in the fridge for up to 2 days.

You will have a little over 1 cup of glaze, which will be perfect for a 7-10 lb ham. If you have a ham 10 lbs. or more you may want to double the recipe. In the recipe card below simply hover over the servings and move the +/- to 2 servings.

Also, if you want to have extra glaze to serve at the table you will want to double the recipe.

How To Cook A Spiral Cut Ham

In depth instruction for cooking, glazing, cutting and serving a 7-10 lb. Spiral Cut Smoked Ham.

Get the Recipe

Start your ham by preheating your oven to 300°F. Place your spiral cut ham, cut side down, in a baking pan. Brush all sides of the ham with ⅓ of your Bourbon Maple Glaze. Add ½ cup water or juice to the bottom of the pan.

Then cover the pan and ham tightly with foil, this ensures your ham doesn’t dry out. Bake at 300°F for 12 minutes per pound.

Remove the foil from the pan. Increase the oven to 400°F. Brush with all of the remaining glaze. Return to the oven, uncovered, for another 20 minutes to caramelize on the outside of the ham.

Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve.

More Ham Recipes

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Mango Chutney Ham Glaze

March 19, 2024 by Susie Weinrich 2 Comments

This recipe for Mango Chutney Ham Glaze is based on Ina Garten’s Virginia Ham. Her ham recipe serves around 35 people, we wanted a smaller recipe that would be appropriate for a Spiral Cut Ham that is between 7-10 lbs. This Mango Ham Glaze is a delicious balance of tangy mango chutney and sweet brown sugar with a nice amount of garlic and fresh orange. It glazes your ham perfectly and smells amazing while it cooks!

mango chutney ham glaze in a glass measuring cup

Ingredients

Besides the Mango Chutney, this ham glaze is full of simple ingredients that you probably already have in your kitchen:

Mango Chutney, Major Grey Style- it is a slightly sweet, slightly tangy mango style jam or sauce. There are a few places that you may find mango chutney in the grocery store. Possibly in the international foods aisle, or with the condiments. It may also be called Major Grey’s Chutney. If you are having trouble finding it you can also look on Amazon. Some popular brands are Brooklyn Delhi, Patak and Stonewall Kitchen.

Garlic- you will be using 3 garlic cloves for this ham glaze. It has a strong garlic flavor that is so delicious.

Dijon Mustard- is a VERY common ingredients in ham glazes. It adds a vinegary bite to the glaze and balances the sweetness of the brown sugar.

Brown Sugar- adds a sweetness and balances the bite of the mustard and chutney.

ingredients for mango chutney ham glaze on a table

Fresh Orange- you will use the zest and juice of the orange. Make sure you zest the orange first, then squeeze the juice. The orange flavor pairs perfectly with the mango chutney and the smoky saltiness of the ham.

Clove and All Spice- these are two spices we use in just about all our ham glazes. The flavors are absolutely perfect with ham.

Glazing A Spiral Ham

To make the Mango Chutney Ham Glaze place the garlic in a blender or food processor. Blend until minced. Then add all the additional ingredients and puree until smooth. It is ready to use!

How To Cook A Spiral Cut Ham

In depth instruction for cooking, glazing, cutting and serving a 7-10 lb. Spiral Cut Smoked Ham.

Get the recipe →

Make sure you take note of the weight of your ham. This will determine your cooking time; 300°F for 12 minutes per pound.

Start your ham by preheating your oven to 300°F. Place your spiral cut ham, cut side down, in a baking pan. Brush all sides of the ham with ⅓ of your glaze. Add ½ cup water or juice to the bottom of the pan.

Then cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.

Remove the foil from the pan. Increase the oven to 400°F. Brush with all of the remaining glaze. Return to the oven, uncovered, for another 20-25 minutes to caramelize on the outside of the ham.

Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve.

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 Recipe→

Orange Marmalade Glaze For Ham

March 18, 2024 by Susie Weinrich Leave a Comment

When you are cooking a Spiral Cut Ham or Whole Ham you can really ramp up the flavor by including a glaze over the outside and between the layers. This Orange Marmalade Glaze is one of our favorites for smoked ham. It starts with store bought marmalade that has those delicious candied orange pieces, mixed with a little orange juice, Dijon mustard, garlic, agave syrup for extra sweetness and spices like clove and all spice.

a marmalade glazed ham in a grey baking pan

This is a great glaze for an Easter Ham or Christmas Ham… or if you are just having a big Sunday Dinner!

Ingredients

Orange Marmalade- this is the main flavor in this ham glaze. It is a sweet orange flavor that pairs perfectly with the smoky, salty ham. Buy a good orange marmalade at the grocery store that has visible pieces of orange in the mixture.

For these photos we had a Whole Foods 365 Brand Orange Marmalade and it was excellent!

Dijon Mustard and Whole Grain Mustard- these are VERY common ingredients in ham glazes. It adds a vinegary bite to the glaze and balances the sweetness.

Ingredients for marmalade ham glaze on a table

Garlic- choose a fresh plump garlic clove for your Orange Marmalade Ham Glaze. The aroma of garlic when the ham is cooking will have your mouth watering! And it adds a perfect flavor with the orange and smokiness of the ham.

Agave Syrup- this is the sugar component we are using for this glaze. Pick a light agave syrup as it will have less flavor than the darker agave. It should say “light” on the packaging.

I usually have agave in my pantry for making tequila cocktails!

Orange Juice- just a store bought orange juice will work great… you can even buy a single serve bottle if you normally don’t drink OJ. The orange flavor pairs perfectly with the marmalade.

Step By Step

This glaze recipe makes a good amount. Enough so that you can:

Use ⅓ of the glaze in the beginning of the cook time.
Then use half of the remaining glaze for the last 20 minutes of the cook time.
Finally you can serve the remaining glaze on the side when serving at the table.

To make the Marmalade Ham Glaze place all the ingredients in a saucepan over medium heat. Once it boils turn the heat to low and simmer for about 20-25 minutes. It is ready to use!

Cooking and Glazing a Ham

If this is your first time making a ham, there is a whole article on Mom’s Dinner sharing how to cook, glaze, cut and serve a spiral cut ham if you want more in depth information.

How To Cook and Glaze a Spiral Cut Ham

Get the recipe →

Make sure you take note of the weight of your ham, this will determine your cook time; 300°F for 12 minutes per pound.

Then cover the pan and ham tightly with foil. Bake at 300°F for 12 minutes per pound.

Remove the foil from the pan. Increase the oven to 400°F. Brush HALF of the remaining glaze over the ham. Return to the oven, uncovered, for another 20-25 minutes.

Take out of the oven and tent the ham with foil for about 10 minutes. Then cut and serve with the remaining glaze on the side.

More Ham 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 Recipe→

Orange Marmalade Ham Glaze Recipe

A really delicious Marmalade Ham Glaze that is perfect for your smoked spiral cut ham or whole ham. Flavors of orange, garlic, and Dijon pair perfectly with the smoky ham.

5 from 1 vote

Print Pin Rate Save

Prep Time: 10

Cook Time: 25

Servings: cups glaze

Author: Susie Weinrich