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Vibrant Purple Sweet Potato Pie

by 8 Comments

Visually stunning and just as delicious, this Purple Sweet Potato Pie is creamy, spiced, and naturally stunning. Made with rich purple sweet potatoes, it's a beautiful twist on classic sweet potato pie.

purple sweet potato pie cut up into slices

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Purple sweet potato pie, like the Southern Sweet Potato Pie recipe, is a sweet and creamy custard pie. This unique purple dish will be a fantastic addition to your Thanksgiving menu alongside the traditional pumpkin pie.

My mother-in-law brought one of these purple beauties to a Thanksgiving dinner, and we were all in awe. Believe me, this is a show-stopper dessert that is as delicious as it is beautiful.

Sweet potatoes are one of the most versatile root vegetables, equally at home in sweet and savory dishes. For dessert, I love baking them into Sweet Potato Bundt Cake and Jamaican Inspired Sweet Potato Pudding.

On the savory side, they shine in Sweet Potato Salad or Air Fryer Sweet Potato Wedges.

slice of purple sweet potato pie on a plate topped with whipped cream

Ingredients for Purple Sweet Potato Pie

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Purple sweet potatoes – The star of the recipe, giving the pie its naturally vibrant color and subtly sweet flavor. Stokes or Okinawan varieties work well. You’ll need about 2 cups of mashed potatoes after cooking.
  • Unsalted butter, softened – Adds richness and helps create a smooth, custardy texture.
  • Eggs, lightly beaten – Bind the filling and give it structure.
  • Brown sugar, packed – Sweetens the pie while adding a hint of molasses depth.
  • Coconut milk (canned, shaken well) – Provides creaminess and a subtle coconut flavor. Whole milk or evaporated milk can be substituted if preferred.
  • Vanilla extract – Enhances the overall flavor and warmth of the pie.
  • Spices - ground ginger, salt, ground cardamom, ground cinnamon
  • 9-inch pie crust, store-bought or homemade – The buttery base that holds the filling. A par-baked crust will help prevent sogginess.
purple sweet potato pie ingredients

Tools needed for this recipe

  • Baking sheet
  • Parchment paper
  • Food processor
  • Measuring cups & spoons
  • Pie pan

How to make Purple Sweet Potato Pie

Preheat the oven to 425 degrees Fahrenheit. Poke the purple sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.

purple sweet potatos on a baking sheet with parchment paper

Remove the purple sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes, discard skins, and place the cooked purple sweet potatoes in the bowl of a food processor.

Reduce the oven temperature to 350 degrees Fahrenheit.

Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.

sweet potato pie filling in a food processor

Pour the sweet potato mixture into the pie crust. Bake in the preheated oven 350 degrees oven for  55 minutes to 1 hour, until the pie is set in the middle.

purple sweet potato pie filling in a pie crust not baked

Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

baked purple sweet potato pie

What are purple sweet potatoes?

Purple sweet potatoes are a root vegetable just like the orange-fleshed variety. Packed with anthocyanins, a pigment that gives purple sweet potatoes and other fruit and vegetables their vibrant colors.

Not as commonly found as regular orange sweet potatoes, however. Stokes purple sweet potatoes are grown in central California but were originally cultivated in Stokes County, North Carolina.

An Okinawa purple sweet potato has white skin with purple and white speckled flesh. Often called Hawaiian sweet potatoes, their flavor is mild and sweet but very dry and starchy.

Molokai purple potatoes have a darker brown and purple skin with darker purple flesh. Also, a resident of Hawaii.

slice of purple sweet potato pie on a plate topped with whipped cream

How To Store Purple Sweet Potatoes

Store purple sweet potatoes as you would regular potatoes, in a cool and dry place.

Be sure to use your purple sweet potatoes within a week or two due to their shorter lifespan than a regular potato.

Storing Purple Sweet Potato Pie

  • Room Temperature: Because this pie contains eggs and butter, enjoy it within 2 hours of serving.
  • Refrigerator: Cover leftovers and store in the fridge for up to 4 days—perfect for making ahead.
  • Freezer: For longer storage, wrap the cooled pie in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Tanya's Top Tips

  • Prepare pie crust according to your recipe or package directions.
  • The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes. 
  • Sweet Potato Pie is best when it has cooled, so wait to serve it.
  • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

Looking for more Pie recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

slice of purple sweet potato pie on a plate topped with whipped cream
Print Recipe
4.75 from 8 votes

Purple Sweet Potato Pie

Visually stunning and just as delicious. This Purple Sweet Potato Pie is going to be a showstopper dessert this Thanksgiving.
Prep Time40 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: purple pie, purple sweet potato pie
Servings: 8 servings
Calories: 1268kcal
Author: Tanya

Ingredients

  • 1 ½ pounds Purple sweet potatoes
  • 4 tablespoons Unsalted butter softened
  • 3 large Eggs lightly beaten
  • 1 cup Brown sugar packed
  • 1 cup Coconut milk Canned, shaken
  • 1 teaspoon Vanilla extract
  • ¾ teaspoon Ground ginger powder
  • ½ teaspoon Table salt
  • ½ teaspoon Ground cardamom
  • ½ teaspoon Ground cinnamon
  • 9 inch Pie crust storebought or homemade

Instructions

  • Preheat the oven to 425°F. Poke the sweet potatoes with a fork, and bake them on a sheet pan in the preheated oven until softened, about 40-45 minutes.
  • Remove the sweet potatoes from the oven and set them aside to cool. Once cooled, peel the sweet potatoes and place them in the bowl of a food processor.
  • Reduce the oven temperature to 350°F.
  • Add butter, eggs, brown sugar, coconut milk, vanilla extract, ground ginger, table salt, cardamom, and cinnamon to the food processor. Process on low until the sweet potato mixture is smooth.
  • Pour the sweet potato mixture into the pie crust. Bake in the oven for 55 minutes to 1 hour, until the pie is set in the middle.
  • Remove the pie from the oven and allow it to cool for at least 1 hour. Serve and enjoy.

Notes

  • Prepare pie crust according to your recipe or package directions.
  • The cooked sweet potatoes will yield about 2 cups of mashed sweet potatoes. 
  • Sweet Potato Pie is best when it has cooled, so wait to serve it.
  • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.

Nutrition

Serving: 1g | Calories: 1268kcal | Carbohydrates: 138g | Protein: 17g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 959mg | Potassium: 350mg | Fiber: 6g | Sugar: 27g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 85mg | Iron: 7mg

This post was originally published on August 24, 2022. It's been updated with new information.

Air Fryer Hot Dogs (Juicy, Crispy, and Ready in 10 Minutes)

by 52 Comments

I’ve made hot dogs every way you can imagine, but air frying is my favorite. In less than 10 minutes, you get that perfect snap, juicy inside, and toasted buns all in one easy step.

hot dogs in buns in air fryer basket topped with ketchup and mustard

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love a good hot dog, but not all hot dog cooking methods are the same. I’ve had them boiled, I’ve had them grilled, and I’ve even had them microwaved. Regardless of your preference, I promise you won’t want them any other way after you’ve Air Fried them.

Why Make Hot Dogs in the Air Fryer?

Air frying gives you hot dogs with a crispy outside and juicy inside in under 10 minutes. There’s no need to preheat; you can make one or a whole batch with the same cook time, and you can toast the buns right in the basket for an all-in-one meal.

    Ingredients Needed

    Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

    • Hot dogs - I prefer all-natural, 100% beef hot dogs. However, any type or brand will work, including turkey, chicken, pork, or plant-based options. I usually grab whatever's on sale.
    • Hot dog buns - Use your favorite style, from classic white to whole wheat, brioche, or gluten-free. Fresh buns work best, but slightly stale buns crisp up beautifully in the air fryer.
    ingredients for air fryer hot dogs on table

    How to cook hot dogs in an Air Fryer

    First, I like to cut small little slits in my hot dogs. This is not a required step at all. I like to do this to make hot dogs pretty and mimic a grill line. When my hubby makes the hot dogs in the Air Fryer, he does not do this, and it all works fine.

    close up photo of slits in hot dogs

    Then, place your hot dogs in the Air Fryer basket. There is no need to spray or anything; the hot dogs won’t stick to the basket and will release their natural hot dog oils, whatever that is.

    Close the Air Fryer basket and cook at 400 degrees Fahrenheit for 4-6 minutes.

    cooked hot dogs in air fryer basket

    Remove the hot dogs and place them in your hot dog buns. Return hot dogs to the air fryer and cook at 400 degrees Fahrenheit for two more minutes to get a nice crisp on your buns.

    hot dogs in buns in air fryer basket

    Remove and top them with your favorite toppings. Here’s a great list of hot dog toppings to try. You could also add my hot dog chili,  or you can keep it simple with ketchup, mustard, and sauerkraut, which is my favorite.

    air fryer hot dogs in air fryer basket covered in ketchup and mustard

    Frequently Asked Questions about these Air Fryer Hot Dogs

    Do I need to preheat my air fryer for hot dogs?

    Nope! One of the perks of this recipe is that you don’t have to preheat. Just pop the hot dogs in and start cooking. If you prefer an extra-crispy exterior, you can preheat for 2–3 minutes.

    Can I cook frozen hot dogs in the air fryer?

    Yes! Add about 2–3 extra minutes to the first cooking stage. Check them halfway through and separate if they’re stuck together.

    How many hot dogs can I cook at once?

    As many as fit in a single layer in your air fryer basket without overlapping. Most medium baskets hold 4–6 hot dogs.

    How do I reheat leftover hot dogs?

    Place them in the air fryer at 350°F for 2–3 minutes until heated through. If they’re already in buns, reduce the time slightly to prevent over-toasting.

    If you’re looking for more quick and easy Air Fryer recipes, try these out:

    I hope you love these air fryer hot dogs as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

    hot dogs in buns in air fryer basket topped with ketchup and mustard
    Print Recipe
    4.95 from 17 votes

    10 Minute Air Fryer Hot Dogs Recipe

    These Air Fryer Hot Dogs are such a quick and easy meal and ready in less than 10 minutes. They are crispy on the outside and juicy on the inside.
    Prep Time2 minutes
    Cook Time8 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: American
    Keyword: air fryer hot dogs
    Servings: 6 people
    Calories: 229kcal
    Author: Tanya

    Ingredients

    • 1-6 Hot Dogs
    • 1-6 Hot Dog Buns

    Instructions

    • Place hot dogs in Air Fryer basket and cook on 400 degrees Fahrenheit for 4-6 minutes. Remove hot dogs and place in buns. Place back in Air Fryer and cook on 400 degrees Fahrenheit for 2 more minutes.
    • Remove and top with your favorite toppings. Enjoy 🙂

    Video

    Notes

    • This recipe works for traditional beef or the hot chicken, beef, and pork combination hot dogs.
    • Consider cutting small slits in your hot dogs for appearance. It is not a necessary step.
    • Test your hot dogs around the 4-minute mark to see if they are dark enough. Different Air Fryer wattages and sizes will cook hotdogs at different rates. 

    Nutrition

    Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

    This post was originally published on June 6, 2019. It has been updated with additional information and new photos.

    Easy Oven Roasted Cabbage Steaks Recipe

    by 17 Comments

    My oven-roasted cabbage steaks are tender in the middle, caramelized on the edges, and full of flavor. Best of all, they're ready in under an hour, making them the perfect side for busy weeknights.

    4 cabbage steaks on a dish

    The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

    Cabbage is a big deal in our house, because my husband and both kids love it. I've pressure-cooked it, made the Caribbean version of cabbage that has a little spice and other vegetables, and I've fried cabbage in plenty of butter. But one of my go-to ways to make it is to simply roast it.

    This low-carb side is as easy as it gets. I cut the cabbage into 1-inch rounds, brush them with oil, sprinkle on seasoning, and put them into a hot oven, flipping halfway. The flavor is amazing and it takes almost no effort.

    close up of a roasted cabbage steak

    Ingredients Needed for Cabbage Steaks

    Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

    • Small head of green cabbage - I prefer a firm, dense head for this recipe because it holds together well when sliced and roasted. I usually skip lighter cabbage, like Napa or Savoy, since the leaves are looser.
    • Olive oil - This will help give your cabbage the nice roasted color.
    • Seasoning - I use garlic powder, smoked paprika, kosher salt, and black pepper. You can also use your favorite seasoning blend, like all-purpose seasoning.
    cabbage steak ingredients
    Lodge 15.5"x10.5" Cast Iron Baking Pan, Black
    Lodge 15.5"x10.5" Cast Iron Baking Pan, Black

    I love to roast these cabbage steaks in this cast-iron baking pan. It helps give the cabbage a nice golden sear in the oven.

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      How to make roasted cabbage steaks

      Step 1: Preheat the oven to 400 degrees Fahrenheit.

      Slice cabbage into 1-inch thick pieces and place on a sheet pan.

      process of cutting cabbage steaks on a cutting board

      Step 2: Rub the cabbage slices with olive oil. Sprinkle sides with garlic powder, smoked paprika, kosher salt, and black pepper.

      6 seasoned cabbage steaks on a baking sheet

      Step 3: Place the pan in the preheated oven and roast the cabbage steaks for 30 minutes. After 30 minutes, flip them carefully. Continue roasting the steaks for an additional 10-15 minutes, until tender. Remove from the oven, serve, and enjoy.

      freshly baked cabbage steaks on a baking sheet

      How to cut cabbage for cabbage steaks

      Cutting cabbage is easier and safer with the right tools. A sharp, sturdy chef's knife will slice through even the densest cabbage without much effort. Just remember that cabbage can be slippery, so make sure it's dry before you cut it.

      Trim the root end of the cabbage to give it a flat base. Stand it upright on the cut side, then slice straight down into 1-inch thick "steaks."

      How to store leftover baked cabbage steaks

      Store cooled cabbage steaks in an airtight container in the refrigerator for up to 3 days.

      I don't recommend that you freeze cabbage steaks. The process of freezing ruins the texture of the cabbage.

      Reheating cabbage steaks: Place cabbage steaks on a baking sheet and bake at 350 degrees Fahrenheit until they reach the desired temperature. Alternatively, you can microwave them for a minute or two, depending on your microwave.

      freshly baked cabbage steaks on a baking sheet

      Preventing your cabbage steaks from falling apart

      Before taking the knife to your cabbages, peel away any loose leaves or leaves that are falling apart until you're left with a tight cabbage head.

      While you can get more cabbage steaks by cutting them into thinner pieces, the chances that your cabbage steaks are going to fall apart are higher.

      The ideal width is 1-inch thick slices, though the cooking time will be a bit longer, you'll end up with a sturdy but tender cabbage steak in the end.

      Delicious dishes to serve with roasted cabbage steaks

      These dishes are great for serving alongside these cabbage steaks.

      • Juicy Air Fryer Turkey Thighs - turkey and cabbage go together so well. While your cabbage is roasting in the oven, throw some turkey thighs in the oven.
      • Air Fryer Sweet Potato Wedges - a great vegetable that pairs well with cabbage.
      • Pinto Beans Recipe - This is our favorite way to enjoy pinto beans. Made with smoked turkey meat, these beans pair well with the roasted cabbage steaks.

      Tanya's Cabbage Steaks Notes

      • A small or medium cabbage works great with this dish. Use a sharp knife to cut the cabbage into steaks. 
      • Thicker cut cabbages will take longer to cook.
      • I’ve tested this recipe in the air fryer, but I always come back to the oven. You can roast more at once, get more even caramelization, and the texture is better from edge to center.

        I hope you love this cabbage steak recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

        4 cabbage steaks on a dish
        Print Recipe
        4.44 from 16 votes

        Roasted Cabbage Steaks Recipe

        This easy roasted cabbage steak recipe is simple to make and so delicious. From oven to table in less than an hour! Tender and full of flavor.
        Prep Time10 minutes
        Cook Time45 minutes
        Total Time55 minutes
        Course: Side Dish
        Cuisine: American
        Keyword: cabbage steaks
        Servings: 6 servings
        Calories: 66kcal
        Author: Tanya

        Equipment

        Ingredients

        • 1 Small head of cabbage 1 cut into 1-inch slices
        • 3 tablespoons Olive oil
        • 1 ½ teaspoons Garlic powder
        • 1 teaspoon Smoked paprika
        • ¾ teaspoon Kosher salt
        • ¼ teaspoon Black pepper

        Instructions

        • Preheat the oven to 400 degrees Fahrenheit.
        • Slice cabbage into 1-inch thick pieces and place on a sheet pan. Rub the cabbage pieces with oil. Sprinkle sides with garlic powder, smoked paprika, kosher salt, and black pepper.
        • Roast for 30 minutes. After 30 minutes, flip the cabbage steaks carefully. Continue roasting the steaks for an additional 10-15 minutes, until tender. Remove from the oven, serve, and enjoy.

        Notes

        • A small or medium cabbage works great with this dish. Use a sharp knife to cut the cabbage into steaks. 
        • Larger cabbages will take longer to cook.
        • For best carmelization, use a cast iron or dark sheet pan. 

        Nutrition

        Serving: 1g | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 165IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.2mg

        This post was originally published on September 27, 2022. It has been updated with new information.

        Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

        by 25 Comments

        Whenever I’m craving big, bold flavor, jerk chicken is one of the first things that comes to mind. It’s smoky, a little spicy, and so full of seasoning that every bite wakes up your taste buds. I love that I can make it in the air fryer when I’m short on time, or fire up the grill when I want that extra hint of smokiness.

        Close up of a lime wedge with pieces of marinated chicken.

        The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

        Whenever I think of Jamaica, jerk chicken and jerk pork come to mind. It's that dish that always brings me back to the island. Jerk refers to the cooking method, which involves cooking the food over pimento wood and slow-cooking it over a fire, resulting in a nice smoky flavor.

        The spice that jerk is usually known for comes from the wet paste that marinates the food before smoking or grilling.

        With a really good wet rub and some time marinating, you can make some delicious jerk chicken in the air fryer, oven, or grill.

        If you love this recipe, be sure to try my jerk chicken wings and jerk chicken soup.

        A Quick Glance at the Ingredients

        Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

        • Chicken pieces - I use all pieces of the chicken, from the breast, legs, thighs, and wings. I will usually break down a whole chicken to get all the pieces I need for this recipe.
        • Jerk Paste - For this recipe, I use either a good store-bought marinade or my jerk marinade made from scratch. Just do what works best for you based on time and preference.
        Walkerswood Jamaican Jerk Seasoning Mixed Pack - 10 Oz Each Mild, Hot & Spicy
        Walkerswood Jamaican Jerk Seasoning Mixed Pack - 10 Oz Each Mild, Hot & Spicy

        This is my go-to store-bought marinade. It comes in mild or spicy. Created in Jamaica, Walkerswood gives you the authentic flavor of jerk.

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        How to make Jamaican Jerk Chicken

        Step 1: Rub chicken pieces with jerk wet paste, making sure to rub under the skin too. Then marinate for 4 hours up to overnight. Overnight is best.

        Two step by step photos to show how to marinate the chicken.

        Step 2: Cook according to instructions:

        Air Fryer

        Preheat the air fryer to 360 degrees Fahrenheit. Place chicken pieces in the air fryer basket, in a single layer, skin side down, and cook for 25-30 minutes, flipping halfway.

        The marinated chicken in an air fryer basket.
        The cooked Jamaican jerk chicken in the air fryer basket.

        Conventional Oven

        Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on a baking sheet and bake for 45-50 minutes, flipping halfway.

        Grill

        Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.

        Jamaican jerk chicken on a white plate.

        When the chicken is done cooking, use a sharp knife to chop it further. This is what gives you that authentic jerk experience, rather than serving big pieces.

        How long should you marinate the jerk chicken?

        Because there is minimal acidity in the marinade, which can break down the meat, this chicken can be marinated for a long time. The longer the better. Marinate it for at least 4 hours to allow the flavors to develop, and you can leave it overnight. Overnight is best.

        Storage Options

        This Jamaican Jerk Chicken will keep well in the fridge for up to 4 days.

        It can be reheated in the oven, covered with foil at 325°F for around 20 minutes until heated through. It can be reheated in the air fryer at 350°F for 4 to 5 minutes.

        What do you serve it with?

        This easy jerk chicken is great to serve with rice, veggies, salads, and potatoes. Even use it to make a tasty sandwich if you like! Try it with any of these delicious recipes:

        • Jamaican Instant Pot Rice and Peas - make this a real, Authentic Jamaican meal with rice and peas.
        • Yellow Rice - for those who love a good flavored, colorful dish.
        • Festival - One of the main side dishes served with Jerk Chicken is festival. It's a sweet bread that balances the spicy chicken perfectly.
        • Plantains - Ripe yellow plantain is fried to perfection and served alongside this chicken. I like to air fry mine out of convenience.
        Jamaican jerk chicken cut up on a plate ready to eat.

        Tanya's Top Recipe Notes and Tips

        • I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk I would get in Jamaica. You can also use a homemade jerk wet rub or jerk dry rub.
        • Jerk is usually served dry without a sauce, but feel free to baste the chicken while cooking with Jerk BBQ sauce if you want a more saucy chicken. You can also serve the BBQ sauce as a dipping sauce on the side. That's what I do.
        • Jerk Chicken does not have to be extra spicy. For less spice, use a mild jerk marinade or leave out the peppers in the homemade marinade. You will still get fantastic flavor.

        More Chicken Recipes You Might Enjoy

        • Jamaican Curry Chicken - This delicious, flavorful curry uses dark meat and tastes absolutely amazing. It's perfect for when you want a saucy Jamaican chicken.
        • Brown Stew Chicken - A Classic Jamaican chicken dish. Sometimes served for breakfast, this chicken is marinated in flavorful spices and then stewed until done.

        I hope you love this Jerk chicken recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

        Jamaican jerk chicken on a white plate.
        Print Recipe
        4.89 from 18 votes

        Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

        Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven or grill for a delicious bite to suit any occasion.
        Prep Time5 minutes
        Cook Time30 minutes
        Marinating time4 hours
        Total Time35 minutes
        Course: Main Course
        Cuisine: Jamaican
        Keyword: air fryer jerk chicken, easy jerk chicken recipe, how to make jerk chicken
        Servings: 6 servings
        Calories: 299kcal
        Author: Tanya

        Ingredients

        Instructions

        • Rub chicken pieces with paste, making sure to rub under the skin too.
        • Marinate for 4 hrs up or up to overnight.
        • Cook according to instructions:

        Air Fryer

        • Preheat air fryer to 360 degrees Farhenheit. Place chicken pieces in the air fryer basket, cook for for 25-30 minutes, flipping halfway.

        Conventional Oven

        • Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on baking sheet and bake for 45-50 minutes, flipping halfway.

        Grill

        • Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until internal temp reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.
        • Once chicken is done cooking, use a sharp knife to further chop the chicken,

        Video

        Notes

        • I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk you would get in Jamaica. You can also use a homemade jerk wet rub.
        • Jerk is usually served dry without a sauce but feel free to baste the chicken while cooking with jerk bbq sauce if you want a more saucy chicken. You can also serve the bbq sauce as a dipping sauce on the side.

        Nutrition

        Calories: 299kcal | Carbohydrates: 2g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 99mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2463IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

        This post was originally published on May 11, 2021. It has been updated with helpful information.

        Simple Roast Chicken Recipe with Juicy, Flavorful Meat

        by 5 Comments

        Nothing beats the aroma of a perfectly cooked roast chicken filling your kitchen with golden, crackling, crispy skin and incredibly juicy meat. My foolproof roast chicken method delivers restaurant-quality results every single time.

        golden brown roast chicken on sheet pan

        The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

        Growing up, my parents made roast chicken every week, and when I started cooking for my own family, I did the same thing. But after making countless roast chickens over the years, I knew there had to be a better way to get that perfect crispy skin, beautiful golden-brown color, and juicy meat.

        After lots of trial and error (and studying plenty of cookbooks), I settled on the method of roasting the chicken at a higher temperature first, and then reducing the temperature to finish the cooking. It works every time and gives you the best of both worlds.

        The high heat immediately starts rendering the fat under the skin, which creates that incredible crispiness we're all after. Reducing the temperature afterwards ensures the meat cooks gently and evenly without drying out.

        This weekly staple is so delicious and versatile that it's a must in our meal planning routine. If you're a fan of using whole chickens in recipes, then you'll love this spatchcock version I make in my air fryer.

        A Quick Look at the Ingredients

        Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

        • A whole chicken: I recommend using a 4-6 pound chicken for the best results. This size fits perfectly in a standard roasting pan and cooks evenly.
        • Olive oil: Helps the seasonings stick and promotes that gorgeous golden skin. I prefer using oil or even mayo over butter because butter contains water, which can prevent the crispy skin we're after.
        • Seasonings: Kosher salt (Essential for flavor and helps draw moisture from the skin for extra crispiness), black pepper, and onion powder.
        • Optional aromatics: Lemon, fresh herbs like thyme and rosemary. These add flavor and moisture to the chicken cavity, but I often skip them and season the cavity directly.
        ingredients for whole roasted chicken on table with labels
        RFX Wireless Probe Starter Kit
        RFX Wireless Probe Starter Kit

        I use this wireless probe thermometer kit from ThermoWorks to track meat temperatures while they cook. It connects to my phone and sends alerts when the food is nearly done, so I never have to guess.

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        Nonstick Carbon Steel Baking Pan & Raised Wire Rack
        Nonstick Carbon Steel Baking Pan & Raised Wire Rack

        A baking sheet with a raised wire rack helps with the airflow, allowing air to get under the chicken.

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        The time needed to cook chicken depends on several factors, including the size of your bird, your oven, and the temperature of your chicken when it goes in. Your best bet is to get a thermometer and place it in the chicken before roasting. It removes all the guesswork and ensures your chicken is perfectly cooked.

        How to Make Perfect Whole Roasted Chicken

        Step 1: Preheat your oven to 475°F and set up a roasting pan or sheet pan with a wire rack. The rack elevates the chicken, allowing hot air to circulate underneath for even cooking.

        Step 2: Pat the chicken completely dry with paper towels and rub olive oil all over the entire surface.

        Step 3: Season generously with kosher salt, black pepper, garlic powder, and onion powder all over the chicken. If using aromatics, stuff the cavity with lemon halves, peeled garlic cloves, and fresh herb sprigs.

        raw whole chicken on cutting board, seasoned

        Step 4: Place the seasoned chicken breast-side up on your prepared rack. Insert the probe thermometer into the thickest part of the thigh.

        Step 6: Place the chicken in the oven and roast for 15 minutes at 475°F, then reduce the temperature to 350°F, and continue cooking for 40–50 minutes (total cook time: 55–65 minutes depending on bird size).

        a collage, on the left, raw chicken on sheet pan with rack. on the right, roasted whole chicken on rack after cooking

        Step 7: Check for doneness when the thermometer reads 175°F in the thigh and juices run clear.

        Step 8: Let the chicken rest for 5-10 minutes before carving.

        close up for whole roasted chicken on sheet pan with rack

        How to Know when your Roasted Chicken is Done

        Using a reliable thermometer is crucial since different chicken sizes will have varying cook times. The most accurate way to ensure your chicken is perfectly cooked is to check that the internal temperature in the thickest part of the thigh reaches 175°F.

        At this temperature, the juices should run clear when you pierce the thigh with a knife. This slightly higher temperature ensures the dark meat is fully cooked while still keeping the breast meat juicy and tender.

        Tanya's Recipe Tips for Success

        • Size matters: Stick to the 4-5 pound range for optimal results. Smaller chickens may cook too quickly, while larger ones may not cook evenly.
        • To truss or not to truss: I don't bother trussing my chicken (tying the legs up) because it cooks just fine without it and saves time. One less step means getting dinner on the table faster.
        • If you don't have a roasting pan: Use a cast-iron skillet or heavy-bottomed Dutch oven instead.
        • Three things I never skip: Dry the chicken thoroughly with paper towels, season it generously all over, and always use a thermometer to check doneness.
        • Let it rest: Those 5-10 minutes of resting time allow the juices to redistribute, ensuring every bite is moist and flavorful.

        What to Serve It With

        This roasted chicken pairs well with a variety of sides. Serve it with vegetables like broccoli or carrots, sides like mashed potatoes, rice, and gravy. Even a simple side salad makes a great pairing.

        You can also roast vegetables along with your chicken in the tray. If doing so, add heartier, larger cut, root vegetables like potatoes, carrots, and onions at the beginning with the chicken, since they can handle the full cooking time and will soak up all those delicious drippings. For more delicate vegetables like broccoli or Brussels sprouts, add them during the last 20-30 minutes to prevent overcooking.

        a chicken drumstick on a black plate with salad on the side

        Storage and Leftovers

        Leftover roasted chicken is incredibly versatile and keeps well in the refrigerator for up to 4 days. Shred the meat for chicken salad, slice it for sandwiches, or dice it for soups and casseroles. The bones make excellent stock, too!

        To reheat, place pieces in a 350°F oven for about 10 minutes, or use the microwave for quick warming. The skin won't be as crispy when reheated, but the meat will still be delicious.

        More Chicken Recipes You'll Love

        I have so many chicken recipes on the site, but here are a few of my most popular:

        • Brown stew chicken - a Caribbean classic. My version cooks quickly and utilizes boneless chicken thighs to make the meal easier to cook.
        • Smothered chicken - A Down South staple, chicken is cooked on the stovetop and smothered in a delicious gravy.
        • Garlic Parmesan whole chicken - One of my favorite ways to enjoy a roast chicken is to cover it with a delicious cheese sauce. This recipe elevates your classic roast chicken.

        I hope you love this roast chicken recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

        golden brown roast chicken on sheet pan
        Print Recipe
        5 from 2 votes

        Simple Whole Roast Chicken Recipe

        Nothing beats the aroma of a perfectly cooked roast chicken filling your kitchen with golden, crackling, crispy skin and incredibly juicy meat. My foolproof roast chicken method delivers restaurant-quality results every single time.
        Prep Time10 minutes
        Cook Time1 hour 5 minutes
        Resting Time10 minutes
        Total Time1 hour 25 minutes
        Course: entree
        Cuisine: American
        Keyword: best roasted chicken recipe, roast chicken, whole roasted chicken recipe
        Servings: 6 people
        Calories: 580kcal
        Author: Tanya

        Ingredients

        • 4-5 lb whole chicken giblets removed
        • 3 Tablespoons Olive oil
        • 1 Tablespoon kosher salt
        • 1½ teaspoons black pepper
        • 1½ teaspoons garlic powder
        • ½ teaspoon onion powder

        Optional aromatics for cavity

        • 1 lemon halved
        • 4 garlic cloves peeled and smashed
        • Fresh herb sprigs rosemary, thyme, or sage

        Instructions

        • Preheat oven to 475°F. Set up a roasting pan or sheet pan with a wire rack.
        • Pat the chicken completely dry with paper towels. Rub the olive oil all over the chicken, coating the entire surface.
        • Season the chicken evenly with kosher salt, black pepper, garlic powder, and onion powder, making sure to cover all sides. If using aromatics, stuff the cavity with lemon halves, garlic cloves, and herb sprigs.
        • Place the seasoned chicken breast-side up on the prepared wire rack.
        • Place it in the oven on the middle rack and roast it for 15 minutes at 475°F.
        • Reduce the oven temperature to 350°F and continue cooking for an additional 40-50 minutes, until the internal temperature reaches 175°F when measured in the thickest part of the thigh.
        • Remove from oven and let rest for 5-10 minutes before carving and serving.

        Notes

        • The size of your chicken will determine the exact cook time. Start checking smaller chickens around 50 minutes total cook time.
        • For extra crispy skin, pat the chicken dry again with paper towels before seasoning and let it air-dry in the refrigerator for 30 minutes if time allows.
        • If using a probe thermometer, place it into the thickest part of the thigh. The chicken is done when the juices run clear and the temperature at the thigh reaches 175°F.
        • Let the chicken rest before carving to allow juices to redistribute.

        Nutrition

        Calories: 580kcal | Carbohydrates: 5g | Protein: 41g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1899mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 2mg

        Crispy Air Fryer Eggplant with Parmesan & Breadcrumbs

        by 13 Comments

        Crispy on the outside, tender on the inside, this air fryer eggplant has become a go-to appetizer in my kitchen. It’s a lighter, less messy take on the traditional fried version, but just as satisfying.

        Crispy air fryer egg plant on a plate served with a marinara dip.

        The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

        Eggplant Parmesan is one of our go-to Italian meals, but honestly, I’m usually just after the crispy breaded eggplant slices, no noodles needed. I love dipping them straight into marinara sauce. With the air fryer, I can skip the frying and still get that same golden, crunchy texture without all the oil.

        This dish is simple to make with just a few basic ingredients; eggplant has never tasted so good! Coated in seasoned Italian breadcrumbs and parmesan cheese, they are a breeze to cook in the air fryer and come out crispy without the need for lots of oil.

        Be sure to try my Air Fryer Fried Mushrooms and Crispy Air Fryer Bacon too!

        A Quick Glance at the Ingredients

        Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

        • Eggplant - I typically use standard globe eggplant for this recipe. It’s easy to find and has the perfect size for slicing into rounds. Look for one that’s firm, shiny, and feels heavy for its size. Avoid eggplants with soft spots or wrinkled skin.
        • For the Breading Station - eggs, milk, Italian-style breadcrumbs, parmesan cheese
        • Oil for spraying the eggplant
        Ingredients to make the recipe.
        Evo Oil Sprayer Glass, Non-Aerosol for Cooking Oils
        Evo Oil Sprayer Glass, Non-Aerosol for Cooking Oils

        I love this oil sprayer for getting a light, even coating without overdoing it. It's ideal for air frying.

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        How to make crispy air fryer eggplant slices

        Step 1: Gather your ingredients. Place eggplant rounds on a wire rack in a single layer and sprinkle kosher salt on all sides. Let it sit for 30-40 minutes to release any excess moisture.

        Slices of eggplant on a wire rack.

        Step 2: Rinse the salt off the eggplant and dry it with a towel. Preheat the air fryer basket to 370 degrees Fahrenheit.

        Add the eggs and milk to one bowl and whisk to combine. In another bowl, add Italian breadcrumbs and Parmesan cheese and mix to combine.

        Dip the eggplant rounds in the egg mix, then coat them with the breadcrumb mix.

        Eggplant rounds being coated in the egg and breadcrumbs.

        Step 3: Spray the preheated air fryer basket with a little bit of oil and then add eggplant slices to the basket in a single layer. Note that all your eggplant slices may not fit in the basket, and you may need to cook these in batches.

        Close the air fryer basket and cook eggplant slices at 370 degrees Fahrenheit for 12-14 minutes, flipping and spraying with oil halfway through.

        The breaded eggplant slices in the air fryer basket.

        Step 4: Remove eggplant slices and lightly sprinkle with kosher salt to taste. Cook the remaining eggplant slices the same way. Serve and enjoy.

        The cooked eggplant slices in the air fryer basket.

        Can you make them ahead of time?

        These crispy eggplant rounds are best served immediately after cooking, when they are nice and crispy. You can get ahead of things by salting and breading them earlier in the day, then keeping them covered in the fridge until you are ready to cook and serve.

        How to Store and Reheat

        Leftover eggplant slices can be stored in an airtight container in the fridge for up to 4 days. To reheat, pop them back into the air fryer at 350°F for 3 to 5 minutes until hot and crispy again. I don’t recommend microwaving, as it tends to make the breading soggy.

        Why do you need to salt the eggplant?

        It's essential to salt the eggplant slices before you bread and air fry them. Salting them helps to draw out the moisture so that they crisp up. If you skip this step, the eggplant will steam as it cooks instead of crisping up.

        What do you serve them with?

        Once cooked, I like to sprinkle this crispy air fryer eggplant with a bit of salt and fresh parsley. They are great enjoyed by themselves, but work wonderfully with a dipping sauce like marinara or ranch.

        Cooked crispy eggplant in an air fryer basket.

        Tanya's Recipe Notes and Tips

        • If you want your eggplant slices extra crispy, use panko breadcrumbs for extra crispiness.
        • Cook the eggplant slices in a single even layer so that they get crispy all over and the breading stays intact.
        • These eggplant slices are great for making eggplant parmesan. In the alternative, you can serve them with marinara on the side and dip them in the sauce.
        • These are very crispy once done, but will lose the crispiness the longer they sit out.

        More Easy Air Fryer Recipes To Try

        If you loved this crispy eggplant, here are more reader-favorite air fryer recipes to explore next

        • Air Fryer Carrots - This is one of my most popular air fryer recipes. You can enjoy them either sweet or savory.
        • Air Fryer Fried Pickles - another great appetizer. I prefer this over deep-frying the pickles.
        • Air Fryer Plantain - This fruit, typically deep-fried until tender, is excellent in the air fryer.

        I hope you love this air-fried eggplant as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

        Cooked crispy eggplant in an air fryer basket.
        Print Recipe
        5 from 11 votes

        Crispy Air Fryer Eggplant Recipe

        Simple and easy to make, and so delicious, this crispy air fryer eggplant recipe makes for one crowd pleasing appetizer. Eggplant is sliced into rounds and coated with breadcrumbs for a crispy and healthier bite.
        Prep Time10 minutes
        Cook Time12 minutes
        Resting time30 minutes
        Total Time52 minutes
        Course: Appetizer
        Cuisine: American
        Keyword: air fried eggplant, breaded eggplant slices, how to cook eggplant in the air fryer
        Servings: 4 servings
        Calories: 286kcal
        Author: Tanya

        Equipment

        Ingredients

        • 1 medium sized eggplant about 1lb, sliced into ¼ inch rounds
        • 4 teaspoons kosher salt for salting eggplant
        • 2 large eggs lightly beaten
        • ¼ cup milk
        • 1.5 cups Italian Breadcrumbs
        • ⅓ cup grated parmesan cheese
        • Oil for spraying olive, canola, or avocado
        • Salt to taste

        Instructions

        • Place eggplant rounds on a wire rack in a single layer and sprinkle kosher salts on all sides. Let sit for 30-40 minutes to release any excess moisture.
        • Rinse the salt off the eggplant and dry with a towel.
        • Preheat the air fryer basket to 370 degrees Fahrenheit.
        • Add eggs and milk in one bowl and whisk to combine. In another bowl, add Italian breadcrumbs and parmesan cheese and mix to combine.
        • Dip the eggplant rounds in the egg mix, then the breadcrumb mix to coat.
        • Spray the preheated air fryer basket with a little bit of oil and then add eggplant slices in the basket in a single layer. Note that all your eggplant slices may not fit in the basket and you may need to cook these in batches. Close the air fryer basket and cook eggplant slices on 370 degrees Fahrenheit for 12-14 minutes, flipping and spraying halfway through. Remove eggplant slices and lightly sprinkle with salt to taste.
        • Cook the remaining eggplant slices the same way.

        Video

        Notes

        • Use panko breadcrumbs for extra crispiness.
        • Cook the eggplant slices in a single even layer so that they get crispy all over and the breading stays intact.
        • These eggplant slices are great for making eggplant parmesan. In the alternative, you can serve them with marinara on the side and dip them in the sauce.
        • These are very crispy once done but will lose the crispiness the longer they sit out.

        Nutrition

        Calories: 286kcal | Carbohydrates: 39g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 3101mg | Potassium: 428mg | Fiber: 6g | Sugar: 8g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 216mg | Iron: 3mg

        This post was originally published on September 7, 2021. It has been updated with new information.

        Caribbean Green Seasoning Recipe - Easy Homemade Marinade

        by 2 Comments

        Caribbean Green Seasoning is a fresh, flavorful herb blend that is used for marinating meats, fish, or stirred into stews, and is widely used among the Caribbean islands. This fresh herb paste brings instant island flavor to your table. 

        green seasoning in glass jar with herbs surrounding it

        The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

        The Caribbean is known for its delicious, bright, and flavorful combinations. The use of fresh herbs, bold peppers, and lots of spice tends to stand out. When I think of authentic green seasoning, I think of Trinidad and Tobago, where this seasoning as I know it originated. Many Caribbean recipes call for a spoonful or two of this herbaceous mix to deepen the flavor.

        In Trinidad, this blend is sometimes called “green seasoning” or simply “seasoning,” and it often features culantro, also known locally as chadon beni, an intensely aromatic herb similar to cilantro but with a stronger, more pungent flavor.

        The formula for green seasoning is to have herbs, a pepper or two, and some lime, vinegar, or water to blend the seasoning with. Once made, it’s either stored in the refrigerator or frozen for later and added to many delicious recipes throughout the week. 

        Traditionally, this seasoning is used as a marinade for meats, fish, and vegetables. I like to use it as a marinade as well as a finishing herb.

        green seasoning in glass jar with herbs surrounding it

        A Quick Look at The Ingredients

        • Cilantro or culantro, or a mix - I can't always find culantro in stores, so I usually use just cilantro.
        • Aromatics - Green Onions, fresh thyme, yellow onion, celery stalks, garlic cloves, red or green pepper, hot pepper
        • Liquids and Seasoning - Lime juice, vinegar, or water, salt
        Breville Paradice 9 Cup Food Processor and Dicer
        Breville Paradice 9 Cup Food Processor and Dicer

        I often reach for this food processor when prepping herbs, vegetables, or sauces. It’s compact, efficient, and powerful enough to handle everything from leafy greens to tougher ingredients—making it a reliable tool for everyday cooking.

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        How to Make Green Seasoning

        Step 1: First, gather all your ingredients and wash all your herbs. I also like to roughly chop my peppers, celery, and onions before adding them to a food processor.

        fresh herbs washed and prepped

        Step 2: Add all the ingredients to a food processor and process until smooth.

        If you like your green seasoning a little chunky, just pulse to your desired consistency. For a wetter more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

        green seasoning ingredients in a food processor
        ingredients for green seasoning in a food processor
        overhead photo of green seasoning in food processor

        Step 3: Use the seasoning as a marinade for your favorite fish, meat, or vegetables.

        green seasonong in white plate with herbs surrounding it

        How to use green seasoning as a marinade?

        This seasoning is usually used as a marinade. I suggest using about 2 Tablespoons for every pound of meat. Add the seasoning to meat, fish, or vegetables and rub it all over. Cover and allow it to marinate in the refrigerator until ready to cook.

        I also like to add about 1 Tablespoon of oil to the seasoning when using it as a marinade.

        How to store green seasoning?

        Green seasoning should be refrigerated. It will last in the fridge for about a week. It can also be frozen and will last in the freezer for up to 3 months.

        To freeze, place green seasoning into small ice cube trays and freeze until solid. Once solid, place in a freezer-friendly bag.

        I love using these small trays for freezing herbs or oils in 2 Tablespoon portions.

        Souper Cubes 2 Tbsp. Silicone Freezer Molds
        Souper Cubes 2 Tbsp. Silicone Freezer Molds
        I like using Souper Cubes 2-Tablespoon Trays to freeze green seasoning in perfectly portioned amounts. They're silicone, easy to pop out, and make it super convenient to grab just what you need for marinating or cooking.
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        Tanya's Notes

        • This will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
        • Use about 1 Tablespoon green seasoning for 1 lb of meat. 
        • I suggest adding a little oil to meat or fish when using it as a marinade. The oil helps the seasoning coat the protein more evenly and enhances flavor absorption during cooking.
        • For a wetter, more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

        If you have made this green seasoning, I'd love to hear your feedback in a comment below. And if you are looking for other seasonings/sauce recipes, try these out:

        green seasoning in glass jar with herbs surrounding it
        Print Recipe
        5 from 2 votes

        Caribbean Green Seasoning Recipe

        Green Seasoning is a delicious herb blend that is used for marinating meats, fish, or stirred into stews and is used widely among the Caribbean islands. 
        Prep Time5 minutes
        Total Time5 minutes
        Course: Seasoning
        Cuisine: Caribbean
        Keyword: green seasoning
        Servings: 8
        Author: Tanya

        Ingredients

        • 1 bunch of cilantro leaves and stems, about 3oz
        • ½ bunch Italian parsley about 2 oz
        • 8 whole pimento seeds crushed
        • 1 scotch bonett pepper or habanero pepper seeds and stem removed
        • 1 celery stalk leaves included, and roughly chopped
        • 1 bunch thyme leaves removed from stems
        • ½ red bell pepper roughly chopped
        • ¾ cup lime juice from about 5 limes
        • 1 inch ginger peeled and chopped
        • 8 whole peeled garlic cloves
        • 6 green onions stems removed and roughly chopped
        • 1 teaspoon salt or to taste

        Instructions

        • Add ingredients to a food processor. Pulse until finely chopped or pureed.
        • Use as a marinade for your favorite meats, vegetables, and fish. You may also use it as a fresh topping.

        Video

        Notes

        • While traditional Caribbean green seasoning often uses culantro (also known as chadon beni), I use cilantro in this version since it’s easier to find in most grocery stores. The flavor is milder, but still brings that bright, herbaceous base to the seasoning.
        • This seasoning will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
        • Use about 1 Tablespoon green seasoning for 1 lb of meat. 

        This post was originally published on January 26, 2022. It has been updated with additional helpful information.

        Southern Stewed Okra and Tomatoes (One-Pot Side)

        by 2 Comments

        This Southern stewed okra and tomatoes is a classic one-pot side dish that’s packed with flavor. Made with fresh or frozen okra, canned tomatoes, and a few pantry staples, it comes together in under 30 minutes with minimal prep.

        stewed okra and tomatoes with spoon in black bowl and fresh okra pods on the side of the dish

        The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

        Stewed okra and tomatoes is one of my favorite summer sides. It's packed with vegetables, full of flavor, and super easy to make.

        I fell in love with okra once I moved to the Carolinas, and it became a staple in many of the Southern dishes I tried. I like to eat it okra roasted, or even pickled. But once I tried it with tomatoes, corn, and some simple seasonings, it became one of my go-to Southern vegetable sides.

        I like to serve it alongside dinner recipes, like baked chicken, rice, and cornbread.

        A Quick Glance at the Ingredients

        • Okra – I use fresh okra when it’s in season, but frozen works just as well. Just slice it up and toss it right in—no need to thaw.
        • Corn – Frozen corn keeps it simple, but fresh kernels are delicious if you have them. Canned will work too—drain it first. You can also use fresh corn from the cob; cut the kernels off.
        • Canned Diced Tomatoes – Use a regular 14.5 oz can with juices. Fire-roasted tomatoes add a nice smoky flavor if you want a twist. Leave this undrained.
        • Yellow Onion & Garlic – These build the aromatic base of the dish. Don’t skip them!
        • Vegetable Broth – Adds depth and helps everything simmer together. Chicken broth works too if you don’t need it to be vegetarian.
        • Worcestershire Sauce & Hot Sauce – These boost the umami and give the stew a little kick. Use your favorite hot sauce and adjust to taste.
        • Red Pepper Flakes & Bay Leaves – For a hint of heat and an earthy background note.
        • Salt and Pepper - always a good addition.
        ingredients with labels for stewed okra
        STAUB Cast Iron Dutch Oven 4-qt Round Cocotte
        STAUB Cast Iron Dutch Oven 4-qt Round Cocotte

        This Staub Dutch oven is my go-to for stews like this. It heats evenly, holds moisture beautifully, and looks gorgeous going from stove to table. It’s a bit of an investment—but one you’ll use for years.

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        How To Make Stewed Okra and Tomatoes

        Step 1: Gather and prep your ingredients.

        Heat canola oil in a large pot over medium-low heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes. 

          Step 2: Add the remaining ingredients and simmer, partially covered, for 15 minutes, stirring occasionally.

            okra and tomato ingredients in pot with bay leaves on top

            Step 3: Stir occasionally as the stew simmers. Once the okra is tender and the flavors have melded, remove from the heat and serve warm. Enjoy!

            stewed okra and tomatoes in a large pot

            Make this Stew Your Own

            This stew is pretty perfect as it is, but it's easy to make your own!

            • Instead of canola, cook some bacon in the pot before adding the onions and garlic. This will give the stew a wonderful smoky flavor.
            • If you like things spicy, add in a little extra hot sauce, or omit it altogether if you are sensitive to spicy foods.
            • I used frozen corn for ease and convenience, but fresh corn works wonderfully well. If you are in a pinch, canned corn is a good option. I suggest draining canned corn first.

            What is okra?

            Okra is also known as 'gumbo' or 'ladies' fingers'; it has a mild taste that is often compared to eggplant or green beans. When cooked in this stew, it becomes wonderfully tender. It's a great source of vitamins, minerals, antioxidants, and fiber.

            How to store this okra and tomato stew

            This stew can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers even better. Reheat gently on the stovetop before serving.

            stewed okra and tomatoes in black bowl with plates in background and drink in background

            Tanya Top Tips

            • Cook the stew in a heavy-bottomed pan or Dutch oven. It will help to distribute the heat more evenly, and you won't get hot spots that can scorch the bottom of the stew.
            • Cut the okra into similarly sized pieces so that it cooks evenly.
            • Okra has a naturally slick texture, but cooking it partially covered and avoiding over-stirring and over-cooking helps keep it tender, not slimy.

            More Easy Vegetable Recipes

            stewed okra and tomatoes with spoon in black bowl and fresh okra pods on the side of the dish
            Print Recipe
            4.72 from 7 votes

            Stewed Okra and Tomatoes

            A classic Southern side dish made with okra, tomatoes, and bold seasoning. Quick, easy, and full of down-home flavor in just one pot.
            Prep Time5 minutes
            Cook Time25 minutes
            Total Time30 minutes
            Course: Side Dish
            Cuisine: American
            Keyword: okra and tomato stew, okra side dish, vegetable stew
            Servings: 4 servings
            Calories: 154kcal
            Author: Tanya

            Ingredients

            • 2 tablespoons canola oil
            • 1 yellow onion chopped
            • 4 garlic cloves chopped
            • 16 oz okra fresh or frozen
            • ½ cup frozen corn kernels
            • 14.5 oz canned diced tomatoes undrained
            • 2 teaspoons Worcestershire sauce
            • ¾ cup vegetable broth
            • ¼ teaspoon red pepper flakes
            • 2 bay leaves
            • 1 teaspoon hot sauce
            • salt and pepper to taste

            Instructions

            • Heat canola oil in a large pot over medium heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
            • Add the remaining ingredients. Bring to a gentle simmer and cook, partially covered, for 15 minutes, stirring occasionally, until the okra is tender and the stew has thickened slightly.

            Notes

            • Fresh or frozen okra works great in this recipe. No need to thaw frozen okra—just toss it in!
            • If you prefer a thicker stew with less moisture, leave the lid slightly ajar while simmering to let steam escape.

            Nutrition

            Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 637mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 2mg

            This post was originally published on June 9, 2020. It has been updated with helpful information and new photos.

            Homemade Refrigerator Pickles (Only 10-Minute Prep)

            by 11 Comments

            My Easy Refrigerator Pickles are the perfect pickles to try if you haven’t made homemade pickles before. The preparation time is minimal; there’s no need to heat anything in a pot.

            glass mason jar filled with cucumber and sweet onion refrigerator pickles

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I love making my own easy homemade pickles, and everyone loves them when I prep them for our cookouts. I like making a batch when we have pulled pork or shredded BBQ chicken. They add the perfect acidity to many dishes.

            These pickles require minimal preparation, but you will need to chill them in the fridge for the best results.

            I make these pickles with onion and cucumber. This method can also be used to make different types of pickles. I recommend you give my Quick Pickled Onions recipe a try, too.

            A Glance at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Vinegar – I use equal quantities of hot water and white vinegar to make the pickling brine.
            • Sugar – granulated sugar is added to the pickling brine for the perfect balance of sweet and sour.
            • Kosher Salt – I add salt to balance the sweet and sour flavors in this pickle.
            • Black Pepper - I also like to add fresh cracked black pepper to season the pickle.
            • Cucumbers - I use three medium-sized pickling cucumbers, such as Kirby pickles, thinly sliced on a mandoline.
            • Onion - half a sweet onion is added along with the cucumber.
            refrigerator pickles recipe ingredients
            OXO Good Grips Handheld Mandoline Slicer for Kitchen, Adjustable Vegetable Slicer
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            How to make Refrigerator Pickles

            Step 1: Put hot water, white vinegar, sugar, salt, and pepper in a heat-proof jar. Close the jar and shake until the sugar and salt dissolve. I use a 32-ounce mason jar.

            a mason jar filled with pickling liquid

            Step 2: Add thinly sliced cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the brine.

            Ensure that the brine covers all the vegetables.

            top down image of a glass jar filled with cucumber and onion pickles

            Step 3: Cover and refrigerate for at least 8 hours before serving.

            Remove pickles and onions from the brine with a fork or slotted spoon to serve.

            mason jar filled with pickles and a fork filled with cucumber and onion pickle

            Tanya's Top Tips

            These tips will help you make the best refrigerator pickles you've ever tried.

            • I suggest using a mandolin to slice the cucumber and onion thinly. However, take care when using a mandolin to avoid cutting yourself and your fingers.
            • If you don’t have a mandolin, a sharp kitchen knife will work well, too.
            • Always ensure that the pickling liquid covers the cucumber and onion to prevent them from spoiling.
            • Always store refrigerator pickles in the refrigerator.
            • These pickles are on the sweeter side, just like how I like them. For a tart pickle, cut the sugar to about ¼ cup.
            mandolin and thinly sliced cucumber and sweet onion set on a wooden board

            Flavor variations

            • You can replace white vinegar with white wine, apple cider, or sherry vinegar.
            • Swap sweet onions for white or red onions or shallots.
            • For an extra flavor boost, add spices like peppercorns, coriander, red pepper flakes, fennel, or mustard seeds to the pickling vinegar.
            • Add a few sprigs of fresh herbs, such as dill, tarragon, or parsley.
            • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, red chili peppers or jalapenos, carrots, radishes, or zucchini.

            Serving suggestions

            These easy pickles go with just about any savory dish. I like to eat them alongside my Southern favorites, like Fried Chicken. I also love them over seasoned fish, like my Whole Oven-Roasted Fish.

            They’ll add a great zing to your hot dogs, burgers, salads, and sandwiches, too. Try these recipes: Oven-Baked Hot Dogs, Air Fryer Turkey Burgers, Korean Sloppy Joes, and Garlic Butter Cheese Steak Sandwiches.

            a white bowl filled with thinly sliced cucumber and sweet onion pickles

            How long will Refrigerator Pickles last?

            Store the pickles in an airtight jar or container, fully submerged in the pickling brine. Keep the container in the refrigerator for up to 3-4 weeks for optimal freshness and flavor.

            Mason jar filled with cucumber and sweet onion refrigerator pickles

            FAQs

            What is the difference between refrigerator pickles and regular pickles?

            You must store refrigerator pickles in vinegar and in the refrigerator to prevent them from spoiling. Regular pickles are pasteurized, allowing them to be stored on shelves for extended periods without refrigeration until opened.

            What vinegar is best for pickling?

            You can use any vinegar for refrigerator pickling; it all depends on the flavors you prefer. I’ve used white vinegar as I like its intense, sharp taste. However, you can also use red wine, white wine, apple cider, or sherry vinegar.

            What's another name for refrigerator pickles?

            They're also known as icebox pickles.

            If you have tried these Refrigerator Pickles, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

            glass mason jar filled with cucumber and sweet onion refrigerator pickles
            Print Recipe
            5 from 5 votes

            Homemade Refrigerator Pickles Recipe

            My Easy Refrigerator Pickles are the perfect pickles to try out if you haven't made homemade pickles before. The preparation time is minimal, there's no need to heat anything in a pot.
            Prep Time5 minutes
            Refrigeration Time8 hours
            Total Time8 hours 5 minutes
            Course: Condiment
            Cuisine: American
            Keyword: best homemade refrigerator pickles, best refrigerator pickles, easy homemade pickles, easy refrigerator pickles, quick & easy refrigerator pickles, refrigerator pickles, refrigerator pickles with onion
            Servings: 12
            Calories: 65kcal
            Author: Tanya

            Equipment

            Ingredients

            • ¾ cup hot water
            • ¾ cup white vinegar
            • ¾ cup granulated sugar
            • 1 tablespoon kosher salt
            • 1 ½ teaspoons fresh cracked black pepper
            • 3 medium-sized pickling cucumbers like Kirby pickles, thinly sliced
            • ½ medium sweet onion thinly sliced

            Instructions

            • Add hot water, white vinegar, granulated sugar, kosher salt, and black pepper into a heat-proof jar and cover and shake to combine until the sugar and salt are dissolved. I use a 32-ounce mason jar.
            • Add the cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid. Make sure all the vegetables are covered with liquid.
            • Cover and store in the fridge for at least 8 hours before serving.
            • To serve, remove pickles and onions with a fork or slotted spoon from the brine.

            Notes

            • These pickles will last in an airtight container in the refrigerator for 3-4 weeks.
            • For this recipe, I suggest using a heat-safe jar. 

            Nutrition

            Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 585mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg

            This post was originally published on April 17, 2023. It has been updated with additional helpful information.

            Creamy Cream of Mushroom Soup

            by 148 Comments

            This rich, one-pot cream of mushroom soup is easy to make and incredibly comforting. Perfect for make-ahead and freezer meals.

            Cream of mushroom soup in a dutch oven.

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            This cream of mushroom soup is a tried and tested classic recipe. It's had me hooked for the last few years, and others seem to love it too.

            Earthy and full of flavor, it's so easy to make a batch, and it's perfect to serve as an appetizer or as a main with some crusty bread. If you are after a comforting family meal, this has got you covered!

            If you love mushrooms as much as we do, be sure to check out my Creamy Mushroom and Parmesan Risotto, Cream of Mushroom Chicken, Zucchini Mushroom Chicken, or my Creamy Mushroom Sauce!

            A Quick Glance at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Mushrooms: I use baby Bella mushrooms, as I find that they have a more pronounced flavor. However, white button mushrooms will work just fine.
            • Aromatics & Veggies: Yellow onion, celery, garlic.
            • Fat & Thickener: Unsalted butter, all-purpose flour.
            • Liquids: chicken broth and heavy cream.
            • Seasonings & Herbs: Fresh thyme, marjoram, salt, and black pepper.

            How to make Cream of Mushroom Soup

            Step 1: Gather your ingredients. Then, prep and cut up your veggies.

            The chopped vegetables on a board.

            Step 2: Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.

            Onion and celery cooking in a pot.

            Step 3: Add mushrooms, thyme, and marjoram, and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume.

            Mushrooms and herbs added to the pot.
            The mushrooms cooked down in the pot.

            Step 4: Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.

            The flour mixture added to the mushrooms.
            Mushrooms cooked with the flour mixture.

            Step 5: Stir in the chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced in volume.

            The soup simmering in the pot.

            Step 6: Reduce heat to low and stir in heavy cream.

            Pouring the cream into the soup.

            Step 7: Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

            A wooden spoon in a pot of cream of mushroom soup.

            Can you make it Vegetarian?

            Yes, you can easily make this soup meat-free by swapping the chicken broth for vegetable stock. You can use just water, but it won't be as well seasoned.

            How Long Does this Soup Keep?

            Soup is such a great make-ahead meal. I love to cook a batch on a Sunday for easy-to-grab lunches throughout the week. Once you have made it, let it cool to room temperature before transferring to an airtight container. It will keep well in the fridge for 4 to 5 days.

            Reheat the soup on a low heat on the stovetop, stirring occasionally to serve.

            Can you freeze it?

            Yes! Soup is a great freezer meal. You can freeze this cream of mushroom soup in ziplock bags or an airtight container, but I like to freeze it in jumbo ice cube trays; that way, I don't have to defrost the whole recipe each time I want some.

            Frozen soup can be thawed in the fridge overnight to reheat, or it can be slowly heated straight from frozen.

            Be sure to stir the soup when you reheat it so that the cream doesn't separate.

            The mushroom soup in a large ice cube tray.

            Tanya's Recipe Notes and Tips

            • Make the soup in a heavy-bottomed pan or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
            • For a smoother soup, use an immersion blender or a standing blender to blend the soup.
            • Taste the soup before serving and adjust the salt and pepper to suit your tastes.

            More Easy Soup Recipes

            Watch this video tutorial and see how I make this soup from start to finish.

             I hope you love this cream of mushroom soup as much as we do. If you've tried this recipe, please rate it and share your feedback in the comments below!

            Cream of mushroom soup in a dutch oven.
            Print Recipe
            4.73 from 116 votes

            Cream of Mushroom Soup Recipe

            This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make-ahead and freezer meals.
            Prep Time10 minutes
            Cook Time35 minutes
            Total Time45 minutes
            Course: Soup
            Cuisine: American
            Keyword: creamy mushroom soup recipe, how to make cream of mushroom soup
            Servings: 6 servings
            Calories: 307kcal
            Author: Tanya

            Equipment

            Ingredients

            • 1.5 lbs baby bella mushrooms sliced
            • 6 Tablespoon butter
            • 6 Tablespoon all-purpose flour
            • 1 yellow onion chopped (about 1 cup)
            • 1 celery stalk chopped (about ½ cup)
            • 1 teaspoon dried thyme
            • 1 teaspoon marjoram
            • 4 cups chicken broth
            • 1 cup heavy cream
            • Salt and pepper to taste

            Instructions

            • Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
            • Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.
            • Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
            • Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

            Video

            Notes

            • Make the soup in a heavy-bottomed pot or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
            • For a smoother soup, use an immersion blender or a standing blender to blend the soup.
            • Taste the soup before serving and adjust the salt and pepper to suit your tastes.

            Nutrition

            Calories: 307kcal | Carbohydrates: 14g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 703mg | Potassium: 698mg | Fiber: 1g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg

            This post was originally published on October 5, 2020. It has been updated with additional helpful information.

            12 Air Fryer Tips Every Air Fryer Owner Should Know

            by

            Air fryers have experienced a surge in popularity—more than 40% of U.S. households now own one. Yet most owners still fall into a few easy‑to‑avoid traps that keep them from getting crispy, juicy, fool‑proof results. Use (and bookmark!) these twelve tips to cook smarter, eat better, and keep your machine running like new.

            air fryer tips collage

            12 Air Fryer Tips

            #1. Preheat your Air Fryer...but only when your model and recipe need it

            It's common practice to preheat any cooking element. Most brands of air fryers recommend preheating the air fryer to ensure even cooking. I do it sometimes, other times I don't, and my food still turns out delicious.

            If your air fryer does not have a preheat setting, set it to the desired temperature and allow it to run for approximately 3 minutes before placing your food inside.

            #2. Use oil on your foods for the air fryer...well, most of the time

            Vegetables and battered foods benefit from a light mist—it helps with browning, while fatty items (such as chicken thighs, burgers, and salmon) already contain their natural cooking oil.

            Common foods that are enhanced with a bit of oil include roasted vegetables, such as my air fryer broccoli, or battered foods, like air fryer fried fish.

            #3. Grease your Air Fryer Basket

            Wipe or spray a thin coat of high‑smoke‑point oil on the basket grates or use perforated parchment/silicone liners to prevent sticking and make cleanup painless.

            #4. Skip aerosol cans

            Propellant-driven sprays, such as PAM, can damage non-stick coatings over time. Instead, use a pump mister, an EVO sprayer, or a refillable bottle of avocado or grapeseed oil.

            #5. Don't overcrowd the basket

            To achieve crispy fried foods, avoid overcrowding the basket. Placing too much food in the basket will prevent your food from crisping and browning. To prevent this from happening, cook your food in batches or consider investing in a larger air fryer. I use an air fryer that has a basket that is at least 5 quarts in size.

            #6. Shake the basket during cooking for fries, wings, and other items

            Fries, wings, Brussels sprouts—anything bite‑sized—benefit from a quick toss halfway through. The fryer pauses when you pull the basket and resumes at the temperature when you slide it back in.

            Sometimes, I use a pair of silicone kitchen tongs to flip larger items over rather than shaking them.

            #7. Spray halfway through cooking

            I found that spraying with oil halfway through cooking gets the best crisp on most foods. I tend to wait and spray halfway through cooking, unless it's an item that doesn't require spraying, such as fatty meats. Coated food items should be sprayed. Also, spray any dry flour spots that still appear halfway through air frying.

            You can see this in action in this air fryer fried green tomatoes recipe.

            #8. Water/Bread in the bottom stops white smoke

            Greasy foods can smoke as fat hits the hot drawer. Add 1–2 tablespoons of water to the drawer under the basket (or place a slice of bread there) before cooking bacon or burgers. This catches drips and keeps your kitchen haze‑free.

            #9. Be careful of small light items in the air fryer

            The strong fan can whip parchment, kale chips, or egg roll wrappers into the heating element—yikes. Weigh light items down with a rack or a toothpick through the corner.

            #10. Convert oven recipes—minus 30 °F and 20 % time

            It can sometimes be tempting to crank the heat for the Air Fryer to the highest temp to let it run, but be careful, as some foods can dry out quickly. A good rule of thumb is to adjust the temperature and time according to how long you would typically bake it in the oven.

            I like to go 30 degrees below and cut the time by about 20%. For example, if you cooked brownies at 350 degrees Fahrenheit for 20 minutes in the oven, reduce the temperature in the Air Fryer to 320 degrees and cook for approximately 16 minutes.

            #11 Invest in a Good Quick Read Thermometer

            Having a high-quality, quick-read thermometer is crucial when cooking certain meats in your Air Fryer, such as steak, chicken, and pork. I recently invested in a Thermapen One, and I must say it's worth every penny.

            Clean promptly, inside and out

            While the basket is still warm, soak it in hot, soapy water—no metal scrubbers. Wipe the heating element monthly with a damp cloth to prevent burnt‑on grease. Fifteen seconds now saves ten minutes of scrubbing later.

            Those are my Top 12 Air Fryer tips for successful cooking. If you haven't made the jump on purchasing an Air Fryer yet, check out Air Fryer Reviewed for reviews of different Air Fryer brands.

            Do you have any Air Fryer tips? Leave them in the comments below. Happy Cooking 🙂

                        Check Out Air Fryer Recipes

            This post was originally published on August 11, 2018. It has been updated with additional helpful information.

            Air Fried Lobster Tail Recipe (Fast & Easy)

            by 30 Comments

            This Air Fryer Lobster Tail Recipe is easy and delicious, and can be prepared quickly in your Air Fryer. It's also coated with a tasty garlic butter sauce and air-fried to perfection.

            lobster tail on plate

            This post may contain affiliate links, please read my full disclosure here. 

            Full Recipe/Instructions are available in the recipe card at the bottom of the post. You can find important tips/tricks in the blog post.

            When I first became obsessed with my Air Fryer a few years ago, a friend of mine suggested that I try cooking lobster tails in it. I was intrigued, yet cautious. Lobster tails aren’t cheap, and I wasn’t sure if it would work. 

            Traditionally, I was taught to boil lobster tails in water. The same with crab legs. But I gave it a try and I’m hooked. Now, any time I can find lobster tails on sale, I grab a few and we eat them for dinner. 

            Lobster is notoriously difficult to get right, and even the most experienced chef can end up with rubbery, overcooked seafood. That's why air fryer lobster tails are so good. You don't need any special skills or equipment, and you can have perfectly cooked lobster on your plate in just a few minutes.

            For this recipe, you will want to do the following:

            • Butterfly your lobster tail
            • Make garlic butter
            • Air Fry your lobster tail with butter on top
            • Have extra butter for dipping if you like

            A Quick Look at The Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Lobster tails - I prefer to find some that are medium-sized, about 5-6 ounces each. If they are frozen, defrost them.
            • Garlic butter mix - unsalted butter, minced garlic, salt, chives, and fresh lemon juice.

            How to cook lobster tail in the air fryer

            First, gather your ingredients and create your garlic butter mixture. I combine butter, minced garlic, freshly chopped chives, salt, and a squeeze of lemon juice and microwave until melted. You could also use this garlic butter mixture I use in this steak recipe. 

            garlic butter melted in a glass jar

            Then butterfly your lobster tails.

            Then, place the lobster tails in your air fryer and spread some garlic butter over them. Close the air fryer and cook at 380°F for 4 minutes. After 4 minutes, open the air fryer basket, add more butter on top, and cook for an additional 3 to 4 minutes.

            hand brushing garlic butter over lobster tails

            Serve and enjoy.

            How to Butterfly a Lobster Tail?

            The butterflying of lobsters is very easy, making the lobster meat easier to eat. It also looks pretty on a plate. The only tools you can use are sharp kitchen scissors and your hands.

            First, cut the top shell with sharp kitchen shears down the middle, being careful not to cut through the meat. Then, slide your finger under the shell to gently separate the lobster meat from the shell. Once the meat is separated from the shell, pull it through the slit you cut and rest it on top.

            If your lobster tail needs to be deveined, devein it at this time.

            step by step photo collage of how to butterlfy a lobster tail.


            Tanya's Top Tips

            • The size of your lobster tails will determine how long you need to cook them. At a minimum, they will need 6 minutes if they are on the smaller side, which is approximately 2 ounces. The ones pictured here took me the full 8 minutes to complete and weighed about 5 ounces each. 
            • Have fun with the butter topping. Feel free to use Cajun butter, jerk butter, or plain butter. You could even not use any butter at all. Butter is optional, just highly recommended.
            cooked lobster tails in air fryer basket

            I hope you enjoy these lobster tails as much as we do. I’m so thankful to have friends who give great ideas when it comes to Air Fryer cooking. 

            How to store

            To refrigerate:  Cooked lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through without overcooking.

            To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer-proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.

            To reheat: Preheat your air fryer to 320°F and cook the lobster tail for approximately 3-4 minutes. This will help to preserve the lobster's flavor and moisture.

            What should I serve with these lobster tails?

            I enjoy serving these alongside a good steak, salad, or risotto. You can also prep these in the air fryer and add them to lobster mac and cheese.

            FAQs about Air-Fried Lobster Tails

            What's the best temperature to cook lobster tails in the air fryer?

            The optimal temperature for cooking lobster tails in an air fryer is 380°F. This will ensure that the lobster tail is cooked evenly and thoroughly. Additionally, cooking at this temperature helps preserve the lobster's natural flavor and moisture.

            How to cook frozen lobster tail in the air fryer?

            I recommend defrosting the lobster tails prior to cooking, butterflying, and deveining them. 

            How do I know when my lobster tail is done?

            Lobster meat is ready when it’s no longer transparent and has a white color. The lobster should feel slightly firm to the touch, and there should be no visible signs of pink or red. The best way to tell when your lobster tails are done is to use a meat thermometer. Insert the thermometer into the thickest part of the lobster tail and cook until the internal temperature reaches 135-140 degrees Fahrenheit. 

            Looking for more Seafood Recipes? Try these out:

            close up photo of lobster tail in air fryer basket

            I hope you love these lobster tails as much as we do. If you've tried this recipe, please rate it and share your feedback in the comments below!

            cooked lobster tails on white plate with green beans in background
            Print Recipe
            4.78 from 18 votes

            Air Fried Lobster Tails Recipe (Fast & Easy)

            This easy and delicious lobster tail recipe is topped with a yummy garlic butter sauce and air fried to perfection. It’s such a quick and easy recipe.
            Prep Time5 minutes
            Cook Time8 minutes
            Total Time13 minutes
            Course: Main Course
            Cuisine: American
            Keyword: air fryer lobster tails, lobster tail recipe
            Servings: 2 people
            Calories: 108kcal
            Author: Tanya

            Equipment

            Ingredients

            • 2 4-6 oz lobster tails
            • 2 Tablespoon unsalted butter melted
            • 1 Tablespoon minced garlic
            • 1 teaspoon salt
            • 1 teaspoon chopped chives
            • 1 teaspoon lemon juice

            Instructions

            • Prepare butter mixture by combining butter, garlic, salt, chives and lemon juice.
            • Butterfly lobster tails by cutting through the shell, removing the meat and resting it on top of the shell.
            • Place in Air Fryer basket and spread butter over top of lobster meat. Close Air Fryer basket and cook on 380 degrees Fahrenheit for 4 minutes.
            • Open Air fryer basket and and spread more butter on top, cook for an additional 2-4 minutes until done.

            Notes

            • Cook time will depend on the size of your lobster tails. A total of 6-8 minutes should work for most lobster tails. 
            • You can make as many lobster tails as will fit in your air fryer basket. 
            • For the oven, preheat it to broil and cook the lobster tails on a baking sheet for about 5-10 minutes.

            Nutrition

            Calories: 108kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 1169mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 372IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.1mg

            This post was originally published on 7/1/2019. It has been updated with new photos and additional helpful information.

            Easy Brunswick Stew Recipe

            by 4 Comments

            Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato-based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat, and a tangy barbecue sauce (BBQ).

            brunswick stew recipe in white bowl

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            This Brunswick stew recipe has been a family favorite for many years. Packed full of veggies and made with smoked pulled pork or chicken, this stew is not shy in the flavor department. Made with a tangy BBQ sauce, this is the perfect way to warm up after a long day.

            Made in one pot on the stovetop, this effortless meal is sure to please everyone. It's also a great way to utilize leftovers. I can't recall where I first had it, but I remember some of the best Brunswick stew came from a church fundraiser here in North Carolina. Whenever I want some, but they aren't serving it, I make it at home.

            Be sure to try my Instant Pot Chili and Hearty Vegetable Soup for more classic soup recipes.

            A spoon stirring the Brunswick stew in a pot.

            A Quick Look at The Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Leftover pulled pork or chicken - This is the classic protein found in Brunswick stew. I usually opt for pulled pork, but you can also use chicken if you prefer.
            • Vegetables - Onions, garlic, fire-roasted diced tomatoes, mixed vegetables, and frozen Lima beans.
            • Unsalted Butter - for sautéeing the vegetables. Use olive oil if you prefer.
            • Chicken stock - for liquid and flavor.
            • Vinegar-based BBQ Sauce - I would usually suggest a substitute, but not in this case. The vinegar-based sauce would be looser in this recipe and taste amazing with this stew. I would avoid thick or sweet BBQ sauces.
            • Granulated sugar - to balance the acidity in the BBQ sauce.

            Essential Tools

            • Large heavy-bottomed pot/Dutch oven
            • Wooden spoon or silicone spatula
            • Chef's knife
            • Cutting Board
            • Measuring cups and spoons
            • Ladle
            • Airtight containers or freezer-safe jars (for storing leftovers)

            How to make Brunswick stew

            Gather your ingredients.

            ingredients for the brunswick stew recipe

            Melt butter in a large pot over medium heat. Add the onion and garlic, and sauté until translucent, about 3-5 minutes.

            Softening the onion and garlic.

            Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.

            Rest of the stew ingredients added to the pot.

            Reduce the heat and simmer on medium-low for 30-40 minutes. Add salt and pepper to taste.

            Clos e up of the stew in a pot.

            Serve and enjoy your stew.

            Where does Brunswick stew come from?

            This is a traditional Southern stew that makes the most of what you have in your pantry. Traditionally made with small game, such as squirrel or rabbit, it's tomato-based and features beans and vegetables. I love it with leftover pulled pork, and chicken works great too. You can easily adapt the ingredients to suit what you have to hand. BBQ sauce makes this stew stand out from the crowd.

            Can you make it ahead of time?

            This is a great make-ahead stew that's also freezer-friendly. Once made, let it cool completely before transferring to an airtight container. It will keep well in the fridge for 4 days and in the freezer for up to 3 months. Thaw frozen stew in the refrigerator overnight before reheating.

            Reheat on the stovetop over medium heat, stirring until heated through.

            What do you serve it with?

            A big bowl of this Brunswick stew is so hearty and filling, but it's great served alongside other Southern favorites like:

            Brunswick stew on a ladle above the pot it was cooked in.

            Tanya's Notes and Tips

            • Your stew will taste similar to the BBQ sauce you choose to use. I prefer to use a homemade vinegar-based BBQ sauce, but any store brand will work just as well.
            • You can easily add different vegetables and beans to suit your taste and save yourself a shopping trip!
            • Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

            More Stews and Chilis

            Two bowls of Brunswick stew.
            Print Recipe
            4.86 from 7 votes

            Brunswick Stew

            Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat and a tangy BBQ sau
            Prep Time10 minutes
            Cook Time45 minutes
            Total Time55 minutes
            Course: Main Course
            Cuisine: American
            Keyword: easy Brunswick stew recipe, how to make Brunswick stew, southern Brunswick stew
            Servings: 4 servings
            Calories: 681kcal
            Author: Tanya

            Ingredients

            • 4 tablespoons unsalted butter
            • 1 yellow onion chopped
            • 4 cloves of garlic chopped
            • 14.5 oz can of fire-roasted diced tomatoes undrained
            • 1 cup mixed vegetables
            • 1 cup frozen lima beans
            • 2 cups of chicken stock
            • 2 cups of smoked pulled pork or chicken
            • 1 ½ cups vinegar BBQ sauce
            • 1 Tablespoon granulated sugar
            • Salt and pepper to taste

            Instructions

            • Melt butter in a large pot over medium heat. Add onion and garlic and saute until translucent, about 3-5 minutes
            • Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.
            • Reduce Heat and Simmer on medium-low for 30-40 minutes.
            • Add salt and pepper to taste.

            Notes

            • Your stew will taste similar to the BBQ sauce you choose to use. I like to use a homemade vinegar based bbq sauce but your favorite store brand will work too.
            • You can easily add in different vegetables and beans to suit your tastes and to save you a shopping trip!
            • Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

            Nutrition

            Calories: 681kcal | Carbohydrates: 97g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2190mg | Potassium: 712mg | Fiber: 7g | Sugar: 61g | Vitamin A: 3571IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 4mg

            This post was originally published on November 8, 2021. It has been updated with additional helpful information.

            Pan‑Seared Pork Shoulder Steaks (20‑Minute Stovetop Recipe)

            by 2 Comments

            These pan-seared pork steaks are juicy, golden-crusted, and full of flavor—ready in minutes with just a skillet and a few pantry staples.

            pork steak in skillet

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I'll admit that I hadn't heard of pork steaks until a local butcher had them on sale. I, like the nerd I am, did research first, and then added these to my grocery list of "meats I should try." Well, I grabbed them, decided to pan-sear them, and they came out delicious.

            Pork steaks and pork chops are different, as the steaks are cut from the shoulder of the pig. They have more fat and connective tissue, making them a tad bit more flavorful and tender than the chops. They are also more forgiving when cooked, making the meat stay nice and tender when cooked properly.

            If you're a fan of delicious pork meals, try my pan-seared pork chops too.

            A Quick Look at The Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Pork Shoulder Steaks: These come from the shoulder/butt of the pig. My pork steaks were about ½ inch thick, allowing for just a quick sear in the skillet before they were done. If your steaks are 1 inch or thicker, you will need to sear them first and then finish them in the oven to avoid overcooking.
            • Seasonings - Kosher Salt, ground black pepper, and onion powder
            • Olive Oil or High-Smoke Point Oil: like grapeseed, canola, or avocado
            • Unsalted Butter: for richness and browning
            ingredients for pork steak with titles of ingredients

            Essential Tools Needed

            • Cast iron skillet or heavy-bottomed skillet
            • Tongs
            • Paper towels
            • Instant-read thermometer
            • Cutting board

            How to Cook Pork Shoulder Steaks on the Stove

            Step 1: Pat the pork steaks dry thoroughly with a paper towel to help them sear properly and prevent steaming. Remove any excess fat cap from the side of the steaks with a sharp knife or scissors. Side note: The fat cap can be cut up and fried separately for a delicious snack.

            Season both sides of the steaks generously with kosher salt, black pepper, and onion powder.

            cutting excess fat on pork steak
            raw pork steak seasoned

            Step 2: Heat a large cast-iron skillet over low heat for 5 minutes. Then increase the heat to medium-high and let it heat for another 3 minutes until hot. Add the olive oil and butter to the skillet and swirl to coat.

            butter and oil heating in cast iron skillet

            Step 3: Carefully add the pork steaks, laying them down away from you. Sear the steaks undisturbed for about 2–3 minutes, then flip and cook for another 2 minutes until both sides are golden. The pork temperature should be at least 145°F, but I usually cook mine until it reaches an internal temperature of 165°F.

            hand laying pork steaks in skillet

            Step 4: Transfer the juicy pork steaks to a cutting board and let them rest for 3–5 minutes before slicing or serving whole. Resting allows the juices to redistribute for a more tender and flavorful bite.

            cooked pork steak on plate sliced next to salad

            What Should I Serve These Steaks With

            These pork steaks are a great entree, and can be served with dinnertime favorites like mashed potatoes, sautéed spinach, quick pressure cooker collard greens, or asparagus.

            I also like to have these as a part of my big breakfast plate. You could serve with a side of fried apples, a side of grits, and eggs for the ultimate breakfast feast.

            Tanya's Top Tips for Pork Shoulder Steak

            • Thin pork steaks are quick to cook and only need a quick sear on the stovetop. If your steaks are on the thicker side, the best way to cook them is to sear them on the stove and then finish them in the oven.
            • This steak is also delicious with gravy if you prefer it that way. Feel free to make a gravy from the drippings if you want a gravy.
            • If you prefer grilled pork steaks, sear them over direct heat on the grill first, then move to them to indirect heat for even cooking.
            • Have fun with the seasonings. I like to keep it simple with salt, pepper, and onion powder, but you may also like using pork chop seasoning if you have it on hand.
            pork steak in skillets

            How to Make Ahead and Store

            Make Ahead: You can season the pork steaks up to a day in advance and keep them covered in the fridge until ready to cook.

            Store Leftovers: Store cooked pork steaks in an airtight container in the fridge for up to 3 days.

            Reheat: Reheat gently in a skillet over medium-low heat or microwave in short intervals to avoid overcooking.

            Pork Steak FAQs

            What is the best temperature to cook pork steaks to?

            Pork steaks are different from pork chops and can be cooked to a higher temperature without losing their tenderness. You want the temperature to reach at least 145°F for safety, but in reality, your pork shoulder steaks can be cooked up to 185°F and remain tender.

            Where do pork steaks come from?

            Pork steaks come from the shoulder (also known as the butt) of the pig. This cut has more fat and connective tissue than pork chops, making pork steaks more flavorful and tender when cooked properly.

            cooked pork steak sliced on plate with salad with fork picking up steak

            If You Like This, You May Also Like

            • Air Fryer Pork Chops – Juicy and crispy, cooked to perfection in the air fryer. This recipe is seasoned with a herb blend and then air-fried to perfection.
            • Oven Baked Pork Chops– Sweet, savory, and perfect for a weeknight dinner.
            • Pan Seared Beef Steak – Another quick stovetop favorite when you’re craving something meaty and satisfying. This one uses beef steak, but a similar method of a quick pan sear in the oven.

            If you've tried this Pork Steak recipe or any other recipe on my blog, please rate it and share your feedback in the comments below!

            pork steak in skillet
            Print Recipe
            5 from 1 vote

            Pork Steaks Recipe

            Juicy, pan-seared pork shoulder steaks with a golden crust, ready in 20 minutes. Seasoned simply with kosher salt, black pepper, and onion powder, they're the perfect quick dinner.
            Prep Time10 minutes
            Cook Time5 minutes
            Resting Time5 minutes
            Total Time20 minutes
            Course: entree
            Cuisine: American
            Keyword: pork shoulder steak, pork steak recipe
            Servings: 2 people
            Calories: 116kcal
            Author: Tanya

            Equipment

            Ingredients

            • 2 pork steaks from the shoulder/butt, about ½ to ¾ inch thick each
            • 1 teaspoon kosher salt
            • ½ teaspoon ground black pepper
            • ½ teaspoon onion powder
            • 1 Tablespoon olive oil or high-smoke point oil like grapeseed, canola, or avocado
            • 1 Tablespoon unsalted butter

            Instructions

            • Pat the pork steaks dry thoroughly with paper towels on all sides. Season both sides generously with sea salt, black pepper, and onion powder.
            • Place a large, heavy-bottomed skillet (cast iron or stainless steel) over low heat and let it preheat gently for 5 minutes. Increase the heat to medium-high and continue heating for another 3 minutes until the skillet is uniformly hot.
            • Add the olive oil and butter to the skillet and swirl to coat the bottom. Carefully place the first pork steak into the skillet, starting with the edge closest to you, and lower it away from you. Repeat with the second steak, ensuring they do not overlap.
            • Sear the steaks for about 2-3 minutes without moving them, then flip and cook for an additional 2 minutes.
            • Use an instant-read thermometer to check for doneness: remove steaks when the thickest part reads 145°F. Transfer to a cutting board and let rest for 3–5 minutes.
            • Slice against the grain or serve whole. Enjoy.

            Notes

            • Patting the pork dry before seasoning and searing ensures a crisp, golden crust instead of a steamed surface.
            • If your pork steak is 1 inch thick or more, sear the pork steaks first, then transfer them to a 350°F oven and cook until they reach an internal temperature of at least 145°F, about 10-15 minutes.

            Nutrition

            Calories: 116kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1165mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.1mg

            Jamaican Jerk Seasoning Recipe

            by 9 Comments

            Add some flavor to your meals with this homemade Jamaican Jerk Seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.

            Jamaican Jerk Seasoning in a jar with label and spoon sticking out top

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I know that you guys are going to love this Jamaican jerk seasoning recipe! I always have some on hand in my cupboard for a quick and easy way to liven up meals.

            Use it in my Jerk chicken and rice, air-fried Jamaican jerk pork, Jerk Chicken Wings, or my Rasta Pasta. You can even sprinkle a bit on your favorite seafood, like shrimp.

            A Quick Look at The Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Garlic Powder
            • Kosher Salt
            • Onion Powder
            • Cayenne Pepper or Scotch Bonnet Pepper - if you can get your hands on the Scotch Bonnet Pepper, that's the best choice to give this blend the most authentic flavor.
            • Dried Thyme
            • Brown Sugar
            • Sweet Paprika
            • Ground Allspice
            • Black Pepper
            • Ground Cinnamon
            • Ground Nutmeg
            spices and herbs on white plate

            How To Make Jamaican Jerk Seasoning

            Combine all the ingredients.

            Store in an airtight container until ready to use.

            spices and herbs on white plate, mixed with spoon sticking in the middle

            How spicy is this homemade jerk spice blend?

            This seasoning does have a kick to it, but unlike your store-bought mixes, it's easy to adjust the heat to your taste. If you don't like things super spicy, you can reduce the amount of cayenne.

            Why make your own spice mix?

            Making your spice mix is quick and easy, and it's also kinder on your wallet. Store-bought spice blends often contain preservatives and additives that you don't need when you make it at home.

            How long does it keep?

            Once you have mixed your ingredients, transfer them to an airtight jar or container. Keep it in your cupboard and it will keep well for at least a month. Depending on the freshness of the spices you use, it can keep well for up to six months!

            Tanya's Recipe Notes and Tips

            • Check that your spices aren't stale before you use them. Rub a little between your fingers, and if they don't release an aroma, it's time to buy some more.
            • Rub the seasoning on chicken, meat, and fish, or sprinkle it on vegetables before cooking. You can also use it along with my jerk marinade for extra flavor.
            • Store in an airtight container in a cupboard.
            • Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.
            Jerk seasoning in jar with spoon picking it up

            More Seasoning Recipes

            Pin this Recipe for Later

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            Print Recipe
            5 from 5 votes

            Jamaican Jerk Seasoning Recipe

            Add some flavor to your meals with this homemade Jamaican jerk seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.
            Prep Time5 minutes
            Total Time5 minutes
            Course: Seasoning
            Cuisine: Jamaican
            Keyword: easy jerk seasoning, homemade jerk seasoning, Jamaican seasoning
            Servings: 4 oz
            Calories: 111kcal
            Author: Tanya

            Ingredients

            • 1 Tablespoon Garlic Powder
            • 1 Tablespoon Kosher Salt
            • 2 teaspoon Onion Powder
            • 2 teaspoon Cayenne Pepper or Scotch Bonnet Pepper*
            • 2 teaspoon Thyme Dried
            • 2 teaspoon Brown Sugar
            • 1 teaspoon Sweet Paprika
            • 1 teaspoon AllSpice Ground
            • ½ teaspoon black pepper
            • ½ teaspoon ground cinnamon
            • ½ teaspoon ground nutmeg

            Instructions

            • Combine all ingredients. Store in airtight container. Enjoy.

            How to use:

            • Any recipe calling for dried jerk seasoning. It’s perfect on poultry, in pasta dishes, and on vegetables.

            Video

            Notes

            • Check that your spices aren't stale before you use them. Rub a little between your fingers and if they don't release an aroma it's time to buy some more.
            • Rub the seasoning on chicken, meat and fish or sprinkle on vegetables before cooking.
            • Store in an airtight container in a cupboard.
            • Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.

            Nutrition

            Calories: 111kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 6992mg | Potassium: 289mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg

            This post was originally published March 27, 2020. It has been updated with new information.

            Juicy, Perfect Air Fryer Pork Chops (Air-Fried Pork Chops)

            by 74 Comments

            These Air-Fried Pork Chops are moist, delicious, and packed with fantastic flavor. Learn the tips and tricks for making tasty, juicy pork chops in your Air Fryer every time.

            cooked pork chops in air fryer basket

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            Pork chops are perfect for quick dinners, and cooking them in an air fryer is ideal, as they cook quickly.

            I’ve done pork chops in my Air Fryer before; I made these thin Japanese Tonkatsu Pork Chops. I’m now sharing this herb-crusted pork chop recipe for thick and juicy chops.

            When cooked properly, pork chops are moist and delicious and can be prepared in under 20 minutes. The trick is not to cook them too long, as they will dry out.

            Be sure to try my smothered pork chops and my sous vide pork chops.

            A Quick Look at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Pork Chops - I usually grab pork loin chops that are about 1-inch thick.
            • Olive oil - Adding a little oil will help the pork chops brown and add delicious flavor.
            • Seasoning - Dried sage, dried thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper.
            ingredients for air fryer pork chops

            Tools Needed

            • Air fryer (5–6 qt basket style)
            • Instant-read meat thermometer
            • Small mixing bowl
            • Kitchen tongs
            • Plate or cutting board for resting
            • Aluminum foil (tenting)

            How to Make Air Fryer Pork Chops

            Step 1: First, remove your chops and allow them to sit at room temperature for about 15-30 minutes to remove the chill. In a small bowl, combine the sage, thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper. Set aside.

            dry seasoning mixed in bowl next to pork chops

            Step 2: Preheat your Air Fryer to 360 degrees Fahrenheit.

            While your Air Fryer is preheating, pat the pork chops dry with a paper towel to remove excess moisture. Then, rub a little olive oil over the pork chops and sprinkle the herb mixture over the chops, covering all sides.

            raw pork chops covered in seasoning

            Step 3: Place in the Air Fryer basket, making sure the chops don’t overlap. If your air fryer is not large enough to hold all of them, cook them in batches.

            Cook at 360°F for 10-12 minutes, flipping halfway. Pork chops are done when they have reached an internal temperature of 145°F.

            seasoned pork chops in air fryer basket
            cooked pork chops in air fryer basket

            Step 4: Remove pork chops from the Air Fryer and loosely cover them with foil. Allow them to sit for about 5 minutes.

            And there you have it, quick and delicious juicy pork chops.

            pork chops in air fryer basket

            Tanya's Top Tips for the Most Tender Pork Chops in the Air Fryer

            • Get to know your air fryer - Air fryers cook differently based on factors such as shape, wattage, and altitude. The cook times listed below are for guidance; however, your chops may require less or more cooking time. 
            • The quality of the meat matters - I’ve cooked pork chops to the proper temperature and texture, yet they still tasted off. The issue wasn’t the seasoning; it was the quality of the meat itself. Invest in well-marbled, responsibly raised chops, and the same recipe suddenly shines with real flavor.
            • Rest the chops after cooking - once cooked, allow the pork chops to rest under foil paper for about 5-10 minutes. It’s the same method I use in my air fryer steak recipe to ensure even cooking. Resting the meat allows the juices to be reabsorbed into the meat, resulting in moist and tender pork chops.
            • Cook to perfection with a thermometer - Invest in a quick-read thermometer to ensure your meat reaches 145°F and doesn’t exceed that temperature. The reason why most pork chops become tough and dry is that they can easily be overcooked.

            Cooking Times for Pork Chops in the Air Fryer

            Chop Thickness & TypeAir Fryer TempCook TimeTarget Internal Temp*
            1 in / 2.5 cm boneless360 °F10–12 min143–145 °F
            1 ½–2 in bone-in (recipe)360 °F14–16 min143–145 °F
            Thin ¾ in boneless375 °F8–10 min143–145 °F
            Frozen 1-inch chops360 °F18–20 min145 °F

            *Remove chops 2–3 °F early; carry-over heat during the rest will finish the job.

            Flavor Variations

            • I've used bone-in, thick-cut pork chops, but this recipe will also work well with thinner chops, boneless pork chops, or a pork steak. Just ensure you adjust the cooking times accordingly.
            • Pork works well with many spices. I've used paprika, but you can use any other ground spices you enjoy, like anise, cinnamon, coriander, or cumin.
            • Add some chili heat to the marinade by incorporating chili powder or red pepper flakes.
            sliced pork chop on plate

            How to serve Air Fryer Pork Chops

            I like serving potatoes and at least two other vegetable sides with these pork chops.

            Air fryer pork chops and potatoes are a perfect combination, so try my Air Fryer Baked Potato or Creamy Instant Pot Mashed Potatoes. Sweet potatoes are a great alternative to regular potatoes; try my Mashed Sweet Potatoes or my Southern Candied Sweet Potatoes.

            How to store leftover air fryer pork chops

            To refrigerate: Keep any leftover pork chops in an airtight container for 3-4 days. Reheat the next day and warm the pork in the air fryer or oven at 350°F until warmed through.

            To freeze: Once cooked and cooled, place any leftover pork chops into an airtight container and store them in the freezer for up to 3 months. As the pork is already cooked, it can be reheated from frozen in a preheated oven at 350°F. When ready to enjoy, place the frozen chicken onto a baking sheet and place it in the oven for 30-40 minutes to reheat.

            FAQs:

            Can you put a raw pork chop in an air fryer?

            Yes, absolutely. I cook raw pork in the air fryer on a regular basis. Make sure to place the pork in the basket in a single layer to ensure even cooking.

            What is the ideal temperature for air frying pork chops?

            360 degrees Fahrenheit is my preferred temperature for cooking pork chops

            Why are bone-in pork chops better?

            The bone and fat in pork chops add great flavor to the pork and help retain moisture, stopping the chops from drying out.

            Looking for more Air Fryer Pork recipes? Try these out:

            If you've tried this Air Fryer Pork Chop recipe or any other recipe on my blog, please rate it and share your feedback in the comments below!

            pinterest image with pin this and save for later text
            cooked pork chops in air fryer basket
            Print Recipe
            4.77 from 30 votes

            Juicy Air Fryer Pork Chops Recipe

            These Air Fryer Pork Chops are juicy and delicious and full of amazing flavor. The Air Fryer makes perfect pork chops each and every time.
            Prep Time5 minutes
            Cook Time10 minutes
            Resting Time5 minutes
            Total Time20 minutes
            Course: Main Course
            Cuisine: American
            Keyword: air fryer pork chops
            Servings: 4 people
            Calories: 248kcal
            Author: Tanya

            Equipment

            Ingredients

            • 4 pork chops about 1-inch thick
            • 2 teaspoons rubbed sage
            • 2 teaspoons dried thyme
            • 2 teaspoons dried oregano
            • 1 teaspoon crushed rosemary
            • 1 teaspoon paprika
            • 1 teaspoon garlic powder
            • 1 teaspoon salt
            • ½ teaspoon black pepper
            • 1 Tablespoon olive oil

            Instructions

            • Combine the sage, thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper. Set aside.
            • Preheat your Air Fryer to 360 degrees Fahrenheit (182°C).
            • While you Air Fryer is preheating, rub a little bit of olive oil over the pork chops and sprinkle the herb mixture over the chops, covering all sides.
            • Place in Air Fryer basket making sure the chops don’t overlap.
            • Cook on 360F degrees for 10-12 minutes, flipping halfway. Pork chops are done when they have reached an internal temperature of 145 degrees Fahrenheit.
            • Remove pork chops from the Air Fryer and loosely cover with foil. Allow them to rest for about 5 minutes.

            Video

            Notes

            • Cook times will vary depending on your Air Fryer model and the thickness of the pork chops. 
            • This recipe, as shown, uses thick center-cut pork chops about 1 inch thick. 
            • Thinner pork chops take about 8-9 minutes at 360 degrees Fahrenheit.

            Nutrition

            Calories: 248kcal | Carbohydrates: 2g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 647mg | Potassium: 547mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

            This post was originally published on September 24, 2019. It has been updated with additional helpful information and new photos.

            Juicy Air Fryer Steak (Quick & Easy)

            by 178 Comments

            If you're wondering how to make the perfect air fryer steak, look no further. This method of cooking steak in the air fryer provides a perfect juicy steak every time.

            two steaks in the air fryer basket with garlic butter on top

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I had only intended to make fried foods when I purchased my Air Fryer. Little did I know how amazing this appliance was and that it could make much more than fried food. Now I have a ton of air fryer recipes as I use it all the time.

            Initially, I used it to make chicken for my Healthier General Tso's Chicken in the Air Fryer, and I also used it frequently for roasting vegetables. Then I discovered that my air fryer could make juicy steak!

            Top your steaks with my homemade garlic butter that can be whipped up easily and can go on many dishes, including fish, bread, and vegetables. I like to create more than we need for our steaks and save the rest for later in the fridge. I would eat the stuff by the spoonful if I could.

            Be sure to try my Air Fryer Steak Fajitas and Air Fryer Steak Kebabs too!

            A Quick Look at The Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Ribeye Steaks – I use two 8-oz ribeye steaks, approximately 1 inch thick, for their rich, juicy flavor and marbling.
            • Salt & Freshly Cracked Black Pepper – A classic combo to season the steak simply and effectively.
            • Garlic Butter – A flavorful finish that melts over the hot steak:
              • Unsalted Butter – Softened to mix easily.
              • Fresh Parsley – For a pop of freshness.
              • Minced Garlic – Adds bold, savory depth.
              • Worcestershire Sauce – Just a splash for umami.
              • Salt – To balance and enhance all the flavors.
            ingredients for garlic butter on table
            raw ribeye steaks seasoned with salt and pepper

            How to Cook Steak in the Air Fryer

            First Step: Prepare the garlic butter by mixing softened butter, parsley, garlic, Worcestershire sauce, and salt until the mixture is thoroughly combined. Place in parchment paper and roll into a log. Refrigerate until ready to use.

            garlic butter mixed in bowl
            garlic butter on parchment paper
            hands rolling garlic butter in parchment paper

            2nd Step: Remove the steak from the refrigerator, season it with salt and pepper, and let it sit at room temperature for 20 minutes. After 20 minutes, gently pat the steak dry with paper towels to remove any excess moisture.

            3rd Step: Preheat the Air Fryer to 400 degrees Fahrenheit. Once preheated, place steaks in the air fryer and cook for 10-12 minutes, flipping halfway through.

            raw steaks in air fryer basket
            cooked steak in air fryer

            4th Step: Remove from the air fryer and allow to rest for 5 minutes. Top with garlic butter and enjoy.

            cooked steak in air fryer basket

            What's the best cut of steak to cook in the air fryer?

            The beauty of steak in your air fryer is that you can cook different cuts in the machine. I've made delicious filet mignon, skirt steak, and ribeye. Just remember to adjust cooking times according to the steak's thickness and desired doneness. Making beef tenderloin in the air fryer is also a must for my steak lovers!

            I have found that 400°F is the perfect temperature to cook steak in the air fryer. For an 8-ounce ribeye, it will take 10-12 minutes, and remember to flip halfway through.

            An instant-read thermometer is a must for cooking steaks at home, and I've included the recommended temperatures in the recipe below so you can cook them to exactly your liking.

            Can you marinate the steak?

            I love to have my steak seasoned with salt and pepper, but if you prefer, you can use seasoned salt or your favorite liquid marinade for extra flavor. Marinate the steak for at least an hour or up to 8 hours, then let it come up to room temperature before cooking in the air fryer.

            Degrees of Doneness

            For an idea of steak degrees of doneness, follow the times below. Make sure you use a quick read thermometer to check the correct temperatures.

            TemperatureDonenessHow it Looks
            125°F (52°C)rareCool red center
            135°F (57°C)medium-rarered center, warm
            145°F (63°C)mediumwarm pink center, juicy
            150°F (66°C)medium-wellslightly pink center, juicy
            160°F+ (71°C)well-donebrown throughout, chewy
            sliced ribeye steak on plate

            What sides go with steak?

            This recipe is perfect for date night; serve it alongside your favorite veggie and potato sides for a real feast! Try it with:

            For a similar recipe, try my Air Fryer Lamb Chops. For other ways to cook your steak, try my pan-seared steak.

            Tanya's Tips for Making Steak in the Air Fryer

            • Make sure that your steak is at room temperature before adding it to the air fryer. This will help it to stay tender and juicy.
            • Preheat your air fryer thoroughly before adding the steak, ensuring it cooks evenly throughout. If your air fryer doesn't have a preheat setting, let it run at 400°F for 5 minutes before placing the food inside.
            • Let the steak rest for 5 minutes before serving. Cover it loosely with foil to keep it warm. This will get the steaks perfectly juicy.
            • The garlic herb butter will keep well for a couple of weeks in the fridge, and it freezes well for up to 3 months.

            Watch this video tutorial and see how I make this air-fried steak from start to finish.

            Please note that in the video, I add olive oil to the steak. I like to add it for added flavor, but I've also come to realize that the ingredient can be skipped. Feel free to add it if you love that in the original recipe.

            I hope you love this method of making steak as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

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            two steaks in the air fryer basket with garlic butter on top
            Print Recipe
            4.85 from 90 votes

            Perfect Air Fryer Steak Recipe

            It's so easy to cook a restaurant quality steak in the air fryer, and don't forget to top it with my garlic and herb butter for a dinner to remember!
            Prep Time20 minutes
            Cook Time10 minutes
            Resting Time5 minutes
            Total Time35 minutes
            Course: Main Course
            Cuisine: American
            Keyword: air fried steak recipe, air fryer steak, how to cook steak in the air fryer
            Servings: 2
            Calories: 415kcal
            Author: Tanya

            Equipment

            Ingredients

            Garlic Butter

            • 1 stick unsalted butter softened
            • 2 Tablespoon fresh parsley chopped
            • 2 teaspoon garlic minced
            • 1 teaspoon Worcestershire Sauce
            • ½ teaspoon Kosher salt

            Steak

            • 2 8 oz Ribeye steak about 1-inch thick
            • Kosher salt about ¾ teaspoon
            • freshly cracked black pepper about ½ teaspoon

            Instructions

            Garlic Butter

            • Prepare Garlic Butter by mixing butter, parsley garlic, worcestershire sauce, and kosher salt until thoroughly combined. 
            • Place in parchment paper and roll into a log. Refrigerate until ready to use.

            Air Fryer Steak

            • Remove steak from fridge and allow to sit at room temperature for 20 minutes. Season the steaks with salt and freshly cracked black pepper.  
            • Preheat Air Fryer to 400 degrees Fahrenheit. Once preheated, place steaks in air fryer and cook for 10-12 minutes, flipping halfway through.* 
            • Remove from air fryer and allow to rest for 5 minutes. Top with garlic butter.

            Notes

            *This recipe creates medium-cooked steak. For medium-rare, cook for 8 minutes, flipping halfway through. For medium-well, cook for 12 minutes, flipping halfway through. To ensure it is done to your liking, use a quick-read thermometer to check the temperature.
            The thickness of your steak will determine how long you need to cook it. For thin ribeyes, I lower the cooking time to 7-8 minutes for medium steak.
            Temperatures for Steak are as follows:
            • 125°F for rare
            • 135°F for medium-rare
            • 145°F for medium
            • 150°F for medium-well
            • 160°F for well-done

            Nutrition

            Calories: 415kcal | Carbohydrates: 2g | Protein: 1g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 630mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 1752IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 0.5mg

            The OG Photos

            butter with herbs rolled up
            butter rolled in parchment paper
            steak seasoned with salt and pepper on mat
            raw steak in air fryer basket
            cooked steak in air fryer basket
            cooked steak on table

            Post originally published April 9, 2018. It has been updated with additional helpful tips, a few tweaks, and new photos.

            Creamy Cold Seafood Salad with Pasta & Shrimp

            by 41 Comments

            This cold seafood salad recipe is full of flavor and is oh-so pretty. I combine imitation crab and shrimp with pasta, crunchy bell peppers, and green onions, then dress with a special sauce that will get your taste buds dancing. It's a great tasting easy pasta salad recipe to serve at your next social gathering or cookout. 

            seafood salad in bowl with green onions next to the bowl

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            Summer proves itself to be the best season ever because that's when all the barbecues occur. Family and friends gather, fire up the grill, and invite guests to bring the side dishes and desserts. The most popular side dish at the barbecues I attend is the pasta salad. There are many pasta salads in existence, but my favorite of all favorites is a cold seafood salad with pasta.

            I make my seafood pasta salad with imitation crab, but you can use fresh crab if you prefer. This is the best seafood salad recipe I've come up with and is exactly how I like to eat it.

            If you enjoy cold salads, then try some of these great-tasting salad recipes. My Tuna Pasta Salad, Hawaiian Macaroni Salad Recipe, Thai Cucumber Salad, Vietnamese Chicken Salad, and my Carrot Raisin Salad.

            A Quick Look at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            Here's what you will need to make this cold seafood salad recipe:

            • Pasta - I've used medium-sized seashell pasta, but you can use any size or shape of pasta in this easy seafood salad recipe.
            • Vegetables - I've used a combination of chopped red bell pepper, green bell pepper, and green onions.
            • Crab - forms the base of this salad. I use imitation crab meat, but you can use fresh crab meat if you prefer.
            • Shrimp - I use medium-sized cooked shrimp, but you can add any size of shrimp.
            • Dressing - I combine mayonnaise with French dressing to form the base of the sauce to coat this salad.
            • Seasoning - I use a combination of Old Bay seasoning, garlic powder, salt, and black pepper to season the dressing.
            ingredients for seafood salad layed out

            How to make the best seafood salad recipe

            Step 1: Prepare the pasta according to the package directions, drain, and set it aside.

            Step 2: Add mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to a big bowl and whisk together until thoroughly combined.

            seafood salad dressing mixed in bowl

            Step 3: Add the remaining ingredients to the bowl, including the cooked and cooled pasta shells. Stir until combined and all ingredients are coated in the sauce.

            seafood salad mixed in bowl

            Step 4: Cover the salad and place it in the refrigerator to chill for 2-4 hours. Enjoy

            Tanya's Expert Tips for this Seafood Salad

            These tips will help you make the best cold seafood salad recipe you've ever tried. 

            • Now, this seafood salad must be served cold, which is why it is a cold seafood salad recipe. Then again, who am I to be a stickler for the rules? Serve warm if you like.
            • This salad is best when left to sit in the refrigerator to chill and allow the flavors to meld together.
            • When cutting the vegetables, chop them into bite-sized cubes, which makes it easier to eat.
            seafood salad in serving bowl with spoon next to bowl

            Flavor variations

            • Crab and shrimp form the base of this salad, but you can use any combination of seafood that you like to eat.
            • I've used sliced green onions, but red onions would be a great swap.
            • Add in extra vegetables like chopped tomatoes, celery, or cucumber.
            • Stir through some fresh herbs like dill, basil, or parsley.
            • I've used regular mayonnaise, but you can use low-fat mayo or Greek yogurt if you prefer.
            • A touch of lemon zest and/or juice is an excellent addition to this salad.

            How to Serve Seafood Salad

            This salad is perfect for summer cookouts and gatherings, serving well alongside grilled meat or seafood.

            For a tasty dinner, serve it alongside my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Kebabs, or my Marinated Air Fryer Salmon.

            It also makes a great lunch on the go; I often bring this salad to work when I make it the night before.

            How to Store Seafood Pasta Salad

            Make ahead: This is a great make-ahead dish. Prepare the salad earlier in the day or the day before, then cover the bowl and store it in the refrigerator until you're ready to serve.

            To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

            FAQs

            What does seafood salad contain?

            Seafood salad combines a variety of seafood. Then add some crunchy salad vegetables, and seasoning (I use Old Bay seasoning along with garlic powder, salt, and black pepper), and coat in a salad dressing. I like a mayonnaise-based dressing, but you can make a vinaigrette-style dressing if you prefer.

            Imitation Crab vs. Real Crab?

            Imitation crab, made from processed seafood paste, provides a mild, sweet flavor and a firm, chewy texture, and is often used as a substitute in various dishes. Real crab, sourced from different crab species, offers an authentic and flavorful experience with its delicate, rich taste and soft, flaky texture, making it a popular choice for seafood lovers. The choice between the two depends on personal preference and culinary needs.

            If you have tried this cold seafood pasta dish, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

            seafood salad in bowl with green onions next to the bowl
            Print Recipe
            4.70 from 26 votes

            Cold Seafood Salad Recipe

            This creamy cold seafood salad with pasta, shrimp & crab is perfect for BBQs, potlucks &holidays. A quick make-ahead dish that everyone loves!
            Prep Time20 minutes
            Chill time2 hours
            Total Time2 hours 20 minutes
            Course: Salad, Side Dish
            Cuisine: American
            Keyword: best seafood salad recipe, cold seafood salad, cold seafood salad with pasta, easy seafood salad, seafood salad pasta
            Servings: 6
            Calories: 414kcal
            Author: Tanya

            Ingredients

            • 3 cups medium sized seashell pasta
            • 1 red pepper chopped
            • ½ green pepper chopped
            • 2 green onions chopped
            • 8 oz imitation crab meat chopped
            • 8 oz cooked medium sized shrimp chopped
            • ½ cup mayonaise
            • 2 tablespoon French dressing
            • ½ teaspoon Old Bay seasoning
            • ¼ teaspoon garlic powder
            • ¼ teaspoon salt
            • ¼ teaspoon black pepper

            Instructions

            • Prepare the pasta according to package directions, drain, and set aside to cool.
            • Add the mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to big bowl and whisk until fully combined.
            • Now add the remaining ingredients to the bowl, including the cooked pasta, and stir until combined and all ingredients are coated in sauce.
            • Refrigerate for 2-4 hours. Enjoy 

            Video

            Nutrition

            Calories: 414kcal | Carbohydrates: 47g | Protein: 17g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 513mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 34mg | Calcium: 45mg | Iron: 1mg

            This post was originally published on June 27, 2016. It has been updated with new photos and additional information.

            Chimichurri Chicken Recipe – Juicy, Flavor-Packed, and Easy

            by 2 Comments

            This chimichurri chicken is packed with bright, herby flavor thanks to a simple homemade chimichurri sauce that doubles as both a marinade and a finishing drizzle. It's a quick and easy way to elevate everyday chicken with fresh herbs, garlic, and a hint of spice.

            chimichurri chicken covered in the sauce on black plate

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            If you're like me, you're always looking for a chicken recipe that's fast, flavorful, and a little bit different. This one is a favorite because it's fresh, vibrant, and still easy to prepare.

            I'm a huge fan of chimichurri sauce, and I put it on everything. What I love about this recipe is that the sauce serves double duty here, both as a marinade and a drizzle, and trust me, it's worth making from scratch.

            This recipe uses boneless, skinless chicken thighs, which are perfect for soaking up all the chimichurri. It's a flexible recipe, too—you can grill or pan-sear it. And if you've got leftover chimichurri, don't toss it! It's fantastic on roasted veggies, fish, or spooned over a grain bowl.

            A Quick Look at The Ingredients of Chimichurri Chicken

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            For the Chimichurri Sauce

            • Fresh parsley and cilantro: Packed tight. Feel free to use only parsley, as authentic chimichurri is made with parsley alone.
            • Garlic cloves: Adds aromatic bite
            • Olive oil and red wine vinegar: The rich base and tangy element of the sauce
            • Crushed red pepper flakes: Gives it a little heat (adjust to taste)
            • Seasonings: Dried oregano, salt, and black pepper

            For the Chicken

            • Boneless, skinless chicken thighs: Juicy and flavorful. For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out. You can also use chicken breast if need be.
            • Salt, black pepper, smoked paprika, garlic powder: The dry rub that kicks up flavor
            • Olive oil: Helps the spices coat evenly
            • Chimichurri sauce: For marinating and drizzling
            ingredients for chimichurri chicken on table

            Tools Needed

            • Food processor or blender
            • Mixing bowls
            • Cast iron skillet, grill, or oven
            • Tongs and a meat thermometer

            How to Make This Chimichurri Chicken Recipe

            Start by gathering all your ingredients—mise en place makes this super smooth. First, whip up the chimichurri sauce by pulsing parsley, cilantro, garlic, oil, vinegar, spices, and herbs in a food processor. Set aside ¼ cup for marinating and reserve the remaining ¾ cup for topping.

            chimichurri ingredients in food processor bowl before processing
            blended chimichurri sauce in food processor bowl

            Next, season your chicken thighs with salt, pepper, paprika, and garlic powder. Add olive oil and the ¼ cup of chimichurri you set aside, and toss everything together until well coated. Let it marinate in the fridge for at least 30 minutes—longer if you’ve got the time.

            chicken in marinade in bowl

            To cook, heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F.

            chicken being grilled in pan

            Let it rest for 5 minutes, then slice and drizzle with that extra chimichurri. Serve and enjoy.

            Serving Suggestions

            Chimichurri chicken is incredibly versatile and pairs well with a variety of sides to round out your meal. Try serving it alongside grilled zucchini, roasted potatoes, or a cilantro lime rice to soak up the extra chimichurri sauce.

            Make Ahead and Storage Instructions

            You can prepare the chimichurri sauce up to 3 days in advance; store it in an airtight container in the refrigerator. The chicken can be marinated up to 24 hours ahead.

            If you have leftovers, keep them in the fridge for up to 4 days or freeze for up to 3 months.

            chicken sliced on plate covered in chimichurri sauce

            Variations

            • Use chicken breasts if you prefer a leaner option—just be sure not to overcook.
            • Swap out chicken for shrimp or steak using the same marinade.
            • Add a squeeze of lemon to the chimichurri for a citrusy twist.

            Many recipes use chimichurri sauce, such as grain salads, grilled vegetables, or other easy weeknight meals.

            Tanya’s Top Tips for Chimichurri Chicken

            • Don’t skip the resting time after cooking—it helps lock in those juices.
            • Taste your chimichurri before using; add more vinegar, salt, or chili if needed.
            • A hot cast iron skillet creates a beautiful sear and cooks evenly.
            • For the juiciest, most tender chicken thighs, cook them to 175°F—that little bit higher than 165 makes all the difference.

            FAQs

            What is chimichurri?

            Chimichurri is a fresh, herby sauce that comes straight out of Argentine and Uruguayan kitchens—and it’s one of my favorite ways to add bold flavor to just about anything. Made with parsley, garlic, red wine vinegar, and olive oil, it’s bright, garlicky, and just a little spicy. I love using it as a marinade and a finishing sauce—it’s seriously good on everything from chicken to veggies.

            Can I use chicken breasts instead of thighs?

            Absolutely! Chicken breasts work great with chimichurri too—just keep an eye on the cook time so they don’t dry out. I like to pound them to an even thickness so they cook evenly and stay juicy.

            If You Like This, You May Also Like:

            I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

            chimichurri chicken covered in the sauce on black plate
            Print Recipe
            5 from 1 vote

            Chimichurri Chicken Recipe

            This easy chimichurri chicken recipe features juicy chicken thighs marinated and topped with a vibrant, herby chimichurri sauce made from fresh parsley, cilantro, garlic, and spices. The versatile sauce doubles as both a marinade and finishing sauce, creating a flavor-packed dish that's perfect for weeknight dinners or casual entertaining.
            Prep Time15 minutes
            Cook Time12 minutes
            Minimum Marinade Time30 minutes
            Total Time57 minutes
            Course: Main Course
            Cuisine: Latin American inspired
            Keyword: chimichurri chicken
            Servings: 4 people
            Calories: 589kcal
            Author: Tanya

            Ingredients

            For the Chimichurri Sauce

            • 1 cup fresh parsley packed
            • ½ cup fresh cilantro
            • 4 garlic cloves
            • ½ cup olive oil
            • 2 tablespoons red wine vinegar
            • ½ teaspoon crushed red pepper flakes adjust to taste
            • 1 teaspoon dried oregano
            • ½ teaspoon kosher salt or to taste
            • ½ teaspoon black pepper or to taste

            For the Chicken

            • 2 pounds boneless skinless chicken thighs patted dry
            • ½ teaspoon kosher salt
            • ½ teaspoon black pepper
            • 1 teaspoon smoked paprika
            • 1 teaspoon garlic powder
            • 2 tablespoons olive oil
            • Extra chimichurri for serving

            Instructions

            For the Chimichurri

            • Add parsley, cilantro, garlic, olive oil, red wine vinegar, crushed red pepper flakes, oregano, salt, and black pepper to a food processor. Pulse until combined. Set aside ¼ cup of the sauce for the marinade, set the rest aside for topping and/or dipping.

            For the Chicken

            • In a large bowl, combine the chicken, salt, pepper, smoked paprika, garlic powder, and olive oil. Add 1⁄4 cup of the prepared chimichurri sauce to the chicken and toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2–4 hours.
            • Heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F. Let the chicken rest for 5 minutes before slicing.
            • Drizzle with additional chimichurri sauce and serve.

            Notes

            • Pat chicken dry with paper towels before seasoning to help the spices stick better and achieve a better sear.
            • You can also use chicken breast instead of thighs. Just adjust cooking time to about 4-5 minutes per side, or until internal temperature reaches 165°F, as chicken breast cooks faster than thighs.
            • For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out.

            Nutrition

            Calories: 589kcal | Carbohydrates: 4g | Protein: 45g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 799mg | Potassium: 703mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1785IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

            Jerk Shrimp Skewers with Jerk Butter Glaze

            by Leave a Comment

            These jerk shrimp skewers are a flavor explosion and one of my favorite ways to bring bold Caribbean vibes to the dinner table. Juicy shrimp roast on the grill or in the oven with pineapple, peppers, and onion, then get brushed with a glossy jerk butter glaze for the perfect sweet and spicy bite.

            close up photo of jerk skewers

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I love the flavors of jerk, and I love seasoning shrimp with it. I’ve always been a fan of meals that bring heat and flavor, and jerk shrimp never disappoints. This shrimp skewer recipe is a quick and easy way to achieve that irresistible jerk flavor without requiring a lengthy list of ingredients or hours of preparation. It’s a go-to for summer cookouts or when I want to bring a little island flair to our dinner table.

            I prepared this version in the oven, but it's also perfect for grilling. What I love most is how customizable these skewers are. You can add veggies or pineapple right on the stick with your shrimp. And there is that buttery jerk glaze. Feel free to skip it if you want to keep it light, but we love it. It’s so good you’ll want to drizzle it on everything.

            If you love skewer recipes, then check out my air fryer steak kebabs.

            A Quick Look at the Ingredients You’ll Need

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            For the Shrimp and Marinade

            • Large shrimp: Peeled and deveined for easy eating. Large or jumbo size works best.
            • Jamaican jerk marinade (wet): Your favorite store-bought or homemade jerk marinade.
            • Olive oil: Helps distribute the marinade.
            • Brown sugar: Balances the heat with a hint of sweetness.
            • Lime juice: Brightens up the flavors.

            Veggies and Fruit

            • Red bell pepper: Adds crunch and color.
            • Red onion: Brings a sweet-savory bite.
            • Pineapple chunks: A tropical touch that pairs beautifully with jerk seasoning.

            For the Jerk Butter Glaze

            • Unsalted butter: The base of a rich, glossy glaze.
            • Jerk marinade: Echoes the shrimp seasoning for a big flavor.
            • Brown sugar or honey: Adds a touch of sweetness.
            • Lime juice: Keeps the glaze bright and balanced.

            Tools Needed

            • Mixing bowls
            • Skewers (wooden or metal)
            • Grill or grill pan (or oven with broiler)
            • Small saucepan
            • Basting brush
            ingredients for shrimp skewers

            How to Make Jerk Shrimp Skewers

            Gather your ingredients and get ready to cook!

            Step 1: Marinate the Shrimp

            In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add the shrimp to the mixture and toss to coat. Refrigerate for just a few minutes, up to 20 minutes, to allow the flavors to absorb.

            Step 2: Assemble the Skewers

            Thread the marinated shrimp onto skewers, alternating with red bell pepper, onion, or pineapple chunks if using. Leave a little space between pieces for even cooking.

            shrimp, pineapple, red bell pepper, and red onion on metal skewers

            Step 3: Cook the Kebabs

            Preheat your broiler or grill to the appropriate temperature before cooking.

            • Grill: Heat to medium-high and cook the skewers for just a few minutes per side until the shrimp turn opaque pink with a bright red tail.
            • Broiler Option: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

            Shrimp cooks very quickly, so keep an eye on them to avoid overcooking.

            Step 4: Make the Jerk Butter Glaze and Brush Skewers

            Melt butter in a small saucepan over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Let it simmer for 1–2 minutes until it’s smooth and glossy.

            Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

            cooked jerk shrimp with glaze being rubbed on it

            Jerk Butter Glaze

            The jerk butter glaze is what takes these shrimp skewers to the next level. To make it, simply combine melted butter with jerk seasoning, brown sugar, and lime juice and brush over your shrimp during the last few minutes of grilling or broiling.

            Whether you’re making oven-baked shrimp skewers or firing up the grill, the glaze melts into the shrimp, adding a rich, spicy, and slightly sweet flavor.

            Make Ahead and Storage Instructions

            • Marinate ahead: Prep the shrimp and marinade up to 12 hours in advance.
            • Leftovers: Store cooked shrimp in an airtight container in the fridge for 2–3 days.
            • Reheating: Warm gently in a skillet or under the broiler to retain the shrimp's juiciness and flavor.
            jerk shrimp skewers on black plate

            Serving Suggestions

            Jerk shrimp is incredibly versatile and can be served in so many delicious ways. For a simple appetizer, arrange the shrimp on a platter with a side of cocktail sauce or a jerk BBQ sauce.

            As a main course, serve the shrimp over cilantro lime rice, with a sprinkle of fresh parsley or cilantro and a side of roasted peppers or a crisp salad.

            Variations

            • Try using the same jerk marinade and glaze on chicken, tofu, or even grilled veggies.
            • Add chunks of mango or jalapeño to your skewers for a sweet or extra spicy twist.

            Tanya’s Top Tips for These Skewers

            • Use gloves when handling hot peppers in your jerk marinade to protect your hands from the heat.
            • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
            • For extra flavor, brush the skewers with glaze during the last minute of cooking.

            If You Like This, You May Also Like

            I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

            close up photo of jerk skewers
            Print Recipe
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            Jerk Shrimp Skewers with Jerk Butter Glaze

            Juicy jerk shrimp skewers are paired with pineapple, peppers, and onions, then finished with a sweet and spicy jerk butter glaze. This bold, Caribbean-inspired recipe is quick, flavorful, and perfect for weeknight dinners or entertaining.
            Prep Time15 minutes
            Cook Time6 minutes
            Marinate Time20 minutes
            Total Time41 minutes
            Course: Main Course
            Cuisine: Caribbean
            Keyword: jerk shrimp skewers, shrimp skewers
            Servings: 4 people
            Calories: 341kcal
            Author: Tanya

            Ingredients

            For the Shrimp

            • 1 lb large shrimp peeled and deveined
            • 2 tablespoons jerk marinade
            • 1 tablespoon olive oil
            • 1 teaspoon brown sugar
            • Juice of ½ a lime about 1 tablespoon

            Other Skewer Ingredients

            • 1 red bell pepper cut into chunks
            • ½ red onion cut into chunks
            • 4 cups Pineapple chunks fresh or canned in juice

            For the Jerk Butter Glaze

            • 2 tablespoons unsalted butter
            • 1 tablespoon jerk marinade
            • 1 teaspoon brown sugar or honey
            • Juice of ½ a lime about 1 tablespoon

            Instructions

            Marinate the Shrimp

            • In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.

            Assemble the Skewers

            • Thread shrimp onto skewers, alternating with bell pepper, onion, or pineapple chunks if using. Leave a little space between each piece.

            Cook the Skewers

            • You can grill or broil the skewers.
              Grill: Grill over medium-high heat for 2–3 minutes per side, until shrimp are pink and opaque.
            • Broil: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

            Make the Glaze

            • In a small saucepan, melt the butter over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Simmer for 1–2 minutes, until smooth and glossy.
            • Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

            Notes

            • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
            • Adjust the amount of jerk marinade to control the heat level—Scotch bonnet-based marinades can be quite spicy!

            Nutrition

            Calories: 341kcal | Carbohydrates: 46g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 746mg | Potassium: 626mg | Fiber: 6g | Sugar: 38g | Vitamin A: 3208IU | Vitamin C: 61mg | Calcium: 128mg | Iron: 2mg

            Ground Chicken and Rice Recipe (Caribbean Dirty Rice)

            by 4 Comments

            Ground chicken and rice have never tasted so good. This one-pot side dish is bold, savory, and full of Caribbean flavor. It's quick, easy, and perfect for a weeknight meal.

            ground chicken and rice ina skillet

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            Dirty rice, made with meat, vegetables, and broth, has always been a favorite in my kitchen. They call it dirty because the white rice in the dish turns brown once all the meat and other ingredients are added.

            Once I was set on making a Caribbean version, this recipe came together fast. I use ground chicken for a lighter spin, green seasoning to bring that herb-filled island flavor, and a bit of browning sauce to deepen the color, so it looks and tastes like dirty rice should.

            The best part? It all comes together in under an hour. If you're into one-pot dishes like my Caribbean Rice and Peas or Stew Peas, this one's a must. It also holds up great for meal prep and makes some of the best leftovers.

            A Quick Look at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            Protein and Rice

            • Ground Chicken: Lean and flavorful—browns up quickly and works perfectly in one-pot meals. Feel free to substitute with ground turkey, pork, or beef.
            • Long-Grain White Rice: Rinsed so it cooks up fluffy, not sticky. Depending on your preference or what you have on hand, you can also use cooked brown rice, cooked rice, or jasmine rice as an alternative.

            Veggies and Aromatics

            • Yellow Onion, Celery, and Bell Peppers: The base trio for flavor and texture. It's also the base for authentic dirty rice.
            • Garlic and Ginger: Adds even more flavor.
            • Scotch Bonnet or Habanero: Optional, but it brings real Caribbean heat.

            Seasoning and Flavor

            • All-purpose Seasoning, Dried Thyme, Black Pepper: Bold and earthy.
            • Green Seasoning: Adds a fresh, herby punch.
            • Soy sauce and browning sauce are used for umami and rich color.
            • Bay Leaves: Subtle background flavor.

            Garnish

            • Green onions and Cilantro: Fresh and bright to finish the dish.
            ingredients for ground chicken and rice

            Tools Needed

            • Large Skillet or Dutch Oven
            • Knife and Cutting Board
            • Measuring Cups and Spoons
            • Small Bowl (for mixing sauces or spice blends)
            • Wooden Spoon or Spatula

            How to Make Caribbean Ground Chicken and Rice, aka Dirty Rice

            Gather your ingredients and get ready to cook—this comes together fast.

            Brown the chicken: Heat oil in a large skillet over medium-high heat. Add ground chicken and cook 6–8 minutes, breaking it apart until browned and fully cooked.

            Add veggies: Toss in onion, celery, and bell peppers. Continue cooking 4–5 minutes until softened.

            ground chicken and vegetables in pan

            Aromatics and seasoning: Stir in garlic, ginger, and hot pepper. Add all-purpose seasoning, thyme, and black pepper. Mix well.

            Add sauces: Stir in green seasoning, soy sauce, and browning sauce. Let it simmer for a minute or two.

            Add rice and liquid: Mix rice, broth, and water. Lay the bay leaves on top. Bring to a boil.

            ground chicken and ingredients in pan before cooking

            Simmer: Lower the heat to medium-low, cover, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.

            Finish: Open the lid and remove the bay leaves. Fluff with a fork and stir in the green onions and cilantro. Serve warm.

            finished ground chicken and rice in skillet with spoon lifting some ip

            Serving Suggestions and Presentation

            This ground chicken and rice is as versatile as it is flavorful, making it easy to customize for any occasion. It can be served as a main course or a side dish. I've been taking it as a side dish to our recent get-togethers, and my family loves my Caribbean twist on traditional dirty rice.

            Make Ahead and Storage

            This ground chicken and rice dish is great for meal prep. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water. You can also freeze it—thaw overnight in the fridge before reheating.

            dirty rice in skillet with spoon picking it up

            Variations

            • Ground turkey, ground pork, and Rice: Try using different bases, such as cauliflower rice for a low-carb option, jasmine rice for a fragrant and affordable choice, or cooked brown rice for a hearty, whole-grain alternative. You can also switch up the proteins.
            • Rice Bowls Variations: This recipe can be adapted into customizable rice bowls—top your choice of rice with proteins, veggies, and your favorite sauces for a quick, balanced meal.
            • Ground Chicken Fried Rice: Use leftover rice for a quick skillet meal—skip the broth and water. Jasmine rice or cooked brown rice both work well for fried rice.

            Tanya's Top Tips

            • Want less heat? Skip the hot pepper or remove the seeds.
            • No browning sauce? Leave it out. It's still delicious, just lighter in color.
            • You can opt for ground chicken breast (if you want a lighter meat choice) or ground chicken, whichever works best for you.

            If You Like This, You May Also Like

            I hope you love this recipe as much as we do. If you have tried this recipe, please leave a comment below.

            ground chicken and rice ina skillet
            Print Recipe
            5 from 1 vote

            Ground Chicken and Rice Caribbean Style

            A vibrant one-pot rice dish made with ground chicken, colorful bell peppers, and bold Caribbean flavors. Green seasoning brings a fresh herbaceous kick that sets this version apart from traditional dirty rice.
            Prep Time15 minutes
            Cook Time30 minutes
            Total Time45 minutes
            Course: Side Dish
            Cuisine: American, Caribbean
            Keyword: ground chicken and rice
            Servings: 6 people
            Calories: 354kcal
            Author: Tanya

            Ingredients

            • 2 tablespoons olive oil
            • 1 pound ground chicken
            • 1 medium yellow onion finely chopped
            • 1 stalk celery finely chopped
            • ½ green bell pepper finely chopped
            • ½ red bell pepper finely chopped
            • 3 cloves garlic minced
            • 1 teaspoon fresh ginger minced
            • 1 Scotch bonnet or habanero pepper minced (optional, for heat)
            • 2 teaspoons all-purpose seasoning
            • 1 teaspoon dried thyme
            • ½ teaspoon black pepper
            • 2 tablespoons green seasoning homemade or store-bought*
            • 2 teaspoons soy sauce
            • 1 ½ teaspoons browning sauce
            • 1½ cups long-grain white rice rinsed
            • 1½ cups low-sodium chicken broth
            • 1 cup water
            • 2 bay leaves
            • 1 green onions chopped
            • ⅓ cup fresh cilantro chopped

            Instructions

            • Heat olive oil over medium heat in a large skillet or Dutch oven. Add ground chicken and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked.
            • Add onion, celery, green bell pepper, and red bell pepper. Sauté for 4–5 minutes, stirring occasionally, until the vegetables soften. If using leftover cooked vegetables, add them at this stage and heat through.
            • Stir in garlic, ginger, and Scotch bonnet. Cook for about 30 seconds until fragrant.
            • Season with all purpose seasoning, thyme, and black pepper. Stir well.
            • Add green seasoning, soy sauce, and browning sauce. Let it cook for 1–2 minutes to allow the flavors to soak into the meat.
            • Stir in rinsed rice, then pour in chicken broth and water. Add bay leaves and bring the mixture to a boil. If using cooked rice, stir it in and heat through instead of simmering.
            • Reduce heat to low, cover, and simmer for 20–22 minutes or until rice is tender and liquid is absorbed.
            • Remove from heat, discard bay leaves, and fluff rice with a fork. Stir in green onions and cilantro. Serve hot.

            Video

            Notes

            • If you don't have browning, you can leave it out—the dish will still taste amazing, just be slightly lighter in color.
            • Browning sauce and green seasoning can be homemade or store-bought. Both options can be found at international grocery stores. 

            Nutrition

            Calories: 354kcal | Carbohydrates: 43g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 191mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 623IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 2mg

            Juicy Broiled Chicken Breast Recipe (How to Broil Chicken in the Oven)

            by Leave a Comment

            Broiled chicken is your go-to for quick, juicy, and flavorful meals—perfect for busy nights. Whether chicken breasts, thighs, or wings, broiling brings out big flavor with minimal effort.

            broiled chicken breast on broiler sheet

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I like having my go-to easy ways to make protein. Whether chicken in the air fryer or fish in the oven, having a solid, easy method of making juicy broiled chicken has become one of my favorites.

            I first discovered this method in the How to Cook Everything book, and it quickly earned a spot in my weeknight rotation. It's quick, reliable, and delivers tender chicken every time—very fast- no fuss. 

            This chicken is great for dinner entrees or meal prep. I like to make a batch at the beginning of the week and use it in pasta and salads for quick meals. 

            A Quick Look at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Chicken—I usually broil boneless, skinless chicken breasts. I opt for medium-sized breasts, about 6-8 ounces each. 
            • Seasoning - Kosher salt, paprika, black pepper, garlic powder, onion powder, Italian seasoning
            • Olive oil—I always add a little oil when broiling or baking chicken breasts. That helps them brown.

            Tools Needed

            • Oven with broiler setting
            • Wire rack and baking sheet or broiler pan
            • Meat thermometer
            • Tongs
            • Small mixing bowl

            How to Broil Chicken Breast in the Oven

            Preheat the Broiler: Set your oven to broil on HIGH and position the rack 5–6 inches from the heating element.

            Prepare the Seasoning: In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.

            ingredients for broiled chicken breast
            seasonings for broiled chicken breast mixed

            Prep the Chicken: Pat the chicken breasts dry with paper towels. Next, place them between two sheets of plastic wrap or inside a large zip-top bag, then set them on a cutting board.

            Gently pound them to an even thickness—around ½ inches is ideal. This step helps the chicken cook evenly and stay juicy. Lightly rub both sides with olive oil. Lightly grease the wire rack.

            hand patting chicken breast dry
            chicken breast under plastic wrap with meat cleaver next to it

            Season: Sprinkle the spice mix evenly over both sides of the chicken breasts.

            Broil: Arrange the chicken skin-side up on the greased wire rack over a baking sheet. Broil for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).

            raw seasoned chicken breast on broiler plate
            close up of chicken breast

            Rest: Remove from the oven and let the chicken rest for 5 minutes before slicing.

            sliced chicken breast on plate with salad on side

            Choosing the Right Chicken

            Boneless, skinless breasts or thighs are my go-to for broiling—they cook fast and stay juicy. You can also use tenders or cut up a whole chicken and adjust the time.

            I look for fresh chicken without added hormones or unnecessary preservatives. Season simply with salt and pepper, or add flavor with paprika, garlic, or lemon pepper.

            Broiling Times for Other Chicken Cuts

            Chicken CutBroil Time (Total)Notes
            Boneless, skinless breasts12–16 minutesFlip halfway; check for 165°F internal temp.
            Bone-in, skin-on thighs20–25 minutesFlip halfway; the skin should be crispy.
            Drumsticks25–30 minutesFlip halfway
            Wings20–24 minutesFlip halfway; ensure crispy skin.

             Make Ahead

            You can season the chicken and refrigerate it up to 24 hours in advance. This allows the flavors to penetrate the meat, resulting in a more flavorful dish. Remove chicken from the marinade before broiling to ensure it cooks properly.

            Storage Instructions

            • Refrigerator: Store leftovers in an airtight container for up to 4 days.
            • Freezer: Freeze cooked chicken for up to 3 months. Thaw in the fridge overnight before reheating.
            • Reheating: Warm in a 350°F oven until heated through, or microwave in 30-second intervals.
            2 broiled chicken breast on broiler pan with parsley on top

            Variations for this Broiled Chicken Recipe

            Broiling is a favorite method for cooking chicken due to its flavorful and juicy results.

            Tanya's Top Tips

            • If your chicken breasts are on the larger side, split them in half for even cooking. I also suggest pounding them to an even thickness—about ½ inches—so they cook quickly and stay nice and juicy under the broiler.
            • Use a meat thermometer to ensure your chicken reaches exactly 165°F without overcooking.
            • Let the chicken rest after broiling so the juices redistribute—just 5 minutes makes a big difference in keeping it moist and flavorful.
            • Use a foil-lined baking sheet for easy cleanup.
            • Use a cookie sheet as an alternative to a broiler pan for convenience and easy cleaning.
            • Use a cooling rack to elevate the chicken for even cooking.
            • Position the chicken close to the heat source for optimal broiling results.

            Looking for other delicious chicken recipes? Try these out:

            I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

            broiled chicken breast on broiler sheet
            Print Recipe
            No ratings yet

            Juicy Broiled Chicken

            Broiled chicken is your go-to for quick, juicy, and flavorful meals—perfect for busy nights. Whether it’s chicken breasts, thighs, or wings, broiling brings out big flavor with minimal effort.
            Prep Time15 minutes
            Cook Time15 minutes
            Total Time30 minutes
            Course: entree
            Cuisine: American
            Keyword: broiled chicken
            Servings: 2
            Calories: 319kcal
            Author: Tanya

            Ingredients

            • 1 ¼ teaspoon kosher salt
            • 1 teaspoon paprika
            • ½ teaspoon black pepper
            • ½ teaspoon garlic powder
            • ½ teaspoon onion powder
            • ½ teaspoon Italian seasoning
            • 2 boneless skinless chicken breasts (about 6–8 ounces each)
            • 1 tablespoon olive oil

            Instructions

            • Preheat the broiler to HIGH and position the oven rack 5–6 inches from the heating element.
            • In a small bowl, combine the salt, paprika, black pepper, garlic powder, onion powder, and Italian seasoning. Set aside.
            • Pat the chicken breasts dry with paper towels.Next, place them between two sheets of plastic wrap or inside a large zip-top bag, then set them on a cutting board. Gently pound them to an even thickness—around ½ inches is ideal. Lightly rub both sides with olive oil. Lightly grease the broiler pan or wire rack.
            • Sprinkle the spice mix evenly over both sides of the chicken.
            • Place the chicken on a greased wire rack set over a baking sheet. Broil for 6–8 minutes per side, or until the internal temperature reaches 165°F.
            • Remove from the oven and let the chicken rest for 5 minutes before slicing.

            Notes

            If using larger chicken breasts, consider slicing them in half horizontally for more even broiling.

            Nutrition

            Calories: 319kcal | Carbohydrates: 2g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1542mg | Potassium: 282mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 592IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

            Easy Blueberry Compote (15-Minute Recipe)

            by 8 Comments

            This easy blueberry compote bursts with sweet, juicy flavor and comes together in 15 minutes. It's the perfect topping for waffles, pancakes, or your favorite dessert.

            blueberry compote with plate with spoon in the middle

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            This blueberry compote recipe will take your brunches and desserts to the next level! It's sweet, vibrant, and versatile—perfect for topping pancakes, waffles, baked cheesecake, or even my air-fried brownies and donuts for an indulgent twist.

            I've been making this blueberry compote for years, especially when I've got a bunch of fresh berries to use up. Compote is a simple fruit sauce made by simmering fruit with sugar and a splash of lemon juice. Unlike jam, it keeps that juicy, chunky texture we love.

            If you enjoy fruit compote, try my strawberry compote next!

            A Quick Look at The Blueberry Compote Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Blueberries - fresh or frozen
            • A medium-sized Lemon - for the zest and the lemon juice
            • White Granulated Sugar
            • Water and Cornstarch
            blueberry compote ingredients on table

            Tools Needed

            • Medium-sized saucepan
            • Measuring cups and spoons
            • Citrus zester (for lemon zest)
            • Whisk (for cornstarch slurry)
            • Wooden spoon or silicone spatula (for stirring)
            • Small mixing bowl (for slurry)
            • Storage jar or container (if making ahead)

            How To Make Blueberry Compote

            Add blueberries, lemon juice, lemon zest, and ½ cup water to a small saucepan over medium heat. Stir until combined.

            blueberry compote ingredients in saucepan

            Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand. Stir occasionally.

            blueberry compote simmering in pot

            Create a cornstarch slurry by whisking one tablespoon of water with one tablespoon of cornstarch in a separate bowl. Slowly stir the mixture into the blueberries and allow it to cook for an additional minute. Remove from heat.

            blueberry compote in pot and picked up with spoon

            Can you use frozen blueberries?

            While I used fresh blueberries in this recipe, you can easily use frozen ones if that's what you have. The recipe remains the same, allowing you to use what's available without compromising taste or texture.

            Make Ahead and Storage Instructions

            Compote keeps well. Let it cool to room temperature, and it will keep for about a week in a covered container. You can also freeze the compote, which will easily keep for 3 months. The compote freezes effectively; try freezing it in ice cube trays for easy portioning.

            spoon picking up blueberry compote

            Make It Your Own!

            It's so easy to make this compote with whatever fruits you like! Try swapping the blueberries for:

            • Strawberries
            • Peaches
            • Blackberries
            • Mango
            • Cherries
            • Raspberries

            The possibilities are endless!

            Tanya's Notes and Tips

            • Mix the cornstarch with the water before adding it to the fruit. If you add it straight in, it can become clumpy.
            • If making ahead of time, let it cool before storing.
            • Let the compote cool slightly before serving.
            blueberry compote on waffles

            More Easy Fruit Recipes

            blueberry compote with plate with spoon in the middle
            Print Recipe
            4.34 from 3 votes

            Blueberry Compote Recipe

            This delicious blueberry compote is a wonderful addition to any brunch, topped on waffles and pancakes, or use it to top desserts. Ready to use in 15 minutes and made with just a few simple ingredients.
            Prep Time5 minutes
            Cook Time10 minutes
            Total Time15 minutes
            Course: Sauce
            Cuisine: American
            Keyword: blueberry compote, fruit compote, how to make compote
            Servings: 6 servings
            Calories: 71kcal
            Author: Tanya

            Ingredients

            • 2 cups fresh blueberries
            • 3 tablespoons fresh lemon juice
            • 1 teaspoon lemon zest
            • ¼ cup white granulated sugar
            • ½ cup water + 1 tablespoon water separated
            • 1 tablespoon cornstarch

            Instructions

            • Add blueberries, lemon juice, lemon zest, sugar, and ½ cup water to a medium-sized saucepan over medium heat. Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand.
            • Create a cornstarch slurry by whisking one tablespoon of water with one tablespoon of cornstarch in a separate bowl. Slowly stir the mixture into the blueberries and allow it to cook for an additional minute. Remove from heat. Enjoy.

            Notes

            • Mix the cornstarch with the water before adding it to the fruit. If you add it straight in, it can become clumpy.
            • If making ahead of time, let it cool before storing.
            • Let the compote cool slightly before serving.

            Nutrition

            Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 63mg | Fiber: 2g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 14mg | Calcium: 8mg | Iron: 1mg

            This recipe was originally published on May 8, 2020. It has been updated with new photos and minor edits.

            Crispy Air Fryer Fish Recipe

            by 143 Comments

            Air Fryer Fish delivers the perfect crispy, golden crust without the grease of deep frying. This easy recipe gives you flavorful, tender fish with a delicious crunch you'll want to make again and again.

            air fryer fish on white plate with tatar sauce and lemons

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            Summer fish fries are my favorite outings. I’m talking about catfish, whiting, and perch—yummy! I had those days when I wanted that amazing fish at home, but didn’t want to deal with frying it in oil.

            I bought an air fryer on a whim during my pregnancy. Now, I can easily make delicious golden-fried fish filets without all the grease, whenever I want.

            The floured and seasoned white fish is flavorful, simple to prep and cook, and the crust is addictively crispy.

            Be sure to try my Easy Oven-Baked Fish too!

            fish on plate with fork separating fish

            Ingredients for Crispy Air Fryer Fish

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            Fish and Oil

            • Whiting fish fillets, or other suitable types of white fish, like cod, tilapia, haddock, or halibut
            • Oil (for misting) - any high-heat oil will do. I use olive oil or avocado oil.

            Fish Seasoning

            • Old Bay seasoning
            • Salt
            • Paprika
            • Garlic powder
            • Black pepper
            • Very fine cornmeal
            • Flour

            How to make Crispy Air-Fried Fish

            Air-fried fish is pretty straightforward and takes about four simple steps. The beauty of this recipe is that you don't need any extra ingredients outside of your typical fish breading and a little oil in a spray bottle. All you'll do is:

            Add fish seasoning to a sealable bag, like a Ziplock bag, and shake. Set to the side. You could also use your favorite fish batter mix.

            Rinse and pat dry your fish fillets with paper towels. They should still be damp.

            Place fish fillets in a ziplock bag and shake until fillets are fully covered with seasoning.

            Place fillets on a baking rack to allow any excess flour to fall off.

            dredged air fryer fish on baking tray

            Grease the bottom of your air fryer basket and place the fillets in it. Cook the filets at 400 degrees for 7-10 minutes.

            air fryer fish in basket before cooking

            Open the basket and spray the fish on the side facing up before flipping, ensuring that the fish is fully coated.

            cooked fish in air fryer basket

            Flip and cook on the other side for 7-8 minutes.

            cooked air fryer fish filet on paper
            Remove fish when done and enjoy with tartar sauce, cocktail sauce, hot sauce, or as is.

            What's the best fish to use?

            I use whiting fish in this recipe; however, this method will work for other white fish. If making a fried catfish version, soak it in milk first.

            Can you make this recipe with frozen fish?

            I suggest using fresh fish fillets for this recipe or good-quality frozen fillets. If using frozen, ensure they are fully thawed before seasoning them, and pat them with a paper towel to remove excess water.

            Is air-fried fish healthier than deep-frying?

            Fish is a great source of protein and works well in all kinds of meals. Air fryer fish gives you a crispy, golden crust similar to deep frying, but uses less oil and comes out crispier than oven-baked versions.

            What do you serve it with?

            This crispy air fryer fish is perfect for an easy weeknight family dinner with potato and veggie sides and some hot sauce, remoulade sauce, and tartar sauce! Serve it up with some of these favorites:

            Recipe Notes and Tips

            • Spray your oil only halfway through cooking, as this will increase crispiness.
            • Do not overcrowd your air fryer basket; your fish will steam rather than fry.
            • When spraying, make sure the fish and all seasoning are fully covered in oil, with no flour spots showing. You will not get that good golden color if flour spots are showing.
            • Eat fried fish immediately. All fried foods are better that way.
            • You must have hot sauce. I mean, it's just a must.
            • Serve with lemon wedges.
            fried fish being covered in hot sauce

            I hope you love this air-fried fish as much as we do. If you've tried this recipe, please leave us a comment below. We appreciate your feedback.

            More Air Fryer Fish & Seafood Recipes

            fish on plate with fork separating fish
            Print Recipe
            4.77 from 43 votes

            Air Fryer Fish

            Grab your Air Fryer and make this Crispy Air Fryer Fish ASAP. Covered in a crispy delicious crust, you can have guilt free fried fish as often as you like. White fish is perfectly seasoned and comes out so flakey. Get that fried flavor with a lot less oil!
            Prep Time10 minutes
            Cook Time17 minutes
            Total Time27 minutes
            Course: Main Course
            Cuisine: American
            Keyword: air fryer fish fillets, crispy air fried fish, how to cook fish in the air fryer
            Servings: 4 people
            Calories: 313kcal
            Author: Tanya

            Ingredients

            • 4-6 Whiting Fish fillets cut in half
            • Oil to mist

            Fish Seasoning

            • ¾ cup very fine cornmeal
            • ¼ cup flour
            • 2 teaspoon old bay
            • 1 ½ teaspoon salt
            • 1 teaspoon paprika
            • ½ teaspoon garlic powder
            • ½ teaspoon black pepper
            • OR
            • Your favorite fish seasoning

            Instructions

            • Combine ingredients for fish seasoning in a Ziplock bag and shake. Set to the side. In the alternative, you could use your favorite fish seasoning.
            • Rinse and pat dry your fish fillets with paper towels. They should still be damp.
            • Place fish fillets in ziplock bag and shake, until fillets are fully covered with seasoning.
            • Place fillets on a baking rack to allow any excess flour to fall off.
            • Grease the bottom of your air fryer basket and place the fillets in the basket. Cook filets on 400 degrees for 7-10 minutes.
            • Open basket and spray the fish on the side that is facing up before flipping, ensuring that the fish is fully coated. Flip and cook on the other side for 7-8 minutes. Remove fish and serve. 

            Video

            Notes

            *Adjust cook times if needed depending on the thickness of the fillet.
            Highly Recommended Tools
            Air Fryer
            Non-Aerosil Oil Sprayer Bottle
            Silicone Kitchen Tongs
            • Spray your oil only halfway through cooking, as this will increase crispiness.
            • Do not overcrowd your air fryer basket, or your fish will steam rather than fry.
            • Make sure when spraying, the fish is fully covered in oil and all seasoning has been fully covered with no flour spots showing. If flour spots are showing, you will not get that good golden color.
            • Eat fried fish immediately. All fried foods are better that way.
            • You must have hot sauce. I mean, it's just a must.

            Nutrition

            Calories: 313kcal | Carbohydrates: 29g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 85mg | Sodium: 963mg | Potassium: 644mg | Fiber: 3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

            pin image of air fryer fish filets

            Find more Air Fryer Tips and Trick here. 

            This post was originally published on August 31, 2019. It has been updated with additional information and photos.

            Air Fried Spatchcock Chicken

            by 15 Comments

            It's incredibly easy to cook a spatchcock chicken in the air fryer, and the results are truly exceptional! The skin is perfectly crispy, and the meat is tender and juicy. Ready to serve in about 45 minutes and is made with three ingredients.

            A fried spatchcoked chicken on a wooden work top

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            A roasted chicken is one of my favorite comfort foods, but I don't always have the time to make it. This air-fried spatchcock chicken is a great, hassle-free way to cook a whole chicken, and the results are excellent!

            Super quick and easy to prep, this chicken is perfect for a family meal, and the cooking time is pretty hands-off. I'm confident you'll love this recipe!

            Be sure to check out my other air fryer recipes, such as Air Fryer Sausage and Peppers and Air Fryer Lemon Garlic Shrimp.

            A Quick Look at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • A whole chicken - my suggestion is to find one that is about 4 pounds or smaller. A chicken bigger than that may have a hard time fitting in your air fryer.
            • Oil - Any high-heat cooking oil will work here. I usually use light-tasting olive oil.
            • Seasoning - I use dry seasoning, usually a homemade blend of either Chicken seasoning or Cajun seasoning.

            How to Make Air Fryer Spatchcock Chicken

            Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.  

            A flattened spatchcock chicken

            Dry the chicken with paper towels. Season the chicken with oil and seasoning, ensuring that the entire chicken is covered and that the seasoning is applied under the skin. 

            A spatchcock chicken rubbed with seasoning

            Place the chicken in the air fryer basket, breast side up, ensuring it lies flat in the basket. 

            The seasoned chicken in the air fryer basket ready to be cooked

            Air fry at 360°F for 35-40 minutes, until a quick-read thermometer inserted in the thickest part of the thigh registers 165°F.

            Using an instant read thermometer to check if the chicken is cooked

            Remove from the air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy.

            Close up of the air fried chicken being carved

            Why spatchcock a chicken?

            By removing the backbone of the chicken, you can flatten it out, allowing it to cook evenly all the way through and much quicker than if it were cooked whole. It's an excellent, foolproof method for cooking breast and thigh meat simultaneously, ensuring that neither dries out.

            collage of chicken being butterflied

            Can you make this recipe in the oven?

            I love making this recipe in the air fryer because the skin gets super crispy with minimal effort. If you don't have an air fryer, you can roast the chicken in the oven at 400°F for approximately 40-45 minutes. To get the crispy skin, you may need to place it under the broiler for a few minutes.

            What do you serve it with?

            This air-fried spatchcock chicken is great to serve with a variety of vegetables and potato side dishes, and the leftovers are delicious the next day, served over a fresh salad. Try it with:

            A cooked spatchcok chicken in an air fryer basket

            Recipe Notes and Tips

            • The size of your chicken and the type of air fryer you use will determine the cook time. For smaller chickens, start checking around 30 minutes after they are placed in the coop. Larger chickens may need a longer cook time.
            • Season all over the chicken, including under the skin.
            • I used a 5.8-qt air fryer for this chicken.
            • Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.

            More Air-Fried Chicken Recipes

            Watch this video tutorial and see how I make this chicken from start to finish.

            roasted chicken on cutting board
            Print Recipe
            4.59 from 12 votes

            Air Fried Spatchcock Chicken

            It's so easy to cook spatchcock chicken in the air fryer and the results are out of this world! The skin is perfectly crispy and the meat is tender and juicy. Ready to serve in about 45 minutes and made with 3 ingredients.
            Prep Time10 minutes
            Cook Time35 minutes
            Total Time45 minutes
            Course: Main Course
            Cuisine: American
            Keyword: air fried spatchcock chicken, how to air fry spatchcock chicken
            Servings: 4 servings
            Calories: 590kcal
            Author: Tanya

            Equipment

            Ingredients

            Instructions

            • Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
            • Dry the chicken with paper towels. Season the chicken with oil and seasoning, making sure to cover the entire chicken and to season under the skin.
            • Place in air fryer basket, breast side up, making sure the chicken lays flat in your basket.
            • Air fry on 360 degrees Fahrenheit for 35-40 minutes, until a quick read thermometer inserted on the thickest part of the thigh registers at 165 degrees Fahrenheit.
            • Remove from air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy

            Notes

            • The size of your chicken and air fryer brand will determine the cook time. For smaller chickens, start checking around 30 minutes. Larger chickens may need a longer cook time.
            • I used a 5.8qt air fryer for this chicken recipe.
            • Season all over the chicken including under the skin.
            • Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.

            Nutrition

            Calories: 590kcal | Carbohydrates: 8g | Protein: 41g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 155mg | Potassium: 551mg | Fiber: 5g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 6mg

            This post was originally published on September 10, 2020. It has been updated with new information.

            Country Style Ribs Recipe (Tender with BBQ Sauce)

            by 2 Comments

            These country-style ribs are tender, juicy, and slathered in the most delicious sticky BBQ sauce. They're cooked low and slow in the oven, giving you all the smoky, sweet, and savory flavors without having to fire up a grill.

            country style ribs on plate with mashed potatoes and green beans

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I didn’t grow up eating a lot of BBQ, but as I started cooking for my own family, I fell in love with it. The smell of ribs cooking, the sound of sauce bubbling, and the first juicy bite feel like a celebration.

            When my family started craving ribs, I knew I had to make something tasty. This recipe brings big BBQ flavor to the table.

            If you love ribs like we do, make sure you also check out my Oven Baked Beef Ribs and my BBQ Air Fryer Ribs. You’ll also want to grab my Homemade BBQ Rub and Homemade BBQ Sauce to take these ribs to the next level.

            A Quick Look at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            This recipe keeps things simple but flavorful — just the way I like it:

            • country-style pork ribs - For this recipe, you’ll want to grab country-style pork ribs — not baby back ribs, not spare ribs. Country-style ribs come from the shoulder or blade end of the pig, which means they’re meatier, thicker, and perfect for slow cooking. They’re usually boneless or have just a small bone running through them. 
            • the seasonings and sauce - yellow mustard, light brown sugar, paprika, kosher salt, garlic powder, onion powder, ground black pepper, BBQ sauce - The yellow mustard acts as a binder to hold all those beautiful spices in place, the brown sugar adds that hint of sweet caramelization, and the spice blend layers in smoky, savory flavor. A good quality BBQ sauce brings it all home.
            ingredients for pork ribs on table

            Tools Needed

            • 13x9-inch baking pan (to catch all those delicious juices)
            • Aluminum foil (to keep the ribs moist while they slow-cook)
            • Pastry brush (for slathering on your BBQ sauce)

            If you're looking for my favorite pans and brushes, you can check out my kitchen essentials here.

            How to Make Country Style Pork Ribs

            Step 1: Preheat your oven to 300°F. Place the ribs in a 13x9-inch baking pan.

            Step 2: In a small bowl, mix the mustard, brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Rub this mixture evenly over the ribs.

            country style ribs seasoned with dry spices

            Step 3: Cover the pan with aluminum foil and bake for 2 hours and 15 minutes.

            Step 4: Remove the foil, brush the ribs generously with BBQ sauce.

            country style ribs with fresh bbq sauce on it

            Step 5: Raise the oven temperature to 350°F. Bake uncovered for 15 more minutes. The sauce should become glossy and caramelized.

            country style ribs with baked bbq sauce

            Helpful Tip: For even more sticky goodness, brush with a little extra BBQ sauce right before serving.

            Substitutions

            • If you don't like mustard or don't have any, use a thin layer of olive oil instead to help the rub stick.
            • For a lower sugar option, skip the brown sugar and use a sugar-free BBQ sauce.
            • Add a pinch of cayenne or crushed red pepper flakes to the spice mix if you like your ribs spicy.
            country style ribs being held with tongs

            Variations

            • Smoky twist: Add a few drops of liquid smoke to the BBQ sauce.
            • Kid-friendly: Stick with a sweet BBQ sauce and serve with mac and cheese.
            • Deluxe version: Top the finished ribs with crispy fried onions or a drizzle of hot honey.

            How to Store/Make Ahead

            Store leftovers in an airtight container in the fridge for up to 4 days.

            Freeze cooked ribs for up to 2 months. Reheat in a 300°F oven until warmed through.

            Make-ahead tip: Bake the ribs the day before, then reheat and glaze with sauce right before serving.

            To reheat: Reheat ribs in a 300°F oven, covered with foil, for 15–20 minutes. Brush with extra sauce to bring them back to life.

            Tanya's Top Tip

            Be patient. Low and slow cooking is key for melt-in-your-mouth ribs. Don't rush it — the payoff is worth it when you bite into that perfectly tender meat.

            FAQ

            What are country-style pork ribs?

            They're a cut from the pork shoulder, not actual ribs. They're meatier and juicier — perfect for slow roasting.

            Can I grill these instead of baking?

            Absolutely! You can grill country-style ribs low and slow over indirect heat until they’re tender, then finish them over direct heat for that beautiful char. Or, if you prefer a more straightforward method, bake them first until tender, then finish them off on a hot grill for a few minutes to get that smoky flavor.

            I hope you like these ribs as much as we do. Check out these recipes that would go great with these ribs.

            Other Recipes

            Looking for other recipes? Try these:

            country style ribs on plate with mashed potatoes and green beans
            Print Recipe
            4 from 1 vote

            Country Style Ribs Recipe

            These country style ribs are tender, juicy, and packed with smoky BBQ flavor. This easy oven baked recipe brings big barbecue taste without a grill!
            Prep Time15 minutes
            Cook Time2 hours 30 minutes
            Total Time2 hours 45 minutes
            Course: entree
            Cuisine: American
            Keyword: country style pork ribs, country style ribs
            Servings: 6
            Calories: 345kcal
            Author: Tanya

            Ingredients

            Instructions

            • Preheat the oven to 300°F (150°C). Place the ribs in a 13x9-inch baking pan.
            • In a small bowl, mix the mustard, brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Rub the marinade evenly over the ribs, ensuring they are well coated.
            • Cover the pan with aluminum foil and bake in the preheated oven for 2 hours and 15 minutes.
            • Remove the ribs from the oven, take off the aluminum foil, and brush the ribs generously with BBQ sauce.
            • Increase the oven temperature to 350°F (177°C). Return the ribs to the oven, uncovered, and bake for an additional 15 minutes to allow the BBQ sauce to caramelize.
            • Serve and enjoy.

            Notes

            • Make sure you're using country-style pork ribs — not baby back or spare ribs. Look for thick, meaty cuts from the shoulder.
            • For extra sticky ribs, brush on an additional layer of BBQ sauce after baking and broil for 1–2 minutes. Keep a close eye so they don't burn!

            Nutrition

            Calories: 345kcal | Carbohydrates: 15g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1171mg | Potassium: 572mg | Fiber: 1g | Sugar: 12g | Vitamin A: 399IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 2mg

            Easy Crab Fried Rice Recipe

            by 2 Comments

            This Crab Fried Rice is a quick, flavorful meal with tender crab meat, savory aromatics, and fluffy rice. It's a simple and satisfying dish with Thai flavors, making it a homemade dinner that feels a little extra special without the extra work.

            overhead view of crab fried rice in wok with spoon in it

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            Fried rice is one of those meals I always have on standby. It's easy, quick, and perfect for using leftovers. So when my husband brought home some fresh claw crab meat, I knew exactly what to do. This crab-fried rice came together fast, and with a few pantry staples and that beautiful crab, it turned into a meal we couldn't stop eating.

            If you love fried rice, check out my steak kimchi fried rice.

            Ingredients Needed

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Base Ingredients (the foundation for the fried rice): Cooking oil for stir-frying, cooked white rice (preferably day-old for best texture)
            • Eggs (for richness and texture): Large eggs, beaten with a pinch of salt
            • Aromatics (for bold, fresh flavor): Fresh ginger (minced), garlic (minced), green onions (white and green parts separated), Thai bird chiles (finely sliced, optional for heat)
            • Seasonings and Sauces (for depth and balance): Fish sauce (for salty umami flavor), hoisin sauce (for a hint of sweetness), soy sauce (for savory depth), ground white pepper (for mild spice)
            • Crab and Fresh Herbs (the star ingredients): Cooked claw crab meat or lump crab meat (use fresh if possible), fresh cilantro (chopped)
            • For Serving (to finish the dish): Lime wedges for squeezing over the top
            ingredients for crab fried rice

            Tools Needed

            • Large skillet or wok
            • Spatula
            • Cutting board and knife
            • Small prep bowls for organized cooking

            How to Make This Crab Fried Rice

            Step 1: Gather all your ingredients and prep them. Beat the eggs and cut all the aromatics.

            Step 2: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove from the skillet and set aside.

            eggs scrambled in wok

            Step 3: Add another tablespoon of cooking oil. Stir-fry the ginger, garlic, white parts of the green onions, and Thai bird chiles for about 15 seconds until fragrant.

            aromatics in wok

            Step 4: Add the cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes until heated through.

            Step 5: Add the fish sauce, hoisin sauce, soy sauce, and white pepper. Stir well to coat the rice evenly.

            rice being stirfried in wok
            sauces added to rice in skillet

            Step 6: Return the scrambled eggs to the skillet and add the crab meat. Toss gently to distribute the crab without breaking it up too much.

            Step 7:  Stir in the green parts of the green onions and chopped cilantro just until they are wilted. Remove from the heat and serve immediately with lime wedges on the side for squeezing over the top.

            crab fried rice in skillet

            Variations

            • Vegetable Add-Ins: Toss in peas, diced carrots, or chopped bell peppers right after sautéing the aromatics for extra color and crunch.
            • Different Crab: Lump crab meat adds a sweet, delicate flavor. Dungeness crab also works if you can find it.
            • More Heat: Want it spicier? Add extra Thai chiles or a drizzle of chili oil on top before serving.

            Why Use Day-Old Rice for Fried Rice?

            Day-old rice is drier than freshly cooked rice, which helps the grains stay separate and prevents the fried rice from turning mushy. If you only have fresh rice, spread it on a tray and place it in the fridge to speed up the process. I usually let it sit in the refrigerator for 20 minutes.

            Can I Use Lump Crab or Canned Crab?

            Yes! Lump crab meat or well-drained canned crab are great options for this fried rice. Lump crab will give you nice pieces and a sweeter flavor, but canned crab works fine, too. If using canned crab, drain it well and gently pat it dry with a paper towel to avoid adding extra moisture to the dish.

            crab fried rice in wok

            Tanya's Top Tips

            • Prep Everything First: Stir-frying goes quickly, so make sure all your ingredients are chopped and ready to go before you heat the pan.
            • Handle the crab Gently: Add the crab at the end and stir gently to keep the meat in nice, chunky pieces.
            • Taste and Adjust: Always taste before serving. Depending on your preference, you might want to add a splash more fish sauce or a squeeze of lime.

            I Hope You Love This Crab Fried Rice!

            If you're looking for more delicious seafood or rice recipes, check these out:

            • Crab Cake Sandwich – A crispy, flavorful crab cake tucked into a soft bun with creamy sauce.
            • Cilantro Lime Rice – Light, fresh, and perfect for any meal.
            • Yellow Rice – A savory, vibrant rice dish made with simple pantry ingredients.
            overhead view of crab fried rice in wok with spoon in it
            Print Recipe
            5 from 2 votes

            Crab Fried Rice Recipe

            This Crab Fried Rice is a quick, flavorful meal with tender crab meat, savory aromatics, and fluffy rice. It's a simple and satisfying dish with Thai flavors, making it a homemade dinner that feels a little extra special without the extra work.
            Prep Time15 minutes
            Cook Time10 minutes
            Total Time25 minutes
            Course: entree
            Cuisine: Thai
            Keyword: crab fried rice
            Servings: 4
            Calories: 411kcal
            Author: Tanya

            Ingredients

            • 4 tablespoons cooking oil divided
            • 2 large eggs beaten with a pinch of salt
            • 2 tablespoons minced ginger
            • 2 cloves garlic minced
            • 4 green onions chopped (white and green parts separated)
            • 2 Thai bird chiles finely sliced (optional)
            • 4 cups cooked white rice
            • 1 tablespoon fish sauce
            • 1 tablespoon hoisin sauce
            • 2 teaspoons soy sauce
            • ¼ teaspoon ground white pepper
            • 1 cup cooked claw crab meat or lump crab meat if preferred
            • ½ cup cilantro chopped
            • Lime wedges for serving

            Instructions

            • Heat about 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove and set aside.
            • Add 1 tablespoon of cooking oil to the skillet. Add minced ginger, garlic, the white parts of the green onions, and Thai bird chiles. Stir-fry for about 15 seconds until fragrant.
            • Add the cooked rice, breaking up clumps, and stir-fry for 2–3 minutes until heated.
            • Season the rice with fish sauce, hoisin sauce, soy sauce, and white pepper. Stir well to combine.
            • Return the scrambled eggs to the skillet. Add the crab meat. Mix thoroughly to distribute all ingredients evenly.
            • Add the green parts of the green onions and cilantro. Stir briefly until just wilted.
            • Remove from heat and serve immediately with lime wedges on the side.

            Notes

            • Make sure Everything is chopped and ready before stir-frying.
            • Peas, carrots, or bell peppers are easy add-ins if you want to load the dish more.

            Nutrition

            Calories: 411kcal | Carbohydrates: 49g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 812mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg

            General Tso's Shrimp Recipe (Crispy and Saucy)

            by 2 Comments

            This General Tso's Shrimp recipe is bold and full of flavor. The shrimp are crispy, the sauce is sweet and tangy, and everything comes together in about 30 minutes.

            general tso's shrimp in skillet

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            General Tso’s chicken is one of my all-time favorite dishes when ordering Chinese food, but I also love it with shrimp. I’ve air-fried General Tso’s chicken, which always turns out crispy and flavorful. That got me hooked on the sweet, tangy, slightly spicy sauce—it just hits all the right notes.

            So, of course, I had to try it with shrimp. This version cooks quickly and has all the flavor I love. It’s a great choice for busy nights when I want something quick and satisfying.

            Serve it over white rice and you have the perfect meal.

            A Quick Look at the Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            For the Shrimp:

            • Shrimp (peeled, deveined, tails off). I prefer to use medium-sized shrimp
            • Egg, water, salt, cornstarch
            • Canola oil (for frying)

            For the Sauce:

            • Vegetable oil
            • Garlic (minced), ginger (minced), green onions (chopped)
            • Light brown sugar, low-sodium chicken broth, low-sodium soy sauce
            • Rice vinegar, sesame oil
            • Cornstarch slurry (cornstarch + water)
            • Dried red chilies (optional)
            ingredients for general tso's shrimp

            Tools Needed

            • Large mixing bowl
            • Large skillet or wok
            • Measuring cups and spoons
            • Whisk or fork for the slurry
            • Tongs or a spatula
            • Paper towels for draining

            How to Make This Recipe

            Step 1: In a bowl, combine cornstarch, egg, water, and salt. Mix into a batter and coat the shrimp evenly.

            shrimp coated in cornstarch and egg

            Step 2: Heat canola oil in a large pan over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden and crisp. Remove and drain on a paper towel.

            shrimp frying in skillet

            Step 3: Drain excess oil from the pan, leaving about 2 Tablespoons in the pan. Sauté garlic, ginger, chilies, and green onions until fragrant. Add brown sugar, broth, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 3 minutes.

            Step 4: Stir the cornstarch slurry and pour it into the sauce. Cook until thickened.

            sauce in skillet

            Step 5: Add shrimp back to the pan and toss to coat. Garnish with extra green onions and sesame seeds.

            general tso shrimp in sauce garnished with green onions

            Variations for this Recipe

            This recipe can be swapped with other proteins for a delicious twist. Here are some options:

            • Swap shrimp for cubed chicken, tofu, or tempeh.
            • For a gluten-free version, use tamari instead of soy sauce.
            • Add veggies like bell peppers or broccoli for extra crunch.

            Serving Suggestions

            Serve over steamed jasmine rice or fried rice. To balance the heat, add a side of sautéed bok choy, snap peas, or a cucumber salad.

            Is General Tso Shrimp Spicy?

            Dried red chilies contribute mild to moderate heat to this dish. You can leave them out for a milder version or add red pepper flakes for more kick.

            general tso's shrimp on plate with rice

            What Is General Tso Sauce Made Of?

            General Tso's sauce is a sweet and tangy mix. It includes soy sauce, rice vinegar, sugar, broth, and sesame oil. Aromatics like garlic and ginger add flavor. Cornstarch thickens the sauce, giving it a sticky texture.

            How to Use Leftover Sauce

            If you have leftover General Tso sauce, save it! It’s great for tossing with roasted veggies, noodles, or even pan-fried tofu later in the week.

            Make-Ahead and Storage

            You can prep the sauce ahead of time and store it in an airtight container in the fridge for up to 2 days. For the best texture, wait to batter and cook the shrimp until you're ready to eat. Cook the shrimp and assemble them when ready to eat.

            Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To loosen the sauce, reheat gently in a skillet over low heat with a splash of water, or use the microwave in 30-second intervals until warmed through.

            general tso's shrimp with spoon picking it up

            Tanya's Top Tips

            • Don't overcrowd the pan when frying shrimp—work in batches. It takes me two batches to fry all my shrimp in a large 12-inch skillet.
            • Garnish with sesame seeds and green onions for flavor and presentation.
            • Serve it with white rice to soak up all that saucy goodness. 
            • Do not eat the red chillies. They add plenty of flavor, but are spicy.

            I hope you love this General Tso Shrimp recipe as much as we do! If you're looking for more Asian-inspired takeout-style meals, try these:

            • Garlic Noodles – Buttery, garlicky noodles are perfect as a side or main. 
            • Mongolian Beef – Sweet, savory, and ready in under 30 minutes. My absolute favorite!
            • Chicken and Green Bean Stir Fry - This is a quick and easy stir fry with tender chicken and crisp green beans tossed in a savory sauce.
            general tso's shrimp in skillet
            Print Recipe
            4.50 from 2 votes

            General Tso's Shrimp Recipe

            This General Tso's Shrimp is crispy, saucy, and packed with sweet, tangy, and slightly spicy flavor. Lightly battered and pan-fried, it's a balanced takeout-style dish. Serve with steamed rice and broccoli for an easy homemade favorite.
            Prep Time10 minutes
            Cook Time15 minutes
            Total Time25 minutes
            Course: entree
            Cuisine: Chinese
            Keyword: general tso shrimp, general tso's shrimp
            Servings: 4 people
            Calories: 631kcal
            Author: Tanya

            Ingredients

            For the Shrimp

            • ½ cup cornstarch
            • 1 large egg + 2 Tablespoons water
            • ¼ teaspoon salt
            • 1 pound large shrimp peeled and deveined, tail off
            • ½ cup canola oil for frying

            For the Sauce

            • 2 cloves garlic minced
            • 1- inch fresh ginger minced
            • ¾ cup light brown sugar
            • ½ cup low-sodium chicken broth
            • ½ cup low-sodium soy sauce
            • 2 tablespoons rice vinegar
            • 1 teaspoon sesame oil
            • 2 teaspoons cornstarch mixed with ¼ cup water slurry
            • 6 dried red chilies optional, adjust to taste
            • 2 green onions chopped
            • Sesame seeds for garnish

            Instructions

            • In a large bowl, combine cornstarch, salt, water, and egg. Mix thoroughly to create a batter. Add shrimp and coat evenly.
            • Heat canola oil in a large skillet or wok over medium-high heat. Fry shrimp in a single layer on each side for 2–3 minutes until golden. Drain on paper towels.
            • Drain excess oil from the pan, leaving 2 tablespoons. Sauté garlic, ginger, dried red chilies, and green onions for 30 seconds.
            • Stir in brown sugar, chicken broth, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 3 minutes.
            • Stir the cornstarch slurry and slowly add it to the sauce. Simmer until thickened, about 2–3 minutes.
            • Return shrimp to the skillet and toss to coat. Garnish with green onions and sesame seeds.

            Notes

            Adjust the chilies to control the spice level.
            Great with jasmine rice, snap peas, or bok choy.
            Enjoy your homemade takeout night!

            Nutrition

            Calories: 631kcal | Carbohydrates: 66g | Protein: 22g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 1980mg | Potassium: 584mg | Fiber: 2g | Sugar: 44g | Vitamin A: 966IU | Vitamin C: 99mg | Calcium: 130mg | Iron: 2mg

            Crab Cake Sandwich

            by Leave a Comment

            This crab cake sandwich features a tender crab cake patty that has been perfectly pan-seared to golden-brown perfection. Tucked inside a toasted bun and layered with crisp lettuce, juicy tomato slices, and tartar sauce.

            crab cake sandwich on a plate

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            As much as I love crab cakes, I had to share one way I love to enjoy them...in a sandwich. I remember the first time I tried this, I was blown away by how the flavors came together. I stack mine high with crisp lettuce, tomato, and a big spoonful of my homemade tartar sauce or bold remoulade. Both recipes are on the blog if you need them! 

            Serve it with a side of my creamy coleslaw or oven-baked fries, and you’ve got a meal that always hits the spot.

            A Quick Look at the Ingredients You Will Need

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            For the Crab Cakes: Lump crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, finely crushed saltine crackers, salt and freshly ground black pepper, unsalted butter, vegetable oil

            For the Sandwiches: Brioche or potato buns, tartar sauce (store-bought or homemade), lettuce (Romaine, Bibb, or Iceberg), tomato slices, butter (for toasting buns), lemon wedges for serving

            Tools Needed

            • Mixing bowl
            • Measuring spoons and cups
            • Large skillet or nonstick pan
            • Spatula (preferably a fish spatula)
            • Plate or baking sheet (for chilling patties)
            • Knife and cutting board

            How to Make Crab Cake Sandwiches

            Step 1: In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers. Season with salt and pepper to taste. Mix carefully to maintain the lump texture of the crab meat.

            crab cake ingredients mixed in bowl

            Step 2: Divide the mixture into 4 equal portions and shape each into a patty, about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.

            crab cakes formed into patties

            Step 3: Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet.

            crab cakes being seared in a skillet

            Step 4: In the same skillet, melt 1 tablespoon of butter over medium heat. Toast the cut sides of the buns until golden brown, about 1-2 minutes.

            Step 5: Spread tartar sauce, or remoulade sauce, on the bottom half of each toasted bun. Add a leaf of lettuce, a tomato slice, and a crab cake. Top with the remaining bun halves. Serve immediately with lemon wedges and extra tartar sauce on the side.

            crab cake sandwich with crab cake showing on sandwich

            Storage & Make-Ahead Tips

            Make Ahead: Form the crab cake patties up to 24 hours in advance. Cover and refrigerate—they’ll hold together better when cooked.

            Storing Leftovers: Cool cooked crab cakes completely, then refrigerate in an airtight container for up to 3 days. Store buns and toppings separately to avoid sogginess.

            Freezing: Uncooked: Freeze formed patties on a lined tray until solid, then transfer to a freezer-safe bag (with parchment between layers). Freeze up to 2 months. Thaw overnight before cooking.

            Cooked: Cool, wrap individually, and freeze for up to 1 month. Thaw overnight, then reheat in the oven.

            Reheating: Warm in a 350°F oven for 10–15 minutes or in a skillet with butter. Microwave only if needed—it can make them soft.

            crab cake sandwich cut open to show inside of sandwich

            Tanya's Top Tips

            • Refrigerating the formed patties for at least 30 minutes helps them hold together better during cooking. This will make your crab cake sandwich stay together.
            • Invest in the best lump crab meat you can find. It's the star of the show and worth the splurge.
            • Make sure your pan is hot enough before adding the crab cakes to achieve that perfect golden crust.
            • If you prefer, you can make the crab cakes in the air fryer.

            I hope you love these sandwiches as much as we do. Looking for more seafood recipes? Try these out.

            crab cake sandwich on a plate
            Print Recipe
            No ratings yet

            Crab Cake Sandwich Recipe

            This crab cake sandwich features a tender crab cake patty that has been perfectly pan-seared to golden-brown perfection. Tucked inside a toasted bun and layered with crisp lettuce, juicy tomato slices, and tartar sauce.
            Prep Time15 minutes
            Cook Time8 minutes
            Chill Time30 minutes
            Total Time53 minutes
            Course: entree
            Cuisine: American
            Keyword: crab cake sandwich, crab cake sandwich recipes
            Servings: 4 people
            Calories: 357kcal
            Author: Tanya

            Ingredients

            For the Crab Cakes

            • 1 pound lump crab meat drained, picked over for shells
            • 1 large egg
            • 2 tablespoons mayonnaise
            • 1 teaspoon Dijon mustard
            • 1 teaspoon Worcestershire sauce
            • 1 teaspoon Old Bay seasoning
            • 1 tablespoon fresh lemon juice
            • ¼ cup finely crushed saltine crackers
            • Salt and freshly ground black pepper to taste
            • 2 tablespoons unsalted butter
            • 2 tablespoons vegetable oil

            For the Sandwiches

            • 4 brioche or potato buns lightly toasted
            • 4 leaves of lettuce Romaine, Bibb, or Iceberg
            • 4 tomato slices
            • ¼ cup tartar sauce store-bought or homemade
            • 1 tablespoon butter for toasting buns
            • Lemon wedges for serving

            Instructions

            For the Crab Cakes

            • In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers. Season with salt and pepper to taste. Mix carefully to maintain the lump texture of the crab meat.
            • Divide the mixture into 4 equal portions and shape each into a patty, about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
            • Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet.

            For the Sandwich

            • In the same skillet, melt 1 tablespoon of butter over medium heat. Toast the cut sides of the buns until golden brown, about 1-2 minutes.
            • Spread tartar sauce on the bottom half of each toasted bun. Add a leaf of lettuce, a tomato slice, and a crab cake. Top with the remaining bun halves.
            • Serve immediately with lemon wedges and extra tartar sauce on the side.

            Notes

            • Form the crab cake patties up to 24 hours in advance. Cover and refrigerate—they’ll hold together better when cooked.
            • Top the sandwiches with your favorite sauce. Tartar, remoulade, or spicy mayonnaise are all great choices. 

            Nutrition

            Calories: 357kcal | Carbohydrates: 8g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 1787mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 2mg

            Maryland Crab Cakes Recipe (with Lump Crab and Minimal Filler)

            by Leave a Comment

            This Maryland Crab Cakes Recipe is packed with sweet, delicate lump crab meat and just enough binder to hold them together. Pan-seared to golden perfection, they deliver that unmistakable Chesapeake Bay flavor in every bite.

            crab cakes on plate with lemon on side

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I deem myself the crab cake expert because every time I go somewhere and I'm able to get crab cakes, I get them. I've had all kinds, but Maryland crab cakes reign supreme. I may be biased because I spent years in Hyattsville, Maryland, as a kid. Or maybe these are just the best crab cakes ever.

            Maryland crab cakes have minimal ingredients but focus on the most essential thing: lump crab meat and more crab meat than filler.

            This simplicity leads to moist and flavorful crab patties that focus on the flavor of crab.

            This recipe focuses on pan-frying the crab cakes, but you could also make crab cakes in the air fryer. Serve these crab cakes with a squeeze of lemon, tartar sauce, or cocktail sauce.

            Ingredients Needed

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Unsalted butter and vegetable oil - Combined for the perfect pan-searing medium
            • Lump crab meat—Please use lump crab meat for this recipe. Authentic Maryland crab cakes are made with blue crab, known for its sweet, delicate flavor. If you can’t get fresh blue crab meat, refrigerated pasteurized lump crab (often found near the seafood counter) is the next best thing. Avoid claw meat, which is stronger in flavor and often requires more binder.
            • Large egg and mayonnaise - Acts as binding agents to hold the cakes together
            • Dijon mustard, Worcestershire sauce, Old Bay seasoning - The flavor foundation of Maryland crab cakes
            • Fresh lemon juice - Brightens all the flavors
            • Saltine crackers, finely crushed - The traditional Maryland filler that adds just enough structure
            • Salt and freshly ground black pepper - For seasoning to taste

            Tools You Will Need

            • Large mixing bowl - For gently combining ingredients
            • Measuring cups and spoons - For precise ingredient amounts
            • Plastic wrap - To cover cakes during refrigeration
            • Large skillet - Preferably non-stick or well-seasoned cast iron.
            • Fish spatula or thin turner - For carefully flipping delicate crab cakes
            • Paper towel-lined plate - For draining excess oil after cooking

            How to Make This Maryland Crab Cakes Recipe

            Step 1: Prepare the mixture by gently combining the crab meat with egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltines. The key word here is GENTLY – you want to maintain those beautiful lumps of crab meat.

            crab cake ingredients mixed in bowl

            Step 2: Form the crab cakes into four equal patties, about 1 inch thick. Don't pack them too tightly, or they'll become dense. Refrigerate for at least 30 minutes. This crucial step helps the cakes hold together during cooking.

            crab cakes formed into patties

            Step 3: Pan-sear with butter and oil until golden brown, about 3-4 minutes per side. The butter adds flavor while the oil prevents burning.

            crab cakes being seared in a skillet

            Step 4: Serve immediately with lemon wedges and your choice of dipping sauce.

            Why Use Saltines Instead of Breadcrumbs?

            True Maryland crab cakes use crushed saltine crackers rather than breadcrumbs as the binder. Saltines provide just the right structure while adding a subtle saltiness that enhances the crab's natural sweetness. They also absorb less moisture than breadcrumbs, keeping your crab cakes light rather than dense.

            When crushing your saltines, aim for a fine texture, but don't pulverize them into dust. Those tiny bits of cracker help create the perfect consistency.

            Make Ahead and Storage Options

            Make Ahead: Form patties up to 24 hours before and refrigerate covered with plastic wrap. The extra chilling helps them hold together better.

            Storage: Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, uncooked crab cakes can be frozen for up to 2 months—just freeze them on a baking sheet first, then transfer them to a container with parchment between layers.

            Reheating: Warm in a 350°F oven for 10 minutes or in a skillet over medium-low heat with a bit of butter. Avoid microwaving to prevent rubbery texture.

            Close up on Maryland crab cakes

            Tanya's Top Tips

            • The refrigeration step is non-negotiable. Cold crab cakes hold together much better during cooking.
            • Use a light touch when mixing and forming the crab cakes. Overworking will break up those beautiful lumps of crab.
            • Let the cakes develop a good crust before flipping. Patience is key to preventing them from falling apart.

            FAQs

            Can I bake Maryland crab cakes instead of pan-frying them?

            Yes! Bake at 375°F for 12-15 minutes until golden. They won't develop quite the same crispy crust as pan-fried, but they'll still be delicious with less oil.

            What's the best type of crab meat to use if I can't find fresh lump blue crab?

            Refrigerated pasteurized lump crab meat is your next best option. Avoid imitation crab altogether - it's processed fish and won't give you an authentic experience.

            I hope you love this Maryland crab cakes recipe as much as we do. If you're looking for more seafood recipes to try, check out these favorites:

            • Crab Bisque
            • Air Fryer Crab Legs
            • Salmon Patties
            crab cakes on plate with lemon on side
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            Maryland Crab Cakes Recipe

            These authentic Maryland crab cakes are packed with sweet, delicate lump crab meat and just enough binder to hold them together. Pan-seared to golden perfection, they deliver that unmistakable Chesapeake Bay flavor in every bite.
            Prep Time10 minutes
            Cook Time8 minutes
            Chilling Time30 minutes
            Total Time48 minutes
            Course: Appetizer
            Cuisine: American
            Keyword: crab cakes recipe, Maryland crab cakes
            Servings: 4 people
            Calories: 310kcal
            Author: Tanya

            Ingredients

            • 1 pound lump crab meat picked over for shells
            • 1 large egg
            • 2 tablespoons mayonnaise
            • 1 teaspoon Dijon mustard
            • 1 teaspoon Worcestershire sauce
            • 1 teaspoon Old Bay seasoning
            • 1 tablespoon fresh lemon juice
            • ½ cup finely crushed saltine crackers
            • Salt and freshly ground black pepper to taste
            • 2 tablespoons unsalted butter
            • 2 tablespoons vegetable oil

            Instructions

            • In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers—season with salt and pepper to taste. Be careful not to overmix to maintain the lump crab texture.
            • Divide the mixture into four equal portions and shape each into a patty about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
            • Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and heated through.
            • Remove from the skillet and drain on a paper towel-lined plate. Serve warm with lemon wedges and your favorite dipping sauce.

            Notes

            • Refrigerating the crab cakes before cooking helps them hold together better.
            • To prevent the crab cakes from breaking apart, avoid flipping them too soon. Let them develop a golden crust before turning.

            Nutrition

            Calories: 310kcal | Carbohydrates: 8g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 1125mg | Potassium: 285mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 282IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

            Creamy Shrimp Bisque Recipe

            by 2 Comments

            This elegant shrimp bisque recipe is a velvety soup that balances the sweetness of shrimp with aromatic vegetables and a hint of brandy. The combination of simple ingredients transforms into a restaurant-worthy meal.

            shrimp bisque in bowl with shrimp on top

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I love a good appetizer soup, and bisques are my absolute favorite. I shared my crab bisque recipe years ago, and it still gets made often around our house. However, crab meat is expensive, so sometimes, I opt for this shrimp version instead.

            I've kept the flavors consistent with classic bisque recipes, using brandy and wine to elevate the soup. I quickly make a seafood stock with the shrimp shells for this recipe, which makes the soup taste even better.

            Ingredients Needed

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Seafood Base: Medium shrimp (peeled and deveined, shells reserved), seafood stock
            • Aromatics & Vegetables: Onion, carrot, celery (all finely chopped), garlic (minced)
            • Flavor Builders: Tomato paste, brandy, dry white wine, paprika, Old Bay seasoning, fresh thyme, bay leaves
            • For Richness: Unsalted butter, olive oil, all-purpose flour, heavy cream
            • Finishing Touches: Lemon juice, salt and black pepper, chopped parsley or chives (for garnish)
            ingredients for shrimp bisque

            Tools Needed

            • Large heavy-bottomed pot or Dutch oven
            • Medium saucepan (for making shrimp stock)
            • Fine-mesh strainer
            • Immersion blender or countertop blender
            • Wooden spoon and whisk
            • Small skillet (for cooking garnish shrimp)
            • Measuring cups and spoons

            How to Make This Shrimp Bisque

            Step 1: Make shrimp stock: Heat olive oil and sauté shells until pink. Add water and simmer for 10 minutes—strain and set liquid aside.

            shrimp shells in pot after cooking
            water on shrimp shells in pot
            drained stock with shrimp shells on side

            Step 2: Melt butter in a large pot. Sauté onion, carrot, and celery until soft. Add garlic and cook for 1 minute.

            Step 3: Add tomato paste and cook 2 minutes. Sprinkle flour over the mixture and stir constantly until incorporated.

            vegetables covered in tomato paste and flour cooking in pot

            Step 4: Add brandy and wine, scraping up browned bits. Add reserved shrimp stock, paprika, Old Bay, thyme, and bay leaves. Bring to a boil, then reduce to simmer for 20 minutes.

            shrimp bisque broth ingredients in pot

            Step 5: Remove bay leaves. Blend soup until smooth.

            immersion blender in pot of soup

            Step 6: Heat the remaining olive oil in a skillet. Sauté the shrimp for 2-3 minutes until just cooked. Reserve 4-6 shrimp for garnish; chop the rest.

            cooked shrimp in skillet

            Step 7: Add cream to the soup and bring to a gentle simmer. Add chopped shrimp, lemon juice, salt, and pepper.

            Step 8: Serve in bowls, garnish with chives, parsley, and reserved whole shrimp.

            shrimp bisque with shrimp on top in pot

            Variations

            • Add a pinch of cayenne pepper or a dash of hot sauce for some spice.
            • Replace brandy with cognac for a slightly different flavor profile.
            • If you prefer a chunkier texture, don't blend all of the vegetables - leave some pieces for added texture.

            Serving Suggestions

            • Pair with a simple green salad dressed with vinaigrette for a light lunch or dinner.
            • Serve in small cups as an elegant starter for a dinner party.
            • Enjoy with crusty artisan bread or homemade croutons for dipping.

            How to Store this Shrimp Bisque Recipe

            • Refrigerator Storage: Shrimp bisque can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat until just heated through, being careful not to boil as this may cause the cream to separate.
            • Freezer Storage: For extended storage, freeze the bisque in airtight containers for up to a month. Thaw overnight in the refrigerator, then reheat slowly on the stovetop.
            • Make-Ahead Option: This bisque improves in flavor when made a day ahead, making it perfect for entertaining. Reheat gently before serving, and add any garnishes at the last minute.
            shrimp bisque in bowl with spoon on the side

            Tanya's Top Tips

            • This delicious soup is based on homemade shrimp stock. If you don't have time to make it or can't find seafood stock at the grocery store, a little clam juice with water is a good substitute.
            • Avoid boiling the soup after adding the cream to prevent curdling; a gentle simmer is all you need.
            • The bisque tastes even better the next day, so consider making it ahead for company.

            I hope you love this shrimp bisque recipe as much as we do. If you're looking for more creamy appetizer soups, try these out:

            • Crab Bisque - My original love and weekend splurge when I'm feeling fancy; worth every penny for that sweet crab flavor.
            • Cream of Mushroom Soup - Nothing like the canned stuff; this homemade version converted even my mushroom-skeptic husband.
            • Zuppa Toscana - Our family's Friday night favorite that disappears in minutes: creamy, savory, and comforting.
            • Creamy Carrot Soup—This recipe convinced my kids that vegetables can be delicious. It's silky smooth and has a touch of ginger.
            shrimp bisque in bowl with shrimp on top
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            Shrimp Bisque Recipe

            A creamy, elegant shrimp soup with layers of flavor from homemade shrimp stock, aromatic vegetables, and a splash of brandy.
            Prep Time15 minutes
            Cook Time35 minutes
            Total Time50 minutes
            Course: Appetizer
            Cuisine: American
            Keyword: shrimp bisque recipe
            Servings: 4 people
            Calories: 458kcal
            Author: Tanya

            Ingredients

            • 1 lb medium shrimp peeled and deveined (shells reserved for stock)
            • 2 tablespoons olive oil divided
            • 4 cups water
            • 3 tablespoons unsalted butter
            • 1 medium onion chopped (about 1 cup)
            • 1 medium carrot chopped (about ½ cup)
            • 1 stalk celery chopped (about ⅓ cup)
            • 3 cloves garlic minced
            • 2 tablespoons tomato paste
            • ¼ cup all-purpose flour
            • ¼ cup brandy
            • ¼ cup dry white wine
            • 1 teaspoon paprika
            • 1 teaspoon Old Bay seasoning
            • 3 sprigs fresh thyme leaves stems removed
            • 2 bay leaves
            • ½ cup heavy cream
            • 1 tablespoon lemon juice
            • Salt and black pepper to taste (1 teaspoon kosher salt, ½ teaspoon black pepper recommended)
            • Chopped parsley or chives for garnish

            Instructions

            • In a pot, heat one tablespoon of olive oil over medium heat. Add reserved shrimp shells and sauté for 3–5 minutes, until pink and aromatic. Add water and bring to a simmer. Cook for 10 minutes, then strain, discarding the shells. Set shrimp stock aside.
            • In a large pot, melt butter over medium heat. Sauté onion, carrot, and celery for 6–8 minutes until softened. Add garlic and cook for 1 minute.
            • Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the mixture, stirring constantly, to form a roux.
            • Add brandy and allow to reduce slightly, then add white wine, scraping up any browned bits. Pour in the reserved shrimp stock and add paprika, Old Bay, thyme, and bay leaves. Bring to a boil, then reduce to a simmer for 20 minutes.
            • Remove bay leaves. Blend the soup until smooth using an immersion blender or carefully in a blender in batches.
            • Heat the remaining tablespoon of olive oil over medium-high heat in a separate skillet. Add shrimp and sauté for 2–3 minutes until just cooked through. Remove from heat. Set aside 4-6 whole shrimp for garnish; roughly chop the remaining shrimp.
            • Stir heavy cream into the blended soup and bring to a gentle simmer. Add chopped shrimp back to the soup, warming through for about 1 minute.
            • Finish with lemon juice and season with salt and pepper to taste. Serve garnished with whole seared shrimp and parsley or chives.

            Notes

            • Shrimp bisque can be stored in the refrigerator for 3 days. Reheat gently on the stove. For more extended storage, freeze in airtight containers for up to a month. Thaw in the refrigerator before reheating.
            • For an elegant touch, serve the bisque in shallow bowls and sprinkle with Parmesan cheese.

            Nutrition

            Calories: 458kcal | Carbohydrates: 15g | Protein: 3g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 106mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3678IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg

            Raspberry Vinaigrette Recipe (Vibrant & Tasty Dressing)

            by Leave a Comment

            This bright and tangy raspberry vinaigrette recipe uses fresh berries for a luxurious homemade dressing. The sweet-tart raspberry flavor blends perfectly with olive oil and vinegar, creating a beautiful ruby-colored addition to any salad.

            raspberry vinaigrette in a glass salad dressing bottle

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I've always been a fan of homemade salad dressings, and this raspberry vinaigrette quickly became a staple in my kitchen. The first time I made it was during raspberry season when I had a lot of berries from the farmer's market. Rather than let them spoil, I experimented with a vinaigrette - and I've never looked back!

            This dressing has transformed countless salads in my home and always impresses guests.

            You'll also want to try my Lime Vinaigrette if you enjoy unique salad dressings.

            Ingredients You'll Need

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • The Base: Fresh raspberries (thawed if frozen)
            • Acids: Red wine vinegar and Lime juice (I really like adding lime juice to my salad dressings when I can)
            • Fat & Emulsifiers: Extra virgin olive oil and mayonnaise
            • Flavor Enhancers: Granulated white sugar, Garlic, and Salt
            ingredients for raspberry vinaigrette

            Tools You'll Need

            • Blender or food processor
            • Fine mesh strainer (optional, for removing seeds)
            • Measuring cups and spoons
            • Small whisk (if not using a blender)
            • Glass jar or airtight container for storage

            How to Make Raspberry Vinaigrette

            Step 1: In a small blender or food processor, add the raspberries, extra virgin olive oil, red wine vinegar, lime juice, granulated white sugar, mayonnaise, minced garlic, and salt.

            Step 2: Pulse the mixture until everything is well blended and smooth, about 15-20 seconds.

            ingredients in a blender before being blended
            blended raspberry vinaigrette in blender

            Step 3: Sample the dressing and adjust the seasoning with additional salt if necessary.

            Step 4: Transfer the dressing to a jar or container and refrigerate until ready to use. Shake well before using to ensure the ingredients are well combined.

            raspberry vinaigrette in a glass salad dressing bottle

            Flavor Variations

            Anyone can make this dressing in so many ways. Here are a few suggestions:

            • Creamy raspberry vinaigrette: Add 2 tablespoons of Greek yogurt or more mayonnaise for a creamier texture.
            • Balsamic raspberry dressing: Substitute balsamic vinegar for red wine vinegar for a deeper, more complex flavor.
            • Strawberry Vinaigrette: Use strawberries in place of the raspberries.

            What to Serve with Raspberry Vinaigrette

            My favorite way to enjoy this dressing is over a green salad, preferably one made with mild greens like fresh spinach or romaine lettuce. Delicious toppings include grilled chicken, toasted pecans, goat cheese, and fresh raspberries.

            You could also toss it with a grain salad featuring quinoa, farro, or couscous or serve it alongside a cheese board as a fruity dip

            raspberry vinaigrette being poured onto the salad

            How to Store Homemade Raspberry Vinaigrette

            • Refrigeration: Store in an airtight container in the refrigerator for up to 7 days.
            • Shake before use: The dressing will naturally separate, so shake well before each use.
            • Olive oil solidification: If your dressing solidifies slightly in the refrigerator (normal for olive oil), let it sit at room temperature for 5-10 minutes before using.
            • Freezing: While not ideal, you can freeze the dressing in ice cube trays for up to 1 month. Thaw completely and shake vigorously before using.

            Tanya's Top Tips

            • If using frozen raspberries, drain any excess liquid after thawing to keep your dressing from becoming watery.
            • For the smoothest texture, pulse in short bursts rather than running the blender continuously. This prevents over-processing and keeps the dressing from becoming too thin.

            Common Questions

            Can I make this dressing without a blender?

            Yes! You can mash the raspberries with a fork and whisk all the ingredients together, but the texture will be less smooth.

            Why did my vinaigrette separate while it sat?

            Separation is normal for homemade vinaigrettes. Just shake well before each use to recombine the ingredients.

            I hope you love this raspberry vinaigrette recipe as much as we do! If you're looking for more homemade dressing recipes, try these out:

            If you make this raspberry vinaigrette recipe, please leave a comment below. Your feedback is appreciated!

            raspberry vinaigrette in a glass salad dressing bottle
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            Raspberry Vinaigrette Recipe

            This vibrant and tangy dressing pairs perfectly with salads featuring greens, fruits, nuts, and cheese.
            Prep Time5 minutes
            Cook Time0 minutes
            Total Time5 minutes
            Course: Sauce
            Cuisine: American
            Keyword: raspberry vinaigrette
            Servings: 6 people
            Calories: 179kcal
            Author: Tanya

            Ingredients

            • ½ cup fresh raspberries thawed if frozen
            • ½ cup extra virgin olive oil
            • 2 tablespoons red wine vinegar
            • 2 tablespoons lime juice
            • 1 tablespoon granulated white sugar
            • 1 teaspoon mayonnaise
            • 1 small clove of garlic minced
            • ¼ teaspoon salt or to taste

            Instructions

            • In a blender or food processor, add the raspberries, extra virgin olive oil, red wine vinegar, lime juice, granulated white sugar, mayonnaise, minced garlic, and salt.
            • Pulse the mixture until everything is well blended and smooth, about 15-20 seconds.
            • Taste the dressing and adjust the seasoning with additional salt if necessary.
            • Transfer the dressing to a jar or container and refrigerate until ready to use. Shake well before using to ensure the ingredients are well combined.

            Notes

            • This raspberry dressing can be stored in an airtight container in the refrigerator for 5-7 days. Make sure to shake it well before each use, as the ingredients may separate while sitting.
            • Besides salads, this raspberry dressing works as a marinade for chicken or can be drizzled over grilled vegetables, adding a fresh and fruity flavor to your dishes.

            Nutrition

            Calories: 179kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 0.3mg | Sodium: 102mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg

            The Perfect Limeade Recipe (Using the Lime Syrup Method)

            by Leave a Comment

            This delicious, tart, and bold limeade recipe uses simple ingredients but a unique method to make the best drink. The sugar is dissolved in the limes to extract extra flavor, creating a syrup that makes the limeade even more refreshing.

            limemade in a glass with straw in it

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            Growing up, we always had tons of limes around the house, and a nice refreshing limeade was always one of our designated drinks for gatherings and hot summer days.

            I remember watching my grandmother roll the limes on the counter before cutting them to release more juice and how her kitchen would fill with that bright citrus aroma.

            Although you can make limeade by squeezing lime juice and adding sugar, this method of making lime syrup by soaking the rinds in sugar is an absolute game changer. It makes the limeade so much more vibrant and complex, pulling out the aromatic oils from the peels that would otherwise go to waste.

            If you like this limeade recipe, you'll love this strawberry-basil lemonade too.

            Ingredients

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Limes (about 8-10 medium ones, totaling around 2 pounds)
            • White granulated sugar
            • Cold water
            • Ice cubes
            • Lime slices, for garnish (optional)
            ingredients for limeade recipe

            How To Make It

            Start by thoroughly washing your limes. This is important since we'll be using the peels, and you want to remove any wax or residue.

            Roll each lime firmly against the counter with the palm of your hand. This helps to break down the cells inside and release more juice.

            Cut the limes in half and juice them, but don't throw away those rinds! Set the juice aside (you should get about 1¾ cups) and cut the rinds into chunks.

            limes that have been squeezed and the rinds in a bowl

            In a large bowl (use glass, ceramic, or stainless steel - avoid aluminum or other reactive metals), toss the lime rinds with 1½ cups of sugar until thoroughly coated.

            bowl of lime rinds covered in sugar

            Cover the bowl tightly with plastic wrap and let it sit at room temperature for at least 3 hours, stirring occasionally. This maceration process is where the magic happens!

            The sugar draws out the flavorful oils from the lime peels. If you have time, you can let it sit for up to 12 hours for even deeper flavor.

            Once the maceration is complete, add the reserved lime juice and 2 cups of cold water to the bowl. Stir well to dissolve any remaining sugar.

            limeade being poured into a glass

            Pour the mixture through a fine-mesh strainer into a glass pitcher, pressing down on the rinds to extract as much syrupy goodness as possible.

            Serve over ice, garnished with fresh lime slices if desired.

            limeade in glasses with straws in the glass

            Variations to Try

            • Fizzy Limeade: Replace some of the water with sparkling water just before serving for a refreshing bubbly version.
            • Herbal Infusions: During maceration, add a few mint, basil, or rosemary sprigs to the sugar and lime peel mixture. Or add them to the pitcher.
            • Strawberry Limeade: Blend 1 cup of fresh strawberries and add to the finished limeade.
            • Adult Version: Add a splash of white rum or tequila for a refreshing cocktail.

            Tanya's Top Tips for Perfect Limeade

            • Choose the Right Limes: Look for limes that feel heavy for their size and have thin, smooth skins - they typically have more juice and less bitter pith.
            • Plan Ahead: The maceration process needs at least 3 hours, so this isn't a last-minute recipe. But the concentrate can be stored in the refrigerator for up to a week!
            • Adjust to Taste: Limes can vary in tartness. After mixing everything together, taste and adjust by adding more sugar or simple syrup if it is too tart or more water or lime juice if it is too sweet.
            • Use a Nonreactive Bowl: Limes' acidity can react with certain metals, particularly aluminum, giving your limeade a metallic taste. Stick to glass, ceramic, or stainless steel.

            How to Store Limeade

            The beauty of this method is that it creates a concentrated limeade that can be stored in the refrigerator for up to a week. When ready to serve, you can dilute it further with cold water or ice as needed, making it perfect for entertaining.

            I hope you love this limeade recipe as much as we do. If you're looking for more refreshing drink recipes, try these out:

            limemade in a glass with straw in it
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            Limeade Recipe (Lime Syrup Method)

            This delicious tart and bold limeade recipe uses simple ingredients but a unique method to make the best limeade. The sugar sits with the used limes to pull out extra flavor, creating a syrup that makes the limeade even more refreshing.
            Prep Time10 minutes
            Resting Time3 hours
            Total Time3 hours 10 minutes
            Course: Drinks
            Cuisine: American
            Keyword: limeade recipe
            Servings: 6 people
            Calories: 238kcal
            Author: Tanya

            Ingredients

            • 2 pounds limes about 8-10 medium limes
            • 1 ½ cups white granulated sugar
            • 2 cups cold water
            • Ice cubes for serving
            • Lime slices for garnish (optional)

            Instructions

            • Rinse and scrub the outside of the limes. Roll the limes firmly against the counter to soften the rinds. Halve the limes and juice them, setting the juice aside. You should get about 1 ¾ cups lime juice. Cut the juiced lime rinds into 1-inch chunks.
            • In a large nonreactive mixing bowl, toss the lime rinds with the sugar until thoroughly coated.
            • Cover the bowl tightly with plastic wrap and let it stand at room temperature, stirring occasionally, for about 3 hours (or up to 12 hours for deeper flavor).
            • Add the reserved lime juice and 2 cups of cold water to the bowl. Stir well to dissolve any remaining sugar.
            • Pour the mixture through a fine-mesh strainer into a glass pitcher, pressing down on the rinds to extract as much liquid as possible.
            • Fill glasses with ice cubes and pour the limeade over the ice. Garnish with lime slices if desired.

            Notes

            • The limeade concentrate can be stored in the refrigerator for up to 1 week. Dilute with additional water or ice as needed.
            • Taste the limeade before serving. If it's too tart, add more sugar; if too sweet, add more water or fresh lime juice.
            • For a fizzy version, swap some of the water with sparkling water.

            Nutrition

            Calories: 238kcal | Carbohydrates: 66g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 155mg | Fiber: 4g | Sugar: 52g | Vitamin A: 76IU | Vitamin C: 44mg | Calcium: 53mg | Iron: 1mg

            One-Pot Jerk Chicken and Rice

            by 6 Comments

            This One-Pot Jerk Chicken and Rice is a flavor explosion your family will love! Tender chicken thighs seasoned with aromatic jerk spices cook on a bed of coconut-infused rice and beans for a complete Caribbean meal that comes together with minimal effort.

            jerk chicken and rice in skillet

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I've been making Jamaican jerk chicken and rice and peas forever, but it's taken me a while to make the dish in one pot. Once I made it this way, my family loved it, and it was so much less work.

            This recipe takes chicken thighs, sears them to lock in flavor and build it, and then bakes everything together in one pot. All those amazing jerk spices infuse into the rice for a meal that tastes like it took hours but comes together in under an hour!

            If you like jerk chicken, you'll love this jerk chicken bowl, too.

            Essential Ingredients Needed

            • Protein: Bone-in chicken thighs, skin on for maximum flavor and presentation.
            • Seasonings: Dry jerk seasoning (or wet jerk seasoning), kosher salt, black pepper, fresh thyme sprigs
            • Rice base: Long-grain white rice (rinsed well), red kidney beans (drained and rinsed)
            • Aromatics: Yellow onion (finely chopped), green onions for garnish
            • Liquids: Coconut milk (full-fat for best results), chicken broth or stock, fresh lime for serving
            • Cooking fat: Canola or olive oil
            jerk chicken and rice ingredients on a table

            Tools Needed

            • Large, heavy-bottomed pot or Dutch oven (with a lid)
            • Cutting board
            • Sharp knife
            • Tongs or spatula (for turning chicken)
            • Measuring cups and spoons
            • Wooden spoon or silicone spatula (for stirring)
            • Foil (if reheating in the oven)

            How to Make This Recipe

            Prep and season the chicken: Pat your chicken thighs dry and generously season with jerk seasoning, making sure to get underneath the skin for maximum flavor.

            Sear the chicken: In a large oven-safe skillet, heat oil over medium-high heat and sear the chicken thighs skin-side down first until nicely browned, then flip and brown the other side. Remove the chicken and set aside.

            seasoned raw chicken thighs on glass plate
            seared chicken thigs in skillet

            Start building flavors: In the same skillet, sauté chopped onions until softened, letting them pick up all those browned bits from the chicken.

            Add the rice mixture: Stir in the rinsed rice and toast it for about a minute. Then add the broth, coconut milk, kidney beans, remaining jerk seasoning, and thyme sprigs.

            spoon on rice, after liquid adding to skillet

            Combine and bake: Nestle the seared chicken thighs back into the rice mixture, cover tightly with foil and bake at 350°F for about 30-35 minutes until the chicken is thoroughly cooked and the rice is tender.

            chicken thighs sitting on top of liquid and rice
            chicken cooked in skillet sitting on rice and peas

            Rest and serve: Let everything rest for a few minutes, then fluff the rice, garnish with green onions and a squeeze of lime juice, and serve while hot!

            jerk chicken sitting on top of the rice and peas

            Variations

            This recipe is great as is, but here are some easy variations to change it up.

            • Protein swap: Try this dish with boneless chicken thighs or breast (same cooking time), shrimp (add in the last 10 minutes of cooking), or even pork for a different twist.
            • Heat level adjustments: If you're sensitive to spice, use less jerk seasoning or try a milder version.
            • Rice alternatives: Try brown rice (you'll need to increase liquid and cooking time).

            Serving Suggestions

            The perfect sides can take your jerk chicken and rice from delicious to absolutely memorable. Here are some of my favorite pairings:

            • Serve with sweet plantains are an authentic side that balances the spicy chicken with natural sweetness.
            • Cool down the heat with a refreshing tropical beverage like a sorrel drink or a homemade rum punch.

            Tanya's Top Tips

            • For this one pot meal, I usually skip a long marination time. However, the chicken can be seasoned and marinated for up to 24 hours in advance if you prefer deeper flavor. Just be sure to cover and refrigerate the chicken until you’re ready to cook.
            • Don't skip searing the chicken! This crucial step helps lock in juices and creates those delicious browned bits that flavor the entire dish.
            • If you don't have an oven-safe skillet, transfer everything to a casserole dish before baking.

            Storing and Reheating

            To store Jerk Chicken and Rice, let it cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. To reheat, you can warm the chicken and rice together in the oven by covering the dish with foil, adding a splash of water or broth to keep the rice moist, and baking at 350°F (175°C) for about 20-25 minutes, or until everything is heated through.

            I hope you enjoy this jerk chicken and rice as much as we do. If you give it a try, please leave a comment below with your results.

            jerk chicken and rice in skillet
            Print Recipe
            4.50 from 2 votes

            One-Pot Jerk Chicken and Rice

            This One-Pot Jerk Chicken and Rice is a flavor explosion your family will love! Tender chicken thighs seasoned with aromatic jerk spices cook on a bed of coconut-infused rice and beans for a complete Caribbean meal that comes together with minimal effort.
            Prep Time10 minutes
            Cook Time45 minutes
            Total Time55 minutes
            Course: entree
            Cuisine: Jamaican
            Keyword: jerk chicken rice
            Servings: 4
            Calories: 589kcal
            Author: Tanya

            Ingredients

            • 2 pounds bone-in chicken thighs
            • 2.5 tablespoons dry jerk seasoning divided
            • 1 teaspoon kosher salt divided
            • 1 teaspoon ground black pepper divided
            • 2 tablespoons canola oil or olive oil
            • ½ cup chopped yellow onions
            • 1 cup long-grain white rice rinsed
            • 1 ¾ cups chicken broth
            • 1 cup coconut milk
            • ½ teaspoon ground black pepper or to taste
            • 15.5 oz can red kidney beans rinsed and drained
            • 2 sprigs fresh thyme or 1 teaspoon dried thyme, if fresh is not available
            • 1 chopped green onion for garnish
            • 1 fresh lime for serving

            Instructions

            • Preheat the oven to 350°F (177°C).
            • Pat the chicken thighs dry, then season with 2 tablespoons jerk seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Rub the seasoning on both sides of the chicken and under the skin.
            • Heat canola oil in a large oven-safe skillet over medium-high heat. Sear the chicken, skin side down first, for 4-5 minutes per side until lightly browned. Remove and set aside.
            • In the same skillet, add the chopped onions and sauté for 2-3 minutes until softened.
            • Stir in the rinsed rice, remaining jerk seasoning, salt, and black pepper. Cook and stir for about 1 minute to lightly toast the rice.
            • Pour in the chicken broth and coconut milk and stir. Stir in the red kidney beans and add the thyme sprigs.
            • Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet tightly with aluminum foil and bake for 30-35 minutes.
            • Remove from the oven and let rest for a few minutes before fluffing the rice. Remove the thyme sprig before serving. Garnish with chopped green onions and a squeeze of lime juice right before serving. Serve and enjoy.

            Video

            Notes

            • Marinating the chicken for at least 2 hours or overnight can deepen the flavor, but it is optional if you're short on time.
            • Rinsing the rice removes excess starch, which can make the rice sticky, helping to achieve fluffier grains.

            Nutrition

            Calories: 589kcal | Carbohydrates: 40g | Protein: 29g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 990mg | Potassium: 678mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1109IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg

            The Best Rum Raisin Ice Cream Recipe (No-Churn Method)

            by 2 Comments

            My homemade rum raisin ice cream recipe has a rich flavor. It includes plump raisins soaked in rum mixed into a creamy base. This no-churn method makes it easy to make this nostalgic treat at home—you don’t need any special equipment!

            rum raisin ice cream being scooped with ice cream scoop

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I enjoy eating ice cream at home and making flavors from my childhood. Grape-nut ice cream was one we enjoyed, but my parents' all-time favorite has always been rum-raisin ice cream.

            Since I love recreating recipes at home, I figured I'd try rum raisin with my own twist. I used the no-churn ice cream method for this recipe. My mom, who loves rum-raisin ice cream, loved this recipe.

            Ingredients Needed

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Dark or golden rum (not clear rum) - I recommend Myers's Dark Rum for its authentic Jamaican flavor. I've also used spiced rum with amazing results.
            • Other ingredients: Raisins, vanilla extract, sweetened condensed milk, dark brown sugar, heavy cream (cold), ground cinnamon, ground allspice, and a pinch of salt.
            ingredients needed to make rum raisin ice cream on table

            Tools Needed

            • Small saucepan
            • Mixing bowls (2)
            • Electric mixer or hand whisk
            • Rubber spatula
            • Loaf pan or freezer-safe container
            • Plastic wrap or an airtight lid

            How to Make Rum-Raisin Ice Cream (No-Ice Cream Maker Method)

            Prep the rum-soaked raisins: Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the roughly chopped raisins and vanilla extract. Let this mixture sit for at least 30 minutes, though soaking longer will give you a much stronger flavor.

            raisins soaking in rum in saucepan

            Drain and save the rum: After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.

            sweetended condensed milk, brown sugar, and vanilla extract in bowl

            Mix the base: In a large bowl, whisk the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and the reserved ¼ cup of rum. Stir until the brown sugar fully dissolves. The dark brown sugar adds depth and a subtle molasses note.

            heavy cream whipped on beater

            Whip the cream: In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. This creates the air that makes the no-churn method work so well.

            Combine gently: Fold the whipped cream into the condensed milk mixture until it is fully combined. Be careful not to deflate the cream - this air is what gives your ice cream its smooth texture without churning.

            Add raisins: Fold in the drained rum-soaked raisins, distributing them evenly throughout the mixture.

            rum soaked raisins into light ice cream mixture

            Freeze: Pour into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours or until firm.

            ice cream base in loaf pan before freezing
            rum raisin ice cream being scooped with ice cream scoop

            Why This No-Churn Method Works

            Just like with my grape-nut ice cream recipe, this no-churn method relies on two secret weapons: sweetened condensed milk and whipped cream. The condensed milk provides sweetness and prevents the mixture from freezing into a solid block of ice, while the whipped cream adds the necessary air for a light, scoopable texture.

            The rum also helps keep the ice cream soft, as alcohol lowers the freezing point. Do not add more rum than indicated in the recipe, or your ice cream may not freeze.

            Non-Alcoholic Version of Rum Raisin Ice Cream

            I use actual rum in my rum raisin. However, to make this alcohol-free, use rum extract instead of rum. Soak the raisins in hot water with a few drops of rum extract to plump them up, then add more extract to taste in the ice cream base.

            Here's How You Should Serve This Ice Cream

            This ice cream is wonderful on its own, in a bowl. But feel free to serve it in an ice cream cone or add it to a scoop of coffee. You could also make a delicious ice cream sandwich by putting it between cookies!

            rum raisin ice cream in bowl

            How Long Will Homemade Rum Raisin Ice Cream Last?

            This makes a lot of ice cream, so you may have a bit left over. Keep it covered in your freezer for up to 2 weeks.

            I'd love to see how your rum raisin ice cream turns out! Please leave a comment below with your results.

            rum raisin ice cream being scooped with ice cream scoop
            Print Recipe
            5 from 1 vote

            No-Churn Rum Raisin Ice Cream

            My homemade rum raisin ice cream recipe has a rich flavor. It includes plump raisins soaked in rum mixed into a creamy base. This no-churn method makes it easy to make this nostalgic treat at home—you don’t need any special equipment!
            Prep Time30 minutes
            Freeze Time6 hours
            Total Time6 hours 30 minutes
            Course: Dessert
            Cuisine: Caribbean
            Keyword: rum and raisin ice cream, Rum raisin ice cream
            Servings: 6 people
            Calories: 617kcal
            Author: Tanya

            Ingredients

            For the Spiced Rum-Soaked Raisins

            • ½ cup dark or golden rum
            • 1 cup raisins
            • 1 teaspoon vanilla extract

            For the Ice Cream Base

            • 14 ounces sweetened condensed milk
            • 2 tablespoons dark brown sugar
            • ¼ teaspoon ground cinnamon
            • ⅛ teaspoon ground allspice
            • 2 cups heavy cream cold
            • Pinch of salt

            Instructions

            • Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla extract. Let the mixture sit for at least 30 minutes. After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.
            • In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is fully dissolved.
            • In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
            • Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream. Fold in the drained rum-soaked raisins to distribute them evenly.
            • Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours, or until firm.
            • Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.

            Video

            Notes

            • The rum soaked raisins can be stored for up to 2 days. The longer the raisins sit, the more intense the flavor is. 
            • This ice cream will keep well in your freezer for up to two weeks in an airtight container. The texture is best within the first week, after which it may become slightly harder but will still taste delicious.

            Nutrition

            Calories: 617kcal | Carbohydrates: 61g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 114mg | Potassium: 528mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1343IU | Vitamin C: 4mg | Calcium: 251mg | Iron: 1mg

            Crispy Oven-Baked Chicken Tenders

            by 2 Comments

            My Crispy Oven-Baked Chicken Tenders are always a hit at mealtime. Toasting the breadcrumbs before baking gives them a golden, crunchy coating, while the chicken stays juicy and tender. 

            baked chicken tenders on rack with dipping sauces on the side

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            Chicken tenders are my kid's favorite, especially when they are nice and crispy on the outside and juicy on the inside. I've shared tenders on the blog made in the air fryer, like these Nashville hot chicken tenders or my more plain yet seasoned air fryer chicken tenders. But this oven method gives results just as good.

            This recipe results in tenders that are nice and crispy on the outside while staying juicy on the inside. They're also seasoned (we don't do bland food around here) so that they can be enjoyed alone or with a dipping sauce.

            If you like chicken in the oven, you have to check out my oven-fried chicken recipe.

            Ingredients Needed

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • For the Coating: Panko breadcrumbs, Garlic powder, Paprika, Salt, Black pepper.
            • For the Chicken: Boneless, skinless chicken tenders (or chicken breasts cut into strips).
            • For the Wet Mixture: Milk or buttermilk (for extra flavor), Dijon mustard.
            • For Cooking: Cooking oil spray (or olive/vegetable oil for brushing)
            oven baked chicken tenders ingredients

            Tools Needed

            • Baking Sheet and Wire Rack
            • Foil or Parchment Paper
            • Mixing Bowls (2)
            • Whisk
            • Tongs or Fork
            • Cooking Oil Spray or Pastry Brush
            • Meat Thermometer

            How to make these Crispy Chicken Tenders

            Gather your ingredients. Preheat your oven to 350°F (175°C). Spread panko breadcrumbs on a baking sheet and toast for 4-6 minutes, stirring halfway through, until golden brown. Remove from oven and let them cool slightly before proceeding.

            Increase the oven temperature to 425°F (220°C). Line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly grease it with cooking spray.

            Mix the toasted panko breadcrumbs, garlic powder, paprika, salt, and black pepper in one bowl.

            Whisk together milk and Dijon mustard in another bowl.

            baked breadcrumbs on sheetpan
            bowl of panko breadcrumbs and seasonings

            Dip each chicken tender into the milk-mustard mixture, letting excess drip off. Press the chicken firmly into the seasoned panko mixture, making sure it's well-coated. Arrange tenders on the wire rack with space between them.

            chicken tenders in buttermilk
            chicken tenders in panko

            Lightly spray or brush the tops of the tenders with oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C).

            chicken tenders on rack before baking
            baked chicken tenders on rack

            Let the tenders rest for 2 minutes before serving. Serve with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce.

            Baked Chicken Tender Variations

            Make this recipe unique and your own by making some of these changes.

            • Extra Cheese Flavored Crunch: Add 2 tablespoons of grated Parmesan cheese to the breadcrumb mixture.
            • Gluten-Free Option: Swap regular panko for gluten-free panko or crushed cornflakes.
            • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
            chicken tenders on plate with one broken open

            Serving Suggestions

            These baked chicken tenders are perfect served with:

            • Dipping Sauces: Honey mustard, ranch, BBQ sauce, or spicy mayo.
            • Side Dishes: Fries, coleslaw, roasted veggies, or a simple green salad.
            • Sandwiches: Add them to a toasted bun with lettuce, tomato, and your favorite sauce for a crispy chicken sandwich!

            Tanya’s Top Tips

            • Use Buttermilk: It adds even more flavor and tenderness to the chicken.
            • Don’t Skip the Rack: Using a wire rack ensures the tenders cook evenly and get crispy on all sides.

            I hope you like this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

            baked chicken tenders on rack with dipping sauces on the side
            Print Recipe
            4.50 from 2 votes

            Crispy Oven-Baked Chicken Tenders Recipe

            My Crispy Oven-Baked Chicken Tenders are always a hit at mealtime. Toasting the breadcrumbs before baking gives them a golden, crunchy coating, while the chicken stays juicy and tender.
            Prep Time10 minutes
            Cook Time15 minutes
            Total Time25 minutes
            Course: entree
            Cuisine: American
            Keyword: baked chicken tenders, oven baked chicken tenders
            Servings: 4 people
            Calories: 333kcal
            Author: Tanya

            Ingredients

            • 1 cup panko breadcrumbs
            • 1 teaspoon garlic powder
            • 1 teaspoon paprika
            • 1 teaspoon salt
            • ½ teaspoon black pepper
            • 1 pound boneless skinless chicken tenderloins (or chicken breasts cut into strips)
            • ½ cup milk or buttermilk for extra flavor
            • 1 tablespoon Dijon mustard
            • Cooking oil spray or 2 tablespoons olive/vegetable oil for brushing

            Instructions

            • Preheat your oven to 350°F (175°C). Then spread panko breadcrumbs on a baking sheet and toast for 4-6 minutes, stirring halfway through, until golden brown. Remove from oven and let them cool slightly.
            • .Increase the oven temperature to 425°F (220°C). Line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly grease it with cooking spray.
            • In one bowl, mix the toasted panko breadcrumbs, garlic powder, paprika, salt, and black pepper. In another bowl, whisk together milk and Dijon mustard
            • Dip each chicken tenderloin into the wet mixture, letting excess drip off. Press the chicken firmly into the seasoned panko mixture, making sure it's well-coated. Arrange tenders on the wire rack with space between them.
            • Lightly spray or brush the tops of the tenders with oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy. Let the tenders rest for 2 minutes before serving.

            Notes

            • Ensure the internal temperature reaches 165°F (75°C).
            • Serve chicken tenders with your favorite dipping sauce.

            Nutrition

            Calories: 333kcal | Carbohydrates: 14g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 832mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 0.03mg | Calcium: 80mg | Iron: 2mg

            Ranch Water Cocktail (Refreshing Drink)

            by Leave a Comment

            This Ranch Water cocktail is the epitome of refreshment. With just tequila, lime, and sparkling water, it's perfect for cooling down on a hot day or unwinding in the evening.

            ranch water cocktails with lime on top

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            I'm a huge fan of light and refreshing cocktails, especially when soaking up the sunny weather. And let me tell you, summers in North Carolina can really turn up the heat.

            That's precisely when this Ranch Water cocktail becomes a game-changer. It's incredibly simple, with just three key ingredients: tequila, lime juice, and sparkling mineral water. For a little extra zing, add a dash of salt or Tajín on the rim.

            While this cocktail hails from West Texas, where it's a staple for beating the heat, it's quickly become my go-to drink here in my state. If you're a fan of refreshing tequila cocktails, try out my paloma recipe.

            A Quick Look at the Ingredients and Tools

            ingredients for ranch water on table
            • Tequila - you can use blanco tequila or reposado for this recipe, but I enjoy making this with blanco.
            • Fresh lime juice - I prefer to use fresh lime juice, but
            • Sparkling water - any brand works, but Topo Chico is used most often and gives the drink great fizz

            Tools Needed

            • Highball or Collins glass
            • Jigger (or measuring tool)
            • Spoon (for stirring)

            How to Make This Cocktail Recipe in 4 Easy Steps

            Chill Your Glass: Start by chilling a highball or Collins glass to keep your cocktail cool and refreshing. It'll be fine if you skip this step; it's just great for those extra hot days.

            Mix the Base: Fill the glass with ice, pour in the tequila, and add fresh lime juice.

            Top It Off: Gently top with sparkling water, ideally Topo Chico.

            tequila being poured into glass
            topo chico being poured into glass

            Garnish and Serve: Garnish with a lime wedge, stir gently, and serve immediately to capture the best flavors.

            ranch water cocktails with lime on top

            How to Batch Ranch Water for a Party

            For a party-friendly batch of Ranch Water, mix tequila and lime juice in a large pitcher and keep it chilled. Set up glasses pre-rimmed with salt or Tajín and slices of lime. When guests arrive, fill glasses with ice, pour the tequila-lime mixture over, and top with sparkling mineral water to keep it fizzy. This setup allows you to enjoy your party without constantly playing bartender, and guests can easily serve themselves.

            Tips and Variations

            • Go Spicy: Add a few slices of jalapeño to the glass before adding ice for a spicy kick.
            • Add a Fruity Twist: Muddle a few raspberries or add a splash of grapefruit juice for a sweet and tart variation.
            • Make it sweeter: I love this drink as is, but some of my friends found it too sour. Add a splash of simple syrup if you like sweeter drinks.
            • Customize Your Rim: For an extra pop of flavor, rub the rim of your glass with lime and dip it in coarse salt or Tajín before assembling your drink.
            spoon stirring drink

            Serving Suggestions

            Ranch Water is perfect as a standalone refresher or paired with light appetizers like ceviche or guacamole. It’s also the ideal companion for a backyard BBQ or a casual dinner under the stars.

            Tanya’s Top Tips

            • Use Quality Tequila: The simplicity of Ranch Water means the quality of your tequila will shine through. Opt for a high-quality blanco or reposado to really make your cocktail sing.
            • Chill Your Ingredients: Keep your tequila and Topo Chico in the fridge before making your drink to ensure it’s refreshingly cold.

            Looking for more refreshing cocktails? Try these out:

            • Classic Margarita: A perfect mix of tequila, lime, and Cointreau, famous for its tangy and salty edge. Classic Margarita Recipe
            • Bee's Knees: Combines gin with honey syrup and lemon for a sweet and citrusy drink. Bee's Knees Recipe
            • Southside: A gin-based cocktail with mint, simple syrup, and lemon, refreshing like a mojito. Southside Recipe.

            I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

            ranch water cocktails with lime on top
            Print Recipe
            No ratings yet

            Ranch Water Recipe

            A crisp, refreshing Texas-style cocktail, Ranch Water is the perfect drink for warm days. Made with just three simple ingredients—tequila, lime, and sparkling water—this light and bubbly drink is a go-to for easy sipping.
            Prep Time5 minutes
            Total Time5 minutes
            Course: Cocktails
            Cuisine: American
            Keyword: ranch water, ranch water cocktail
            Servings: 1 person
            Calories: 138kcal
            Author: Tanya

            Ingredients

            • 2 ounces tequila blanco or reposado
            • 1 ounce fresh lime juice adjust to taste
            • 4 to 6 ounces sparkling water Topo Chico preferred
            • Ice
            • Lime wedge for garnish

            Instructions

            • Fill a highball or Collins glass with ice. Pour in the tequila and fresh lime juice.
            • Top with sparkling water and gently stir to combine.
            • Garnish with a lime wedge and enjoy immediately!

            Notes

            For a party-friendly batch of Ranch Water, mix tequila and lime juice in a large pitcher and keep it chilled. Pour over ice and top with sparkling mineral water right before serving.

            Nutrition

            Calories: 138kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.02g | Polyunsaturated Fat: 0.01g | Sodium: 25mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 0.1mg

            Easy Garlic Noodles in Your Instant Pot or Pressure Cooker

            by 49 Comments

            These delicious Garlic Instant Pot Noodles are too easy to make. This tasty dump-and-go noodle recipe is a quick weeknight meal you will want to make over and over….and over again.

            garlic noodles in pot

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            Every once in a while hubby and I will go on a lunch date to one of our favorite sushi restaurants. They have an all-you-can-eat buffet that comes with some pretty cool appetizers.

            One appetizer on the list are some tasty garlic noodles.

            So before I get sushi wasted, I always load up on a ton of garlic noodles. And then the thought occurred to me, these garlic noodles would be great in my Instant Pot Pressure Cooker.

            So here you go...the most easiest and tastiest Garlic Instant Pot noodles.

            garlic noodles on plate

            Ingredients Needed

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            • Liquids: water, chicken broth, soy sauce, oyster sauce, sesame oil
            • Main Ingredients: thin spaghetti noodles, garlic, brown sugar, chili paste (Sambal Oelek)
            • Toppings: sesame seeds, green onions

            Tools Needed

            • Instant Pot (or any electric pressure cooker)
            • Measuring cups and spoons
            • Whisk Cutting board
            • Chef's knife
            • Stirring spoon or spatula

            How to make Garlic Instant Pot Noodles

            First, whisk together your sauce ingredients and then pour ingredients in the Pressure Cooker insert. 

            Then, you break your spaghetti noodles in half and lay them on the noodles in a fan. Push the noodles down, making sure they are covered with the liquid. Cover and cook on high pressure for 6 minutes. 

             When timer is up, do a quick release. Open the pot and see the magic of cooked noodles. Do a quick stir and serve. 

            pressure cooker garlic noodles in bowl

            What are the best noodles for your Instant Pot?

            I love making Instant Pot Pasta. I’ve used elbow macaroni, large shells in my white cheddar pressure cooker pasta recipe, rotini, and now thin spaghetti noodles.

            For this recipe, thin spaghetti worked great.

            For the ratio of noodles to liquid, I used 1:2 (1 part noodles, 2 parts liquid) but added a few more tablepsoons of soy sauce and oyster sauce for flavor. The noodles will still suck up the extra liquid. So that's 8 oz of pasta for about 2 cups of liquid. 

            Storing and Reheating Your Garlic Noodles for Lasting Freshness

            To keep your Garlic Instant Pot Noodles tasting as fresh as the day you made them, proper storage is key. Allow the noodles to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 to 4 days.

            When you're ready to enjoy your noodles again, reheat them gently in the microwave or on the stovetop. Add a splash of water or additional soy sauce to prevent the noodles from drying out during reheating.

            Customizing Your Garlic Noodles: Adding Chicken or Vegetables

            Chicken: For chicken, add small cubed chicken breast at the beginning with the liquids. Cook following the directions and times indicated.

            Vegetables: Toss in quick-cooking vegetables like bell peppers, snap peas, or spinach after the noodles have finished cooking. Stir them into the hot noodles right before serving. The residual heat will cook the vegetables lightly, maintaining their crunch and vibrant color.

            I hope you enjoy these Garlic Instant Pot Noodles as much as we do. 

            Looking for more Pressure Cooker Side Recipes? Try these out...

            These are also great served with these egg rolls.

            Pin Garlic Instant Pot Noodles for Later

            instant pot noodles in instant pot
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            4.80 from 20 votes

            Garlic Instant Pot Noodles

            These delicious Garlic Instant Pot Noodles are too easy to make. This tasty dump and go noodle recipe is a quick weeknight meal you will want to make over and over….and over again. 
            Prep Time15 minutes
            Cook Time6 minutes
            Total Time21 minutes
            Course: Side Dish
            Cuisine: Chinese
            Keyword: garlic instant pot noodles
            Servings: 4 people
            Calories: 261kcal
            Author: Tanya

            Ingredients

            Instructions

            • Combine water, chicken broth, garlic, soy sauce, brown sugar, oyster sauce, sesame oil, and chili paste in the Instant Pot. Whisk to fully incorporate. 
            • Place broken spaghetti noodles on top, making sure they are spread out in the pot and covered by the liquid.
            • Cover the Instant Pot and cook on High pressure for 6 minutes. Once timer goes off, do a quick release. 
            • Once all pressure is released, open the pot and stir the pasta noodles, allowing the noodles to separate and the sauce to thicken.
            • Serve and top with sesame seeds and green onions if desired. Enjoy 🙂

            Notes

            Notes on Garlic Instant Pot Noodles

            • When laying the spaghetti noodles in the pot, try to lay them in a fan motion, so they are somewhat separated.
            • Once you open the pot after cooking, the noodles will look stuck together and there will be liquid. A quick stir will separate the noodles and suck up the sauce. These noodles are great for meal prep.
            • This recipe was made in a 6Qt sized Instant Pot.  I've also made it in my Our Place Dream Cooker. This recipe works great in both devices. 
             

            Nutrition

            Calories: 261kcal | Carbohydrates: 51g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 853mg | Potassium: 189mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

            Step by Step Photos of Garlic Instant Pot Noodles

            crushed garlic
            Prepare your ingredients. I like to use a garlic press to mince my fresh garlic. 
            instant pot garlic noodles sauce
            Whisk your water, chicken broth, garlic, soy sauce, brown sugar, oyster sauce, sesame oil, and chili paste. Add to your IP. 
            instant pot noodles in the instant pot
            Add your thin spaghetti noodles to the pot, pushing fown to ensure they are covered with liquid. 
            finished instant pot noodles
            Pressure cook on high pressure for 6 minutes and then quick release. Enjoy 🙂

            This recipe was first published on October 2, 2018. It has since been updated with additional helpful information.

            Homemade Ham Glaze Recipe (Sweet & Tangy)

            by Leave a Comment

            A perfectly glazed ham is the highlight of any holiday table. This homemade ham glaze recipe makes sure your ham has a tasty coating. Made with pineapple juice, brown sugar, honey, and warm spices, it makes every bite of your ham mouthwatering.

            pastry brush in ham glaze

            The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

            There’s nothing quite like the smell of a ham baking in the oven, filling the kitchen with warm, festive aromas. Growing up, my family always had a glazed ham at Easter, Thanksgiving, and Christmas. It was the dish we looked forward to most, and the secret was always in the glaze.

            Most hams come with premade packets, but I find that those can sometimes be overwhelmingly sweet. I like to add a little pazazz to my glaze, like mustard and spices, making it a unique yet delicious glaze for ham.

            If you need a ham recipe, try my baked ham or my air fryer Holiday ham.

            Ingredients You’ll Need

            Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

            This easy ham glaze requires just a few pantry staples:

            • Sweet and Tangy Base: Pineapple juice, brown sugar, and honey
            • Flavor Boosters: Yellow mustard, apple cider vinegar, Worcestershire sauce
            • Seasonings: Black pepper, onion powder, ground cloves

            Tools Needed

            • Medium saucepan
            • Whisk
            • Measuring cups and spoons
            • Pastry brush (or spoon)
            • Stovetop
            • Airtight container

            How to Make This Ham Glaze Recipe

            Making your own homemade ham glaze couldn’t be easier! Follow these simple steps:

            In a medium saucepan over medium-high heat, whisk together pineapple juice, brown sugar, honey, mustard, apple cider vinegar, Worcestershire sauce, black pepper, onion powder, and ground cloves.

            Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes, stirring occasionally, until it thickens slightly.

            spoon picking up ham glaze

            Remove from heat and let the glaze cool for a few minutes. Brush or spoon it over a fully cooked ham prior to baking the ham covered in the oven.

            ham glaze being poured on ham prior to baking

            You'll also want to brush the glaze on the ham during the last 10-20 minutes of baking (uncovered) for the perfect caramelized finish.

            ham glaze dripping on ham from pastry brush

            This glaze is enough to cover a whole 10 pound ham.

            Other Delicious Ways to Use This Ham Glaze

            This glaze isn’t just for ham! Try it on these delicious alternatives:

            • Roasted Vegetables – Toss carrots, Brussels sprouts, or sweet potatoes with a drizzle of the glaze before roasting.
            • Grilled Chicken or Pork – Brush it over chicken thighs or pork chops while grilling for a flavorful coating.
            • Salmon Glaze – This glaze works beautifully on baked salmon for a sweet and tangy seafood dish.
            pastry brush in halm glaze in bowl

            How to Store Leftover Ham Glaze

            If you have extra glaze, here’s how to store it:

            • Refrigerate – Store leftover glaze in an airtight container in the fridge for up to 1 week.
            • Freeze – The glaze can be frozen for up to 2 months. Pour it into a freezer-safe container, leaving space for expansion.
            • Reheat – Warm on the stove over low heat, adding a splash of water or juice to loosen it if needed.

            You can always make this glaze ahead of time to free up some prep on your big day. Just store it in the fridge or freezer beforehand.

            Tanya’s Top Tip

            Apply the glaze prior to baking and throughout the last 10-20 minutes of baking for the best flavor.

            I’d love to hear how this ham glaze recipe turns out for you! Leave a comment below and let me know how you like it.

            pastry brush in ham glaze
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            Homemade Ham Glaze Recipe

            A perfectly glazed ham is the highlight of any holiday table. This homemade ham glaze recipe makes sure your ham has a tasty, sticky, caramelized coating. Made with pineapple juice, brown sugar, honey, and warm spices, it makes every bite of your ham mouthwatering.
            Prep Time5 minutes
            Cook Time10 minutes
            Total Time15 minutes
            Course: Sauce
            Cuisine: American
            Keyword: ham glaze recipe
            Servings: 20 people
            Calories: 55kcal
            Author: Tanya

            Ingredients

            • ½ cup pineapple juice
            • ¾ cup light brown sugar packed
            • ⅓ cup honey
            • ¼ cup yellow mustard
            • 2 tablespoons apple cider vinegar
            • 1 teaspoon Worcestershire sauce
            • 1 teaspoon black pepper
            • 1 teaspoon onion powder
            • ⅛ teaspoon ground cloves

            Instructions

            • In a medium saucepan over medium-high heat, whisk together all ingredients.
            • Bring to a boil, then reduce heat and simmer for 8-10 minutes until slightly thickened.
            • Remove from heat and let cool slightly before brushing over the ham.

            Notes

            • Use on ham prior to baking, covered, as well as during fully cooked ham during the last 10-20 minutes of baking, uncovered.
            • This glaze is enough to cover a whole 10-pound ham. The glaze yields 1 ½ cups. 

            Nutrition

            Calories: 55kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 41mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.2mg

            Homemade Seasoned Salt Recipe

            by Leave a Comment

            This homemade seasoned salt as your kitchen's secret weapon. It features the perfect mix of seasonings that complements the salt well. You'll want to use it all the time.

            seasoned salt in a bowl

            I've always been a huge fan of grab-and-use seasonings that make cooking simpler and more flavorful. Years ago, I checked the ingredients on my Lawry's seasoning salt bottle. This inspired me to create my own seasoning salt for my recipes.

            It has become a staple in our home. We sprinkle it on everything from french fries to pan-seared chicken breasts and pork chops.

            The best part of making your own is that you control what goes in. There are no preservatives or anti-caking agents. Plus, you likely have all the ingredients at home already.

            If you like making your own homemade seasoning recipes, then you will love this all-purpose seasoning.

            Ingredients Needed

            • Salt Base: Fine salt, celery salt
            • Aromatics: Onion powder, garlic powder
            • Flavor Enhancers: Paprika, turmeric
            • Sweetener: Granulated sugar
            ingredients for seasoned salt in a bowl with labels

            How to Make This Recipe

            Measure all ingredients accurately using measuring spoons.

            Add all ingredients to a small mixing bowl. Whisk the mixture thoroughly until the color is uniform and all ingredients are fully incorporated.

            Transfer your homemade seasoned salt to an airtight spice jar or container for storage. Store in a cool, dry place away from direct sunlight to maintain freshness and flavor potency.

            seasoned salt in white container

            The whole process takes just 5 minutes, and you'll have a homemade seasoning blend that rivals any store-bought option!

            What Makes Homemade Seasoned Salt Better?

            Making your own seasoned salt gives you complete control over the flavor profile. Many commercial blends contain additives like tricalcium phosphate and anti-caking agents that you can avoid when making it yourself. Plus, the vibrant color from the paprika and turmeric makes dishes look as good as they taste!

            Variations

            Make this recipe suite your taste by adding some of these tweaks.

            • Spicy Blend: Add ¼ teaspoon of cayenne pepper for a kick of heat.
            • Herb-Enhanced: Mix in ½ teaspoon of dried thyme or oregano for an herbal note.
            • Low-Sodium Version: Reduce the salt by half and increase other spices slightly to maintain flavor balance.
            • Smoky Variation: Substitute regular paprika with smoked paprika for a deeper, smokier profile.

            Serving Suggestions

            • Proteins: Season chicken, pork chops, steaks, or fish before cooking for enhanced flavor.
            • Vegetables: Sprinkle on roasted potatoes, Brussels sprouts, cauliflower, or broccoli before roasting.
            • Snacks: Elevate popcorn, french fries, or homemade potato chips with a light dusting.
            • Eggs: Add to scrambled eggs or omelets for a flavor boost.
            • Dips: Mix into sour cream or Greek yogurt for a quick and tasty dip.

            How to Store Your Seasoned Salt

            Store your homemade seasoning salt in an airtight container in a cool, dry place away from direct sunlight and heat sources. When properly stored, this seasoned salt blend will maintain its flavor potency for up to 6 months, though the vibrant color may fade slightly over time.

            spoon picking up seasoned salt

            How much Seasoned Salt should I use?

            Use homemade seasoned salt as you would regular salt. Since the base is still salt, adjust to your taste! Start with ½ to 1 teaspoon per pound of meat or ¼ teaspoon per serving for vegetables, fries, or sauces. Adjust based on your preference!

            Tanya's Top Tips

            • Use fine salt rather than coarse salt for better blending and more even distribution of flavors.
            • Mix in a small batch first to test the flavor profile, then adjust to your preference before making a larger amount.
            • Label your container with the date made to keep track of freshness.

            I hope you love this homemade seasoned salt blend. If you're looking for more homemade spice blends, try these out:

            seasoned salt in a bowl
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            Homemade Seasoned Salt

            This homemade seasoned salt as your kitchen's secret weapon. It features the perfect mix of seasonings that complements the salt well. You'll want to use it all the time.
            Prep Time5 minutes
            Cook Time0 minutes
            Total Time5 minutes
            Course: Seasoning
            Cuisine: American
            Keyword: seasoned salt
            Servings: 0.5 cup
            Calories: 0.5kcal
            Author: Tanya

            Ingredients

            Instructions

            • In a small bowl, whisk together all ingredients until fully combined.
            • Transfer the mixture to an airtight spice jar or container.
            • Store in a cool, dry place and use as needed to season meats, vegetables, and more.

            Nutrition

            Calories: 0.5kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.003g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 151mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 0.2mg | Iron: 0.01mg