Blog - My Forking Life

Air Fried Spatchcock Chicken

May 1, 2025 by Tanya 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

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

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.

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.

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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

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: air fried spatchcock chicken, how to air fry spatchcock chicken

Servings: servings

Calories: 590kcal

Author: Tanya

Equipment

Ingredients

4 lb whole chicken giblets removed
3- Tablespoon of oil
3-4 Tablespoon of chicken seasoning or another seasoning of your choice.

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

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

Country Style Ribs Recipe (Tender with BBQ Sauce)

April 29, 2025 by Tanya Leave a Comment

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

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

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.

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 less sugar, 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 an easier 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:

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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

Cook Time2 30

Total Time2 45

Course: entree

Cuisine: American

Keyword: country style pork ribs, country style ribs

Servings:

Calories: 345kcal

Author: Tanya

Ingredients

3 lbs country-style pork ribs
2 tablespoons yellow mustard
2 tablespoons light brown sugar
2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
½ cup BBQ sauce

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

Easy Crab Fried Rice Recipe

April 25, 2025 by Tanya 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

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

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.

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.

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.

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.

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.

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.

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5 from 2 votes

Crab Fried Rice Recipe

Prep Time15

Cook Time10

Total Time25

Course: entree

Cuisine: Thai

Keyword: crab fried rice

Servings:

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

General Tso's Shrimp Recipe (Crispy and Saucy)

April 23, 2025 by Tanya Leave a Comment

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.

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

Tools Needed

Large mixing bowl
Large skillet or wok
Measuring cups and spoons
Whisk or fork for slurry
Tongs or spatula
Paper towels for draining

How to Make This Recipe

Step 1: In a bowl, combine cornstarch, egg, and salt. Mix into a batter and coat the shrimp evenly.

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.

Step 3: 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.

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 swamped 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.

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 crazy 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.

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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

Cook Time15

Total Time25

Course: entree

Cuisine: Chinese

Keyword: general tso shrimp, general tso's shrimp

Servings: people

Calories: 631kcal

Author: Tanya

Ingredients

For the Shrimp

½ cup cornstarch
1 large egg
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
Pinch of salt

Instructions

In a large bowl, combine cornstarch, salt, 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

Crab Cake Sandwich

April 21, 2025 by Tanya 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.

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

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.

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.

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.

Shrimp Po' Boy (Air Fryer Method)
Salmon Patties

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Crab Cake Sandwich Recipe

Prep Time15

Cook Time8

Chill Time30

Total Time53

Course: entree

Cuisine: American

Keyword: crab cake sandwich, crab cake sandwich recipes

Servings: 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

Maryland Crab Cakes Recipe (with Lump Crab and Minimal Filler)

April 18, 2025 by Tanya 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.

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

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.

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.

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.

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

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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

Cook Time8

Chilling Time30

Total Time48

Course: Appetizer

Cuisine: American

Keyword: crab cakes recipe, Maryland crab cakes

Servings: 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

Creamy Shrimp Bisque Recipe

April 16, 2025 by Tanya Leave a Comment

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

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

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.

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.

Step 5: Remove bay leaves. Blend soup until smooth.

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.

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.

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.

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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

Cook Time35

Total Time50

Course: Appetizer

Cuisine: American

Keyword: shrimp bisque recipe

Servings: 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

Raspberry Vinaigrette Recipe (Vibrant & Tasty Dressing)

April 14, 2025 by Tanya 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

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

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.

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:

Bacon Vinaigrette - Smoky, savory dressing with crispy bacon bits that elevates any salad.
Honey Chipotle Vinaigrette - Sweet and spicy with a perfect kick of smoky heat.
Sweet Onion Salad Dressing - Creamy, aromatic dressing with a delicate onion flavor.

If you make this raspberry vinaigrette recipe, please leave a comment below. Your feedback is appreciated!

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Raspberry Vinaigrette Recipe

This vibrant and tangy dressing pairs perfectly with salads featuring greens, fruits, nuts, and cheese.

Prep Time5

Cook Time0

Total Time5

Course: Sauce

Cuisine: American

Keyword: raspberry vinaigrette

Servings: 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

The Perfect Limeade Recipe (Using the Lime Syrup Method)

April 1, 2025 by Tanya 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.

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

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.

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.

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:

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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

Resting Time3

Total Time3 10

Course: Drinks

Cuisine: American

Keyword: limeade recipe

Servings: 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

One-Pot Jerk Chicken and Rice

March 28, 2025 by Tanya 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.

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

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.

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4.50 from 2 votes

One-Pot Jerk Chicken and Rice

Prep Time10

Cook Time45

Total Time55

Course: entree

Cuisine: Jamaican

Keyword: jerk chicken rice

Servings:

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

The Best Rum Raisin Ice Cream Recipe (No-Churn Method)

March 26, 2025 by Tanya 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

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks 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 introduced me to 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) - Myers's Dark Rum is my recommendation for authentic Jamaican flavor. I've also used spiced rum with amazing results.
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 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 for up to 2 days will give you a much stronger flavor.

Drain and save the rum: After soaking, drain the extra rum. Keep ¼ cup of the liquid to add to 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.

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

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!

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.

Print Recipe

5 from 1 vote

No-Churn Rum Raisin Ice Cream

Prep Time30

Freeze Time6

Total Time6 30

Course: Dessert

Cuisine: Caribbean

Keyword: rum and raisin ice cream, Rum raisin ice cream

Servings: 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. Drain any excess rum and reserve ¼ cup of the liquid to add to the 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.

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

Crispy Oven-Baked Chicken Tenders

March 24, 2025 by Tanya 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

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

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.

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.

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).

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!

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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

Cook Time15

Total Time25

Course: entree

Cuisine: American

Keyword: baked chicken tenders, oven baked chicken tenders

Servings: 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

Ranch Water Cocktail (Refreshing Drink)

March 21, 2025 by Tanya 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.

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

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.

Garnish and Serve: Garnish with a lime wedge, stir gently, and serve immediately to capture the best flavors.

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.

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!

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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

Total Time5

Course: Cocktails

Cuisine: American

Keyword: ranch water, ranch water cocktail

Servings: 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

Easy Garlic Noodles in Your Instant Pot or Pressure Cooker

March 20, 2025 by Tanya 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.

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

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.

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

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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

Cook Time6

Total Time21

Course: Side Dish

Cuisine: Chinese

Keyword: garlic instant pot noodles

Servings: people

Calories: 261kcal

Author: Tanya

Ingredients

1 cup water
1 cup chicken broth
6 cloves garlic minced
2 Tablespoon soy sauce
2 Tablespoon brown sugar
1 Tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon chili paste (Sambal Oelek}
8 oz thin spaghetti noodles broken in half
Sesame seeds topping
Green onion topping

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

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)

March 19, 2025 by Tanya 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.

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

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.

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.

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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

Cook Time10

Total Time15

Course: Sauce

Cuisine: American

Keyword: ham glaze recipe

Servings: 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

Homemade Seasoned Salt Recipe

March 17, 2025 by Tanya 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.

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.

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.

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:

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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

Cook Time0

Total Time5

Course: Seasoning

Cuisine: American

Keyword: seasoned salt

Servings: cup

Calories: 0.5kcal

Author: Tanya

Ingredients

2 Tablespoons fine salt
2 teaspoons granulated sugar
¾ teaspoon onion powder
½ teaspoon paprika
½ teaspoon turmeric
¼ teaspoon garlic powder
¼ teaspoon celery salt

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

Moist Carrot Cake Recipe with Cream Cheese Frosting

March 13, 2025 by Tanya 4 Comments

My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.

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

I love a good classic carrot cake, and this one is hands down my favorite. I got the recipe from Mrs. Miller, the mother of one of my husband's closest friends, and let’s just say—it’s incredible.

My husband had bragged about this cake long before I ever tried it. Once I finally got a slice, I understood the hype.

I mostly followed the original recipe. However, I added a twist to the frosting. I used a bit of maple syrup for extra flavor.

I love finding small ways to elevate a recipe, and this was the perfect addition. Every time I make this cake for family and friends, they can’t stop talking about it either.

If you like cake recipes, you should try this Carrot Cake Cheesecake recipe.

A Quick Look at the Ingredients

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

Dry Ingredients

All-purpose flour (or cake flour for a lighter crumb)
Baking soda and baking powder
Salt
Ground cinnamon, nutmeg, and optional cloves
Granulated sugar and brown sugar

Wet Ingredients

Eggs
Vegetable oil (or canola oil)
Vanilla extract
Freshly grated carrots (never pre-shredded!)
Crushed pineapple

Add-ins

pecans or walnuts

For the Frosting

Cream cheese
Butter
Powdered sugar
Maple syrup
Vanilla extract

Tools You’ll Need for This Recipe

Mixing Bowls
Whisk
Hand Mixer or Stand Mixer
Box Grater or Food Processor
Spatula
Cake Pans (Two 9-inch or Three 8-inch Round Pans, or a 9x13-inch pan)
Parchment Paper
Cooling Rack
Offset Spatula
Serrated Knife (Optional)

How to Make This Easy Carrot Cake Recipe

Prepare your pans and preheat your oven. Start by preheating your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

Mix your dry ingredients. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.

Blend the wet ingredients. In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined.

Add the star ingredients. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed throughout the batter.

Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which could make your cake dense.

Finish the batter. Stir in the chopped pecans until evenly distributed.

carrot cake batter in bwl with nuts on top

Bake the cake. Divide the batter evenly between your prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool properly. Let the cakes cool in the pans for at least 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the maple cream cheese frosting. Beat the cream cheese and butter together until smooth and fluffy.

Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.

Assemble your masterpiece. Place one cake layer on a serving plate, spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish.

Chill before serving. Refrigerate the cake for at least 30 minutes before slicing for cleaner cuts.

slice of carrot cake with fork breaking it apart

What Makes Carrot Cake So Moist?

It's the vegetable oil. I used to cringe when I thought about adding a whole cup of vegetable oil to a cake, but trust me, it keeps the cake moist and delicious. The carrots and pineapple add additional moisture as well.

How to Store this Carrot Cake

Counter storage: Unfrosted carrot cake can be kept at room temperature, well-wrapped, for 1-2 days.
Refrigerator: Once frosted with cream cheese frosting, the cake must be refrigerated. It will keep beautifully for up to 4 days in an airtight container.
Freezer friendly: Both frosted and unfrosted carrot cake freeze exceptionally well. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

Serving Suggestions

Serve slightly chilled for the perfect texture contrast between cake and frosting.
Pair with a strong cup of coffee or chai tea to complement the spices.
Garnish with additional toasted pecans for extra crunch and visual appeal.

Tanya's Top Tips

Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
Double the frosting if you like a carrot cake with a lot of frosting.

FAQs

Can I make carrot cake ahead of time?

Yes! Carrot cake actually tastes even better the next day as the flavors have time to develop. You can bake the cake layers in advance and store them wrapped at room temperature for a day or in the fridge for up to three days. The frosted cake can also be refrigerated for up to five days—just let it come to room temperature before serving.

Do I have to use nuts in carrot cake?

No, nuts are completely optional! While toasted pecans or walnuts add a nice crunch and depth of flavor, you can leave them out if you prefer a smoother texture. If you want a bit of texture without nuts, consider adding shredded coconut or raisins.

I hope you love this Classic Carrot Cake Recipe as much as we do. Looking for more cake recipes? Try these out.

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5 from 1 vote

Carrot Cake Recipe

Prep Time30

Cook Time25

Cooling Time1

Total Time1 55

Course: Dessert

Cuisine: American

Keyword: carrot cake, carrot cake recipe

Servings: people

Calories: 536kcal

Author: Tanya

Ingredients

For the Cake

2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
2 cups granulated white sugar
4 large eggs room temperature
1 ½ cups vegetable oil
2 cups finely grated carrots
8 ounces crushed pineapple drained
1 teaspoon vanilla extract
⅓ cup chopped pecans toasted

For the Cream Cheese Frosting

8 ounces cream cheese softened
½ cup unsalted butter softened
1 ½ cups powdered sugar sifted
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
A pinch of salt

Instructions

For the Cake

Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chopped pecans.
Divide the batter evenly between the three prepared cake pans and smooth out the tops of the batter in the pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting

To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.
To assemble the cake, place one cake layer on a serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish. Chill the cake for at least 30 minutes before slicing for cleaner cuts.

Notes

- Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.

- Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
- Storage: Store leftovers in the refrigerator for up to 4 days. I like to slice it up and wrap pieces individually.

Nutrition

Jamaican Pepper Shrimp Recipe

March 8, 2025 by Tanya Leave a Comment

Jamaican pepper shrimp is a vibrant, spicy seafood dish packed with bold Caribbean flavors. These head-on shrimp simmer in a fragrant Scotch Bonnet pepper sauce, coming together in just one pan. It’s a quick and flavorful snack with the perfect kick of heat!

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

Shrimp is a protein I could enjoy every week. This spicy Jamaican pepper shrimp is a favorite in my recipe collection. Though it is usually a street food snack in Jamaica, I have found it makes a great main dish with some sides. The bright color and intense flavor profile make this dish a showstopper at any meal.

This recipe calls for a few unique ingredients, like annatto powder and head-on shrimp, but feel free to substitute these with what you have available. Use Sazon seasoning instead of annatto powder for a similar color and flavor, and if you prefer, swap head-on shrimp for peeled shrimp.

Ingredients Needed

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

Shrimp: head-on, deveined (not peeled) shrimp, or peel-and-eat shrimp
Peppers: Scotch Bonnet chili peppers, stemmed and minced (wear gloves). Scotch bonnets are hard to find, so feel free to sub with habanero peppers or jalapeño peppers.
Seasonings: annatto (achiote) powder, all-purpose seasoning, ground allspice, and salt.
Aromatics: garlic (minced), diced yellow onion, fresh thyme.
Liquids: shrimp stock, white vinegar

Ingredients for recipe on table with labels

Tools Needed

Medium mixing bowl
Dutch oven or large pan with lid
Measuring spoons and cups
Cutting board and knife
Wooden spoon or spatula
Slotted spoon
Kitchen gloves (for handling hot peppers)

How to Make This Recipe

Step 1: In a medium bowl, combine the shrimp with the minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and ground allspice.

Toss well to coat the shrimp evenly and let them marinate for 10 minutes.

Raw shrimp in bowl covered with seasoning

Step 2: Heat a Dutch oven or large pan over medium heat. Add the shrimp stock and bring it to a gentle simmer.

Stir in the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.

Step 3: Add the seasoned shrimp and thyme sprigs to the pan. The shrimp won't be submerged in the liquid but spread them out in the pan as much as possible.

Cover and cook for 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are fully cooked.

Step 4: Stir in the white vinegar and let it cook for another minute. Taste and add salt as needed. Using a slotted spoon, transfer the shrimp to a serving plate. Drizzle some of the cooking liquid over the top and serve hot.

Spice Adjustments for Pepper Shrimp

Milder Version: Use only one pepper or swap it with a milder chili like a Fresno or serrano pepper.
Extra Heat: Add a dash of cayenne pepper or a spoonful of Scotch Bonnet pepper sauce for even more spice.

Storage Information

Store leftover pepper shrimp in an airtight container in the refrigerator for 3-4 days. For best results, reheat gently on the stovetop over medium-low heat until just warmed through. I don't recommend freezing this dish as the texture of the shrimp changes.

Serving Suggestions

This peppered shrimp pairs wonderfully with traditional Jamaican sides like:

Festival (sweet fried dumplings)
Fried plantains
Fresh slices of hard dough bread to soak up the spicy sauce

jamaican pepper shrimp close up in skillet

Tanya's Top Tips

Always wear gloves when working with Scotch Bonnet peppers! These are extremely hot and can cause serious irritation if they come in contact with your skin or eyes.
Habanero peppers make a good substitute for Scotch Bonnet peppers, though they have a slightly different heat profile.
If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.

FAQs

Where can I find annotto powder?

You can find this powder at International Grocery stores or online.

What gives Jamaican pepper shrimp that bright red color?

The color of pepper shrimp comes from Scotch bonnet peppers, paprika, and annatto, and the cooking process that enhances the vibrant red hue.

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Jamaican Pepper Shrimp

Prep Time10

Cook Time10

Total Time25

Course: Appetizer

Cuisine: Jamaican

Keyword: jamaican pepper shrimp

Servings:

Calories: 127kcal

Author: Tanya

Ingredients

1 pound shrimp head-on, deveined (not peeled), or peel and eat shrimp
2 Scotch Bonnet chili peppers stemmed and minced (wear gloves), or habanero peppers
1 tablespoon all-purpose seasoning
2 teaspoons ground annatto
2 teaspoons ground allspice
¾ cup shrimp stock plus more as needed
¼ cup finely diced yellow onion
2 cloves garlic minced
2 tablespoons white vinegar
3 sprigs fresh thyme
Salt to taste

Instructions

In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.
Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
Add the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.

Notes

If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.

Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.

Nutrition

Crispy Oven-Baked Fries (Homemade)

March 5, 2025 by Tanya 2 Comments

These golden oven-baked fries have a crispy outside and a soft, fluffy inside. They will satisfy your french fry cravings. Seasoned to perfection and baked until golden brown, these homemade fries are the perfect side dish for almost any meal!

oven baked fries in plate with kecthup on side with red towel on side

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

I have a ton of comfort foods, and French fries are one of them. Whether deep-fried or air-fried, I like them all.

I’m excited about these oven baked fries because they get so crispy with that perfect golden crust on the outside while staying soft and fluffy inside. The cornstarch slurry trick allows the fries to get super crispy in the oven without the powdery flavor.

If you're like me and love a good dip for your fries, you’ll want to check out my spicy mayonnaise!

What Makes These Oven Fries So Crispy?

The secret to crispy oven fries is all about a few techniques:

Soaking the potatoes in hot water releases excess starch which helps them crisp up better. You could also soak them in cold water for 1 hour if you prefer that method.
Drying the potatoes thoroughly after soaking prevents them from steaming in the oven.
The cornstarch slurry creates a thin coating that becomes crispy when baked.
Proper spacing on the baking sheet allows for air to circulate around each fry.
Flipping halfway ensures they brown evenly on both sides.

Ingredients

Russet potatoes - Their high starch content makes them perfect for crispy fries
Cornstarch - The secret to a crispy exterior without deep frying
Cold water - For the cornstarch slurry
Vegetable oil - For that golden exterior
Salt - Enhances all the flavors. You could also use my favorite french fry seasoning.

Tools

Sharp knife or french fry cutter
Large bowl
Small bowl for slurry
Baking sheet
Parchment paper
Clean kitchen towels or paper towels
Spatula for flipping

How to Make Oven Baked Fries

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it. Wash and peel the potatoes if desired, then cut them into ¼-inch thick sticks.

Place the potato sticks in a large bowl and cover them completely with hot tap water. Let them soak for 10 minutes, then drain and pat them completely dry with a clean towel.

TIP: Cutting your fries to an even thickness ensures they’ll cook at the same rate. Aim for ¼-inch thickness for the perfect balance of crispy outside and fluffy inside.

Step 2: Whisk together the cornstarch and water in a separate bowl to make a slurry. Add the dried potato sticks to a large bowl and toss with cornstarch slurry to coat evenly. Drizzle vegetable oil over the coated potatoes and mix well to distribute evenly.

potatoes in bowl with tongs on side after being tossed in slurry

Step 3: Spread the fries in a single layer on the prepared baking sheet, making sure they don’t touch. Bake for 20 minutes, then remove from the oven and flip each fry. Bake for another 15-20 minutes or until golden and crispy.

TIP: Don’t overcrowd the baking sheet! If necessary, use two baking sheets to ensure the fries crisp up rather than steam.

Step 4: Immediately after removing from the oven, sprinkle with salt or your favorite seasoning. Serve hot with your favorite dipping sauce.

Customize to Your Taste

Garlic Parmesan Fries: Toss with minced garlic and grated Parmesan cheese during the last five minutes of baking.
Spicy Fries: Add cayenne pepper or chili powder to your seasoning mix.
Herb Fries: Sprinkle with fresh rosemary, thyme, or dill after baking.
Loaded Fries: Top with cheese during the last 5 minutes of baking, add bacon bits and green onions after baking.

What to Serve with Oven Baked Fries

These crispy oven baked fries go well with:

Juicy homemade burgers
Grilled chicken sandwiches
Crispy chicken tenders
Your favorite dipping sauces (ketchup, aioli, or spicy mayo)

How to Store Leftover Fries

Allow the fries to cool completely, and then store any leftover homemade fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 400°F oven for about 5-10 minutes until heated through and crispy again. Don’t use the microwave as it will make them soft.

Make-Ahead Tip: You can prep these fries up to 8 hours ahead! Cut the potatoes, soak them in cold water, and refrigerate them until ready to bake. Just make sure to dry them thoroughly before continuing with the recipe. Perfect for when you're entertaining!

oven baked fries in plate with kecthup on side

Can You Freeze Oven Baked Fries?

You can freeze these fries before or after baking:

Before baking: Complete steps through the cornstarch slurry coating, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding about 5-10 minutes to the cooking time.
After baking: Let them cool completely, then freeze in a single layer. Reheat from frozen in a 425°F oven until crispy again, about 10-15 minutes.

Tanya’s Top Tips

Choose the right potato: Russet potatoes work best because of their high starch content and low moisture
Cut evenly: Try to make all your fries the same size for even cooking
Season while hot: Salt and seasonings stick better to hot fries right out of the oven
Serve immediately: These fries are at their best when freshly made

I hope you love these fries as much as we do. Looking for more fry recipes? Try these out:

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!

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5 from 1 vote

Oven Baked Fries

These golden oven-baked fries have a crispy outside and a soft, fluffy inside. They will satisfy your french fry cravings.

Prep Time20

Cook Time35

Total Time55

Course: Side Dish

Cuisine: American

Keyword: baked fries, oven baked french fries

Servings:

Calories: 159kcal

Author: Tanya

Ingredients

2 large russet potatoes cut into ¼-inch sticks
Hot tap water enough to fully cover potatoes for soaking
2 tablespoons cornstarch
2 tablespoons cold water for the slurry
2 tablespoons vegetable oil
Salt to taste

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
Place the cut potato sticks in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain and dry them thoroughly with a clean towel.
In a separate bowl, whisk together the cornstarch and water to make a slurry. Add the dried potato sticks to a large bowl and toss with cornstarch slurry to coat evenly.
Drizzle the vegetable oil over the potatoes and mix well.
Spread the fries in a single layer on the prepared baking sheet, not overlapping. Bake for 20 minutes, then remove and flip each fry.
Return to the oven and bake for an additional 15-20 minutes or until golden.
Sprinkle with salt or your favorite seasonings immediately after removing from the oven. Serve hot with your favorite dipping sauce.

Notes

Add your salt and seasonings immediately after removing the fries from the oven while they are still hot. This helps the seasonings stick better and distribute more evenly than if you wait until they've cooled.

Nutrition

Homemade Ginger Dressing Recipe (Hibachi Style)

March 3, 2025 by Tanya Leave a Comment

This Homemade Ginger Salad Dressing has a fresh flavor with just the right balance of sweet, savory, and tangy. It takes only minutes to make in a food processor or blender and is the perfect Asian-inspired dressing for your salads.

I’m obsessed with Japanese hibachi restaurants—seriously, they’re such a vibe! But what do I always look forward to the most? That insanely good ginger dressing.

Sure, you can grab a bottle at the store, but once I started making it at home, there was no going back. It’s super easy to whip up with just a few ingredients, and the flavor? Unreal.

This recipe features fresh onion and ginger, with soy sauce, tomato paste, sugar, black pepper, hot sauce, and rice vinegar adding bold, well-rounded flavor. All you need is a food processor or blender to bring it all together.

If you love homemade dressings, be sure to try my sweet onion dressing recipe too!

Ingredients Needed

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

Fresh Ginger – Choose firm, smooth ginger root. Avoid wrinkled or moldy pieces; the fresher the ginger, the better the dressing.
Yellow Onion – Adds natural sweetness and depth. Look for a medium-sized, firm, and heavy onion.
Base Ingredients – Avocado oil (or vegetable oil), soy sauce, rice vinegar, and water for the perfect consistency.
Flavor Enhancers – Tomato paste, granulated sugar, black pepper, and optional hot sauce for a bit of heat.

ingredients for ginger dressing on table

Tools Needed

Food processor or blender
Cutting board
Knife
Measuring cups & spoons
Airtight container

How to Make Ginger Salad Dressing

Prep the ingredients – Peel and roughly chop the ginger and onion. The pieces don’t need to be too small since they’ll be blended.

Set up your food processor or blender – Add all ingredients to the bowl or pitcher.

processed ingredients for the ginger dressing in the food processor bowl

Blend to your desired texture – If you prefer a chunkier dressing like I do, pulse the mixture in short bursts. For a smoother consistency, blend continuously.

spoon holding up ginger dressing to show texture

Adjust the thickness – If the dressing is too thick, add water one tablespoon at a time and pulse until pourable but not runny.

Taste and tweak – Adjust seasoning as needed. More hot sauce for spice, extra soy sauce for saltiness, or a touch more sugar for balance.

Tips and Variations

For a smoother dressing, blend continuously instead of pulsing.
Swap sugar for honey for a more natural sweetener.
Make it creamy by adding 1 tablespoon of tahini or mayo.
Use low-sodium soy sauce if you’re watching your salt intake.
The dressing will separate in the fridge. Simply shake it up to combine it again.

Storage and Shelf Life

Store leftover dressing in an airtight container in the refrigerator for up to a week.
Freeze in ice cube trays or an airtight container for 4-6 weeks.

Serving Suggestions

This dressing is incredibly versatile! Try it in marinades, over roasted vegetables, or as a dip.

FAQs

What’s the difference between ginger dressing and ginger sauce?

Ginger dressing is a thinner condiment made with ginger, soy sauce, rice vinegar, and sesame oil. Ginger sauce is usually a thicker paste with ginger, garlic, and sometimes soy sauce.

Can I make ginger dressing without a food processor?

Yes! You can grate the ginger and onion and mix everything by hand in a bowl. It takes more effort but it still tastes amazing.

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Homemade Ginger Dressing

Prep Time10

Total Time10

Course: Sauce

Cuisine: American, Japanese

Keyword: ginger dressing

Servings:

Calories: 137kcal

Author: Tanya

Ingredients

½ cup yellow onion cut into large chunks
⅓ cup fresh ginger peeled and cut into large chunks
½ cup avocado oil or vegetable, canola oil, or grapeseed oil
¼ cup soy sauce or coconut aminos for a gluten-free option
¼ cup rice vinegar
1 tablespoon tomato paste
1 tablespoon granulated white sugar
1 teaspoon hot sauce optional, adjust to taste
½ teaspoon ground black pepper
2 tablespoons water

Instructions

Add all ingredients to a blender or food processor. Pulse in short bursts until finely chopped but still slightly chunky. For a smoother texture, blend continuously.
Serve immediately or store in an airtight container in the refrigerator for up to one week.

Notes

If the dressing is too thick, add water one tablespoon at a time, pulsing until the desired consistency is reached.

Nutrition

Whiskey Sour Recipe: A Classic Cocktail

March 1, 2025 by Tanya Leave a Comment

The whiskey sour cocktail is a perfect balance of sweet, sour, and warmth from the bourbon, creating one of the most satisfying cocktails. It's a simple drink that anyone can master, but the right technique makes all the difference.

whiskey sour in glass with cherry on top

I've always been drawn to whiskey drinks – something about that rich amber liquid just speaks to me. After years of trying different bourbon recipes, I still love the whiskey sour.

It is my favorite drink when I want something refreshing. It also has enough flavor to remind me that I'm drinking whiskey. It's the perfect introduction for friends who claim they "don't like whiskey" and a reliable standby for those of us who appreciate a well-crafted bourbon cocktail.

If you like whiskey cocktails, be sure to try my bourbon martini.

A Quick Look at The Ingredients

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

bourbon or rye whiskey (I use Woodford Reserve (bourbon) or Uncle Nearest (Tennessee whiskey), but any bourbon you prefer will work.)
fresh lemon juice
simple syrup
egg white (optional, but recommended). Using egg whites technically makes this drink a Boston sour.
Lemon twist or cherry for garnish
Dash of Angostura bitters (optional)

How to Make a Whiskey Sour Cocktail

Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.

Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."

whiskey sour ingredients in cocktail shaker

Strain the mixture into a clean glass, discarding the ice.

Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture.

Strain into a rocks glass over fresh ice.

Garnish with a lemon twist or cherry.

whiskey sours in glass with cherry on top

How to Get the Best Foam

The secret to a beautiful, silky foam on your whiskey sour cocktail comes from the egg white, but it also depends on the shaking technique. I use both the wet shake and dry shake techniques.

Start with a wet shake—shaking your ingredients with ice first. This helps emulsify the egg whites while also beginning to chill the drink.

Then, strain the liquid, remove the ice, and put the liquid back into the shaker. Shake again without ice—the dry shake—to fully aerate the egg whites and create that luxurious, velvety foam. Don’t rush either step; shake vigorously for about 15 seconds.

No Egg? No Problem

The classic whiskey sour doesn't contain egg white, but no egg white means no pretty foam on top. If you prefer to skip the egg white (or have concerns about consuming raw eggs), you have options:

Use aquafaba (the liquid from a can of chickpeas) as a vegan alternative—about 1 tablespoon works well. I'll be honest: We felt that the aquafaba made the drink smell a little beany. However, it worked and created foam.
Try Fee Foam Cocktail Foamer for an egg-free alternative.
Simply make the cocktail without foam and serve it on the rocks – it'll still be delicious, just with a different texture.
Use pasteurized egg whites if raw eggs are your only concern

A Brief History

The Whiskey Sour has been around for over a century, though its origins go back even further. While Jerry Thomas’ The Bartender’s Guide (1862) included various sour cocktails, the first documented mention of the Whiskey Sour appeared in an 1870 Wisconsin newspaper, the Waukesha Plain Dealer.

Before it became a classic cocktail, sailors were already mixing whiskey with citrus juice to help prevent scurvy during long voyages. What started as a practical way to stay healthy eventually evolved into a balanced, refreshing drink that’s stood the test of time.

Delicious Variations

Once you've mastered the classic, try these tasty variations:

New York Sour: Float ½ oz of red wine on top for a beautiful layered effect
Maple Sour: Substitute maple syrup for simple syrup
Ginger Sour: Add a splash of ginger liqueur or use ginger syrup
Smoked Sour: Use a smoky whiskey like a peated Scotch for a completely different profile
Berry Sour: Muddle fresh berries in the bottom of your shaker before adding other ingredients

Looking for more whiskey cocktails? Try these out:

I hope you enjoy this classic cocktail as much as I 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!

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Whiskey Sour

Prep Time5

Total Time5

Course: Cocktails

Cuisine: American

Keyword: Whiskey Sour

Servings: person

Calories: 191kcal

Author: Tanya

Ingredients

2 ounces bourbon whiskey
¾ ounce fresh lemon juice
½ ounce simple syrup adjust to taste
1 egg white optional
Ice optional

Instructions

Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.
Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."
Strain the mixture into a clean glass, discarding the ice.
Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture. Strain into a rocks glass over fresh ice. Garnish with a lemon twist or cherry.

Notes

The method of using the wet shake and then a dry shake is to help get the beautiful foam on top of the glass if using egg whites.
If you prefer to avoid the egg white but still want the foam, fee foam
is a good alternative.

Nutrition

The Creamiest Vodka Sauce Recipe

February 26, 2025 by Tanya Leave a Comment

This homemade vodka sauce perfectly balances rich creaminess and bright tomato flavor. This sauce perfectly balances rich creaminess and bright tomato flavor. Its smooth texture and hint of vodka make any pasta taste like a restaurant meal in just 20 minutes.

Look, I’m all about those easy weeknight dinners that still feel special. Pasta with a tasty vodka sauce is my favorite when I want comfort food. Hello, penne alla vodka! It’s quick, easy, and perfect for when I want comfort food without spending hours in the kitchen.

My spicy vodka rigatoni has always been a favorite—both for me and my spice-loving friends!

However, I understand that not everyone wants their taste buds challenged with every bite. That’s why this classic, non-spicy vodka sauce had to make it onto the blog. Trust me - it’s just as good without the heat, and might just become your new pasta night obsession.

What Makes This Vodka Pasta Sauce So Special?

If you’ve never made vodka sauce, you’re in for a treat! The vodka enhances the tomatoes, adding a little tang and richness without any boozy taste. Don’t worry—the alcohol cooks off, leaving behind nothing but flavor.

We’ve tested this recipe to perfection, and our technique ensures it turns out just right every time. Plus, it comes together in no time!

A Quick Look at the Ingredients

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

The Base: unsalted butter, tomato paste (This gets caramelized in butter, which deepens the flavor and reduces the acidity)
Aromatics & Seasonings: onion powder, garlic powder, salt
The Stars of the Show: vodka (Don’t worry, the alcohol cooks off, leaving just a wonderful depth of flavor), heavy cream, parmesan cheese, water.

How to Make This Creamy Vodka Pasta Sauce

Step 1: Melt the butter in a skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly. Add onion powder, garlic powder and salt. Stir to combine and cook for about 2 minutes until fragrant.

tomato paste and seasonings and butter in skillet

Step 2: Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.

Step 3: Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, occasionally whisking until the sauce thickens.

Remove from heat and stir in the parmesan cheese until melted and smooth.

Serve over your favorite pasta, topped with additional parmesan cheese.

vodka sauce covering noodles with basil leaf on top

Tanya’s Top Tips

Don’t skip cooking the tomato paste in butter! This crucial step caramelizes it, deepens the flavor, enhances natural sweetness, and cuts acidity.
Make sure your heavy cream is at room temperature. This helps prevent separation in the sauce.
Use freshly grated parmesan cheese rather than pre-shredded for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
Try adding a sprinkle of chopped fresh parsley just before serving for a bright pop of color and flavor.

Perfect Pairings for Vodka Sauce

This sauce works beautifully with several pasta shapes, but these are my top recommendations:

Rigatoni: My personal favorite! The ridges and larger tubes capture pockets of the creamy sauce in the most satisfying way.
Penne: The classic choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
Any ridged pasta: Generally, pasta shapes with ridges or tubes are perfect for holding and distributing creamy sauces like this one.

Make It Your Own

Add protein: Grilled chicken, shrimp, or Italian sausage make this a heartier meal.
Veggie boost: Sautéed mushrooms, peas, or spinach fold in beautifully.
Heat option: If you’re like me and sometimes crave a kick, add ¼-1/2 teaspoon of red pepper flakes when you add the other spices.
A splash of extra cream or a dollop of mascarpone cheese stirred in at the end takes this sauce to the next level.
Vodka Substitute: If you want to skip the vodka, use the same amount of chicken broth or water. Add a squeeze of lemon juice for flavor. It won’t have the exact same, but it will still be rich, creamy, and delicious!

Storage Tips

This sauce will keep in the refrigerator for up to 4 days in an airtight container. It will thicken when chilled, so when reheating, add a splash of water or cream and warm gently over low heat, stirring frequently.

This vodka sauce freezes beautifully. Just let it cool, store it in an airtight container, then thaw and reheat gently to prevent separation.

For best results, reheat over low heat on the stove or in short bursts in the microwave, stirring frequently to maintain its creamy texture.

FAQs

Is there actual alcohol in vodka sauce?

Yes, but don’t worry—the alcohol mostly cooks off as the sauce simmers, leaving behind only its subtle depth of flavor. If you’re concerned, you can let it simmer a little longer to reduce the alcohol even more.

What do you make with vodka sauce?

Vodka sauce is perfect with pasta (hello, penne alla vodka!), but it’s also great as a dip for bread, spooned over grilled chicken, or even drizzled on a homemade pizza for a creamy tomato twist.

Looking for more easy weeknight pasta sauce recipes? Try my vegetarian spaghetti sauce.

Let me know in the comments if you try this creamy vodka pasta sauce! Leave a comment below to show me how it turned out.

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Vodka Sauce Recipe

Prep Time8

Cook Time12

Total Time20

Course: Sauce

Cuisine: Italia-American, Italian

Keyword: Vodka Sauce

Servings: people

Calories: 400kcal

Author: Tanya

Ingredients

4 tablespoons unsalted butter or salted,
6 ounces tomato paste
½ teaspoon Onion powder
¼ teaspoon Garlic powder
¼ cup vodka
1 cup heavy cream room temperature
¼ cup loosely packed grated parmesan cheese plus more for serving
½ cup water
Salt to taste

Instructions

Melt the butter in a medium skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly.
Add onion powder and garlic powder. Stir to combine and cook for about 2 minutes until fragrant.
Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.
Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened.
Remove from heat and stir in the parmesan cheese until melted and smooth. Add salt to taste.
Serve over your favorite pasta, topped with additional parmesan cheese.

Notes

Pasta Shapes that work well with Vodka Sauce:

Penne: This is the most traditional choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
Rigatoni: Some restaurants serve vodka sauce with rigatoni. Like penne, rigatoni's ridges and tube-like shape are well-suited for holding creamy sauces.
Pasta shapes with ridges or tubes: Generally, pasta shapes with ridges or tubes are effective at holding and distributing creamy sauces like vodka sauce.

Nutrition

Fall-Off-The-Bone Braised Beef Shanks

February 24, 2025 by Tanya 4 Comments

These tender braised beef shanks simmer in a rich, savory sauce with red wine, onions, garlic, and warm spices. The meat becomes so tender it falls off the bone, and the sauce has so much depth of flavor you’ll be asking for seconds.

braised beef shanks in pot with spoon picking up beef shank

I have always obsessed over fall-apart, melt-in-your-mouth beef dishes. My Jamaican oxtail stew has been my favorite comfort food for years. The rich flavor and soft texture are simply amazing.

So it was just natural that I share this braised beef shank recipe. For this slow-braised beef recipe, I use the traditional way of cooking beef shanks. This method involves slow cooking in a tasty sauce made of tomatoes, onions, garlic, and red wine. I've tweaked the seasoning to add a little Caribbean flair by adding allspice and ground ginger.

Recipe Quick Facts

Beef shanks deliver rich, restaurant-quality flavor at roughly half the price of more premium cuts like short ribs or oxtail.
This dish improves with time, making it perfect for meal prep or entertaining—prepare it up to 4 days in advance and simply reheat it when needed.
Freezer-Friendly: Completely cooled braised beef shanks can be frozen in their sauce for up to 3 months without losing quality. To reheat, thaw overnight in the fridge and warm in a covered pot over low heat.

beef shank on plate woth polenta on side

Quick Look at the Ingredients

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

Beef Shanks – With their impressive center bone for deep flavor
For the Spice Rub: Light brown sugar, kosher salt, allspice, ground ginger, black pepper
The Base: Onion, carrots, celery (the classic mirepoix trio), fresh garlic cloves, olive oil for searing
The Braising Liquid: Crushed tomatoes, beef broth, dry red wine (optional, but highly recommended), bay leaf
For Finishing: Salt and freshly ground black pepper, and fresh parsley

ingredients for braised beef shanks on table

Essential Tools You’ll Need

A large Dutch oven or heavy-bottomed, oven-safe pot with a lid
Sharp knife
Wooden spoon or spatula
Paper towels
Kitchen tongs

How to Make Fall-Off-The-Bone Tender Beef Shanks

Preheat your oven to 325°F (163°C) and position the oven rack in the middle. In a small bowl, combine the brown sugar, kosher salt, allspice, ground ginger, and black pepper to make your spice rub.

Pat the beef shanks dry with paper towels. Generously coat each shank with the spice mixture, making sure they’re well covered on all sides.

Heat the olive oil in a large oven-safe Dutch oven over medium heat until shimmering. Place the shanks in the hot oil and sear for about 3-4 minutes per side until they develop a deep, caramelized brown crust.

Remove the shanks to a plate and set them aside. In the same pot, add the chopped yellow onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally and scraping up the browned bits from the bottom.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

If using red wine, pour it in and stir, and let it simmer for about 2 minutes, allowing the alcohol to cook off while deglazing the pot.

Add the crushed tomatoes, beef broth, and bay leaf, stirring to combine all the ingredients. Return the seared beef shanks to the pot and arrange them so they’re mostly submerged in the liquid.

beef shanks in pot covered with braising liquid

Cover the pot with a tight-fitting lid and place it in the preheated oven (middle rack). Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone. Remove from the oven.

Remove the bay leaf and season with additional salt and black pepper to taste.

Garnish with chopped fresh parsley before serving.

Other Cooking Methods

If you don't have the time to braise these in the oven, try these shortcuts:

Pressure Cooker: 45 minutes at high pressure with natural release.

Slow Cooker: Sear shanks first, then 7-8 hours on low or 4-5 hours on high.

braised beef shanks in pot with spoon lifting a beef shank

Serving Suggestions

This braised beef shank recipe is best served with:

🥔 Creamy mashed potatoes

🍚 Steamed white rice or buttery polenta

🥖 Crusty bread – Perfect for soaking up the rich sauce!

Tanya’s Top Tips

Choose beef shanks with a lot of meat around the bone and visible marbling for the best flavor and texture.
Sear your beef shanks in batches rather than crowding the pot. If you're short on time, at least sear half the shanks properly. The seared ones will contribute enough flavor to carry the dish.

I hope you love this braised beef shanks 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!

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Braised Beef Shanks

These tender braised beef shanks simmer in a rich, savory sauce with red wine, onions, garlic, and warm spices.

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main Course

Cuisine: Caribbean

Keyword: Braised Beef Shanks

Servings: people

Calories: 291kcal

Author: Tanya

Ingredients

3 Tablespoons light brown sugar
1 Tablespoon kosher salt
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground black pepper
3 beef shanks about 1-1.5 lbs each
2 Tablespoons olive oil
1 large yellow onion chopped
2 medium carrots chopped
2 medium celery stalks chopped
4 cloves garlic minced
½ cup dry red wine optional
28 ounce can crushed tomatoes
2 cups beef broth
1 bay leaf
1 Tablespoon fresh parsley chopped (for garnish)

Instructions

Preheat the oven to 325°F (163°C).
In a small bowl, mix the brown sugar, kosher salt, allspice, ground ginger, and black pepper. Pat the beef shanks dry and rub the spice mixture all over them, ensuring they are well coated.
Heat the olive oil in a large oven-safe Dutch oven over medium heat. Sear the beef shanks for about 3–4 minutes per side until they develop a deep brown crust. Once browned, remove them from the pot and set them aside on a plate.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, and scrape up any browned bits from the bottom. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the dry red wine (if using), stir, and let it simmer for about 2 minutes, allowing the alcohol to cook off. Add the crushed tomatoes, beef broth, and bay leaf, stirring to combine. Return the seared beef shanks to the pot, ensuring they are mostly submerged in the braising liquid.
Cover the pot with a lid and transfer it to the preheated oven. Let the beef shanks braise for about 2.5 to 3 hours, or until they are fork-tender and easily pull apart. Once done, remove the bay leaf and adjust the seasoning with salt and black pepper to taste.
Garnish with freshly chopped parsley. Serve and enjoy.

Notes

- Choose beef shanks with a lot of meat around the bone and visible marbling for the best flavor and texture.

- Sear your beef shanks in batches rather than crowding the pot. If you're short on time, at least sear half the shanks properly. The seared ones will contribute enough flavor to carry the dish.

Nutrition

Jerk Salmon (Easy and Flavorful)

February 21, 2025 by Tanya 2 Comments

This Jerk Salmon recipe is perfectly seasoned with a jerk spice marinade and topped with a honey and lime juice glaze. It's ready in about 15 minutes and perfect for days you want an easy, flavorful entrée.

Jerk flavors have always been a staple in my life, and combining them with salmon is a match made in heaven. I still love that bold, smoky spice with just the right amount of heat—it always hits the spot. What's even better is how quick and easy this dish is to prepare.

Instead of grilling or pan-frying, I use the broiler because it's easy and the salmon cooks quickly while staying juicy and tender inside. It's my favorite method when I want to enjoy big flavors without spending too much time in the kitchen.

And the best part? The honey and lime juice glaze adds just the right amount of sweetness to balance the spice perfectly.

If you like this Jamaican Jerk Salmon recipe, then you'll love this Teriyaki salmon.

A Quick Look at The Ingredients

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

Salmon Fillets -I usually buy a large fillet and slice it into four equal pieces.
Jerk Marinade - a wet marinade works best. You can use homemade or storebought.
Honey and Lime Juice - These ingredients make the glaze that pairs well with the jerk seasoning and salmon.
Green onion - used as a garnish but also really makes this salmon taste amazing.

Essential Tools Needed

Baking sheet
Aluminum foil or parchment paper
Small bowl for mixing marinade and brush

How to make Jamaican Jerk Salmon

Step 1: Prepare the Baking Sheet: Line a baking sheet with aluminum foil and lightly grease it to prevent sticking. Place the filets skin down on the baking sheet.

Step 2: Marinate the Salmon: Pat the salmon dry with a paper towel. Evenly coat the salmon filets with the wet jerk marinade. Let the salmon marinate for at least 10 minutes.

uncooked salmon filets covered in jerk seasoning

Step 3: Preheat the Broiler: Set your oven to broil on high. Position the oven rack about 6 inches from the heating element.

Step 4: Broil the Salmon: Place the baking sheet under the preheated broiler. Broil the salmon for approximately 4-8 minutes, depending on the thickness of the fillets, until the salmon is almost cooked through and has a nice color on top.

Step 5: Prepare the Citrus Glaze: While the salmon is broiling, in a small bowl, whisk together the lime juice and honey until well combined. Remove the salmon from the oven. Brush the lime-honey glaze generously over the top of each fillet.

Step 6: Caramelize the Glaze: Return the glazed salmon to the broiler for an additional 1–2 minutes, keeping a close eye to prevent burning, until the glaze is bubbly and slightly caramelized. Remove from the oven.

Step 7: Garnish and serve: Top the salmon with sliced green onion. Serve and enjoy.

finished Jamaican jerk salmon on baking sheet

Tips for Perfectly Cooked Salmon

Check the salmon every minute after the first three minutes of broiling. Remember, the amount of time the salmon needs to cook depends on its thickness.
You can tell the salmon is cooked when it flakes apart easily and appears opaque in the thickest part.
You can remove the skin by running a metal spatula between the skin and flesh.

Tanya's Tips for the Best Jerk Salmon

Use fresh lime juice for the best flavor—bottled juice won’t have the same zing.
Adjust the heat level by using less jerk seasoning or omitting the Scotch bonnet pepper.

Make Ahead and Storage Instructions

Make Ahead:

You can season the salmon up to 24 hours in advance and store it in the fridge.
The honey-lime glaze can also be made ahead and reheated before serving.

Storage:

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.

Reheating Tips:

Oven: Reheat at 350°F for 5-7 minutes.
Air Fryer: Heat at 350°F for 3-4 minutes.
Microwave: Use short 20-second bursts to avoid overcooking.

Serving Suggestions

If you’re looking for more jerk recipes, check out my jerk chicken or jerk fish recipes.

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!

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5 from 1 vote

Jerk Salmon Recipe

This Jerk Salmon recipe is perfectly seasoned with a jerk spice marinade and topped with a honey and lime juice glaze. It's ready in less than 15 minutes and perfect for days you want an easy, flavorful entrée.

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Caribbean

Keyword: Jerk Salmon

Servings: people

Calories: 206kcal

Author: Tanya

Ingredients

1 lb salmon filets patted dry
2 Tablespoons wet jerk marinade
2 Tablespoons honey
1 Tablespoon fresh lime juice
1 green onion sliced

Instructions

Coat the salmon filets evenly with the wet jerk marinade. Let them marinate for at least 10 minutes to allow the flavors to infuse.
Position the oven rack about six inches from the heating element and set your oven to broil. Line a baking sheet with aluminum foil and lightly grease it to prevent sticking. Place the marinated salmon fillets on the prepared baking sheet, skin-side down if applicable.
Place the baking sheet under the preheated broiler and cook for about 4–8 minutes, depending on the thickness of the fillets, until the salmon is almost cooked through and has a nice color on top.
While the salmon is broiling, whisk together the honey and lime juice in a small bowl until well combined. Remove the salmon from the oven and brush the glaze generously over each fillet. Return the salmon to the broiler for another 1–2 minutes, watching closely to prevent burning, until the glaze is bubbly and slightly caramelized.
Once done, remove the salmon from the oven and top with sliced green onion. Serve and enjoy.

Video

Notes

Wet jerk marinade works best for this recipe. Feel free to use homemade or store-bought ones.
The amount of time needed to broil the salmon depends on its thickness. Start checking around the 3-minute mark.

Nutrition

French 75 Cocktail: The Elegant Champagne Sipper

February 19, 2025 by Tanya Leave a Comment

A classic French 75 combines gin, lemon juice, simple syrup, and champagne for a strong and refreshing cocktail. It's perfect for celebrations or fancy brunches. This post is intended for an audience aged 21 and over.

champagne glasses fill with french 75 cocktails

I love classic cocktails, and the French 75 is certainly one of them. First developed in the 1920s, this drink quickly became a staple in bars for its elegance and strength. Today, it remains a beloved cocktail that strikes the perfect balance between strength and refinement.

I enjoy serving it at weekend brunch whenever I have guests in town. If you love champagne-based cocktails, be sure to try my watermelon mimosa as well!

A Quick Look at the Ingredients

Gin –quality London-style gin, I usually use Bombay.
Champagne – dry sparkling wine (Champagne, Prosecco, or any brut sparkling wine)
Fresh lemon juice – I strongly suggest fresh lemon juice if you have it, but bottled lemon juice will work in a pinch.
Simple syrup – equal parts sugar and water, dissolved
Ice – for shaking
Lemon twist – for garnish

Ingredients for a French 75 on the table.

Bar Tools You’ll Need

Cocktail shaker
Strainer
Champagne flute or coupe glass
Jigger or measuring tool
Peeler (for lemon twist)

How to Make a French 75

Step 1: Chill your glass. Place a champagne flute in the freezer for a few minutes or fill it with ice water (then discard the water before serving).

Step 2: Mix the base ingredients. Combine gin, fresh lemon juice, and simple syrup in a cocktail shaker.

Step 3: Shake well and pour. Add ice and shake vigorously for about 10 seconds until well-chilled. Then, pour the mixture into your chilled flute.

hands shaking cocktail shaker with ingredients in it

gin, sugar syrup, and lemon juice being poured into chilled champagne flute

Step 4: Add the bubbles. Top with sparkling wine.

Step 5: Garnish and serve. Garnish with a lemon twist. Serve and enjoy.

french 75 cocktail in glass with lemon garnish and champagne bottle in back

Tanya's Top Tips

These tips will help you craft a truly spectacular French 75:

Quality Matters: Use fresh-squeezed lemon juice and high-quality gin. Since this cocktail has only a few ingredients, each one plays a crucial role.
Temperature Control: Chill both your glass and champagne. A room-temperature French 75 loses its magic quickly.
Batch-Friendly: Serving a crowd? Pre-mix the gin, lemon juice, and simple syrup ahead of time. When ready to serve, pour the mixture into glasses and top each with champagne.
Perfect Garnish: To create a flawless lemon twist, use a vegetable peeler or channel knife to remove a thin strip of lemon peel, avoiding the bitter white pith.

Flavor Variations

The classic recipe is perfection, but here are a few fun variations to try:

Cognac Twist – Swap gin for cognac for a richer, more traditional version (some argue this was the original recipe).
Berry Bliss – Add a splash of raspberry or blackberry liqueur for a fruity variation.
Herbal Notes – Infuse your simple syrup with thyme or rosemary for an aromatic twist.
Bourbon Twist - Make a Bourbon French 75 by swapping gin for bourbon.

I hope you love this classic French 75 as much as I do! It’s one of those timeless cocktails that manages to be both refreshing and complex, perfect for sipping slowly and savoring each bubbly moment.

If you are looking for more gin cocktail recipes, try these out:

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!

champagne glass fill with french 75 cocktails

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French 75

Prep Time5

Cook Time0

Total Time5

Course: Cocktails, Drinks

Cuisine: American

Keyword: French 75 cocktail

Servings: person

Calories: 215kcal

Author: Tanya

Ingredients

2 ounces dry gin
½ ounce fresh lemon juice
½ ounce simple syrup equal parts sugar and water, dissolved
3 ounces Champagne or any sparkling wine
Ice for the cocktail shaker
Lemon twist for garnish

Instructions

Chill a champagne flute by placing it in the freezer for a few minutes or filling it with ice water (then discard the water before serving).
In a cocktail shaker, combine the gin, lemon juice, and simple syrup. Add ice and shake well until chilled (about 10 seconds).
Strain the mixture into the chilled champagne flute. Top with the Champagne or sparkling wine.
Garnish with a lemon twist. Serve and enjoy.

Notes

If you don't have a cocktail shaker, you can use a jar with a tight-fitting lid. Just be sure to shake it vigorously to combine the ingredients well.
If you don't have a champagne flute, you can also serve this classic cocktail in a coupe.

Nutrition

Homemade Spicy Vodka Rigatoni Recipe

February 18, 2025 by Tanya 4 Comments

This Spicy Vodka Rigatoni is a creamy, flavorful pasta dish with a touch of heat. Rigatoni is tossed in a smooth tomato cream sauce with vodka and spicy Italian sausage for extra flavor.

I've always been a pasta lover, and there's something about vodka sauce that feels extra special on pasta noodles. My husband and I had a delicious spicy rigatoni vodka at a local Italian restaurant. We couldn't stop talking about it on the way home. So, we had to make it.

This recipe came out so good; it’s been a part of our rotation, and I had to post it. If you enjoy this spicy pasta, you should also try my Creamy Jerk Pasta recipe.

A Quick Look at the Ingredients

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

Base Ingredients: Rigatoni pasta, tomato paste, heavy cream, vodka (or vegetable broth), sweet onion
Proteins & Add-ins: Spicy Italian sausage, parmesan cheese
Seasonings & Flavor Enhancers: Calabrian chili peppers, unsalted butter, fresh basil, salt

ingredients about spicy vodka rigatoni on table

How to Make Spicy Rigatoni Vodka Pasta

I always recommend prepping all your ingredients ahead of time to make cooking smoother and more enjoyable.

Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until just before al dente. Reserve some pasta water, then drain the pasta.

drained pasta with reserved pasta noodles

Step 2: In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.

Step 3: Melt the butter in the same skillet. Add the sweet onion and sauté for about 5 minutes until soft.

Step 4: Stir in the Calabrian chili peppers and cook for a minute. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring frequently.

Step 5: Pour in the vodka and let it simmer for 2-3 minutes until most of the liquid evaporates and the alcohol smell dissipates.

tomato paste, peppers, and reduced vodka

Step 6: Stir in the heavy cream and reserved pasta water, then remove the pan from the heat. Stir in the grated Parmesan cheese until combined. Add the browned sausage and cooked pasta, tossing until evenly coated.

noodles and cooked Italian sausage on top of vodka sauce

Step 7: Divide among serving bowls and top with fresh basil and extra grated cheese. Serve and enjoy!

Tanya’s Tips

Cook the Tomato Paste Properly – Let it darken to brick-red and stick to the pan a bit. This caramelization develops deep, rich flavor that makes all the difference.
Adjust the Heat Level – 1½ teaspoons of Calabrian chili peppers gives moderate heat. Add more for extra spice or less if you prefer a milder sauce.
The Pasta Water Secret – Don't forget to reserve some pasta water! That starchy liquid is key for creating a silky, cohesive sauce that clings to every bite.
If you prefer not to use vodka, you can substitute vegetable broth. Remember that the flavor won’t develop the same way. Vodka helps balance the acidity of the tomatoes and makes the sauce richer.

Make Ahead and Storage Instructions

Make Ahead – The sauce can be made up to 2 days ahead and stored in the refrigerator. Cook fresh pasta when ready to serve.
Storage – Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream to revive the sauce.

Recipes to Serve with Spicy Rigatoni Vodka Pasta

This rich pasta pairs perfectly with these sides to balance your meal:

A simple green salad with lemon vinaigrette
Asparagus
Roasted Broccoli
Crusty Italian bread to soak up extra sauce

I hope you love this spicy rigatoni vodka pasta 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!

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4.50 from 2 votes

Spicy Vodka Rigatoni

This Spicy Vodka Rigatoni is a creamy, flavorful pasta dish with a touch of heat. Rigatoni is tossed in a smooth tomato cream sauce with vodka and spicy Italian sausage for extra flavor.

Prep Time5

Cook Time20

Total Time25

Course: entree

Cuisine: Italian

Keyword: spicy vodka rigatoni

Servings: servings

Calories: 769kcal

Author: Tanya

Ingredients

8 oz rigatoni noodles
½ lb spicy Italian sausage
2 tablespoons unsalted butter
½ medium sweet onion very finely diced
1 tablespoon Calabrian chopped chili peppers
6 ounces tomato paste
¼ cup vodka
1 cup heavy cream room temperature
¼ cup reserved pasta water set aside after cooking the pasta
¼ cup loosely packed grated parmesan cheese plus more for serving
Salt to taste
Fresh basil leaves for garnish

Instructions

Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until just before al dente. Reserve ¼ cup pasta water, then drain the pasta.
In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
Melt the butter in the same skillet. Add the sweet onion and sauté for about 5 minutes until soft.
Stir in the Calabrian chili peppers and cook for a minute. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring frequently.
Stir in the vodka and let it simmer for 2-3 minutes until most of the liquid evaporates and the alcohol smell dissipates. Stir in the heavy cream and reserved pasta water, then remove the pan from the heat.
Stir in the grated Parmesan cheese until combined. Add the browned sausage and cooked pasta, tossing until evenly coated.
Divide among serving bowls and top with fresh basil and extra grated cheese.

Nutrition

Big Mac Sauce (Homemade & Easy)

February 13, 2025 by Tanya Leave a Comment

Bring the classic McDonald's Big Mac Sauce flavor to your kitchen with this easy homemade sauce! This secret sauce is creamy, tangy, and packed with just the right balance of sweetness and spice—perfect for burgers, fries, and even sandwiches.

I’m a fan of burgers, but my favorite has always been the classic McDonald's Big Mac. I learned how to make the sauce in elementary school, and though I'm not sure why it was part of the curriculum, I forgot that recipe over the years. Now, since I love food and creating recipes, I had to find the recipe for that classic sauce I craved.

This sauce requires a few ingredients, and you likely have everything in your kitchen already. It’s great when served on burgers, with fries, or even salad bowls.

If you like this classic burger sauce, you should check out my spicy mayonnaise recipe.

A Quick Look at the Ingredients

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

Base Ingredients:

Mayonnaise, sweet pickle relish, yellow mustard

Seasonings & Flavor Enhancers:

Paprika, garlic powder, onion powder, white vinegar

Tools Needed

A small bowl and a whisk or fork

How to Make This Homemade Big Mac Sauce

In a small bowl, mix the mayonnaise, sweet relish, mustard, paprika, garlic powder, and onion powder, and white vinegar until smooth and well combined.

Taste and adjust seasonings as desired—add more vinegar for tang or relish for sweetness.

Serve and enjoy. You can also cover and refrigerate for at least 30 minutes to let the flavors develop.

big mac sauce in bowl with spoon picking up

What is Big Mac Sauce?

Big Mac Sauce is the creamy, tangy, and slightly sweet spread that makes the Big Mac so iconic. It’s a blend of mayo, pickle relish, mustard, and spices, though McDonald’s keeps the exact recipe under wraps. I researched and tested various recipes on the net to develop this close replica.

Tanya’s Top Tips

Make It Sweeter or Tangier – Adjust the amount of sweet pickle relish or white vinegar to suit your taste. More relish adds sweetness, while extra vinegar enhances the tangy kick.
Swap the Mayo – Try using Greek yogurt or light mayonnaise for a lighter version. It won’t be exactly the same, but it still makes a delicious, creamy sauce.
Add a Little Heat – If you like a bit of spice, stir in a pinch of cayenne pepper or a few dashes of hot sauce.
Use It on More Than Burgers – Drizzle it over fries, spread it on sandwiches, or even use it as a dip for chicken tenders and veggetables.

Make Ahead and Storage Instructions

Make Ahead – This sauce can be made in advance and stored in the fridge in an airtight container to enhance the flavors.
Storage – Store leftover sauce in an airtight container in the refrigerator for up to a week.

What the test kitchen says about this Copycat Sauce

I made this sauce extensively, and the feedback from my family and friends is that it tastes just like McDonald's Big Mac sauce, making it perfect for homemade Big Macs.

Recipes to Serve with Big Mac Sauce

This Big Mac sauce is great on top of hamburgers, but it can be used for so much more . Here are a few recipes it goes well with.

Air Fryer Frozen Burgers (these are the burgers shown in the photos of this post)
Ground turkey burgers
Air Fryer French Fries
Chicken Bites or Chicken Tenders
Big Mac Salad Bowls
Fresh Cut Vegetables

This copycat Big Mac sauce is easy to prepare and tastes just like the original.I hope you love it 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!

big mac sauce in bowl with spoon sticking out

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No ratings yet

Big Mac Sauce Recipe

Bring the classic Big Mac flavor to your own kitchen with this easy homemade sauce! This homemade sauce is creamy, tangy, and packed with just the right balance of sweetness and spice—perfect for burgers, fries, and even sandwiches.

Prep Time2

Cook Time0

Total Time2

Course: Condiment

Cuisine: American

Keyword: Big Mac Sauce

Servings:

Calories: 203kcal

Author: Tanya

Ingredients

½ cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon white vinegar

Instructions

In a small bowl, mix the mayonnaise, sweet relish, mustard, paprika, garlic powder, onion powder, and white vinegar together until smooth and well combined.
Taste and adjust seasonings as desired—add more vinegar for tang or relish for sweetness.
Serve as a dipping sauce or as a condiment to your burgers.

Notes

This Big Mac sauce will last in your fridge for about a week.
If you prefer, cover and refrigerate for at least 30 minutes to let the flavors develop even more.

Nutrition

Air Fryer Meatloaf (Juicy and Tasty)

February 8, 2025 by Tanya 60 Comments

Make the juiciest, most delicious meatloaf in your air fryer. This recipe has been a game-changer for us for fast, delicious meatloaf.

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

We are still on the Air Fryer bandwagon in our home, and it won’t stop anytime soon. It has made our lives so much easier to get dinner on the table quickly. We've made this meatloaf recipe for years, and it has always come in clutch for weekends or even busy weeknights.

I first published this recipe in August 2018. The recipe was good, but air fryers have evolved. Therefore, this recipe needed updates, too. I kept all the ingredients the same, but I decided to change how I cooked the meatloaf.

Initially, I used 2 pounds of meatloaf, but I find that using 1 pound is much better. I also reduced the cooking temperature to ensure that the heating element on the top did not brown my meatloaf too quickly.

If you liked the original recipe, no worries, this has the same amazing flavor and the meatloaf is just as juicy.

If you like this meatloaf recipe, you'll also enjoy my turkey meatloaf and Southern meatloaf recipes.

A Quick Look at The Ingredients

ingredients with labels for air fryer meatloaf

Ground beef - I use 80/20 ground beef/chuck rather than lean. When meatloaf in the air fryer cooks, the excess fat drains off. Beef with more fat than lean beef will leave the meatloaf flavorful and juicy.
Vegetables - this meatloaf recipe includes mushrooms, carrots, onions, and garlic. They add flavor and moisture. I use a food processor to process my vegetables to add to this meatloaf quickly.
Fresh bread and beef broth - these ingredients make the panade that goes in the meatloaf. I make breadcrumbs from the bread and run them through the food processor. You can use dried breadcrumbs if that is more convenient.
Flavoring Ingredients - ketchup, Dijon mustard, Worcestershire sauce, salt, brown sugar. These ingredients flavor the meatloaf and create the glaze for it.

Essential Kitchen Gear

Food processor - not a necessity but it makes mincing the vegetables much easier. You could also use a sharp knife.
Air Fryer - This recipe can use a basket or oven air fryer.
Quick-Read Thermometer - to ensure the meatloaf reaches 165F (74°C) before serving.

How to Cook Meatloaf in an Air Fryer

Making meatloaf in your Air Fryer is easy peasy. You can use any meatloaf recipe you like, but I'm including the recipe I've used for years.

Step 1: Mis en place your ingredients, process your vegetables

I start by processing my ingredients in a food processor. If you don't have a food processor, finely mince your bread to make breadcrumbs and mince your mushrooms, carrots, onions, and garlic.

Step 2: Make your Panade

Next, make your panade by adding breadcrumbs and beef broth to a small bowl and stir until the breadcrumbs are coated. Set aside.

Step 3: Mix your meatloaf and form into a loaf.

Add mushrooms, carrots, onions, and garlic to a large bowl and stir. Add eggs, soaked bread crumbs, ketchup, Dijon mustard, Worcestershire sauce, and salt to the bowl and mix.

Then, gently fold the beef into the mixture until you incorporate all the ingredients. Form the meatloaf into a loaf, making sure it's tight and compact.

mixed raw meat and vegetables for meatloaf

Step 4: Cook your meatloaf

Preheat your air fryer to 360 degrees Fahrenheit (182°C). Place meatloaf in the air fryer basket. Cook for 20-25 minutes until the temperature reaches 165 degrees Fahrenheit (74°C).

Step 5: Glaze your meatloaf and finish cooking

While the meatloaf is cooking, prepare the glaze by combining ketchup, brown sugar, and Dijon mustard. When there are about 5 minutes left on your timer, spread the glaze over the meatloaf in the air fryer and allow it to continue cooking.

cooked meatloaf with glaze in air fryer basket

Step 6: Let it rest and serve

Remove and allow meatloaf to rest for 10-15 minutes before slicing and serving.

Tanya's Top Tips

I love using fresh breadcrumbs in this recipe. I take about 1 slice of whatever bread we have around the house and toss 'em in the food processor for about ½ cup of breadcrumbs.
Adding vegetables to your meatloaf helps keep it moist and not dense. It also makes this meatloaf taste amazing. I wouldn't leave the veggies out. Feel free to swap with other veggies, like zucchini and bell peppers.
Wait a few minutes before slicing your meatloaf if you don’t want it to fall apart.
Check on your meatloaf while it cooks. If it gets too brown during the cooking process, lower the heat by 10-15 degrees. You may need to cook it a few minutes longer.

Once the recommended time on your meatloaf is done, use a calibrated quick-read thermometer to check the temperature. Ground beef should reach a temperature of 165 degrees Fahrenheit (74°C).

Meatloaf in an Air Fryer vs. Oven, What's the Difference?

Time. That’s pretty much it. As far as texture and taste, it’s the same.

But the time saved making a meatloaf in the Air Fryer is worth putting it in the Air Fryer. The Air Fryer preheats much quicker than the oven, and it finishes cooking in less time.

What kind of meat to use for Air Fryer Meatloaf

Whatever kind your heart desires. Beef, turkey, pork, and a combination will all work in your Air Fryer.

Since I added so many vegetables to this meatloaf that provided an array of flavors and moisture, I stuck with just ground beef.

I hope you love this air fryer meatloaf as much as we do. Looking for more Air Fryer meat recipes? Try these out:

To make this meatloaf a meal, try serving it with some creamy mashed potatoes and sautéed spinach.

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!

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4.85 from 19 votes

Air Fryer Meatloaf

Make the juiciest, most delicious meatloaf in your air fryer. This recipe has been a game-changer for us for fast, delicious meatloaf.

Prep Time15

Cook Time20

Resting Time10

Total Time45

Course: Main Course

Cuisine: American

Keyword: air fryer meatloaf, meatloaf in air fryer

Servings: people

Calories: 417kcal

Author: Tanya

Equipment

Ingredients

For the Meatloaf

½ cup fresh soft bread crumbs
2 Tablespoons beef broth
¼ cup minced mushrooms
¼ cup minced carrots
¼ cup minced onions
2 cloves garlic minced
1 large egg lightly beaten
1 Tablespoon ketchup
½ Tablespoon dijon mustard
2 teaspoons Worcestershire sauce
¼ teaspoon kosher salt
1 lb ground beef

For glaze

¼ cup ketchup
2 Tablespoons brown sugar
1 teaspoon dijon mustard

Instructions

Add breadcrumbs and beef broth to a small bowl and stir until the breadcrumbs are coated. Set aside.
Add mushrooms, carrots, onions, and garlic to a large bowl and stir. Add eggs, soaked bread crumbs, ketchup, dijon mustard, Worcestershire sauce, and salt to the bowl and mix. Then, gently fold the beef into the mixture until you incorporate all the ingredients. Form the meatloaf into a loaf, ensuring it's tight and compact.
Preheat your air fryer to 360 degrees Fahrenheit (182°C). Place meatloaf in the air fryer basket. Cook for 20-25 minutes until the temperature reaches 165 degrees Fahrenheit (74°C).
While meatloaf is cooking, prepare the glaze by combining ketchup, brown sugar, and Dijon mustard in a small bowl. When there are about 5 minutes left on your timer, spread the glaze over the meatloaf in the Air Fryer.
Remove and allow meatloaf to rest for 10-15 minutes before slicing.

Video

Notes

Ensure your air fryer basket is large enough to hold the meatloaf. I used an air fryer with a 5 quart basket.
You might line the air fryer basket with aluminum foil or parchment paper for easier cleanup and prevent the meatloaf from sticking. If using foil, leave some space around the meatloaf for air circulation. Do not add any paper to the air fryer while it is preheating.

Nutrition

This post was originally published on August 28, 2018. It has been updated with new information and photos.

Classic Southern Boiled Peanuts Recipe

February 5, 2025 by Tanya 12 Comments

If you are in the mood for a delicious homemade snack, you can't go wrong with these Southern-boiled Peanuts. Choose from three different flavors: Cajun, lemon pepper, or salt and vinegar.

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

These Southern-boiled peanuts are a firm favorite of mine. They're pretty simple to make. Cooks boil green raw peanuts in a flavorful salty brine until they become soft.

My first taste of Southern boiled peanuts came from a Styrofoam cup at a Carolina gas station. One bite of that soft, salty, perfectly spiced peanut hooked me. Now, I make my own at home, experimenting with different flavors and cooking methods.

Boiled peanuts come spicy or not spicy, but you can choose whatever you prefer. I've included three flavor combos: Cajun boiled peanuts, salt & vinegar, and lemon pepper.

Be sure to try my 15-Minute Sugared Pecans, too!

A Quick Look at The Ingredients

Peanuts - It's best to use green raw peanuts for this recipe. You can substitute them with raw peanuts, but you will need to cook them for longer. Raw peanuts take about 4 hours to soften on the stovetop and 90 minutes in the pressure cooker on high pressure. Don't use peanuts that are already dried or roasted.
Liquid - I like to stick with water as my liquid, and season the water with spices.
Salt - Salt in boiled peanuts enhances flavor, helps moisture absorption for better seasoning, and acts as a mild preservative, with its quantity adjustable to taste.
Seasonings - I've included 3 of my favorite seasoning combos for boiled, but you can definitely have fun with these. Cajun seasoning is the most popular.

How to make Southern boiled peanuts

Be sure to scroll down to the end of the post to get cooking instructions for the Instant Pot and Crockpot methods, too!

Rinse the peanuts in water and get your seasonings.

The rinsed peanuts and seasonings in a pot with cajun spices on the side.

Add peanuts in a large pot. Cover with water and seasonings and stir.

Seasonings added to the peanuts in a large pot.

Bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 2-3 hours until the peanuts soften.

Allow the peanuts to cool slightly. Serve warm and enjoy.

How soft should the boiled peanuts be?

It's really up to you, but they shouldn't be hard. I like mine soft and tender but not mushy. I suggest tasting a peanut after 2 hours to see if it's as soft as you like it.

How to eat a boiled peanut

I like to eat boiled peanuts like sunflower seeds and put the entire peanut in my mouth, including the shell. I then slightly bite on the shell, remove the peanut and juices, and spit out the shell.

Others eat boiled peanuts by carefully opening the shell before eating the peanuts inside.

Either way is fine; don't eat the shell.

How to Store and Reheat

Store these peanuts in their cooking liquid/brine for up to a week in the fridge, and enjoy them whenever you get the urge to snack! The longer they sit in the brine, the more the flavors will intensify.

When ready to eat, reheat gently on the stove or in the microwave in the brining liquid.

You can also freeze boiled peanuts. I like to freeze them in the brine in smaller bags, letting them defrost overnight before consuming them.

What is a green raw peanut

This recipe calls for green raw peanuts, which are freshly harvested raw peanuts that have not been dried or processed. They have a high moisture content (typically around 35-50% compared to the 10% or less found in dried peanuts) and are used mainly for boiling rather than roasting.

They are highly perishable and should be immediately refrigerated upon purchase. You can usually find them in some specialty grocery stores during the growing season, between July and November.

Recipe Notes and Tips

Boiled peanuts should be served warm for the best experience.
For the salt and vinegar peanuts, reduce the water to 1.5 cups to add to the 2.5 cups vinegar. You could also use vinegar powder instead if you don’t want your entire house to smell like vinegar.
Once cooked, store the peanuts in the fridge. If left at room temperature, they can become slimy.
Do not eat the peanut shell. Place it in your mouth, suck off the flavor, bite the shell to remove the peanut, then spit out the shell. So easy 🙂

Flavored boiled peanuts in plastic cups.

More Snack Recipes

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4.84 from 6 votes

Southern Boiled Peanuts

If you are in the mood for a delicious homemade snack, you can't go wrong with these Southern-boiled Peanuts. Choose from three different flavors: Cajun, lemon pepper, or salt and vinegar.

Prep Time5

Cook Time2

Total Time2 5

Course: Appetizer, Snack

Cuisine: American

Keyword: flavored boiled peanuts, how to make boiled peanuts, seasoned peanuts

Servings: servings

Author: Tanya

Ingredients

1 lb green raw peanuts
4 cups water
Seasonings

Cajun Seasoning:

2 Tablespoon old bay
2 Tablespoon kosher salt or to taste
2 teaspoon garlic powder
½ teaspoon cayenne pepper

Lemon Pepper Seasoning:

3 Tablespoon lemon pepper seasoning
2 Tablespoon kosher salt or to taste

Salt and Vinegar Seasoning:

¼ cup kosher salt
2.5 cups apple cider vinegar*

Instructions

Rinse the peanuts in water. Cook by following either of the instructions/methods below:

Stovetop:

Add peanuts in a large pot. Cover with water and seasonings, bring to a boil. Reduce heat to medium-low and allow the mixture to simmer for 2-3 hours, until peanuts are softened.
Serve. Remove the shells before consuming.

Electric Pressure Cooker:

Add peanuts, water, and seasoning to the pressure cooker insert. Cover and cook on high pressure for 50 minutes, then allow it to naturally release for 10 minutes. Quick release any remaining pressure. Open and enjoy.

Slow cooker:

Add peanuts, water, and seasoning into slow cooker insert. Cover and allow to cook on low for 12-14 hours, or until the peanuts have softened.
Allow the peanuts to cool slightly before serving. Serve warm and enjoy.

Notes

This recipe calls for green raw peanuts, which can be found in some supermarkets and farmers' markets during the growing season. If subbing with raw peanuts, you will need to cook the peanuts for longer. Raw peanuts take about 4 hours to soften and 90 minutes in the pressure cooker.
For the salt and vinegar peanuts, reduce the amount of water to 1.5 cups to add to the 2.5 cups vinegar. You could also use vinegar powder instead if you don’t want your entire house smelling like vinegar.
Do not eat the peanut shell. Place it in your mouth, suck off the flavor, bite the shell to remove the peanut, then spit out the shell. So easy 🙂

I published this post on June 8, 2021, and have since updated it.

Fruity Chicken Salad (Family Favorite Recipe)

February 3, 2025 by Tanya 3 Comments

This Fruity Chicken Salad Recipe will have your family begging for seconds. Great for bag lunches. It's a great way to sneak some fruits and veggies into your picky eater's diet.

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

Years ago, I wrote these words about how I was the worst at packing lunch. I would often go to a local restaurant with coworkers when I should have been saving my money and packing a lunch.

Now, I work for myself at home and still struggle with packing lunch, except when I remember to prep/pack lunches. One lunch I go back to again and again is this fruity chicken salad recipe.

The cool thing about chicken salad is that you can make it a few days ahead. When I prepare it, I buy a rotisserie chicken from the store on Sunday.

I make the chicken salad that same day. Then, I eat it for lunch on Monday and Tuesday. It yields enough to feed my family of 4 for both days.

I also love that this fruity chicken salad contains plenty of fruit! Hooray for eating healthy! I love any recipe where I can get some fruit and veggies mixed with my meal. Also, a great way to sneak fruit into your picky eater's diet.

A Quick Look at the Ingredients

Chicken - the main ingredient for a chicken salad. I suggest using the meat (not the skin) from a whole cooked chicken. I usually buy one from the store, or you can prepare a whole chicken beforehand.
Fruit and Veggies - I use a mix of grapes, celery, apples, and canned pineapple. These provide both sweetness and crunch. I use whatever I have on hand for the kind of apple, which is usually Honeycrisp or Fuji.
Nuts - Crushed pecans are also added for a nice crunch.
Creamy Component - I use mayonnaise and sour cream to make chicken salad not only delicious but creamy. Feel free to sub with Greek yogurt if you prefer.
Salt and Pepper

How to Make a Chicken Salad with Fruit

Grab a huge bowl and add all the ingredients. Stir to combine. Cover and refrigerate for about 1 hour to allow all the flavors to pop. Enjoy the salad on your favorite bread, cracker, or tortilla chip.

chicken salad ingredients separated in glass bowl

How to enjoy this Chicken Salad Recipe

Add this chicken salad to your favorite bread, cracker, or even tortilla chip. See the picture below on a day I made this and ate at my desk. We had no bread at the house that day, and these tortilla chips were the bomb.com with this fruity chicken salad.

fruity chicken salad in a bowl with chips next to it

Tanya's Thoughts About This Recipe

This chicken salad was a great way for me to get my oldest to enjoy fruit and...celery.

I recall the first time I made this chicken salad for my daughter. I packed it in her lunch bag and sent her on her way. When I picked her up from school, she was telling me how much she loved it. *tear* if you know my daughter, you would know that this is rare because the only things she appeared to love at that time were saltine crackers and spaghetti.

fruity chicken salad on bread with fruit around it

How to Store this Chicken Salad

Store chicken salad in an airtight container in the refrigerator and consume it within 3–4 days. Freezing is not recommended, as mayonnaise-based dressings may separate and affect the texture.

I hope you love this chicken salad recipe as much as we do. Looking for more Chicken Salad Recipes? Try this Creamy Rotisserie Chicken Salad Recipe.

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!

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No ratings yet

Fruity Chicken Salad

This Fruity Chicken Salad Recipe will have your family begging for seconds. Great for bag lunches. It's a great way to sneak some fruits and veggies into your picky eater's diet.

Prep Time10

Chill Time1

Total Time1 10

Course: entree

Cuisine: American

Keyword: fruity chicken salad

Servings: people

Calories: 354kcal

Author: Tanya

Ingredients

2 cups shredded chicken from a rotisserie chicken, skin removed
1 apple chopped
1 stalk celery chopped
½ cup chopped pecans
½ cup grapes cut in half
8 oz can crushed pineapple drained
½ cup mayonnaise
½ cup sour cream
Salt & pepper to taste

Instructions

Grab a huge bowl and add all the above ingredients. Stir to combine. Cover and refrigerate for about 1 hour to allow all the flavors to meld.
Enjoy the chicken salad on your favorite bread, cracker, or tortilla chip.

Notes

Store the chicken salad in an airtight container in the refrigerator and consume it within 3–4 days. Freezing is not recommended, as mayonnaise-based dressings may separate and affect the texture.

Nutrition

This blog post was originally published on July 26, 2016. It has been updated with new information and photos.

Big Mac Bowl (with Signature Sauce and Crispy Croutons)

January 27, 2025 by Tanya Leave a Comment

This Big Mac Bowl is a fresh take on the iconic flavors of a Big Mac hamburger, transformed into a vibrant, hearty salad. This dish features seasoned ground beef, crisp lettuce, tangy pickles, and a creamy signature sauce, all brought together with crispy croutons and a sprinkle of sesame seeds for an added touch.

I’ve been on a meal prep kick as I strive to save some money and my sanity by prepping a few meals ahead. I bought some meal prep bowls, that I love, and I wanted to find more recipes to put in them that I would enjoy, and this Big Mac salad bowl did not disappoint. The bowl actually tastes like a Big Mac, but without the sesame bun.

To make this bowl a little hardy, I add croutons in place of the bun. Feel free to leave out the croutons and keep this bowl low-carb. We found that the croutons gave a nice crunch to the salad.

If you’re a fan of bowls for meal prep, try my jerk chicken bowl or this salmon bowl.

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 Ground Beef in Bowl: ground beef, onion powder, garlic powder, smoked paprika, salt, and black pepper.
Other Bowl Components: lettuce, tomatoes, cheddar cheese, dill pickles, white onions, croutons, and sesame seeds.
For the Signature Big Mac Sauce: mayonnaise, sweet pickle relish, yellow mustard, paprika, garlic powder, onion powder, white vinegar.

Tools Needed

Mixing bowl
Whisk
Skillet
Spatula or wooden spoon
Measuring spoons
Cutting board and knife
Serving bowls

How to Make a Big Mac Bowl

Step 1: Prepare the Sauce

Combine mayonnaise, sweet pickle relish, mustard, paprika, garlic powder, onion powder, and white vinegar in a bowl. Whisk until smooth, then cover and refrigerate for at least 30 minutes to let the flavors develop.

Step 2: Cook the Ground Beef

Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper. Cook until fully browned, then drain any excess fat.

Step 3: Assemble the Bowls and Add Sauce

Start with a bed of freshly chopped lettuce in each bowl. Layer seasoned ground beef, diced tomatoes, shredded cheddar cheese, dill pickles, white onion, and crispy croutons over the lettuce.

Drizzle the chilled signature sauce generously over each bowl. Garnish with sesame seeds for an extra touch, if desired.

big mac bowl on table with toppings surrounding it

What’s the best kind of ground beef to use in this Big Mac bowl?

For this Big Mac Bowl, I recommend using 85% lean ground beef. It has just enough fat to stay juicy and flavorful without making the dish greasy. If you prefer a leaner option, 90% lean works too, but it might not be as tender.

Make Ahead and Storage Tips

Make Ahead

Cooking the ground beef and preparing the sauce ahead of time makes assembly quick and easy. The sauce can be stored in the refrigerator for up to five days, and the beef can be refrigerated for up to three days in an airtight container.

Storage

Leftover ingredients should be stored separately to maintain their freshness. Lettuce and croutons are best kept away from moist components like beef or sauce to prevent sogginess.

Reheating Tips

To reheat, use the microwave to warm up the cooked ground beef in a microwave-safe container. Heat in 30-second intervals, stirring between each, until it's hot. Pack the toppings and sauce separately to keep everything fresh. Once the beef is warm, assemble your bowl with the lettuce, toppings, and sauce for a quick and satisfying lunch or dinner.

big mac bowl on table with toppings surrounding bowls

Tanya’s Top Tips for Success

Chop Fresh Lettuce – Start with a whole head of lettuce for the crispiest texture. Pre-packaged lettuce can wilt quickly.
Season Generously – Don’t skimp on the seasoning for the ground beef. It’s the heart of the bowl, and bold flavors make all the difference. You could also use premade hamburger seasoning in this recipe.
Pack Smart for Meal Prep – Keep the toppings, sauce, and ground beef in separate containers if you’re taking this to work or prepping ahead. This keeps everything fresh and prevents sogginess.
Customize It – Don’t hesitate to make it your own. Add avocado, swap cheddar for pepper jack, or toss in jalapeños for a spicy twist!

I hope you love these big mac bowls as much as we do. If you are looking for other burger-inspired recipes, try these out:

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!

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Big Mac Bowls

Prep Time15

Cook Time10

Total Time25

Course: entree

Cuisine: American

Keyword: big mac bowl

Servings:

Calories: 681kcal

Author: Tanya

Equipment

Stainless Steel Skillet

Ingredients

For the Signature Sauce

½ cup mayonnaise
2 tablespoons sweet pickle relish
1 teaspoon yellow mustard
1 teaspoon white vinegar
½ teaspoon paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder

For the Bowl

1 lb ground beef 85% lean preferred
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon black pepper
4 cups chopped lettuce Iceberg or romaine
1 cup diced tomatoes
1 cup shredded cheddar cheese
½ cup diced dill pickles
¼ cup finely diced white onion
1 cup crispy croutons store-bought or homemade
1 tablespoon sesame seeds optional, for garnish

Instructions

Prepare the Sauce

In a small bowl, whisk together mayonnaise, sweet pickle relish, mustard, white vinegar, paprika, garlic powder, and onion powder until smooth. Cover and refrigerate for at least 30 minutes.

Prepare the Bowl

Heat a skillet over medium heat. Add ground beef and break it apart with a spoon. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper.
Cook until browned and fully cooked (6–8 minutes). Drain any excess fat.

Assemble the Bowls

In four individual bowls, layer the chopped lettuce as the base.
Top each bowl evenly with cooked ground beef, diced tomatoes, shredded cheese, diced pickles, white onions, and crispy croutons.
Generously drizzle the prepared Big Mac sauce over each bowl. Garnish with sesame seeds if desired.

Video

Notes

Chop Fresh Lettuce – Start with a whole head of lettuce for the crispiest texture. Pre-packaged lettuce can wilt quickly.

Season Generously – Don’t skimp on the seasoning for the ground beef. It’s the heart of the bowl, and bold flavors make all the difference. You could also use premade hamburger seasoning in this recipe.

Nutrition

Sweet Potato Black Beans Bowls

January 24, 2025 by Tanya Leave a Comment

These hearty, healthy, and flavor-packed sweet potato and black bean bowls are perfect for meal prep or a quick weeknight dinner. This recipe combines roasted sweet potatoes, a savory black bean mixture, and a base of your choice to create a bowl that’s as satisfying as it is nutritious.

Sweet potato and black beans on rice with toppings on table

I’ll admit, I love a good bowl recipe and I’ve shared a few recently, like my jerk chicken bowl and my salmon rice bowl. But, I wanted to make a meatless bowl option, and whipped up this sweet potato and black bean bowl.

Inspired by my sweet potato and black bean nachos, I decided to convert that recipe into this bowl. Rather than chips, I use brown rice as the base, and I top it with various toppings, like sliced avocado and a sour cream drizzle. The flavor of this bowl is just incredible.

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 Base: Brown Rice. I like to use brown rice for my base, but feel free to use your favorite. Quinoa and Farro are good options.
For the Roasted Sweet Potatoes: Sweet Potatoes, Olive Oil, salt and pepper.
For the Black Bean Mixture: olive oil, onion, garlic, poblano peppers, jalapeño peppers, canned black beans, diced tomatoes with green chilies, chili powder, and salt and pepper.
Optional Toppings: Sour Cream, Avocado, Shredded Cheese, Squeeze of Lime

How to Make Sweet Potato and Black Bean Bowls

Step 1: Cook the Base

Cook your chosen grain according to the package instructions. Once cooked, fluff it with a fork and set it aside.

Step 2: Roast the Sweet Potatoes

Preheat your oven to 425°F (218°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized. In the alternative, you can air fry the sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Check for doneness by piercing with a fork; the sweet potatoes should be tender and slightly caramelized on the edges. Set aside.

Step 3: Prepare the Black Bean Mixture

Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, poblano pepper, and jalapeño pepper for about 5 minutes, until softened.

Add the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir everything together and cook for another 5-7 minutes, allowing the flavors to meld.

Step 4: Assemble the Bowls

Divide the cooked grain into four bowls. Add a generous portion of roasted sweet potatoes to each bowl. Top with the black bean mixture. Finish with your favorite toppings: avocado slices, a dollop of sour cream or yogurt, shredded cheese (if using), cilantro, and a squeeze of lime.

composed sweet potato bowl with sour cream drizzled on top

Optional Additions and Variations

Egg: Add a fried or poached egg for extra protein.
Crunch: Sprinkle some toasted pumpkin seeds for a nutty bite.
Heat: Drizzle your favorite hot sauce over the top for an extra fiery touch.
Use black beans made from scratch rather than canned.

Make Ahead and Reheating Instructions

Make Ahead:

You can cook the grains and roast the sweet potatoes up to 4 days in advance. Store them in airtight containers in the refrigerator. The black bean mixture can also be prepared ahead and reheated when ready to assemble.

Reheating:

Reheat the grains, sweet potatoes, and black bean mixture in the microwave or on the stovetop until warmed through. Add fresh toppings just before serving.

Tanya's Top Tip

If you want to add a bit of crunch to these bowls, try adding fried onions or tortilla strips.

I hope you love these sweet potato bowls as much as we do. Looking for other recipes using sweet potatoes? Try these out:

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!

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Sweet Potato and Black Bean Bowl

Prep Time10

Cook Time30

Total Time40

Course: entree

Cuisine: American

Keyword: sweet potato black bean bowls

Servings:

Calories: 733kcal

Author: Tanya

Ingredients

For the Base

1 ½ cups uncooked brown rice yields ~3 cups cooked

For the Roasted Sweet Potatoes

2 medium sweet potatoes peeled and diced
1 tablespoon olive oil
½ teaspoon table salt
¼ teaspoon ground black pepper

For the Black Bean Mixture

1 tablespoon olive oil
1 medium onion diced
3 garlic cloves minced
1 poblano pepper seeds and stem removed, and chopped
1 jalapeño pepper chopped (adjust for spice preference)
15.5 oz can of black beans rinsed and drained
10 oz can of diced tomatoes with green chilies drained
1 teaspoon chili powder
½ teaspoon ground cumin
Salt and pepper to taste

Optional Toppings

1 avocado sliced
¼ cup sour cream or Greek yogurt
¼ cup shredded Monterey Jack or cheddar cheese
2 tablespoons chopped fresh cilantro
Lime wedges for serving

Instructions

Cook the Base

Cook brown rice according to package instructions. Fluff and set aside.

Roast the Sweet Potatoes

Preheat oven to 425°F (218°C).
Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
As an alternative, you can air fry sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Prepare the Black Bean Mixture

Heat olive oil in a skillet over medium heat. Sauté onion, garlic, poblano, and jalapeño peppers until softened, about 5 minutes.
Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5-7 minutes until heated through and flavors meld together.

Assemble the Bowls

Divide the cooked brown rice evenly among 4 bowls. Add a portion of roasted sweet potatoes. Top with the black bean mixture.
Garnish each bowl with sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese (if using), and fresh cilantro. Serve with lime if desired.

Video

Notes

If you want to change up the base, quinoa and farro are good options.

Nutrition

Irresistible Salmon Bowls with Creamy Remoulade Sauce

January 10, 2025 by Tanya 4 Comments

These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.

salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl

I’ve been on a bit of a bowl kick lately, and I couldn’t resist creating a recipe with one of my favorite fish: salmon. Inspired by my love of customizable meals, I wanted this bowl to stand out with a Southern twist.

For this recipe, I made air fryer salmon bites because they cook quickly, and the seasoning on the salmon is next level. I topped it with a remoulade sauce because it pairs well with seafood. I keep my toppings to a few, mainly avocado and fried onions, but you can make this bowl your own in so many ways.

If you're a fan of easy bowl recipes for meal prep, you must check out my jerk chicken bowl.

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 Salmon: Skinless Salmon fillets (cut into 1-inch cubes), olive oil, brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, ground cumin.
For the Remoulade: Mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, prepared horseradish, salt, pepper.
Bowl Base: White rice, mixed green salad.
Some Suggested Toppings: Crispy fried onions, avocado, sesame seeds, sliced green onions, edamame, pickled red onions.

How to make Salmon Bowls

Prepare the Salmon Seasoning:

In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice:

Rinse the rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce:

In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. If you prefer a thinner consistency, adjust with a little water or additional lemon juice. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon:

Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.

Arrange the salmon pieces in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy. Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

Assemble the Bowls:

Divide the cooked rice among four bowls (~¾ cup per bowl).
Top each with a generous handful of mixed greens (~1 cup per bowl).
Add the cooked salmon bites on top.
Sprinkle with crispy fried onions.
Add toppings on the bowl.
Drizzle each bowl with the remoulade sauce and garnish with sesame seeds and sliced green onions.

salmon bowl assembled with no sauce on top

Make Ahead and Storage

These bowls are perfect for making ahead but do best when stored separately. Here are a few tips on preparing the components ahead of time.

Make Ahead:

Remoulade Sauce: Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
Rice: Cook the rice ahead of time and store it in the fridge for up to 3 days. Reheat before assembling the bowls.
Salmon: Season and cut the salmon in advance. Store it covered in the refrigerator for up to 24 hours before cooking.

Storage:

Assembled Bowls: Store in an airtight container in the refrigerator for up to 2 days. Keep the sauce and toppings separate for best results.
Reheating: Warm the salmon and rice in the microwave or oven. Add fresh toppings and sauce just before serving.

close up photo of salmon and greens in bowl

Tanya's Top Tips for Success

Use Fresh Salmon: For the best flavor, use high-quality, fresh salmon. I typically use Atlantic Salmon. If using frozen salmon, defrost first before proceeding with the recipe.
Meal Prep: Cook the rice and prepare the sauce ahead of time for quicker assembly.
Topping Options: Try adding sliced radishes, shredded carrots, or your favorite nuts for extra crunch.
I use homemade salmon seasoning and remoulade sauce in this recipe. If you are short on top, store-bought premade seasonings and sauces will also work.

I hope you love these salmon bowls 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!

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5 from 2 votes

Easy Salmon Bowls

Prep Time10

Cook Time20

Total Time30

Course: entree

Cuisine: American

Keyword: salmon bowl recipe, salmon bowls

Servings: people

Calories: 588kcal

Author: Tanya

Equipment

Meal Prep Ceramic Bowls

Ingredients

For the Salmon

1.5 pounds fresh salmon fillets skin removed, cut into 1-inch cubes
1 tablespoon olive oil

Salmon Seasoning

1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon coarse black pepper
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon ground mustard powder
⅛ teaspoon ground cumin

For the Remoulade Sauce

¼ cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon sweet relish
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon paprika
½ teaspoon Creole seasoning
½ teaspoon prepared horseradish
Salt and pepper to taste

Optional Topping Ideas

1 avocado peeled and sliced
1 cup crispy fried onions
2 tablespoons sesame seeds
2 green onions sliced

Instructions

Prepare the Salmon Seasoning

In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice

Rinse the rice under cold water until the water runs clear.
Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce

In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. Adjust with a little water or lemon juice for a thinner consistency. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon

Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.
Preheat the air fryer to 400°F (204°C).
Arrange the salmon pieces in a single layer in the air fryer basket. Air fry for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked and slightly crispy.
Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

Assemble the Bowls

Divide the cooked rice among four bowls (~¾ cup per bowl). Top each with a generous handful of mixed greens (~1 cup per bowl). Add the air-fried salmon bites on top. Sprinkle with crispy fried onions and add sliced avocado around the bowl. Drizzle with the remoulade sauce and garnish with sesame seeds and green onions.

Video

Notes

These bowls are customizable. You can substitute the white rice with brown rice, quinoa, or cauliflower rice for a different base. You can also adjust the toppings to any you prefer.

Nutrition

French Fry Seasoning (DIY Seasoning Blend)

January 8, 2025 by Tanya Leave a Comment

This French fry seasoning is a simple yet flavorful blend that will elevate your fries to the next level. Whether you're making fries from scratch or sprucing up frozen ones, this seasoning mix is your go-to for a deliciously savory kick.

french fry seasoning in bowl with french fries on the side

I love a good, seasoned, hot French fry. This homemade seasoning blend is my go-to for sprinkling over French fries.

I'm no stranger to making homemade seasoning blends. From burger seasoning to jerk seasoning and even an all-purpose seasoning, having a quick grab-and-go homemade blend to season food is a must.

I tweaked around with this homemade french fry seasoning until I landed on a combo of flavors that rival my favorite fast food places. This combo is well balanced and seasons potatoes ideally. I keep it prepped and ready in my seasoning cabinet.

A Quick Look at the Ingredients

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

Salt, paprika, onion powder, garlic powder, granulated white sugar, chili powder, black pepper, and dried basil.

all the spices for french fry seasoning on a plate

How to Make Homemade French Fry Seasoning

This recipe is as easy and adding all the ingredients to a bowl, and whisking to combine.

Store the mixture in an airtight container and sprinkle over your hot and fresh french fries when ready to serve.

seasoned french fries on plate with ketchup

How much Seasoning Should I Use

Start with 1 tablespoon of seasoning per 1 pound of fries, then adjust to taste. For smaller or larger batches, scale the seasoning accordingly.

Make Ahead and Storage Instructions

This French fry seasoning is perfect for making ahead. Once mixed, it can be stored in an airtight container in a cool, dark place for up to 6 months.

Be sure to shake the jar a little before each use to ensure the spices are evenly distributed.

Tanya's Top Tip

Use fresh, high-quality spices for the best flavor impact. Spices lose their potency over time, so check the expiration dates and replace any that smell faint or lack their usual vibrant aroma. Fresh spices will elevate your seasoning, making your fries irresistible!

Ways to Use French Fry Seasoning

While it’s obviously amazing on fries, this seasoning is versatile! Here are some other ways to use it:

Roasted Vegetables: Toss veggies like potatoes, carrots, or zucchini with olive oil and this seasoning before roasting.
Popcorn: Sprinkle on freshly popped popcorn for a savory snack.
Chicken Tenders: Use it as a rub for baked or fried chicken tenders.
Potato Wedges: Coat thick-cut potato wedges for a bolder flavor.

french fry seasoning in bowl with spoon mxing it up

How to Make My Seasoning Stick to the Fries

Your best bet to make your seasoning stick to the fries is to toss the fries in the seasoning while they are hot. I like to grab a big bowl, add my hot fries, sprinkle my seasoning over the top, and then toss. This ensures all my fries are covered with seasoning.

I hope you like this french fry seasoning as much as we do. Let me know in the comments if you gave this recipe a try or if you have your own favorite seasoning blend. Happy cooking!

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French Fry Seasoning

Prep Time5

Total Time5

Course: Seasoning

Cuisine: American

Keyword: french fry seasoning

Servings: people

Calories: 5kcal

Author: Tanya

Ingredients

1 Tablespoon kosher salt
½ Tablespoon paprika
½ Tablespoon onion powder
½ Tablespoon garlic powder
1 teaspoon granulated white sugar
1 teaspoon chili powder
1 teaspoon black pepper
¼ teaspoon dried basil

Instructions

In a small bowl, combine the kosher salt, paprika, onion powder, garlic powder, sugar, chili powder, black pepper, and dried basil.
Mix thoroughly until all the ingredients are evenly combined. Sprinkle over cooked fries and enjoy.

Notes

Store in an airtight container or spice jar for up to 6 months.
To use, sprinkle 1 Tablespoon of seasoning over 1 pound of hot French fries (baked, fried, or air-fried) for best results. Adjust to taste.

Nutrition

Easy Jerk Chicken Bowls: A Burst of Caribbean Flavor

January 4, 2025 by Tanya 3 Comments

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl

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

I'm a huge fan of meal prep when the recipe is flavorful and easy to, well...prep. These jerk chicken bowls are just that. These bowls are perfect for when you want a satisfying, vibrant meal that’s ready to go when you are.

Packed with bold Caribbean spices, juicy chicken, and colorful toppings, they make an ideal option for busy weeknights or grab-and-go lunches. Plus, they’re customizable to suit your taste and dietary preferences, making them a household favorite you’ll want to make again and again.

For this recipe, I stuck to traditional Jamaican recipes I grew up eating to make up the bowl. The bowl comes with a base of rice and peas, and is topped with jerk chicken, Jamaican coleslaw, and plantain.

A Quick Look at the Ingredients

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

Jerk Chicken: Chicken thighs, jerk marinade or jerk wet seasoning, olive oil.
Jerk BBQ Sauce: Ketchup, apple cider vinegar, jerk wet paste, liquid smoke.
Rice and Peas: Rice, coconut milk, kidney beans, water, spices, green onions, thyme, Scotch bonnet pepper (or any other hot pepper, like habanero or jalapeño).
Cabbage Coleslaw: Green cabbage, carrot, mayonnaise, brown sugar, apple cider vinegar, and allspice.
Fried Plantains: Frozen plantains or ripe fresh plantains.

all the ingredients for a jerk chicken bowl laid out on table with labels

How to make Jerk Chicken Bowls

Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

While the chicken is marinating, make the coleslaw. Shred cabbage and carrot. In a medium bowl, whisk together mayonnaise, lime juice, apple cider vinegar, brown sugar, and allspice until smooth. Add the shredded green cabbage and shredded carrot.

Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Rinse the rice under cold water until the water runs clear. Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.

Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

I choose to make frozen plantains in the air fryer for this quick bowl. Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.

Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

Then, assemble the Bowls. Here's How I do it:

Layer the rice and peas in a bowl.
Top with jerk chicken and drizzle with jerk BBQ sauce.
Add a scoop of coleslaw on the side.
Place the fried plantains next to the coleslaw or as a garnish.

jerk chicken bowls. jerk chicken, rice, plantains, and jerk bbq sauce

Make Ahead and Storage Instructions

Make Ahead:

Chicken: Marinate the chicken up to 24 hours in advance. Once cooked, cooked chicken can be refrigerated for 3-4 days.
Rice and Beans: Cook these components ahead of time and store them separately in airtight containers.
Coleslaw: Prepare ahead of time and refrigerate for up to 5 days.

Storage:

Store leftover components in separate airtight containers for up to 4 days. I like to store the rice, chicken, and plantains in one bowl and cold toppings, like coleslaw, separately.
Assemble bowls just before serving to keep everything fresh and vibrant.
You can freeze components of these Jerk Chicken Bowls for convenience, but it's best to freeze them separately to maintain the best texture and flavor.

Reheating Tips:

Reheat the chicken and rice in the microwave or on the stovetop until warmed through.
Add cold toppings, like coleslaw, after reheating.

Recipe Variations

Low Carb: Use cauliflower rice or shredded lettuce as the base.
Vegetarian: Swap the chicken for roasted sweet potatoes or jerk-marinated tofu.
Extra Heat: Add sliced hot peppers or a drizzle of hot sauce to your bowl.
Different Bases and Toppings: Feel free to use other toppings. Some popular choices are pineapple salsa, coconut rice, and black beans rather than rice and peas. You can also sub with brown rice.

Tanya's Top Tips for making these Bowls Easily

Mise en place, or gather all your ingredients before you start cooking. It’ll make the process smoother and ensure you don’t forget any key components. Chop veggies, measure spices, and prep your protein in advance.
If you have time, marinate the jerk chicken overnight to enhance the flavors.
Frozen plantains are a great time-saver. Reheat them as per the package instructions and enjoy deliciously sweet and caramelized sides without the extra work.
I love storing these bowls in cute meal prep container bowls.

I hope you love these jerk chicken bowls 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!

Print Recipe

No ratings yet

Jerk Chicken Bowls

Prep Time40

Cook Time35

Total Time1 15

Course: entree

Cuisine: Caribbean

Keyword: jerk chicken and rice bowls, jerk chicken bowls

Servings:

Calories: 815kcal

Author: Tanya

Equipment

1 Meal Prep Ceramic Bowls

Ingredients

For the Jerk Chicken

1 pound chicken thighs boneless, and skinless
1 Tablespoon jerk wet seasoning store-bought or homemade
2 tablespoons olive oil

For the Coleslaw

¼ cup mayonnaise
½ Tablespoon brown sugar
2 teaspoons lime juice
1 teaspoon apple cider vinegar
2 cups shredded green cabbage
½ cup shredded carrot
¼ teaspoon ground allspice
salt and pepper to taste

For the Jerk BBQ Sauce

¼ cup ketchup
2 Tablespoons apple cider vinegar
1 Tablespoon jerk wet paste
1 teaspoon liquid smoke

For the Rice and Peas

2 cups long grain white rice rinsed
1 13.5 oz can unsweetened coconut milk
1 15.5 oz can kidney beans undrained
1 cup water
2 teaspoons kosher salt
½ teaspoon ground allspice
¼ teaspoon ground black pepper
3 green onions
2 sprigs fresh thyme
1 Scotch bonnet pepper

For the Fried Plantains

8 frozen plantains pieces

Instructions

Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

Make the Coleslaw

While the chicken is marinating, make the coleslaw. In a medium bowl, whisk together mayonnaise, brown sugar, lime juice, apple cider vinegar, and allspice until smooth. Add the shredded green cabbage and shredded carrot. Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

Make the Jerk BBQ Sauce

In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Cook the Rice and Peas

Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.
Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

Make the the Plantains

Air Fryer Method: Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.
Skillet Method: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the plantains until golden brown on each side. Drain on paper towels.

Cook the Chicken

Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

Assemble the Bowls

Layer the rice and peas in a bowl., top with jerk chicken and drizzle with jerk BBQ sauce., Add coleslaw and plantains. Serve and enjoy.

Video

Notes

For these bowls, I suggest a good jerk wet paste to season the chicken. I suggest Walkerswood for a storebought version, or you could use my homemade jerk marinade.

Nutrition

Salisbury Steak with Mushroom Gravy

January 3, 2025 by Tanya 15 Comments

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich mushroom gravy for a delicious dinner the whole family will love!

salisbury steak with gravy with parsley on top

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

I'm a huge fan of comfort food and nothing says comfort more than well-seasoned ground beef patties covered in a delicious gravy. This made from scratch Salisbury steak recipe doesn't use any gravy packets because I don't like them.

It's pretty easy to make your own gravy when it comes to this recipe and all you need are a few ingredients.

Be sure to try my Sous Vide Filet Mignon and Air Fryer Steak 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.

Patties: Ground beef, breadcrumbs, grated onion, beef broth, Dijon mustard, egg, Worcestershire sauce, salt, black pepper, garlic powder.
Mushroom Gravy: Butter, sliced yellow onion, garlic, mushrooms, flour, beef broth.

The Necessary Tools for Cooking

Large skillet or sauté pan
Small and Large mixing bowls
Measuring cups and spoons
Wooden spoon or spatula
Knife and cutting board
Plate (for setting patties aside)
Cooking thermometer (optional, to check doneness)

How to make Salisbury steak with mushroom gravy

Gather your ingredients.

ingredients for salisbury steak on table with labels of each ingredient

Grate a quarter of your onion and slice the rest of the onion.

Combine breadcrumbs, grated onion, and beef broth in a bowl.

In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated.

Form the beef mix into patties.

Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side for about 3 minutes per side. Remove patties from the skillet and set aside.

Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened.

Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.

Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy. Garnish with parsley if you want a pop of color.

Can you make it ahead of time?

The beef patties can be made ahead of time and kept covered in the fridge for 2 to 3 days until you are ready to cook. If you have any leftovers, they will keep well for 4 days and the Salisbury steaks and mushroom gravy can be reheated in a skillet on the stovetop till heated through.

You can also cook the patties ahead of time and they will keep for up to 4 days, then, make the mushroom gravy when you are ready and add in the patties to warm through.

What's the best beef to use?

You can use ground beef or chuck in this recipe. I prefer to use a 85% lean/15% fat ground beef rather than lean. The higher fat content helps to keep the patties nice and juicy and adds a ton of flavor. You can use lean ground beef, but they will be slightly drier. You could also use another fatty meat like ground lamb if you like.

What do you serve it with?

This dish is great to serve with your favorite veggie and potato sides. It's great with rice, mashed sweet potatoes, and/or broccoli, or try it with any of these other favorites:

A salisbury steak topped with mushroom gravy on a white plate.

Tanya's Notes and Tips

I use one yellow onion in this recipe. Cut off a quarter to grate into the patties and slice the rest.
I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks.
Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

More Steak Recipes

If you love mushrooms, try this amazing mushroom sauce recipe.

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!

Print Recipe

4.89 from 9 votes

Salisbury Steak with Mushroom Gravy

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich and tasty mushroom gravy for a yummy dinner the whole family will love!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: how to make salisbury steak, one pan salisbury steak, salisbury steak in gravy

Servings: people

Calories: 343kcal

Author: Tanya

Equipment

1 Large skillet or Sauté pan

Ingredients

¼ cup Italian breadcrumbs
2 Tablespoons grated onion
2 Tablespoons beef broth
1 pound ground beef
1 Tablespoon dijon mustard
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 Tablespoons olive oil

Mushroom Gravy

4 Tablespoon unsalted butter
1 yellow onion sliced
8 oz baby bella mushrooms sliced
2 garlic cloves chopped
2 Tablespoon All-purpose flour
2 cups beef broth
parsley optional for garnish

Instructions

Make the steaks

Combine breadcrumbs, grated onion, and beef broth in a bowl and set aside.
In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated and then form into patties.
Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side, for about 3 minutes per side. Remove patties from the skillet and set aside.

Make the Gravy

Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened. Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.
Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy.

Video

Notes

I use one yellow onion in this recipe. I cut a quarter to grate into the patties and slice the rest.
I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks. You can also use ground chuck.
Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

Nutrition

This post was originally published on July 14, 2021. It has been updated with new photos and information.

What Fruits and Vegetables are in Season in January

January 2, 2025 by Tanya Leave a Comment

If you're looking to eat seasonally in January, plenty of options are available. Fruits and vegetables such as apples, carrots, oranges, lemons, grapefruits, kale, spinach, and sweet potatoes are all in season.

photo of collage of fruits and vegetables that states what's in season in January

Happy New Year! With this New Year, I wanted to create more helpful guides on the site. This new series of produce guides will highlight seasonal produce.

Why eat in-season produce

Eating fruits and vegetables in season is a great way to get the most out of your food. In-season produce is often fresher, tastier, and more affordable than out-of-season options. Eating in-season produce also helps reduce your environmental footprint, eliminating the need to transport produce from faraway locations.

Additionally, fruits and vegetables in season are more likely to be locally grown and harvested at the peak of their freshness. You'll find many of these options at your local farmer's market. Eating in-season produce is a healthier option that you can feel good about!

What’s in season depends on the locality. To best understand what fruits and vegetables are in season in your area, I suggest checking out a national seasonal food guide and looking for your particular area.

I currently live in North Carolina, so I look for seasonality in my state. This guide will help you decide which fruits and vegetables are available during the winter months. Continue reading to learn more about January in-season produce.

Fruits in season in January

Citrus

January is a great time to find citrus fruits like oranges and grapefruits in season. Oranges, grapefruits, lemons, limes, and even tangerines are typically in season during this time of year.

There is no need to limit yourself to just fruit and juice; citrus fruits can be used to create extraordinary recipes too! Whether you choose a citrus cobbler or tart, citrus marinated meat dish or a citrus-infused soup, it pays to take advantage of what's in season and impress your family with delicious citrus fruit recipes.

You’ll love this beet and orange salad recipe for a salad option. For an entree, these air fryer lemon pepper chicken thighs are delicious. And if dessert is your thing, this grapefruit cake or these lemon crinkle cookies will be more your speed.

Apples

January is also a great time to enjoy apples, with several varieties being in season. Apples are a classic favorite for snacking and baking and are nutritious and full of fiber. Biting into a fresh apple can bring out the flavor and texture of this delicious fruit.

Apples can be used in sweet and savory recipes, making them a versatile option for meal planning. Many apple varieties are available this time of year, so don't be afraid to try something new!

Whether you slice them for use in salads or bake them into a pie or crisp, apples are sure to bring a welcome sweetness and crunch to your winter meals. Enjoy the flavor of apples this season, and make sure to add this classic favorite to your grocery list!

Try these southern fried apples or air fryer-baked apples.

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside

Vegetables in season in January

Root Vegetables

January is a great month to take advantage of root vegetables, as many root crops are coming into season. Such root crops include carrots, turnips, and celery root. Not only are root vegetables delicious to eat on their own, but they can also be included in various recipes for extra flavor and texture.

Soups and casseroles often include root vegetables to add flavor and the natural sweetness from the root vegetable helps to add a nice balance of flavors. In addition to being flavorful, root vegetables can provide essential vitamins and nutrients to help keep your diet balanced.

Carrots

January is a great time to enjoy carrots, as they are in season during this month. Carrots are one of the most popular vegetables and can be used in both savory dishes and desserts.

Not only do carrots taste delicious, but they also provide essential vitamins and minerals for our bodies. Roasted carrots make an excellent side dish when combined with other vegetables and seasonings, while raw carrots can be added to salads to give them a crunchy texture.

Carrots are also great for baking, as they provide a natural sweetness that is sure to please any sweet tooth.

Try these air fryer carrots or this delicious carrot juice recipe. If you're looking for comforting recipes, try this creamy carrot and lentil soup.

Sweet potatoes

Sweet potatoes are an excellent source of fiber and vitamins, making them a nutritious addition to any meal. Sweet potatoes can be used for savory dishes such as casseroles or roasted vegetables or for sweeter dishes such as pies and bread. Sweet potatoes can also be mashed for a creamy side dish or made into fries for a tasty snack.

We have a ton of delicious sweet potato recipes on the blog. You could start with this delicious sweet potato salad or, for a more indulgent recipe, these candied sweet potatoes.

Rutabaga

January is a great time to enjoy rutabagas, as they are in season during this month. Rutabagas are an excellent source of vitamins and minerals, making them a nutritious addition to any meal. Rutabagas can be used for soups and stews or even roasted and mashed for a delicious side dish.

Try this easy and delicious roasted rutabaga recipe.

Leafy Greens

January is a great time to enjoy leafy greens, as many types, such as kale, spinach, and collard greens are in season. Leafy greens are an excellent source of vitamins and minerals, making them a nutritious addition to any meal. Leafy greens can be used in salads, soups, stir-fries and even smoothies.

Leafy greens can be enjoyed raw or cooked. For raw options, try this delicious kale salad that is covered in a sweet and tangy vinaigrette. You can't go wrong with this classic collard greens recipe for cooked options.

Leafy greens pair well with protein dishes and can be a part of a bigger meal. Try our spinach-stuffed chicken or this salmon wellington for entrees with greens as an ingredient.

Aromatic Vegetables

Leeks are in season during the month of January. Leeks are a type of aromatic vegetable that add flavor and texture to dishes. they can be used in soups, stews, salads and more. their mild onion-like flavor makes them a great addition to any meal.

I love to add leeks to pickled recipes, like this pickled shrimp recipe.

Legumes

Although these are available year-round, January is a great time to enjoy legumes, as many types such as lentils, chickpeas and beans, are in season. Legumes can give dishes extra flavor and texture while providing essential vitamins and minerals.

Lentils are often used in soups and stews for added protein, while beans can be used to make flavorful dips or veggie burgers. Chickpeas are great for salads, curries, and even smoothies.

Try this quick and delicious snack of crunchy air fryer chickpeas. And if you're looking for a comforting soup, you'll love this lentil soup with sausage. For bean options, this black-eyed peas salad is a family favorite.

As always, I hope you found this produce guide helpful. For other similar guides, check out my how-to-store fresh herbs guide.

Shrimp Cocktail (Easy and Delicious)

December 30, 2024 by Tanya 2 Comments

This delicious shrimp cocktail is a great appetizer to serve up for Thanksgiving, Christmas, and New Year's Eve. Quick and easy to cook, the shrimp are perfectly seasoned and can be made beforehand.

Shrimp cocktail granished with wedges of lemons.

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

I love to serve up a lighter appetizer before the main event on Thanksgiving and Christmas, and this shrimp cocktail is a classic for a reason!

This is a great finger food you can serve while the rest of the dinner is cooked to keep friends and family entertained.

The shrimp are cooked with herbs and spices and come out perfectly juicy and succulent. Serve them with some cocktail sauce and lemon wedges, and you are good to go!

A Quick Look at the Ingredients

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

Shrimp: Jumbo raw shrimp (peeled, deveined, tail-on) (The star of the dish, prepared for a tender and flavorful bite.)
Cooking Liquid (Flavor Builders): Water, salt, black peppercorns, lemon (halved), parsley (Infuses the shrimp with subtle layers of seasoning during cooking.)
Serving: Cocktail sauce (A tangy and spicy dip to complement the shrimp.)

Gather these Tools

Large pot
Slotted spoon
Mixing bowl (for serving or dipping sauce)
Measuring spoons
Knife and cutting board (for the lemon)

How to make shrimp cocktail

Bring water, salt, black peppercorns, lemon, and parsley to boil in a large stockpot. Allow to boil for about 10 minutes.

Shrimp cooking in a pot of water with lemon and herbs.

Add shrimp and cook for 3-5 minutes, until the shrimp is pink. Remove shrimp and place in a bowl of cold ice water. I use a spider strainer to get them out.

Remove shrimp from water, pat dry, and serve with cocktail sauce. Enjoy 🙂

Cooked shrimp and cocktail sauce on a plate.

Do you have to keep the tails on the shrimp?

I much prefer to keep the tails on the shrimp for this appetizer. They add more flavor to the shrimp and are easier to pick up and dip in your sauce.

Can you make it ahead of time?

This is a great make-ahead appetizer! Once the shrimp have cooled in the iced water, pat them dry and transfer them to a covered bowl, and keep them in the fridge. They will keep well for 3 to 4 days, but I prefer to serve them within 24 hours.

Can you use frozen shrimp?

I prefer fresh shrimp for this recipe, but you can use frozen if that's what you have.

You can either defrost the shrimp before cooking, or you can add them right to the pot frozen. Frozen shrimp will take longer to cook, about 5 to 6 minutes. If you are using frozen shrimp, make sure that they are shelled and deveined before adding them to the pot.

Close up of cooked shrimp served with cocktail sauce and a lemon wedge.

Tanya's Top Tips

Take care not to overcook the shrimp. They are quick to cook, and as soon as they turn an opaque pink color, take them out of the pot. Overcooking can cause them to get tough.
Be sure to plunge the cooked shrimp into ice water when ready. This will stop them from cooking so they stay nice and juicy and don't get chewy.
Great to serve as part of a shrimp cocktail appetizer, these shrimp are also great served on a bed of salad for a sit-down course.
If you can't find jumbo shrimp, large or extra-large shrimp work great, too.

I hope you love this shrimp cocktail recipe as much as we do. Looking for more appetizers, check out the ones below.

More Easy Appetizers

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!

Print Recipe

5 from 1 vote

Shrimp Cocktail

This delicious shrimp cocktail is a great appetizer to serve up for Thanksgiving, Christmas and New Year's Eve. Quick and easy to cook, the shrimp are perfectly seasoned and can be made ahead of time.

Prep Time2

Cook Time15

Total Time17

Course: Appetizer

Cuisine: American

Keyword: easy shrimp appetizer, how to make shrimp cocktail

Servings: servings

Calories: 128kcal

Author: Tanya

Ingredients

12 cups water
1 Tablespoon salt
1 Tablespoon black peppercorns
1 lemon cut in half
1 handful parsley
16 oz jumbo raw shrimp peeled, deveined, tail-on
cocktail sauce to serve

Instructions

Bring water, salt, black peppercorns, lemon, and parsley to boil in a large stockpot. Allow to boil for about 10 minutes.
Add shrimp and cook for 3-5 minutes, until the shrimp is pink. Remove shrimp and place in a bowl of cold ice water.
Remove shrimp from water, pat dry, and serve with cocktail sauce. Enjoy 🙂

Notes

Take care not to overcook the shrimp. They are quick to cook and as soon as they turn an opaque pink color take them out of the pot. Overcooking can cause them to get tough.
Be sure to plunge the cooked shrimp into ice water when they are ready. This will stop them from cooking so that they stay nice and juicy and don't get chewy.
Great to serve as part of a shrimp cocktail appetizer, these shrimp are also great served on a bed of salad for a sit down course.

Nutrition

This post was originally published on November 19, 2020. It has been updated with new information.

Steamed Fish Recipe (Jamaican Style)

December 23, 2024 by Tanya 4 Comments

This Steamed Fish Recipe is bursting with flavor and perfect for a quick and satisfying weeknight meal. Made with whole fish and paired with a medley of vibrant vegetables, it’s served with a rich, flavorful broth that takes this dish to the next level.

steamed fish covered in vegetables on white platter plate

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

Fish has always been a staple in my home, appearing on our dinner table at least twice a week. Growing up near the beach, my Dad would bring home fresh fish regularly—a tradition I didn’t fully appreciate as a child but cherish deeply now.

This Jamaican-inspired steamed fish is a nod to my parents’ cooking but with a few of my personal touches. I use my homemade fish seasoning to season the fish and vegetables before steaming them with some vegetable broth. The fish becomes tender, and the dish is full of flavor.

You'll notice that I don't use a steamer or bamboo basket to steam the fish. For this method, the fish is steamed in a sauté pan using the vegetables as a base and vegetable broth as the steaming liquid.

Do you love fish as much as I do? Check out my Oven-Baked Fish recipe or my Jamaican Escovitch Fish for other easy and tasty options.

The Ingredients I Use for this Recipe

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

For the Fish

2 whole snapper fish (1.5-2 pounds), cleaned and scored for even cooking. You can also use other kinds of fish, like tilapia, sea bass, cod, or grouper. These options work well for steaming because they have firm, flaky flesh that absorbs flavors beautifully without falling apart during cooking.
Fish seasoning: Adds robust flavor to the fish. You can use store-bought or homemade.
Lime juice: Essential for cleaning the fish.

The Vegetables and Aromatics

Vegetables: Onions, tomatoes, carrots, bell peppers, and okra create a vibrant, healthy base.
Garlic and scallions: Add depth to the dish with their aromatic flavors.
Fresh thyme and scotch bonnet pepper: Bring authentic Jamaican flavors, with the pepper adding optional heat. If you can't find a scotch bonnet, habanero and jalapeño are good substitutes.

Steaming Liquid

Vegetable stock: Serves as the flavorful base for steaming.
Butter: Adds richness to the broth. You can use unsalted or salted.

Tools Needed

Sauté Pan with Lid: Ideal for steaming fish and vegetables evenly, thanks to its tall sides and wide base. You can also use a large skillet if you don't have a sauté pan.
Sharp Knife: Perfect for scoring the fish and prepping vegetables.
Cutting Board: A sturdy surface for slicing and chopping ingredients.
Fish Spatula or Tongs: To handle the fish gently without breaking it apart.
Wooden Spoon or Silicone Spatula: To stir vegetables without damaging the pan.

How to make Steamed Fish

1. Steamed fish prep

Clean the fish thoroughly with lime juice and water, then pat dry. Score the fish by cutting shallow diagonal cuts on both sides of the fish.

Season the fish (inside and out) with fish seasoning. Let it marinate for 20 minutes to soak in the flavors.

seasoned whole red snapper filets before cooking

2. Set Up the Vegetables for Steaming

Heat olive oil in a large skillet over medium heat.

Add the sliced onions, carrots, bell pepper, garlic, green onions, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.

Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter.

vegetables in saute pan with vegetable broth on bottom

3. Steam the Fish

Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.

Cover the skillet tightly and steam over medium-low heat for 15-20 minutes (for whole fish) or 10-12 minutes (for fillets).

cooked steamed fish on top of vegetables

4. Serve and Enjoy

The fish is done when it flakes easily with a fork and the vegetables are tender. Serve the fish by spooning the broth and vegetables over the top.

Remove the skillet from the heat and serve.

Hint: Spoon some of the rich broth and softened vegetables over the fish for a beautiful presentation.

steamed fish in pan with cooked vegetables over top

Make-Ahead and Storage Options

While this dish is best served fresh to maintain the tender texture of the fish and the vibrancy of the vegetables, you can prepare some components ahead of time to save time:

Clean and Season the Fish:

Clean the fish with lime juice and water, pat it dry, and season it up to 24 hours in advance. Store the seasoned fish in an airtight container in the refrigerator.

Prep the Vegetables:

Slice and chop the vegetables (onions, carrots, tomatoes, bell peppers, etc.) ahead of time. Store them in separate airtight containers or zip-top bags in the refrigerator for up to 2 days.

Storage Instructions

Refrigerate: Cool fish to room temperature, store in an airtight container, and refrigerate for 3-4 days.

Reheat: Warm fish and broth in a skillet over medium-low heat to maintain texture.

Freeze (Not Ideal): If needed, freeze in a sealed container for up to 1 month. Thaw in the fridge and reheat gently.

The Best Fish for Steaming: Top Picks for Flavor and Texture

When it comes to steaming, choosing the right fish is key to getting tender, flaky, and flavorful results. Whole snapper is a top choice for its firm texture and ability to hold up during cooking, making it perfect for dishes like Jamaican steamed fish. Other great options include tilapia, sea bass, and cod—all mild, versatile, and ideal for absorbing the delicious flavors of your steaming liquid and seasonings.

For the best results, opt for fresh, high-quality fish, and don’t forget to clean and score it for even cooking!

Sides to Complete Your Steamed Fish Meal

Serve your steamed fish with some classic sides to round out the meal. Rice and peas make the perfect hearty base, while callaloo adds a boost of greens. And don’t forget the green banana and boiled dumplings—they’re just right for soaking up all that flavorful broth!

Tanya's Top Tip

To keep your vegetables vibrant and delicious, add delicate ones like okra and tomatoes later in the cooking process. This prevents them from becoming too soft or mushy, ensuring they retain their texture and flavor while complementing the tender steamed fish.

I hope you like this Jamaican steamed fish recipe as much as we do!

Looking for other recipes like this? Try these:

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!

Print Recipe

No ratings yet

Jamaican Steamed Fish Recipe

Prep Time25

Cook Time15

Total Time40

Course: entree

Cuisine: Jamaican

Keyword: steamed fish, steamed fish recipe

Servings:

Calories: 617kcal

Author: Tanya

Ingredients

2 whole snapper fish 1.5-2 pounds, cleaned and scored
1 lime juiced (for cleaning and seasoning the fish)
2 Tablespoons fish seasoning separated
2 Tablespoons olive oil
1 medium yellow onion sliced
1 carrot thinly sliced
1 bell pepper sliced
2 green onions (scallions) chopped
4 cloves garlic minced
2 slices scotch bonnet pepper optional, for heat
1 Roma tomato chopped
6-8 whole okra pods trimmed
1 cup vegetable stock
4 sprigs fresh thyme
2 Tablespoons unsalted butter

Instructions

Clean the fish with lime juice and water, then pat dry.
Season the fish (inside and out) with 1.5 Tablespoons fish seasoning. Let it marinate for 20 minutes.
Heat olive oil in a large skillet over medium heat. Add the sliced onions, carrots, bell pepper, green onion, garlic, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.
Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter to the pan.
Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.
Cover the pot tightly and steam over medium-low heat for 15-20 minutes.
The fish should flake easily with a fork and appear opaque, and the vegetables should be soft and tender.
Remove the skillet from the heat.
Serve with rice and peas, steamed callaloo, or boiled dumplings. Spoon some of the broth and softened vegetables over the fish.

Notes

You can replace whole fish with fish filets. For fish filets, reduce cooking time to 10-12 minutes for fillets.
Large fish will take longer to steam. Ensure the fish flakes easily with a fork.

Nutrition

Vegetable Beef Soup (Hearty and Delicious)

December 21, 2024 by Tanya 9 Comments

This Vegetable Beef Soup is made with tender beef, vibrant vegetables, and a rich, savory broth; it’s the perfect dish to warm you up from the inside out.

vegetable beef soup in bowl with spoon in background

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

It has been getting so cold outside! And I don't know about you, but when it gets this cold all I want to do is stay inside and try and get as warm as possible.

That is why this vegetable beef soup is the perfect meal to not only warm you up but will fill you up too. I love how simple it is to make, yet it feels like a labor of love every time. The recipe includes a mix of vegetables simmered in a flavorful beef broth.

If you love warming soup recipes, you will also love this sausage lentil soup recipe.

Ingredients Needed

Beef stew meat: These tender chunks of beef provide depth and heartiness to the soup. The beef becomes wonderfully soft as it simmers, infusing the broth with flavor.
Low sodium beef broth: Using low-sodium beef broth is important so that the soup doesn't become too salty. You will have better control of the sodium level by being able to add salt to your liking.
Fire-roasted diced tomatoes: The fire-roasted tomatoes add a subtle smokiness and a bit of tang to the broth.
Mixed vegetables (carrots, corn, peas, green beans): A colorful mix of vegetables adds texture and nutrition. It also brings a touch of sweetness, making the soup heartier and more filling.
Yellow onions, celery, and garlic cloves: These vegetables build the foundation of flavor for the soup. It releases delicious flavors as they cook and add layers of taste to the broth.
Seasoning: Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves add more flavor to the soup.

Tools Needed

Large pot or Dutch oven
Cutting board
Knife
Wooden spoon or ladle
Measuring spoons and cups
Can opener
Tongs or slotted spoon

How to Make Vegetable Beef Soup

Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set it aside.

Reduce the heat to medium, and add the chopped onions, celery, and garlic to the pot. Sauté for 8-10 minutes, or until the vegetables soften and the onions become translucent.

Add the beef back to the pot. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves. . Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.

After 40 minutes, add the mixed vegetables. Stir well and cover the pot. Let it simmer for another 10 to 15 minutes, or until the vegetables are tender. Check the seasoning and adjust with more salt and pepper if necessary.

Remove and discard the bay leaves before serving hot.

How to Store

To store vegetable beef soup, let it cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days.

For longer storage, you can freeze the soup in a freezer-safe container or resealable bag for up to 3 months.

When you reheat the soup, make sure to heat it thoroughly on the stove or in the microwave. If frozen, it’s best to thaw the soup in the refrigerator overnight before reheating.

FAQ

Can I use different vegetables in vegetable beef soup?

Absolutely! You can customize the soup with any vegetables you like or have available. For example, add potatoes for more variety and flavor.

How do I make vegetable beef soup thicker?

To thicken the soup, puree some of the vegetables. You can also blend part of the soup in a blender and put it back in the pot. Alternatively, you can add a thickening agent like cornstarch or flour mixed with a little water.

What can I serve with vegetable beef soup?

Vegetable beef soup pairs well with crusty bread or a fresh salad. It is also delicious served with crackers or a side of cornbread for a complete meal.

vegetable beef soup in bowl with veggies on top

Tanya's Notes

To make the soup heartier, you can add cooked rice or pasta during the final 10 minutes of simmering.

I hope you like this vegetable beef soup recipe as much as we do! Looking for more soup recipes? Try these out:

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!

Print Recipe

5 from 2 votes

Vegetable Beef Soup (Hearty and Delicious)

It is always the perfect time to bring out your biggest pot to make this warm and hearty soup. Packed with tender beef, vibrant vegetables, and a rich, savory broth, it’s the perfect dish to warm you up from the inside out.

Prep Time15

Cook Time55

Total Time1 10

Course: entree, Soup

Cuisine: American

Keyword: vegetable beef soup

Servings:

Calories: 246kcal

Author: Tanya

Ingredients

2 Tablespoons olive oil
1 lb beef stew meat cut into small pieces
2 yellow onions chopped
2 celery stalks chopped
2 garlic cloves chopped
8 cups low-sodium beef broth
1 15 oz can fire-roasted diced tomatoes, undrained
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon Cajun seasoning
½ teaspoon black pepper
½ teaspoon dried thyme
2 bay leaves
3-4 cups mixed vegetables carrots, corn, peas, green beans

Instructions

Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set aside.
Reduce the heat to medium, add the chopped onions, celery, and garlic to the pot, and sauté for 8-10 minutes, or until the vegetables soften and the onions become translucent.
Add the beef back to the pot. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves. Stir well to combine.
Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.
After 40 minutes, add the mixed vegetables to the pot. Stir well, cover, and continue simmering for another 10-15 minutes, or until the vegetables are tender.
Check the seasoning and adjust with more salt and pepper if necessary. Remove and discard the bay leaves.
Serve hot.

Notes

To make the soup heartier, add cooked rice or pasta during the final 10 minutes of simmering.

Nutrition