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Red Beans and Rice

by 2 Comments

Red Beans and Rice is a classic Louisiana dish made with creamy red kidney beans, smoky andouille sausage, and the holy trinity of Cajun cooking, onions, celery, and bell pepper. This hearty, flavorful dish is perfect for a comforting weeknight dinner or Sunday supper.

overhead of red beans and rice in black bowl with fork picking up beans

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I've been to New Orleans a couple of times and have eaten at so many Cajun restaurants during my visits. I absolutely fell in love with red beans and rice. The best red beans and rice, in my opinion, are flavorful, super creamy, and just downright delicious. I've made it many times before and after my visits, and feel like I've finally nailed down a recipe I absolutely love.

pic of Tanya

My version stays true to the basics. I use water as my flavor liquid, along with some reserved bean water, Cajun seasoning, and andouille sausage. I cook this low and slow, which lets the beans become incredibly tender and creamy.

I also opted to soak my red beans overnight. I'm usually team no-soak when it comes to bean recipes, but for this red beans recipe, I felt the results were better when I soaked and used some of the soaking liquid, along with fresh water, to cook the beans. I do the same method when making my Jamaican stew peas, a somewhat similar dish, with a totally different flavor profile. Either way, you will be blown away by this classic dish.

Love, Tanya

A Quick Look at The Ingredients

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

  • Oil - for sautéing the vegetables and browning the sausage
  • Yellow onion, celery, green bell pepper - chopped, the holy trinity of Cajun cooking
  • Garlic - minced. I love adding garlic to my recipes.
  • Bay leaves - essential for that authentic Louisiana flavor
  • Dried red kidney beans - soaked overnight.
  • Andouille sausage - chopped, gives the dish its signature smoky flavor
  • Bean water, fresh water - reserved from soaking and for cooking
  • Cajun seasoning - for that authentic Louisiana flavor
  • Hot sauce, green onions - to taste and for garnish
  • cooked rice - for serving with the beans.
ingredients for red beans and rice on table

How to Make this Red Beans and Rice Recipe

Step 1: Rinse and sort the kidney beans, discarding any broken pieces. Place them in a large bowl and cover with plenty of water. Soak overnight, then drain and reserve 3 cups of the soaking liquid.

Step 2: In a large pot, heat oil over medium-high heat. Add the sausage and cook until browned, about 5-6 minutes. Remove and set aside.

Step 3: Add onion, celery, and bell pepper to the same pot. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.

sausage cooking in pot
onion, bell pepper, celery, and garlic in pot cooking

Step 4: Add the soaked beans, the reserved sausage, Cajun seasoning, bay leaves, 3 cups reserved bean water, and about 5 cups fresh water. The liquid should cover the beans by at least 2 inches.

Step 5: Bring to a rolling boil and cook uncovered for 30 minutes, stirring occasionally. This step helps eliminate naturally occurring toxins in red kidney beans. Add about 2 cups of fresh water to allow the bean water to cover the beans by 2 inches.

red beans and rice in pot after boiling for 30 minutes

Step 6: Reduce the heat to low, cover, and simmer for 1-2 hours, stirring occasionally, until the beans are creamy and tender. Add more water as needed to keep them submerged.

Step 7: Mash some of the beans against the side of the pot to thicken the mixture and create that signature creamy texture.

spoon picking up creamy red beans and rice

Step 8: Remove the bay leaves. Season with hot sauce to taste and serve over cooked white rice. Garnish with green onions.

spoon inside pot of red beans and rice

Tips and Variations

  • Make it vegetarian by omitting the sausage and using vegetable broth instead of some of the water. Use ingredients like smoked paprika to add smoky flavor.
  • Adjust the heat level by adding more or less hot sauce and Cajun seasoning.
  • For a thicker consistency, mash more of the beans. For a brothier dish, leave them whole.

Why Do Red Kidney Beans Need to Be Boiled for 30 Minutes?

Soaking beans overnight reduces cooking time to an hour after boiling. Boil red kidney beans for 30 minutes to destroy the toxin phytohaemagglutinin, which can cause stomach upset. The FDA advises this to ensure proper temperature throughout. Avoid using a slow cooker, as it doesn't get hot enough.

How to Store Red Beans and Rice, and How Long Does It Last?

Store red beans and rice in separate airtight containers in the refrigerator. The beans and rice will last for up to 4 days. You can also freeze the beans for up to 3 months. Just remember to defrost before reheating. When reheating, add a splash of water to the beans if they've thickened up too much. Reheat on the stovetop over medium heat or in the microwave until warmed through.

a very close up photo of red beans and rice

Tanya's Top Tips

  • Soak your beans overnight and reserve some of the soaking liquid for extra flavor. If you're not a fan of using the water the beans are soaked in, then use fresh water or chicken broth for added flavor.
  • Brown your sausage first to develop a deeper, richer flavor in the final dish.
  • Stir occasionally during the simmering phase to prevent sticking, but don't stir too much or the beans will break apart.
  • The dish tastes even better the next day, after the flavors have had time to meld.

I hope you love this red beans and rice recipe as much as we do. If you're looking for more Southern comfort food recipes, try these out:

  • Cornbread - cornbread and red beans and rice are the perfect combo. Use the cornbread to mop up some of the red bean gravy.
  • Dirty Rice - Flavorful rice cooked with ground meat and Cajun seasonings
  • Blackened Pasta - This blackened chicken alfredo is so flavorful. Alfredo sauce flavored with blackened seasoning.

If you make this red beans and rice recipe, please let me know how you like it by leaving a review. Your feedback is appreciated!

overhead of red beans and rice in black bowl with fork picking up beans
Print Recipe
5 from 2 votes

Red Beans and Rice Recipe

A classic Louisiana dish with creamy red kidney beans, smoky andouille sausage, and aromatic vegetables, cooked low and slow for maximum flavor.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Overnight Soak8 hours
Total Time9 hours 45 minutes
Course: entree
Cuisine: American
Keyword: red beans and rice
Servings: 8
Calories: 570kcal
Author: Tanya

Ingredients

  • 1 pound dried red kidney beans soaked overnight
  • 1 tablespoon olive oil
  • 1 pound andouille sausage chopped
  • 1½ cups chopped yellow onion about 1 large onion
  • 1 cup chopped celery white parts removed, about 2 stalks
  • 1 cup chopped green bell pepper about 1 large
  • 6 cloves garlic minced
  • 3 bay leaves
  • 3 cups bean water reserved from soaking
  • 5-7 cups fresh water
  • 1 tablespoon Cajun seasoning
  • Hot sauce to taste
  • ½ cup chopped green onion for garnish
  • 6 cups Cooked rice for serving

Instructions

  • Rinse and sort the kidney beans, discarding any broken pieces. Place them in a large bowl and cover with plenty of water. Soak overnight, then drain and reserve 3 cups of the soaking liquid (bean water).
  • In a large pot, heat olive oil over medium-high heat. Add the sausage and cook until browned, about 5-6 minutes. Remove and set aside.
  • Add onion, celery, and bell pepper to the same pot. Sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the soaked beans, the reserved sausage, Cajun seasoning, bay leaves, 3 cups reserved bean water, and 5 cups fresh water. The liquid should cover the beans by at least 2 inches.
  • Bring to a rolling boil and cook uncovered for 30 minutes, stirring occasionally. Aftter 30 minutes, add about 2 cups of fresh water to allow the water to cover the beans by 2 inches.
  • Reduce the heat to low, cover, and simmer for 1-2 hours, stirring occasionally, until the beans are creamy and tender. Add more water as needed to keep them submerged.
  • Mash some of the beans against the side of the pot to thicken the mixture.
  • Remove the bay leaves.
  • Season with hot sauce to taste and serve over cooked white rice. Garnish with green onions.

Video

Notes

  • The 30-minute boiling step is essential for food safety. Red kidney beans contain phytohaemagglutinin, a toxin that must be destroyed by boiling at high temperatures. If you don't have 30 minutes to boil, I would suggest boiling uncovered for atleast 10 minutes.
  • This dish tastes even better the next day. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 570kcal | Carbohydrates: 75g | Protein: 27g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 483mg | Potassium: 1162mg | Fiber: 11g | Sugar: 4g | Vitamin A: 645IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 5mg

Air Fried Macaroni and Cheese Balls

by 50 Comments

These Air-Fried Macaroni and Cheese Balls are perfect for any day of the week. Air fry them for a healthier version of your favorite appetizer.

macaroni and cheese balls in air fryer basket

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

The Air Fryer is pretty amazing for my fried favorites, especially appetizers. I’ve made air-fried egg rolls, chicken wings, and bacon-wrapped chicken bites. It was about time I did another favorite of mine, macaroni and cheese balls. 

pic of Tanya

Whether you call them mac and cheese bites, balls, or macaroni nuggets, these crispy air-fried treats are about to become your new favorite appetizer.

Traditionally deep-fried in hot oil, I decided to give them a healthier makeover in my Air Fryer. This resulted in golden, crunchy on the outside, creamy on the inside bites that are less messy and surprisingly easy to make. If you're into making restaurant-quality apps in your air fryer, try these air fryer crab cakes.

♡ Tanya

A Quick Look at the Ingredients

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

  • Leftover Mac and Cheese - The star of the show! Use refrigerated, baked mac and cheese that's thick enough to hold together when rolled into balls. I do not recommend using box mac and cheese.
  • Eggs & Milk - Creates the binding wash that helps the breading stick to each ball.
  • Panko Breadcrumbs - Gives you that extra crispy, golden exterior that regular breadcrumbs can't achieve.
  • Garlic Powder - Adds savory depth and complements the cheese beautifully.
  • Paprika - A touch of smoky flavor and gorgeous color.
  • Salt - Enhances all the flavors.
  • Cooked Bacon (Optional) - Mixed into the breading for extra crunch and a salty, smoky kick. Totally optional but highly recommended!

The Kind of Mac and Cheese needed for this Recipe

Before I get into making this dish, I’d like to discuss the right kind of macaroni and cheese to make it work. You’ll need leftover mac and cheese that has been cooled and refrigerated in a bowl or pan, so it sticks together. That will make the balls easier to roll and hold together. 

You will also need mac and cheese with a cheese sauce that thickens once refrigerated. Most macaroni and cheese will do this, but some may not. Baked macaroni and cheese usually thickens up once refrigerated.

 If you’re making the macaroni and cheese the same day you make the bites, you will need to cook it, let it cool, and refrigerate it for about 4 hours.

I’ve made this recipe with both this creamy baked macaroni and cheese and this Air Fryer Mac and Cheese leftovers. 

How to Make Air-Fried Macaroni and Cheese Balls

Step 1: Using your leftover refrigerated macaroni and cheese, take large chunks, about 2 Tablespoons, and roll into balls. Set aside.

rolled up macaroni balls on a baking sheet

Step 2: Create a dredging station by adding the egg and milk to one bowl and whisking to combine. Then, in another bowl, add panko breadcrumbs, garlic salt, salt, and cooked chopped bacon. The bacon is optional in this recipe; I’ve made it with and without, and both are yummy. 

dredgins station of eggs, panko, and macaroni and cheese balls in front of air fryer basket

Step 3: Grab a macaroni and cheese ball, dip it in the egg and milk mixture to coat the entire ball, then add it to the panko mixture, then place it on a lined parchment paper cookie sheet. Repeat for all the balls, and then put them in the freezer and freeze for 30 minutes. 

coated macaroni and cheese balls

Step 4: When your 30 minutes are up, remove the macaroni and cheese balls from the freezer. Preheat your air fryer to 360°F. Place the macaroni and cheese balls into your air fryer basket in a single layer, making sure they don’t touch. Air fry for 8-10 minutes until light and golden on the outside. Remove, serve, and enjoy. 

ProTip: These are good on their own but are even more amazing with a dipping sauce. I like Sweet Thai Chili Sauce, while my daughters opt for BBQ. Hubby eats them as is without any dipping sauce.

Looking for Ideas of what to Serve this with? Try these out:

Watch this video tutorial and see how I make these mac and cheese bites from start to finish.

Print Recipe
4.45 from 34 votes

Air Fried Macaroni and Cheese Balls

These Air Fried Mac and Cheese Balls are fried to perfection in the Air Fryer. A much healthier version of your favorite mac and cheese appetizer.
Prep Time10 minutes
Cook Time8 minutes
Freezer30 minutes
Total Time48 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer mac and cheese bites, macaroni and cheese balls
Servings: 4 people
Calories: 887kcal
Author: Tanya

Ingredients

  • 4 cups leftover macaroni and cheese refrigerated
  • 2 eggs
  • 2 Tablespoon milk
  • 1 cup Japanese Panko
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 2 slices cooked bacon chopped finely (optional)

Instructions

  • Using your leftover refrigerated macaroni and cheese, take large chunks, about 2 Tbsp, and roll into balls. Set aside.
  • In a bowl, add egg and milk and whisk to combine. Then in another bowl, add panko breadcrumbs, salt, garlic powder, paprika, and chopped bacon if using, and stir to combine.
  • Grab a macaroni and cheese ball and place in egg and milk mixture, coating the entire ball, then add to the panko mixture, then add to a lined parchment paper cookie sheet. Place in the freezer and freeze for 30 minutes.
  • Preheat your air fryer on 360 degrees. After the 30 minutes, remove the macaroni and cheese balls from the freezer and place them into air fryer basket in a single layer, making sure they don’t touch. Air fry for 8-10 minutes until light and golden on the outside. Remove, serve, and enjoy.

Video

Nutrition

Calories: 887kcal | Carbohydrates: 116g | Protein: 37g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 96mg | Sodium: 2539mg | Potassium: 569mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Calcium: 345mg | Iron: 6mg

This post was first published on August 20, 2019. It has been updated.

Southern Style Sweet Potato Casserole

by 2 Comments

Southern Sweet Potato Casserole is a delicious dish made with creamy sweet potato filling and topped with an oat and brown sugar mixture. This dish is perfect for Sunday dinner or as a side with a beautifully roasted turkey.  

a scoop removed from the corner of the casserole dish with a spoon sticking out

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

When it comes to sweet potatoes, I have my favorite ways to make them. We like candied sweet potatoes, and we also love a good Southern sweet potato pie. But I had to share this delicious sweet potato casserole to round out our love of sweet potatoes. This will be your favorite way to make this southern-style casserole this year!  

pic of Tanya

My version of sweet potato casserole is lighter and made without a marshmallow topping. It's topped with light brown sugar, melted butter, oats, and cinnamon for a wonderfully warm flavor combination. I'm just not a huge fan of marshmallows on sweet potatoes.

The best part of this southern sweet potato casserole recipe is how easy it is to make and the sweet yet comforting flavors. You won't be able to put down your fork!  

♡ Tanya

A Quick Look at the Ingredients

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

Filling: 

  • Sweet potatoes - I always roast my sweet potatoes before mashing them for this filling. Roasting caramelizes the natural sugars, giving this southern sweet potato casserole the best, most authentic flavor. You can boil them if you're short on time, but roasting is worth it.
  • Sugar, Eggs, Butter, Heavy Cream, Vanilla extract, and salt - these ingredients round out the filling, giving it a creamy and delicious base.

For the Oat Topping:

This southern sweet potato casserole uses a traditional streusel-style topping instead of marshmallows— a classic variation that lets the sweet potato flavor shine through.

  • Unsalted Butter, Light Brown Sugar, All-Purpose Flour, Oats, and Ground Cinnamon
ingredients labeled in small bowls for southern style sweet potato casserole

How to make Southern Sweet Potato Casserole 

Step 1: Preheat the oven to 425 degrees Fahrenheit (218°C). Wash and dry sweet potatoes. Use a fork and poke the sweet potatoes all over. Place the sweet potatoes on a lined sheet pan and bake in the preheated oven for 45-50 minutes, until they have softened. Remove from the oven and allow the sweet potatoes to cool. 

Step 2: Reduce the oven temperature to 350 degrees Fahrenheit. 

Once the sweet potatoes are cool enough to handle, remove the skins and place them in the bowl of a stand mixer. Beat the potatoes on low speed until smooth. Add white granulated sugar, eggs, unsalted butter, heavy cream, vanilla extract, and kosher salt, and beat until combined, about 1-2 minutes. Pour the mixture into a 9x13 baking dish and set aside. Rinse and dry the bowl of the stand mixer. 

sweet potatoes in a mixing bowl

Step 3: Prepare the topping by combining cold unsalted butter, light brown sugar, all-purpose flour, old-fashioned oats, and ground cinnamon in the bowl of the stand mixer. Beat the mixture on low speed until combined, and it starts to stick together in about 1 minute.

brown sugar topping in a mixing bowl with a white paddle

Step 4: Break the topping into pieces and place it over the sweet potato mixture in the baking dish. 

casserole sprinkled with brown sugar topping in a white casserole dish on a white background

Step 5: Bake in the preheated oven for 55minutes to 1 hour, until the top is golden and the bottom is bubbly around the edges. Remove and allow to cool for 5 minutes before serving.

topping spread out over the casserole

Tanya's Top Tips

  • You can also air fry or microwave your sweet potatoes if you need them done a bit quicker. To air fry, cook them at 400° F for 35-40 minutes. To microwave, cook them for 8-10 minutes, flipping halfway, until they're fork tender.
  • You can combine the filling by hand if you don’t have a stand mixer using a large bowl, a potato masher, or a hand mixer. For the topping, use a pastry cutter, two butter knives, or your fingers to combine.
  • Use cold unsalted butter in the oat topping. It'll allow the oat topping to be nice and crunchy, which is the perfect pair to the smooth sweet potato filling.

Variations 

Here are some different options you can try when making your casserole dish.

  • Add mini marshmallows for a different topping.
  • Make a streusel topping with pecans or walnuts.  
  • Add a splash of bourbon for fun!...and taste. It's really for the flavor lol.
  • Use white or purple sweet potatoes for a fun color change.  
a scoop removed from the corner of the casserole dish with a spoon sticking out

How to serve 

Serve this easy sweet potato casserole with other side dishes depending on your traditions and your meal.

If you're making it for Sunday dinners, serve it with southern green beans, cornbread, or a beet and orange salad.   

Pair it with candied sweet potatoes, cheesy scalloped potatoes, or soft dinner rolls to serve for special occasions.

How to store Southern-style sweet potato casserole

To refrigerate leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave in 30-second increments until warmed through, or reheat the entire casserole covered with foil at 350°F for 20-25 minutes.

To make ahead: Prepare the casserole completely (up to adding the topping), but don't bake it. Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to serve, let it sit at room temperature for 30 minutes, add the oat topping, then bake as directed.

To freeze: Assemble the casserole (without topping), wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, add the topping, and bake as directed.

a scoop removed from the corner of the casserole dish with a spoon sticking out

FAQs

Why do you add eggs to sweet potato casserole?

Eggs bind the sweet potatoes together and provide a bit of liquid to help keep the casserole moist.

Can you use canned sweet potatoes?

You can use canned potatoes for this recipe; fresh sweet potatoes have the best flavor and texture. If using canned, you may need to adjust the amount of sugar in the recipe.

Can I boil the sweet potatoes for sweet potato casserole?

I recommend roasting your sweet potatoes for the best results. Sweet potatoes release natural sugars when roasting, giving this dish the best flavor. If you prefer to boil your sweet potatoes, peel and chop your sweet potatoes before placing them in a pot with water that covers the potatoes by 2 inches. Boil the sweet potatoes until tender, then drain.

a scoop removed from the corner of the casserole dish with a spoon sticking out

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

a scoop removed from the corner of the casserole dish with a spoon sticking out
Print Recipe
5 from 5 votes

Southern Style Sweet Potato Casserole Recipe

Southern Style Sweet Potato Casserole is a delicous dish made with creamy sweet potato filling and topped with an oats and brown sugar mixture.
Prep Time1 hour
Cook Time1 hour
Course: Side Dish
Cuisine: American
Keyword: sweet potato casserole
Servings: 10 servings
Calories: 432kcal
Author: Tanya

Ingredients

Filling

  • 3 pounds sweet potatoes (about 6 medium-sized sweet potatoes, about 8 ounces each) or 4 cups mashed sweet potatoes
  • ¾ cup white granulated sugar
  • 2 large eggs lightly beaten
  • 4 Tablespoons unsalted butter softened
  • ½ cup heavy cream
  • 1 ½ teaspoons vanilla extract
  • 1 teaspoon kosher salt

Topping

  • 8 Tablespoons cold unsalted butter diced
  • ½ cup light brown sugar packed
  • ½ cup all purpose flour
  • ½ cup old fashioned oats
  • ½ teaspoon ground cinnamon

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Wash and dry sweet potatoes. Use a fork and poke the sweet potatoes all over. Place the sweet potatoes on a lined sheet pan and bake in the preheated oven for 45-50 minutes, until the sweet potatoes have softened. Remove from the oven and allow the sweet potatoes to cool.
  • Reduce the heat of the oven to 350 degrees Fahrenheit.
  • Once the sweet potatoes are cool enough to handle, remove the skin from the sweet potatoes and place the sweet potatoes in the bowl of a stand mixer. Beat the potatoes on low speed until smooth. Add granulated sugar, eggs, butter, heavy cream, vanilla extract, and kosher salt, and beat the mixture for about 1-2 minutes until combined. Pour the mixture into a 9x13 baking dish and set aside. Rinse and dry the bowl of the stand mixture.
  • Next, prepare the topping by combining cold butter, brown sugar, all-purpose flour, oats, and ground cinnamon in the bowl of the stand mixture. Beat the mixture on low speed until combined, and it starts to stick together, about 1 minute. Break the topping up and place the topping over the sweet potato mixture in the baking dish.
  • Bake in the preheated oven for 55 minutes to 1 hour, until the top is golden and the bottom is bubbly around the edges. Remove and allow to cool for 5 minutes before serving.

Notes

  • You can also air fry or microwave your sweet potatoes if you need them done a bit quicker. To air fry, air fry on 400 degrees Fahrenheit for 35-40 minutes. To microwave, for 8-10 minutes, flipping halfway.
  • You can mix the mixture by hand if you don’t have a stand mixer. For the topping, use a pastry cutter, two butter knives, or your fingers to combine the mixture.

Nutrition

Calories: 432kcal | Carbohydrates: 61g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 330mg | Potassium: 525mg | Fiber: 5g | Sugar: 32g | Vitamin A: 19954IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg

This post was first published on July 26, 2022. It has since been updated.

Instant Pot Turkey Breast (Juicy & Easy!)

by 48 Comments

This Instant Pot Turkey Breast recipe is the perfect way to make turkey and gravy in the Instant Pot Pressure Cooker. Whether it’s bone-in or boneless, you can have a moist and delicious turkey breast in a fraction of the time.

turkey breast sliced on a plate

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I know people generally love turkey around Thanksgiving but I can honestly eat turkey year-round. Fried for breakfast, sliced on a sandwich covered in mayo and tomato, or served with a side of stuffing. That being said, who has time to spend a few hours baking a turkey? Not I, not I at all. 

pic of Tanya

This Instant Pot aka Electric Pressure Cooker method of making a turkey breast is my kind of method. I love how much quicker this in the pressure cooker, compared to the oven.

For this recipe, I use a defrosted turkey breast. If you aren't a fan of defrosting and want to cook from frozen, this recipe shows how to cook a turkey breast from frozen in the Instant Pot.

You'll also notice I cover this turkey breast in mayonnaise and seasonings before pressure cooking. The mayo trick has been a gamechanger and it has many home cooks fall in love with this recipe over the years. I hope you love it.

♡ Tanya

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 Turkey:

  • Bone-in turkey breast (or boneless, see notes)
  • Mayonnaise - helps create a golden, crispy skin
  • Chicken broth - for pressure cooking

The Seasoning Blend:

For the Aromatics:

  • Onions and celery

For the Gravy:

  • All-purpose flour
  • Water
  • Salt and pepper to taste
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How to make Bone-in Instant Pot Turkey Breast

First, make sure your turkey is clean and dried and has the inner gravy packets and giblets removed. Then rub mayonnaise all over your turkey. Then season your turkey breast with poultry seasoning, garlic powder, onion powder, salt, and pepper. Make sure to rub the mayonnaise and seasoning all over the breast and under the skin. 

Place a chopped onion and a chopped celery stick into the cavity of the turkey breast. 

raw bone in turkey breast with seasoning

This next part will depend on the size of the breast and the size of the Instant Pot:

For a 6 quart Instant Pot, a bone-in turkey breast that’s under 5 pounds will likely fit in the Pot on a trivet. If it does, use the trivet when cooking. For a bone-in breast over 5 pounds, I place the breast in the Instant Pot without the trivet so it fits. 

Pour 1 cup of chicken broth into your Instant Pot. Add turkey breast into the pot, skin side facing down.

raw bone in breast with seasoning inside instant pot

Cover and cook on high pressure. The amount of time needed to cook will depend on the size of your breast. The general guideline is 6 minutes per pound. So for my 7-pound bird, I cooked a total of 42 minutes since 6x7=42.  

After the time is done, allow the Instant Pot to naturally release for 15 minutes, then quick release any remaining pressure. Open the lid and remove the turkey breast.

To brown the breast, broil in the oven for about 5 minutes. 

instant pot turley breast

How to make turkey gravy

In order to make the gravy, you will remove the large pieces of onion and celery that remain in the pot. Place the Instant Pot on saute. Once the liquid starts to boil, make a thickening slurry with ¼ cup flour and 6 tablespoon water. Whisk in a bowl and then whisk it into the bubbling gravy. Stir until thickened. Salt and pepper to taste.

How to make a Boneless Instant Pot Turkey Breast

Boneless breasts are great in the Instant Pot as well. For a thawed Boneless breast, I use the trivet but use the same seasonings as a bone-in breast, just cut in half.

The 6 minutes per pound rule has to be slightly adjusted for a typical boneless breast that is cooked with the netting on. For a 3 lb breast, I cook on high pressure for 23 minutes, then naturally release any remaining pressure. Since these breasts are rolled up tightly, they need a little more time to ensure that the center gets cooked. 

Pour 1 cup of chicken broth into the Instant Pot and place a 3lb breast onto the trivet. Cover and cook on high pressure for 23 minutes.

raw seasoned boneless turley breast in instant pot

Once your breast is cooked, you can remove it and place under a broiler to brown it for about 5 minutes or until the skin is golden brown and crispy.

Why cook turkey in an Instant Pot?

As the turkey is cooked using the high pressure setting on the Instant Pot it cooks in half the time, and the results are great with turkey breast that is always tender and juicy. Also it saves valuable oven space, particularly during busy holiday celebrations where our ovens are often overloaded.

However, feel free to try my other methods, like my air fryer turkey breast or my slow cooker turkey breast.

finished boneless turkey breast inside of instant pot

And there you have it, delicious Instant Pot Turkey Breast (Bone-in or boneless) made in less time. 

Save the oven this Holiday season for baking pies and use the Instant Pot to get tender delicious turkey. 

Tanya's Top Tips

  • I like to use fresh or defrosted turkey breast so that the seasoning will stick to the meat.
  • My spice blend includes poultry seasoning, onion powder, garlic powder, black pepper and salt. However, if there are other spices you like to add, for example smoked paprika or dried thyme, then feel free to get creative.
  • If using boneless breast, take care when removing the netting from around the joint as you don't want the meat stick to the net.
  • I recommend using a probe thermometer when checking the turkey is done and cooked through.
  • Once cooked, allow the turkey breast to rest for 10 minutes before slicing and serving. This allows the juices to be absorbed back into the turkey, leaving you moist and tender slices of meat.

How to serve turkey breast

Looking for other Pressure Cooker recipes that will go great with this recipe? Try these out:

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

How to store leftover turkey breast

To refrigerate: Keep any leftover turkey breast in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.

To freeze: Once cooked and cooled, place the turkey into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.

FAQs:

How do you know turkey breast is cooked?

Cook turkey until it reaches an internal temperature of 165 degrees Fahrenheit.

How long do you cook turkey in an Instant Pot?

The length of cook depends on the size of the turkey breast and also whether it is a bone-in or boneless joint. So as an example, for a large 7 pound bone- in joint I would cook on high pressure for 42 minutes. Whereas a 3 pound boneless joint would be cooked on high pressure for 23 minutes.

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

turkey breast sliced on white plate
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5 from 9 votes

Instant Pot Turkey Breast Recipe

Here’s the perfect way to make turkey and gravy in the Instant Pot Pressure cooker. Whether it’s bone-in or boneless, you can have a moist and delicious turkey breast in a fraction of the time.
Prep Time10 minutes
Cook Time47 minutes
Total Time57 minutes
Course: Main Course
Cuisine: American
Keyword: bone-in turkey breast, boneless turkey breast, instant pot turkey breast
Servings: 8 people
Calories: 564kcal
Author: Tanya

Equipment

Ingredients

Bone-In Turkey Breast

  • 7 lb large bone-in turkey breast defrosted, inner giblets and gravy packet removed
  • ¼ cup mayonnaise
  • 2 Tablespoon Poultry Seasoning
  • 2 teaspoon kosher salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ¼ teaspoon Black Pepper
  • 1 yellow onion chopped
  • 1 celery stalk chopped
  • 1 cup chicken broth

For Gravy

  • ¼ cup all-purpose flour
  • 6 Tablespoon water

Boneless Turkey Breast

Instructions

Bone-In Turkey Breast

  • Clean and dry turkey breast. Rub mayonnaise all over breast. Season the outside of the breast with poultry seasoning, salt, garlic powder, onion powder, and black pepper until fully covered. Stuff the inside of the bird with onion and celery.
  • Pour 1 cup of chicken broth inside Instant Pot. Place turkey beast inside Instant Pot, skin side down. Cover and cook on high pressure for 42 minutes.
  • After the timer goes off, allow the pressure cooker to naturally release for 15 minutes. Quick-release any remaining pressure.
  • Remove cooked turkey breast from the pressure cooker. If you want to brown it, place it in the oven and broil it for about 5 minutes until golden.

For Gravy

  • Remove any large chunks of onion or celery that may be left behind in the Instant Pot. Press Sauté on the Instant Pot. Create a flour thickener by pouring flour and water in a bowl. Stir with a fork until the thickener is smooth and has no lumps. Once the liquid in the Instant Pot begins to simmer, whisk in the flour thickener until it’s thoroughly combined. Allow to simmer for about 5 minutes until thickened.

Boneless Turkey Breast

  • Season outside of turkey breast with mayonnaise, poultry seasoning, kosher salt, garlic powder, onion powder, and black pepper.
  • Pour 1 cup of chicken broth into Instant Pot. Place the trivet inside the Instant Pot and place turkey breast on top of the trivet. Cover Instant Pot and cook on high pressure for 23 minutes. Once Instant Pot is done the cooking, allow the pressure to naturally release for 15 minutes, quick release any remaining pressure.
  • Once your breast is cooked, you can remove it and place under a broiler to brown it for about 5 minutes or until the skin is golden brown and crispy.
  • If making gravy, follow the same directions as indicated for the bone-in breast.

Video

Notes

  • Turkey should be cooked to a minimum temperature of 165 degrees Fahrenheit.
  • I keep the netting on while pressure cooking for boneless turkey breast.
  • Nutrition information calculated is for the bone-in turkey breast.

Nutrition

Calories: 564kcal | Carbohydrates: 9g | Protein: 79g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 215mg | Sodium: 1453mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

This post was orginally published on September 3, 2019. It has been updated with new information.

Braised Lamb Recipe

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This Braised Lamb Recipe is slow-cooked until fall-apart tender with garlic, warm spices, and a touch of honey. It’s cozy, rich, and the kind of comforting roast that doesn’t ask for much hands-on time.

braised lamb on blue plate shredded

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

When you want a showstopping dinner that practically cooks itself, this braised lamb roast delivers deep, savory flavors with minimal hands-on time. The boneless leg of lamb becomes so tender after hours in the oven that it practically falls apart at the touch of a fork.

If you're a fan of lamb cooked until tender, you'll also love this roasted leg of lamb.

pic of Tanya

Inspired by a restaurant's braised lamb, I recreated the rich flavors at home. I cut a large boneless leg of lamb into six pieces for faster, even cooking, and sear for depth.

This lamb is perfect for special occasions or a cozy Sunday dinner. Serve it Mediterranean-style over rice with cucumbers, olives, and pickled onions for a flavorful meal.

♡ Tanya

A Quick Look at the Ingredients

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

Lamb & Seasoning

  • Boneless leg of lamb – about 6 lbs, trimmed and cut into large chunks. I usually pick one up from my local warehouse store
  • Seasonings - Kosher salt, black pepper, allspice, cumin, and ginger – the spice blend that gives the lamb its warmth and depth

Aromatics & Sauce Base

  • Olive oil – for searing and flavor. Feel free to use whatever high-heat oil you have on hand.
  • Red onion & garlic – build the savory foundation. I prefer to use red onion in this recipe.
  • Tomato paste & honey – balance acidity and sweetness.
  • Beef stock & oregano – add body and earthiness for the braise. You can use chicken stock/broth or water in place of beef stock.
ingredients for braised lamb
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How to Make a Tender Braised Lamb Roast

Step 1: Preheat your oven to 325°F (165°C). Remove any netting from the lamb and trim excess fat. Cut into six large pieces.

Step 2: Mix together salt, black pepper, allspice, cumin, and ginger. Rub this seasoning mix evenly all over the lamb.

raw lamb leg cut into pieces and seasoned

Step 3: Heat olive oil in a large Dutch oven over medium-high heat. Sear each piece of lamb for about 3-4 minutes per side, until golden brown. Don’t overcrowd the pot; work in batches if needed. Remove the lamb from the pot and set aside.

lamb searing in the dutch oven

Step 4: Add the sliced onion and garlic to the pot. Sauté for 2–3 minutes until fragrant and starting to soften.

Step 5: Stir in tomato paste and cook for 30 seconds to deepen the flavor, then drizzle in honey and stir to coat everything. Pour in the beef stock and sprinkle in oregano.

onions sauteeing in pit
onions covered in broth in pot

Step 6: Return the seared lamb pieces to the pot. The sauce won't cover the meat, but that's just fine.

Step 7: Cover tightly with the lid and transfer to the oven. Braise for 3 to 3 hours and 30 minutes, until the lamb is fork-tender and shreds easily.

lamb pieces in pot before braising
braised lamb pieces before shredding

Step 8: Remove from the oven and shred the lamb in a large bowl.

shredded lamb in bowl

💡 Tip: After shredding the lamb, skim off any excess fat from the braising liquid, then spoon the flavorful liquid over the meat before serving.

Serve immediately or store for future meals.

Make Ahead and Storage Instructions

You can make this lamb roast up to 3 days in advance. Let it cool, then store it in an airtight container in the refrigerator. For more extended storage, freeze the lamb in a freezer-safe container for up to 3 months.

Reheat gently on the stovetop or in the oven at 300°F (150°C) with a splash of broth to keep it moist.

Leftovers are perfect for sandwiches, grain bowls, or tucked into flatbreads with tzatziki or pickled onions.

blue lamb bowl

Tanya’s Top Tips

  • Cut it smaller for faster cooking: Cutting the boneless leg into six pieces instead of leaving it whole reduces cooking time significantly and ensures even cooking throughout.
  • Refrigerate and skim fat: For a cleaner sauce, refrigerate the braising liquid until the fat solidifies on top, then skim it off before reheating. Serve the lamb with the rich, flavorful gravy.
refrigerated fat on top of braising liquid in glass jar

FAQs

Can I make this recipe in a slow cooker?

Yes! After searing the lamb and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours until tender.

What is Leg of Lamb?

Leg of lamb comes from the upper hindquarters of the lamb and is one of the most popular cuts for roasting and braising. It's available bone-in or boneless (which is what I use in this recipe). A boneless leg of lamb typically weighs between 4-7 pounds and is leaner than lamb shoulder, but still has enough fat and connective tissue to stay incredibly juicy when cooked low and slow.

What can I serve it with?

Mashed potatoes, yellow rice, roasted carrots, or even buttered noodles all pair beautifully.

If You Love This Recipe, Try These Next

  • Jamaican Oxtails Recipe - Tender, fall-off-the-bone oxtails braised in a rich, savory gravy with warm Caribbean spices. This recipe is sure to impress.
  • Brown Stew Chicken - This flavorful chicken simmered in brown gravy is a family favorite that never disappoints.
  • Air Fryer Lamb Chops - I love how quickly these juicy lamb chops come together in the air fryer with minimal cleanup!
  • Braised Beef Short Ribs - These melt-in-your-mouth short ribs are another slow-cooked favorite that's perfect for special dinners.

I hope you love this braised lamb roast as much as we do. If you've tried this or any other recipe on my blog, please take a moment to give it a star rating and share your feedback in the comments below! I appreciate your support.

braised lamb on blue plate shredded
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Braised Lamb Recipe

This slow-braised lamb roast is melt-in-your-mouth tender, infused with garlic, honey, and warm spices for a rich, comforting meal perfect for Sundays or any special dinner.
Prep Time20 minutes
Cook Time3 hours 30 minutes
Total Time3 hours 50 minutes
Course: entree
Cuisine: American, Mediterranean
Keyword: braised lamb
Servings: 10
Calories: 278kcal
Author: Tanya

Ingredients

  • 6.4 lbs boneless leg of lamb trimmed and cut into 6 large pieces
  • 1 tablespoon kosher salt use 2 teaspoons if using table salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 large red onion sliced
  • 6 cloves garlic sliced
  • 1 tablespoon tomato paste
  • 1 tablespoon honey
  • 1 cup beef broth

Instructions

  • Preheat your oven to 325°F (165°C). Remove any netting from the lamb and trim excess fat. Cut into six large pieces.
  • Mix together salt, black pepper, allspice, cumin, and ginger. Rub this seasoning mix evenly all over the lamb.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sear each piece of lamb for about 3-4 minutes per side, until golden brown. Don't overcrowd the pot; work in batches if needed. Remove the lamb from the pot and set aside.
  • Add the sliced onion and garlic to the pot. Sauté for 2–3 minutes until fragrant and starting to soften.
  • Stir in tomato paste and cook for 30 seconds to deepen the flavor, then drizzle in honey and stir to coat everything. Pour in the beef stock and sprinkle in oregano.
  • Return the seared lamb pieces to the pot. The sauce won't cover the meat, but that's just fine.
  • Cover tightly with the lid and transfer to the oven. Braise for 3 to 3 hours and 30 minutes, until the lamb is fork-tender and shreds easily.
  • Remove from the oven and shred the lamb in a large bowl. After shredding the lamb, skim off any excess fat from the braising liquid, then spoon the flavorful liquid over the meat before serving.
  • Serve immediately or store for future meals.

Notes

  • Easier Fat Removal: For the cleanest sauce, refrigerate the braised lamb in its liquid overnight. The fat will solidify at the top, making it easy to lift off and discard before reheating. This method gives you a leaner, cleaner-tasting sauce.
  • Slow Cooker Method: After searing the lamb and building the sauce, transfer everything to a slow cooker. Cook on Low for 8-10 hours or High for 5-6 hours until the lamb is fork-tender.

Nutrition

Calories: 278kcal | Carbohydrates: 4g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 117mg | Sodium: 914mg | Potassium: 596mg | Fiber: 1g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 4mg

Creamy and Rich Garlic Mashed Potatoes

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Creamy, rich garlic mashed potatoes are a delicious side dish. Simple to make with a few basic ingredients, they come together in minutes.

Garlic mashed potatoes in a bowl with a spoon.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

There's really nothing more comforting than creamy mashed potatoes, and when seasoned with garlic, they truly are a wonderful treat!

pic of Tanya

I'm a fan of elevated basic side dishes, and this spin on mashed potatoes is extraordinary.

These garlic mashed potatoes are made with heavy cream and butter, making them incredibly rich and creamy. The flavors from the garlic cloves elevate your potatoes to a restaurant-style side dish. I think you'll love it with classic dishes, like roasted chicken.

♡ Tanya

A Quick Look at the Ingredients

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

  • Yukon Gold potatoes – These have a naturally buttery texture and a golden color, making them perfect for mashing. If you don't have these, you can use russet potatoes.
  • Unsalted butter – Adds smoothness and a hint of richness without overpowering the flavor of the potatoes.
  • Garlic – Fresh cloves give just the right amount of garlicky flavor. Feel free to adjust to taste.
  • Heavy cream – I add a whole cup of heavy cream, making it rich. For a lighter version, you can substitute with half-and-half or milk.
  • Salt and pepper – Simple seasoning to bring it all together.

How to make garlic mashed potatoes

Step 1: Peel the potatoes and cut them into large chunks. Then place them in a large pot. Cover the potatoes with water and boil for 10 minutes, or until they are tender and can be easily pierced with a fork.

Step 2: While the potatoes are boiling, heat the heavy cream, garlic cloves, and butter in a large saucepan over medium heat.

Butter and milk in a pot.

Step 3: Once the potatoes are done boiling, drain them and then add them to the heavy cream mixture. Make sure to remove the pot from the heat.

The cooked potatoes added to the cream mixture.

Step 4: Mash the potatoes until you reach the desired consistency and then stir until smooth and creamy. Season with salt and pepper to taste.

Mashing the potatoes in a pot.

Step 5: Top with chives if desired. Serve and enjoy.

Garlic mashed potatoes in a bowl with a pat of butter.

Make-ahead and Storage Info for these garlic mashed potatoes

Mashed potatoes are a great make-ahead side dish, making them the perfect option for Thanksgiving or the holidays. Once you have made your garlic mash, let it cool before placing it in an airtight container in the fridge, and it will keep well for up to 3 days.

The mashed potatoes can be reheated on the stovetop over low heat, stirring occasionally to prevent sticking. You may want to add a tablespoon or two of cream or milk to loosen them back up.

You can also freeze these garlic mashed potatoes. Because this recipe includes butter and cream, it tends to freeze better than plain mashed potatoes. The fat helps preserve the texture and flavor. They can be frozen for up to 2 months in an airtight container or freezer-safe bag.

To reheat frozen mashed potatoes, thaw in the refrigerator overnight, then warm gently on the stovetop or in the microwave. Stir in a splash of milk or butter while reheating to help restore the original texture.

Note: While freezing works, the texture may not be as smooth as freshly made mashed potatoes. For the best results, consider making them ahead and refrigerating them instead of freezing, especially if serving for a special occasion.

What do you serve them with?

Mashed potatoes are a great everyday side dish as they are so easy to prep, but these are also impressive enough to serve at larger gatherings and throughout the holidays. Try them with:

Tanya's Top Tips

  • Cut the potatoes into similar-sized chunks to ensure even cooking. They should be fork-tender so that they are easy to mash.
  • For an even fluffier mash, use a potato ricer instead of a hand masher.
  • Don't over-mash the potatoes. Over-mashing can cause them to become thick and gluey.
  • If making ahead of time, let them cool before refrigerating.
Mashed potatoes garnished with fresh chives.

I hope you love these garlic mashed potatoes as much as we do. If you’ve tried this or any other recipe on my blog, please take a moment to give it a star rating and share your feedback in the comments below! I appreciate your support.

Garlic mashed potatoes in a bowl with a spoon.
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5 from 2 votes

Garlic Mashed Potatoes Recipe

Creamy rich and indulgent, these garlic mashed potatoes are one delicious side dish. Simple to make with a few basic ingredients, they come together in minutes and are the perfect accompaniment to all of your favorite meals.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy garlic mashed potatoes, garlic mash, how to make garlic mash
Servings: 8 servings
Calories: 336kcal
Author: Tanya

Ingredients

  • 3 lbs yukon gold potatoes
  • 1 cup heavy cream
  • 2 garlic cloves minced
  • 1 stick of unsalted butter
  • Salt and pepper to taste
  • Chives for serving

Instructions

  • Peel the potatoes and cut them into large chunks. Then place them in a large pot. Cover the potatoes with water and boil for 10 minutes or until the potatoes are tender and you can easily pierce them with a fork.
  • While the potatoes are boiling, heat the heavy cream, garlic cloves, and butter in a large saucepan over medium heat.
  • Once the potatoes are done boiling, drain them and then add them into the heavy cream mixture. Make sure to remove the pot from the heat. Mash the potatoes until you reach the desired consistency and then stir until smooth and creamy. Season with salt and pepper to taste. Top with chives if desired.

Notes

  • Cut the potatoes into similar sized chunks so that they cook evenly. They should be fork tender so that they are easy to mash.
  • If you want even fluffier mash, use a potato ricer instead of a hand masher.
  • Don't over mash the potatoes. Over mashing can cause them to become thick and gluey.
  • If making ahead of time, let them cool before refrigerating.

Nutrition

Calories: 336kcal | Carbohydrates: 31g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 27mg | Potassium: 745mg | Fiber: 4g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 34mg | Calcium: 44mg | Iron: 1mg

This recipe was originally published on July 12, 2021.

Southern Green Beans (Tender and Full of Flavor)

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Southern Green Beans is a delicious side dish with smoked turkey, fresh green beans, and cajun seasoning. This melt-in-your-mouth dish will be your new favorite way to take your Sunday dinner or special occasion to the next level.

pot filled with green beans and smoked turkey with a wooden spoon

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I'm no stranger to making flavorful green beans. I love smothered green beans as well as making green beans in a pressure cooker. But my all-time favorite has to be southern-style green beans.

pic of Tanya

The best thing about this southern green bean recipe is the flavorful broth created by slow-cooking smoked turkey necks before simmering the green beans. They soak up all that wonderful cooking liquid and become incredibly tender and rich.

My time living in the South has taught me that vegetables, when tender and slow-cooked, produce a melt-in-your-mouth experience that's comforting and deeply satisfying. These green beans check all the Southern good cooking boxes.

♡ Tanya

A Quick Look at the Ingredients

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

These are the ingredients needed to make this green bean recipe from scratch.

  • Butter - Butter and green beans go together real bad. If you prefer, bacon grease is a suitable substitute here. You could also use olive oil if that's what you have.
  • Onion and garlic - I call these my generals, because they are added to almost every Southern recipe to add tons of flavor.
  • Smoked turkey necks - Any smoked meat would work here. Feel free to use smoked ham hocks, turkey legs, turkey wings, and other similar options.
  • Chicken broth - this is the liquid I choose to use to amp up the flavor. I suggest using a low-sodium chicken broth so you can control the amount of salt.
  • Cajun seasoning - Another flavor booster I like to add to my slow-cooked vegetables. Seasoned salt also works here. Use about half the amount if using a seasoned salt.
  • Black pepper - I like my beans to have a little spice.
  • Green beans - The star of the show. I opt for fresh green beans in this recipe.
ingredients for southern green beans in small dishes on a white background
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How to make southern green beans

Here are brief instructions on how to make this flavorful green bean recipe.

Stovetop: 

Step 1: Melt the butter in a large pot over medium heat. Add the onions and sauté until they are softened. Add the garlic and sauté for an additional minute. 

translucent onions in a saute pan

Step 2: Add the turkey necks, chicken broth, water, cajun seasoning, and black pepper, and bring the pot to a simmer. Once the broth begins to simmer, reduce the heat to medium-low and cover.

Cook on medium-low heat until turkey necks start to become tender, about 1-2 hours (depending on the size of your turkey necks). Larger turkey necks will take longer to cook. 

cooked turkey in a pot with broth

Step 3: Add the green beans to the pot and cover it. Continue to cook, stirring occasionally, until the vegetables become tender, about 35-45 minutes.

Step 4: Remove the turkey neck from the pot, shred the meat from the bone, and then add it back to the pot. Discard the bone. 

green beans in white bowl with napkin

Step 5: Serve the green beans with a slotted spoon and enjoy 🙂

white bowl with green beans and smoked turkey

Pressure cooker instructions: 

Step 1: Press “sauté” on the pressure cooker. Once the display reads “hot,” add the butter and saute the onions for 4 minutes. Add the garlic and sauté for an additional minute. Press “cancel” on the pressure cooker.

Step 2: Add the turkey necks, chicken broth, water, Cajun seasoning, and black pepper. Cover, press “pressure cook,” and set it on high pressure for 35 minutes. Once it’s done cooking, allow the pot to release pressure for 5 minutes naturally, then carefully release the remaining pressure. 

cooked turkey in an instant pot with broth

Step 3: Add the green beans, cover, and press “pressure cook.” Cook on high pressure for 10 minutes. When it’s finished, allow it to release the pressure for five minutes naturally, then carefully release the remaining pressure. 

green beans and smoked turkey in an instant pot

Step 4: Remove the lid and scoop the beans into a large serving bowl with a slotted spoon.  

cooked green beans and smoked turkey in an instant pot

Tanya's Top Tips

  • Depending on the size of the turkey necks, they may need to cook for a little longer. 
  • The beans should be perfectly soft and have a melt-in-your-mouth texture, and they shouldn’t be crunchy or mushy. 

Variations 

Old-fashioned southern green beans can be adapted to fit your tastes and preferences. Here are some tips you can use to make this one of your favorite side dishes.

  • Add red potatoes to make southern green beans with potatoes. 
  • Pour in a tablespoon of vinegar for a tangy flavor.  
  • Use garlic powder and onion powder instead of fresh garlic and onions if needed. I recommend about one teaspoon of both.
  • Make it spicy by adding red pepper flakes or cayenne pepper.  
  • Substitute the smoked turkey with other smoked meats like bacon or a ham hock. 
white bowl with green beans and smoked turkey with a wooden spoon

How to choose the best green beans 

For the best flavor and texture, use fresh green beans. Look for ones that are bright green, firm, and free of brown spots or soft spots. Fresh beans take a little longer to cook, but their texture holds up beautifully and soaks in all the flavor from the broth.

In a pinch, you can use canned or frozen green beans. Since they’re already soft, reduce the cooking time so they don’t get mushy. Just add them toward the end to let them absorb the rich, smoky broth from the turkey necks.

How to store 

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months.

For holiday meal prep, you can make things easier by cooking the smoked turkey necks a day or two in advance and trimming the green beans ahead of time. Store them separately in the fridge. On the day of your big meal, simmer everything together for fresh, just-cooked flavor.

white bowl with green beans inside of it

How to serve 

This easy green bean recipe pairs perfectly with your favorite Southern dishes, such as collard greens, pork chops, air-fried chicken, a perfect air-fried steak, or southern candied sweet potatoes.     

FAQs

How can I make vegetarian southern green beans? 

You can easily cook these southern-style green beans without meat to make them vegetarian or vegan. To make them vegetarian, leave out the smoked turkey. To make them vegan, replace the chicken stock with vegetable stock as well. You can add smoky elements, like smoked paprika or liquid smoke, to get that smoky flavor without smoked meat.

Can I cook southern green beans in a slow cooker? 

Yes, you can cook this southern green beans recipe in a crockpot. The key is to get the beans to that perfect, soft texture without overcooking them.

I hope you love these green beans 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!

white bowl with green beans and spoon
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4.67 from 6 votes

Southern Green Beans Recipe

Southern Green Beans are a savory, slow-simmered side dish made with fresh green beans, smoked turkey necks, and bold Cajun seasoning. Tender, flavorful, and deeply comforting, this melt-in-your-mouth classic is perfect for Sunday dinners, holiday feasts, or any time you want to serve a true Southern favorite.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: southern green beans, southern green beans recipe
Servings: 8 people
Calories: 142kcal
Author: Tanya

Equipment

Ingredients

  • 2 Tablespoon unsalted butter
  • 1 Yellow onion chopped
  • 2 Garlic cloves chopped
  • 1 lb smoked turkey necks
  • 2 cups Chicken broth
  • 1 cup water
  • 1 teaspoon cajun seasoning
  • ½ teaspoon black pepper
  • 2 lbs Green beans trimmed and snapped into pieces

Instructions

Stovetop Instructions

  • Melt butter in a large pot over medium heat. Add onion and sauté until softened, about 4 minutes. Add garlic and sauté for an additional minute.
  • Add turkey necks, chicken broth, water, cajun seasoning, and black pepper.
  • Bring to a simmer. Once the broth begins to simmer, reduce heat to medium-low and cover. Cook on medium-low heat until turkey necks start to become tender, about 1-2 hours (depending on the size of your turkey necks).
  • Add green beans to the pot and cover. Continue to cook, stirring occasionally, until the green beans become tender, about 35-45 minutes.
  • Remove from heat.
  • Remove the turkey neck and remove meat from the bone. Add meat back into the pot and discard the bone.
  • Serve the green beans with a slotted spoon. Enjoy.

Electric Pressure Cooker Instructions

  • Press “sauté” on the pressure cooker. Once the display reads “hot,” add butter. Add onions and sauté for 4 minutes. Add garlic and sauté for an additional minute. Press “cancel” on the pressure cooker.
  • Add turkey necks, chicken broth, water, cajun seasoning, and black pepper. Cover. Press “pressure cook” and pressure cook on high pressure for 35 minutes. Once pressure has been done, natural release for 5 minutes, then carefully release the remaining pressure.
  • Add green beans. Cover and press “pressure cook” and pressure cook on high pressure for 10 minutes. Once the timer is up, allow to natural release for 5 minutes. Then quickly release any remaining pressure.
  • Serve and enjoy.

Notes

The amount of time needed to cook the turkey necks initially will depend on the size of the turkey necks. Larger turkey necks will take longer to cook.

Nutrition

Calories: 142kcal | Carbohydrates: 10g | Protein: 12g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 360mg | Potassium: 357mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1020IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 2mg

This post was originally published July 13, 2022.

Cozy Homemade Apple Cider Recipe (Made from Scratch!)

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This easy homemade apple cider is made with fresh apples and warm spices. It’s cozy, fragrant, and perfect for everything from fall gatherings to quiet nights in.

two glasses of homemade apple cider in mugs

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Every holiday season, I make a big batch of homemade apple cider. My family looks forward to it all year, and the smell alone puts everyone in the holiday spirit.

You can always doctor up a store-bought bottle of apple cider, but if you want to start with fresh apples and build that flavor from scratch, this is the recipe for you. Your whole house will smell incredible while it simmers.

pic of Tanya Harris

This easy fall drink is simple and mostly hands-off. You toss everything into a large pot, let it simmer, and enjoy the sweet, spiced aroma filling the kitchen.

This recipe is for the stovetop, but I also provide instructions for the slow cooker, which is perfect for when you want to keep it warm for hours.

If you love cozy drinks like this, check out my slow cooker Holiday punch, too.

♡ Tanya

A Quick Look at the Ingredients

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

  • Apples: Use a mix of sweet and tart apples, such as Gala, Fuji, Honeycrisp, and Granny Smith. You will need approximately 4 pounds, which is about 6-8 large apples, cored and quartered.
  • Orange: One orange, sliced (no need to peel).
  • Water: About 10 cups, or just enough to cover the apples.
  • Fresh ginger: About a 2-inch piece, sliced.
  • Whole spices: Cinnamon sticks, allspice berries, whole cloves
  • Light Brown sugar: I suggest ½ cup, but adjust to taste. You can also use maple syrup, honey, or agave.
ingredients for homemade apple cider
Caraway Stock Pot - 12 Qt Ceramic Coated With Lid
Caraway Stock Pot - 12 Qt Ceramic Coated With Lid

I prefer to use a large stockpot to make this apple cider. It gives you plenty of room for the apples, spices, and liquid, and you won’t have to worry about anything boiling over. A pot with a lid works best to retain heat during a long simmer.

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How to Make Homemade Spiced Apple Cider on the Stovetop

Start by gathering all your ingredients and equipment.

Step 1: Add the apples, orange slices, cinnamon sticks, allspice berries, cloves, and ginger to a large stockpot. Pour in enough water to fully cover the fruit by about 1- inch, about 10 cups.

Step 2: Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 2 hours. Stir occasionally.

💡Tip: I like to cover my pot while bringing it to a boil to help it come to a boil faster. Just listen closely for the sound of the water starting to bubble, then reduce the heat.

homemade apple cider recipe ingredients in stock pot
cooked apples and seasonings

Step 3: Use a potato masher to mash the softened fruit in the pot.

Step 4: Carefully strain the liquid through a fine mesh sieve into another pot or bowl. Use the back of a spoon to gently press down on the solids to extract as much liquid as possible. Discard the solids or save them for composting. For a clearer cider, strain it again.

apples and seasonings after cooking in strainer
strained apple cider in glass container

Step 5: Stir in the light brown sugar or your preferred sweetener. Taste and adjust as needed. Serve warm or chilled. Enjoy.

2 glasses of apple cider in mugs with apples in back

Slow Cooker Instructions

To make this apple cider in a slow cooker, add the apples, orange slices, spices, ginger, and water to the slow cooker insert. Cover and cook on high for 3-4 hours or on low for 6-8 hours.

Once the apples are soft, mash everything with a potato masher. Strain the liquid through a fine-mesh sieve, then stir in the brown sugar or your preferred sweetener.

You can keep the strained cider warm in the slow cooker on the "keep warm" setting for serving.

Make Ahead and Storage Instructions

You can make this cider up to 3 days in advance. Let it cool completely before transferring it to an airtight container.

Store it in the refrigerator and reheat gently on the stovetop or in a slow cooker when ready to serve.

If you want to freeze it, be sure to leave some space in the container since the liquid will expand as it freezes. It can last up to 6 months in the freezer.

close up of homemade apple cider with apple slices on top

Tanya's Top Tips

  • Use a combination of apples for the best flavor. Sweet varieties, such as Gala, Fuji, or Honeycrisp, add body, while tart apples like Granny Smith bring brightness.
  • You do not need to peel the apples.
  • Have fun with the spices. You can also use other ingredients like star anise, cardamom pods, or a splash of vanilla extract to add your own twist to the flavor.
  • If you're serving adults and want to give them the option to add alcohol, set out a few options, such as bourbon, rum, or spiced whiskey, so that guests can add a splash to their own mug. This way, everyone can control how much they'd like and keep it kid-friendly for others.

FAQs

Can I use ground spices instead of whole spices?

Whole spices are best because they create a clean, smooth cider without cloudiness or grit. Ground spices can make the cider more difficult to strain and may leave sediment behind.

Do I need to peel the apples, orange, or ginger?

No need to peel. Just core and quarter the apples and slice the orange and ginger. The peels add extra flavor during simmering and will be strained out later.

Can I sweeten the cider without using sugar?

Yes, you can use maple syrup, honey, or agave. Start with a little, then adjust to taste after straining.

I hope you love this homemade apple cider as much as we do. If you're looking for more Holiday drinks, check these out:

  • Classic Lemonade - perfect for any gathering, any time of year. I mean, it's a classic.
  • Cranberry Lemonade - a festive drink perfect for the Holiday season.
  • Mulled wine - for an older crowd, this version, made in the slow cooker, is perfect for Holiday hosting.

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!

two glasses of homemade apple cider in mugs
Print Recipe
5 from 1 vote

Homemade Apple Cider Recipe

This homemade spiced apple cider is made with fresh apples, whole spices, and citrus for a cozy, flavorful drink. It’s easy to make on the stovetop or in a slow cooker and perfect for holidays, gatherings, or chilly days at home.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Drinks
Cuisine: American
Keyword: apple cider recipe, homemade apple cider
Servings: 8 people
Calories: 187kcal
Author: Tanya

Ingredients

  • 4 lbs apples about 6-8 large apples
  • 10 cups of water enough to cover the apples
  • 4 cinnamon sticks
  • 1 tablespoon whole allspice berries
  • 2 teaspoons whole cloves
  • 1 orange sliced
  • 2 inch piece of fresh ginger
  • ½ cup light brown sugar or sweetener of choice, to taste

Instructions

  • In a large stockpot, add the apples, cinnamon sticks, allspice berries, cloves, orange slices, and ginger. Add enough water to cover the apples completely by about 1 inch.
  • Bring to a boil over high heat.
  • Reduce the heat to low, cover, and simmer for about 2 hours, stirring occasionally.
  • Once apples are softened, use a potato masher to mash the fruit and spices.
  • Strain the liquid through a fine mesh sieve. Use the back of a spoon to gently press down on the solids to extract as much liquid as possible. Discard the solids or save them for composting. For a clearer cider, strain it again.
  • Stir in the brown sugar (or sweetener) until it is dissolved.
  • Serve warm, or let it cool and refrigerate for later use.

Video

Notes

  • Adjust sugar to taste. Honey, maple syrup, or agave also work well.
  • This dish can be prepared 2–3 days in advance. Store in the fridge and reheat on the stove or in a slow cooker.
  • Keep warm in a slow cooker for parties, and let guests ladle their own cup.

Nutrition

Calories: 187kcal | Carbohydrates: 49g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Trans Fat: 0.001g | Sodium: 23mg | Potassium: 317mg | Fiber: 7g | Sugar: 39g | Vitamin A: 170IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 1mg

Juicy Slow Cooker Turkey Breast (with Gravy!)

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Cooking turkey breast in the slow cooker is hands-down the best way to get juicy, tender turkey meat! For a cozy family dinner or an easy holiday meal, a simple slow cooker recipe is the perfect choice.

turkey breast sliced on white plate

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Turkey doesn't get the appreciation it deserves, mainly because it's a lean meat that can dry out. But thanks to this slow cooker turkey breast, dry turkey is a thing of the past. This method yields a juicy turkey right in the slow cooker, and you can even make gravy from the turkey's drippings.

pic of Tanya

For this recipe, I used a boneless turkey breast. I buy them frozen and defrost them in the fridge before adding them to the slow cooker. If you prefer, you can use a bone-in turkey breast that can fit inside your slow cooker.

If you need more ways to cook a turkey breast, check out my turkey breast in the pressure cooker recipe or my air fryer turkey breast recipe.

♡ Tanya

Ingredients Needed

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

For the Turkey

  • Boneless Turkey: Make sure to keep the netting on when using this kind of turkey. You could also use bone-in turkey breast.
  • Chicken Broth: This is the key to preventing the turkey from drying while cooking, and it helps make a delicious gravy. As it cooks, the broth will add the much-needed moisture to the lean cut of meat.
  • Seasonings and spices: Garlic powder, onion powder, paprika, dried thyme, kosher salt, rubbed sage, and black pepper add rich, savory flavors. Olive oil helps bind these spices to the turkey.
  • Vegetables: Yellow onion, carrot, and celery stalk are great for adding an aromatic base to the turkey as it cooks. They also release their own juices to help keep the turkey moist.

For the Drippings Gravy

  • Base: Unsalted butter and all-purpose flour provide the base for the roux, which thickens the gravy.
  • Chicken broth: Provides the liquid base.
  • Drippings from the turkey: these carry over the spices to provide the perfect flavor.
  • Seasonings: Salt and pepper are essential for seasoning and balancing flavors.
ingredients for turkey breast on cutting board

Tools Needed

  • Slow Cooker
  • Cutting Board
  • Knife
  • Tongs
  • Measuring Spoons and Cups
  • Whisk
  • Medium Saucepan
  • Wooden Spoon or Spatula
  • Gravy Boat or Small Serving Dish

How To Make Slow Cooker Turkey Breast w/ Gravy

Making the Turkey

Step 1: Pat the turkey breast (with the net on) dry with paper towels and rub it with olive oil. In a separate bowl, mix the garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mixture all over the turkey breast.

seasoned raw turkey breast in slow cooker

Step 2: Place the turkey breast in the slow cooker and pour the chicken broth around it to keep the turkey moist while cooking. Add the onion, carrot, and celery around the turkey breast in the slow cooker.

raw ingredients for turkey breast in slow cooker

Step 3: Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F (74°C).

cooked turkey breast with net in slow cooker with onions, carrot, celery, and broth and drippings

Step 4: After cooking, remove the turkey from the slow cooker and discard the netting. Let it rest for 10 minutes before slicing.

cooked turkey breast in slow cooker

Step 5: You can serve the turkey as is or create a gravy using the drippings.

Making the gravy

Step 6: Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids, then set the liquid aside. You should have about 2 cups of drippings.

Step 7: In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux once the butter melts. Cook for about 1-2 minutes, whisking constantly, until the mixture turns a golden brown color.

Step 8: Gradually whisk in the strained drippings from the slow cooker, whisking constantly to avoid lumps.

Taste the gravy and add salt and pepper to taste. Let it simmer for 3-5 minutes. Whisk occasionally until it thickens to your desired consistency.

How To Store

Refrigeration

Allow the turkey and gravy to cool to room temperature. Place the turkey in an airtight container and pour the gravy into a separate airtight container to prevent it from becoming soggy. Store both containers in the refrigerator. Use within 3 days.

For reheating, preheat the oven to 325°F (163°C). Place the turkey slices in a baking dish, cover with foil to retain moisture, and heat for about 15-20 minutes or until warmed through.

Frozen

For longer storage, you can freeze the turkey and gravy. Use freezer-safe containers or resealable freezer bags, removing as much air as possible before sealing.

You can store turkey and gravy in the freezer for up to 3 months.

For reheating, thaw frozen turkey in the refrigerator before reheating. This can take several hours or overnight, depending on the size of the turkey slices.

Tanya’s Top Tips

  • Choose a good-quality boneless, skinless turkey breast. Picking one with a net is best. This keeps its shape and moisture while cooking.
  • For a crispier skin, remove the turkey breast, place it under the broiler for 3-5 minutes, or until golden.
  • Ensure your slow cooker is large enough to accommodate the turkey breast without crowding. 
  • Allow the turkey to rest after cooking to let the juices redistribute, ensuring the meat stays moist when sliced.
  • For a 6-8 lb bone-in turkey breast: Cook on LOW for 6-7 hours, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).

FAQ

What are the benefits of slow cooking a turkey?

Using the slow cooker ensures that you get flavorful, tender, and juicy turkey breasts every time. The preparation time is minimal, and the cleanup afterward is easy.

Can I use frozen turkey breast in a slow cooker?

I do not recommend cooking a frozen turkey breast directly in a slow cooker. The slow cooker does not heat the turkey fast enough from frozen. This means it may not reach a safe internal temperature of 165°F (74°C). Thawing it in the refrigerator before cooking is best.

close up photo of sliced turkey breast

    I hope you like this slow cooker turkey breast recipe as much as we do! Looking for more slow cooker 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!

    turkey breast sliced on white plate
    Print Recipe
    5 from 1 vote

    Slow Cooker Turkey Breast w/ Gravy

    Cooking turkey breast in the slow cooker is hands-down the best way to get juicy, tender turkey meat! For a cozy family dinner or an easy holiday meal, a simple slow cooker recipe is the best the way to go.
    This simple and tasty homemade turkey gravy will make this dish even better. Drizzle it on top for a mouthwatering finish. Just season the turkey and let the slow cooker do its thing!
    Prep Time10 minutes
    Total Time4 hours 10 minutes
    Course: entree, Main Course
    Cuisine: American
    Keyword: Slow cooker turkey breast, Turkey gravy w/ drippings
    Servings: 10
    Calories: 599kcal
    Author: Tanya

    Equipment

    Ingredients

    For the Turkey

    • 3 lb boneless skinless turkey breast (with net) (like the Butterball kind)
    • 2 Tablespoons olive oil
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 1 teaspoon dried thyme
    • 1 teaspoon kosher salt
    • ½ teaspoon rubbed sage
    • ½ teaspoon black pepper
    • 1 cup chicken broth
    • 1 large yellow onion chopped into 1-inch pieces
    • 1 medium carrot chopped into 1-inch pieces
    • 1 medium celery stalk chopped into 1-inch pieces

    For the Drippings Gravy

    • 2 tablespoons unsalted butter
    • 2 tablespoons all-purpose flour
    • Salt and pepper to taste

    Instructions

    Making the Turkey

    • Pat the turkey breast (with the net on) dry with paper towels. Rub it with olive oil.
    • Mix garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mix all over the turkey breast.
    • Place the turkey breast in the slow cooker pour the chicken broth into the slow cooker to keep the turkey moist while cooking. Add the onion, carrot, and celery into the slow cooker around the turkey breast.
    • Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.
    • Remove the turkey from the slow cooker and let the turkey rest for 10 minutes before slicing. Be sure to remove the net before serving. Serve as is or create a gravy with drippings.

    Making the gravy

    • Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids. Set the liquid aside. It should be about 2 cups of gravy.
    • In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.
    • Gradually whisk in the strained drippings from the slow cooker. Whisk constantly to avoid lumps.
    • Taste the gravy and season with salt and pepper.
    • Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your liking.

    Video

    Notes

    • For crispier skin, remove the turkey breast and place it under the broiler for 3-5 minutes or until golden.
    • Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C). Depending on your slow cooker, the turkey may need more than 4 hours to reach 165°F
    • If you prefer a thicker gravy, you can adjust the amount of flour.
    • This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.

    Nutrition

    Calories: 599kcal | Carbohydrates: 6g | Protein: 38g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 233mg | Sodium: 722mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2165IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

    This post was originally published on October 9, 2024.

    Southern Pinto Bean Pie (Sweet, Not Savory)

    by 12 Comments

    This old-fashioned sweet pinto bean pie is the perfect fall dessert. Quick and easy to make, it's a wonderful alternative to your Thanksgiving pumpkin pie, and dare I say it, even tastier!

    A slice of pinto bean pie served on a white plate.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    It might sound a bit strange at first, but trust me, this old-fashioned Southern pinto bean pie is all kinds of delicious! My father-in-law, who is from North Carolina, grew up eating this pie and requested I give it a try. I must say, this pie got two thumbs up from my family.

    pic of Tanya

    This is one of those recipes that elicits concerned stares when I mention it, but anyone who tries it is pleasantly surprised. This bean pie is creamy and rich, with spices like nutmeg, cinnamon, and molasses that make it a tasty alternative to your usual pumpkin or sweet potato pie.

    It's pretty different from a savory pinto bean recipe, tasting more like pecan pie. And if you can make a pie out of fruit and nuts, surely you can create one with beans.

    ♡ Tanya

    Simple and quick to make, just mix the filling ingredients together and pour into a pie crust and bake, this is a great make-ahead Fall dessert that everyone will fall in love with!

    A Quick Look at The Ingredients

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

    🫘 Filling Base

    • Pinto beans – canned or home-cooked; a creamy, mild base similar to sweet potato or pumpkin
    • Eggs – provide structure and help set the custard
    • Evaporated milk – gives richness and a smooth texture
    • Unsalted butter – adds flavor and helps create a silky filling

    🍬 Sweeteners & Flavor

    • Granulated white sugar – for overall sweetness. Feel free to use brown sugar if you want a deeper molasses flavor
    • Molasses – brings depth, a touch of bitterness, and classic Southern flavor.

    🌶️ Warm Spices & Enhancers

    • Ground cinnamon – warm and cozy flavor
    • Ground nutmeg – adds a subtle nutty spice
    • Kosher salt – enhances all the other flavors
    ingredients for pinto bean pie recipe with labels
    Mora Ceramic Classic 9 Inch Pie Pan Set of 2
    Mora Ceramic Classic 9 Inch Pie Pan Set of 2

    These ceramic pie plates are pretty amazing. They are beautiful, and they hold the perfect amount of filling for a standard pie, unlike other deeper pie pans on the market.

    Buy Now

    How to make pinto bean pie

    Step 1: Preheat the oven to 375°F 190°C.

    Step 2: Add pinto beans, evaporated milk, white granulated sugar, light brown sugar, eggs, molasses, unsalted butter, cinnamon, nutmeg, and salt to a blender. Blend until smooth, about 40 seconds.

    Ingredients in a blender.
    The ingredients blended together.

    Step 3: Pour into the pie shell. Bake in a preheated oven for 35-40 minutes, until the pie is set in the middle.

    The filling poured into the pie crust.
    A baked pinto bean pie on a cooling rack.

    Step 4: Remove pie from the oven and let it cool for about 1 hour.

    Serve and enjoy.

    A whole pinto bean pie ready to serve.

    How long does it keep?

    Once you have made your pinto bean pie, it's important to let it cool at room temperature for at least an hour, after this time you can either serve it or store it. To store, place it into an airtight container, or cover it with plastic wrap and foil and keep it in the fridge.

    It will keep well for up to 4 days but is best enjoyed in the first two.

    You can also freeze it, by allowing it cool, wrapping it in foil and placing in a freezer bag. It can freeze for up to 3 months.

    Can you use other types of beans?

    This Southern dessert uses pinto beans which have a mild flavor, so that the spices used really stand out.

    Another great bean to use in bean pies is navy beans or Great Northern beans.

    This recipe uses canned beans for ease and convenience, but you can also use dried beans and cook them and drain them before mixing with the other ingredients.

    A pinto bean pie with slices cut out of it.

    Tanya's Top Tips & Notes

    • You can use 1 ½ cups of cooked pinto beans.
    • If using canned beans, drain and rinse them well before blending with the other ingredients.
    • To make this recipe extra easy, I used a pre-made pie crust. My Homemade Pie Crust is also ideal if you want everything from scratch!
    • Let the pinto bean pie cool for at least an hour before cutting and serving. I prefer to make this pie a day ahead.

    More Pie Recipes

    FAQs

    Do I need to par bake the crust?

    No, parbaking isn’t necessary for this pie. The filling bakes evenly without it. But if you prefer a crisper crust, you can partially blind bake it for 8 minutes at 375°F (190°C) before filling. Optional, but helpful!

    Can I make this pie dairy-free?

    Yes. Substitute with non-dairy butter and evaporated coconut milk or other plant-based alternatives. Flavor may vary slightly but still works well.

    I hope you enjoy this bean pie recipe as much as we do. If you've made this recipe, I'd love if you'd give feedback below. I appreciate your support.

    A slice of pinto bean pie served on a white plate.
    Print Recipe
    4.69 from 19 votes

    Southern Pinto Bean Pie

    This old-fashioned sweet pinto bean pie is the perfect dessert for fall. Quick and easy to make, it’s a wonderful alternative to your Thanksgiving pumpkin pie, and dare I say it, even tastier!
    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Dessert
    Cuisine: American
    Keyword: easy bean pie, sweet bean pie, vinatage pinto bean pie recipe
    Servings: 12 servings
    Calories: 215kcal
    Author: Tanya

    Ingredients

    • 15.5 oz can pinto beans rinsed and drained
    • ¾ cup evaporated milk
    • ¾ cup granulated white sugar
    • ¼ cup light brown sugar
    • 2 large eggs lightly beaten
    • 2 Tablespoons unsalted butter melted
    • 1 Tablespoon molasses
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • 1 9 inch prepared pie crust

    Instructions

    • Preheat the oven to 375°F (190°C).
    • Add pinto beans, evaporated milk, granulated white sugar, light brown sugar, eggs, molasses, unsalted butter, cinnamon, nutmeg, and salt to a blender and blend until smooth, about 40 seconds.
    • Pour into the pie shell and bake in a preheated oven for 35-40 minutes, until the pie is set in the middle.
    • Remove pie from the oven and let it cool for about 1 hour.
    • Serve and enjoy.

    Video

    Notes

    • You can use 1 ½ cups of cooked pinto beans.
    • If using canned beans, drain and rinse them well before blending with the other ingredients.
    • To make this recipe extra easy, I used a pre-made pie crust. My Homemade Pie Crust is also ideal if you fancy a bit of baking!
    • Let the pinto bean pie cool for at least an hour before cutting and serving.

    Nutrition

    Calories: 215kcal | Carbohydrates: 32g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 234mg | Potassium: 205mg | Fiber: 2g | Sugar: 20g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

    This post was first published on August 30, 2021. It has been updated with new information.

    Crispy Air Fryer Pumpkin Seeds

    by 4 Comments

    This Roasted Air Fryer Pumpkin Seeds recipe is delicious, crunchy, healthy, and tasty. This snack is the perfect way to use those pumpkin seeds after carving a pumpkin. 

    pumpkin seeds with pumpkin in background

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    It’s that time of year again. All things Fall are in the air, pumpkin carving is a joyous activity, and we’re getting ready for some of our favorite Fall Holidays. One in particular that we love is Halloween, when we head to the pumpkin patch, pick a pumpkin, and then take it home to carve. 

    pic of Tanya

    If you’ve ever carved a pumpkin, you’re familiar with the ooey-gooey pulp and seeds that are scooped from the inside. Before you toss those seeds, consider roasting them for a snack. You’ll be plenty surprised at how crunchy and delicious they are. 

    I roast mine in my air fryer because I find that it makes seeds and beans extra crunchy. I followed a similar method when I made these air fryer chickpeas.

    A Quick Look at The Ingredients

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

    • Raw pumpkin seeds from a fresh pumpkin (rinsed and cleaned of pulp)
    • Water and salt (for boiling and flavor)
    • A little oil, such as olive oil, canola oil, or avocado oil (to help crisp in the air fryer)
    • Seasonings of your choice (savory or sweet variations work well)

    How to Roast Pumpkin Seeds in the Air Fryer

    Step 1: Start by prepping the seeds. First, you’ll need to cut the top off the pumpkin and remove the pulp and seeds from the inside. You’ll notice many seeds stuck to a little bit of pulp. Use your hands and gently remove the pulp from the seeds. 

    Step 2: Place the seeds in a colander and rinse them. My medium-sized pumpkin yielded about 1 and ¼ cups of seeds.

    pumpkin seeds and pulp on silver bowl
    raw pumpkin seeds on colander on towel

    Step 3: Next, place the seeds in a medium-sized pot and cover with 3 cups of water and 1 Tablespoon kosher salt. Bring to a boil and allow them to boil for about 7 minutes. Once done, drain the seeds in a colander and then place them on a clean kitchen towel. 

    pumpkin seeds in water in pot
    pumpkin seeds on kitchen towel

    Step 4: Pat the seeds dry and then place them in the air fryer basket. They will still be partially wet, but that is ok. 

    Close the air fryer basket and air fry at 350°F (175 °C) for 4 minutes. This will allow our seeds to dry before adding oil. 

    pumpkin seeds in air fryer basket before roasting

    Step 5: After 4 minutes, open the basket and lightly spray the pumpkin seeds with olive oil, and then stir to ensure all the seeds are covered. Close the basket and cook for an additional 10-12 minutes at 350°F (175 °C), stirring halfway through the cooking time. 

    pumpkin seeds in air fryer basket after roasting

    Step 6: When there are about 1-2 minutes left, season the seeds with any desired seasonings. Once the seeds are roasted, remove them and spread them on a sheet pan. Allow them to cool for 10 minutes before serving.

    pumpkin seeds on sheet pan

    How to Season the Pumpkin Seeds

    These seeds will already have a slightly salty taste (thanks to our boiling step), but if you want additional flavors, add seasonings with about 2 minutes left on your cooking time. You do not want to add seasonings too early, or they may burn. 

    Seasoning Suggestions

    One of the best parts about making pumpkin seeds in the air fryer is how easy it is to switch up the flavors. Here are a few of my favorites:

    • Classic Savory – Garlic powder, onion powder, and smoked paprika.
    • Spicy Kick – Chili powder, cayenne pepper, and a squeeze of lime juice after cooking.
    • Cajun - for a bold taste of the South.
    • Sweet & Crunchy – Cinnamon, nutmeg, and a sprinkle of sugar.
    • Cheesy Twist – Grated Parmesan with Italian seasoning.
    • Everything Bagel – A mix of everything bagel seasoning for a salty, garlicky crunch.

    💡 Tip: Add seasonings during the last 1–2 minutes of air frying so they stick without burning.

    close up photo of roasted pumpkin seeds in air fryer basket

    How to store Roasted Pumpkin Seeds

    Store these seeds in an airtight container for up to 2 weeks at room temperature. You could also freeze them for up to 3 months.  

    Tanya's Notes on Air Fryer Pumpkin Seeds

    • These are good for snacking as is, but you could also use them in salads, on top of morning oatmeal, or with granola. 
    • Season the seeds like you like. You can use the seasonings I used in my air fryer chickpeas recipe, stick with salt and pepper, or use a little Tajin seasoning.
    • Use any oil with a high-smoke point that you prefer. I usually use canola or avocado oil.

    Looking for more Air-Fried Snack recipes? Try these out:

    • Air Fryer Beet Chips - Light, crispy, and naturally sweet. These beet chips are one of my favorite guilt-free snacks straight from the air fryer.
    • Air Fryer Sugar Pecans - I love making these sugar pecans during the holidays and snacking on them while they're still warm.
    • Apple Chips - Simple, crisp, and full of apple flavor. These homemade apple chips make the perfect wholesome treat for the fall season.

    I hope you like these pumpkin seeds as much as we do. If you've tried this recipe, I'd love to hear about it in the comments below. Thanks so much for your support.

    pumpkin seeds with pumpkin in background
    Print Recipe
    5 from 1 vote

    Crispy Air Fryer Pumpkin Seeds Recipe

    These Roasted Air Fryer Pumpkin Seeds are a deliciously crunchy, healthy, and tasty snack. This snack is the perfect way to use those pumpkin seeds after carving a pumpkin.
    Prep Time20 minutes
    Cook Time10 minutes
    Cooling10 minutes
    Total Time40 minutes
    Course: Snack
    Cuisine: American
    Keyword: air fryer pumpkin seeds, roasted pumpkin seeds
    Servings: 8 people
    Calories: 56kcal
    Author: Tanya

    Equipment

    Ingredients

    • 1 ¼ cup raw pumpkin seeds from 1 medium-large sized pumpkin
    • 3 cups water
    • 1 Tablespoon kosher salt
    • Seasonings of Choice

    Instructions

    • Cut the top off the pumpkin and remove the pulp and seeds from the inside. Place the seeds in a colander and rinse the seeds.
    • Place the seeds in a medium-sized pot and cover with 3 cups of water and 1 Tablespoon kosher salt. Bring to a boil and allow to boil for about 7 minutes. Once done boiling, drain the seeds in a colander and then place them on a clean kitchen towel and pat the seeds dry.
    • Place the seeds in the air fryer basket. Close the air fryer basket and air fry at 350F (175 °C) degrees Fahrenheit for 4 minutes.
    • After 4 minutes, open the basket and lightly spray the pumpkin seeds with oil, and then stir to ensure all the seeds are covered. Close the basket and cook for an additional 10-12 minutes at 350F °(175, stirring halfway through.
    • Add any desired seasonings when there are about 1-2 minutes left on the air fryer cook time.
    • Once the seeds are roasted, remove them and spread them on a sheet pan. Allow them to cool for 10 minutes before serving.

    Notes

    • These are good for snacking as is but you could use these for salads, on top of morning oatmeal, or granola.
    • Season the seeds as you like. You can use the seasonings I used in my air fryer chickpeas recipe, stick with salt and pepper, or use a little tajin seasoning.
    • Use any oil with a high-smoke point that you prefer. I usually use canola or avocado oil.

    Nutrition

    Calories: 56kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 877mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

    This post was originally published on October 25, 2021. It has been updated with new information.

    Creamy Slow Cooker Mac and Cheese (No Pre-Boil)

    by 2 Comments

    Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.

    slow cooker mac and cheese served in a large bowl

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    We all love a set-it-and-forget-it dish. A slow cooker is a perfect vessel! No need to boil macaroni in a separate pot, just pop in all the ingredients, stir, cover, and let the magic happen. Not only that, but slow cookers provide the ability to take your mac and cheese to your next family gathering.

    pic of Tanya

    I love a good mac and cheese, especially my baked mac and cheese, which always gets rave reviews from family and readers. But this slow cooker version absolutely holds its own.

    As the cook, I love that it’s low-effort but high-reward. I can toss everything in, set the slow cooker, and either prep the rest of dinner, or honestly, relax and catch up on my favorite shows while the magic happens. I think you'll love doing the same.

    ♡ Tanya

    My slow cooker mac and cheese is a perfect side dish for any holiday meal. If you love this one, you'll enjoy my Creamy Slow Cooker Mashed Potatoes too. Try both of these alongside your holiday Turkey or Ham.

    a spoon full of mac and cheese taken from the slow cooker

    A Quick Look at the Ingredients

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

    • Cheese!!! - I use block cheese and shred it myself for the smoothest cheese melt. I use Block sharp cheddar cheese and Block Gruyère cheese.
    • Elbow noodles - uncooked.
    • Dairy - I use whole milk and evaporated milk. I wouldn't substitute this with milk with less fat, as your sauce may break.
    • Unsalted butter - we will be adding our own salt, so I use unsalted butter to control the amount of salt added.
    • Seasonings - Seasoned salt and black pepper
    slow cooker mac and cheese ingredients

    Tools needed for slow cooker mac and cheese:

    • Slow cooker
    • Food processor or cheese grater
    Breville Paradice 9 Cup Food Processor and Dicer
    Breville Paradice 9 Cup Food Processor and Dicer
    I love using this food processor to shred cheese for my mac and cheese recipes. It’s incredibly convenient and has so many other uses in the kitchen.
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    How to make Mac and Cheese in your Slow Cooker

    Step 1: Shred sharp cheddar cheese and Gruyère cheese. Set aside.

    Shredded cheese in a food processor

    Step 2: Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper to a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.

    all ingredients added to the slow cooker

    Step 3: Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.

    Slow cooker with lid placed on top
    cheese sauce and noodles in slow cooker

    Step 4: Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.

    Step 5: Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

    thickened slow cooker mac and cheese

    Leftover Mac and Cheese Storage

    Store any leftovers in an airtight container in the refrigerator for 3-5 days.

    Can I freeze leftover mac and cheese? You can freeze mac and cheese. I'd note that after thawing, it may not appear as creamy as it had originally. This is mostly because the pasta has absorbed a lot of that moisture.

    To freeze, allow your mac and cheese to cool completely. Portion it into freezer bags, release any extra air, and freeze for up to 3 months.

    Variations & Add-Ins

    • Cheeses: Monterey Jack, Mozzarella, Gouda, Pepper Jack
    • Mix-ins: Cooked bacon, ham, roasted jalapeños, breadcrumbs
    • Spices: Smoked paprika, cayenne, garlic powder
    • Gluten-Free: Use GF pasta, adjust timing (check earlier)

    Common questions you may have

    Do I need to boil the noodles first?

    Nope! I think the whole point of a slow cooker is to make our meals as easy as possible but still delicious. In this recipe, it is specified to rinse and drain the noodles. This is to clean the noodles before adding them to the slow cooker.

    white bowl full of mac and cheese

    Why are my noodles mushy?

    There could be a couple of reasons your noodles have turned mushy.

    1. Your crockpot's temperature is higher than it should be. Not every slow cooker can cook at the same temperature. The age of the slow cooker can affect that.
    2. The type and brand of noodles you chose. A thicker elbow noodle or even one with ridges will maintain its structure better than a cheaper, thinner elbow noodle.

    The best practice is to keep an eye on your mac and cheese after that initial hour of cooking. Yours may be done sooner or later than the recipe calls for.

    My cheese turned out gritty; what happened?

    The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for the best results. 

    Pre-shredded cheese will contain an anti-caking agent, that if used in creamy mac and cheese, will result in a gritty cheese mixture. Even some pre-packed block cheese may turn out the same result.

    Find the best cheeses for homemade mac and cheese in either your produce or deli section of the store.

    Tanya's Top Tips

    • Slow cooking times may vary. Cook the noodles until they are al dente. 
    • The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for the best results. 
    • The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

    Looking for more slow cooker recipes? Try these out:

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

    slow cooker mac and cheese served in a large bowl
    Print Recipe
    4.86 from 7 votes

    Slow Cooker Mac and Cheese

    Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.
    Prep Time10 minutes
    Cook Time2 hours
    Total Time2 hours 10 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: slow cooker mac and cheese
    Servings: 8 Servings
    Calories: 538kcal
    Author: Tanya

    Ingredients

    • 12 ounce Block sharp cheddar cheese
    • 4 ounces Block Gruyère cheese
    • 16 ounce Elbow noodles rinsed and drained
    • 2 ½ cups Whole milk
    • 12 ounce Evaporated milk
    • 4 tablespoons Unsalted butter
    • 1 teaspoon Seasoned salt
    • ½ teaspoon Black pepper

    Instructions

    • Shred sharp cheddar cheese and Gruyère cheese. Set aside.
    • Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper in the insert of a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.
    • Cover and cook low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.
    • Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.
    • Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

    Notes

    • Slow cooking times may vary. Cook the noodles until they are al dente. 
    • The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for best results. 
    • The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

    Nutrition

    Serving: 1g | Calories: 538kcal | Carbohydrates: 51g | Protein: 23g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 647mg | Potassium: 406mg | Fiber: 2g | Sugar: 10g | Vitamin A: 827IU | Vitamin C: 1mg | Calcium: 520mg | Iron: 1mg

    This post was originally published on November 20, 2022. It has been updated with new information.

    Quick and Easy Sautéed Shredded Brussels Sprouts Recipe

    by 5 Comments

    If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes. They make for a great last minute side dish for Thanksgiving and the holidays.

    sauteed shredded brussels sprouts in white bowl with spoon on side

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Love them or hate them, Brussels sprouts are a must-have at any Thanksgiving or Christmas table, and I promise you, everyone will love these sautéed shredded Brussels sprouts!

    pic of Tanya

    I don’t make Brussels sprouts like this every day, but when I want a side dish that feels a little more elegant, this is the one. The shredded sprouts cook quickly, and the addition of honey and blue cheese takes things up a notch with minimal effort.

    If you’re looking for more easy vegetable sides, I’ve got plenty of favorites. Try these Air Fryer Brussels Sprouts for a crispy twist, or my Southern Fried Cabbage for something a bit heartier. And if you’re planning a full spread, don’t miss these Easy Roasted Carrots.

    A Quick Look at the Ingredients

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

    • Vegetables and Fruit - Brussels sprouts and a tart apple, like a Granny Smith.
    • For Cooking - Olive Oil or any other high-heat oil.
    • For Flavor - Honey, Blue Cheese Crumbles, Salt, and Black Pepper
    labeled ingredient photos of brussels sprouts
    Breville Paradice 9 Cup Food Processor and Dicer
    Breville Paradice 9 Cup Food Processor and Dicer
    I love this food processor for quickly shredding the Brussels sprouts in this recipe.
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    How to make sautéed shredded Brussels sprouts

    Step 1: Gather your ingredients. Shred the sprouts and apple in your food processor.

    cut brussels sprouts in food processor
    brussels sprouts shredded in food processor

    Step 2: Heat oil over medium heat in a large 12-14-inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.

    raw shredded brussels sprouts in pan

    Step 3: Add the shredded apples and stir until well combined. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.

    sauteed shredded brussels sprouts in pan

    Step 4: Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste. Serve and enjoy.

    sauteed shredded brussels sprouts with spoon in side and in white bowl

    Can you make them ahead of time?

    This healthy side dish is so quick to cook, and the sprouts are at their best right out of the skillet. To get ahead of things, you can shred the sprouts a day or two before you are due to serve them and keep them covered in the fridge. Don't pre-shred the apple, or it will brown.

    Leftovers will keep well in the fridge for 3 to 4 days and you can reheat them in the skillet to serve.

    cooked shredded brussels sprouts with raw brusel sprouts on the side

    What do you serve them with?

    I enjoy these sautéed shredded Brussels sprouts as part of a quick and easy weeknight meal, but they of course won't be out of place at any Thanksgiving or holiday table. Try them with your other favorite sides and these mains:

    How do you make Brussels sprouts not taste bitter?

    If you usually don't like the bitterness of spouts, I'm here to change your mind with this recipe! By finely shredding the sprouts, you allow the chemical that produces a bitter flavor to escape during cooking, and that's why even the sprout haters will love this!

    The blue cheese and honey also balance the flavor, and I promise you, everyone will be asking for more!

    Tanya's Top Tips

    • You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
    • Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
    • Use the shredding disk of a food processor to shred the apples.
    • If you're not a fan of blue cheese, feel free to substitute it with feta, goat cheese, or even Parmesan for a milder flavor.

    More Vegetable Side Dishes

    I hope you like this brussels sprouts recipe as much as we do! Looking for more quick vegetable side dishes? 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!

    sauteed shredded brussels sprouts in white bowl with spoon on side
    Print Recipe
    5 from 2 votes

    Sautéed Shredded Brussels Sprouts Recipe

    If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: how to saute Brussels sprouts, quick brussels sprouts recipe, sprouts with blue cheese
    Servings: 4 servings
    Calories: 243kcal
    Author: Tanya

    Ingredients

    • 3 Tablespoons olive oil
    • 16 oz fresh brussels sprouts shredded
    • 1 Granny Smith Apple or other tart apple, shredded
    • 3 Tablespoons honey
    • ¼ cup crumbled blue cheese
    • Salt and pepper to taste

    Instructions

    • Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.
    • Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.
    • Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

    Video

    Notes

    • You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
    • Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
    • Use the shredding disk of a food processor to shred the apples.

    Nutrition

    Calories: 243kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 155mg | Potassium: 511mg | Fiber: 5g | Sugar: 20g | Vitamin A: 944IU | Vitamin C: 98mg | Calcium: 95mg | Iron: 2mg

    This post was originally published on November 13, 2020. It has been updated with new photos and information.

    Juicy Air Fryer Turkey Breast (Bone-In or Boneless)

    by 92 Comments

    This Roasted Air Fryer Turkey Breast is juicy and moist, and so easy to make. Use bone-in or boneless turkey breast to make this beautiful, golden roasted turkey in under an hour. 

    Air Fryer Roasted Turkey Breast on a cutting board

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Turkey is not just for Thanksgiving. It’s available year-round and is perfect for times when you get tired of simple roasted chicken. The turkey breast in the air fryer is ideal for the times you: 

    • Don’t want to turn on the oven to roast a small turkey breast. 
    • Don’t feel like taking the extra step of brining the turkey. 
    • Want to have a turkey on the table in less than an hour.
    • Love your Air Fryer so much that you make anything and everything in it (this is me, this is me!)

    This recipe works for bone-in and boneless turkey breasts and requires no brining. 

    Pin this recipe for later ↗
    pic of Tanya

    I love making turkey breast in the air fryer. It’s quick, easy, and always turns out juicy. It’s perfect for a family dinner or when I need cooked turkey for another dish, like a stack of delicious turkey sandwiches. For this recipe, I use mayonnaise to coat the turkey breast. It's the trick to getting a nice golden crust on my turkey.

    In this post, I included directions for both bone-in and boneless cuts, so you can use whichever you prefer.

    ♡ Tanya

    A Quick Look at the Ingredients

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

    • Turkey breast - I have included directions for both bone-in and boneless turkey breast. If using a boneless turkey breast with netting, ensure the netting remains in place while cooking.
    • Mayonnaise - Acts as a binder to help the seasonings stick and promotes a beautifully golden, crispy skin. You can use oil or butter if you prefer to skip the mayo.
    • Seasonings - I use a simple blend of poultry seasoning, salt, garlic powder, and black pepper. These add depth and color without overpowering the turkey's flavor. Feel free to adjust the blend based on your taste or what you have on hand.

    How to cook a turkey breast in the air fryer

    Bone-in turkey breast in the air fryer

    Step 1: First, ensure you have a fully defrosted turkey breast that fits in your Air Fryer basket. Some of those bone-in breasts are huge and literally won’t fit in your everyday basket air fryer. I prefer a breast that weighs 4 pounds or less. I suggest using an air fryer that is at least 5.3 quarts in size. 

    Step 2: Rub mayonnaise and seasonings all over the turkey breast. I also season under the skin.

    Step 3: reheat your air fryer to 360°F (182°C). For a bone-in turkey breast, I place it on its side and cook it for 25 minutes. Then, I open the basket, carefully flip the turkey, and cook for another 25 minutes. The turkey is done when it reaches an internal temperature of 165°F (74°C) on a quick-read thermometer.

    raw turkey breast in air fryer basket
    turkey breast in air fryer basket with thermometer testing meat

    Step 4: Allow your turkey breast to cool on a cutting board for 5-10 minutes before slicing and serving.

    Sliced Air fryer Turkey breast on cutting board

    3-pound boneless turkey breast in the air fryer

    My boneless turkey breast typically comes with a net around the meat. I like to keep the net on the meat so that the meat cooks together and slices better after cooking.

    Step 1: Preheat your air fryer to 360°F (182°C) and season your turkey breast.

    Step 2: Place the turkey breast in the air fryer and cook for 1 hour, turning it every 15 minutes to ensure even cooking. I’ve found that boneless turkey breasts can take a bit longer than bone-in, especially if they’re wrapped in netting. Use a quick-read thermometer to make sure the internal temperature reaches 165°F (74°C) before serving.

    raw boneless turkey breast in air fryer basket
    cooked turkey breast in air fryer basket with thermometer sticking out

    Step 3: Allow the turkey breast to cool on a cutting board for 5-10 minutes, then remove the net before slicing.

    Sliced boneless Turkey breast

    Tanya's Top Tips

    These tips will help you make the most delicious turkey breast in the air fryer.

    • I use defrosted turkey breast so I can properly season it and have the seasonings stick to the meat. You can also choose to dry-brine it and let it sit in the refrigerator for a few hours. I usually just season and get to cooking. 
    • I chose mayonnaise to coat the breast because I like the taste and the golden color it gives my breast. You could opt for a reduced amount of oil instead. 
    • If making the boneless breast, be careful when removing the netting after cooking. Some meat may stick to the netting when removing.

    Plan Ahead + Storage Tips

    • Prep Ahead: Season the turkey breast up to 24 hours in advance and refrigerate until ready to cook.
    • Leftovers: Store cooked turkey in an airtight container in the fridge for up to 4 days.
    • Freezing: Freeze cooked, sliced turkey for up to 3 months. Thaw overnight in the fridge.
    • Reheating: Reheat in the air fryer at 300°F (150°C) for 10–15 minutes, or until heated through. You can also microwave in short intervals, covered with a damp paper towel to retain moisture.

    Additional turkey recipes you may enjoy

    I hope you enjoy this recipe as much as we do, or are looking for more ways to cook a turkey breast, try these out:

    How to serve turkey breast

    If you need ideas of what to serve this with, try these:

    FAQs:

    How do you know turkey breast is cooked?

    Cook the turkey until it reaches an internal temperature of 165°F (74°C).

    Do I need to brine the turkey before cooking it in the air fryer?

    No, I've never brined my turkey, as it's cooked in a delicious blend of spices that pack lots of flavor into the finished turkey breast. However, if you prefer, you can dry-brine the turkey with the spices and let it rest in the fridge for a few hours before cooking.

    Can you cook a frozen turkey breast in the air fryer?

    I do not recommend it. I recommend fully thawing the turkey breast and adding seasoning to it before air frying. Cooking from frozen may result in the outside browning/cooking too quickly while the inside takes longer to reach the correct temperature.

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

    air fryer turkey breast on wooden board
    Print Recipe
    4.83 from 58 votes

    Air Fryer Turkey Breast Recipe (Bone-In or Boneless)

    Make juicy and delicious turkey breast right in your Air Fryer. Use bone-in or boneless turkey breast to make the perfect golden turkey breast in your Air Fryer.
    Prep Time10 minutes
    Cook Time50 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: American
    Keyword: air fryer turkey breast, bone-in turkey breast
    Servings: 10 people
    Calories: 401kcal
    Author: Tanya

    Equipment

    Ingredients

    Bone-In Turkey Breast

    Boneless Turkey Breast

    Instructions

    Bone-In Turkey Breast

    • Preheat air fryer to 360 degrees Fahrenheit.
    • Season turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
    • Place turkey breast in the air fryer basket on its side. Cook on one side for 25 minutes, flip, cook on the other side for 25 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

    Boneless Turkey Breast

    • Preheat your Air fryer to 360 degrees Fahrenheit.
    • Season your boneless turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
    • Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

    Video

    Notes

    *Cook times will vary depending on the size of your turkey breast.
    *I find that my boneless breast takes a little longer than bone-in because of the way it is wrapped in the netting.
    *Use a quick read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.

    Nutrition

    Calories: 401kcal | Carbohydrates: 1g | Protein: 69g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1191mg | Potassium: 781mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg

    This post was originally published on October 22, 2019. It has been updated with helpful information and storage tips.

    The BEST Jamaican Curry Chicken Recipe

    by 87 Comments

    This is the best Jamaican Curry Chicken Recipe. The perfect combination of rich flavors on one plate. This is the Caribbean dish to make when you want to taste the islands. 

    The finished chicken curry in a blue dutch oven.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Pin this recipe for later ↗

    Growing up, curry chicken was a staple weeknight meal. My mom's curry chicken is hands down the best I've ever had. Getting the recipe from her was a chore, as she measured nothing in the kitchen.

    I asked many questions and watched her closely. I obtained a recipe and noted the key steps for making traditional and authentic Jamaican Curry.

    pic of Tanya

    Many home cooks adore this curry chicken recipe. I veered from traditional methods of cutting a whole chicken to make this recipe. Instead, I opt for boneless, skinless chicken thighs. They're easier to prepare and still result in juicy, flavorful chicken.

    ♡Tanya

    Top Tips to Make the Best Jamaican Curry Chicken Recipe

    1. Rinse the chicken with water and vinegar.
    2. Use the right curry powder and seasonings - Jamaican Curry Powder is a combination of spices. For Jamaican curry, you need to use good curry powder. I use a combination of Hot Blue Mountain Country Curry Powder and Betapac Curry Powder. I also add a little Jamaican all-purpose seasoning.
    3. Use a whole chicken or just dark meat chicken, cut into pieces with skin removed - Curry chicken, like brown stew chicken, is a stew, and you want to make sure your chicken doesn’t dry out. I opt for boneless, skinless chicken thighs, which stay juicy and tender. 
    4. Use only a little water - Curry is known to “sprout its own water.” I only add ¼ cup of water to this recipe when I start cooking, and I end up with about 1 ½ cups of gravy once it’s done. Adding too much water can make your curry bland.

    The Ingredients You Need to Make This Recipe

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

    • Chicken: boneless, skinless chicken thighs or whole chicken pieces cut into 2-inch pieces.
    • Seasonings and Spices: Curry powder, All-purpose seasoning, Salt, Black Pepper
    • Vegetables: Yellow onion, Green onions, Green pepper, Garlic cloves, Russet potato
    • Herbs: Fresh thyme
    • Heat: Scotch bonnet pepper (optional)
    • Cooking Fats: Olive oil
    • Liquids: Water
    1. Blue Mountain Country Jamaican Curry Powder
      Blue Mountain Country Jamaican Curry Powder

      This is the curry powder I grew up using. It's some of the best on the market.

      Buy Now
    2. Betapac Curry Powder (8oz Bottle)
      Betapac Curry Powder (8oz Bottle)

      Another great curry powder. Use a small amount, it is potent.

      Buy Now
    3. Easispice All Purpose Seasoning 14 Oz
      Easispice All Purpose Seasoning 14 Oz

      A Jamaican all-purpose seasoning blend.

      Buy Now

    How to make Jamaican Curry Chicken

    Step 1: Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine. Cover and refrigerate for at least 1 hour or up to overnight.

    raw chicken seasoned with curry powder and spices

    Step 2: After marinating the chicken, remove the onions, peppers, thyme, scotch bonnet pepper (if using), and garlic cloves. Keep them separate.

    Marinated chicken in one bowl and onions, peppers and garlic in another.

    Step 3: Heat oil in a large, heavy-bottom pot over medium heat. Add the remaining curry powder and stir, cooking for about 20-30 seconds.

    This step, known as "burning the curry," releases the flavors of the spices. You don’t burn anything.

    Curry powder and oil in a pot.

    Step 4: Add onions, green pepper, scotch bonnet peppers (if desired), garlic cloves, and thyme to the pot. Stir the ingredients until the onions have softened. This should take about 3-5 minutes. If your onions and peppers appear dry, add about 1 tablespoon of water.

    Vegetables added to the pot.

    Step 5: Add chicken pieces and ¼ cup of water to the pot. Cover and reduce the heat to medium-low. Cook, stirring occasionally, for 30-35 minutes.

    chicken added to the pot.

    Step 6: When about 15 minutes remain, stir in the potato and continue cooking, covered.

    potatoes added to the pot.

    Step 7: Once the chicken is cooked and the potatoes are softened, remove the pot from the heat. Salt and pepper to taste.

    Jamaican chicken curry in a pot.

    What is the best cut of chicken to use?

    I prefer using boneless, skinless chicken thighs for this Jamaican Curry Chicken because they remain tender and juicy. If you prefer bone-in chicken, that works too—just cut it into smaller pieces and remove the skin.

    For the best results, chop larger pieces into bite-sized chunks. Smaller cuts cook more evenly, soak up the curry flavors better, and are easier to enjoy in a stew or sauce-based dish.

    I don’t recommend using only chicken breast here. Since it’s leaner and has less fat, it can dry out quickly during cooking.

    Can you make it ahead of time, and how do you store it?

    This curry is delicious when freshly made. It tastes even better the next day because the flavors have had time to meld. Let the curry cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months.

    Reheat on the stovetop on medium heat, stirring occasionally until heated through. Take care to only reheat the chicken once.

    What do you serve with it?

    This curry is great to serve on a bed of rice. You can serve it with boiled jasmine or basmati rice, or try it with one of these recipes:

    FAQs

    Can I add coconut milk to curry chicken?

    Some people add a touch of coconut milk to curry to give it a rich texture. I don't. This recipe mimics the curry you will find in many Jamaican households or Jamaican restaurants, which do not add coconut milk.

    Can I make Jamaican curry chicken in the Instant Pot or slow cooker?

    Yes. In the Instant Pot, sauté the curry powder and chicken first, then pressure cook for about 10 minutes. For the slow cooker, brown the chicken and curry first, then cook on low for 6–8 hours.

    How do I thicken the curry sauce?

    The potatoes will naturally thicken the sauce as they cook. If you prefer it thicker, mash a few potato pieces into the sauce or simmer uncovered for a few extra minutes.

    What makes Jamaican curry chicken different from Indian curry chicken?

    Jamaican curry uses a unique curry powder blend that’s usually heavier on turmeric, allspice, and Scotch bonnet peppers, giving it a bright color and a distinctly island flavor. Indian curries often rely on garam masala, cumin, coriander, and a wider range of spice blends.

    More Jamaican Recipes

    • Jamaican Curry Goat - similar to curry chicken, but you'll cook the goat for longer, until it's tender. I usually use my pressure cooker to make curry goat.
    • Jamaican Jerk Chicken - a classic Jamaican dish that is smoky, spicy, and bursting with Island flavors. Typically grilled, you can also bake it or prepare it in your air fryer.
    • Jamaican Oxtail Recipe
    • Jamaican Curry Shrimp - this recipe uses whole, juicy shrimp and coconut milk. It's a quick meal to make, making it perfect for weeknight dinners.

    I hope you love this recipe as much as we do. If you've made this recipe, please leave a comment below. I appreciate your support.

    jamaican curry chicken in blue pot with a wooden spoon on the side
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    4.85 from 64 votes

    Jamaican Curry Chicken Recipe (Mom's Recipe)

    This authentic and traditional Jamaican Curry Chicken recipe is the perfect combination of rich flavors in one dish. It’s the perfect dish to make when you want a taste of the islands.
    Prep Time15 minutes
    Cook Time40 minutes
    Marinating Time1 hour
    Total Time2 hours
    Course: Main Course
    Cuisine: Jamaican
    Keyword: easy chicken curry, how to make chicken curry, Jamaican curry recipe
    Servings: 4 servings
    Calories: 441kcal
    Author: Tanya

    Equipment

    Ingredients

    • 2 lbs boneless and skinless chicken thighs chopped into 2-inch pieces
    • 2.5 Tablespoon curry powder separated (see note)
    • 1 teaspoon all-purpose seasoning
    • 1 yellow onion chopped
    • 3 green onions chopped
    • ½ green pepper chopped
    • 4 garlic cloves chopped
    • 1 scotch bonner pepper chopped, seeds removed (optional)
    • 3 sprigs fresh thyme stems removed
    • 3 Tablespoon olive oil
    • ¼ cup water
    • 1 large russet potato chopped
    • Salt and pepper to taste

    Instructions

    • Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
    • One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
    • Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.
    • Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
    • When there is about 15 minutes remaining, stir in potato and continue to cook covered.
    • Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

    Video

    Notes

    • You can use bone-in chicken if you prefer, just cook until the meat is fall off the bone tender. I don’t recommend using chicken breast in this recipe as it can dry out.
    • The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your stew will taste like whichever curry you choose to use.
    • Scotch bonnet pepper is optional in this recipe. Feel free to chop it up and remove the seeds or place it in the pot whole, while cooking, to flavor the chicken.
    • Curry “sprouts” its own gravy. Do not add more than the ¼ cup as listed in the recipe or you’ll have curry soup instead.
    • The potato will thicken the gravy.

    Nutrition

    Calories: 441kcal | Carbohydrates: 17g | Protein: 46g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 219mg | Potassium: 956mg | Fiber: 4g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 4mg

    This recipe was first published on January 14, 2021. It has been updated with additional helpful information.

    Stovetop Beef Stew (Hearty and Flavorful)

    by Leave a Comment

    This Stove Top Beef Stew features tender pieces of beef simmered in a delicious gravy, making it perfect for when you crave a hearty stew with amazing flavor.

    stovetop beef stew in black bowl with spoon in bowl

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Pin this recipe for later ↗

    Beef stew is my go-to comfort food, especially when the weather turns chilly. It's warm, comforting, and incredibly flavorful when prepared correctly. This recipe was inspired by a beef stew I enjoyed in the Dominican Republic, which featured peppers and onions, as well as a delicious gravy that I loved.

    For this recipe, I marinated the beef beforehand to provide a wonderful flavor and help tenderize the beef, using green bell peppers and onions, along with various seasonings, like adobo seasoning, soy sauce, lime juice, and other seasonings.

    I cook this recipe entirely on the stovetop for convenience, but you can also bake it in the oven if you prefer a more hands-off approach.

    If you like cozy beef recipes, then you'll love this beef and vegetable soup.

    pic of Tanya

    Many beef stews lean on carrots, potatoes, and peas for heartiness, but this one takes a different path. Instead, it layers bold flavors right into the meat and broth.

    Soy sauce and lime juice add depth, while peppers, onions, and garlic create a savory base that makes every bite rich and deeply seasoned. It’s hearty, comforting, and a dish my whole family absolutely loved—I think yours will too!

    ♡ Tanya

    beef stew in black bowl next to napkin

    A Quick Look at the Beef Stew Ingredients

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

    • For Marinating the Meat:
      • Beef stew meat - I buy meat that is pre-packaged and already labeled as beef stew meat. You could also use chuck roast or brisket, cut into 1-inch cubes, or any well-marbled cut suitable for slow cooking.
      • Soy sauce, adobo seasoning, onion powder, cumin, lime juice – these ingredients come together to create a flavorful marinade that not only seasons the beef but also helps tenderize it. The combination infuses the meat with a savory, tangy, and slightly citrusy taste that sets the foundation for a rich and delicious stew.
    • For Cooking:
      • Olive oil, yellow onion, green bell pepper, jalapeño, garlic, tomato paste, beef or chicken broth—these ingredients form the aromatic base and savory sauce for the stew. Sautéing the vegetables in olive oil builds flavor, while the tomato paste adds richness and depth. The broth brings everything together, creating a hearty, flavorful gravy that infuses the beef and vegetables as they simmer.
    • Vegetables:
      • Potatoes - I use yellow potatoes to thicken the stew and make it more hearty. You can also substitute red potatoes, russet potatoes, or carrots and potatoes. I add these towards the end of cooking.
    • Garnish:
      • Cilantro - I like the pops of color that fresh cilantro provides at the end of cooking. You can also use parsley if you are not a fan of cilantro.
    ingredients for beef stew on a table

    How to Make Stovetop Beef Stew

    Step 1: Combine the beef, soy sauce, adobo seasoning, onion powder, cumin, and lime juice in a large bowl and mix well to coat the beef. Cover and marinate for 1–2 hours in the refrigerator. For the best flavor, marinate overnight if you have time.

    💡 Tip: Marinating not only enhances flavor but also tenderizes the beef, making it melt-in-your-mouth tender.

    raw beef stew meat marinating in container

    Step 2: Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the marinated beef in a single layer in the pot, searing each piece for 2–3 minutes per side until browned. Avoid overcrowding the pot to ensure a good sear. Remove the beef and set aside.

    💡 Tip: I like to brown only about half of the beef instead of all of it. Browning some pieces adds plenty of flavor without overcrowding the pot or risking the fond (those browned bits) burning. It also saves time. The unseared beef still absorbs flavor as it simmers, so you get a rich stew without the extra hassle.

    beef stew meat browning in pot

    Step 3: In the same pot, add sliced yellow onion, green bell pepper, and jalapeño. Pour in 2 tablespoons of beef broth to deglaze the pot, scraping up any browned bits stuck to the bottom.

    Cook the vegetables for 3–4 minutes, or until they are softened. Stir in the chopped garlic and tomato paste, cooking for another 30 seconds to release their flavors.

    peppers and onions and tomato paste in pot

    Step 4: Return the seared beef, along with any unseared beef, to the pot. Add 1 cup of beef broth and stir well, scraping the bottom again to ensure nothing is sticking. Reduce the heat to low, cover the pot, and let the stew simmer gently for 45 minutes. Stir occasionally to prevent sticking.

    Tip: Keep the liquid level halfway up the beef. If it looks too dry, add a splash of hot water.

    raw beef stew meat and peppers in pot
    cooked beef stew in pot

    Step 5: After 45 minutes, stir in the peeled and chopped potatoes. Cover and continue simmering for another 30–35 minutes, or until the beef is tender and the potatoes are cooked through but not falling apart.

    💡Tip: Yellow potatoes are great for this recipe because they hold their shape while adding creaminess to the stew.

    beef stew with uncooked potatoes added

    Step 6: Once the stew is done, stir in freshly chopped cilantro or parsley for a pop of color and freshness. Taste and adjust the seasoning with salt or pepper as needed.

    💡Tip: If you’re not a fan of cilantro, parsley works just as well for garnish.

    Step 7: Serve the beef stew. It's excellent over hot rice or with crusty bread.

    finished beef stew covered in cilantro

    How to Store Beef Stew

    • Refrigerator: Cool completely, store in an airtight container up to 3–4 days. Reheat gently on the stovetop or in the microwave.
    • Freezer: Freeze in airtight containers or freezer bags up to 3 months. Thaw overnight in the fridge before reheating.
    • Reheating Tip: Add a splash of broth or water if it thickens too much.

    Tanya’s Top Tips for the Best Beef Stew

    • Use a well-marbled cut like chuck for the most tender beef.
    • Don’t rush the simmer; low and slow is what makes the beef melt-in-your-mouth tender.
    • Browning some (not all) of the beef adds great flavor without making the process too fussy.
    beef stew in pot being picked up with spoon

    FAQs

    Can I make this in a slow cooker?

    Yes! After marinating, brown the beef and sauté the vegetables as directed, then transfer everything to a slow cooker. Add broth, cover, and cook on low for 7 to 8 hours or high for 4 to 5 hours, until tender.

     
    What can I use instead of potatoes?

    Carrots, sweet potatoes, or yucca are great alternatives. Just make sure to cut them into evenly sized chunks so they cook at the same rate.

    Do I have to marinate the beef?

    Marinating adds extra flavor and tenderness, but you can skip it if you’re short on time. The stew will still be delicious — just season the beef generously before searing.

    How do I thicken beef stew?

    If the stew is too thin, simmer uncovered for 10–15 minutes to let the liquid reduce. You can also mash a few potatoes directly into the stew for natural thickening.

    I hope you love this beef stew recipe as much as we do. If you're looking for more stew recipes, check these out.

    • Brown Stew Chicken - This delicious chicken stew is known all over the Caribbean. It has such a fantastic flavor. My version requires only 40 minutes of stove-top cooking.
    • Brown Stew Fish - a hearty Caribbean classic with bold flavors and tender fish in a rich brown sauce. Comfort food at its best.
    • Stew Peas - a traditional Caribbean stew made with red kidney beans, smoked turkey meat, and coconut milk.

      If you have tried this beef stew recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
    stovetop beef stew in black bowl with spoon in bowl
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    Stovetop Beef Stew Recipe

    This stovetop beef stew is rich, tender, and full of comforting flavor. Marinated beef simmers with peppers, onions, and potatoes in a savory gravy for a hearty one-pot meal that’s perfect with rice or bread.
    Prep Time15 minutes
    Cook Time1 hour 15 minutes
    Marinate Time2 hours
    Total Time3 hours 30 minutes
    Course: entree
    Cuisine: American
    Keyword: beef stew, stovetop beef stew
    Servings: 6 people
    Calories: 321kcal
    Author: Tanya

    Ingredients

    • 2 pounds beef stew meat chuck roast or similar, cut into 1-inch cubes
    • 1 tablespoon soy sauce
    • 2 teaspoons adobo seasoning
    • 1 teaspoon onion powder
    • ½ teaspoon cumin
    • Juice of 1 lime about 2 tablespoons
    • 1 tablespoon olive oil
    • 1 yellow onion sliced
    • 1 green bell pepper sliced
    • 1 jalapeño seeded and sliced (optional, for heat)
    • 6 garlic cloves chopped
    • 2 tablespoons tomato paste
    • 1 cup beef or chicken broth low-sodium preferred; more as needed
    • 2 medium potatoes peeled and cut into 1-inch chunks
    • ½ cup fresh cilantro or parsley, for garnish

    Instructions

    • In a medium bowl, combine the beef, soy sauce, adobo seasoning, onion powder, cumin, and lime juice. Mix well to coat. Cover and refrigerate for 1 to 2 hours, or overnight for best flavor.
    • Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Working in batches, sear the beef for 3 to 4 minutes per side until browned. Remove and set aside.
    • In the same pot, add the onion, green bell pepper, and jalapeño. Pour in 2 tablespoons of broth to deglaze, scraping up browned bits from the bottom. Cook for 3 to 4 minutes, until softened. Stir in the garlic and tomato paste and cook for 30 seconds.
    • Return the beef to the pot. Add 1 cup of broth, stirring to release any remaining fond. Reduce the heat to low, cover, and simmer gently for 45 minutes, stirring occasionally.
    • Stir in the potatoes. Cover and continue simmering for 30 to 35 minutes, until the beef is tender and the potatoes are cooked through but not falling apart. Add more broth or a splash of water if the stew becomes too dry.
    • Stir in the cilantro or parsley. Taste and adjust seasoning with salt and pepper. Serve hot with rice, tostones, or avocado.

    Notes

    • For the most tender beef, let the stew simmer low and slow. If the beef isn’t tender after the listed time, continue simmering until it softens.
    • Potatoes can be swapped with carrots, sweet potatoes, or yucca. Just cut them into even chunks so they cook evenly.

    Nutrition

    Calories: 321kcal | Carbohydrates: 20g | Protein: 37g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 451mg | Potassium: 1012mg | Fiber: 3g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 40mg | Calcium: 62mg | Iron: 4mg

    Jamaican Sweet Potato Pudding

    by 1 Comment

    Jamaican sweet potato pudding is rich, moist, and full of warm island spices that make every bite unforgettable. This classic dessert is an authentic taste of the island and one you’ll want to bake again and again.

    Jamaican sweet potato pudding on plate with fork next to it

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Pin this recipe for later

    Sweet potato pudding, the Caribbean way, has been a long-time favorite of mine. Anytime I walk into a Jamaican bakery, I have to order a slice. It's not only the amazing flavor it provides, but also the texture. Although this falls into the dessert category, I love to eat a slice of this pudding for breakfast, as a snack, or whenever the craving hits.

    You'll notice that I mentioned the word "slice" because this sweet potato pudding is dense but not hard, and is meant to be sliced and enjoyed. I don't even use a fork when I eat it (mind you, I know I put a fork in the photo lol). But it's definitely an on-the-go dessert.

    pic of Tanya

    This recipe uses a special kind of sweet potato known as a "batata" potato. You can usually find it in your international grocery store.

    It has reddish skin with white to pale-yellow flesh. It's starchy, drier, and sweeter than the orange sweet potatoes.

    If you can't find a batata and need to use a traditional sweet potato, you can still make this, but it will be more like a pudding you need to eat with a spoon.

    If you enjoy Jamaican desserts, you'll want to try my Jamaican Black Cake recipe.

    ♡ Tanya

    jamaican sweet potato pudding from above with cinnamon sticks on side

    In Jamaica, there’s a saying about this dessert: “hell a top, hell a bottom, and Hallelujah inna di middle.” That’s because the pudding was traditionally baked in a Dutch pot with hot coals on top and underneath, creating its signature firm yet tender texture with a rich, custardy center. No worries though, I bake this one in the oven.

    A Quick Look at the Ingredients

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

    • Sweet potatoes - This recipe uses a batata sweet potato. This sweet potato can be found in many International grocery stores. It has reddish skin with white to pale-yellow flesh. It's starchy, drier, and sweeter than the orange sweet potatoes.
    • Canned coconut milk - Canned coconut milk is thick in texture and perfect for this recipe. I usually buy two cans, and save any leftover milk I don't use in this recipe to add to my smoothies, curries, or even oatmeal for a creamy, tropical flavor.
    • Light brown sugar - To sweeten the pudding.
    • Vanilla extract - provides the essence for the pudding
    • Spices - allspice, cinnamon, nutmeg, and ginger
    • Raisins - these are optional, but I personally love my pudding to have raisins sprinkled throughout.
    ingredients for the sweet potato pudding on a table with labels
    Breville Paradice 9 Cup Food Processor and Dicer
    Breville Paradice 9 Cup Food Processor and Dicer
    Traditionally, the sweet potatoes for this recipe are grated. I did that once, and one time only. It made my hand hurt. I now use a food processor to process the sweet potatoes before proceeding with the recipe.
    Buy Now

    How to make Jamaican Sweet Potato Pudding

    Step 1: Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.

    Step 2: Place your peeled and cut sweet potatoes in the bowl of a food processor and process until finely grated. You can also grate the sweet potatoes by hand if you don't have a food processor. In a small bowl, toss raisins in 2 teaspoons of flour from the ½ cup. Set aside.

    grated sweet potatoes in food processor bowl

    Step 3: In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.

    sweet potato pudding batter in bowl

    Step 4: Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour and 30 minutes, until mostly set but still slightly soft in the center.

    pudding batter in cake pan before baking

    Step 5: While the pudding bakes, make the custard topping. In a saucepan, combine ¾ cup coconut milk, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.

    Step 6: After 90 minutes of baking, remove the pudding and gently spoon the custard over the top.

    baked pudding with custard on top

    Return to the oven and bake for an additional 30–40 minutes, until the custard is set and a toothpick comes out mostly clean.

    Step 7: Let cool completely in the pan, at least 1 hour. For the best texture, refrigerate for a few hours or overnight before slicing. Serve warm or chilled.

    finished pudding before cooling and slicing

    Storing Jamaican Sweet Potato Pudding

    Refrigeration

    To refrigerate sweet potato pudding, allow it to cool completely at room temperature before storing it in the refrigerator. Once cooled, transfer the pudding into an airtight container or cover it tightly with plastic wrap. Store it in the fridge for up to 3-4 days to maintain freshness.

    Freezing

    For longer storage, freeze the sweet potato pudding. After cooling, portion the pudding into freezer-safe containers or heavy-duty freezer bags. Ensure they are sealed tightly to prevent freezer burn. Label with the date and store in the freezer for up to 2-3 months. Thaw in the refrigerator before serving.

    Tanya's Top Tips

    • If adding raisins, toss them in a bit of flour to stop them from sinking to the bottom.
    • Be sure to shake the canned coconut milk so the thick cream and liquid are fully combined.
    • Allow the pudding to cool completely before enjoying. I even suggest refrigerating it overnight. Those flavors really pop when it's cooled.
    sweet potato pudding slice on plate

    I hope you enjoy this sweet potato pudding as much as we do. Looking for more Jamaican Classics to enjoy this with. Try it with Jamaican Ginger Beer or Sorrel.

    If you’ve tried this Caribbean dessert recipe (or any other recipe on my blog), don’t forget to rate it and leave a comment below. I love hearing from you!

    sweet potato pudding slice on plate
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    5 from 1 vote

    Jamaican Sweet Potato Pudding

    Jamaican sweet potato pudding is a rich, spiced dessert made with batata, delivering a dense, moist texture and bold island flavor. Coconut, warm spices, and sweet potato come together for that deep, comforting island flavor.
    Prep Time20 minutes
    Cook Time2 hours
    Cooling Time1 hour
    Total Time3 hours 20 minutes
    Course: Dessert
    Cuisine: Caribbean, Jamaican
    Keyword: jamaican sweet potato pudding
    Servings: 10
    Calories: 362kcal
    Author: Tanya

    Ingredients

    For the Pudding Base

    • 2 lbs Jamaican sweet potatoes (batata) peeled and cut into large chunks
    • 1½ cups coconut milk from a can
    • 1½ cups light brown sugar
    • ½ cup all-purpose flour reserve 2 teaspoons to toss the raisins
    • 1 Tablespoon vanilla extract
    • 1 teaspoon ground allspice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • ½ cup raisins

    For the Coconut Custard Topping

    • ¾ cup coconut milk from the remaining portion of the 2 cans
    • 1 Tablespoon brown sugar
    • ⅛ teaspoon ground cinnamon
    • ⅛ teaspoon ground nutmeg

    Instructions

    For the Pudding Base

    • Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan or loaf pan with parchment paper.
    • Place your cut sweet potatoes in the bowl of a food processor and process until finely grated. In a small bowl, toss raisins in 2 teaspoons flour from the ½ cup. Set aside.
    • In a large bowl, combine grated sweet potatoes, light brown sugar, all-purpose flour, vanilla extract, allspice, cinnamon, nutmeg, ginger, and salt. Stir in 1½ cups of coconut milk until a batter forms. Fold in the raisins that were tossed in the flour.
    • Pour the batter into the prepared pan and smooth the top. Bake uncovered for 1 hour 30 minutes, until mostly set but still slightly soft in the center.

    For the Coconut Custard Topping

    • While the pudding bakes, make the custard topping. In a saucepan, combine ¾ cup coconut milk, brown sugar, cinnamon, and nutmeg. Cook over medium-low heat, stirring constantly, until slightly thickened (about 2-3 minutes). Do not boil.
    • After 90 minutes of baking, remove the pudding and gently spoon the custard over the top. Return to the oven and bake for an additional 30–40 minutes, until the custard is set and a toothpick comes out mostly clean.
    • Let cool completely in the pan, at least 1 hour. For the best texture, refrigerate for a few hours or overnight before slicing. Serve warm or chilled.

    Video

    Notes

    • Refrigerate leftovers for up to 3-4 days.
    • Freeze individual slices for up to 2 months. Thaw in the fridge and rewarm before serving if desired.

    Nutrition

    Calories: 362kcal | Carbohydrates: 65g | Protein: 4g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 109mg | Potassium: 662mg | Fiber: 4g | Sugar: 39g | Vitamin A: 17436IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg

    Slow Cooker Pork Carnitas

    by Leave a Comment

    This slow cooker carnitas recipe delivers tender, fall-apart pork that practically melts in your mouth. Made with a few ingredients, this simple slow-cooked recipe is perfect for using in all types of meals.

    pork carnitas in bowl

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    One of the best things about a large piece of pork is that it can be slow-cooked until it falls apart, and used in so many different recipes. One of my favorite things to do with a large piece of pork is to make carnitas.

    Carnitas are a traditional Mexican dish made by slow-cooking pork until it’s tender, then crisping it up for added texture and flavor. The result is juicy, flavorful meat that’s perfect for tacos, burritos, nachos, rice bowls, or even on its own. It’s incredibly easy to make at home with just a few pantry staples.

    For this recipe, I used similar ingredients that I used in an oldie but goodie pork carnitas recipe I did in my Ninja Foodi. I've tweaked that recipe to make it more adaptable to those who like to use a slow cooker.

    A quick look at the Ingredients

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

    • Pork Butt (Boston Butt): The star of the dish, pork butt is ideal for slow cooking due to its marbling, which keeps the meat tender and flavorful. You can substitute pork shoulder if needed.
    • Seasonings: kosher salt, oregano, ground cumin, and ground black pepper
    • Aromatics: garlic cloves and yellow onion
    • Citrus: fresh-squeezed orange juice and fresh-squeezed lime juice. This mimics a sour orange, an ingredient commonly used in Mexican cooking. It adds brightness to the pork.
    ingredients for pork carnitas on table

    Recommended Tools for Carnitas

    • Slow Cooker (6-quart or larger): Big enough to hold a whole pork butt/shoulder without crowding.
    • Rimmed Baking Sheet: Ideal for broiling the shredded pork so it crisps evenly without spilling juices.
    • Sturdy Forks or Meat Claws: Makes shredding the pork quick and easy.
    • Sharp Chef’s Knife: Helpful for trimming excess fat or cutting the shoulder into smaller chunks if you want it to cook faster.

    How to Make Pork Carnitas

    Step 1: Start by seasoning the pork butt evenly with kosher salt, oregano, ground cumin, and black pepper.

    Cut small slits all over the pork and insert garlic cloves into the slits. This infuses the meat with a rich, garlicky flavor as it cooks.

    raw pork butt stuffed with garlic and seasoned with seasoning

    Step 2: Place the seasoned pork butt into your slow cooker. Pour in the fresh-squeezed orange juice and lime juice. Then, place the quartered onion on top of the pork.

    raw pork in slow cooker covered with onions and citrus juice

    Step 3: Cover the slow cooker and cook on LOW for 8–10 hours (or HIGH for 4–6 hours). The pork is ready when it’s fork-tender and registers 195-200°F internally, which ensures it shreds easily.

    cooked pork in slow cooker

    Step 4: Carefully remove the pork from the slow cooker and shred it with two forks. For extra moisture, drizzle some of the cooking liquid over the shredded pork.

    Step 5: To achieve that signature crispy texture, preheat your broiler. Spread the shredded pork evenly on a baking sheet, and broil for 5–8 minutes. Keep an eye on it to avoid burning. You're looking for browned, crispy edges.

    pork carnitas on sheetpan

    Storage and Make Ahead Tips

    • Refrigerating: Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in the oven to maintain their crispy texture.
    • Freezing: Carnitas freeze beautifully! Place the shredded pork in a freezer-safe container or bag, along with some of the cooking liquid to keep it moist. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
    • Making Ahead: You can slow-cook the pork a day or two in advance. Store the cooked, shredded pork in the fridge, along with some of the cooking liquid. When ready to serve, crisp it up in the oven or skillet for that signature texture. This method is perfect for meal prepping or hosting gatherings.

    Tanya's Top Tips and Notes:

    • Large pork butts/shoulders will take longer to cook. To speed things up, you can cut the shoulder into smaller chunks (about 2-3 chunks) before adding it to the slow cooker.
    • Carnitas can be crisped up in the oven on the broil setting or in a hot skillet for a few minutes. Both methods will give you those golden, crispy edges that make carnitas irresistible.
    • Leave some of the fat cap on the pork butt. It renders down during cooking and keeps the meat moist and flavorful. You can trim away any excess before shredding if you prefer.
    pork carnitas on a sheetpan

    I hope you love these Slow Cooker Pork Carnitas as much as we do!

    Looking for more recipes to try? Check these out:

    FAQs

    What cut of pork is best for carnitas?

    Pork butt (Boston butt) or pork shoulder is ideal because of its fat and marbling, which keep the meat juicy and flavorful after slow cooking.

    Can I make pork carnitas ahead of time?

    Yes. Cook and shred the pork, then store it in the fridge for up to 4 days. For best results, crisp the carnitas in the oven or skillet right before serving.

    How do I reheat carnitas so they stay juicy?

    Reheat in a hot skillet with a splash of the cooking liquid to bring back moisture and crispiness. You can also re-crisp under the broiler.

    If you’ve tried this Pork Carnitas recipe (or any other recipe on my blog), don’t forget to rate it and leave a comment below. I love hearing from you!

    pork carnitas in bowl
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    Slow Cooker Pork Carnitas Recipe

    These Slow Cooker Pork Carnitas are tender, juicy, and full of flavor, made with simple spices, fresh citrus, garlic, and onion. Slow-cooked until fall-apart tender, then broiled for irresistible crispy edges, this classic Mexican dish is perfect for tacos, burritos, nachos, or rice bowls.
    Prep Time15 minutes
    Cook Time8 hours
    Total Time8 hours 15 minutes
    Course: Main Course
    Cuisine: Mexican
    Keyword: pulled pork carnitas, slow cooker carnitas
    Servings: 8
    Calories: 278kcal
    Author: Tanya

    Equipment

    Ingredients

    • 3.5 lb pork butt
    • 2 teaspoons kosher salt
    • 1 teaspoon dried oregano
    • 1 teaspoon ground cumin
    • ½ teaspoon ground black pepper
    • 8 garlic cloves
    • ¼ cup fresh orange juice
    • 2 tablespoons fresh lime juice
    • 1 yellow onion quartered

    Instructions

    • Season the pork butt evenly with salt, oregano, cumin, and black pepper.
    • Cut small slits all over the pork and insert the garlic cloves into the slits.
    • Place the pork butt in the slow cooker. Pour in the orange juice and lime juice, then add the quartered onion on top.
    • Cover the slow cooker and cook on LOW for 8–10 hours (or HIGH for 4–6 hours). The pork is ready when it’s fork-tender and shreds easily.
    • Remove the pork from the slow cooker and shred it with two forks.
    • To crisp: Preheat your broiler. Spread the shredded pork on a baking sheet, drizzle with a little of the cooking liquid, and broil for 5–8 minutes, or until the edges are browned and crispy.

    Notes

    • Larger pork butts/shoulders will take longer; cut into chunks to reduce cooking time.
    • Crisp the pork under the broiler or in a hot skillet — both give great results.
    • For best reheating, warm in a skillet with a splash of cooking liquid to restore juiciness.
    • Freeze portions with some liquid in freezer bags for up to 3 months.

    Nutrition

    Calories: 278kcal | Carbohydrates: 4g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 712mg | Potassium: 734mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 3mg

    Spatchcocked Garlic Parmesan Chicken

    by Leave a Comment

    This Spatchcocked Garlic Parmesan Chicken recipe delivers a beautifully roasted whole chicken. Perfectly cooked, the meat is wonderfully juicy with golden skin covered in a delicious garlic parmesan sauce.

    garlic parmesan sauce in skillet

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Pin this recipe for later ↗

    I love a good restaurant-quality meal, and this chicken is just that. Inspired by Boston Market's Garlic Parmesan chicken, this whole bird is topped with crispy breadcrumbs and smothered in a rich, cheesy garlic sauce. To reduce cooking time and ensure even roasting, I spatchcock the chicken by removing the backbone, allowing it to lie flat.

    This is such a great way to make a roasted chicken, but if you're looking for a more classic recipe, you'll love this whole roasted chicken recipe or this spatchcock chicken roasted in the air fryer.

    A Quick Look at the Ingredients

    • Whole chicken (approximately 5 lbs) – I use a whole bird and spatchcock it to reduce cooking time.
    • Olive oil – Helps the seasoning stick and gives the skin a nice crisp.
    • Garlic powder + fresh garlic – Double the garlic means double the flavor.
    • Paprika & onion powder – These add color and a little extra depth to the rub.
    • Salt & black pepper – Basics that bring it all together.
    • Italian breadcrumbs – For that crispy topping that reminds me of the Boston Market version.
    • Heavy cream – This makes the sauce rich and delicious. Feel free to sub with half-and-half.
    • Parmesan cheese – Freshly grated melts beautifully into the sauce for that cheesy finish.
    • Parsley - chopped and added as garnish
    RFX Wireless Probe Starter Kit
    RFX Wireless Probe Starter Kit

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

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    How to make Garlic Parmesan Spatchcock Chicken

    Step 1: Preheat your oven to 400°F. Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.

    Step 2: Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lies flat.

    Step 3: Season all sides of the chicken with the olive oil mixture, ensuring the seasoning reaches under the skin.

    Place the chicken in a cast-iron skillet or sheet pan, laying it on its back with the breast side up.

    raw seasoned whole chicken in skillet with thermometer in thigh

    Step 4: Bake in the preheated oven for 40-45 minutes, or until the thickest part of the thigh reaches 160°F and the skin is golden and crisp.

    Step 5: When your chicken has about 10 minutes left, add two tablespoons of oil and breadcrumbs to a small bowl.

    Remove the chicken from the oven and cover it with the breadcrumb mixture. Return the chicken to the oven and cook for the remaining 10 minutes, or until it is fully cooked.

    roasted chicken in skillet

    Step 6: Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally.

    Remove from heat and stir in Parmesan cheese.

    garlic parmesan sauce in saucepan

    Step 7: Pour the sauce over the chicken before serving. Cover with parsley for garnish. Serve and enjoy.

    chicken covered in white sauce

    How to spatchcock a chicken

    If you get your chicken from a butcher, you can ask them to spatchcock it for you. It's pretty easy to do by yourself; you need a good pair of kitchen scissors.

    • Place the chicken breast-side down, with the legs towards you.
    • Using sturdy scissors, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
    • Cut off any excess fat. Use a sharp knife and cut a slit into the white cartilage in the middle of the breast. Turn the chicken over and pull the breast and wings upward while pushing down the middle of the breast, until it lies flat. This will make sure your meat is all one thickness.
    step by step of chicken being cut and spatchcocked

    What do you serve it with?

    This chicken is a great main entree, and pairs great with classic sides like garlic mashed potatoes, sautéed spinach, or yellow rice.

      How to store

      If you have any leftovers, keep them in an airtight container. You can add the shredded chicken to salads, chilis, sandwiches, and stews. You can also use the carcass to make homemade chicken stock.

      chicken in pan that has been cut

      Tanya's Notes and Tips

      • Don’t skip the breadcrumb topping. It adds a delicious crunch that pairs so well with the creamy Parmesan sauce.
      • Let the chicken rest for at least 15 minutes before carving, allowing the juices to redistribute evenly.

      I hope you love this Garlic Parmesan Chicken as much as we do. Looking for more restaurant-quality chicken recipes? Try these out.

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

      garlic parmesan sauce in skillet
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      Garlic Parmesan Spatchcock Chicken

      This easy spatchcock chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.
      Prep Time15 minutes
      Cook Time50 minutes
      Total Time1 hour 5 minutes
      Course: Main Course
      Cuisine: American
      Keyword: garlic parmesan chicken, spatchcock chicken, whole chicken in a skillet
      Servings: 6
      Calories: 547kcal
      Author: Tanya

      Ingredients

      • 1 4-5 whole chicken the backbone removed and laid flat
      • ¼ cup olive oil + 2 Tbsp
      • 1 ½ teaspoons garlic powder
      • 1 teaspoon kosher salt
      • 1 teaspoon paprika
      • ½ teaspoon onion powder
      • ½ teaspoon black pepper
      • ¼ cup Italian breadcrumbs
      • ¾ cup heavy cream
      • 1 clove garlic crushed
      • ½ cup Parmesan cheese grated
      • Parsley chopped

      Instructions

      • Preheat your oven to 400 degrees Fahrenheit.
      • Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
      • Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
      • Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes, until the chicken is golden brown.
      • When your chicken has about 10 minutes left, Add 2 tablespoon oil and breadcrumbs to a small bowl. Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
      • Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic in a medium saucepan over medium heat. Bring the mixture to a low simmer and allow to simmer for about 1 minute, whisking occasionally. Pour the sauce over the chicken. Garnish with parsley. Serve and enjoy.

      Video

      Notes

      Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

      Nutrition

      Calories: 547kcal | Carbohydrates: 6g | Protein: 28g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 305mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

      This post was originally published July 16, 2020. It has been updated with helpful information and new photos.

      Vibrant Purple Sweet Potato Pie

      by 10 Comments

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

      purple sweet potato pie cut up into slices

      You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

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

      Ingredients for Purple Sweet Potato Pie

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

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

      Tools needed for this recipe

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

      How to make Purple Sweet Potato Pie

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

      purple sweet potatos on a baking sheet with parchment paper

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

      Reduce the oven temperature to 350 degrees Fahrenheit.

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

      sweet potato pie filling in a food processor

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

      purple sweet potato pie filling in a pie crust not baked

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

      baked purple sweet potato pie

      What are purple sweet potatoes?

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

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

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

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

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

      How To Store Purple Sweet Potatoes

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

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

      Storing Purple Sweet Potato Pie

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

      Tanya's Top Tips

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

      Looking for more Pie recipes? Try these out:

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

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

      Purple Sweet Potato Pie

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

      Ingredients

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

      Instructions

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

      Notes

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

      Nutrition

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

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

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

      by 52 Comments

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

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

      You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

      Why Make Hot Dogs in the Air Fryer?

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

        Ingredients Needed

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

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

        How to cook hot dogs in an Air Fryer

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

        close up photo of slits in hot dogs

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

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

        cooked hot dogs in air fryer basket

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

        hot dogs in buns in air fryer basket

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

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

        Frequently Asked Questions about these Air Fryer Hot Dogs

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

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

        Can I cook frozen hot dogs in the air fryer?

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

        How many hot dogs can I cook at once?

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

        How do I reheat leftover hot dogs?

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

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

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

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

        10 Minute Air Fryer Hot Dogs Recipe

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

        Ingredients

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

        Instructions

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

        Video

        Notes

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

        Nutrition

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

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

        Easy Oven Roasted Cabbage Steaks Recipe

        by 17 Comments

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

        4 cabbage steaks on a dish

        You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

        close up of a roasted cabbage steak

        Ingredients Needed for Cabbage Steaks

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

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

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

        Buy Now

          How to make roasted cabbage steaks

          Step 1: Preheat the oven to 400 degrees Fahrenheit.

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

          process of cutting cabbage steaks on a cutting board

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

          6 seasoned cabbage steaks on a baking sheet

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

          freshly baked cabbage steaks on a baking sheet

          How to cut cabbage for cabbage steaks

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

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

          How to store leftover baked cabbage steaks

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

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

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

          freshly baked cabbage steaks on a baking sheet

          Preventing your cabbage steaks from falling apart

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

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

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

          Delicious dishes to serve with roasted cabbage steaks

          These dishes are great for serving alongside these cabbage steaks.

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

          Tanya's Cabbage Steaks Notes

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

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

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

            Roasted Cabbage Steaks Recipe

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

            Equipment

            Ingredients

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

            Instructions

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

            Notes

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

            Nutrition

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

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

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

            by 25 Comments

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

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

            You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

            A Quick Glance at the Ingredients

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

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

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

            Buy Now

            How to make Jamaican Jerk Chicken

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

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

            Step 2: Cook according to instructions:

            Air Fryer

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

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

            Conventional Oven

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

            Grill

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

            Jamaican jerk chicken on a white plate.

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

            How long should you marinate the jerk chicken?

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

            Storage Options

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

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

            What do you serve it with?

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

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

            Tanya's Top Recipe Notes and Tips

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

            More Chicken Recipes You Might Enjoy

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

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

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

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

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

            Ingredients

            Instructions

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

            Air Fryer

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

            Conventional Oven

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

            Grill

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

            Video

            Notes

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

            Nutrition

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

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

            Simple Roast Chicken Recipe with Juicy, Flavorful Meat

            by 5 Comments

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

            golden brown roast chicken on sheet pan

            You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

            A Quick Look at the Ingredients

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

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

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

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

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

            Buy Now

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

            How to Make Perfect Whole Roasted Chicken

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

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

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

            raw whole chicken on cutting board, seasoned

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

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

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

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

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

            close up for whole roasted chicken on sheet pan with rack

            How to Know when your Roasted Chicken is Done

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

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

            Tanya's Recipe Tips for Success

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

            What to Serve It With

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

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

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

            Storage and Leftovers

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

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

            More Chicken Recipes You'll Love

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

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

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

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

            Simple Whole Roast Chicken Recipe

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

            Ingredients

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

            Optional aromatics for cavity

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

            Instructions

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

            Notes

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

            Nutrition

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

            Crispy Air Fryer Eggplant with Parmesan & Breadcrumbs

            by 13 Comments

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

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

            You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

            A Quick Glance at the Ingredients

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

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

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

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            How to make crispy air fryer eggplant slices

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

            Slices of eggplant on a wire rack.

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

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

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

            Eggplant rounds being coated in the egg and breadcrumbs.

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

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

            The breaded eggplant slices in the air fryer basket.

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

            The cooked eggplant slices in the air fryer basket.

            Can you make them ahead of time?

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

            How to Store and Reheat

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

            Why do you need to salt the eggplant?

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

            What do you serve them with?

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

            Cooked crispy eggplant in an air fryer basket.

            Tanya's Recipe Notes and Tips

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

            More Easy Air Fryer Recipes To Try

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

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

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

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

            Crispy Air Fryer Eggplant Recipe

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

            Equipment

            Ingredients

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

            Instructions

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

            Video

            Notes

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

            Nutrition

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

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

            Caribbean Green Seasoning Recipe - Easy Homemade Marinade

            by 4 Comments

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

            green seasoning in glass jar with herbs surrounding it

            You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

            green seasoning in glass jar with herbs surrounding it

            A Quick Look at The Ingredients

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

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

            Buy Now

            How to Make Green Seasoning

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

            fresh herbs washed and prepped

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

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

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

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

            green seasonong in white plate with herbs surrounding it

            How to use green seasoning as a marinade?

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

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

            How to store green seasoning?

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

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

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

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

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

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

            green seasoning in glass jar with herbs surrounding it
            Print Recipe
            5 from 3 votes

            Caribbean Green Seasoning Recipe

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

            Ingredients

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

            Instructions

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

            Video

            Notes

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

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

            Southern Stewed Okra and Tomatoes (One-Pot Side)

            by 4 Comments

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

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

            You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

            A Quick Glance at the Ingredients

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

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

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            How To Make Stewed Okra and Tomatoes

            Step 1: Gather and prep your ingredients.

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

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

                okra and tomato ingredients in pot with bay leaves on top

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

                stewed okra and tomatoes in a large pot

                Make this Stew Your Own

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

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

                What is okra?

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

                How to store this okra and tomato stew

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

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

                Tanya Top Tips

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

                More Easy Vegetable Recipes

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

                Stewed Okra and Tomatoes

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

                Ingredients

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

                Instructions

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

                Notes

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

                Nutrition

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

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

                Homemade Refrigerator Pickles (Only 10-Minute Prep)

                by 13 Comments

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

                glass mason jar filled with cucumber and sweet onion refrigerator pickles

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

                A Glance at the Ingredients

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

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

                My favorite mandolin. Hold the handle in one hand, and slice with the other.

                Buy Now

                How to make Refrigerator Pickles

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

                a mason jar filled with pickling liquid

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

                Ensure that the brine covers all the vegetables.

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

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

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

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

                Tanya's Top Tips

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

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

                Flavor variations

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

                Serving suggestions

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

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

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

                How long will Refrigerator Pickles last?

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

                Mason jar filled with cucumber and sweet onion refrigerator pickles

                FAQs

                What is the difference between refrigerator pickles and regular pickles?

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

                What vinegar is best for pickling?

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

                What's another name for refrigerator pickles?

                They're also known as icebox pickles.

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

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

                Homemade Refrigerator Pickles Recipe

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

                Equipment

                Ingredients

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

                Instructions

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

                Notes

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

                Nutrition

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

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

                Creamy Cream of Mushroom Soup

                by 154 Comments

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

                Cream of mushroom soup in a dutch oven.

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

                A Quick Glance at the Ingredients

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

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

                How to make Cream of Mushroom Soup

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

                The chopped vegetables on a board.

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

                Onion and celery cooking in a pot.

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

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

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

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

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

                The soup simmering in the pot.

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

                Pouring the cream into the soup.

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

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

                Can you make it Vegetarian?

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

                How Long Does this Soup Keep?

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

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

                Can you freeze it?

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

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

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

                The mushroom soup in a large ice cube tray.

                Tanya's Recipe Notes and Tips

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

                More Easy Soup Recipes

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

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

                Cream of mushroom soup in a dutch oven.
                Print Recipe
                4.73 from 118 votes

                Cream of Mushroom Soup Recipe

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

                Equipment

                Ingredients

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

                Instructions

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

                Video

                Notes

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

                Nutrition

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

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

                12 Air Fryer Tips Every Air Fryer Owner Should Know

                by

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

                air fryer tips collage

                12 Air Fryer Tips

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

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

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

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

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

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

                #3. Grease your Air Fryer Basket

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

                #4. Skip aerosol cans

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

                #5. Don't overcrowd the basket

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

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

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

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

                #7. Spray halfway through cooking

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

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

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

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

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

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

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

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

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

                #11 Invest in a Good Quick Read Thermometer

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

                Clean promptly, inside and out

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

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

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

                            Check Out Air Fryer Recipes

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

                Air Fried Lobster Tail Recipe (Fast & Easy)

                by 30 Comments

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

                lobster tail on plate

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

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

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

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

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

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

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

                A Quick Look at The Ingredients

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

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

                How to cook lobster tail in the air fryer

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

                garlic butter melted in a glass jar

                Then butterfly your lobster tails.

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

                hand brushing garlic butter over lobster tails

                Serve and enjoy.

                How to Butterfly a Lobster Tail?

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

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

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

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


                Tanya's Top Tips

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

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

                How to store

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

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

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

                What should I serve with these lobster tails?

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

                FAQs about Air-Fried Lobster Tails

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

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

                How to cook frozen lobster tail in the air fryer?

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

                How do I know when my lobster tail is done?

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

                Looking for more Seafood Recipes? Try these out:

                close up photo of lobster tail in air fryer basket

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

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

                Air Fried Lobster Tails Recipe (Fast & Easy)

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

                Equipment

                Ingredients

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

                Instructions

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

                Notes

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

                Nutrition

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

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

                Easy Brunswick Stew Recipe

                by 6 Comments

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

                brunswick stew recipe in white bowl

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

                A spoon stirring the Brunswick stew in a pot.

                A Quick Look at The Ingredients

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

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

                Essential Tools

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

                How to make Brunswick stew

                Gather your ingredients.

                ingredients for the brunswick stew recipe

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

                Softening the onion and garlic.

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

                Rest of the stew ingredients added to the pot.

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

                Clos e up of the stew in a pot.

                Serve and enjoy your stew.

                Where does Brunswick stew come from?

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

                Can you make it ahead of time?

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

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

                What do you serve it with?

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

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

                Tanya's Notes and Tips

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

                More Stews and Chilis

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

                Brunswick Stew

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

                Ingredients

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

                Instructions

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

                Notes

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

                Nutrition

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

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

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

                by 2 Comments

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

                pork steak in skillet

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

                A Quick Look at The Ingredients

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

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

                Essential Tools Needed

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

                How to Cook Pork Shoulder Steaks on the Stove

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

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

                cutting excess fat on pork steak
                raw pork steak seasoned

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

                butter and oil heating in cast iron skillet

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

                hand laying pork steaks in skillet

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

                cooked pork steak on plate sliced next to salad

                What Should I Serve These Steaks With

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

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

                Tanya's Top Tips for Pork Shoulder Steak

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

                How to Make Ahead and Store

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

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

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

                Pork Steak FAQs

                What is the best temperature to cook pork steaks to?

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

                Where do pork steaks come from?

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

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

                If You Like This, You May Also Like

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

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

                pork steak in skillet
                Print Recipe
                5 from 1 vote

                Pork Steaks Recipe

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

                Equipment

                Ingredients

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

                Instructions

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

                Notes

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

                Nutrition

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

                Jamaican Jerk Seasoning Recipe

                by 9 Comments

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

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

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

                A Quick Look at The Ingredients

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

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

                How To Make Jamaican Jerk Seasoning

                Combine all the ingredients.

                Store in an airtight container until ready to use.

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

                How spicy is this homemade jerk spice blend?

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

                Why make your own spice mix?

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

                How long does it keep?

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

                Tanya's Recipe Notes and Tips

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

                More Seasoning Recipes

                Pin this Recipe for Later

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                Print Recipe
                5 from 5 votes

                Jamaican Jerk Seasoning Recipe

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

                Ingredients

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

                Instructions

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

                How to use:

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

                Video

                Notes

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

                Nutrition

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

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

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

                by 76 Comments

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

                cooked pork chops in air fryer basket

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

                A Quick Look at the Ingredients

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

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

                Tools Needed

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

                How to Make Air Fryer Pork Chops

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

                dry seasoning mixed in bowl next to pork chops

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

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

                raw pork chops covered in seasoning

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

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

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

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

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

                pork chops in air fryer basket

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

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

                Cooking Times for Pork Chops in the Air Fryer

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

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

                Flavor Variations

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

                How to serve Air Fryer Pork Chops

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

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

                How to store leftover air fryer pork chops

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

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

                FAQs:

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

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

                What is the ideal temperature for air frying pork chops?

                360 degrees Fahrenheit is my preferred temperature for cooking pork chops

                Why are bone-in pork chops better?

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

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

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

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

                Juicy Air Fryer Pork Chops Recipe

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

                Equipment

                Ingredients

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

                Instructions

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

                Video

                Notes

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

                Nutrition

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

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

                Juicy Air Fryer Steak (Quick & Easy)

                by 178 Comments

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

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

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

                A Quick Look at The Ingredients

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

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

                How to Cook Steak in the Air Fryer

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

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

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

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

                raw steaks in air fryer basket
                cooked steak in air fryer

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

                cooked steak in air fryer basket

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

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

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

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

                Can you marinate the steak?

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

                Degrees of Doneness

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

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

                What sides go with steak?

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

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

                Tanya's Tips for Making Steak in the Air Fryer

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

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

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

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

                pinterest image with pin this and save for later text
                two steaks in the air fryer basket with garlic butter on top
                Print Recipe
                4.85 from 90 votes

                Perfect Air Fryer Steak Recipe

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

                Equipment

                Ingredients

                Garlic Butter

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

                Steak

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

                Instructions

                Garlic Butter

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

                Air Fryer Steak

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

                Notes

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

                Nutrition

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

                The OG Photos

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

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

                Creamy Cold Seafood Salad with Pasta & Shrimp

                by 41 Comments

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

                seafood salad in bowl with green onions next to the bowl

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

                A Quick Look at the Ingredients

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

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

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

                How to make the best seafood salad recipe

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

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

                seafood salad dressing mixed in bowl

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

                seafood salad mixed in bowl

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

                Tanya's Expert Tips for this Seafood Salad

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

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

                Flavor variations

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

                How to Serve Seafood Salad

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

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

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

                How to Store Seafood Pasta Salad

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

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

                FAQs

                What does seafood salad contain?

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

                Imitation Crab vs. Real Crab?

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

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

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

                Cold Seafood Salad Recipe

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

                Ingredients

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

                Instructions

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

                Video

                Nutrition

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

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

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

                by 2 Comments

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

                chimichurri chicken covered in the sauce on black plate

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

                A Quick Look at The Ingredients of Chimichurri Chicken

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

                For the Chimichurri Sauce

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

                For the Chicken

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

                Tools Needed

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

                How to Make This Chimichurri Chicken Recipe

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

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

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

                chicken in marinade in bowl

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

                chicken being grilled in pan

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

                Serving Suggestions

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

                Make Ahead and Storage Instructions

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

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

                chicken sliced on plate covered in chimichurri sauce

                Variations

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

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

                Tanya’s Top Tips for Chimichurri Chicken

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

                FAQs

                What is chimichurri?

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

                Can I use chicken breasts instead of thighs?

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

                If You Like This, You May Also Like:

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

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

                Chimichurri Chicken Recipe

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

                Ingredients

                For the Chimichurri Sauce

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

                For the Chicken

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

                Instructions

                For the Chimichurri

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

                For the Chicken

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

                Notes

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

                Nutrition

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

                Jerk Shrimp Skewers with Jerk Butter Glaze

                by Leave a Comment

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

                close up photo of jerk skewers

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

                A Quick Look at the Ingredients You’ll Need

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

                For the Shrimp and Marinade

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

                Veggies and Fruit

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

                For the Jerk Butter Glaze

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

                Tools Needed

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

                How to Make Jerk Shrimp Skewers

                Gather your ingredients and get ready to cook!

                Step 1: Marinate the Shrimp

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

                Step 2: Assemble the Skewers

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

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

                Step 3: Cook the Kebabs

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

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

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

                Step 4: Make the Jerk Butter Glaze and Brush Skewers

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

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

                cooked jerk shrimp with glaze being rubbed on it

                Jerk Butter Glaze

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

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

                Make Ahead and Storage Instructions

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

                Serving Suggestions

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

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

                Variations

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

                Tanya’s Top Tips for These Skewers

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

                If You Like This, You May Also Like

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

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

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

                Ingredients

                For the Shrimp

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

                Other Skewer Ingredients

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

                For the Jerk Butter Glaze

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

                Instructions

                Marinate the Shrimp

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

                Assemble the Skewers

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

                Cook the Skewers

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

                Make the Glaze

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

                Video

                Notes

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

                Nutrition

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

                Ground Chicken and Rice Recipe (Caribbean Dirty Rice)

                by 4 Comments

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

                ground chicken and rice ina skillet

                You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

                A Quick Look at the Ingredients

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

                Protein and Rice

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

                Veggies and Aromatics

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

                Seasoning and Flavor

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

                Garnish

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

                Tools Needed

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

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

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

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

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

                ground chicken and vegetables in pan

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

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

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

                ground chicken and ingredients in pan before cooking

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

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

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

                Serving Suggestions and Presentation

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

                Make Ahead and Storage

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

                dirty rice in skillet with spoon picking it up

                Variations

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

                Tanya's Top Tips

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

                If You Like This, You May Also Like

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

                ground chicken and rice ina skillet
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                5 from 1 vote

                Ground Chicken and Rice Caribbean Style

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

                Ingredients

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

                Instructions

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

                Video

                Notes

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

                Nutrition

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