Blog - My Forking Life

Fried Pork Chops (Crispy Southern Style)

April 29, 2026 by Tanya Harris Leave a Comment

When I'm craving crispy, perfectly golden fried pork chops, this is how I make them.

Two crispy fried pork chops served on a dark plate with fresh green beans and cherry tomatoes.

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!

Fried Pork Chops At A Glance

What I'm Sharing: The technique and recipe for perfectly fried and delicious golden pork chops.
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Serves: 4
Best For: Sunday dinner, weeknight comfort, and anyone who appreciates a perfectly golden-brown crust.

Tanya holding a plate of fried pork chops

I’ve always been a huge fan of pork chops, but a perfectly fried pork chop is the ultimate winner. Frying pork chops is a true skill because you want a crust that stays crispy while the meat remains juicy.

I’ve spent plenty of time not just eating fried pork chops, but studying exactly how to fry them right. Now, whenever a craving hits, this is my go-to method.

If you love pork chops as much as I do, you’ll also want to try my Juicy Pan-Seared Pork Chops or my Air Fryer Pork Chops.

Happy cooking,

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 Pork Chops

Pork chops, about ½ inch thick - Thinner chops fry faster and stay tender. Bone-in or boneless both work, just keep the thickness consistent so they cook evenly. I use center-cut pork loin chops and trim any excess fat from the exterior.
Mustard - It helps the seasoning and flour grip the meat, and the flavor cooks off, so you won't taste mustard in the finished chop. I used Dijon, but yellow mustard works as well.
Dry Seasoning - I use All-Purpose Seasoning, but any well-balanced blend works. You can also use my Pork Chop Seasoning or Seasoned Salt.

For the Coating

Eggs - Two large eggs, beaten, help build that double layer of crust.
All-purpose flour and cornstarch - The cornstarch is what gives you that extra crisp crust. Mix it with all-purpose flour for the best results.

For Frying

Neutral oil. Vegetable, canola, or peanut oil all work - You want about ½ inch of oil in the skillet, enough to come halfway up the chops.

How to Make Fried Pork Chops

The method is simple, but the details matter. Follow each step and don't rush the oil temperature.

Step 1: Pat the pork chops completely dry with paper towels. Rub them all over with yellow mustard and season both sides with 1 teaspoon of all-purpose seasoning.

Patting raw pork chops dry with a paper towel to ensure a crispy crust

Step 2: In a shallow bowl, whisk together the flour, cornstarch, and the remaining 2 teaspoons of all-purpose seasoning. In a second bowl, beat the egg until smooth.

Step 3: Dredge each chop in the flour mixture, dip it into the egg, let the excess drip off, and then return it to the flour and coat evenly. Press the flour gently into the chop and shake off any excess.

Battering station for pork chops with flour and egg wash.

Step 4: Place the coated chops on a plate and let them sit for 10 minutes. This rest helps the coating set so it doesn't slide off in the oil.

Step 5: Add oil to a large cast-iron skillet so it comes halfway up the sides of the chops, about ¼ inch deep. Heat it gradually over medium heat. The oil is ready when a pinch of flour dropped in sizzles steadily, or when it reaches 350°F.

Step 6: Fry the chops for 3 to 4 minutes per side, until deep golden brown. Flip once. Don't crowd the pan; work in batches if needed, and adjust the heat to keep a steady sizzle.

Lifting a crispy fried pork chop from a cast iron skillet with tongs.

Step 7: Transfer to a wire rack and let rest for a few minutes before serving. The rack keeps the bottom crust from going soggy.

Four crispy fried pork chops on a wire cooling rack.

Serve and enjoy. Season with additional salt and pepper if desired.

Tanya's Top Tips

Start with center-cut pork chops and trim off any excess fat cap. The fat curls up while the chop fries and lifts the breading right off, plus it renders into the oil and changes how everything cooks.
Use a cast-iron skillet. It holds heat steady and gives you the most even browning.
Get the oil hot enough before the chop hits it. Cold oil is what causes the breading to soak up grease rather than crisp. Bring it up gradually so it heats through evenly, then test with a pinch of flour. If it sizzles steadily, you're good.
Stick to 2 to 4 chops in one batch of oil. Any more than that and the oil starts getting dirty, and your later chops won't fry as cleanly as the first ones.
Don't crowd the pan. Adding too many chops at once drops the oil temperature fast, and that's when you get a greasy crust. Two chops at a time are plenty for a 10-inch skillet.
Rest the coated chops for 10 minutes before frying and rest the cooked chops on a wire rack instead of a paper towel. The rack lets steam escape so the crust stays crispy on all sides.

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What to Serve with these Fried Pork Chops

These pork chops make a great dinner or breakfast option. I like to serve them with creamy mashed potatoes, a flavored rice like this garlic butter rice, and steamed vegetables. For breakfast, they're great with some creamy grits, or if you're using boneless chops, consider making a fried pork chop sandwich.

I hope you love these fried pork chops as much as we do. If you're looking for more crispy, comforting recipes, try these out:

Smothered Pork Chops - Tender pork chops in a rich onion gravy.

Juicy Pan-Seared Pork Chops- A quick stovetop chop for busy weeknights.

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Fried Pork Chops Recipe

Crispy, golden fried pork chops with a juicy center. Dijon mustard helps the seasoned flour coating grip the meat for a crust that stays crunchy.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: American, Southern

Keyword: fried pork chops

Servings: people

Author: Tanya Harris

Equipment

cast iron skillet

Ingredients

4 pork chops about ½ inch thick (center cut, fat cap trimmed)
1 tablespoon Dijon mustard
1 tablespoon all-purpose seasoning divided
1 cup all-purpose flour
2 tablespoons cornstarch
2 large eggs
1 cup oil for frying about ¼ inch in pan

Instructions

Pat pork chops dry and trim any excess fat cap. Rub all over with Dijon mustard and season both sides with 1 teaspoon of all-purpose seasoning.
In a shallow bowl, combine the flour, cornstarch, and remaining 2 teaspoons of all-purpose seasoning. In a second bowl, beat 2 large eggs until smooth.
Coat each chop in the flour mixture, dip into the egg letting the excess drip off, then return to the flour and coat evenly. Press lightly and shake off excess.
Place coated chops on a plate and let sit for 10 minutes.
Add about 1 cup of oil to a 10-inch cast iron skillet, enough to come up about ¼ inch. Heat over medium heat, bringing it up to temperature gradually. The oil is ready when a pinch of flour sizzles steadily or it hits about 350°F.
Fry pork chops for 3 to 4 minutes per side, until golden brown. Flip once and don't overcrowd the pan. Adjust heat as needed to maintain a steady sizzle.
Transfer to a clean wire rack and rest a few minutes before serving.

Notes

Resting the coated chops for 10 minutes is what helps the breading stay on during frying.
Use a wire rack instead of paper towels for resting cooked chops so the bottom crust stays crisp.
For thicker chops, add 1 to 2 minutes per side.
Pork chops are safely cooked when the internal temperature reaches 145°F. For best results, use a quick-read thermometer to check the internal temperature.

How to Store Fried Pork Chops

Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. The crust will soften some, but the flavor holds up well.

Freezing: Freeze cooked, cooled chops in a single layer, then transfer to a freezer bag. They keep for up to 2 months.

Reheating: For the crispiest results, reheat in a 375°F oven or air fryer for 5 to 7 minutes. Skip the microwave if you can; it makes the crust go limp.

Strawberry Baked Oatmeal

April 27, 2026 by Tanya Harris 6 Comments

I love making Strawberry Baked Oatmeal for breakfast. It is easy to make ahead, keeps well in the fridge, and makes busy mornings so much easier.

Strawberry baked oatmeal in a casserole 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!

One of my favorite breakfast meals growing up was those little packets of dry strawberries-and-cream oatmeal. I loved those things more than the real oatmeal Grandma would make on the stove. It was probably because of all the sugar in each packet. Yay sugar! It probably wasn't that good for me. I probably didn't care.

Now, I care lol, and I find baking the oatmeal ahead of time results in oatmeal you can make for a crowd, or prep ahead for breakfast. This recipe is great because it involves fresh fruit and ingredients you likely already have in the kitchen.

This baked oatmeal is easy to adjust for everyone in the house. Just add a little milk for a softer, creamier bowl or enjoy it as is for a heartier texture. It is a simple, delicious breakfast that works for different tastes with very little effort.

A Quick Look at The Ingredients

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

Oats: Old-fashioned rolled oats make up the base of this baked oatmeal and give it the best texture. I would skip quick-cooking oats, as they can make the baked oatmeal too soft.
Fruit: Fresh strawberries add a sweet, juicy flavor in every bite.
Sweeteners and spices: Brown sugar and granulated sugar add the perfect amount of sweetness, while cinnamon and nutmeg bring in that cozy strawberries-and-cream flavor.
Baking staples: Baking powder helps the oatmeal bake up nicely.
Liquids: Milk and eggs help create the custardy texture that holds everything together. I use dairy milk here, but another milk you like should work just fine.
Flavor boosters: Melted butter, vanilla, and a little salt round out everything and add richness, depth, and balance.

ingredients for strawberry baked oatmeal on table

How to Make Strawberry and Cream Baked Oatmeal

Step 1: Prepare the baking dish: Lightly grease a 7x13 casserole dish with butter or nonstick cooking spray. An 8x8 baking dish can also be used, but the oatmeal will be a little thicker.

Step 2: Mix the dry ingredients. In a medium bowl, stir together the oats, brown sugar, cinnamon, nutmeg, baking powder, and salt.

Step 3: Whisk the wet ingredients. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla. Stir in the granulated sugar until combined.

Milk and eggs mixed in a bowl with a whisk in it

Step 4: Combine everything. Pour the wet ingredients into the dry ingredients, then stir until everything is well combined. Fold in the chopped strawberries.

Step 5: Add to the baking dish. Pour the oatmeal mixture into a prepared baking dish and spread it into an even layer.

Wet ingredients of strawberry baked oatmeal and casserole dish before baking

Step 6: Bake and serve. Bake in the preheated oven for 20-25 minutes, or until the oatmeal is set and lightly golden on top. Let it cool slightly before serving.

Strawberry baked oatmeal and baking dish with spoon sticking out

Looking for more breakfast recipes? Try these out:

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Strawberry Baked Oatmeal Recipe

Strawberry and Cream Oatmeal is delicious and the perfect make-ahead breakfast meal. Perfect for weekdays and weekends. Healthy, fruity, and creamy oatmeal is the perfect breakfast.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Keyword: strawberry cream oatmeal

Servings: people

Calories: 293kcal

Author: Tanya Harris

Ingredients

2 cups old fashioned rolled oats
⅓ cup light brown sugar
¼ cup white granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
¼ teaspoon salt
2 cups milk
2 large eggs
1.5 Tablespoons butter melted
¼ teaspoon vanilla
1.5 cups chopped strawberries about 10 medium sized strawberries

Instructions

Preheat the oven to 375F and lightly grease a 7x13 casserole dish with butter or nonstick cooking spray.
In a medium bowl, combine the oats, brown sugar, granulated sugar, cinnamon, nutmeg, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the chopped strawberries.
Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer.
Bake for 20 to 25 minutes, or until the oatmeal is set and lightly golden on top.
Let cool for a few minutes, then serve warm.

Notes

I used a 7x13, but an 8x8 baking dish can also be used; the oatmeal will be a little thicker and may need a few extra minutes to bake.
For a softer, creamier bowl, add a splash of milk when serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave before serving.

Nutrition

How to Store Strawberry and Cream Baked Oatmeal

Let the baked oatmeal cool completely, then cover the dish or transfer leftovers to an airtight container. Store it in the refrigerator for up to 4 days. When you are ready to eat, reheat individual portions in the microwave and add a splash of milk if you want a softer, creamier texture.

You can also freeze baked oatmeal for longer storage. Wrap individual portions tightly or place them in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Strawberry baked oatmeal in a bowl with a spoon sticking out

Variations

This baked oatmeal recipe is easy to make your own with a few simple swaps.

Swap the fruit: Try blueberries, raspberries, chopped apples, or peaches instead of strawberries.
Change the milk: Dairy milk works great, but almond milk, oat milk, or another favorite milk can be used.
Add texture: Stir in chopped pecans, walnuts, or sliced almonds for a little crunch.
Make it extra cozy: Add a little more cinnamon or a pinch of cardamom for a warmer flavor.
Add a topping: Serve it with a drizzle of maple syrup, a spoonful of yogurt, or an extra splash of milk.

Tanya’s Top Tips

Watch the bake time if using an 8x8 dish, since the oatmeal may need a few extra minutes to cook through.
Use old-fashioned rolled oats for the best texture. Quick oats can make the baked oatmeal too soft.
Do not skip greasing the dish, or the oatmeal will not lift out easily after baking.
Use ripe, sweet strawberries for the best flavor.
Let it cool for a few minutes before serving so it has time to set.
Add milk when serving if you like your oatmeal a little softer and creamier.

This recipe was first published on April 11, 2016. It has been updated with additional information and photos.

Easy Garlic Butter Rice

April 22, 2026 by Tanya Harris 4 Comments

This garlic butter rice is the perfect way to add flavor to plain rice.

garlic butter rice in bowl wtith 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!

Tanya holding a bowl of garlic butter rice

Rice is one of those things I keep on heavy rotation in my kitchen. Whether it's plain white rice or a flavored version like my yellow rice or cilantro lime rice.

This garlic rice comes out perfect with my stovetop method. I like to sweat the garlic in butter before adding the rice, resulting in a mellow, sweet garlic flavor running through every grain rather than a sharp, raw garlic bite. We love this rice.

I think you'll love this one too.

Love, Tanya

Garlic Butter Rice At A Glance

Prep Time: 5 minutes
Cook Time: 23 minutes
Rest Time: 5 minutes
Total Time: 33 minutes
Serves: 4 as a side
Best For: Weeknight dinners, family meals, holiday side dish

A Quick Look at The Ingredients

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

Long grain white rice: It cooks up fluffy and separate. Jasmine rice is a great swap if that's what you have, just check the package for the liquid ratio. You could also use brown rice, but you’ll need to increase the cook time and may need to adjust the liquid based on the package directions.
Unsalted butter: I use unsalted so I can control the salt myself. Feel free to use salted butter if that's your preference.
Fresh garlic: I use fresh garlic and mince it for this recipe.
Low-sodium chicken broth: gives you the most control over the final seasoning. Vegetable broth works if you want to keep this meatless.
Salt: A small amount goes in with the garlic to season it from the start, then more goes in with the broth.
Parsley: Fresh parsley to garnish.

ingredients for garlic butter rice on table

How to Make Garlic Butter Rice

Step 1: In a medium saucepan over medium-low heat, melt the butter until it's fully liquid and just starting to foam. You don't want it browning, just melted and ready.

Step 2: Add the minced garlic and a small pinch of salt. Let the garlic cook gently for about 5 minutes, stirring occasionally. You're looking for soft, fragrant garlic, not browned.

Step 3: Add the rice straight into the garlic butter and stir for about 10 seconds.

Step 4: Pour in the chicken broth and add the salt. Stir, then turn the heat up to medium-high and bring it to a boil.

Step 5: Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 minutes. Don't lift the lid. The rice needs the trapped steam to cook properly.

broth being poured into sauce pan along with the rice

Step 6: Take the pot off the heat and let it sit, still covered, for 5 more minutes. This rest time is what gets you fluffy, separate grains.

Step 7: Fluff with a fork, top with chopped fresh parsley, and serve.

cooked garlic butter rice after being fluffed with fork

Variations

Vegetarian: Use vegetable broth instead of chicken broth.
Cheesy garlic butter rice: Stir in 2 to 3 tablespoons of grated parmesan after fluffing for a richer, cheesier side.
Spicy version: Add a pinch of red pepper flakes when the garlic is cooking.

Serving Suggestions

Garlic butter rice pairs well with just about any protein. A few of my favorites:

Serve it with pan-seared pork chops or juicy broiled chicken breast for an easy weeknight plate.
Pair it with oven-baked shrimp or marinated air fryer salmon when you want something quick.
Spoon a saucy main like brown stew chicken or smothered chicken right over the top.

garlic butter rice with butter, head of garlic in background

Make Ahead and Storage

Storage: Let the rice cool, then store it in an airtight container in the fridge for up to 4 days.

Freezing: Spread the cooled rice in a single layer on a sheet pan to freeze, then transfer to a freezer bag. It keeps for 2 months.

Reheating: Add a splash of broth or water, then microwave or heat in a covered pan over low heat. The extra liquid keeps it from drying out.

Tanya's Top Tips

Don't rush the garlic infusion. This is the most important step. Low and slow on the garlic is what gives this rice its flavor.
Keep the lid on while it simmers. Lifting the lid lets the steam escape, leaving your rice unevenly cooked.
Rinse the rice. I always rinse my rice, but you can skip it if you prefer, especially if your rice instructions say not to.

I hope you love this recipe as much as we do. If you make this recipe, please leave a star rating and let me know how it turned out in the comments below.

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5 from 2 votes

Garlic Butter Rice Recipe

Buttery, fragrant garlic butter rice is an easy one-pot side dish made with long grain white rice simmered in slow-infused garlic butter and chicken broth.

Prep Time5

Cook Time23

Resting Time5

Total Time33

Course: Side Dish

Cuisine: American

Keyword: garlic butter rice

Servings: people

Calories: 239kcal

Author: Tanya Harris

Ingredients

1 cup long grain white rice
2 tablespoon unsalted butter
3 cloves garlic minced (about 1 tablespoon)
1¾ cups low sodium chicken broth
½ teaspoon salt plus a pinch for the garlic
2 teaspoons fresh parsley chopped for garnish

Instructions

In a medium saucepan over medium-low heat, melt the butter until it’s fully liquid and just starting to foam.
Add the minced garlic and a pinch of salt. Cook on low for 5 minutes, stirring occasionally, until the garlic is soft and fragrant but not browned.
Add the rice to the pan and stir for about 10 seconds, coating every grain in the garlic butter.
Pour in the chicken broth and add the ½ teaspoon salt. Stir, then increase the heat to medium-high and bring to a boil.
Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes, until the liquid is fully absorbed.
Remove from heat and let the rice rest, still covered, for 5 minutes.
Fluﬀ the rice with a fork, top with fresh parsley, and serve warm.

Notes

If you rinse your rice first, make sure to drain it well before adding it to the garlic butter so excess water doesn’t throw off the liquid ratio.
Keep the heat low while cooking the garlic. You want it soft and fragrant, not browned, so the rice gets a mellow garlic flavor instead of a bitter taste.

Nutrition

New Orleans BBQ Shrimp Recipe

April 20, 2026 by Tanya Harris 2 Comments

This New Orleans BBQ shrimp is a must-make if you want to impress your friends with a shrimp dish. It's not actually barbequed; it's jumbo shrimp that are simmered in a bold, buttery Cajun sauce.

New Orleans-style BBQ shrimp in a skillet with a spoon and bread 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!

Tanya holding a bowl of BBQ shrimp and looking at the camera smiling

BBQ shrimp is not your typical barbecue. Tender shrimp coated in a savory, buttery broth loaded with garlic, Worcestershire sauce, and Cajun seasoning. None of that sticky-sweet stuff.

You’ll find it on menus all over New Orleans, and every time I have it, it comes with French bread to dip straight into that broth while you eat. It's the best!

If you love Louisiana flavors, you'll also want to try my Cajun Jambalaya or Southern Style Shrimp and Grits.

Love, Tanya

New Orleans BBQ Shrimp at a Glance

Best For: Weeknight dinners, date night
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: About 22 minutes
Serves: 4

A Quick Look at the Ingredients

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

Jumbo shrimp (peeled and deveined, tail-on recommended) – Tail-on shrimp look great for presentation and hold up well in the sauce. Use the largest shrimp you can find. Raw shrimp, not pre-cooked shrimp, is best for this dish. If it's frozen, thaw it first.
Unsalted butter – Use real butter here, not margarine. I use 1 stick of butter in my recipe, but some recipes use much, much more. Feel free to add more butter if you like.
Garlic – Freshly minced if you can.
Worcestershire sauce – Adds depth and that signature savory note that makes New Orleans BBQ shrimp what it is.
Fresh lemon juice – Brightens the sauce and balances the richness of the butter.
Cajun or Creole seasoning – My Homemade Cajun Seasoning works well in this dish, but any store-bought blend will work. Salt content varies by brand, so season to taste.
Dried rosemary and oregano – Adds a herby note that is very traditional in this dish.
Chicken broth – adds a little more body and savory flavor, and plenty of sauce for dipping.
Green onions – Sliced, for garnish.

How to Make New Orleans BBQ Shrimp

Step 1: Build the sauce base. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let it brown.

Step 2: Season and simmer. Stir in the Worcestershire sauce, lemon juice, Cajun seasoning, rosemary, and oregano. Pour in the chicken broth and let the sauce simmer for 2 minutes, stirring occasionally, until it reduces slightly. Taste and season with salt and pepper.

Step 3: Cook the shrimp. Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side until pink and opaque. As soon as they curl into a C-shape, they are done. Do not overcook them.

Shrimp cooking in skillet and sauce for barbecue shrimp.

Bbq shrimp in a skillet on the stovetop.

Step 4: Serve immediately. Remove the skillet from the heat, garnish with sliced green onions, and spoon into shallow bowls with plenty of that sauce. Serve with crusty French bread right away.

Variations

Add beer. Some New Orleans recipes call for a splash of beer in the sauce. Add about ¼ cup of a light lager when you add the broth for a slightly deeper flavor.
Keep the tails on. The traditional version is made with shell-on, head-on shrimp. If you can find shrimp with the heads on, use them. The heads add a lot of flavor to the sauce, and yes, you eat them the messy way.
Add heat. This dish is not traditionally spicy, but if you want a kick, add a few dashes of hot sauce to the sauce while it simmers.
Swap the broth. If you have shrimp stock on hand, use it in place of the chicken broth for a more concentrated seafood flavor. I have a Shrimp Stock recipe if you want to make your own.

Serving Suggestions

This dish is made to be served in shallow bowls with crusty French bread for dipping. That sauce is the whole point, and you want something to soak it all up.

You can also serve it over creamy grits, like my Southern Style Shrimp and Grits, spooning the shrimp and sauce over a bowl of creamy grits. It works beautifully as an appetizer for a larger group as well. For a full Southern spread, pair it with my Instant Pot Cajun Dirty Rice.

Orleans-style BBQ shrimp in a bowl surrounded by bread

Make Ahead and Storage

Storage: Store leftover shrimp in an airtight container in the refrigerator for 3-4 days. The sauce may solidify as it cools because of the butter. That is normal.

Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid high heat, or the shrimp will turn rubbery.

Freezing: I do not recommend freezing this dish. Shrimp can become tough and watery after freezing and thawing, and the butter sauce does not hold up well.

Tanya's Top Tips

Do not overcook the shrimp. They cook fast. Pull them as soon as they turn pink and curl into a C-shape. An overcooked shrimp is rubbery, and there is no coming back from that.
Taste your Cajun seasoning before adding salt. Cajun and Creole blends vary a lot in salt content. Season your sauce to taste rather than just dumping in extra salt.

FAQs

Why is it called BBQ shrimp?

The name comes from the deep, reddish-brown color the butter and Worcestershire sauce take on as it simmers. It looks like barbecue.
The dish was invented in 1953 at Pascal's Manale, an Italian-Creole restaurant in Uptown New Orleans that's still open today. Mr. B's Bistro and Emeril later put their own spin on it, but Pascal's is where it started.

I hope you love this New Orleans BBQ Shrimp as much as we do. If you're looking for more shrimp and seafood recipes, try these out:

Crispy Air Fryer Fried Shrimp – Crunchy, golden, and so easy in the air fryer.
Creamy Shrimp Bisque – A rich, velvety soup perfect for cold nights.
Air Fryer Shrimp Po'Boy Sandwiches – New Orleans vibes in sandwich form.

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5 from 1 vote

New Orleans BBQ Shrimp Recipe

Tender jumbo shrimp simmered in a rich, garlicky Worcestershire butter sauce. One skillet, 25 minutes, and a lot of crusty bread required.

Prep Time10

Cook Time12

Total Time22

Course: Appetizer, Main Course

Cuisine: American

Keyword: New Orleans BBQ Shrimp

Servings: people

Calories: 294kcal

Author: Tanya Harris

Ingredients

1 lb jumbo shrimp peeled and deveined (tail-on recommended)
8 tablespoons unsalted butter
4 garlic cloves minced
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Cajun or Creole seasoning
½ teaspoon dried rosemary crushed
½ teaspoon dried oregano
½ cup chicken broth
Salt and pepper to taste
1 tablespoon green onions sliced (garnish)

Instructions

Melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
Stir in lemon juice, Worcestershire sauce, Cajun seasoning, rosemary, and oregano. Stir in broth and simmer for 2 minutes until slightly reduced. Taste and season with salt and pepper.
Add shrimp in a single layer. Cook 2 to 3 minutes per side until pink, opaque, and curled into a C-shape.
Remove from heat. Garnish with green onions and serve immediately in shallow bowls with crusty French bread.

Notes

Cajun and Creole blends vary in salt. Taste the sauce before adding extra salt.
Do not overcook the shrimp. They are done as soon as they curl and turn opaque.
Serve immediately with French bread to soak up the sauce.
To reheat leftovers, warm gently in a skillet over low heat with a splash of broth.

Nutrition

Homemade Fruit Punch Recipe

April 17, 2026 by Tanya Harris Leave a Comment

Making delicious fruit punch means you need the right fruit juice combo, and this is the one that my whole family loves.

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!

Tanya Harris holding a glass of fruit punch

Anytime I need a non-alcoholic, fruity drink, this fruit punch is what I make. It's some of my favorite fruit juices, all combined into one.

The real stamp of approval came from my youngest. She has never been a fan of store-bought fruit punch, so I wasn’t expecting much. She took one sip and told me it was the best fruit punch she’d ever had. That was it for me.

If you love a refreshing non-alcoholic drink for a crowd, you might also enjoy my Green Sherbet Punch or my Slow Cooker Hot Holiday Punch.

Fruit Punch at a Glance

Prep Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 5 minutes
Serves: 6 to 8
Best For: Parties, gatherings, make-ahead drinks

A Quick Look at the Ingredients

Frozen lemonade concentrate – Thawed. This is the backbone of the punch and gives it that tart, citrusy punch (no pun intended). You could also use limeade concentrate in its place.
Cranberry juice, orange juice, and pineapple juice – This is my tart, acidic, and sweet juice combo. Feel free to pick other juices you may prefer, but these are the trio I love.
Ginger ale or club soda – Stirred in right before serving for a little fizz. You can use one or the other, or a mix of both. Club soda keeps it less sweet; ginger ale adds a subtle spiced flavor.
Water – I add a little bit of water to lighten the juice up. I say taste your punch before you add it.

How to make Fruit Punch

Step 1: In a large pitcher, combine the thawed lemonade concentrate, cranberry juice, orange juice, pineapple juice, and water. Stir well to combine.

orange juice being poured into fruit punch

Step 2: Refrigerate the punch until chilled, at least 1 hour. You can also drink it as soon as it's made, but it's best when chilled.

Step 3: Just before serving, stir in the ginger ale or club soda.

Step 4: Serve over ice. Garnish with orange slices or fresh pineapple chunks if you’d like.

glasses of fruit punch in front of pitcher of fruit punch

Variations

Make it alcoholic: Add white rum or vodka to the punch before chilling. Start with 1 to 1.5 cups and adjust to taste. My Jamaican Rum Punch is a great reference if you want a rum-forward version.

Less tart: Stir in more water or increase the amount of pineapple juice, which is the sweetest juice in the mix.

Make Ahead and Storage

Storage: Store the punch in a covered pitcher or airtight container in the refrigerator for up to 3 days. The punch won't be as fizzy, but it'll still be delicious.

Tanya’s Top Tips

Don’t add the ginger ale or club soda until right before serving, or you’ll lose all the carbonation. However, if you've made a batch and want to store it, it'll still taste fine; it just won't be as carbonated.
For a party, double or triple the recipe and mix directly in a large bowl or punch bowl.

I hope you love this fruit punch recipe as much as we do. If you’re looking for more drink recipes, try these out:

Green Sherbet Punch – A fun, colorful punch that’s perfect for parties.
Slow Cooker Hot Holiday Punch – A warm, spiced punch for the colder months.
Homemade Cranberry Lemonade – Tart, refreshing, and made from scratch.
Classic Lemonade – A simple, crowd-pleasing classic.
Jamaican Sorrel Drink – A vibrant, floral drink made with dried sorrel.

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Homemade Fruit Punch Recipe

This homemade fruit punch is refreshing and easy to make with juices you likely already have in your fridge.

Prep Time5

Chill Time1

Total Time1 5

Course: Drinks

Cuisine: American

Keyword: fruit punch, fruit punch recipe

Servings: people

Calories: 76kcal

Author: Tanya Harris

Ingredients

12 oz can frozen lemonade concentrate thawed
2 cups cranberry juice
1½ cups orange juice
1 cup pineapple juice
1 cup water
1 cup ginger ale or club soda or a mix of both
Ice for serving
Orange slices and fresh pineapple chunks for garnish (optional)

Instructions

In a large pitcher, combine the thawed lemonade concentrate, cranberry juice, orange juice, and pineapple juice. Stir well.
Refrigerate until chilled, at least 1 hour.
Just before serving, stir in the ginger ale or club soda.
Serve over ice. Garnish with fruit if desired.

Notes

This punch is best when stored for up to 3 days.

Nutrition

Broccoli Rice Casserole (Made From Scratch)

April 15, 2026 by Tanya Harris 5 Comments

I like to make my broccoli rice casserole from scratch, starting with a rich, cheesy, flavorful sauce that comes together in one pot.

broccoli rice casserole in dish with spoon in 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!

Broccoli Rice Casserole At a Glance

Creamy, cheesy broccoli and rice casserole made completely from scratch, no canned soup.

Prep Time: 15–20 minutes
Cook Time: 30–35 minutes
Total Time: 45–55 minutes
Serves: 6–8
Best For: Holiday dinners, potlucks, family meals

tanya holding a plate of broccoli rice casserole

When it comes to comfort food, you can't beat a rice casserole. Hearty and warming, and I love that it's a one-pot meal to cut down on the clean-up time!

I like to make my cheese sauce from scratch, and mushrooms! Use it in place of a can of cream of mushroom soup you find in most recipes.

If you are in the mood for more comfort food, be sure to check out my Creamy baked mac and cheese or my sweet potato casserole.

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.

Broccoli - I use fresh broccoli florets for this recipe. Frozen broccoli florets work as well; just make sure to defrost them first and pat them dry to remove any excess water.
Butter - Used to sauté the onions and mushrooms and build flavor for the sauce.
Onions and Mushrooms - The aromatics in this casserole. I use yellow onions and baby bella (cremini) mushrooms.
For my sauce - A simple homemade sauce made with all-purpose flour, chicken broth, and evaporated milk instead of canned soup.
Seasonings - Mustard powder, salt, black pepper, and garlic powder give the sauce plenty of flavor and keep it from tasting bland.
Cheddar cheese and cooked rice - Freshly grated shredded cheddar cheese melts into the sauce and on top of the casserole, and cooked rice makes this a hearty, filling dish.

ingredients for broccoli rice casserole on counter

How to make Broccoli Rice Casserole

Step 1: Preheat your oven to 400°F. Blanch the broccoli: Bring 4 quarts of salted water to a boil. Add the broccoli and cook for about 4 minutes. Remove the broccoli from the water and set aside.

Step 2: Melt the butter in a large ovenproof skillet over medium heat. Add the onions and mushrooms and sauté for about 5 minutes.

Sprinkle the flour over the onions and mushrooms, then stir. Cook for about 2 minutes.

onions and mushrooms in a skillet with flour sprinkled over and stirred

Step 3: Slowly stir in the chicken broth, making sure to scrape up all the browned bits from the bottom of the skillet. Then slowly whisk in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring the mixture to a simmer and cook for about 5 minutes, until thickened, stirring often.

thickened creamy mushroom sauce and skillet on spoon

Step 4: Remove skillet from heat and slowly stir in 2 cups of the grated cheese until the cheese has melted and the mixture is smooth and creamy. Then stir in the broccoli and rice.

Step 5: Sprinkle the remaining cheese over the mixture. Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂

rice, broccoli, chese added to cream sauce in skillet

baked broccoli and cheese casserole right out of oven

Can you make a rice casserole ahead of time?

Yes! This is a great make-ahead dish. You can prep it all the day before and keep it covered in the fridge until you are ready to bake it. Any leftovers can be kept for three to four days and reheated in the oven.

Can you freeze it?

This casserole freezes really well, and you can cook it right from frozen. Let it cool, then transfer it to freezer-safe containers; it will keep well for up to 3 months.

Place the frozen mixture into a casserole dish and bake at 400F for 30 minutes. Give it a good stir and cook for an additional 30 to 40 minutes.

What's the best rice to use?

I like to use a long-grain white rice like basmati or jasmine. You can use brown rice if you prefer, just make sure it's fully cooked before adding it to the casserole.

Tanyas Top Tips

If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole.
You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer the cheese mixture to a bowl, add broccoli and cheese, and transfer the mixture to a 2qt casserole dish.
For the best melt and flavor, use freshly grated cheddar cheese instead of pre-shredded. Pre-shredded cheese is often coated with anti-caking agents that keep it from melting as smoothly into the sauce.
Make it a full meal by stirring in about 2 cups of bite-sized chicken (such as rotisserie, poached, or leftover roast chicken) along with the rice and broccoli before baking.

I hope you love this broccoli rice casserole recipe as much as we do! For more rice recipes, check these out:

Homemade Rice a Roni - A cozy, from-scratch version of the classic boxed rice and pasta side, packed with flavor and pantry staples.
Kale Rice - Fluffy rice tossed with tender kale for an easy, veggie-loaded side dish that goes with just about any main.
Oven Baked Rice - Perfectly fluffy, hands-off rice baked in the oven so you can set it and forget it while you prep the rest of dinner.
Dirty Rice - A bold and savory Cajun-style rice dish made with aromatics and meat for a hearty, one-pan side or main.

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5 from 1 vote

Broccoli Rice Casserole

This from scratch broccoli rice casserole is pure comfort food, creamy and cheesy and packed with broccoli and rice for a satisfying one pot dinner.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: broccoli and rice casserole, how to make broccoli rice casserole from scratch

Servings: servings

Calories: 362kcal

Author: Tanya Harris

Ingredients

4 cups fresh broccoli florets chopped
3 Tablespoon unsalted butter
¾ cup chopped onion
2 cups chopped portobello mushrooms
3 Tablespoon all-purpose flour
½ cup chicken broth
1 12 oz can evaporated milk
1 teaspoon mustard powder
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
½ teaspoon garlic powder
3 cups shredded cheddar cheese separated
2 cups cooked rice

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Blanch broccoli - bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet. Slowly stir in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, stirring often.
Remove skillet from heat and slowly whisk in 2 cups of the grated cheese, until the cheese has melted and the mixture is smooth and creamy. Stir in the broccoli and rice. Sprinkle the remaining cheese over the mixture.
Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂

Notes

If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole.
You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.

Nutrition

This post was originally published on August 7th, 2020. It has been updated with new photos.

Peruvian Green Sauce (Aji Verde)

April 14, 2026 by Tanya Harris 7 Comments

This Peruvian green sauce, also known as aji verde, is the kind of condiment you'll want to put on absolutely everything.

This Peruvian green sauce, also known as aji verde, is the kind of condiment you'll want to put on absolutely everything.

I first fell in love with it at a local Peruvian restaurant my coworkers and I used to frequent for lunch. Fun fact: when I went to Peru, I couldn't find it there. The aji verde you know from Peruvian restaurants in the US is actually a stateside creation. The traditional version uses aji amarillo peppers and huacatay (black mint). The jalapeño and cilantro swap happened here.

It goes on everything. Peruvian chicken, pork chops, fish, steak, rice and beans. I think you'll love it too.

Love, Tanya

Ingredients

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

Cilantro — Use mostly leaves, but small stems are fine.
Jalapeños — These vary a lot in heat. Start with seeds removed if you're unsure, then adjust next time.
Garlic - I use whole cloves and add them to the blender.
Olive oil - for the marinade.
Cotija cheese — This adds a salty, tangy richness that mayonnaise alone can't replicate. If you can't find cotija, feta, or Parmesan, either one works.
Lime juice — Use fresh. Bottled won't give you the same brightness.
Duke's mayo — My go-to. Use your favorite.

How to Make Peruvian Green Sauce

Add all your ingredients to a blender and blend until smooth. That's it. Seriously.

The only real decision you need to make is how spicy you want it.

Spice level:

Spicy: Leave the seeds and membranes in the jalapeños
Mild: Remove seeds and membranes before blending
Extra mild: Use just one jalapeño

How long does Green Sauce last?

In the fridge, it can last for up to one week.

I hope you enjoy this green sauce as much as we do.

Suggested Recipes to eat this with?

Peruvian Chicken - Juicy chicken that pairs perfectly with a drizzle of this bright green sauce.
Air Fryer Whole Chicken (Peruvian Style) - same traditional flavor, made in the air fryer.
Yellow rice - perfect for soaking up every drop of this bright, delicious green sauce.

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5 from 1 vote

Peruvian Green Sauce (Aji Verde)

Delicious bright and bold peruvian Green Sauce that is so easy to make and taste amazing. Serve it with chicken, rice and beans, pork, and so much more.

Prep Time5

Cook Time0

Total Time5

Course: Sauce

Cuisine: Peruvian

Keyword: Peruvian Green Sauce

Servings: people

Calories: 190kcal

Author: Tanya Harris

Equipment

Blender

Ingredients

2 fresh jalapeños
1 cup cilantro roughly chopped
½ cup mayonnaise I use Duke’s
2 Tablespoon cotija cheese
5 cloves garlic peeled
2 Tablespoon olive oil
2 Tablespoon lime juice from fresh limes
¼ teaspoon salt

Instructions

Place ingredients in blender. Blend until smooth.

Notes

For spicier sauce, keep seeds and membranes of jalapeños. For a mild sauce, remove seeds and membranes.

Nutrition

This post was originally published on June 8, 2019. It has been updated with new information and photos.

Peruvian Chicken Recipe (Pollo a la Brasa)

April 13, 2026 by Tanya Harris 2 Comments

This Peruvian chicken recipe, also known as pollo a la brasa, is marinated in a bold blend of garlic, cumin, soy sauce, and lime, then grilled or oven-roasted until the skin is golden and crispy. Serve it with aji verde sauce for the full experience.

Peruvian chicken pieces cut up 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!

Tanya holding a big plate of Peruvian chicken

I first had pollo a la brasa, also known as Peruvian chicken, at a Peruvian restaurant in North Carolina, and I’ve been making it ever since.

After visiting Lima, Peru, and taking a cooking class there, and hunting for the best Peruvian chicken, I came home and decided to recreate it again, this time on the grill. It’s so good! The most important thing is the marinade, which comes together easily. I also like to spatchcock my chicken for this recipe, allowing it to cook more quickly. I've also included instructions for baking this chicken in the oven. I got you covered.

Love, Tanya

Peruvian Chicken At a Glance

Prep Time: 20 minutes
Marinate Time: 2 to 24 hours (overnight recommended)
Cook Time: 45 to 60 minutes
Total Time: About 1 hour 10 minutes (plus marinating time)
Serves: 6
Best For: Weekend cooking, dinner parties, meal prep

A Quick Look at The Ingredients

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

Whole chicken: A 4 to 5-pound whole chicken works best. Spatchcocking it (removing the backbone so it lies flat) gives you crispier skin and more even cooking.
Extra virgin olive oil: The fat base of the marinade that helps it cling to the chicken.
Lime juice: I like to use fresh lime juice in the marinade.
Garlic: Six cloves. I throw them all into the blender, as I'll be blending them anyway.
Soy sauce: A signature ingredient in pollo a la brasa. Chinese immigration to Peru in the 19th and 20th centuries brought soy sauce into the local cooking tradition, and it has been part of the dish ever since. It adds a deep, savory backbone to the marinade.
Cumin: The dominant spice in this recipe. Use a generous tablespoon.
Paprika: Adds color and a mild warmth.
Dried oregano: A classic Peruvian herb in roasted chicken dishes.
Brown sugar: A small amount helps the skin caramelize beautifully on the grill or under the broiler.
Black pepper and kosher salt: Season the marinade and the chicken well.

Ingredients for Peruvian chicken on the table.

How to Make Peruvian Chicken

Step 1: Make the Marinade. Add the olive oil, lime juice, garlic, soy sauce, cumin, paprika, oregano, brown sugar, salt, and pepper to a small blender or food processor, and blend until smooth. I use my stick blender for this. The marinade will be thick and fragrant.

Stick blender blending marinade for Peruvian chicken.

Step 2: Spatchcock and Season the Chicken. Pat the chicken completely dry with paper towels. This step matters a lot for skin crispiness. Rub the marinade generously under the skin of the breast and thighs, then coat the entire exterior and underside. Place the chicken in a large zip-top bag or a dish covered tightly with plastic wrap.

Step 3: Marinate. Refrigerate for at least 2 hours, up to 24 hours. Overnight gives you the deepest flavor.

Raw chicken marinating in Peruvian marinade

Step 4: Cook Your Chicken. Choose your method below. Remove the chicken from the fridge about 30 minutes before cooking, so it reaches room temperature.

Grill Method (Peruvian Chicken on the Grill)

Preheat your grill to 375°F (190°C) and set it up for indirect heat.
Place the chicken, skin-side up, over indirect heat. Close the lid.
Cook for 45 to 60 minutes, maintaining a steady temperature throughout.
Check the internal temperature in the thickest part of the thigh. Remove the chicken from the grill once it reaches 175°F (79°C).
Transfer to a cutting board and let it rest for 15 minutes before carving.

Oven Method (Peruvian Chicken in the Oven)

Preheat your oven to 425°F (220°C).
Set a wire rack over a rimmed baking sheet. Place the chicken skin-side up on the rack.
Roast for 45 to 55 minutes.
If the skin is not dark enough at the end, switch the oven to broil on high for the last 1 to 2 minutes. Watch it closely.
Remove when the internal temperature in the thickest part of the thigh reads 175°F (79°C).
Rest for 15 minutes before carving.

Step 5: Rest and Carve. Transfer the cooked chicken to a cutting board and let it rest for at least 15 minutes before cutting. This allows the juices to redistribute and keeps the meat moist. Then cut it into pieces and serve with your preferred sauce.

Peruvian chicken pieces cut up on plates, surrounded by jalapeno, cilantro, limes, and aji verde sauce.

For Serving

Peruvian Green Sauce (Aji Verde): The classic pairing. Creamy, herby, and spicy, it is the sauce this chicken was made for.

Aji amarillo sauce: If you can find aji amarillo paste at a Latin grocery or online, the yellow sauce made from it is incredible with this chicken. Bright, fruity, and mildly spicy.

French fries: In Peruvian restaurants, pollo a la brasa almost always comes with fries. My Crispy Oven-Baked Fries or Air Fryer French Fries are both great options. You could also serve it with yellow rice and beans.

What's up with Peruvian chicken on a plate

Variations

Chicken thighs or quarters: If you prefer dark meat only or want a faster cook, bone-in skin-on chicken thighs or quarters work really well with this marinade. Reduce oven time to about 35 to 40 minutes at 425°F (220°C).
Spicier version: Add a tablespoon of aji amarillo paste or aji panca paste to the marinade. Both are worth tracking down at a Latin grocery store or online. They add a fruity, mildly spicy depth that is really distinct.
Air fryer version: I have a whole post dedicated to this method. Check out my Air Fryer Whole Chicken (Peruvian Style).
Gluten free: Swap the soy sauce for tamari or coconut aminos.

What to Do With Leftover Peruvian Chicken

One of my favorite uses is chicken salad. Pull the meat off the bone and use it in my Creamy Rotisserie Chicken Salad Recipe. The seasoned Peruvian chicken adds a whole new flavor dimension to a simple chicken salad. Also great chopped over rice bowls or tossed into a quick soup.

Make Ahead and Storage

Make ahead: You can marinate the chicken up to 24 hours in advance. The longer it marinates, the better the flavor.
Storage: Store leftover cooked chicken in an airtight container in the refrigerator for up to 4 days.
Freezing: Cooked chicken can be frozen for up to 3 months. Let it cool completely, then store it in a freezer-safe bag or container.
Reheating: Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or in an air fryer at 350°F (175°C) for 5 to 7 minutes, to restore some crispiness to the skin.

Roasted Peruvian chicken on a baking sheet

Tanya's Top Tips

Pat the chicken completely dry before rubbing on the marinade. Moisture is the enemy of crispy skin.
Use a meat thermometer. Pull the chicken when the thighs reach about 175°F (79°C), and let carryover cooking finish during the 15-minute rest.
Get the marinade under the skin, not just on top. Use your fingers to loosen the skin over the breast and thighs, and rub it directly onto the meat.
Save the backbone when you spatchcock. It makes excellent chicken stock. When grilling, I throw the backbone on the grill to roast it while the chicken cooks.

FAQs

Can I use boneless chicken?

The bone-in version is strongly recommended here. The bones contribute to flavor during the long cook, and the skin gives you that signature crispy exterior. Boneless chicken also cannot hold up to a long marinade without the texture breaking down.

Do I have to spatchcock the chicken?

No, but I recommend it. A whole, unspatchcocked chicken will take longer to cook. Spatchcocking reduces the cook time.

I hope you love this Peruvian chicken recipe as much as we do. If you are looking for more bold, flavorful chicken dinners, try these:

Spatchcocked Garlic Parmesan Chicken: Another great use of the spatchcock technique.
Copycat Chipotle Chicken Recipe: If you love a bold, marinated chicken, this one is for you.
Classic Roasted Chicken: no-fuss whole chicken with crispy golden skin and juicy, flavorful meat.

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5 from 1 vote

Peruvian Chicken Recipe (Pollo a la Brasa)

This Peruvian chicken recipe is marinated overnight in a bold blend of garlic, cumin, soy sauce, and lime, then grilled or oven-roasted until the skin is deeply golden and crispy. Serve it with aji verde sauce for the full experience.

Prep Time20

Cook Time45

Marinating Time8

Total Time9 5

Course: Main Course

Cuisine: Peruvian

Keyword: peruvian chicken

Servings: people

Calories: 357kcal

Author: Tanya Harris

Equipment

stick blender

Ingredients

1 whole chicken 4 to 5 lbs, spatchcocked
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons soy sauce
6 garlic cloves
1 tablespoon cumin
2 teaspoons paprika
1 teaspoon dried oregano
2 teaspoons brown sugar
½ tablespoon kosher salt
1 teaspoon black pepper

Instructions

Add the olive oil, lime juice, garlic, soy sauce, cumin, paprika, oregano, brown sugar, salt, and pepper to a small blender or food processor and blend until smooth. The marinade will be thick and fragrant.
Pat the spatchcocked chicken completely dry with paper towels. Rub the marinade under the skin of the breast and thighs, then coat the entire exterior.
Place in a zip-top bag or covered dish and refrigerate for at least 2 hours, up to 24 hours.

Grill Method (Indirect Heat):

Remove the chicken from the refrigerator about 30 minutes before cooking so it comes closer to room temperature.
Preheat the grill to 375°F (190°C) and set it up for indirect heat.
Place the chicken skin-side up over the indirect heat. Close the lid.
Cook for 45 to 60 minutes, maintaining a steady temperature throughout.
Check the internal temperature in the thickest part of the thigh. Remove the chicken from the grill once it reaches 175°F (79°C).
Transfer to a cutting board and let rest for 15 minutes before carving.

Oven Method:

Remove the chicken from the refrigerator about 30 minutes before cooking so it comes closer to room temperature.
Preheat the oven to 425°F (220°C). Set a wire rack over a rimmed baking sheet.
Place the chicken skin-side up on the rack. Roast for 45 to 55 minutes.
If the skin is not dark enough at the end, switch the oven to broil on high for the last 1 to 2 minutes. Watch it closely.
Check the internal temperature in the thickest part of the thigh and remove the chicken once it reaches 175°F (79°C).
Transfer to a cutting board and let rest for 15 minutes before carving.

Notes

Overnight marinating (12 to 24 hours) gives the deepest flavor.
Pat the chicken very dry before applying the marinade, and cook over indirect heat for even browning.
Temperature: For this recipe, I like to cook dark meat a bit higher. Use a meat thermometer and remove the chicken when the thighs reach 175°F (79°C).
Spice it up: For a spicier version, add 1 tablespoon aji amarillo paste or aji panca paste to the marinade.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Dutch Baby Pancake Recipe

April 10, 2026 by Tanya Harris 2 Comments

This Dutch baby pancake recipe is the easiest, most impressive breakfast you will ever make. A simple blended batter of eggs, flour, whole milk, and butter bakes up puffy and golden in a cast-iron skillet with zero flipping required.

Dutch baby pancake in skillet with berries and powdered sugar on top

tanya holding a slice of dutch baby pancake

I've been making this Dutch baby for years, and it still gets a reaction every single time. My daughter especially loves watching it puff up through the oven window. Honestly, so do I.

What I love most is that there are no chemical leaveners, no baking powder, no baking soda. The rise is entirely due to air incorporated during blending. When that aerated batter hits a screaming hot cast-iron skillet in a 425-degree oven, steam and heat push it into a dramatic, golden, puffed pancake. Oh, how I love baking science!

If you love easy breakfast recipes that feel a little special, you will also want to check out my Sheet Pan Pancakes, my Banana Oatmeal Pancakes, or my Air Fryer French Toast.

Love, Tanya

Dutch Baby Pancake at a Glance

Prep Time: 15 minutes
Cook Time: 17 to 22 minutes
Total Time: About 40 minutes
Serves: 4
Best For: Weekend breakfast, brunch, special occasions

A Quick Look at the Ingredients

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

Eggs – You need large eggs at room temperature. Room temperature eggs blend better and give the pancake more lift. Pull them out of the fridge while the oven preheats.
All-purpose flour – Standard all-purpose flour works great here. No need to sift.
Whole milk – Whole milk gives the batter the richest texture. It also needs to be at room temperature, just like the eggs. You can sub with 2% milk in a pinch.
Granulated sugar – Just a small amount for a touch of sweetness. This is not a super-sweet pancake.
Vanilla extract – Rounds out the flavor.
Salt – A small amount to balance everything out.
Unsalted butter – This is what the skillet gets coated with before the batter goes in. It gives the edges that gorgeous golden color and keeps the pancake from sticking.
Toppings for serving – Powdered sugar, maple syrup, fresh fruit, preserves, or my Homemade Honey Butter are all great options.

How to Make a Dutch Baby Pancake

Step 1: Preheat the oven. Set your oven to 425°F (220°C) and place a 10-inch cast-iron skillet on the middle rack as the oven heats up.

Step 2: Make the batter. Add the eggs, flour, milk, sugar, vanilla, and salt to a blender (or use a stick blender). Blend for about 45 to 50 seconds until the batter is completely smooth and slightly airy. This is the step that makes the pancake puff.

Batter for Dutch baby pancake in a glass jar

Step 3: Melt the butter. Once the oven is preheated, add the butter to the hot skillet and return it to the oven for a couple of minutes until the butter is fully melted. Keep a close eye on it so it does not burn.

Step 4: Add the batter. Carefully remove the hot skillet from the oven and pour the batter directly into the center of the buttered pan. Immediately return it to the oven.

Better for Dutch baby pancake and skillet

Step 5: Bake. Bake for 17 to 22 minutes until the edges are puffed and golden brown. Do not open the oven door while it is baking. Opening the door lets out heat and can cause the pancake to collapse before it sets.

Dutch baby pancake as soon as it came out of the oven

Step 6: Remove from the oven. Carefully remove the skillet from the oven and place it on a heat-safe surface. The Dutch baby will be very puffy and golden around the edges.

Step 7: Serve immediately. Cut into wedges and top with your favorites. The pancake will begin to deflate as it cools, so get it to the table fast.

Close-up photo of Dutch baby pancake from above.

Variations

Sweet Dutch Baby: Keep the recipe as written and top with powdered sugar, fresh berries, and maple syrup.
Lemon Dutch Baby: Add a teaspoon of fresh lemon zest to the batter before blending. Serve with a squeeze of lemon juice and a dusting of powdered sugar.
Cinnamon Sugar Dutch Baby: Add a quarter teaspoon of cinnamon to the batter. Once out of the oven, immediately sprinkle with cinnamon sugar.
Apple Dutch Baby: Top with a bit of sauteed apples. I love these Southern fried apples as a topping. Add them to the middle of the Dutch baby after you remove it from the oven.
Savory Dutch Baby: Skip the sugar and vanilla. After baking, top with fresh herbs, sour cream, smoked salmon, or sautéed mushrooms and cheese.

Serving Suggestions

This Dutch baby is a meal on its own, but it goes well with a side of crispy bacon or sausage. For toppings, I love it with a dusting of powdered sugar and a drizzle of maple syrup. Fresh strawberries, blueberries, or raspberries are great on top. If you want something extra indulgent, try a dollop of my Homemade Honey Butter or my Cinnamon Butter on top.

Storage

Refrigerator: Store leftovers in the fridge, in an airtight container, for up to 3 days. The texture will not be the same as fresh, but it is still good.
Reheating: Warm leftovers in a 300°F oven for about 5 to 7 minutes.

Tanya's Top Tips

Use room temperature eggs and milk. This is the most important tip. Cold ingredients will reduce the puff. Pull them out of the fridge while the oven preheats.
Let the blender do the work. Blend the batter for a full 45 to 50 seconds. That time in the blender is what incorporates air into the batter and drives the rise in the oven.
Do not open the oven door. Watch through the oven window if you want to see the puff happen, but keep that door closed until the timer goes off.
Have your toppings ready. The Dutch baby starts deflating as soon as it hits the cooler air of your kitchen. Get it to the table fast.
Serve it straight from the skillet. Bring the whole pan to the table and let people serve themselves. It makes the whole experience more fun.

Dutch baby pancake in skillet with garnishes surrounding it

FAQs

Is a Dutch baby the same as a German pancake?

They are essentially the same thing. The name Dutch baby is said to come from a mispronunciation of Deutsch, the German word for German, at a Seattle cafe in the early 1900s. The names are used interchangeably today.

Can I make a Dutch baby without a cast-iron skillet?

Yes. A cast-iron skillet gives the best results because it holds heat so well, but any oven-safe 10-inch pan works. Avoid glass or ceramic baking dishes, as they do not heat evenly. A metal pie dish or a 9x13 baking dish for a doubled batch also works.

Can I double this recipe?

Yes! To double the recipe, pour the batter into a 9x13 inch baking dish instead of a skillet. The bake time will be similar, but keep an eye on it.

Can I make this Dutch baby ahead of time?

Can I make this Dutch baby ahead of time?
It’s best right from the oven, but you can blend the batter up to 24 hours ahead and chill it. Let it sit out while the oven preheats, whisk, then bake. Leftovers keep in the fridge for up to 3 days and reheat in a 300°F oven for 5 to 7 minutes.

I hope you love this Dutch baby pancake as much as we do. If you're looking for more breakfast recipes, try these out:

Mini Dutch Baby Pancakes – Individual-sized Dutch babies that are perfect for serving a crowd without any slicing.
Sheet Pan Pancakes – All the flavor of pancakes with none of the standing at the stove flipping.
Banana Oatmeal Pancakes – A wholesome, hearty pancake that comes together quickly on a weekday morning.
Sweet Potato Pancakes – Fluffy, subtly sweet pancakes with a hint of warm spice.
Air Fryer French Toast – Thick, golden French toast made easy in the air fryer.

Print Recipe

5 from 1 vote

Dutch Baby Pancake Recipe

This Dutch baby pancake bakes up puffy and golden in a cast iron skillet using a simple blended batter of eggs, flour, whole milk, and butter. No flipping, no leaveners, and it is ready in about 40 minutes.

Prep Time15

Cook Time17

Total Time32

Course: Breakfast, entree

Cuisine: American

Keyword: dutch baby pancake

Servings: people

Calories: 237kcal

Author: Tanya Harris

Equipment

stick blender

Ingredients

3 large eggs at room temperature
½ cup all-purpose flour about 72 grams
½ cup whole milk at room temperature
1 tablespoon granulated sugar 15 grams
1 teaspoon vanilla extract
⅛ teaspoon salt
4 tablespoons unsalted butter

Instructions

Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack while the oven heats up.
Add the eggs, flour, milk, sugar, vanilla, and salt to a blender. Blend for 45 to 50 seconds until completely smooth.
Once the oven is preheated, add the butter to the hot skillet and return it to the oven. Watch it closely until the butter is fully melted, about 1 to 2 minutes. Do not let it burn.
Carefully remove the skillet from the oven. Pour the batter directly into the center of the buttered skillet. Immediately return it to the oven.
Bake for 17 to 22 minutes until the edges are golden brown and puffed. Do not open the oven door during baking.
Cut into wedges and serve immediately with your choice of toppings. It will deflate as it cools, so serve it right away.

Video

Notes

Room temperature eggs and milk are key. Cold ingredients reduce the puff.
A cast-iron skillet yields the best results, but any oven-safe 10-inch pan will work. Avoid glass or ceramic.
To double the recipe, use a 9x13-inch baking dish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F (150°C) oven for 5 to 7 minutes.
Top with your favorite toppings such as powdered sugar, berries, or keep it savory with toppings like cheese, mushrooms, and herbs.

Nutrition

Ghanaian Jollof Rice Recipe

April 8, 2026 by Tanya Harris 4 Comments

This jollof rice recipe has become a family favorite, and once you taste it, you will understand why. This traditional West African red rice is cooked in a rich, deeply seasoned tomato base that infuses every grain with bold, savory flavor.

jollof rice in pot surrounded by tomatoes

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 make a lot of rice dishes, so it was only a matter of time before jollof rice made its way into my regular rotation. My husband travels to Ghana frequently, and this recipe is a combination of recipes from the home cooks and a chef he met there.

Jollof rice has a few steps, and the key is not to rush them. You'll need a blender to break down your tomatoes, onions, and peppers, and you need to cook that mixture down really well before the rice ever touches the pot. Once you get the hang of it, this recipe is not intimidating at all. If you love rice dishes, you might also enjoy my Jamaican Rice and Peas and my One-Pot Jerk Chicken and Rice.

Jollof Rice At a Glance

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves: 8
Best For: Weeknight dinners, meal prep, holiday gatherings

What Is Jollof Rice?

Jollof rice is a one-pot West African dish where rice cooks directly in a seasoned tomato-based stew, so every grain soaks up the flavor. It is a staple across West Africa, with Nigeria, Ghana, and Senegal each claiming its own version. The core is always the same: rice, a deeply cooked tomato base, and plenty of seasoning. This recipe is inspired by Ghanaian jollof, which skips the red bell pepper you may find in other recipes, and lets the tomato, aromatics, and spices do the heavy lifting.

A Quick Look at the Ingredients

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

Roma tomatoes, scotch bonnet peppers, onion, garlic, and ginger: All of these go into the blender together to form the base. Roma tomatoes work well here because they are meatier and less watery than other varieties. For scotch bonnets, I actually use habaneros most of the time because they're much easier to find at a regular grocery store, and the heat level is similar. I like my jollof on the spicier side, so I usually add 2 peppers. If you want less heat, start with 1. For the seeds and membrane, I remove most of them, but I leave a little membrane in because that is where the heat and flavor really live. Adjust to your comfort level.
Parboiled rice: I use it because it holds up better during cooking, gives you more consistent results, and produces separated grains instead of a mushy pot. White long-grain rice also works well.
Tomato paste: I prefer regular tomato paste in this recipe, rather than double-concentrated. It gives you just the right amount of rich tomato flavor without overpowering the dish. If using double-concentrated, I suggest reducing the amount by ½.
Vegetable oil: Used to cook the tomato base down in the pot.
Chicken broth: Adds flavor to the rice as it cooks. Vegetable broth or fish stock also works here.
Salt, curry powder, and bay leaves: your seasoning trio. Curry powder adds warm flavors and depth. Some recipes use Maggi cubes for added flavor, but I skip this and opt for a flavorful chicken broth instead.

How to Make Jollof Rice

Step 1: Blend the base. Add the Roma tomatoes, habanero or scotch bonnet peppers (with most of the membrane removed), onion, garlic, and ginger to a blender. Blend until completely smooth.

tomaoes, ginger, onions, etc in blender before blending

jollof base ingredients in blender after bing blended

Step 2: Cook the tomato base. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes. You will notice a lot of popping and spattering as the water cooks out. Keep cooking until the mixture has thickened and most of the liquid has evaporated. This step is what builds the deep flavor base, so do not rush it.

tomato mixture in pot after cooking down in oil

Step 3: Add the tomato paste and seasoning. Stir in the tomato paste and cook for about 10 seconds. Then add the salt, curry powder, and bay leaves, stirring to combine.

Step 4: Add broth and rice. Pour in the chicken broth and stir. Bring to a simmer, then add the rinsed parboiled rice and stir to combine.

all jollof ingredients in pot before steaming rice

Step 5: Cook the rice. Reduce the heat to low, cover the pot tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed. Keep the heat on low here to prevent burning.

Step 6: Rest and serve. Remove from the heat and let the rice sit, covered, for 10 minutes. Then fluff with a fork. Remove the bay leaves before serving.

Variations

Less spicy: Use 1 habanero or scotch bonnet instead of 2, and remove all seeds and membranes.
White long-grain rice: Works well. However, for more consistent results and separated grains, stick with parboiled.
Vegetarian: Swap chicken broth for vegetable broth.
Stir in cooked mixed vegetables, such as peas, corn, and chopped carrots.
Smoky bottom (party style): Once the rice is fully cooked, turn the heat up to medium-high for 3 to 5 minutes with the lid on. You will hear the rice crackling at the bottom of the pot. This creates a smoky, slightly crispy bottom layer that is a traditional and beloved part of jollof rice in West Africa.

Serving Suggestions

Jollof rice is a full side dish on its own and pairs well with just about any protein. Serve it alongside my Jamaican Jerk Chicken. I've also used this rice as a base in a chicken bowl. So good!

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Jollof rice freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Add a splash of water or broth and reheat on the stovetop over low heat, covered, until warmed through. You can also microwave it with a damp paper towel over the top to keep the rice from drying out.

Tanya's Top Tips

Cook the tomato base until it is really thick, and most of the liquid has cooked out, before adding anything else. If the stew is still watery when you add the rice, your rice will not cook properly and will come out mushy.
If using white long-grain rice, rinse your rice before adding it to the pot. This removes excess starch and helps the grains stay separated. Most parboiled rice instructs not to rinse, but I still like to give all my rice a quick rinse.
Let the rice rest covered for 10 minutes after cooking. This finishes the cooking process and allows the steam to redistribute through the pot.
Use a heavy-bottomed pot. A thin pot will distribute heat unevenly, and you are more likely to get a burnt bottom.

I hope you love this jollof rice as much as we do. If you are looking for more rice recipes, try these out:

Jamaican Rice and Peas - A classic Jamaican side dish made with kidney beans and coconut milk.
One-Pot Jerk Chicken and Rice - Smoky jerk-seasoned chicken cooked right in the pot with rice.
Easy Yellow Rice Recipe - A simple, vibrant yellow rice that works as a side for so many meals.
Oven Baked Rice - A hands-off method for perfectly cooked rice every time.

Print Recipe

5 from 2 votes

Ghanaian Jollof Rice Recipe

This jollof rice is a one-pot West African rice dish cooked in a rich, well-seasoned tomato base. Deeply flavorful and perfectly spiced.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: African

Keyword: jollof rice, jollof rice recipe

Servings: people

Calories: 313kcal

Author: Tanya Harris

Ingredients

5 Roma tomatoes chopped
1 to 2 habanero or scotch bonnet peppers seeds and most of membrane removed
1 medium onion chopped
4 cloves garlic
1- inch piece fresh ginger
½ cup vegetable oil
2 tablespoons tomato paste
1 ½ teaspoons salt or to taste
1 teaspoon curry powder
2 bay leaves
2 cups chicken broth or vegetable broth
2 cups parboiled rice rinsed

Instructions

Add the tomatoes, habanero peppers, onion, garlic, and ginger to a blender. Blend until smooth.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes until thickened and most of the liquid has evaporated. The mixture will pop and spatter as it cooks.
Stir in the tomato paste and cook for about 10 seconds. Add the salt, curry powder, and bay leaves, and stir.
Pour in the chicken broth and stir to combine. Bring to a simmer.
Add the rinsed rice and stir. Reduce the heat to low, cover tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed.
Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Notes

Keep the heat on low at the end of cooking to prevent the bottom of the rice from burning.
The tomato base should be thick and most of the liquid should be cooked out before you add the rice.
Habanero peppers are a great substitute for scotch bonnet and are much easier to find at a regular grocery store.
For a smoky bottom (party-style jollof), turn the heat up to medium-high for 3 to 5 minutes with the lid on after the rice is fully cooked.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

Homemade Jamaican Jerk Marinade (Bold, Authentic Flavor)

March 27, 2026 by Tanya Harris Leave a Comment

I make this jerk marinade from scratch every time I want to give my guests an authentic Jamaican experience, and it never disappoints.

The marinade in a jar with a spoon taking some 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!

I keep a batch of this jerk marinade on hand because it’s one of my favorite ways to add big, bold flavor to dinner with almost no effort. It’s packed with fresh herbs, warm spices, and those punchy Scotch bonnet peppers that bring that true Jamaican jerk vibe I grew up loving.

If jerk is your thing too, you’ve got options. Use this marinade with my Jerk chicken, easy Jerk chicken bowls, flavorful whole snapper, or quick-baked Jamaican Jerk shrimp. And when you’re ready to play with even more jerk flavor, check out my homemade jerk BBQ sauce.

Love, Tanya

Jamaican Jerk Marinade Recipe Ingredients

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

Onions: I use both yellow onions and green onions (also known as scallions) in this recipe.
Scotch bonnet peppers - If you cannot find scotch bonnet peppers, habanero peppers are a perfect substitute. Choose your favorite type of hot pepper to adjust the heat level.
Fresh thyme, garlic, ginger - Classic aromatics that give this marinade its signature Jamaican flavor.
Soy sauce - Adds salt and umami, and helps the marinade cling to the meat.
Canola oil - I use canola oil, but any neutral oil like olive or avocado oil works.
Lime juice & white vinegar - Brighten the flavor and help tenderize the meat.
Light brown sugar - Balances the heat and adds a little caramelized flavor.
Allspice berries - A key jerk ingredient with warm, peppery notes.
Ground black pepper & Salt
Ground cinnamon & nutmeg - A touch of warm spice that makes jerk taste like jerk.
Browning - Browning is optional. I use it to give the jerk marinade a darker color. If you don't have browning, leave it out. The marinade will taste and work the same. Or, make my homemade browning recipe to use in place of store-bought.

Tools needed for this recipe

Blender
Food processor, if a blender isn't available.

How To Make Your Own Jerk Marinade

Step 1: Place all ingredients in a blender or food processor. Blend until smooth.

jerk marinade ingredients in a blender cup.

Step 2: Use jerk marinade over your favorite proteins and most vegetables before cooking.

The marinade ingredients all blended up inside the cup.

How To Store Jerk Marinade

Store unused marinade (fresh or leftover) in an airtight container in the refrigerator. Refrigerate for up to 7 days.

Note: Discard any used marinade to avoid cross-contamination with bacteria from raw meat.

Can I freeze jerk marinade? Yes! Rather than storing in a glass mason jar or like container, I recommend using Souper Cubes. These can store your marinade in measured portions and are easy to remove from the silicone container. Freeze for up to 3 months. Note: This is for unused marinade only.

How To Use Jerk Marinade

To start, prepare the meat or vegetables you plan on marinating.
Once your marinade is blended, place the meat or vegetables in a shallow dish or a resealable bag, then pour the marinade over them, making sure they are completely covered.
Cover the dish, or tightly seal the plastic bag, and refrigerate for at least 2 hours. Marinate meat overnight for maximum flavor.
When you're ready to cook, discard any remaining marinade from the dish or bag.

Tanya's Top Tips

It's best to wear gloves when handling spicy peppers like Scotch bonnets or habaneros. This way, you can discard them without worrying about getting any pepper juice on your skin or your eyes.
When layering ingredients in the blender or food processor, it's best to place the ingredients with the highest water content closest to the blades. In addition to the liquid ingredients, these ingredients will help to add moisture and bring the jerk marinade together more easily.
Use about 3-4 tablespoons of marinade per 1 pound of meat.

Are jerk marinade and jerk seasoning the same thing?

While both may contain the same ingredients, they have some distinct differences. A jerk marinade contains meat tenderizers like citrus and vinegar, then oil to emulsify the ingredients, creating a wet marinade. Jerk seasoning is a dry blend of spices and ingredients that does not contain any liquid.

What types of meats are good for jerk marinade?

Jerk marinade is great on most types of protein: Chicken, pork, beef, turkey, and seafood.

Looking for more seasoning 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!

Print Recipe

5 from 3 votes

Jerk Marinade

This homemade jerk marinade is made from scratch with fresh ingredients for bold, authentic Jamaican flavor. Use it on chicken, pork, shrimp, and more for a Caribbean experience every time.

Prep Time10

Total Time10

Course: Sauce, Seasoning, spices

Cuisine: Jamaican

Keyword: jerk marinade

Servings: persons

Calories: 38kcal

Author: Tanya Harris

Equipment

Ingredients

1 Yellow onion chopped
7 Green onions chopped
4 Scotch bonnet peppers you can use habanero peppers as a substitute
4 stalks Fresh thyme
2 cloves Garlic
1 inch Ginger peeled
3 tablespoons Soy sauce
3 tablespoons Canola oil
2 tablespoons Lime juice
2 tablespoons White vinegar
1 tablespoon Brown sugar
1 tablespoon Allspice berries
2 teaspoons Ground black pepper
1 ½ teaspoons Salt
½ teaspoon Ground cinnamon
½ teaspoon Ground nutmeg
1 teaspoon browning optional

Instructions

Place all of the ingredients into a blender. Blend until you get a smooth paste.
Use jerk marinade over your favorite proteins and vegetables before cooking.

Notes

Use about 3-4 tablespoons of marinade per 1 pound of meat.
For best results, let your meat marinate for at least 24 hours to allow the flavors to penetrate fully.
This marinade can be stored in an airtight container in the refrigerator for up to a week. Always discard any unused marinade that has come into contact with raw meat.

Nutrition

This post was originally published on June 9th, 2023. It has been updated with helpful information.

Salmon Wellington

March 24, 2026 by Tanya Harris 36 Comments

My salmon wellington is buttery, flaky puff pastry wrapped around tender salmon, herby cream cheese, and fresh spinach.

close up photo of salmon wellington cut on table

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 is one of my favorite ways to cook salmon! It's such a classic dish, and it's so much easier to make than you think!

It's ready to serve in less than 45 minutes and pairs perfectly with recipes like air-fried carrots and green beans.

Be sure to try my Easy Oven-Baked Salmon recipe too.

5 Star Review

⭐⭐⭐⭐⭐

Kelly says, "Delicious and comes together easily. Looks impressive when done. I will definitely be making this again"

How To Make A Salmon Wellington

Combine spinach, cream cheese, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl.

Mix until fully combined.

Season the salmon with a little salt and pepper.

Lay the puff pastry on a flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture

Lay the salmon on top. Add the remaining spinach mixture on top of the salmon. Fold the sides of the puff pastry over to enclose the spinach and salmon.

Flip the pastry over and place it on a sheet pan lined with parchment paper.

Score the pastry with a paring knife. Brush the beaten egg over the pastry.

Bake in a preheated oven until the top is nice and golden. Remove and enjoy.

Can you make this ahead of time?

This salmon recipe is best served straight out of the oven so that the salmon is perfectly fresh and the pastry is flaky. If you have leftovers, store them in an airtight container for up to 3 days.

You can reheat it in the oven at 400F for 5 to 8 minutes until warmed through to serve.

Can you freeze salmon en croute?

If you are planning to make this as part of a bigger feast or are looking for a freezer meal, this is a great option. You can freeze the uncooked wellington and then cook it straight from frozen.

Freeze it on a baking sheet. Once solid, wrap it in plastic wrap and foil, and it will keep for up to 3 months. Cook the frozen wellington in a preheated oven at 400F for about 45 minutes.

Tanya's Top Tips

Thaw the puff pastry sheet according to the package instructions.
You can cut the spinach and cheese mixture in half if you prefer, and place the mixture on one side of the salmon.

More Easy Fish Recipes

Print Recipe

4.80 from 24 votes

Salmon Wellington Recipe

This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: easy salmon in pastry, salmon wellington, simple salmon wellington recipe

Servings: servings

Calories: 525kcal

Author: Tanya Harris

Ingredients

12 oz frozen spinach drained and squeezed dry
8 oz cream cheese softened and cut into cubes
1 Tablespoon Worcestershire sauce
1 teaspoon salt* or to taste
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup shredded parmesan cheese
1 lb skinless salmon
1 puff pastry sheet thawed
1 medium egg lightly beaten
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees Fahrenheit.
Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined.
Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture, then lay salmon on top, then add remaining spinach mixture on top.
Fold over sides of puff pastry to enclose spinach and salmon inside the pastry. Flip the pastry over and place on sheet pan lined with parchment paper. Score the pastry with a pairing knife and brush egg over the pastry.
Bake in preheated oven for 30-35 minutes or until the top is nice and golden. Remove and enjoy.

Video

Notes

Thaw the puff pastry sheet according to the instructions on the package.
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.

Nutrition

This post was originally published June 12th, 2020. It has been updated with new photos.

Liver and Onions (with Pan Gravy)

March 13, 2026 by Tanya Harris 4 Comments

This liver and onions recipe is rich, savory, and smothered in a simple pan sauce that takes it far beyond the basic.

Liver and onions in skillet with salt and pepper 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!

I grew up eating liver and onions at my grandmother's table. She made it regularly, partly because she loved it and partly because she knew it was packed with nutrition.

As a kid, I wasn't exactly rushing to the table for it. But now I make it for my own family from time to time, and I've added my own touch: a simple pan sauce made with beef broth and apple cider vinegar.

If you love hearty, old-fashioned comfort food, you might also enjoy my Smothered Chicken or my Classic Pot Roast for more of that same cozy, satisfying energy.

Liver and Onions At A Glance

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Serves: 4
Best For: Weeknight dinners, comfort food cravings

A Quick Look at The Ingredients

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

Liver (beef or calf, 1 lb) - Either works here, but they cook differently. Calf liver is more delicate with a milder flavor, while beef liver is bolder and more intense. If using calf liver, keep a close eye on the simmer time.
Yellow onion - Sliced thin so it softens and sweetens quickly in the butter. One large onion is just right for 1 pound of liver.
All-purpose flour - Used to dredge the liver before frying. It creates a light crust and helps thicken the pan sauce.
Salt and black pepper - Mixed directly into the flour for even seasoning on every piece. Feel free to add more if you want, like seasoned salt, garlic powder, etc.
Beef broth - The base of the pan sauce. You could also use chicken broth if that's what you have on hand.
Apple cider vinegar - Just a tablespoon, but it brightens the whole dish and cuts through the richness of the liver.
Unsalted butter - Used to cook the onions low and slow. It adds flavor and keeps the onions from burning.
Olive oil - Used to fry the liver at a higher heat. The combination of butter (for the onions) and oil (for the liver) gives you the best results from both. You could use any neutral high-heat oil here, like canola or avocado.

How to Make Liver and Onions

Below is a printable recipe card with the instructions. Here you will find the step-by-step photos of each step.

Step 1: Rinse the liver under cold water and pat it completely dry with paper towels. If the pieces are very large, cut them into more manageable sizes. Slice your onion into thin rings or half-moons, set aside.

In a shallow dish, stir together the flour, salt, and black pepper. Dredge each piece of liver in the seasoned flour, coating both sides and shaking off any excess.

Step 2: In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer the onions to a plate and set aside, leaving as much of the butter and browned bits in the pan as possible.

Step 3: Add the olive oil to the same skillet and raise the heat to medium-high. Once the oil is hot and shimmering, add the floured liver in a single layer. Work in batches if needed to avoid crowding the pan. Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side depending on thickness. Remove the liver and set it aside on a plate.

Step 4: Reduce the heat to medium. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.

Step 5: Return the cooked onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. If you are using calf liver, start checking for doneness around the 10-12 minute mark. The liver should be tender but still holding together. Add apple cider vinegar and stir it into the broth. Turn off the heat.

Step 6: Serve hot with plenty of that pan sauce spooned over the top.

Serving Suggestions

Liver and onions are a natural match for starchy, comforting sides that soak up the sauce. My Creamy Garlic Mashed Potatoes are a top choice, or keep it simple with Microwave Mashed Potatoes on a weeknight.

White rice works just as well if that's what you have. For greens on the side, try my Southern Collard Greens or Southern Green Beans.

Make Ahead and Storage

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The liver will continue to absorb the sauce as it sits, which actually deepens the flavor.

Reheating: Reheat gently over medium-low heat on the stovetop, adding a splash of beef broth if the sauce has thickened too much. Avoid high heat, which can make the liver tough.

Freezing: Liver and onions can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tanya's Top Tips

Pat the liver very dry before dredging. Moisture is the enemy of a good sear. If the liver is wet, it will steam instead of browning.
Some people choose to soak the liver in milk before cooking to mellow out the flavor. I skip this step because I actually like the taste of liver. If you are more sensitive to that strong, mineral flavor, a 30-minute soak in milk can take the edge off. Or use calf liver for a more mellow flavor.
Watch the simmer time closely, especially with calf liver. It is more delicate than beef liver and will fall apart if you cook it too long. Start checking at 10-12 minutes.

Frequently Asked Questions

What is the difference between beef liver and calf liver?

Beef liver has a stronger, more pronounced flavor and is firmer in texture. Calf liver is milder and more tender, which makes it more forgiving for people who are newer to cooking liver. Both work in this recipe, but calf liver needs a shorter simmer time.

How do I know when the liver is done?

After the initial sear, the liver should be browned on the outside and still slightly pink in the center before returning to the sauce. After simmering, it should be cooked through, tender, and holding its shape. If it is falling apart, it has cooked too long.

Related Recipes

I hope you love this liver and onions recipe as much as we do. If you are looking for more hearty, satisfying dinners, try these out:

Smothered Chicken - Tender chicken smothered in a rich, savory onion gravy.
Smothered Turkey Wings - Fall-off-the-bone turkey wings in a deeply seasoned sauce.
Classic Pot Roast - A slow cooker pot roast that is pure comfort food.
Braised Beef Shanks - Rich, fall-off-the-bone beef shanks in a flavorful braise.
Onion Gravy - A simple, savory onion gravy that goes great over just about everything.

Print Recipe

5 from 1 vote

Liver and Onions Recipe

This liver and onions recipe is smothered in a savory pan sauce made with beef broth and apple cider vinegar. Tender, pan-fried liver with caramelized onions, all finished in one skillet.

Prep Time15

Cook Time30

Total Time45

Course: entree

Cuisine: American

Keyword: how to make liver and onions, liver and onions

Servings: servings

Calories: 311kcal

Author: Tanya Harris

Ingredients

1 lb liver beef or calf
1 large yellow onion sliced
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 ¼ cup beef broth
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
2 tablespoons olive oil

Instructions

Rinse the liver under cold water and pat dry with paper towels. If slices are large, cut into more manageable pieces. In a shallow dish, combine the flour, salt, and black pepper. Dredge the liver in the seasoned flour, coating both sides and shaking off any excess. Slice the onion into thin rings or half-moons.
In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer onions to a plate, leaving the butter and browned bits in the pan.
Add the olive oil to the same skillet and increase the heat to medium-high. When the oil is hot and shimmering, add the floured liver in a single layer (work in batches if needed). Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side. Remove the liver and set aside.
Reduce heat to medium. Pour in the beef broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
Return the onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce heat to medium-low, cover, and cook for 15-20 minutes. If using calf liver, begin checking for doneness at 10-12 minutes. The liver should be tender and holding together, not falling apart.
Stir in the apple cider vinegar. Serve hot with the pan sauce spooned over the top. Great with mashed potatoes, rice, or your favorite side.

Notes

Calf liver is more delicate than beef liver and will fall apart with too much simmer time. Start checking at 10-12 minutes and pull it when it is tender but still holding its shape.
Pat the liver very dry before dredging for the best sear.
store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Air Fryer Fried Chicken

March 11, 2026 by Tanya Harris 478 Comments

This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor, thanks to a simple buttermilk and hot sauce marinade.

Air fryer fried chicken on a white platter

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!

5 Star Review

⭐⭐⭐⭐⭐

Linda says, "I’ve made this several times and it always turns out yummy."

Southern fried chicken is a classic comfort food, but for a long time, I wasn’t that excited about it. In fact, the only fried chicken I usually ate was air-fried chicken wings tossed in an Asian-inspired sauce.

That changed when I made fried chicken in my air fryer. Marinating the pieces in buttermilk and hot sauce gave me fried chicken that was beautifully golden on the outside and juicy on the inside, with way more flavor than I expected.

Whether you’re new to frying chicken or just looking for an easier way to make it at home, this air fryer version is a simple, flavorful place to start.

With love, Tanya

AIR FRYER FRIED CHICKEN AT A GLANCE

Prep Time: 10 minutes
Cook Time: 25 minutes
Marinade Time: 1–24 hours
Total Time: 35 minutes (plus marinating)
Serves: 4 people
Best For: Comfort food cravings, Sunday dinners, family meals, game day, and when you want classic fried chicken with less oil

A Quick Look at the Ingredients Needed

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

Whole chicken cut into separate pieces (breast, thigh, wing, and leg)
For the Marinade: Hot sauce (I use Texas Pete) and Buttermilk. Choose a mild hot sauce and avoid very spicy ones like sriracha.
Seasoned flour: All-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
Canola or vegetable oil: for spraying the chicken.

Ingredients for air fryer fried chicken on a wood table

How to Make Air Fryer Fried Chicken

Step 1: Marinate your chicken. I use a mixture of half buttermilk and half hot sauce. I learned the hot sauce trick from my mother-in-law. The buttermilk helps keep the chicken juicy on the inside, and the hot sauce adds flavor. Don't worry about it being spicy; it won't be if you use a milder hot sauce. You can marinate in the refrigerator for 1 to 24 hours.

Step 2: Combine flour, Italian seasoning, seasoning salt, garlic powder, onion powder, and cayenne pepper. I use a whisk to ensure that my flour is fully seasoned.

Step 3: Grab a pair of tongs and remove one piece of chicken from the buttermilk mixture, allowing it to drain off a bit, and place it in the flour mixture. Use the tongs to make sure the chicken pieces are fully coated.

Raw chicken soaking in hot sauce and buttermilk.

Step 4: Lightly spray your air fryer basket with oil, or add a parchment liner with holes if your basket tends to stick. Place the floured chicken pieces on top, in a single layer, with space between each piece so the air can circulate. If using parchment, be sure the chicken is on the liner before you start the air fryer—loose parchment can fly up into the heating coil and be a fire hazard, and could start a fire if it hits the heating element.

Step 5: Close the air fryer drawer, set the temperature to 390 degrees Fahrenheit, and set the timer to 25 minutes.

Step 6: After about 13 minutes, open the Air Fryer. Your chicken should look like the photo below on the left (still showing some dry flour spots). Grab your Air Fryer oil spray bottle and spray those flour spots. Then grab some tongs and flip your chicken. Spray this side of the chicken as well, covering all flour spots. Close your Air Fryer and let it resume cooking.

Step 7: Once your cooking cycle is done, use a quick-read thermometer to ensure your chicken is fully cooked to 165 degrees Fahrenheit. Remove and enjoy 🙂

air fryer fried chicken in air fryer basket

There you have it! Delicious Southern Style Buttermilk Soaked Air Fryer Fried Chicken.

Other Chicken Recipes in the Air Fryer You May Enjoy

If you like chicken in the air fryer, try these out:

Air Fryer Whole Chicken (Peruvian Style) - the marinade for this recipe is simply amazing.
BBQ Air Fryer Chicken Breast - For that BBQ flavor, but made quickly in the air fryer.
Air Fryer Chicken Nuggets - Another way to fry chicken in the air fryer, these nuggets are brined in pickle juice, then breaded and air-fried.
Air Fryer Chicken Wings - My go-to way to make wings these days. I love cooking wings in the air fryer and tossing them in all kinds of sauces.

Make it a Meal

Fried chicken deserves good sides. Here are some of my favorites to make this a full meal.

Air Fryer Potato Wedges (KFC Copycat) - Crispy on the outside, fluffy on the inside, these KFC-style Air Fryer Potato Wedges are an easy, family-friendly side dish for your Air Fryer Fried Chicken.
Sweet and Spicy Air Fryer Brussels Sprouts - If you think you don’t like Brussels sprouts, these sweet, slightly spicy, crispy bites might change your mind.
Kale and Broccoli Salad - I love serving this crunchy kale and broccoli salad on the side for something fresh and green with all that crispy chicken.
Southern Style Pressure Cooker Collard Greens - These collard greens give you that classic Southern flavor without babysitting a pot on the stove all day.
Old Fashioned Potato Salad - this salad is perfect for fried chicken nights, cookouts, and potlucks.

Tanya's Top Tips

I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken pieces in a single layer and not touching. That way, the air can circulate around the chicken, crisping it and giving it a nice, golden crust.
Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour. Use an oil with a high-smoke point for your chicken.
If using parchment liners, make sure you place the chicken on them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has reached at least 165°F. My chicken usually reaches 180 degrees or higher and remains juicy and deliciously crisp.

How to store leftover fried chicken

To refrigerate: Keep any leftover fried chicken in an airtight container in the fridge for 3-4 days. To heat up, warm the chicken in a preheated oven at 400F until warmed through.

For freezing: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months.

FAQs:

What if my breading doesn't stick?

You can place your chicken pieces in the fridge for 10-15 minutes after breading, and before air frying. This will help if you have trouble with the breading staying on.

Can I use boneless, skinless chicken breasts or thighs?

You can, but the results will be a little different. The skin helps the coating stick and get extra crispy, and bone-in pieces stay juicier. If you use boneless, skinless chicken, reduce the cook time and keep a close eye on the internal temperature so it doesn’t dry out.

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

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4.78 from 177 votes

Air Fryer Fried Chicken Recipe

This Air Fryer fried chicken is a healthier and easier version of traditional fried chicken. Soaked in buttermilk and hot sauce, covered in seasoned flour, and air fried to perfection.

Prep Time10

Cook Time25

Marinade1

Total Time35

Course: Main Course

Cuisine: American

Keyword: air fryer chicken breast, air fryer fried chicken

Servings: people

Calories: 318kcal

Author: Tanya Harris

Ingredients

Marinade

½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
½ cup hot sauce
½ cup buttermilk

Seasoning

¾ cup All-Purpose Flour
2 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
Oil for spraying Canola or Vegetable

Instructions

Place chicken pieces in buttermilk and hot sauce. Place in refrigerator and allow to marinate anytime from 1-24 hours.
Whisk together all-purpose flour, seasoning salt, garlic powder, onion powder, italian seasoning, and cayenne pepper in a bowl. Set aside.
Place a parchment liner in the Air Fryer basket.
Remove a piece of chicken from the buttermilk mixture and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer.
Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 25 minutes. Start the Air Fryer.
After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 12 more minutes.
Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.

Video

Notes

I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken pieces in a single layer and not touching. That way, the air can circulate around the chicken to crisp it and give it a nice, golden crust.
Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
Some breading will fall off, whether you use the liners or not. However, much less breading falls off when using the parchment liners.
If using parchment liners, make sure you place the chicken on them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has reached at least 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or higher and remains juicy and deliciously crisp.
Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken, and it may not be as crispy.
I use Texas Pete hot sauce in this recipe. If you are sensitive to heat or use a spicier brand, reduce the amount of hot sauce.

Suggested Tools for Air Fryer Fried Chicken

Air Fryer Parchment Liners (They come in different sizes so make sure to select the one that correlates to your size of Air Fryer)
Oil bottle for spraying
Tongs for flipping (I like to have a few around)
Quick Read Thermometer

Nutrition

This post was originally published on March 5, 2019. It has been updated with additional helpful tips.

Homemade Vegetable Broth

March 5, 2026 by Tanya Harris Leave a Comment

This homemade vegetable broth is rich, deeply flavorful, and made entirely from simple vegetables and aromatics you likely already have on hand. Once you start making your own, you’ll want to keep a batch in the freezer at all times.

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 find that so many dishes have a base of broth or stock. There's this Slow Cooker Chicken Broth that I love to stash in the freezer, but one broth I keep coming back to is vegetable broth. It’s made with ingredients you likely already have rolling around in your fridge, like onions, carrots, and celery, and the flavor it produces is really good.

This is something I like to make ahead and keep on hand. I use it in rice dishes, soups, stews, and anywhere that needs a little extra boost of flavor. It’s a simple swap that makes a big difference. If you’ve never made your own broth before, I promise this recipe will make you a convert.

Love, Tanya

Vegetable Broth at a Glance

Prep Time: 15 minutes
Cook Time: 1 to 1½ hours
Total Time: About 1 hour 45 minutes
Makes: About 8 cups of broth
Best For: Meal prep, soups, rice dishes, stews, anywhere that calls for broth

A Quick Look at the Ingredients

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

Carrots, Celery, and Onion form the classic flavor base for this broth. No need to peel the carrots, just scrub and chop. Leave the skin on the onion for a beautiful golden color. Use the whole celery stalk, including the leafy tops.
Garlic is smashed with the flat side of a knife. No need to peel it.
Baby Portabella Mushrooms add a savory, umami-rich flavor to the broth, making it taste more complex. Cut them in half before adding.
Fresh Ginger is sliced into coins and added. I love ginger and add it to my broth whenever I get a chance. If you don’t have it on hand, you can skip it, but I love what it brings.
Black Peppercorns, Bay Leaves, Fresh Parsley, and Fresh Thyme are your aromatics. Together, they build that classic, herbaceous broth flavor. Dried parsley and thyme work fine as substitutes.
Cold Water helps draw out the flavor from the vegetables slowly as it comes up to heat.
Salt to taste at the end. I usually add about 1 teaspoon of fine sea salt, but taste and adjust to your preference.

ingredients for vegetable broth on table

How to Make Homemade Vegetable Broth

Step 1: Prep your vegetables by rinsing them and cutting them into smaller pieces. I aim to cut the carrots, onions, and celery into ½ inch cubes. The smaller the pieces are, the quicker they will release flavor.

Step 2: Combine everything in the pot by adding all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.

fresh vegetables in pot covered with water

Step 3: Bring to a boil over high heat, then immediately lower the heat to medium-low to simmer. You want a gentle simmer, just a few bubbles breaking the surface, not a rapid boil. Leave the pot uncovered and simmer for 1 to 1½ hours.

Step 4: Check your broth for doneness by tasting. I like to taste one of the cooked vegetables in the broth. If it tastes bland, the flavor has transferred into the liquid, and you’re ready to strain. Place a fine-mesh strainer over a large bowl. Carefully pour the broth through, then gently press the vegetables with the back of a spoon to squeeze out any extra liquid. Discard or compost the solids.

strained vegetable broth being lifted with spoon out of pot

Step 5: Season and Store by letting the broth cool to room temperature for about 10 minutes, then transferring it to airtight containers. Salt to taste. I usually add about 1 teaspoon of fine sea salt.

What Are the Best Vegetables for Broth?

One of the best things about making vegetable broth at home is its flexibility. The foundation is always carrots, celery, and onion, but you can add leeks for a milder sweetness, mushrooms for depth, or a spoonful of tomato paste for a little richness and color. Fresh herb stems and garlic round everything out. If you cook regularly, you probably already have most of this on hand.

Vegetables to Avoid

Some vegetables can make your broth bitter or produce off-flavors. It’s best to skip:

Brassicas like broccoli, cauliflower, Brussels sprouts, and cabbage. They turn bitter and can give the broth a sulfurous smell.
Beets. They will turn your broth bright red or purple and can overpower everything else.
Starchy vegetables like potatoes. They make the broth cloudy and starchy rather than clear and clean.

Vegetable scraps are a great way to build flavor over time. Save carrot peels, onion skins, celery tops, and parsley stems in a zip-lock bag in the freezer, and when you’ve got enough, make a batch of broth.

How to Use Vegetable Broth

This broth is so versatile. Here are some of my favorite ways to use it:

Use it in place of water when cooking rice. Try it in my Easy Yellow Rice Recipe or Oven Baked Rice for a huge flavor upgrade.
Use it as the base for soups like my Black Bean Soup, Collard Green Soup, or Creamy Broccoli Cheddar Soup.
Stir it into beans while cooking for extra flavor. It’s great in my Pinto Beans Recipe or Red Beans and Rice.
Use it in stews and braises, like my Stovetop Beef Stew or Hearty Instant Pot Vegetable Soup.

Make Ahead and Storage

Storage: Once cooled, transfer the broth to airtight containers and refrigerate for up to 5 days.
Freezing: Pour into freezer bags, mason jars (leave headspace), or ice cube trays for easy portioned use. Freeze for up to 3 months. The ice cube method is great when you just need a small amount to deglaze a pan or add to rice.
Reheating: Thaw overnight in the refrigerator or warm directly from frozen in a small saucepan over low heat.

Tanya’s Top Tips

Salt at the end, not the beginning. The broth reduces as it simmers, so salting at the end gives you better control over the final seasoning.
Taste a vegetable to know when it’s done. When the carrot or celery tastes like nothing, the flavor is in the liquid. That’s your green light to strain.
Freeze in portions. I love using a silicone ice cube tray to freeze broth in small amounts so I always have a little bit on hand without defrosting a whole batch.

Related Recipes

I hope you love this homemade vegetable broth as much as we do. If you’re looking for more broth or stock recipes, try these out:

Slow Cooker Chicken Broth is my go-to chicken broth recipe, and I make it and freeze it for whenever I need it.
Shrimp stock is another flavorful option that works well in soups, stews, and seafood-based dishes.

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No ratings yet

Homemade Vegetable Broth

This homemade vegetable broth is rich, flavorful, and made with simple vegetables you likely already have on hand. Make it ahead and use it in soups, rice dishes, stews, and more.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Pantry Staples

Cuisine: American

Keyword: vegetable broth

Servings:

Calories: 30kcal

Author: Tanya Harris

Ingredients

4 carrots scrubbed and cut into rough ½-inch chunks
4 celery stalks chopped into ½-inch pieces
1 large onion quartered (skin on), about 2½ cups
4 garlic cloves smashed
8 oz baby bella mushrooms halved
2- inch piece fresh ginger sliced into ¼-inch coins
1 teaspoon black peppercorns
2 bay leaves
Small handful fresh parsley about ¼ cup (or 1 tablespoon dried)
3 to 4 sprigs fresh thyme or 1 teaspoon dried
12 cups cold water
1 teaspoon fine sea salt or to taste

Instructions

Add all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.
Bring to a boil. Place the pot over high heat and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 1 to 1½ hours. You want a gentle simmer, not a rapid boil.
Set a fine-mesh strainer over a large bowl. Pour the broth through, pressing gently on the vegetables to squeeze out the last of the liquid. Discard the solids.
Salt to taste (about 1 teaspoon fine sea salt). Let cool to room temperature before transferring to airtight containers.

Video

Notes

Makes about 8 cups of broth, depending on evaporation during simmering.
To check for doneness, taste one of the cooked vegetables. If it tastes bland, the flavor has transferred to the water, and you’re ready to strain.

Nutrition

Homemade Ketchup Recipe

February 26, 2026 by Tanya Harris Leave a Comment

This homemade ketchup recipe is made with simple pantry staples and comes together in around 10 minutes. It's slightly sweet, full of real tomato flavor, and a perfect condiment to have on hand at home.

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!

Ketchup is not something I usually make from scratch. Condiments are one of those things I just buy unless they're something specialty, like my Homemade Remoulade Sauce or Homemade Browning Sauce. But there was that one day I needed ketchup, didn't want to run to the store, and decided to figure it out myself.

That first batch was okay. Since then, I've tweaked it into this quick, delicious homemade ketchup recipe. I went back and forth on whether to cook it or just mix everything together in a bowl, but the quick stovetop version won every time. I hope you enjoy it, whether you're trying to make more things from scratch or you just find yourself out of ketchup with a random can of tomato paste in the pantry.

Love, Tanya

HOMEMADE KETCHUP AT A GLANCE

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Makes: About 1 cup
Best For: Everyday condiment, meal prep, dipping sauce

A Quick Look at The Ingredients

Tomato paste — A 6-oz can is the base of this recipe. Using tomato paste instead of fresh tomatoes keeps this recipe quick and gives you that deep, concentrated tomato flavor you expect from ketchup.
Liquids - Water and apple cider vinegar - both of these thin the ketchup out, while the vinegar gives the ketchup its tangy taste. If you find your ketchup too thick, add a little more water to thin it out.
Granulated sugar — Balances out the acidity from the vinegar and tomato.
Salt — Brings everything together.
Seasonings - onion powder, garlic powder, and ground allspice.

How to Make Homemade Ketchup

This recipe comes together entirely on the stovetop in one small saucepan. No blender, no special equipment — just a whisk and about 10 minutes.

Step 1: Add all ingredients to a small saucepan. Whisk everything together until smooth and fully combined. Make sure there are no lumps of tomato paste.

hand whisking ketchup ingredients in pot

Step 2: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. You'll start to see small bubbles forming.

Step 3: Reduce the heat to medium-low and continue simmering for about 5 minutes, stirring occasionally. The ketchup is ready when the flavors have melded together, and it has thickened slightly. It will continue to thicken as it cools.

Step 4: Remove from heat and let the ketchup cool to room temperature. Taste and adjust. Transfer to a jar or a squeeze bottle, then refrigerate.

ketchup in bottle being picked up with spoon

Variations

Spicy ketchup: Add a pinch of cayenne pepper or a few dashes of hot sauce to the pot. Start small and taste as you go.
Smoky ketchup: Stir in ¼ teaspoon of smoked paprika along with the other spices.
Less sweet: Reduce the sugar by 1 tablespoon if you prefer a more savory ketchup.
Sugar-free option: Swap the granulated sugar for a sugar substitute like monk fruit sweetener, using the same amount.

Does Homemade Ketchup Taste Like Store-Bought?

It's close, but not identical. Store-bought ketchup has a distinct flavor due to its precise formula and added ingredients. This homemade version is simpler, with a clearer tomato flavor, a slight vinegar edge from apple cider vinegar, and warmth from allspice. My daughter preferred it, which says a lot.

The texture will also be slightly different. I find it a little thicker than store-bought ketchups, perfect for dipping fries or topping a burger. If it's too thick for your liking, add a little bit of water to thin it out.

ketchup in bottle with label that says ketchup

Make Ahead and Storage

Storage: Transfer cooled ketchup to an airtight jar or squeeze bottle and refrigerate for up to 2 weeks. Give it a stir or shake before using.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Make ahead: This recipe doubles easily, so make a larger batch and keep it in the fridge.

Tanya's Top Tips

You will notice I added allspice to my recipe. I love the addition of allspice, but if you don't have it, feel free to sub with another warm spice like cinnamon or nutmeg for a slightly different flavor profile.
Whisk until fully smooth before heating. Lumps of tomato paste that don't get incorporated early may stick to the bottom of the pan as the mixture heats up.
It thickens as it cools. If your ketchup looks a little thin right off the stove, don't panic. Let it cool fully before deciding if it needs more time on the heat.

Related Recipes

I hope you love this homemade ketchup recipe as much as we do. If you're looking for more homemade sauces and condiments, try these out:

Big Mac Sauce (Homemade & Easy) — A creamy copycat sauce that's great on burgers and as a dip.
Homemade Remoulade Sauce — A bold sauce perfect for seafood, fries, and sandwiches.
Homemade Browning Sauce — A pantry staple for adding rich, deep color and flavor to meats and gravies.

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No ratings yet

Homemade Ketchup Recipe

This homemade ketchup is made with simple pantry ingredients and comes together in around 10 minutes.

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: American

Keyword: homemade ketchup

Servings: servings

Calories: 19kcal

Author: Tanya Harris

Ingredients

1 6 oz can tomato paste
½ cup water
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1 ½ teaspoons salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground allspice

Instructions

Add all ingredients to a small saucepan and whisk until smooth and well combined.
Bring to a gentle simmer over medium heat, stirring frequently.
Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally, until flavors have melded and the mixture has thickened slightly.
Remove from heat and let cool to room temperature.

Notes

The ketchup will continue to thicken as it cools. If it seems thin right off the heat, let it cool completely before assessing the texture.
White vinegar can be substituted for apple cider vinegar. The flavor will be slightly sharper.
Store in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition

Hummingbird Cake Recipe

February 18, 2026 by Tanya Harris 9 Comments

This hummingbird cake is moist, loaded with banana, crushed pineapple, and toasted pecans, and finished with a silky cream cheese frosting. It's one of my favorite layer cakes to make for a crowd.

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!

Tanya holding a slice of Hummingbird Cake

Hummingbird cake, a Southern classic, actually originated in Jamaica, known as Doctor Bird Cake after Jamaica's national bird. The recipe was shared by the Jamaican tourism industry in the late 1960s to promote travel. In 1978, Mrs. L.H. Wiggins submitted it to Southern Living, making it a staple.

Similar to carrot cake, it's an oil-based layer cake with warm spices and cream cheese frosting, using bananas and pineapple for moisture.

Growing up in a Jamaican household, I love its Caribbean roots. Toasted pecans add a nutty crunch. If you enjoy carrot cake or banana bread, this cake is for you.

Love, Tanya

HUMMINGBIRD CAKE AT A GLANCE

Prep Time: 20 minutes
Bake Time: 25-30 minutes
Total Time: 50 minutes (plus cooling time)
Serves: 16
Best For: Holidays, potlucks, special occasions, or anytime you want to impress

A QUICK LOOK AT THE INGREDIENTS

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

Dry Ingredients
- All-purpose flour, baking soda, cinnamon, allspice, and salt — these get whisked together first. Sifting the flour keeps the crumb light and tender.
Wet Ingredients
- White granulated sugar and light brown sugar — using both adds moisture and a subtle molasses depth.
- Eggs, vegetable oil, and vanilla extract round out the base.
The Add-Ins
- Crushed pineapple — do not drain it. The juice is what keeps this cake moist.
- Mashed bananas — use ripe bananas for the best flavor. You'll need about 4–5 medium bananas for 2 cups mashed.
- Chopped pecans — toasted first for deeper flavor and crunch. One cup goes into the batter, the rest goes on top.
For the Cream Cheese Frosting
- Cream cheese and unsalted butter — both at room temperature so the frosting blends smoothly.
- Powdered sugar, vanilla extract, and milk combine to make a silky frosting.

Ingredients for cake portion of hummingbird cake

Ingredients for cream cheese frosting for Hummingbird Cake

HOW TO MAKE HUMMINGBIRD CAKE

This hummingbird cake bakes in three 9-inch round cake pans, so you get beautiful layers with plenty of frosting between them.

Step 1: Toast the pecans and prep your pans

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper. Spread the chopped pecans on a baking sheet and toast them in the oven for 5–7 minutes until fragrant. Keep a close eye on them, they can go from toasted to burnt quickly. Remove and let them cool.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice. Set aside.

Step 3: Mix the wet ingredients

In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.

Flour and dry ingredients mixed in black bowl

Step 4: Combine and fold

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will look thick at this point. Fold in the crushed pineapple with its juice, the mashed bananas, and 1 cup of the toasted pecans. This will loosen the batter. Stir until everything is incorporated.

Flour and what ingredients mixed in yellow bowl?

Wet batter for hummingbird cake and yellow bowls

Step 5: Bake the cake layers

Divide the batter evenly among the three prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

I'm in bird cake batter in the baking pan.

Step 6: Make the cream cheese frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, mixing well after each addition. Stir in the vanilla and the milk, and mix until fully incorporated and fluffy.

Step 7: Assemble and frost

Spread a generous layer of frosting between each cake layer, then frost the top and sides of the cake. Sprinkle the remaining toasted pecans on top for decoration. For the best slices, refrigerate for at least 30 minutes before slicing to allow the frosting to set.

Hummingbird cake on platter on kitchen island

SERVING SUGGESTIONS

This hummingbird cake is a showstopper on its own, but it is great as a dessert after a hearty meal. Serve it at Easter, Thanksgiving, or any potluck where you want something that feels both classic and a little unexpected.

If you're making a full spread, it works well after a big comfort food dinner. The sweetness of the cake is a great contrast to savory, spiced dishes.

MAKE AHEAD AND STORAGE

Storage: Store the frosted cake covered in the refrigerator for up to 5 days. The cake actually gets better after a day as the flavors meld together.
Freezing: You can freeze the cake slices, wrapped tightly in plastic wrap or foil paper, for up to 2 months. Thaw before enjoying.
Make-ahead tip: Bake the cake layers a day ahead, wrap tightly, and refrigerate. Make the frosting and assemble the next day.

TANYA'S TOP TIPS

Use ripe bananas. The riper, the better — they should be heavily speckled or even mostly brown. Ripe bananas are sweeter and mash more smoothly into the batter.
Toast the pecans. It only takes a few minutes and makes a real difference in flavor. Raw pecans in the batter will taste flat by comparison.
Cool completely before frosting. If the layers are even slightly warm, the cream cheese frosting will slide right off.

RELATED RECIPES

I hope you love this hummingbird cake recipe as much as we do. If you're looking for more cake and dessert recipes, try these out:

Moist Carrot Cake Recipe with Cream Cheese Frosting — The closest cousin to hummingbird cake, with a spiced oil-based crumb and a similar cream cheese frosting.
Mini Rum Carrot Cake — A fun Caribbean spin on carrot cake with a little rum flavor baked in.
Sweet Potato Bundt Cake — Another moist, spiced cake that's perfect for the holidays.
Best Banana Bread Recipe in the World — If you have extra ripe bananas after making this cake, this is the one to make.
Instant Pot Carrot Cake Cheesecake — For when you can't decide between carrot cake and cheesecake.

Print Recipe

5 from 1 vote

Hummingbird Cake Recipe

This hummingbird cake recipe is moist, packed with banana, crushed pineapple, and toasted pecans, and covered in a silky cream cheese frosting. A true Southern classic with Caribbean roots.

Prep Time20

Cook Time25

Cooling Time10

Total Time55

Course: Dessert

Cuisine: American, Jamaican

Keyword: hummingbird cake, hummingbird cake recipe

Servings: people

Calories: 601kcal

Author: Tanya Harris

Equipment

3 9-inch Cake Pans

Ingredients

For the Cake

1 ½ cups chopped pecans divided (174g)
2 cups unbleached all-purpose flour sifted (280g)
1 cup white granulated sugar 210g
¾ cup light brown sugar 140g
1 ½ teaspoon baking soda 8g
1 teaspoon table salt 5g
1 teaspoon ground cinnamon 2g
½ teaspoon allspice 1g
3 large eggs 149g
1 cup vegetable oil 210g
2 teaspoon vanilla extract 7g
8 oz can crushed pineapple do not drain (227g)
2 cups mashed bananas about 4–5 medium ripe bananas (500g)

For the Cream Cheese Frosting

12 oz cream cheese at room temperature (331g)
¾ cup unsalted butter at room temperature (165g)
2 ¼ cups powdered sugar sifted (300g)
1 teaspoon vanilla extract 2g
2 tablespoon milk 26g

Instructions

For the Cake

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
Spread the chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Remove and let cool.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice.
In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the crushed pineapple with its juice, mashed bananas, and 1 cup of the toasted pecans.
Divide the batter evenly among the three prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, mixing well after each addition. Stir in the vanilla extract and milk.
Spread a generous layer of frosting between each cake layer, then frost the top and sides of the cake. Sprinkle remaining ½ cup toasted pecans on top.

Video

Notes

For better slicing, refrigerate for at least 30 minutes before serving to allow the frosting to set. However, your cake will still turn out fine if you skip this step. Who has space to store a whole cake in the fridge anyway?
Do not drain the crushed pineapple — the juice is essential for keeping the cake moist.
Use very ripe bananas (heavily speckled or mostly brown) for the best flavor and texture.
The cake layers must be completely cool before frosting, or the cream cheese frosting will not hold.
Store covered in the refrigerator for up to 5 days. The cake slices can be frozen for up to 2 months.

Nutrition

Picadillo (Cuban Style)

February 16, 2026 by Tanya Harris 4 Comments

This picadillo is one of my favorite ground beef recipes. This Cuban-style version is the kind of meal you can make on a busy night and then look forward to leftovers the rest of the week.

Cuban picadillo and black bowl with gold spoon sticking out and olives on the 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!

Tanya holding a plate of Picadillo and looking at the camera, smiling.

There's a local restaurant near me that serves the most amazing picadillo. They stuff it into empanadas, and while those are fantastic, I always find myself ordering it over rice with a side of plantains. It's one of those meals I started craving at home, so I had to figure out my own version.

This Cuban-inspired picadillo is a great weeknight dinner because it comes together in one skillet in about 30 minutes. But here's the thing I've learned from making it over and over: the flavors are at their best after the picadillo has rested overnight in the fridge and been reheated.

So if you're into meal prep or like to have something ready to go for the week, this is a perfect recipe to keep in your rotation. It's got that Caribbean flavor I love, and it reheats like a dream.

If you enjoy ground beef recipes, you'll also want to check out my Stuffed Bell Peppers.

Love, Tanya

Picadillo at a Glance

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Serves: 6
Best For: Weeknight dinners, meal prep, weekly rotation

A Quick Look at the Ingredients

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

Olive oil — For sautéing the aromatics and building flavor in the skillet. Feel free to use any high-heat cooking oil you prefer.
Aromatics — Yellow onion, green bell pepper, and garlic.
Lean ground beef - I prefer 85/15 for this recipe. You get enough fat for flavor, but it's not overly greasy. You can go leaner if you prefer, just know that the dish may be slightly less rich.
Spices — ground cumin, cinnamon, nutmeg, and crushed red pepper flakes—this is the spice combination that makes picadillo taste like picadillo.
Tomato paste — A small amount goes a long way. It adds a concentrated tomato flavor and helps build a rich sauce.
Diced tomatoes — I use a can of diced tomatoes, undrained, which provides the liquid base for the sauce without making things too soupy.
Dried cranberries — This is a twist on the traditional raisins that go into picadillo. Once I had dried cranberries in picadillo, I was hooked. The dried cranberries provide a sweet contrast to the salty, acidic olives and capers in the dish. If you aren't a fan of raisins or cranberries in your dish, simply leave them out.
Spanish green olives with pimientos and capers — Both of these bring a salty, briny punch that's essential to Cuban-style picadillo. Don't skip them.
Bay leaves — These simmer with the meat and add an herbal, slightly floral background note.
White vinegar — A splash at the end brightens up the whole dish and cuts through the richness of the beef. Feel free to use apple cider vinegar if that's what you have on hand.
Potato — I use a waxy potato like Yukon Gold or red potato, diced small. It cooks right in the skillet with everything else and adds a hearty element to the dish.
Beef broth — Just enough to help the potatoes cook through and create a saucy consistency.

Ingredients for a picadillo on white countertop.

How to Make Picadillo

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper and sauté for 5 to 7 minutes until they've softened. Add the garlic and cook for another 20 to 30 seconds until fragrant.

Step 2: Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. Let it brown for 6 to 8 minutes, breaking it into small crumbles. Once browned, stir in the cumin, cinnamon, nutmeg, crushed red pepper, salt, and black pepper. Cook for about 30 seconds to toast the spices. Then add the tomato paste and stir to coat the meat, cooking for another 30 seconds.

ground beef, yellow onion, and green bell peppers cooking in skillet

Step 3: Add the diced tomatoes (with their juices), diced potato, cranberries, sliced olives, capers, beef broth, and bay leaves. Stir everything together, then reduce the heat to medium-low. Cover and let the picadillo simmer for 20 to 25 minutes until the potatoes are tender. If the sauce looks too thin toward the end, remove the lid for the last 5 minutes to let it thicken up a bit.

Picadillo in skillet before stewing down

Picadillo and skillet after stewing down

Step 4: Remove the bay leaves and stir in the vinegar. Taste and adjust the seasoning as needed. Serve and enjoy.

hand holding a plate with Picadillo, white rice, and plantains on the plate

Variations

You can make this picadillo your own with a few easy swaps.

Ground turkey or chicken: Swap the ground beef for ground turkey or chicken for a lighter version. The spices and olives still carry the flavor.
Traditional raisins: If you prefer the classic version, use raisins in place of the dried cranberries.
No potatoes: Some versions of picadillo skip the potato altogether. If you leave it out, you may want to reduce the beef broth to about a quarter cup.
Sweet plantains on the side: This is a popular way to serve picadillo in Cuban cuisine. The sweetness of the plantains pairs so well with the savory, briny meat. Try it with my Air-Fried Sweet Plantains.

Serving Suggestions

Picadillo is incredibly versatile when it comes to serving. My favorite way is to spoon it over a bed of rice, which is how I always order it at my local spot. Here are a few ways to serve it:

Over rice is the most traditional and my personal favorite. Try it with my Yellow Rice or Coconut Rice for something a little different.
Stuffed into empanadas or hand pies for a grab-and-go option.
Scooped into taco shells or tortillas with your favorite toppings.
Alongside plantains and a simple salad.
As a filling for Stuffed Bell Peppers.

A close photo of Cuban Picadillo with a spoon inside the Picadillo.

Make Ahead and Storage

Storage: Store leftover picadillo in an airtight container in the refrigerator for up to 4 days. As I mentioned, this dish actually tastes better the next day after the flavors have had time to develop overnight.
Freezing: Picadillo freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth if it needs a little extra moisture.

Tanya's Top Tips

Break the ground beef into small crumbles as it browns. Smaller pieces mean more surface area for the spices and sauce to cling to, which gives you better flavor in every bite.
Don't skip the vinegar at the end. That splash of acidity brightens the entire dish and balances out the richness of the beef and the brininess of the olives and capers.
Cut the potatoes into small, even cubes so they cook through in the same time as the rest of the dish. If the pieces are too large, they'll still be firm when everything else is done.

Related Recipes

I hope you love this picadillo recipe as much as we do. If you're looking for more comforting ground beef or Caribbean-inspired recipes, try these out:

Caribbean Dirty Rice— My Caribbean spin on classic Southern dirty rice.
Jamaican Oxtail — Rich, tender, and saucy oxtails braised to perfection.
Brown Stew Chicken — A flavorful Jamaican stew with a rich, savory gravy.
Easy Yellow Rice — The perfect simple side to serve alongside this picadillo.

If you make this picadillo recipe, please let me know how you like it by leaving a review below. Your feedback is appreciated!

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5 from 2 votes

Picadillo Recipe

This Cuban-inspired picadillo is a flavorful ground beef skillet dish made with warm spices, briny olives, capers, dried cranberries, and tender potatoes. Perfect served over rice for a comforting weeknight dinner.

Prep Time10

Cook Time30

Total Time40

Course: entree

Cuisine: Caribbean

Keyword: picadillo, picadillo recipe

Servings: people

Calories: 280kcal

Author: Tanya Harris

Ingredients

2 tablespoons olive oil
1 cup yellow onion diced
1 cup green bell pepper diced
4 to 6 cloves garlic minced
1½ pounds lean ground beef 85/15 preferred
2 teaspoons ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
14.5 ounce can diced tomatoes, undrained
¼ cup dried cranberries
⅓ cup Spanish green olives with pimientos sliced
2 tablespoons capers
1 large waxy potato such as Yukon Gold or red, about 8 ounces, cut into ¼-inch cubes
½ cup beef broth
2 bay leaves
1 tablespoon white vinegar or apple cider vinegar

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper. Sauté for 5 to 7 minutes until softened.
Add garlic and cook for an additional 20 to 30 seconds, until fragrant.
Add the ground beef, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until browned, breaking it into small crumbles.
Stir in the cumin, cinnamon, nutmeg, crushed red pepper, salt, and black pepper. Cook and stir for about 30 seconds to toast the spices.
Add the tomato paste and stir to coat the meat. Cook for about 30 seconds.
Add the diced tomatoes (with juices), diced potato, cranberries, sliced olives, capers, beef broth, and bay leaves. Stir to combine.
Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, until potatoes are tender. If the sauce seems too thin, uncover for the last 5 minutes to thicken slightly.
Remove bay leaves and stir in vinegar. Taste and adjust seasoning as needed. Serve and enjoy.

Video

Notes

This picadillo tastes even better the next day after the flavors have had time to meld. Make it ahead for meal prep or weeknight dinners.
Substitute dried cranberries with raisins for a more traditional version.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Spinach Artichoke Dip

February 13, 2026 by Tanya Harris Leave a Comment

This spinach artichoke dip recipe is hot, cheesy, and the first thing to go at any party. Three kinds of cheese, just the right amount of spinach and artichoke, and it comes out bubbly and golden every time.

Spinach artichoke dip in skillet with tortilla chips on the 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!

The key to the best spinach artichoke dip is the ratio. If there's too much, then the whole thing tastes like a block of spinach. I use three cheeses here, mozzarella, Monterey Jack, and Parmesan, and it also makes all the difference.

If you're building out a dip spread, my Beer Cheese Dip for Pretzels or my queso dip.

Love, Tanya

Spinach Artichoke Dip At a Glance

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Serves: 10
Best For: parties, holiday gatherings, appetizer spreads

A Quick Look at the Ingredients

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

Cream cheese — The base of the dip. Make sure it's fully softened to room temperature before you start mixing, or you'll end up with lumps.
Sour cream — Adds a gentle tang and helps soften the cream cheese so the dip isn't too dense.
Mayonnaise — Works alongside the sour cream to keep things creamy and rich. Full-fat mayo gives you the best results.
Cheese - All shredded and grated, I use Parmesan, mozzarella, and Monterey Jack cheese.
Frozen spinach, thawed and squeezed dry — I prefer frozen over fresh here because it's already cooked down, so you get a consistent amount every time. The key is squeezing out every bit of water — more on that below.
Canned artichoke hearts, drained and chopped — Quartered artichoke hearts work great. Drain them well and chop them into smaller pieces so they distribute evenly throughout the dip.
Seasonings - Garlic powder, salt, black pepper, red pepper flakes
Cooking spray - so the dip doesn't stick to the pan.

ingredients for spinach artichoke dip on table in bowls

How to Make Spinach Artichoke Dip

Step 1: Preheat your oven to 350°F. Spray a cast-iron skillet or an 8x8 baking dish with cooking spray, then set aside.

Step 2: Mix the base. In a large bowl, stir together the cream cheese, sour cream, and mayonnaise until smooth and well combined.

Step 3: Add the cheeses and seasoning. Stir in the Parmesan, three-quarters of the mozzarella, all of the Monterey Jack, garlic powder, salt, pepper, and red pepper flakes. Mix until everything is evenly combined.

Step 4: Fold in the spinach and artichokes. Add the squeezed-dry spinach and chopped artichoke hearts. Fold everything together until evenly distributed.

miced cheeses and spinach and artichoke in bowl on spoon

Step 5: Transfer and top. Spread the dip mixture into your prepared skillet or baking dish. Scatter the remaining quarter cup of mozzarella on top.

Step 6: Bake. Bake for 25–30 minutes, until the dip is bubbling around the edges and the top is golden. Rest for a couple of minutes, then serve warm, straight from the skillet.

spinach dip in cast iron skillet before baking

Variations

Slow cooker version: Mix everything together and cook on low for 2–3 hours, stirring once halfway through. The top won't get golden and crispy, but it's a great hands-off option for parties.
Fresh spinach: You can use fresh spinach instead of frozen. Cook it down in a skillet first, then let it cool and squeeze it as dry as possible before adding to the dip.
Add some heat: Stir in a tablespoon of diced jalapeños or a dash of hot sauce to kick things up.
Make it lighter: Swap the mayonnaise for Greek yogurt and use reduced-fat cream cheese. The texture will be slightly different but still very good.
Add protein: Stir in shredded rotisserie chicken to make this a heartier dip.

Make Ahead and Storage

Make ahead: You can assemble this dip up to 24 hours in advance and keep it covered in the refrigerator unbaked. When you're ready to serve, bake it straight from the fridge and add 5–10 minutes to the baking time.

Storage: Leftover dip keeps well in an airtight container in the refrigerator for up to 4 days. You could also freeze the dip. Assemble it, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Reheating: Reheat in the oven at 350°F for 10–15 minutes until warmed through and bubbling again. You can also microwave individual portions, though the oven gives you a better texture.

spinach artichoke dip in a cast iron skillet with chips on the side

Tanya's Top Tips

Soften the cream cheese completely. Cold cream cheese won't mix smoothly. Leave it on the counter for 30–60 minutes before you start, or microwave it in 10-second intervals until it's soft but not melted.
Cast iron holds heat well. Baking in a cast-iron skillet keeps the dip warm longer on the table. If you don't have one, a regular baking dish works just fine.
Don't overbake. Pull it out when it's bubbling and the cheese on top is golden. Overbaking dries it out.

FAQs

Can I make it ahead of time?

Yes. Assemble the dip up to 24 hours in advance, cover, and refrigerate. Bake it when you're ready to serve. Add a few extra minutes to the baking time since it's going in cold.

What can I serve with this dip?

Tortilla chips, toasted baguette slices, pita chips, pretzels, crackers, or raw vegetables. Any sturdy dipper works. Avoid anything too thin or flimsy that will break when you scoop.

I hope you love this spinach artichoke dip as much as we do. If you're looking for more dip and appetizer recipes, try these out:

Beer Cheese Dip for Pretzels — A quick, creamy beer cheese dip made for dunking soft pretzels.
Easy Queso Dip — Smooth, cheesy, and perfect with tortilla chips.
Slow Cooker Cheesy Hot Shrimp Dip — Creamy, cheesy shrimp dip that comes together in the slow cooker.
Air Fryer Pretzel Bites — Soft, pillowy pretzel bites that are the perfect companion for any dip.

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Spinach Artichoke Dip Recipe

This baked spinach artichoke dip is rich, creamy, and loaded with three cheeses.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: hot spinach artichoke dip, spinach artichoke dip

Servings:

Calories: 316kcal

Author: Tanya Harris

Ingredients

8 oz cream cheese softened
½ cup sour cream
½ cup mayonnaise
¾ cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese divided (¾ cup mixed in, ¼ cup for topping)
½ cup shredded Monterey Jack cheese
8 oz frozen spinach thawed and thoroughly squeezed dry
14 oz can artichoke hearts drained and chopped
1 teaspoon garlic powder
½ teaspoon table salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
cooking spray

Instructions

Spray a cast-iron skillet or an 8x8 baking dish with cooking spray, then set aside.
In a large bowl, mix cream cheese, sour cream, and mayonnaise together until smooth.
Stir in Parmesan, ¾ cup mozzarella, Monterey Jack, garlic powder, salt, pepper, and red pepper flakes.
Fold in the spinach and artichokes until well combined.
Transfer to the prepared skillet or baking dish. Top with the remaining ¼ cup mozzarella.
Bake for 25–30 minutes until bubbly and golden on top. Serve warm.

Notes

Squeeze the spinach completely dry using a clean kitchen towel or several layers of paper towels. Excess moisture will make the dip watery.
Make sure the cream cheese is fully softened to room temperature before mixing to avoid lumps.
Can be assembled up to 24 hours ahead and refrigerated unbaked. Add 5–10 minutes to the baking time if going straight from the fridge.
Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F for 10–15 minutes.

Nutrition

Easy and Fluffy Coconut Rice Recipe

February 11, 2026 by Tanya Harris 4 Comments

This coconut rice recipe is fragrant, fluffy, and has the most beautiful coconut flavor. Made with jasmine rice and coconut milk, it's one of the easiest and most delicious rice recipes you can make.

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've ever had my Jamaican Rice and Peas, you know I love cooking rice in coconut milk. That recipe is a staple in my house and one of the most popular on the blog. But sometimes you want the same creamy coconut flavor without the kidney beans and all the extra seasonings. I like to call this the cousin of rice and peas.

This rice comes out fluffy, with the grains separated and not gluey or mushy. This rice goes best when serving dishes with bold, saucy flavors, like curry chicken or even my chipotle chicken. It's one of those rice recipes that makes the entire plate feel more complete but special.

Love, Tanya

Coconut Rice at a Glance

Prep Time: 5 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 30 minutes
Serves: 4-6
Best For: Weeknight dinners, Caribbean dishes, Asian dishes, meal prep

A Quick Look at The Ingredients

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

Jasmine rice – Jasmine rice is my go-to for this coconut rice recipe because it's naturally aromatic and cooks up fluffy every time. You could also use basmati rice or another long-grain white rice, but Jasmine gives you the best texture and flavor with the coconut milk. Brown rice can be used, but you'll need to increase the water and the cook time. Brown rice typically takes 40-45 minutes to cook and requires about an extra half cup of water. The coconut flavor will be milder since brown rice has a nuttier taste on its own.
Full-fat coconut milk – Use one can of full-fat canned coconut milk. This is where all of the coconut flavor comes from. Give the can a good shake before opening since the cream and liquid tend to separate. I like to stir the coconut milk well before adding it to the pot.
Water – One cup of water added alongside the coconut milk helps the rice cook evenly without becoming too heavy or sticky. The ratio of coconut milk to water is what keeps this rice fluffy rather than dense.
Kosher salt – I use 2½ teaspoons, which seasons the rice properly all the way through. If you're using table salt, reduce it to about 2 teaspoons.
Bay leaf and cinnamon stick – These sit on top of the rice while it cooks and add a subtle flavor. You'll remove them before serving. They're a nod to how rice and peas are seasoned in Jamaican cooking, and some aromatics on top.
Fresh lime juice – A squeeze of lime right before serving brightens the coconut rice and keeps the flavors from feeling one-note.

How to Make Coconut Rice

This is a simple stovetop coconut rice recipe that comes together in about 30 minutes with almost no hands-on work. The key is low heat and leaving the lid on while the rice cooks.

Step 1: Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the cooked rice from turning sticky or gummy.

Step 2: Add the rinsed rice, kosher salt, full-fat coconut milk, and water to a medium-sized pot. Stir to combine. Place the bay leaf and cinnamon stick on top of the rice mixture.

coconut rice ingredients in pot before cooking

Step 3: Bring the mixture to a gentle boil over medium heat. Once it starts bubbling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes. Do not lift the lid during this time.

Step 4: Remove the pot from the heat and let it sit, still covered, for an additional 5 minutes. This allows the rice to finish steaming and absorb any remaining liquid.

Step 5: Remove the bay leaf and cinnamon stick, fluff the rice with a fork, and squeeze fresh lime juice over the top before serving.

coconut rice fluffed with fork with hand holding the bowl

How to Cook Coconut Rice in a Rice Cooker

Add the rinsed jasmine rice, full-fat canned coconut milk, water, and salt to your rice cooker. Place the bay leaf and cinnamon stick on top. Set the rice cooker to the white rice or Jasmine rice setting and let it do the work. Once the rice cooker switches to warm, let the rice sit for 5 minutes before removing the bay leaf and cinnamon stick. Fluff with a fork and finish with lime juice.

You could also bake this rice in the oven as well.

Serving Suggestions

Coconut rice pairs well with anything that has bold, saucy, or spicy flavors. The subtle coconut flavor rounds out the plate without competing with the main dish.

Some of my favorites to serve alongside this rice:

Jamaican Oxtail – The rich gravy over this fluffy coconut rice is everything.
Braised Beef Shanks - For a showstopping pairing, serve this coconut rice alongside my fall-off-the-bone Braised Beef Shanks. The rich, savory gravy soaks into every grain.
Jamaican Jerk Chicken – The subtle sweetness of coconut balances the heat from the jerk seasoning.
Easy Oven-Baked Fish – A lighter option that still pairs well with the coconut flavor.
Picadillo - A ground beef dish simmered in a savory tomato sauce that goes well with this rice.

Make Ahead and Storage

Storage: Let the cooked rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The texture may firm up a bit in the fridge, which is normal.
Freezing: This coconut rice freezes well. Portion it into freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Add a splash of water to the rice and reheat in the microwave or on the stovetop over low heat. The extra moisture helps restore the fluffy texture.

Tanya's Top Tips

Rinse the rice until the water runs clear. This removes the surface starch and prevents the cooked rice from turning sticky or gummy. With coconut milk already making the rice richer, you want each grain to stay distinct and fluffy.
Use full-fat canned coconut milk. Light coconut milk doesn't have enough coconut flavor or richness to make a difference. The full-fat version is what gives this coconut rice its creamy taste. Full-fat coconut milk without thickeners or stabilizers may leave a thin film on top after steaming. Simply fluff the rice to bring it back together.
Squeeze the lime juice right before serving. The acid brightens the coconut rice. Feel free to leave it out.

I hope you love this coconut rice recipe as much as we do. If you're looking for more rice recipes and side dishes, try these out:

Jamaican Rice and Peas – The classic Jamaican coconut milk rice with kidney beans and all the seasonings.
Easy Yellow Rice – A vibrant, turmeric-seasoned rice that works as a side for almost anything.
Oven Baked Rice – A hands-off method for perfectly cooked rice every time.
Cilantro Lime Rice – Bright and fresh, this rice is perfect for bowls and Latin-inspired dishes.
Jollof Rice - a West African rice made with a flavorful tomato base, known for it's red color.

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5 from 1 vote

Coconut Rice Recipe

This coconut rice recipe is fragrant, fluffy, and full of coconut flavor. Made with jasmine rice, full-fat canned coconut milk, and a touch of cinnamon, it's the easiest and most delicious side dish.

Prep Time5

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Caribbean

Keyword: coconut rice

Servings:

Calories: 227kcal

Author: Tanya Harris

Ingredients

2 cups jasmine rice rinsed until water runs clear
1 13.5-oz can full-fat coconut milk, shaken and stirred
1 cup water
2½ teaspoons kosher salt
1 bay leaf
1 cinnamon stick
1 squeeze fresh lime juice optional

Instructions

Rinse the jasmine rice thoroughly under cold water until the water runs clear.
Add the rinsed rice, kosher salt, coconut milk, and water to a medium-sized pot. Stir to combine.
Place the bay leaf and cinnamon stick on top of the rice mixture.
Bring the mixture to a gentle boil over medium-high heat.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
Discard the bay leaf and cinnamon stick. Fluff the rice with a fork and squeeze fresh lime juice over the top before serving.

Video

Notes

If using table salt instead of kosher salt, reduce the amount to about 2 teaspoons.
This coconut rice can also be made in a rice cooker using the white rice setting.
Leftover cooked rice stores well in the fridge for up to 4 days and freezes for up to 2 months.
Full-fat coconut milk without thickeners or stabilizers may leave a thin film on top after steaming. Simply fluff the rice to bring it back together.

Nutrition

Air Fryer Cauliflower Wings

February 6, 2026 by Tanya Harris 10 Comments

If you love wings, you'll love my Air Fryer Cauliflower Wings, doused in a seasoned wet batter and coated in panko bread crumbs before being air fried to crisp perfection. Then pour over your favorite wing sauce and enjoy.

crispy breaded air fryer cauliflower wings coated in wing sauce

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 am always looking for new and interesting ways to get more veggies into my family's diets. These air fryer cauliflower wings with buffalo sauce have become a real hit and make a regular appearance on the dinner table.

Air-fryer cauliflower wings with panko breadcrumbs are easy to make and take only 10 minutes to prepare. You can coat them in sauce, or serve the sauce in a bowl alongside. It's all down to personal taste and how crispy you like your wings - it's a split in my house.

If you would rather make these in an oven, check out my oven-baked cauliflower wings.

Love, Tanya

Air Fryer Cauliflower Wings at a Glance

Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Serves: 4
Best For: Game day snacks, easy appetizers, meatless dinners, and party platters

Ingredients You Need

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

air fryer cauliflower wings ingredients set into individual bowls

Head of cauliflower: look for a fresh head with no brown spots.
Wet Batter: all-purpose flour, garlic powder, kosher salt, onion powder, paprika, ground black pepper, and almond milk.
Panko bread crumbs: these give the wings an extra crunch! This is quite important if you want to keep these wings crispy and serve them with dipping sauce on the side.
Wing sauce: feel free to use any wing sauce you like. My favorite is my spicy buffalo sauce.

How to make Air Fryer Cauliflower Wings

bowl filled with air fryer cauliflower wings batter

Step 1: Preheat the air fryer to 350 degrees Fahrenheit (180°C).

Step 2: Mix all-purpose flour, garlic powder, kosher salt, onion powder, paprika, and black pepper in a large bowl. Slowly whisk in almond milk until you get a loose but slightly thick batter.

Place panko breadcrumbs in a separate dish.

cauliflower florets being coated in bowl of batter and separate bowl of panko breadcrumbs

Step 3: Place the cauliflower florets in the wet batter, coating all sides, then shake off any excess. Then place the florets into the panko breadcrumbs, ensuring all sides are coated.

uncooked, breaded cauliflower florets in air fryer basket

Step 4: Place the breaded florets into the preheated air fryer basket in a single layer. You will not be able to fit all the florets at once; you will need to cook them in batches.

air fryer basket filled with cooked cauliflower wings

Step 5: Air-fry at 350 degrees Fahrenheit (180°C) for 15-17 minutes, flipping halfway through, until golden. Repeat steps 4-6 with the remaining florets.

Step 6: Remove florets and serve as is, or toss in your favorite wing sauce.

Tanya's Top Tips

These tips will help you make the best air-fryer cauliflower wings you've ever had.

For the best results, always preheat your air fryer so it's hot and ready to go.
Take time to knock off any excess batter when coating the cauliflower; otherwise, it can become soggy.
The cauliflower wings will be crispy when removed from the air fryer. Once tossed in the sauce, they will lose their crispiness. If you prefer crispy wings, use the sauce for dipping rather than tossing them.

crispy breaded air fryer cauliflower wings with wing sauce being poured over

How to serve Air Fryer Cauliflower Wings

This recipe serves 4 as an appetizer with your favorite wing sauce or dip. Try my Easy Queso Dip, or my BBQ Black-Eyed Pea Dip which would be a treat with these tasty bites.

If you enjoy cauliflower as much as I do, try my 3 Flavor Cauliflower Wings that are baked in the oven.

How to store

To refrigerate: If storing leftover cauliflower wings, I recommend storing them without the wing sauce poured over, as they will become soggy once stored.

Instead, place the fried cauliflower wings in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat them in the air fryer at 350°F (180°C) for 3–5 minutes, or until heated through and crispy again.

Make ahead: You can prepare the cauliflower and the batter ahead of time, then store them separately in the refrigerator until you are ready to start cooking. I do not recommend coating the cauliflower in the batter and panko bread crumb mixture before this, as the panko will become soggy if left to sit.

FAQs

How to make crispy cauliflower wings?

The trick is to get the air fryer nice and hot. I cook the cauliflower at 350 degrees Fahrenheit. Then work in batches to cook the cauliflower in a single layer. This ensures that the cauliflower becomes crispy. Do not be tempted to load up the air fryer basket or you will steam the cauliflower, and it will become mushy.

Why are my cauliflower wings soggy?

Cauliflower wings can become soggy if you coat them it too much batter or pour over too much sauce once they are cooked. If you prefer super crispy cauliflower wings, don't pour over the sauce. Serve the sauce in a separate dipping bowl.

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

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4.67 from 3 votes

Air Fryer Cauliflower Wings

Air fryer cauliflower wings, coated in a spicy batter and panko bread crumbs before being fried and then coated in your favorite wing sauce.

Prep Time10

Cook Time17

Total Time27

Course: Appetizer, Snack

Cuisine: American

Keyword: air fryer cauliflower wings, air fryer cauliflower wings buffalo, air fryer cauliflower wings panko

Servings:

Calories: 284kcal

Author: Tanya Harris

Equipment

1 Air Fryer

Ingredients

1 medium head of cauliflower broken into florets - about 4-5 cups
1 cup all purpose flour
1 ½ teaspoon garlic powder
1 ½ teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon black pepper
1 cup almond milk
2 cups panko bread crumbs
2 cups of your favorite wing sauce

Instructions

Preheat the air fryer to 350 degrees Fahrenheit.
Mix all-purpose flour, garlic powder, kosher salt, onion powder, paprika, and black pepper in a large bowl. Slowly whisk in milk, until you get a loose but slightly thick batter.
Place panko breadcrumbs in a separate dish.
Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the florets into the panko breadcrumbs, making sure all sides are coated.
Place the breaded florets into the preheated air fryer basket in a single layer. You will not be able to fit all the florets at this time; you will need to cook these in batches.
Air fry at 350 degrees Fahrenheit for 15-17 minutes, until golden, flipping halfway through. Repeat steps 4-6 with the with the remaining florets.
Remove florets and serve as is, or toss in your favorite wing sauce.

Notes

The cauliflower wings will be crispy when removed from the air fryer. Once tossed in sauce, they will lose their crispiness. If you prefer crispy wings, use the sauce as a dipping sauce rather than tossing them.
Don't overcrowd your air fryer basket; you want to cook the florets in a single layer so that it fries rather than steams. So, work in batches depending on the size of your air fryer basket.

Nutrition

This post was originally published January 22, 2023. It has been updated with new information.

Easy Mayonnaise Biscuits (5 Ingredients, Drop Biscuit Recipe)

February 2, 2026 by Tanya Harris 20 Comments

I learned classic biscuit‑making in a hands‑on class years ago, and this mayo biscuit version is my shortcut when I need biscuits fast without cutting in butter.

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!

Living in the South has made me love a good ol’ biscuit, so much so that I even took a biscuit‑making class to learn how to make classic biscuits from scratch. When I have the time, I still love making those traditional biscuits, and I even make biscuits in the air fryer when I want to bake them fast.

Now, when I want a quick biscuit with almost no effort, I use this mayonnaise biscuit recipe. The mayonnaise provides all the fat you need for tender, fluffy biscuits. They come together fast. Just mix the ingredients, drop the dough on the pan, and bake. I love having this as an option I think you will too.

Love, Tanya

Mayonnaise Biscuits at a Glance

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: Under 30 minutes
Serves: About 10 biscuits
Best For: Quick weeknight sides, breakfast, or when you need biscuits fast without cutting in butter

A Quick Look at the Ingredients

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

Self-rising flour – gives the biscuits lift without needing separate baking powder and salt.
Milk – whole milk is best for richness and tender texture.
Mayonnaise – the star ingredient; it replaces the butter and provides fat, moisture, and flavor. I prefer to use Duke’s mayo for these biscuits, but any brand of mayonnaise will work.
Sugar – adds a touch of sweetness and helps with browning.
Salt – enhances all the flavors.

How to make mayonnaise biscuits

Step 1: Preheat the oven to 400 degrees Fahrenheit.

Step 2: Place all of the ingredients in a large bowl and mix just until combined.

batter for mayonnaise biscuits in glass bowl

Step 3: Use a large cookie scoop to drop the biscuits by spoonful onto a greased baking sheet.

Step 4: Bake for 12 minutes or until golden brown.

Step 5: Remove and serve with your favorite toppings, such as butter or jam.

jam spread on biscuits on plate with knife on side

Tanya's Top Tips

These biscuits can be altered to match your tastes and preferences. Here are some tips and tricks that will help make this easy biscuit recipe.

You can put these drop biscuits into muffin cups instead of on a baking sheet.
Brush the tops with melted butter to make them golden brown.
If you don’t have self-rising flour, you can use all-purpose flour. If you use all-purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to it.

What can I add to these biscuits?

Stir in some basic ingredients that will pump up your mayo biscuits. There are so many delicious options to choose from! Use these ideas to get started or choose your own.

Jalapenos
Cheese; goat cheese, fontina, parmesan cheese, cheddar
Green onions
Minced garlic or garlic powder
Herbs like parsley, thyme, sage, dill, rosemary
Bacon
Cinnamon sugar

Topping ideas

The best part about these particular biscuits is that you can top them with sweet or savory ingredients. Choose what you're in the mood for, and go for it!

Here are some tasty options that you can try:

Jams and Jellies
Marmalade
Butter
Apple butter
Blueberry compote
Whipped cream

How to serve mayonnaise biscuits

Mayonnaise biscuits are a southern tradition served by themselves or paired with other simple ingredients.

Cut them in half and make a classic sandwich with a fried egg, spinach, ham, asparagus, or sausage gravy.

You can pair them with main courses like smothered pork chops, air fryer bone-in chicken breasts, or marinated air fryer salmon.

How to store

Store: Keep leftover homemade biscuits in an airtight container or large freezer bag on the counter for three days or in the fridge for up to one week.

Freeze: These mayonnaise rolls can easily be frozen to save for later. You can make a big batch and serve them with breakfast or dinner any day of the week.

To freeze them, lay the biscuits in a single layer on a sheet pan, freeze them for 30 minutes, and then place them in a gallon-size bag back in the freezer.

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

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4.45 from 18 votes

Mayonnaise Biscuits

Mayonnaise Biscuits are tender and fluffy, made with only five ingredients, and are ready to eat in just under 30 minutes.

Prep Time10

Cook Time12

Course: Side Dish

Cuisine: American

Keyword: mayonnaise biscuits

Servings: biscuits

Calories: 106kcal

Author: Tanya Harris

Ingredients

2 cups self-rising flour
1 cup milk
6 tablespoons Duke's mayonnaise
1 teaspoon sugar
⅛ teaspoon salt

Instructions

Preheat the oven to 400 degrees Fahrenheit.
Place all the ingredients in a large bowl and mix just until combined.
Use a large cookie scoop to drop the biscuits by spoonful onto a greased baking sheet.
Bake for 12 minutes or until golden brown.
Remove and serve with favorite toppings, like butter or jam.

Video

Notes

I prefer to use Duke’s mayo for these biscuits but any brand of mayonnaise should work.
If you don’t have self-rising flour, you can use all-purpose flour. If you use all-purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to it.

Nutrition

This post was originally published on August 16, 2022, and has been updated with new content and tips.

Cajun Jambalaya Recipe (One-Pot)

January 28, 2026 by Tanya Harris 1 Comment

I love this Cajun jambalaya for bringing bold Louisiana flavors to the table in one pot: smoky andouille sausage, tender chicken, and the classic "holy trinity" with perfectly seasoned rice.

hands picking up jambalaya with spoon from pot

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!

Jambalaya is one of my absolute favorite rice dishes. There's something about the combination of the andouille sausage, tender chicken pieces, and perfectly seasoned rice. It took me a while to get this recipe just how I wanted it, but once I got it, oh my gosh, I couldn't stop making it this way.

You'll find many jambalaya recipes that include tomatoes, but this one does not. This version is more commonly known as Cajun-style or "brown" jambalaya, and it's my preferred way to enjoy it. Without the tomatoes, I find that the flavors of the sausage and the chicken really come through.

This rice also freezes wonderfully. It's perfect for meal prep, too. If you like Southern rice dishes, you gotta try my dirty rice.

Love, Tanya

JAMBALAYA AT A GLANCE

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 6
Best For: Weeknight dinners, feeding a crowd, meal prep, weekend cooking

A QUICK LOOK AT THE INGREDIENTS

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

Andouille sausage - I prefer Ragin' Cajun Andouille for its smoky, spicy flavor, which is essential to jambalaya. Use any andouille sausage you like.
Chicken thighs - Boneless, skinless thighs stay tender and juicy even with longer cooking times.
Onion, celery, bell pepper, and garlic - This classic Louisiana base builds the foundation of flavor. Don't skip the garlic either.
Parboiled rice - I use parboiled rice because it doesn't get mushy and holds up beautifully in one-pot dishes, staying firm and fluffy with grains that separate easily. Long-grain white rice works too, but it just won't be as sturdy and may be slightly mushy. It'll be fine if that's what you got, but for more separated grains, use the parboiled rice.
Cajun seasoning - Your favorite brand works. I like Dan-O's Cajun seasoning for this dish, or you can use a homemade Cajun seasoning blend.
Bay leaves, thyme, and cayenne - These add layers of aromatic depth and heat.
Chicken broth - Use good-quality broth.
Green onions and hot sauce - Mainly for garnish.

Suggested Tool

Mercer Culinary Enameled Cast Iron Round Dutch Oven, 6 qt., Matte Black

I suggest using a heavy-bottom pot with a tight-fitting lid when making this jambalaya on the stovetop. You will be browning a lot of meat, and a heavy pot distributes heat evenly to prevent burning and sticking while the lid traps steam to cook the rice properly.

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HOW TO MAKE JAMBALAYA

Step 1: Season chicken thighs with kosher salt and black pepper. Set aside. In a large Dutch oven or heavy pot over medium-high heat, brown the sausage slices until they develop some color and release their fat, about 5 minutes. Remove and set aside.

Step 2: In the same pot, brown the chicken pieces in the sausage fat until lightly browned on all sides, about 5-7 minutes. Remove from the pot and then remove excess fat, leaving about 2-3 tablespoons in the pot.

Step 3: Add the diced onion, bell pepper, celery, and minced garlic to the pot along with about 2 tablespoons of the chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon as the vegetables cook. Cook until the vegetables soften and start to caramelize, about 8-10 minutes, lightly.

Step 4: Stir in the rice, coating it with the vegetables and that flavorful fat. Add the Cajun seasoning, thyme, and cayenne pepper, stirring to distribute them through the rice evenly.

Step 5: Pour in the remaining 3 cups of chicken broth. Return the browned sausage and chicken to the pot along with any accumulated juices. Stir everything well and nestle the bay leaves on top. Bring to a boil.

ingredients for jambalaya in pot before steaming

Step 6: Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 22 minutes without lifting the lid.

Step 7: After 22 minutes, remove the pot from the heat and let it stand, still covered, for 5 minutes. This resting time enables the rice to finish cooking with residual heat. Then, open the lid, remove the bay leaves, and fluff the rice with a fork.

Step 8: Garnish with sliced green onions and serve with hot sauce on the side.

SERVING SUGGESTIONS

Jambalaya is a complete meal on its own, but I love serving it with Classic Southern Cornbread or Easy Cornbread Muffins. A simple green salad or Southern Cucumber Salad on the side adds a fresh, crisp contrast to the rich, spicy rice.

And don't forget the hot sauce. Louisiana-style hot sauce works well with this dish if you're a fan of some extra spice.

MAKE AHEAD AND STORAGE

Storage: Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen overnight, so it tastes even better the next day.
Freezing: Jambalaya freezes beautifully. Let it cool completely, then transfer to freezer-safe containers or bags. It'll keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen it up, or microwave individual portions with a damp paper towel on top to keep it from drying out.

TANYA'S TOP TIPS

Don't skip the browning - Browning the sausage and chicken creates fond (those stuck-on browned bits), which adds incredible depth of flavor to the whole dish. If the bottom of the pot is getting too dark, reduce the heat a bit. You don't want the fond to burn.
Keep the lid on - Once you cover the pot to simmer, do not lift the lid. Peeking releases steam and affects how evenly the rice cooks.
Let it rest - That 5-minute resting period after cooking is essential. It lets the rice finish absorbing any remaining liquid, making fluffing easier.

A LITTLE HISTORY OF JAMBALAYA

One thing I learned during my research is that jambalaya is influenced by Spanish paella. When I discovered that connection, I was overjoyed because I also love paella. In Louisiana, rice dishes, like Spanish paella, were adapted to local ingredients and blended with French and West African influences, and over time, jambalaya was born.

Now, jambalaya comes in two main styles. Creole jambalaya (often called "red jambalaya") includes tomatoes and is what you'll find in New Orleans and other urban areas. Cajun jambalaya (often called "brown jambalaya") skips the tomatoes entirely and comes from the rural bayous and small towns of south Louisiana. This recipe is Cajun-style—no tomatoes, just deep, rich flavor from browning the meat and building layers of seasoning.

RELATED RECIPES

I hope you love this jambalaya recipe as much as we do. If you're looking for more one-pot meals and Southern comfort food, try these out:

One-Pot Jerk Chicken and Rice - Caribbean flavors in an easy one-pot meal
Ground Chicken and Rice - this is my creative take on a Caribbean version of dirty rice. It's fun and delicious.
Dirty rice - I use chicken livers in my recipe, as I find they give it a more authentic taste than the traditional dirty rice I am familiar with.

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

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4.50 from 2 votes

Jambalaya Recipe

This Cajun jambalaya brings bold Louisiana flavors to your table, with smoky andouille sausage, tender chicken thighs, and the classic holy trinity of vegetables, all in a perfectly seasoned one-pot rice dish.

Prep Time20

Cook Time40

Total Time1

Course: entree

Cuisine: American, Cajun

Keyword: cajun jambalaya, jambalaya

Servings: people

Calories: 766kcal

Author: Tanya Harris

Ingredients

1 ½ pounds boneless skinless chicken thighs, chopped into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound andouille sausage sliced into ½-inch rounds
1 ½ cups diced yellow onion about 1 large onion
1 cup diced green bell pepper 1 medium pepper
1 cup diced celery about 2 stalks
4 cloves garlic minced
2 cups parboiled rice or long-grain white rice
4 cups chicken broth divided
2 tablespoons Cajun seasoning
2 bay leaves
1 teaspoon dried thyme
½ teaspoon cayenne pepper adjust to taste
½ cup sliced green onions
Hot sauce to taste

Instructions

Season chicken thighs with kosher salt and black pepper. Set aside. In a large Dutch oven or heavy pot over medium-high heat, brown the sausage slices until they develop color and release their fat, about 5 minutes. Remove and set aside.
In the same pot, brown the chicken pieces in the sausage fat until lightly browned on all sides, about 5-7 minutes. Remove and set aside with the sausage. Remove excess fat, leaving about 2-3 tablespoons in the pot.
Add the diced onion, bell pepper, celery, and minced garlic to the pot along with about 2 tablespoons of the chicken broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon as the vegetables cook. Cook until the vegetables soften and start to caramelize, about 8-10 minutes, lightly.
Stir in rice, coating it with the vegetables. Add Cajun seasoning, thyme, and cayenne pepper.
Pour in the remaining chicken broth. Return sausage and chicken to the pot along with any accumulated juices. Stir well and top with bay leaves. Bring to a boil.
Once boiling, reduce the heat to low, cover tightly, and simmer for 22 minutes without lifting the lid.
Remove from heat and let stand, covered, for 5 minutes. Open the lid, remove bay leaves, and fluff with a fork.
Garnish with sliced green onions and serve with hot sauce on the side.

Notes

This recipe uses parboiled rice because it doesn't get mushy and holds up well in one-pot dishes. Long-grain white rice works too, but it just won't be as firm and fluffy.
Jambalaya tastes even better the next day, as the flavors meld. Store in an airtight container in the refrigerator for up to 4 days.

Nutrition

Jamaican Pepper Steak

January 26, 2026 by Tanya Harris Leave a Comment

This Jamaican pepper steak is a quick stir-fry loaded with tender beef, sweet bell peppers, and warm island spices. It's the kind of weeknight dinner that comes together fast but tastes like you spent hours on it.

Jamaican pepper steak in a bowl with a spoon lifting up some of the pepper steak.

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!

Pepper steak is one of those dishes that reflects the Chinese influence in Jamaican cooking. The Jamaican version takes the stir-fry concept and adds scotch bonnet pepper, fresh thyme, allspice, and all-purpose seasoning. It's got that quick cooking method from Chinese cuisine, but the flavors are unmistakably Jamaican.

I make this when I want something quick and full of flavor. It works for a regular weeknight, but it's also nice enough for a romantic dinner at home. Serve it over rice.

Love, Tanya

JAMAICAN PEPPER STEAK AT A GLANCE

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 6 people
Best For: Quick weeknight dinners, romantic dinners, meal prep

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 Beef

Top sirloin or flank steak - Cut into thin strips about ¼ inch thick, slicing against the grain for tenderness.
Soy sauce, all-purpose seasoning, ground allspice, and cornstarch - These season and coat the beef. The cornstarch also helps with velveting, keeping the meat tender, and thickening the sauce later.

For the Sauce

Beef broth, dark soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and cornstarch

For the Stir-Fry

Bell peppers, yellow onion, garlic, fresh ginger, scotch bonnet pepper, fresh thyme, olive oil, and green onions - I use red, yellow, and green peppers. Slice the peppers and onion about ¼ inch thick. You can go a little thinner, but keep them thicker than ⅛ inch. Slice the peppers about the same thickness as the beef. Slice the garlic, mince the ginger, and slice the scotch bonnet (remove seeds for less heat).

HOW TO MAKE JAMAICAN PEPPER STEAK

This recipe comes together quickly once you start cooking, so have everything prepped and ready to go before you turn on the heat.

Step 1: Marinate the beef

In a bowl, combine the sliced beef with all-purpose seasoning, allspice, soy sauce, and cornstarch. Mix until the beef is evenly coated. Let it marinate for 30 minutes while you prep your vegetables and make the sauce. This marinating time makes a real difference in flavor and texture.

Step 2: Make the sauce

In a bowl, whisk together the beef broth, dark soy sauce, Worcestershire sauce, garlic powder, onion powder, ground black pepper, and cornstarch. Set this aside until you need it later.

Sauce for pepper steak with whisk in bowl.

Step 3: Sear the beef

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the beef in batches to avoid overcrowding the pan. Sear for 2-3 minutes, until browned, flipping halfway through. Remove it from the pan and set aside.

Step 4: Cook the vegetables

In the same pan, add 2 tablespoons of oil if needed. Add the yellow onions and peppers and cook for 3-4 minutes, stirring until they've softened. Add the garlic, ginger, green onions, scotch bonnet, and thyme sprigs and stir for another minute.

Step 5: Bring it together

Return the beef to the pan with the vegetables. Pour in the sauce you made earlier and stir everything together. Reduce the heat to medium and simmer for 2-3 minutes, until the sauce thickens.

Close-up side image of Jamaican pepper steak in a bowl.

Step 6: Finish and serve

Remove from heat and serve hot over rice.

VARIATIONS

Milder version - Skip the scotch bonnet entirely and use only bell peppers. You'll still get the Jamaican flavors from the thyme and allspice without the added heat.
Chicken pepper steak - Swap the beef for thinly sliced chicken breast or thighs. The cooking time stays about the same.
Extra vegetables - Add mushrooms, snap peas, or carrots to bulk it up.
Spicier version - Keep the seeds in the scotch bonnet, or add a second pepper. Or use a scotch bonnet pepper sauce.

SERVING SUGGESTIONS

Serve this pepper steak over white rice, brown rice, or my Jamaican rice and peas for a complete meal. Fried plantains make a sweet contrast to the savory stir-fry. You could also pair it with Jamaican cabbage for a lighter side option.

MAKE AHEAD AND STORAGE

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables may soften a bit, but it still tastes good.
Freezing: You can freeze this for up to 2 months. Let it cool completely before transferring to a freezer-safe container. With freezing, it may change the texture.
Reheating: Reheat in a skillet over medium heat until warmed through. You can add a splash of water or broth if the sauce has thickened too much.

TANYA'S TOP TIPS

Best beef cuts - Top sirloin, flank steak, or skirt steak work best. Slice against the grain about ¼-inch thick.
Don't overcrowd the pan - If your pan isn't big enough, cook the beef in batches. Overcrowding drops the temperature and the beef will steam instead of sear.
Prep everything first - Once you start cooking, things move fast. Have all your ingredients measured, chopped, and ready to go.

Hand holding bowl of pepper steak with fork picking up the steak.

RELATED RECIPES

I hope you love this Jamaican pepper steak as much as we do. If you're looking for more Jamaican and Caribbean-inspired recipes, try these out:

Jamaican curry chicken - Another weeknight favorite with bold island flavors.
One-pot jerk chicken and rice - Everything cooks together for an easy cleanup.
Brown stew chicken - A classic Jamaican comfort food with rich gravy.
Rasta pasta - Creamy Caribbean pasta with jerk-seasoned chicken.

If you make this Jamaican pepper steak recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

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Jamaican Pepper Steak Recipe

This Jamaican pepper steak combines tender beef strips with colorful bell peppers and warm island spices for a quick, flavorful stir-fry.

Prep Time15

Cook Time20

Total Time35

Course: entree

Cuisine: Caribbean

Keyword: Jamaican pepper steak, pepper steak

Servings:

Calories: 215kcal

Author: Tanya Harris

Ingredients

For the Beef

1 pound top sirloin or flank steak sliced into thin strips about ¼ inch thick
2 teaspoons all-purpose seasoning
½ teaspoon ground allspice
2 tablespoons soy sauce
½ tablespoon cornstarch

For the Sauce

1½ cups beef broth
2 tablespoons dark soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
1 tablespoon cornstarch

For the Stir-Fry

3-4 tablespoons olive oil divided
½ red bell pepper sliced into strips about ¼ inch thick
½ yellow bell pepper sliced into strips about ¼ inch thick
½ green bell pepper sliced into strips about ¼ inch thick
1 large yellow onion sliced into strips about ¼ inch thick
3 cloves garlic thinly sliced
1 tablespoon fresh ginger minced
1 scotch bonnet or habanero pepper thinly sliced (remove seeds for less heat)
2 sprigs fresh thyme or 1 teaspoon dried
3 green onions sliced

Instructions

In a bowl, season steak strips with all-purpose seasoning, allspice, soy sauce, and cornstarch. Mix well and let marinate for 30 minutes.
Make the sauce by whisking together beef broth, dark soy sauce, Worcestershire sauce, garlic powder, onion powder, ground black pepper, and cornstarch. Set aside.
Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add beef in batches (don't overcrowd) and sear for 2-3 minutes until browned, flipping halfway. Remove and set aside.
In the same pan, add 2 tablespoons oil if needed. Add the yellow onion and peppers and cook for 3-4 minutes, stirring until the onion and peppers have softened. Add garlic, green onion, ginger, scotch bonnet, and thyme and stir for an additional minute.
Return the beef to the pan and add the sauce. Stir to combine. Reduce the heat to medium and simmer for 2-3 minutes until the sauce has thickened.
Remove from heat and serve hot.

Video

Notes

Slice beef about ¼ inch thick against the grain for maximum tenderness
Slice peppers and onions about ¼ inch thick for even cooking
This is best served fresh, but leftovers keep for 3 days in the refrigerator

Nutrition

Cajun Broiled Shrimp (Quick and Easy)

January 12, 2026 by Tanya Harris Leave a Comment

This broiled shrimp is quick, flavorful, and ready in less than 30 minutes. With a simple Cajun marinade and a blast of high heat, you get tender shrimp with perfectly charred edges every time.

broiled shrimp on plate with lemon and pardley 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!

I keep bags of frozen jumbo shrimp in my freezer because they're one of the easiest proteins to work with. I can defrost them, peel and devein, and have dinner on the table fast. The broiler does most of the work, giving you those nice charred spots without having to stand over a hot pan.

This recipe uses garlic paste instead of minced garlic. The paste coats the shrimp evenly and saves prep time. You can buy it at the store or make your own by mashing fresh garlic with a pinch of salt. I like to serve this as an appetizer with cocktail sauce, or pair it with rice and vegetables for a complete meal. If you save your shrimp shells as I do, check out my Shrimp Stock recipe. Waste not, want not.

Love, Tanya

BROILED SHRIMP AT A GLANCE

Prep Time: 15 minutes
Cook Time: 6-8 minutes
Total Time: 21-23 minutes
Serves: 4
Best For: Quick weeknight dinners, appetizers, meal prep

A QUICK LOOK AT THE INGREDIENTS

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

Jumbo shrimp - I buy whole jumbo frozen shrimp, defrost and peel them myself, leaving the tails on. This lets me save the shells for making shrimp stock later. You can also buy peeled shrimp to save time.
Garlic paste - This is the secret to getting garlic flavor on every piece of shrimp. The paste coats better than minced garlic. You can find it in tubes at most grocery stores, or make it by mashing fresh garlic with salt until smooth.
Cajun seasoning - Adds heat and complexity. Different brands vary in saltiness, so taste your marinade before adding the shrimp.
Olive oil - Helps the marinade stick to the shrimp and prevents them from drying out under the broiler.
Worcestershire sauce - Adds savory depth and a bit of umami.
Salt and black pepper - To taste. Go easy on the salt since Cajun seasoning already contains it.
Fresh lemon wedges - A squeeze of lemon juice at the end brightens everything up.
Finely chopped parsley - for a pop of color when serving to make it fancy. But honestly, it's optional.

HOW TO MAKE BROILED SHRIMP

Step 1: Position the oven rack 4-6 inches from the heat source and then turn on the broiler. This distance gives you good charring without burning.

Step 2: Make the garlic paste by mashing the garlic with a pinch of salt until it forms a smooth paste. If you're using store-bought garlic paste, skip this step.

Step 3: In a bowl, combine the garlic paste, Cajun seasoning, olive oil, and Worcestershire sauce. Add salt and black pepper to taste. Since Cajun seasoning blends vary, taste the marinade and adjust the seasoning before adding the shrimp.

Step 4: Add the shrimp to the bowl and toss until they're evenly coated with the marinade.

Step 5: Arrange the shrimp in a single layer on a half sheet pan. Don't overlap them or they'll steam instead of char.

Step 6: Broil for 6-8 minutes, flipping halfway through, until the shrimp are pink, opaque, and slightly charred at the edges. Watch them closely since broilers vary in intensity.

Step 7: Remove from the oven and squeeze fresh lemon juice over the top. Top with parsley if using it. Serve immediately.

Having Fun with these Shrimp

I'm giving you a base recipe, but make it your own by trying some of these versions:

Spicy version: Add a pinch of cayenne pepper or red pepper flakes to the marinade.
Garlic butter: Brush the cooked shrimp with melted garlic butter as soon as they come out of the oven.
Herb addition: Toss in some fresh chopped parsley or cilantro for color and freshness.
Different seasonings: Swap the Cajun seasoning for Old Bay, jerk seasoning, or Italian herbs.

SERVING SUGGESTIONS

Serve this broiled shrimp as an appetizer with cocktail sauce or remoulade for dipping. It's great for parties.

For a full meal, pair it with Jamaican Rice and Peas, Easy Yellow Rice, or Oven-Baked Rice. Add a side of Marinated Air Fryer Vegetables or a simple green salad.

The shrimp also works great over pasta. Try it with Rasta Pasta or mixed into a cold pasta salad.

HOW TO BUY AND PREP SHRIMP

I buy whole frozen jumbo shrimp and defrost them in cold water. Once thawed, I peel and devein them myself. This takes a few extra minutes, but it saves money and lets me keep the shells for making stock.

When buying frozen shrimp, check the ingredient list. You want shrimp, with shrimp as the only ingredient listed. Some brands add sodium tripolyphosphate or other preservatives, which prevent the shrimp from charring properly under the broiler. Plain shrimp will give you those nice caramelized edges.

This recipe uses very large or jumbo shrimp (16/20 to 21/25 count per pound), which is why the cook time is 6-8 minutes. If you're using smaller shrimp, such as medium (41/50 count) or large (31/40 count), reduce the cook time to 4-6 minutes and watch them closely. Just know that smaller shrimp won't char the same way larger ones do because they cook through faster.

If you're short on time, buy already peeled and deveined shrimp. They work just as well in this recipe.

MAKE AHEAD AND STORAGE

Storage: Keep leftover broiled shrimp in an airtight container in the refrigerator for up to 3 days. The texture stays good, though they won't be quite as crispy as when fresh.

Freezing: You can freeze cooked shrimp for up to 2 months. Thaw in the refrigerator overnight, then reheat.

Reheating: Warm in a skillet over medium heat for 2-3 minutes, or microwave in 30-second intervals. Don't overcook or they'll get rubbery.

TANYA'S TOP TIPS

Don't skip tasting the marinade before adding the shrimp. Cajun seasonings vary widely in salt content, and you don't want oversalted shrimp.
Make sure your shrimp are dry before tossing them in the marinade. Pat them with paper towels if needed. Wet shrimp won't brown properly.
Keep an eye on them while broiling. Broilers vary in intensity, and shrimp can go from perfectly done to overcooked in less than a minute.

RELATED RECIPES

I hope you love this broiled shrimp recipe as much as we do. If you're looking for more shrimp recipes or other broiled dishes, try these out:

Baked Jamaican Jerk Shrimp - Spicy, smoky, and full of island flavor. This recipe adds some peppers and pineapple. It's perfect for using in bowls or wrapping up with a tortilla.
Air Fryer Lemon Garlic Shrimp - Another quick cooking method with bright citrus notes. This is perfect for my friends who love cooking in the air fryer and want well-flavored shrimp.
Juicy Broiled Chicken Breast - If you love broiling, try this chicken recipe. It's perfect for using in salads.
Shrimp Cocktail - A classic appetizer that never goes out of style.
Easy Shrimp Salad - Perfect for lunch or light dinners, using poached shrimp.
New Orleans BBQ Shrimp - a quick stovetop dish with the most flavorful sauce.

If you make this broiled shrimp recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

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Broiled Shrimp Recipe

This broiled shrimp is quick, flavorful, and ready in less than 30 minutes. With a simple Cajun marinade and perfectly charred edges, it's an easy weeknight dinner or appetizer.

Prep Time15

Cook Time6

Total Time21

Course: Appetizer

Cuisine: American

Keyword: broiled shrimp, broiled shrimp recipe

Servings: people

Calories: 152kcal

Author: Tanya Harris

Equipment

Sheet Pan

Ingredients

1 lb jumbo shrimp peeled and deveined
2 teaspoons garlic paste about to 2 garlic cloves
2 teaspoons Cajun seasoning
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
Fresh lemon wedges for serving
Chopped parsley for garnish optional

Instructions

Position the rack 4-6 inches from the heat source and then turn on the broiler.
In a bowl, combine the garlic paste, Cajun seasoning, olive oil, and Worcestershire sauce. Add salt and black pepper to taste.
Add the shrimp to the bowl and toss until evenly coated with the marinade.
Arrange the shrimp in a single layer on a half sheet pan.
Broil for 6-8 minutes, flipping halfway, until the shrimp are pink, opaque, and slightly charred at the edges.
Remove from the oven and squeeze fresh lemon juice over the top. Top with parsley if using. Serve immediately.

Notes

Cajun seasoning blends vary in salt content. Always taste the marinade before adding extra salt.
Pat shrimp dry before marinating for better browning.
Don't overlap shrimp on the pan or they'll steam instead of char.

Nutrition

Black Bean Soup Recipe

December 24, 2025 by Tanya Harris 4 Comments

This black bean soup is hearty, smoky, and loaded with flavor. Made with tender black beans, smoky ham hock, and warm spices, it's the kind of cozy soup that hits the spot every time.

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 a regular reader here, you know I love a good cozy soup with lots of flavor. That's exactly what this black bean soup is. I'm a huge fan of black beans. They're filling, flavorful, and I use them all the time. You'll find them in my Slow Cooker Black Beans, my Black Bean Salsa, and now in this soup.

This is one of those recipes I make when I want something comforting and easy. I usually make this in my pressure cooker for a quicker meal, but sometimes I let it simmer away on the stovetop until the beans get tender. The smoky ham hock gives it so much flavor, and that splash of vinegar at the end really brightens everything up.

Love, Tanya

Black Bean Soup At a Glance

Prep Time: 20 minutes
Cook Time: 45 minutes (pressure cooker) or 1 hour 30 minutes (stovetop)
Total Time: 1 hour (pressure cooker) or 1 hour 45 minutes (stovetop)
Serves: 6-8
Best For: Weeknight dinners, cozy lunches, meal prep

A Quick Look at The Ingredients

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

Olive oil - used for sautéing the vegetables. Feel free to use any other high-heat cooking oil, like avocado oil, or even bacon fat.
Yellow onion, green bell pepper, garlic - diced onion and bell pepper, minced garlic form the aromatic base.
Ground cumin, dried oregano, salt, pepper, and bay leaves - to add seasoning to this dish.
Dried black beans - rinsed and picked over, no soaking needed
Smoked ham hock - this is what gives the soup its smoky, rich flavor. You can sub this with smoked turkey, bacon, or simply leave it out if you aren't a fan. You can add a little chipotle in adobo or smoked paprika if you want that smoky flavor with no meat.
Broth, water - chicken or vegetable broth both work great, combined with water to cook the beans.
White vinegar - added at the end to brighten the flavors
For serving - sour cream, chopped onion, cilantro, lime wedges.

How to Make Black Bean Soup

I've added instructions for the pressure cooker and the stovetop. This recipe is so adaptable.

Step 1: Set your pressure cooker to sauté mode on high. Add the olive oil and heat until shimmering. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened. Add the minced garlic, cumin, and oregano. Sauté for about 10 seconds, then turn off the sauté function.

vegetables in pressure cooker being cooked

Step 2: Add the black beans, ham hock, bay leaves, broth, and water to the pot. Stir to combine. Secure the lid and set to pressure cook on high for 45 minutes. When the time is up, allow the pressure to release naturally.

ham hock and beans and liquid in pressure cooker

Step 3. Carefully remove the ham hock and the bay leaves from the pot. Shred the meat from the bone, discarding the bone and any excess fat. Return the shredded meat to the pot. Discard the bay leaves. Using a wooden spoon, smash some of the beans against the side of the pot to create a thicker, creamier texture while keeping some beans whole.

Step 4. Stir in the white vinegar, then adjust the seasoning with salt and pepper to taste. Serve hot with sour cream, chopped onion, cilantro, and lime wedges.

Stovetop Method

Follow step 1 above, using a large pot or Dutch oven over medium-high heat instead of a pressure cooker. Add the black beans, ham hock, bay leaves, broth, and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, or until beans are tender.

Stir occasionally and add more water if needed. Remove the ham hock, shred the meat, and return it to the pot. Smash some of the beans against the side of the pot for texture. Stir in the white vinegar, then adjust the seasoning with salt and pepper to taste. Serve hot with toppings.

Variations

Make it vegetarian by omitting the ham hock and using vegetable broth. Add a teaspoon of smoked paprika for that smoky depth you'll be missing.
Use different toppings, such as shredded cheese, avocado, or crushed tortilla chips.
Add a can of diced tomatoes or some chopped carrots and celery to the soup for extra vegetables.
For a thicker soup, mash more of the beans. For a thinner soup, add more broth or water.

Serving Suggestions

Serve this black bean soup with warm cornbread or add a side of rice to make it even more filling.
Top with fresh jalapeños if you like some heat.

black bean soup in bowl with linen on side

Should I Soak the Beans?

I usually skip soaking the beans, and they turn out perfectly tender using either cooking method. However, if you want to soak them, go right ahead. Soaking means your beans will cook a bit faster. If you do soak them, reduce the pressure cooking time to about 30 minutes or the stovetop time to about 1 hour.

If your beans are older, they may need a little extra time; just keep simmering until they’re tender.

Make Ahead and Storage

Store leftover black bean soup in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits, so you may need to add a bit of broth or water when reheating. The soup can be frozen for up to 3 months.

Tanya's Top Tips

No need to soak the beans for either cooking method; they'll cook perfectly as is.
The vinegar at the end brightens the flavors, so don't skip it. You could also use lime juice or lemon. It brightens the dish.
When shredding the ham hock meat, watch out for small bones and remove any excess fat.
Hold back on extra salt until after cooking, since the ham hock and broth can be salty.

I hope you love this black bean soup recipe as much as we do. If you're looking for more hearty soup recipes, try these out:

Split Pea Soup with Ham - Another flavorful soup, but made with the ham bone.
Sausage Lentil Soup - Hearty and full of flavor, sausage and lentils are such a good combo.
15 Bean Soup - If you love bean soups, this one's a must-try. I use Italian sausage to season this 15-bean soup.
Vegetable Beef Soup - Hearty and delicious, perfect for cold days.

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5 from 1 vote

Black Bean Soup Recipe

This hearty black bean soup is rich, flavorful, and made with smoky ham hock for depth. The pressure cooker makes it quick and easy, while the stovetop method is just as delicious with a bit more patience. Serve with sour cream, fresh cilantro, chopped onion, and lime wedges for a complete meal.

Prep Time20

Cook Time45

Total Time1 5

Course: Soup

Cuisine: American, Caribbean

Keyword: black bean soup

Servings: people

Calories: 416kcal

Author: Tanya Harris

Ingredients

2 Tablespoons olive oil
1 large yellow onion diced
1 large green bell pepper diced
4-6 cloves garlic minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 lb dried black beans rinsed and picked over
1 smoked ham hock about 7.9 ounce
4 cups chicken broth or vegetable
2 cups water
2 bay leaves
Salt and pepper to taste
2 Tablespoons white vinegar

Instructions

Pressure Cooker Method

Set pressure cooker to sauté mode. Add olive oil, onion, and bell pepper. Sauté 5 minutes until softened. Add garlic, cumin, and oregano. Sauté 10 seconds, then turn off sauté function.
Add black beans, ham hock, bay leaves, broth, and water. Secure lid and pressure cook on high for 45 minutes. Allow natural pressure release.
Remove the bay leaves and discard.. Remove ham hock, shred meat, and return to pot. Smash some beans against the side of the pot for thicker texture.
Stir in vinegar and season with salt and pepper. Serve hot with desired toppings.

Stovetop Method

Heat olive oil in large pot over medium-high heat. Add onion and bell pepper. Sauté 5 minutes until softened. Add garlic, cumin, and oregano. Sauté 10 seconds.
Add black beans, ham hock, bay leaves, broth, and water. Bring to a boil, then reduce to low. Cover and simmer 1 hour 30 minutes until beans are tender. Stir occasionally and add water if needed.
Remove the bay leaves and discard. Remove ham hock, shred meat, and return to pot. Smash some beans for texture. Stir in vinegar and season with salt and pepper. Serve hot with desired toppings.

Video

Notes

For a vegetarian version, omit the ham hock and use vegetable broth. Add a teaspoon of smoked paprika for depth.
Soup keeps well in the refrigerator for up to 5 days and freezes beautifully for up to 3 months.

Nutrition

Jamaican Sorrel Drink

December 17, 2025 by Tanya Harris 5 Comments

This Jamaican sorrel drink is a Holiday staple. It's made from dried sorrel steeped with warming spices until it turns a gorgeous ruby color. The flavor is tart and slightly sweet, and I love serving it ice-cold.

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 Christmas morning deserves a tall glass of cold, refreshing sorrel punch. I know, it seems backward to drink a tall glass of cold anything during the winter, but this sorrel punch is a traditional drink I grew up drinking. It’s pretty much a must in any Caribbean household.

Sorrel generally involves overnight steeping of fresh or dried sorrel to release the flavors. It's pretty quick to get everything together; you just need patience in getting the herbs to steep long enough to release maximum flavor.

Initially, I made this in a pressure cooker to speed up the process, but the traditional stovetop method is best. You just gotta give it a day or 2 to get the best flavor possible. But the wait is so well worth it.

For more drink recipes, check out my Homemade Cranberry Lemonade and Slow Cooker Hot Holiday Punch.

♡, Tanya

A Quick Look at the Ingredients

Sorrel - These are the dried sepals of the hibiscus flower, deep red in color. I use dried sorrel, which you can find at Caribbean markets or online.
Ginger - Freshly grated ginger is best. It makes a real difference in the flavor, so don't skip this step.
Whole Spices - I use pimento seeds (allspice berries), whole cloves, and a cinnamon stick. These warm spices give the drink its signature holiday flavor. Feel free to use more or less of these, but I strongly suggest using whole spices rather than ground. Ground spices may make your drink muddy.
Water - The base for steeping everything together.

How to make this sorrel drink

Step 1: Wash the sorrel and ginger and drain the water. Add the sorrel, ginger, pimento seeds, cloves, and cinnamon stick to a large pot with the water and bring to a boil.

ingredients for sorrel in water on stovetop being boiled

Step 2: Remove from heat immediately and cover the pot. Let the mixture steep for at least 8 hours, or preferably overnight in the refrigerator.

Step 3: Strain the mixture and discard the solids. Sweeten with sugar to taste, stirring until fully dissolved.

Step 4: Serve chilled over ice. Store in the refrigerator for up to 2 weeks. The flavor improves after a day or two.

What is sorrel?

Caribbean sorrel is also known as the Roselle plant (Hibiscus sabdariffa), which is a species of the hibiscus flower. This sorrel is not the same as the leafy green plant known as sorrel. This sorrel is bright red in color and gives dishes an amazing, deep, rich red color, perfect for Christmas!

It adds a tart and tangy flavor, similar to cranberries or pomegranate. Another popular name for this beautiful flower is "flor de jamaica."

You can find dried sorrel leaves in Caribbean markets or online.

There are also many well-known health benefits of sorrel, a.k.a. hibiscus. To be honest, I like to prepare and drink this year-round, not just for Christmas.

How do you serve it?

This punch is best served ice cold, so once you have made it, keep it in the fridge until you are ready to serve. Fill glasses with ice, pour the drink over it, and garnish with a fresh orange slice.

Two glasses of sorrel drink garnished with orange slices

Tanya's Top Tips

Use freshly grated ginger rather than pre-grated for the best flavor. Don't skip on grating the ginger, it makes a difference in the flavor.
If you prefer some alcohol in your holiday drinks, you can easily spike this sorrel drink. Add white rum or vodka to the pitcher or to the individual glasses before serving.
For a fizzy drink, I add a splash of Ginger ale to the top when serving.

More Holiday Drink Recipes

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4.80 from 5 votes

Jamaican Sorrel Drink Recipe

This Jamaican sorrel drink is a herb infused beverage served over ice. Traditionally served during the holidays it's refreshing, easy to make and full of flavor.

Prep Time10

Steep Time8

Total Time8 10

Course: Drinks

Cuisine: Jamaican

Keyword: how to make sorrel drink, sorrel and ginger, sorrel drink

Servings: drinks

Calories: 27kcal

Author: Tanya Harris

Equipment

Dried Sorrel

Ingredients

4 Oz dried sorrel about 3 cups
3 Oz ginger grated
1 Tablespoon pimento seeds allspice berries
1 teaspoon whole cloves
1 stick cinnamon
10 cups water
sugar to taste

Instructions

Wash the sorrel and ginger and drain the water. Add the sorrel, ginger, pimento seeds, cloves, and cinnamon stick to a large pot with the water and bring to a boil.
Remove from heat immediately and cover the pot. Let the mixture steep for at least 8 hours, or preferably overnight in the refrigerator.
Strain the mixture and discard the solids. Sweeten with sugar to taste, stirring until fully dissolved.
Serve chilled over ice. Store in the refrigerator for up to 2 weeks. The flavor improves after a day or two.

Video

Notes

Use freshly grated ginger rather than pre-grated for the best flavor.
Sweeten with brown sugar or dilute with additional water to suit your tastes.
I usually add about 1 cup of sugar.

Nutrition

This post was originally published September 14, 2020. It has been updated with new photos and information.

Easy Creamy Broccoli Cheddar Soup Recipe

December 15, 2025 by Tanya Harris 7 Comments

This homemade broccoli cheddar soup is thick, creamy, and ready in about 45 minutes. A touch of nutmeg and thyme round out the flavors, and it tastes just like the restaurant version I've been ordering for years.

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 on a mission lately to up my culinary skills, and one of the things I'm most proud of is learning to make my own soups from scratch. I love a roux soup to keep me cozy, especially during the colder months. There's something about mastering that butter and flour base that makes you feel like a real cook.

Broccoli and cheddar soup is something I’ve always ordered at restaurants, and I was so glad when I finally decided to make it at home. After making my Cream of Mushroom Soup and loving the roux technique, I knew I had to tackle broccoli cheddar next. Creamy soups might be my favorite.

I also make my own Homemade Chicken Broth now, which is perfect for recipes like this.

The best part about this recipe is how it comes together in under an hour and tastes better than anything you’d get at a chain restaurant.

♡, Tanya

Broccoli Cheddar Soup At a Glance

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6
Best For: Weeknight dinners, cozy lunches, meal prep

A Quick Look at The Ingredients You'll Need

Butter and all-purpose flour - The foundation of your roux. Use unsalted butter so you can control the salt level. All-purpose flour works with the butter to create the roux that thickens your soup.
Onion, celery, carrot - This aromatic trio adds depth and a subtle sweetness to the soup base.
Garlic - Use 2 to 4 cloves, depending on how much you love garlic. Or more, it's your soup, and I honestly think there are no rules when it comes to how much garlic to add.
Broccoli - Fresh or frozen works here. I chop the stems separately from the florets since the stems need more cooking time. If you're looking for more ways to use broccoli, try my Air Fryer Broccoli or Oven Baked Broccoli.
Chicken or vegetable broth - The liquid base of your soup. Use homemade or store-bought.
Heavy cream - This is what makes the soup rich and creamy.
Sharp cheddar cheese - Grate it fresh from a block for the best melting quality and flavor.
Dried thyme, ground nutmeg, salt, and pepper - For seasoning the soup.

ingredients for broccoli cheddar soup on table

How to Make Broccoli Cheddar Soup

Step 1: Melt the butter in a large pot or Dutch oven over medium-low heat. Add the onion, celery, carrot, garlic, and a pinch of salt. Cook gently, stirring occasionally, until the vegetables are soft and translucent, about 6 to 8 minutes. You want them soft, not browned.

Step 2: Add the chopped broccoli stems and cook for 3 to 4 minutes, stirring occasionally, until the stems begin to soften.

Step 3: Sprinkle the flour evenly over the vegetables. Stir well to coat everything, then cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste. This is your roux.

Step 4: Gradually whisk in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.

Step 5: Add the broccoli florets and thyme to the pot. Bring to a simmer and simmer gently, uncovered, until all vegetables are completely tender, about 8 to 10 minutes. If using frozen broccoli, this may take slightly less time.

broccoli and vegetables covered in broth in pot

Step 6: Remove the pot from the heat and carefully puree the soup to your desired consistency. For a perfectly smooth soup, puree all of it; for a chunkier soup, puree only half and leave the rest with texture.

Step 7: Return the soup to the pot if you used a blender, and stir in the heavy cream. Add the grated cheddar cheese in small handfuls, stirring after each addition until all the cheese is melted and the soup is smooth and creamy.

Step 8: Taste and adjust seasoning with salt and pepper. Add the nutmeg.

broccoli cheddar soup being picked up with spoon

Variations

Make it chunky: If you prefer a chunkier soup with visible broccoli pieces, only puree half of the soup and leave the rest with texture.
Add protein: Stir in shredded rotisserie chicken or crispy bacon bits for a heartier meal.
Use different cheese: Try a combination of sharp cheddar and gruyere for a more complex flavor, or add a bit of parmesan for extra depth.
Spice it up: Add a pinch of cayenne pepper or red pepper flakes for a slight kick.
Make it vegetarian: Use vegetable broth instead of chicken broth.

Serving Suggestions

This soup is a meal on its own, but it goes great with crusty bread for dipping. A simple side salad makes a nice contrast to the richness of the soup. You can also serve it in bread bowls for an extra special presentation. That may be next on my list of culinary skills to attempt.

For a complete comfort food meal, pair it with Air Fryer Biscuits, mayonnaise biscuits, or a grilled cheese sandwich.

Can I Make This Soup Ahead or Freeze It?

This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if it's too thick.

You can freeze this soup for up to 2 months. When ready to serve, reheat it slowly on the stovetop from frozen, whisking frequently as it thaws and warms. This helps keep the texture smooth and prevents the dairy from separating.

Troubleshooting: Why Did My Soup Turn Out Grainy?

If your soup turned out grainy, it's usually because the cheese was added when the soup was too hot, causing the proteins to seize up. Always remove the soup from direct heat before adding the cheese, and add it gradually while stirring. Using freshly grated cheese from a block rather than pre-shredded cheese also helps, since pre-shredded cheese contains anti-caking agents that can affect texture.

Tanya's Top Tips for the Best Broccoli Cheddar Soup

Don't rush the roux: Take your time cooking the flour with the vegetables for a few minutes. This cooks out the raw flour taste and ensures your soup won't have a pasty flavor.
Use block cheese: Pre-shredded cheese contains anti-caking agents that can make your soup grainy. Grate your own cheese from a block for the smoothest, creamiest results.
Control the thickness: If your soup is too thick, thin it out with a bit more broth or cream. If it's too thin, let it simmer a bit longer or make a small additional roux with a tablespoon each of butter and flour, then whisk it into the soup.
Season as you go: Add salt at the beginning when cooking the vegetables to help them release moisture and soften properly. Taste and adjust the seasoning again at the end.
Save some florets: If you like texture in your soup, reserve a handful of small florets to stir in after blending for some nice bites of broccoli.

If you make this Broccoli Cheddar Soup, I'd love to hear how it turned out! Leave a comment below and let me know what you think.

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5 from 2 votes

Creamy Broccoli Cheddar Soup

A creamy, comforting broccoli cheddar soup made with a classic roux base. This recipe features the beloved combination of sharp cheddar and tender broccoli, elevated with warm nutmeg and freshly ground black pepper for aromatic depth.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Keyword: broccoli cheddar soup

Servings: people

Calories: 274kcal

Author: Tanya Harris

Ingredients

4 tablespoons unsalted butter
1 medium onion chopped
1 stalk celery chopped
1 medium carrot chopped
2 to 4 garlic cloves chopped
4 cups broccoli fresh or frozen (stems chopped, florets cut into bite-sized pieces, and stems separated from florets)
4 tablespoons all-purpose flour
4 cups chicken or vegetable broth
½ cup heavy cream
1 cup sharp cheddar cheese grated (plus extra for garnish)
1 teaspoon dried thyme
¼ teaspoon ground nutmeg
Salt and pepper to taste

Instructions

Melt the butter in a large pot or Dutch oven over medium-low heat. Add the onion, celery, carrot, and garlic. Add a pinch of salt. Cook gently, stirring occasionally, until the vegetables are soft and translucent, about 6 to 8 minutes. The goal is to soften without browning.
Add the chopped broccoli stems and cook for 3 to 4 minutes, stirring occasionally, until the stems begin to soften.
Sprinkle the flour evenly over the vegetables. Stir well to coat everything, then cook for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste.
Gradually whisk in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer.
Add the broccoli florets and thyme to the pot. Bring to a simmer and simmer gently, uncovered, until all vegetables are completely tender, about 8 to 10 minutes. If using frozen broccoli, this may take slightly less time.
Remove the pot from the heat and carefully puree the soup in batches in a blender until silky smooth, allowing steam to escape from the lid. Or use an immersion blender. You can also puree the soup to your desired consistency.
Return the soup to the pot (if using a blender) and stir in the heavy cream. Add the grated cheddar cheese in small handfuls, stirring after each addition until all the cheese is melted and the soup is smooth and creamy.
Stir in the nutmeg and season with salt and pepper to taste.
Ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese or a sprinkle of fresh thyme leaves if desired.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to thin the soup.
Always remove the soup from the heat before adding the cheese and add it gradually while stirring to prevent the cheese from becoming grainy. Use freshly grated cheese from a block for the best results.

Nutrition

Homemade Hot Cocoa Recipe

December 9, 2025 by Tanya Harris 2 Comments

This homemade hot cocoa recipe is rich, creamy, and made with simple ingredients you probably already have in your kitchen. It's the perfect warm drink for cozy winter nights.

hot cocoa in mug with marshmallows 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'm a huge fan of warm drinks during the wintertime. Hot apple cider is one of my go-tos, but I also love a good cup of warm cocoa. The thing is, in my family, it's usually just my husband, my daughter, and me who want hot chocolate at any given time. Making a big batch would go to waste, so I like to make servings for two.

This recipe uses an ingredient I don't see in most hot chocolate recipes: butter. I add a bit to emulsify the hot cocoa powder and milk, remove any grainy bits, and make the hot cocoa a little richer. It's such a great addition.

♡, 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.

Milks - I use both whole milk and evaporated milk as the base in this hot cocoa.
Unsweetened cocoa powder - gives you that deep chocolate flavor.
Granulated sugar - sweetens the cocoa to just the right level.
Salt - just a small pinch to enhance all the flavors.
Vanilla extract - adds warmth and depth. Feel free to leave this out if you aren't a fan.
Unsalted butter - When I first made this recipe without butter, I noticed the cocoa powder would separate and float at the top after a while. Butter acts as an emulsifier, keeping everything smooth and blended. Plus, it adds richness.

How to Make Hot Cocoa

Step 1: In a small saucepan, melt the butter over medium-low heat. Add the cocoa powder, sugar, and salt to the melted butter. Whisk everything together.

Step 2: Add the milk slowly, about two tablespoons at a time, whisking constantly until the mixture is smooth with no dry bits of cocoa powder.

Step 3: Stir in the remaining milk and evaporated milk. Heat over medium-low, stirring often, until the hot chocolate is hot and steamy but not boiling.

Step 4: Remove from the heat, stir in the vanilla, and taste. You can adjust the sugar if you need to. Top with marshmallows or whipped cream.

Tanya's Top Tips

Keep the heat at medium-low and stir often. If the hot chocolate boils, it can develop a skin on top, and the texture won't be as smooth.
When you first add the milk to the cocoa paste, take your time and whisk constantly. This prevents any dry cocoa powder from clumping.
A few drops of peppermint extract turn this into a peppermint hot chocolate. A pinch of cinnamon or cayenne pepper for a Mexican hot chocolate vibe.

Why Make Homemade Hot Cocoa?

When you make hot cocoa from scratch, you're using whole ingredients without any mysterious additions that come in those packet mixes. Plus, you likely already have everything you need at home. It takes just about 10 minutes from start to finish, and the flavor is so much better than anything from a box.

FAQs

Can I scale this recipe?

Yes! This recipe serves two, but you can easily double or triple it if you're serving more people. Just use a larger pot and keep an eye on it so it doesn't boil.

Looking for more cozy drink recipes? Try these out:

Eggnog - this homemade version is made on the stovetop. One of my favorite drinks to make over the Holidays.
Hot Apple Cider - I like to make a big batch for the Holidays. It's always a hit at our Holiday parties.

If you make this hot cocoa recipe, please let me know how you like it by leaving a review below. Your feedback is appreciated!

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5 from 1 vote

Homemade Hot Cocoa

This homemade hot cocoa recipe is rich, creamy, and made with simple ingredients you probablyalready have in your kitchen. It's the perfect warm drink for cozy winter nights when you wantsomething comforting.

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: American

Keyword: hot chocolate, hot cocoa

Servings: people

Calories: 558kcal

Author: Tanya Harris

Ingredients

2 tablespoons unsalted butter
5 tablespoons granulated sugar
4 Tablespoons unsweetened cocoa powder
Small pinch of salt
2 cups whole milk
1 cup evaporated milk
½ teaspoon vanilla extract
marshamallows or whipped cream for toppings optional

Instructions

In a small saucepan, melt the butter over medium-low heat.
Add cocoa powder, sugar, and salt to the melted butter and whisk together.
Add the milk slowly, about two tablespoons at a time, whisking constantly until smooth with no dry bits.
Stir in the rest of the milk and the evaporated milk.
Heat over medium-low, stirring often, until the hot chocolate is hot and steamy but not boiling.
Take off the heat, stir in vanilla, and taste. Adjust sugar if needed. Top with marshmallows or whipped cream.

Video

Notes

• This hot cocoa is best served immediately while hot. The butter helps keep the cocoa from
separating, but it tastes best fresh.
• You can easily scale this recipe up or down. Double the recipe for 4 servings, or halve it for a single serving.

Nutrition

Classic Pot Roast (Slow Cooker Method)

December 1, 2025 by Tanya Harris 6 Comments

This Classic Pot Roast recipe is a hearty, comforting dish that brings tender beef and perfectly cooked vegetables together in a rich, savory gravy. The slow cooker does all the work while you go about your day, making this the perfect Sunday dinner or weeknight meal when you want something substantial without the fuss.

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 all for easy, delicious, and hearty meals, and pot roast checks every box for us. This recipe takes minimal prep and cooks all day in the slow cooker, which makes it perfect for days when we want a fulfilling meal without a lot of work. I do a bit of prep in the morning, then let it cook while I go about my day.

What really takes this pot roast to the next level is finishing the gravy with beurre manié, a butter-and-flour paste. I'm used to using a roux to thicken gravy, but this French method blew my mind.

You whisk the paste into the cooking liquid at the end, and it creates the most silky, restaurant-quality gravy, free of lumps. It's simply amazing.

♡, 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.

Beef chuck roast - preferably a flat or thin cut for even cooking. This is the cut I usually find at my grocery store.
Kosher salt and black pepper - for seasoning the roast before searing.
Vegetable oil - for searing the roast. Feel free to substitute with any high-heat cooking oil of your choice.
Yellow onion and celery (chopped) and garlic (minced) - The onion, celery, and garlic melt into the gravy as they cook, adding body and flavor.
Tomato paste - adds richness and umami.
Beef broth, Worcestershire sauce, and balsamic vinegar - the flavor base for the gravy.
Bay leaves, dried rosemary, dried thyme - aromatics that infuse the dish.
Carrots - cut into 1-inch chunks; these stay intact for serving
Baby potatoes - left whole and unpeeled. Yukon Gold or small red potatoes work best.
Softened unsalted butter and all-purpose flour - for making the gravy with the beurre manié technique. This step is optional if you want a thicker sauce.

How to make pot roast in the slow cooker

Step 1: Season the roast generously on all sides with kosher salt and black pepper. Heat oil in a large skillet over medium-high heat and sear the roast until it’s deeply browned on all sides, about 3-4 minutes per side. Transfer the seared roast to your slow cooker.

Step 2: In the same skillet, add the chopped onion and celery and sauté for 2-3 minutes until fragrant. Add the garlic and tomato paste and sauté for another 30 seconds.

aromatics in cast iton pan after sauteeing

Step 3: Pour in the beef broth and use a wooden spoon to scrape up all those flavorful brown bits from the bottom of the pan. Add the Worcestershire sauce, balsamic vinegar, bay leaves, rosemary, and thyme, stirring to combine. Pour this mixture over the roast in the slow cooker.

roast in slow cooker with ingredients poured over it

Step 4: Add the carrots and potatoes on top of the roast. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours. Start checking at 8 hours to see if the beef is fork-tender.

vegetables in slow cooker before cooking pot roast

Step 5: When the roast is done, remove the beef and vegetables from the slow cooker and transfer them to a serving platter. Cover with foil to keep everything warm. Remove and discard the bay leaves.

pot roast and vegetables after cooking for hours int he slow cooker with spoon picking it up

Step 6: For the gravy, pour the cooking liquid into a saucepan and simmer over medium heat. In a small bowl, mash together the softened butter and flour with a fork until smooth. Whisk the paste into the simmering liquid, adding it a little at a time in marble-sized pieces.

Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your desired consistency. Taste and adjust the salt and pepper as needed.

gravy thickened and being held with spoon

Step 7: Shred the beef and serve it with the vegetables and plenty of gravy.

Serving Suggestions

Serve this as is, or with some crusty bread. A simple green salad pairs well with the dish. If you want more starch, add buttered egg noodles or extra mashed potatoes alongside.

What cut of beef is best for a pot roast?

Chuck roast is the best cut for pot roast because it has good marbling and stays moist during long cooking. Look for a flat-cut chuck roast rather than a rolled roast. The connective tissue breaks down as it cooks, which makes the meat tender.

Storage and Make Ahead Information

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the gravy.

To freeze, place the shredded beef, vegetables, and gravy in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

For make-ahead prep, you can sear the roast and prepare the gravy base (steps 1-3) the day before. Store everything in the refrigerator overnight, then assemble in the slow cooker and start cooking the next day.

Tanya’s Top Tips

Slow cooker temperatures vary by brand, so if your roast isn’t fork-tender after 8 hours on LOW, continue cooking and check every 30-60 minutes. The meat should practically fall apart when it’s done.
Keep the roast about ⅓ to ½ submerged in liquid, not completely covered. This ensures proper braising without making the gravy too thin.
The onions and celery are chopped small intentionally so they melt into the gravy as they cook, adding body and flavor. The carrots are left in larger chunks so they hold their shape and can be served as part of the meal.
If using double-concentrated tomato paste, use only 1 tablespoon instead of 2 tablespoons to avoid an overly intense tomato flavor.

FAQ

Do I have to sear the meat first?

You can skip searing if you’re short on time, but I recommend doing it. Searing creates a crust on the meat and leaves brown bits in the pan that add a lot of flavor to the gravy. It only takes about 10 minutes.

I hope you love this recipe as much as we do. If you’re looking for more hearty comfort food recipes, try these out:

Stovetop Beef Stew - A rich, warming stew perfect for cold evenings. Made with onions and peppers, it's a spin on classic beef stew.
Braised Short Ribs - Fall-off-the-bone tender with incredible depth of flavor. Serve them over polenta for a restaurant-quality experience.
Oxtail - this oxtail dish is braised until tender and covered in a delicious gravy. Made in the pressure cooker to speed things up, but still resulting in a tender, melt-in-your-mouth dish.

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5 from 2 votes

Slow Cooker Pot Roast Recipe

This classic pot roast delivers fall-apart tender beef with perfectly cooked vegetables, all smothered in a rich, silky gravy.

Prep Time10

Cook Time8

Total Time8 10

Course: entree

Cuisine: American

Keyword: pot roast, slow cooker pot roast

Servings: people

Calories: 611kcal

Author: Tanya Harris

Ingredients

3-4 lb beef chuck roast preferably flat/thin cut
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large yellow onion finely chopped
2 medium celery ribs finely chopped
8 cloves garlic minced
2 tablespoons tomato paste
1¼ cups beef broth
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 bay leaves
1½ teaspoons dried rosemary
1 teaspoon dried thyme
2 medium carrots cut into 1-inch chunks
1 lb baby potatoes Yukon Gold or red, left whole and unpeeled

For the Gravy

3 tablespoons softened unsalted butter
3 tablespoons all-purpose flour

Instructions

Season the roast generously on all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.
Heat oil in a large skillet over medium-high heat. Sear the roast until deeply browned on all sides, about 3-4 minutes per side. Transfer to slow cooker.
In the same skillet, add onion and celery and sauté for 2-3 minutes until fragrant. Add garlic and tomato paste and sauté for 30 seconds.
Add beef broth and use a wooden spoon or heat-proof spatula to deglaze and scrape up any brown bits. Add Worcestershire sauce, balsamic vinegar, bay leaves, rosemary, and thyme. Stir gently to combine. Carefully pour this over the roast in the slow cooker.
Add carrots and potatoes to the slow cooker, on top of the roast.
Cover and cook on LOW for 8-10 hours (or HIGH for 5-6 hours) until beef is fork-tender. Start checking at 8 hours.
Remove beef and vegetables from slow cooker and transfer to a serving platter. Cover with foil to keep warm. Remove and discard bay leaves.
Make the gravy: Pour the cooking liquid into a saucepan and bring to a simmer over medium heat. In a small bowl, mash together the softened butter and flour with a fork until it forms a smooth paste (beurre manié). Whisk the paste into the simmering liquid, a little bit at a time, breaking off marble-sized pieces. Let simmer for 3-5 minutes, whisking occasionally, until thickened to your desired consistency. Taste and adjust salt and pepper as needed.
Shred the beef and serve with vegetables and plenty of gravy.

Notes

Look for a flat chuck roast rather than a thick rolled roast. The flat cut cooks more evenly in the slow cooker. If using a thicker rolled roast, you may need to increase cooking time.

Slow cooker temperatures vary by brand. If your roast isn’t fork-tender after 8 hours on LOW, continue cooking and check every 30-60 minutes.

Nutrition

Red Beans and Rice

October 27, 2025 by Tanya Harris 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.

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.

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.

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.
Jambalaya - This Cajun Jambalaya is a one-pot recipe that is full of flavor and comfort. A seasoned rice dish with andouille sausage and chicken, with Cajun seasonings.

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!

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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

Cook Time1 30

Overnight Soak8

Total Time9 45

Course: entree

Cuisine: American

Keyword: red beans and rice

Servings:

Calories: 570kcal

Author: Tanya Harris

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

Air Fried Macaroni and Cheese Balls

October 25, 2025 by Tanya Harris 52 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.

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.

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:

Air Fryer Fried Chicken - A classic air fryer recipe that everyone raves about. This is one of my most popular air fryer recipes on the website.
Sweet and Spicy Air-Fried Brussels Sprouts — When you want air-fried Brussels sprouts, I suggest making them sweet and spicy.
Air Fryer Meatloaf - cooks in half the time and stays juicy and tender.

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

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4.46 from 35 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

Cook Time8

Freezer30

Total Time48

Course: Appetizer

Cuisine: American

Keyword: air fryer mac and cheese bites, macaroni and cheese balls

Servings: people

Calories: 887kcal

Author: Tanya Harris

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

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

Southern Style Sweet Potato Casserole

October 23, 2025 by Tanya Harris 4 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!

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.

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.

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.

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.

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.

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!

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

Cook Time1

Course: Side Dish

Cuisine: American

Keyword: sweet potato casserole

Servings: servings

Calories: 432kcal

Author: Tanya Harris

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.

Video

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

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

Instant Pot Turkey Breast (Juicy & Easy!)

October 20, 2025 by Tanya Harris 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.

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.

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:

Poultry seasoning, garlic powder, onion powder, kosher salt, black pepper

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.

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:

Instant Pot Collard Greens - a classic recipe made in the pressure, these greens use smoked turkey to flavor the meat and broth.
Buttered Instant Pot Cabbage - loved by many, this is one of the easiest Instant Pot recipe side dishes ever. The results are tender, buttery, and flavorful cabbage.
Instant Pot Mashed Potatoes - these potatoes come out so creamy and delicous.

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!

Print Recipe

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

Cook Time47

Total Time57

Course: Main Course

Cuisine: American

Keyword: bone-in turkey breast, boneless turkey breast, instant pot turkey breast

Servings: people

Calories: 564kcal

Author: Tanya Harris

Equipment

6 Qt Pressure Cooker

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

3 lb large boneless turkey breast defrosted
2 Tablespoon mayonnaise
1 Tablespoon Poultry Seasoning
1 teaspoon kosher salt
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
¼ teaspoon Black Pepper
1 cup chicken broth

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

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

Braised Lamb Recipe

October 16, 2025 by Tanya Harris Leave a Comment

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.

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.

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.

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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.

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.

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.

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

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.

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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

Cook Time3 30

Total Time3 50

Course: entree

Cuisine: American, Mediterranean

Keyword: braised lamb

Servings:

Calories: 278kcal

Author: Tanya Harris

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

Creamy and Rich Garlic Mashed Potatoes

October 8, 2025 by Tanya Harris 2 Comments

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!

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.

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.

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:

Air Fryer Meatloaf - This meatloaf cooks a bit quicker in the air fryer. Perfect for when you want a smaller loaf in less time.
Salisbury Steak with Mushroom Gravy - This classic is perfect when laid over these mashed potatoes.
Air Fryer Steak with Garlic Herb Butter - Now, if you want a restaurant-quality dinner, pair this steak with these mashed potatoes.
Roasted Air Fryer Turkey Breast - a flavorful turkey breast made in the air fryer, resulting in a juicy turkey breast in less time.
Air-Fried Spatchcock Chicken - This chicken is perfect for busy weeknights, and its flavor pairs well with these mashed potatoes.

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.

Print Recipe

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

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: creamy garlic mashed potatoes, garlic mash, how to make garlic mash

Servings: servings

Calories: 336kcal

Author: Tanya Harris

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

This recipe was originally published on July 12, 2021.

Southern Green Beans (Tender and Full of Flavor)

October 7, 2025 by Tanya Harris Leave a Comment

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.

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.

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ingredients for southern green beans in small dishes on a white background

STAUB Cocotte Round 24cm Dark Blue

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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.

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.

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.

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!

Print Recipe

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

Cook Time2

Total Time2 10

Course: Side Dish

Cuisine: American

Keyword: southern green beans, southern green beans recipe

Servings: people

Calories: 142kcal

Author: Tanya Harris

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

This post was originally published July 13, 2022.

Cozy Homemade Apple Cider Recipe (Made from Scratch!)

October 6, 2025 by Tanya Harris Leave a Comment

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.

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.

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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

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

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!

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

Cook Time2

Total Time2 15

Course: Drinks

Cuisine: American

Keyword: apple cider recipe, homemade apple cider

Servings: people

Calories: 187kcal

Author: Tanya Harris

Ingredients

4 lbs apples about 6-8 large apples, cored and quartered
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

Juicy Slow Cooker Turkey Breast (with Gravy!)

October 3, 2025 by Tanya Harris 11 Comments

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.

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.

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.

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.

I hope you like this slow cooker turkey breast recipe as much as we do! Looking for more slow cooker recipes? Try these out:

Slow Cooker Collard Greens - This green, leafy vegetable is delicious when cooked low and slow.
Slow Cooker Chicken Broth - My Favorite Way to Make Homemade Chicken Broth. Use it immediately or freeze some for later.
Slow Cooker Mac and Cheese - This mac and cheese is a mostly hands-off recipe that yields creamy, cheesy pasta.

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

Print Recipe

5 from 2 votes

Slow Cooker Turkey Breast w/ Gravy

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

Total Time4 10

Course: entree, Main Course

Cuisine: American

Keyword: Slow cooker turkey breast, Turkey gravy w/ drippings

Servings:

Calories: 599kcal

Author: Tanya Harris

Equipment

Slow Cooker

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

This post was originally published on October 9, 2024.

Southern Pinto Bean Pie (Sweet, Not Savory)

October 1, 2025 by Tanya Harris 13 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.

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

Recommended Tool

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.

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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.

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

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.

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

Homemade Pumpkin Pie - this is such a classic, the filling is so smooth and spiced perfectly.
Southern Chess Pie - a Southern treat, this pie using simple ingredients for fantastic flavor.
Southern Sweet Potato Pie - I love this custard pie, and it reminds me of my childhood. But it's also delicious.

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.

Print Recipe

4.70 from 20 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

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: easy bean pie, sweet bean pie, vinatage pinto bean pie recipe

Servings: servings

Calories: 215kcal

Author: Tanya Harris

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

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