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Cinnamon Rolls with Heavy Cream (Bakery-Style from Scratch)

September 14, 2026 by Tanya Harris 8 Comments

Once you make cinnamon rolls with heavy cream, I feel you may never go back! This method of cinnamon roll makes fluffy, soft, pillowy rolls with a gooey center and delicious cream cheese frosting.

Freshly baked cinnamon rolls covered in cream cheese icing.

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!

Homemade cinnamon roll made with heavy cream topped with cream cheese icing on a white plate.

Cinnamon Rolls at a Glance

Total Time: 2 hours 40 minutes
Yield: 12 rolls
Best For: Weekend breakfast, holiday brunch, or a comforting baking project
Standout Note: Pouring warm heavy cream over the risen dough before baking keeps the rolls super soft and moist

I have gotten so many requests for a fluffy, bakery-style cinnamon roll recipe over the years. Whenever baking season rolls around, nothing beats filling the kitchen with the warm aroma of yeast dough and sweet cinnamon sugar.

Creating the perfect roll came down to one key trick: pouring warm heavy cream over the risen rolls right before baking. I remember when I first saw this hack, I thought it was so weird, but it works, so I stopped judging.

These rolls are so good, and they stay soft for days. No tangzhong, no cooking a flour paste on the stove first, just warm cream poured over the top right before they go in the oven.

Happy Baking,

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 Dough

Bread flour - The higher protein builds a stronger gluten network, so the rolls rise tall and stay chewy instead of crumbly. All-purpose works 1:1 if that's what you have, but bread flour is worth it here. It's the same reason I use it in my Honey Whole Wheat Dinner Rolls.
Instant yeast - Goes straight in with the dry ingredients, no proofing in liquid first. One standard packet (2 ¼ tsp) does it.
Milk - Warm it to 105 to 110 degrees F. Too cool and the yeast drags, too hot and you kill it.
Butter and eggs - Both at room temperature. The butter goes in gradually once the dough comes together, and the eggs give you that tender crumb.
Granulated sugar and salt - Sugar feeds the yeast, salt keeps the dough from tasting flat. I use fine-grain salt.

The Cinnamon Filling

Softened butter, light brown sugar, and cinnamon - Mix these into a paste instead of sprinkling dry cinnamon sugar over butter. The paste stays put inside the roll instead of leaking out into the pan.
Ground cinnamon - Open the jar and smell it. If it's faint, replace it. Old cinnamon is the reason a lot of rolls taste like nothing.

For the Cream Pour

Heavy cream - This is the whole trick. Warm ½ cup until it's just warm to the touch, then pour it over and between the rolls right before they go in the oven. It steams into the dough as it bakes and mixes with the filling that escapes, so you get soft edges and a gooey, almost sticky-bun bottom. Do not use it cold from the fridge, it'll stall the rise. Whole milk works in a pinch but you lose the richness.

For the Cream Cheese Frosting

Full-fat cream cheese - Room temperature. Reduced-fat will give you thin, runny frosting.
Butter, powdered sugar, vanilla, and a splash of milk - Butter at room temp, sift the powdered sugar if it's lumpy, milk just to thin it to spreading consistency.

Equipment You'll Need

A stand mixer fitted with a dough hook attachment
A 9x13 inch baking dish, buttered
A rolling pin to roll dough into a 12x18 inch rectangle
Unflavored dental floss or a serrated knife for slicing clean rolls
An electric hand mixer or a bowl and whisk for the frosting

How to Make Cinnamon Rolls

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

For the Dough

Step 1: Make the dough. Whisk the bread flour, granulated sugar, instant yeast, and salt in the bowl of a stand mixer. Add the warm milk and room-temperature eggs. Mix on low speed with the dough hook for about 1 minute until a shaggy dough forms, or mix it with a wooden spoon. Add the softened butter a little at a time until incorporated. Knead on low for 8 to 10 minutes until smooth, elastic, and pulling away from the sides.

Homemade cinnamon roll dough kneaded smooth in a black stand mixer bowl.

Step 2: First rise. Cover the bowl and let the dough rise in a warm spot for 1 to 1 ½ hours until doubled in size.

cinnamon roll dough before and after first rise

For the Filling

Step 3: Make the cinnamon filling. Mix the softened butter, packed light brown sugar, ground cinnamon, and a pinch of salt into a smooth, spreadable paste.

cinnamon sugar and butter mixed together in bowl with spoon — default

Step 4: Roll and fill. Turn the dough out onto a lightly floured surface and roll it into a 12-by-18-inch rectangle with a long side facing you. Spread the cinnamon paste evenly over the dough, leaving a 1-inch border along the long edge farthest from you.

Starting at the long edge closest to you, roll the dough into a tight log. Pinch the seam closed and set it seam side down. Cut into 12 rolls using a serrated knife.

collage of dough with cinnamon sugar butter on the left and rolled-up dough on the right

Step 5: Second rise. Place the rolls in a buttered 9x13 baking dish. Cover and let rise for 30 to 45 minutes until puffy and just touching. Preheat the oven to 350°F (180°C) during the last 15 minutes of the rise.

collage of cinnamon roll dough in pan, before 2nd rise and after

Step 6: Pour heavy cream. Warm ½ cup heavy cream until just warm to the touch. Pour slowly over and between the risen rolls right before they go in the oven.

heavy cream poured on cinnamon rolls in baking pan — default

Step 7: Bake. Bake at 350°F (180°C) for 22 to 27 minutes, until golden brown and the center roll registers 190°F to 200°F (88°C to 93°C) on an instant-read thermometer. Tent with foil if the tops are browning too fast. Remove the rolls from the oven and allow them to cool.

baked cinnamon rolls in white baking pan — default

For the Frosting

Step 8: Make the frosting. Beat the softened cream cheese and butter until smooth. Add the milk and vanilla, then add the powdered sugar. Beat for 2 minutes until light and spreadable.

cream cheese frosting in a glass bowl with a blue spatula sticking out. — default

Step 9: Frost and serve. Let the rolls cool for about 10 minutes, then spread the frosting over the top. Serve and enjoy.

close up of cinnamon rolls in white baking pan

Variations

Overnight method: After placing sliced rolls in the 9x13 dish, cover tightly and refrigerate overnight. In the morning, let stand at room temperature for 45 to 60 minutes until puffy before pouring cream and baking.
Add chopped pecans or walnuts: Sprinkle ½ cup of toasted chopped nuts over the cinnamon paste before rolling up for a nutty crunch.
Maple cream cheese icing: Add ½ teaspoon pure maple extract to the frosting for a warm fall twist.
Skip the frosting: Serve them warm with a smear of my Cinnamon Butter instead. The cream pour already leaves the bottoms gooey, so they hold up fine without icing.

What to Serve With Cinnamon Rolls

Cinnamon rolls are a complete morning treat on their own, but they go well with fresh coffee, tea, or cold milk. For a weekend brunch, serve alongside scrambled eggs, bacon, sausage, or fresh berries to balance out the sweetness.

If I'm feeding a crowd, I'll put these next to something savory like my Grits Casserole or Air Fryer French Toast so the table isn't all sugar. My Million Dollar Bacon is also great alongside, to add a bit of salty to all this sweet.

single cinamon roll on plate with coffee mug in background

Make Ahead and Storage

Storage: Store frosted cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Reheating: Microwave individual rolls for 15 to 20 seconds to warm them up and restore their soft texture. Reheat a whole dish covered in foil at 300 degrees F for 10 minutes.

Freezing: Freeze unfrosted baked rolls in an airtight container for up to 2 months. Thaw overnight in the fridge, reheat in the oven, and frost fresh.

Tanya's Top Tips

Use bread flour for bakery texture. Higher-protein flour creates strength so the rolls rise tall while staying soft and pillowy.
Check milk temperature. Milk should be warm (105 to 110 degrees F), not hot, to keep yeast active.
Doneness test: The best way to check if your rolls are baked through without being doughy in the middle is with an instant-read thermometer. Insert it into the center of the middle roll—it should read between 190°F and 200°F (88°C to 93°C).

single cinnamon roll on plate broken in half

Troubleshooting: Why Didn't My Dough Rise?

Almost every failed cinnamon roll comes down to the rise. Here's how to figure out what happened.

Your milk was too hot. This is the number one culprit. Anything much above 110F starts hurting yeast, and by 130 it's gone. It doesn't matter how fresh the packet was. Use a thermometer instead of guessing, warm milk should feel like bathwater on your wrist, not hot.
Your yeast was old. Check the expiration date on the packet, and remember that an opened jar in the pantry doesn't last forever (mine goes in the fridge once it's open). If you're not sure, proof a test batch: stir the yeast into a few tablespoons of the warm milk with a pinch of the sugar and wait 10 minutes. Foam means it's alive. Nothing means start over with new yeast.
Your kitchen is cold. Dough rises on temperature, not on the clock, so my 1 to 1 ½ hours is a guess about your kitchen, not a rule. In a cold room it can take twice that. Turn your oven on for 2 minutes, turn it off, and let the covered bowl rise in there with the light on.
You added too much flour. Scooping flour straight from the bag packs it down and you can end up with way more than the recipe wants. Too much flour makes a stiff dough that can't rise. Spoon it into the cup and level it off, or weigh it (587 g).
Nothing worked and the dough is still flat. If the first rise never happened, you can save it. Dissolve fresh yeast in 2 tablespoons of warm milk, work it into the dough with the mixer, and let it rise again. If the dough rose fine but the shaped rolls didn't puff in the pan, they just need more time. Give them another 20 minutes somewhere warm before you pour the cream.

I hope you love these cinnamon rolls with heavy cream as much as we do. If you're looking for more sweet breakfast recipes, try these out:

Blueberry Biscuits - Sweet biscuits with a glaze, oven or air fryer.
Cinnamon Toast - Same cinnamon sugar flavor, ready in about 10 minutes when you don't have a morning to spare.
Cinnamon Raisin Biscuits - Brushed with honey butter, no yeast and no rising time required.
Honey Whole Wheat Dinner Rolls - If you liked working with this dough, these soft yeast rolls are the savory version.
Jamaican Spice Bun - A warm, spiced loaf from my Jamaican side, traditionally served with sharp cheddar.

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

Print Recipe

5 from 2 votes

Cinnamon Rolls Recipe (with Heavy Cream)

Soft and fluffy homemade cinnamon rolls filled with brown sugar cinnamon paste, baked with warm heavy cream, and topped with rich cream cheese frosting.

Prep Time30

Cook Time22

Rise Times1 40

Total Time2 32

Course: Bread, Breakfast

Cuisine: American

Keyword: cinnamon rolls with heavy cream

Servings:

Calories: 565kcal

Author: Tanya Harris

Equipment

Ingredients

For the Dough

4 ½ cups bread flour 587 g
⅓ cup granulated sugar 66 g
2 ¼ teaspoons instant yeast 1 packet, 9 g
1 teaspoon salt 5 g
1 cup milk warmed (233 g)
5 tablespoons unsalted butter softened (69 g)
2 large eggs room temperature

For the Cinnamon Filling

6 tablespoons unsalted butter softened (80 g)
1 cup light brown sugar packed (200 g)
1 ½ tablespoons ground cinnamon 12 g
Pinch of salt

For the Cream Pour

½ cup heavy cream 120 g, warmed

For the Cream Cheese Frosting

4 oz full-fat cream cheese softened (112 g)
4 tablespoons unsalted butter softened (53 g)
2 cups powdered sugar 270 g
1 teaspoon vanilla extract
2 tablespoons whole milk 24 g

Instructions

Whisk the bread flour, granulated sugar, instant yeast, and salt together in the bowl of a stand mixer.
Add the warm milk and the eggs. Mix with the dough hook on low until a shaggy dough forms, about 2 minutes.
Add the softened butter a little at a time and mix until it's worked into the dough.
Knead on low for 8 to 10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Cover the bowl and let the dough rise in a warm spot for 1 to 1 ½ hours, until doubled.
Mix the softened butter, brown sugar, cinnamon, and pinch of salt together until they form a smooth, spreadable paste.
Turn the dough out onto a lightly floured surface and roll it into a 12 by 18 inch rectangle with a long side facing you. Spread the cinnamon paste evenly over the dough, leaving a 1 inch border along the long edge farthest from you.
Starting at the long edge closest to you, roll the dough into a tight log. Pinch the seam closed and set it seam side down. Cut into 12 rolls using unflavored dental floss or a serrated knife.
Place the rolls in a buttered 9x13 baking dish. Cover and let rise 30 to 45 minutes, until puffy and just touching. Preheat the oven to 350°F (180°C) during the last 15 minutes of the rise.
Warm the heavy cream until just warm to the touch, then pour it slowly over and between the risen rolls right before they go in the oven.
Bake at 350°F (180°C) for 22 to 27 minutes, until golden brown and an internal thermometer inserted into the center of the middle roll reads 190°F to 200°F (88°C to 93°C). Tent with foil if the tops are browning too fast.
Beat the cream cheese and butter until smooth. Add the milk and vanilla and beat to combine, then add the powdered sugar and beat 2 minutes, until light and spreadable.
Let the rolls cool about 10 minutes, then spread the frosting over the top .

Video

Notes

Flour: Bread flour gives the best chewy texture, but all-purpose flour can be used 1:1.
Overnight prep: Place shaped rolls in the pan, cover tightly, and refrigerate overnight. Let rise 45 minutes at room temp before baking.
Storage: Store airtight at room temp for up to 2 days or refrigerate up to 5 days. Reheat 15 seconds in microwave.

Nutrition

Easy Carrot Soufflé Recipe

September 12, 2026 by Tanya Harris 2 Comments

This easy carrot soufflé is a sweet, buttery Southern-style carrot side dish with a light texture and a golden top. It is a good choice for Thanksgiving, Christmas, Easter, or Sunday dinner, and you can prep it ahead to make holiday cooking easier.

Carrot souffle in a white dish served on to two plates.

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 carrot soufflé is one of my favorite ways to serve carrots for a holiday meal. It is sweet, buttery, and soft in the middle, with a lightly browned top. I usually make it for Thanksgiving, Christmas, Easter, or Sunday dinner when I want a side dish that is a little different from the usual roasted carrots or glazed carrots.

It tastes closer to a lightly sweet carrot casserole than a regular vegetable side dish, but it still works with turkey, ham, dressing, and other savory foods. Some people call it carrot fluff or carrot puff, but carrot soufflé is what I call it.

Be sure to try my Air Fryer Carrots and Southern Candied Sweet Potatoes too!

Ingredient Notes

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

Carrots: I use fresh whole carrots for this recipe. Cook them until they are very tender, then drain them well before blending. If the carrots are not soft enough, the mixture will not be smooth. Too much water can make the soufflé loose.
Eggs: The eggs help the carrot soufflé set as it bakes and give it a lighter texture.
Butter: Butter adds richness and flavor to the carrot mixture.
Brown sugar: This gives the soufflé its sweetness. It is meant to be a sweet vegetable side dish, similar to a sweet potato casserole.
Flour and baking powder: The flour helps the mixture set, while the baking powder helps it puff slightly in the oven.
Vanilla and nutmeg: These give the carrot soufflé its classic sweet flavor.

How to make carrot soufflé

Step 1: Preheat the oven to 350°F (175°C). Grease a 1.5-quart soufflé dish or an 8x8-inch baking dish and set aside.

Step 2: Peel the carrots and cut them into 1-inch pieces. Place the carrots in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat to medium, cover, and simmer for 15 to 20 minutes, until the carrots are very tender and mash easily with a fork. Drain well.

Step 3: Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth.

Step 4: Pour the carrot mixture into the prepared dish. Bake for 45 to 50 minutes, until puffed, lightly browned around the edges, and mostly set in the center. A slight jiggle in the middle is fine, but it should not look wet. Let cool for about 10 minutes before serving. Sprinkle with powdered sugar, if desired.

The carrot mix poured into a baking dish.

Overhead shot of the carrot souffle served to the table.

Can you make carrot soufflé ahead of time?

Carrot soufflé is best served shortly after it comes out of the oven, when it is light and fluffy. You can make the carrot mixture one or two days ahead, cover it, and refrigerate it until you are ready to bake.

How to store carrot soufflé

Let the carrot soufflé cool, then cover the dish tightly or transfer leftovers to an airtight container. Store in the refrigerator for 3 to 4 days.

To reheat, warm in a 350°F (175°C) oven for 15 to 20 minutes, covered loosely with foil, until heated through.

What do you serve it with?

Carrot soufflé is usually served with turkey, ham, chicken, or other holiday mains. Try it with:

It also goes well with savory sides like Garlic Mashed Potatoes and Giblet Gravy too!

A carrot souffle topped with powdered sugar.

Tanya's Notes and Tips

Your carrots should be fork-tender when cooked so that they combine easily with the other ingredients.
To make this dish gluten-free, you can swap the all-purpose flour for a gluten-free 1:1 flour.
Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
I recommend using regular medium-sized carrots rather than baby carrots in this recipe, as their flavor is more pronounced.
A toothpick will not come out clean like it does with cake. You want a thick, pudding like coating on it, not raw liquid. Keep in mind that poking the center may make the soufflé deflate a little.

More Vegetable Side Dishes

Print Recipe

5 from 1 vote

Carrot Soufflé Recipe

This easy carrot soufflé is a sweet, buttery Southern-style carrot side dish with a light texture and golden top. It is a good choice for Thanksgiving, Christmas, Easter, or Sunday dinner.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: Baked carrots, how to make carrot souffle, sweet carrot side dish

Servings: servings

Calories: 341kcal

Author: Tanya Harris

Ingredients

1.5 lbs peeled and chopped carrots chopped into 1 inch chunks
3 large eggs
¾ cup packed light brown sugar
½ cup butter melted and cooled
¼ cup all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground nutmeg
Powdered sugar optional

Instructions

Preheat the oven to 350°F (175°C). Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth. Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is puffed, lightly browned around the edges, and mostly set in the center; it should not look wet...
Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.

Notes

Let leftovers cool, then store them covered in the refrigerator for 3 to 4 days. Reheating: warm in a 350°F (175°C) oven for 15 to 20 minutes, covered loosely with foil, until heated through.
Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.
The powdered sugar as garnish is optional in this recipe. It will make your soufflé a tad bit sweeter.

Nutrition

This post was originally published October 4, 2021. It has been updated with new information.

Creamy Air Fryer Mac and Cheese

September 11, 2026 by Tanya Harris 84 Comments

This air fryer mac and cheese starts with dry macaroni and comes out creamy, with no pot of boiling water and nothing to drain. The pasta cooks right in the cream with sharp cheddar, all in one pan.

air fryer mac and cheese in the air fryer basket 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!

Macaroni and cheese is something that happens quite often around our house. Whether it’s this creamy baked macaroni and cheese recipe or this white cheddar mac and cheese in the Instant Pot, we are a pasta-loving family, and mac and cheese is a favorite. I also have a slow cooker mac and cheese that skips the pre-boil just like this one, and a quick stovetop mac and cheese for busy weeknights.

I bet you’re wondering if you can make macaroni and cheese in your Air Fryer. The answer is a huge YES! Because I love my Air Fryer, I wondered how I could make mac and cheese in it. I knew a few things: I did not want to boil the noodles first, and I wanted a quick recipe. I’m glad to report that this recipe fits the bill.

Ingredient Notes

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

Elbow noodles – I use standard uncooked elbow macaroni because the size and cook time work perfectly for the air fryer without needing to pre-boil. Smaller shapes like ditalini work with a few minutes less. Larger shapes like cavatappi need a few minutes more and a little extra liquid to stay covered.
Heavy cream – Gives the sauce its rich, velvety texture and prevents it from separating or drying out as it cooks.
Water – Provides the essential liquid needed to cook the pasta directly in the air fryer pan.
Sharp cheddar cheese – Freshly shredded sharp cheddar delivers great flavor and melts into a silky sauce. Avoid bagged pre-shredded cheese, as the anti-caking additives will make the sauce gritty.
Seasonings (dry mustard, garlic powder, salt, and black pepper) – Dry mustard cuts through the richness and enhances the cheese flavor, while a hint of garlic powder, kosher salt, and cracked pepper add flavor.

How to Make Mac and Cheese in Your Air Fryer

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

First, if using block cheese, which I highly recommend, shred it. I find that block cheese melts much better than the pre-shredded packaged kind.

Then combine uncooked elbow macaroni, water, heavy cream, mustard powder, garlic powder, salt, black pepper, and about ¾ of the shredded cheese in a 7-inch pan that fits in your Air Fryer and is deep enough to hold the macaroni. I use the cake pan that comes in this Air Fryer Accessory set. Stir until combined.

cheese and elbow macaroni and liquid in circle pan

Place in your Air Fryer and cook at 360°F (180°C) for 18-20 minutes, stirring and adding the remaining cheese halfway through cooking.

pan with air fryer mac and cheese in air fryer basket

pan with air fryer mac and cheese in basket halfway through cooking, it's liquid white yellow cheese sprinkled throughout

Once done, your mac and cheese will look hot, bubbly, and watery. Please don’t stress, because....

Mac and cheese in air fryer basket before stirring

Once you stir, it'll start to thicken up.

air fryer mac and cheese in basket with spoon sticking out of macaroni

And once you let it cool a bit, it'll thicken up even more, and you'll have yummy creamy mac and cheese goodness.

close up image of finished air fryer mac and cheese

Tanya's Recipe Notes

I use sharp cheddar for this recipe, but you can certainly add any combination of cheeses you like. Here’s a list of great cheeses for mac and cheese from the pros.
The cheese will thicken while it cools. It’s a good idea to let it rest before digging in.
Various air fryers will cook at different speeds, so you’ll want to make sure you check it halfway through. My Philips took a total of 18 minutes to complete this dish, while my Ninja Foodi took 20 minutes.
Check that your macaroni is just barely covered by liquid before the pan goes in. If any is sitting above the surface, add water a tablespoon at a time until it goes under. Pasta above the liquid line stays hard no matter how long you cook it.
Do not double this in an air fryer basket. The layer gets too deep, the top scorches before the middle cooks

Storage and Reheating

Store: Let cool completely, then refrigerate in an airtight container for up to 3–4 days.
Reheat (Microwave): Add a splash of milk or cream, then microwave in 30-second bursts, stirring in between until warmed through.
Reheat (Air Fryer): Transfer to an air-fryer-safe dish, stir in a tablespoon of milk or cream, cover loosely with foil, and heat at 320°F (160°C) for 4–6 minutes.
Freezing: Not recommended, as the pasta becomes mushy and the cheese sauce separates.

What to serve with this air fryer macaroni and cheese? Here are some other great options.

You can also use this recipe to make these Air Fried Macaroni and Cheese Balls recipe. And if you want a smokier, saucier version, try my BBQ Mac and Cheese.

close up photo of mac and cheese in pan in air fryer basket

Print Recipe

4.41 from 65 votes

Air Fryer Mac and Cheese Recipe

This Creamy Mac and Cheese recipe is made right in the Air Fryer in about 30 minutes or less. There’s no need to boil the noodles and everything can be made right in your Air Fryer.

Prep Time5

Cook Time20

Cooling Time5

Total Time30

Course: Side Dish

Cuisine: American

Keyword: air fryer mac and cheese, creamy baked macaroni and cheese, mac and cheese

Servings: people

Calories: 530kcal

Author: Tanya Harris

Equipment

Ingredients

1 ½ cup elbow macaroni
1 cup water
½ cup heavy cream
8 oz sharp cheddar cheese shredded and separated
1 teaspoon dry mustard
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon garlic powder

Instructions

Combine elbow macaroni, water, heavy cream, ¾ of the cheese, dry mustard, kosher salt, black pepper, and garlic powder in a 7-inch pan that is deep enough to hold all the ingredients. Stir to combine.
Place in Air Fryer basket and set Air Fryer on 360°F (180°C). Set the timer for 18-20 minutes and start Air Fryer. Halfway through cooking, open the Air Fryer basket and add remaining cheese and stir. Close and continue cooking.
Once the Air Fryer is done cooking, open Air Fryer and stir the mac and cheese. Remove the pan from the basket and allow it to cool for 5-10 minutes. The mac and cheese will thicken while it cools. Serve and Enjoy 🙂

Video

Notes

Various Air Fryer brands cook at different speeds. Check on your mac and cheese around the 18-minute mark. If the noodles are al dente, your mac and cheese can be removed from the Air Fryer.

Nutrition

This post was originally published on August 13, 2019. It has been updated with new information.

Flavorful Chicken and Dumplings

September 3, 2026 by Tanya Harris 4 Comments

Chicken and dumplings, made in one pot with a flavorful chicken broth and big fluffy dumplings that float right on top.

Overhead bowl of chicken and dumplings 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!

chicken and dumplings in bowl with spoon in bowl

Chicken and Dumplings at a Glance

Best for: Sunday dinner, cold weather, feeding a crowd from one pot
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
Serves: 4-6
Good to know: One pot start to finish, no rolling or cutting dough, and the dumplings steam on top of the broth instead of boiling in it

My Take on This Recipe

Chicken and dumplings is comfort food to me. What I love about this Southern dish is that it's built from scratch for the most part, and that starts with the chicken. I use bone-in, skin-on chicken thighs to really amp up the flavor of the broth. Plus, the chicken stays nice and juicy, and it's easy to shred. Thighs are what I use in my braised chicken thighs, too.

For dumplings, I stick to the biscuit-like ones. My hubby grew up with the dumplings that are rolled thin before being added to the soup. I do the fluffy ones because they remind me of the dumplings I ate in my soups when I was growing up. Whichever one you choose, you can't go wrong. This is comfort food at its finest.

Happy Cooking,

Tanya

Equipment You May Need

You need a large Dutch oven to make a good pot of chicken and dumplings. A good dutch oven will allow you to sear the chicken well, developing flavor, and allow the soup to simmer away without burning the bottom of your pot.

STAUB Cast Iron Dutch Oven 4-qt Round Cocotte

A heavy Dutch oven holds a steady simmer without scorching, and a snug lid traps the steam that actually cooks the dumplings. Any large Dutch oven works, this one is just what I use.

Buy Now

09/21/2026 08:49 am GMT

How to Make Chicken and Dumplings

Make the Chicken and Gravy

Step 1: Season and brown the chicken. Pat the thighs dry and season both sides with kosher salt and black pepper.

Heat the oil in a large Dutch oven over medium-high heat. Lay the thighs in skin side down and brown 5 to 7 minutes, until they release from the pot on their own. Flip and brown 3 to 4 minutes more. They don't need to be cooked through. Move them to a plate.

Step 2: Cook the vegetables and toast the flour. Drain the fat down to about 2 tablespoons and lower the heat to medium. Add the onion, celery, and carrots and cook 5 to 6 minutes, until softened.

Add the garlic for 30 seconds, then sprinkle in the flour and cook for 1 minute. It'll look coated and pasty, which is right. That minute keeps the broth from tasting floury later.

Step 3: Simmer the chicken. Pour in the broth and scrape the bottom of the pot as you go. Add the poultry seasoning and thyme, then return the thighs and their juices.

Bring it to a gentle simmer, cover, and cook 35 to 45 minutes, until the chicken pulls apart with a fork. Chicken is safe at 165°F (74°C), and after this long in the broth the thighs will be well past it.

Make the Dumplings

Step 4: Shred the chicken and shape the dumplings. Transfer the thighs to a plate. Once cool enough to handle, discard the skin and bones, shred the meat, and return it to the pot. Add heavy cream and simmer gently. Taste the broth and season with additional salt and pepper if needed.

In a medium bowl, whisk the flour, baking powder, and salt. Cut in the cold butter until it forms coarse crumbs with pea-sized bits remaining, then stir in the heavy cream just until a soft dough forms. Divide and gently shape the dough into rounds (about 10-12 golf-ball-sized portions). They do not need to look perfect.

Rounds of dumpling dough resting on a wooden cutting board

Step 5: Cook the dumplings. Drop the rounds into the simmering broth with space between them. They swell, so a crowded pot gives you one big raft.

Cover and cook 12 to 15 minutes without stirring and without lifting the lid. They're done when they're puffed and dry in the center.

Overhead view of finished chicken and dumplings in a blue Staub Dutch oven

Step 6: Rest and serve. Off the heat, covered, for 5 minutes. Serve hot.

Tanya's Top Tips

Brown the chicken well. Deep golden, not pale. Most of what the broth tastes like comes from those first 10 minutes.
Keep the butter cold. Cold butter steams inside the dumpling. Warm butter blends into the flour and you get dense little rocks.
Don't lift the lid. The dumplings cook by steam, so every peek drops the temperature and leaves the tops wet.
Gentle simmer, not a boil. A hard boil knocks the dumplings around until they break apart.

Variations - How to Change Up This Recipe

Use rotisserie or leftover chicken. Skip the browning, cook the vegetables in butter or oil, and stir the shredded chicken into the broth before the dumplings go on. My slow cooker whole chicken leaves you with the right kind of leftovers for this dish.
Add peas. Frozen peas stirred in with the shredded chicken need a couple of minutes, no more.
Make it thicker. Simmer the broth uncovered for a few minutes before the dumplings go in.

Drop Dumplings vs. Rolled Dumplings

Dumplings come in two classic styles, and depending on where you grew up, you likely have a strong loyalty to one or the other:

Drop Dumplings: Made from a soft, biscuit dough spooned over simmering broth. As they steam under the closed lid, they puff up into light, pillowy mounds floating on top.
Rolled Dumplings: Rolled flat, cut into strips or squares, and dropped into broth. They cook into chewy, slick noodles that thicken the soup into a rich stew.

This recipe uses drop dumplings. They soak up all that rich chicken flavor while staying light and fluffy inside, with no rolling pin or floured counter required. I do roll them into balls, similar to how my granny makes her dumplings.

Storage, Reheating, and Freezing

Refrigerator. Airtight container up to 3 days. The dumplings keep drinking broth, so what you put away as soup often comes out as stew.
Reheating. Low heat on the stovetop with a splash of broth stirred in, covered so the dumplings warm through by steam. Skip the hard boil, it breaks them down.
Freezing. I wouldn't freeze it with the dumplings in. Flour, butter, and cream all come back grainy. Freeze the chicken and broth on their own, then make a fresh batch of dough when you thaw it.

FAQs

What's the difference between drop dumplings and rolled dumplings?

Drop dumplings, what I make here, are a soft biscuit-style dough dropped in as rounds that puff up and stay tall. Rolled dumplings get rolled flat, cut into strips, and go soft and slick in the broth. People are loyal to whichever one they grew up on.

Should chicken and dumplings be thick?

Depends on who raised you. Mine sits between a soup and a stew, thick enough to coat a spoon but still loose enough to eat with one. Simmer it uncovered for a few minutes before the dumplings go in if you want it thicker.

Looking for more hearty soup recipes? Check these out:

Vegetable Beef Soup - Tender beef and a pile of vegetables in a rich, savory broth. Another big pot situation.
Split Pea Soup with Ham - Thick, smoky, and one of the easiest soups on the site.
Oxtail Soup - Oxtail simmered low and slow into a deep, beefy broth.

Print Recipe

5 from 2 votes

Chicken and Dumplings Recipe

Classic chicken and dumplings made with flavorful chicken broth, and fluffy soft dumplings.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Main Course

Cuisine: American

Keyword: chicken and dumplings

Servings:

Calories: 490kcal

Author: Tanya Harris

Equipment

1 4-quart Dutch Oven

Ingredients

Chicken and Broth

3 pounds bone-in skin-on chicken thighs (about 6 to 8 thighs)
1 teaspoon kosher salt plus more to taste
½ teaspoon black pepper plus more to taste
2 tablespoons neutral oil
1 cup yellow onion finely diced (about 1 medium onion)
½ cup celery finely diced (about 2 medium ribs)
½ cup carrots finely diced (about 1 medium carrot)
4 cloves garlic minced
2 tablespoons all-purpose flour
6 cups low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon dried thyme
½ cup heavy cream

Dumplings

1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
4 tablespoons cold unsalted butter
½ cup heavy cream

Instructions

Chicken and Broth

Pat the chicken thighs dry and season both sides with the kosher salt and black pepper.
Heat the neutral oil in a large Dutch oven over medium-high heat. Add the chicken thighs skin side down and cook until well browned, about 5 to 7 minutes. Turn and brown the second side, about 3 to 4 minutes. Transfer the chicken to a plate.
Drain off the excess fat, leaving about 2 tablespoons in the pot. Reduce the heat to medium. Add the onion, celery, and carrots and cook, stirring occasionally, until softened, about 5 to 6 minutes.
Add the garlic and cook 30 seconds. Add the flour, stir, and cook 1 minute.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pot. Add the poultry seasoning and dried thyme. Return the chicken thighs and any accumulated juices to the pot.
Bring the broth to a gentle simmer. Cover and cook until the chicken is tender, about 35 to 45 minutes. Chicken is safe at an internal temperature of 165°F (74°C).
Transfer the chicken thighs to a plate. When cool enough to handle, remove and discard the skin and bones. Shred or chop the chicken into bite-size pieces.
Return the shredded chicken to the pot, along with the heavy cream, and bring the broth back to a gentle simmer. Taste and season with additional salt and black pepper as needed.

Dumplings

In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter, fork, or fingertips until the mixture resembles coarse crumbs with some pea-size pieces of butter. Stir in the heavy cream just until a thick dough forms. If the dough appears dry, add more cream 1 teaspoon at a time.
Break the dough into rounds, about 10-12 golf-ball sized rounds, and drop them into the gently simmering chicken mixture, leaving space between each dumpling.
Cover the pot and cook without stirring for 12 to 15 minutes, until the dumplings are puffed and cooked through.
Remove the pot from the heat and let stand, covered, for 5 minutes. Serve hot.

Video

Notes

Chicken: Bone-in, skin-on thighs give the broth the most flavor. Boneless or skinless can be used, but brown them anyway and expect a lighter broth. You could use chicken breast if that's what you prefer.
Broth: Use low-sodium chicken broth to control the amount of salt in the final dish.
Shortcut: Cooked rotisserie or leftover chicken can be used. Skip the browning step, cook the vegetables in butter or oil, and stir the shredded chicken into the broth before adding the dumplings.
Lid: Do not lift the lid or stir while the dumplings cook. They cook by trapped steam.
Storage: Refrigerate up to 3 days. Reheat gently, covered, with a splash of broth. Freezing with the dumplings in is not recommended.

Nutrition

Lomo Saltado (Peruvian Beef Stir Fry)

September 1, 2026 by Tanya Harris 1 Comment

Peruvian lomo saltado is a bold, savory beef stir-fry with tender strips of steak, charred red onion, and ají amarillo tossed in a glossy soy-and-vinegar sauce.

plated lomo saltado with tender beef, charred onions, and crispy fries"

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 learned to make lomo saltado during a cooking class in Peru. The moment our instructor pulled out a massive wok, I was shocked, and that was how I learned about the rich Asian influence in Peruvian cuisine.

I had eaten lomo saltado at many restaurants in the United States before taking the class, but making it in Peru gave me a new appreciation for the dish.

Lomo saltado is served with fries, and I learned that the best way to make them is to slowly fry them in oil on the stove while you prep the ingredients for the stir-fry. At least that's what we did in class. This also goes well with garlic-flavored rice. It's a great quick dish with plenty of flavor.

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.

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Beef tenderloin. Tenderloin is a tender cut of beef and the usual cut used in Lomo Saltado. Tenderloin sears fast and still stays tender. It's best to buy a tenderloin steak or filet mignon and slice it yourself. Slice across the grain to keep it tender.
Ají amarillo. This is the Peruvian yellow chili that gives the dish its flavor, and it is more fruity than fiery. I buy mine at my local Latin grocery store, in the freezer section, which is where you will usually find whole ají amarillo in the States. If you cannot find the fresh or frozen chili, ají amarillo paste works and is often shelf-stable in the same store or online. Use ½ tablespoon of paste in place of the whole chili.
Russet or Yukon Gold potatoes. Either works. Cut them into even sticks so they cook at the same rate.
Red onion. Cut it into thick slices, not thin ones. You want the pieces to char on the edges and still have some crunch left.
Garlic and green onions. Fresh minced garlic adds that classic aromatic punch to the stir-fry, while sliced green onions bring a mild bite and fresh color right at the end.
Roma tomatoes. Also sliced thick for the stir-fry.
Red wine vinegar and soy sauce. These two make the sauce.
Fresh Cilantro. Added at the end to give flavor and give the dish some color.
Salt and pepper. Used to season the steak and add any additional flavor you may want to the dish.
Cooked rice. For serving.

How to Make Peruvian Lomo Saltado

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Slow fry the potatoes. Peel the potatoes and cut them into ½-inch sticks, rinse in cold water to remove starch, and pat thoroughly dry.

Heat 1 inch of vegetable oil in a heavy-bottomed pot over medium heat until it reaches 325°F (165°C). Fry the potatoes for about 25 to 30 minutes, stirring occasionally, until deeply golden and crisp. Drain on a wire rack, then place in a bowl and toss immediately with salt. Keep warm.

Step 2: Season and sear the beef. While your potatoes are cooking, toss sliced beef with salt and pepper.

Heat a wok or heavy skillet over high heat. Add 2 tablespoons of oil and sear half the beef in a single layer for 1 to 2 minutes without moving it to get a char. Flip, cook for 1 minute more, and transfer to a plate. Add about 1 tablespoon of oil and sear the second batch.

Step 3: Stir-fry and sauce. Heat the remaining oil. Add the sliced red onion, ají amarillo, and minced garlic. Stir-fry over high heat for 1 to 2 minutes, stirring constantly, until fragrant and slightly charred.

Return the beef and juices to the pan along with the tomato wedges and green onions. Pour ¼ cup red wine vinegar and 2 tablespoons soy sauce into the pan. Stir-fry for 30 seconds to 1 minute until the sauce turns glossy and coats everything.

Step 4: Finish and serve. Take the pan off the heat and fold in 2 tablespoons of chopped cilantro. Pile the crispy fries on a platter or individual plates, spoon the beef and vegetables and all that sauce right over the top, or next to it. Serve immediately with warm white rice.

Storage, Reheating, and Freezing

Storing. Store the beef and vegetables in an airtight container in the refrigerator for up to 3 days. Store the fries separately. They will soften in the fridge no matter what, but they hold up better on their own than sitting in sauce overnight.
Reheating. Reheat the beef and vegetables in a hot skillet for a minute or two, just until warmed through. The microwave works, but it will keep cooking the beef and firm it up. Bring the fries back in a 400°F (204°C) oven or in the air fryer for a few minutes until they crisp again.

Tanya's Top Tips

Get everything cut before you turn on the wok. The stir-fry portion of this recipe takes about four minutes from start to finish.
Slice the beef across the grain. You can see the muscle fibers running in one direction. Cut perpendicular to them.

FAQs

What is lomo saltado?

It is a Peruvian beef stir-fry that comes out of Peru's chifa tradition, the Chinese Peruvian cooking that developed after Chinese immigrants arrived in Peru in the 1800s. That is why you get soy sauce and wok cooking sitting alongside ají amarillo and Peruvian potatoes on the same plate. "Saltado" refers to the stir-fry technique itself.

Is lomo saltado spicy?

Not very. Ají amarillo is fruity and moderately hot, and seeding it as I do here takes out most of the burn. If you are sensitive to heat, use half the chili or leave it out.

Do the fries go on the plate or in the pan?

You will see it both ways in Peru. I serve mine under the beef so they catch the sauce but keep some crunch. Tossing them into the pan at the end works too if you like them fully coated.

More Peruvian Recipes to Try

Peruvian Chicken – Juicy, flavorful chicken that is perfect for building a larger Peruvian-inspired meal.
Peruvian Green Sauce – A creamy, spicy sauce that tastes especially delicious drizzled over lomo saltado fries.
Garlic-Flavored Rice – An easy, savory side dish to serve with lomo saltado.

Print Recipe

5 from 1 vote

Lomo Saltado (Peruvian Beef Stir Fry)

Tender beef tenderloin seared hard and fast with red onion, ají amarillo, and tomato in a glossy soy and vinegar sauce, served over crispy hand cut fries with white rice. This is the Peruvian classic I learned to make in Peru.

Prep Time20

Cook Time30

Total Time50

Course: entree

Cuisine: Peruvian

Keyword: lomo saltado, Peruvian beef stir fry

Servings:

Calories: 585kcal

Author: Tanya Harris

Equipment

Cast Iron Wok

Ingredients

Crispy Potatoes

1.5 pounds Russet or Yukon Gold potatoes, peeled and cut into ½ inch thick sticks
Neutral oil for frying vegetable or canola
1 teaspoon kosher salt

Beef and Stir Fry

1 pound beef tenderloin sliced across the grain into strips, about ½ inch thick
½ teaspoon kosher salt
½ teaspoon ground black pepper
4 tablespoons high heat cooking oil divided
1 medium red onion cut into ½ inch thick slices
1 ají amarillo chili pepper seeded and julienned (or ½ tablespoon ají amarillo paste)
3 cloves garlic finely minced
2 roma tomatoes seeded and cut into wedges
3 green onions sliced
¼ cup red wine vinegar
2 tablespoons soy sauce
2 tablespoons fresh cilantro finely chopped

For Serving

Cooked long grain white rice

Instructions

For the Potatoes

Rinse the cut potato sticks in cold water to remove excess surface starch, then dry them thoroughly with paper towels.
Heat 1 inch of oil in a heavy-bottomed pot or Dutch oven to 325°F (165°C). Fry the potatoes slowly for 25 to 30 minutes, stirring occasionally, until deeply golden, blistered, and crisp throughout. Drain on a wire rack, then place in a bowl and toss immediately with salt. Keep warm.

For the Beef Stir Fry

In a bowl, toss the sliced beef tenderloin with the ½ teaspoon kosher salt and the black pepper until evenly coated.
Heat a large wok or heavy skillet over high heat until smoking hot. Add 2 tablespoons of the oil. Add half the beef in a single layer and sear undisturbed for 1 to 2 minutes, until a dark char develops. Flip and cook 1 minute more, then transfer to a plate.
Add 1 tablespoon of the oil and sear the second batch of beef the same way. Set aside on the plate.
Add the remaining 1 tablespoon of oil to the hot pan. Add the red onion, ají amarillo, and garlic. Stir fry over high heat for 1 to 2 minutes, until the garlic is fragrant and the onions are lightly charred at the edges but still crisp.
Return the beef and any resting juices to the pan. Add the tomato wedges and green onions. Pour the red wine vinegar and soy sauce around the perimeter of the pan. Toss continuously over high heat for 45 to 60 seconds, until the sauce reduces into a glossy glaze that coats the meat and vegetables.
Remove from the heat and fold in the chopped cilantro. Arrange the crispy fried potatoes on a serving platter or individual plates, spoon the beef and vegetables over the top, and serve immediately with warm white rice.

Notes

Storage: Refrigerate the beef and vegetables in an airtight container up to 3 days, storing the fries separately. Reheat the beef in a hot skillet and re-crisp the fries in a 400°F (204°C) oven or air fryer. Not recommended for freezing.

Nutrition

Peru is such an amazing place to visit. Here are some photos of the Lomo Saltado from our cooking class.

lomo saltado on plate with fries and rice

Creamy Chicken Spaghetti

August 24, 2026 by Tanya Harris 2 Comments

This creamy and cheesy chicken spaghetti is made in one pot on the stove. It's weeknight-friendly, and puts good eating on the table easily.

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!

close up of chicken spaghetti in the pan

About this Chicken Spaghetti

Best for: Weeknight dinner, feeding a family, one-pot meal
Time to make: 45 minutes
Good to know: I keep this recipe in one-pot, on the stove. If you want to use your oven, you can get a nice golden cheesy crust. It's up to you 🙂

Years ago, I shared a pressure cooker chicken spaghetti, and it took off. People love that recipe, and I do too. However, many people who didn't have a pressure cooker really wanted a traditional version of making it. So here it is.

For this recipe, I chose to keep it a one-pot meal made completely on the stove. This is so good and so easy to whip up in one pot in an instant. Serve it alone, or with a side salad.

Happy cooking,

Tanya

A Quick Look at the Ingredients You Will Need

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

Chicken thighs. I use boneless, skinless thighs and leave them whole during searing. Thighs stay juicy through the simmer, and they brown better as whole pieces than when cut up. You can use chicken breast if that's what you have, but watch it closely so it doesn't dry out.
Seasoned salt, Italian seasoning, paprika, red pepper flakes. All of the seasonings I add in this dish to give it so much flavor.
Baby bella mushrooms. I love these mushrooms. They go along so well with the cheese and other flavors in this pasta.
Diced tomatoes with green chiles. I use Ro*Tel. It’s an easy way to add some color and flavor to this pasta dish.
Thin spaghetti. This is a preference thing. I like how thin spaghetti soaks up the sauce, and I like the texture better here. Regular spaghetti works fine in this dish as well.
Sharp cheddar. We stick to cheddar for convenience and cost, and sharp cheddar gives you the most flavor per cup. Shred it off the block if you have a minute, but I’ve also made this recipe with the bagged cheddar, and it was perfectly fine. Cheese melted fine, and it still tasted oh so good.
Heavy cream. Goes in at the end, off high heat, so it doesn't break. This also thickens the sauce and makes it creamy.

Equipment

You need a wide, large, deep skillet with a tight-fitting lid. This will ensure your liquid doesn't evaporate too quickly.

If you want to do the optional broiled cheese top, your pot needs to be oven-safe and safe under a broiler, and it goes in uncovered.

How to Make Chicken Spaghetti

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Season the chicken thighs on both sides with 1 ½ teaspoons of the seasoned salt. Heat the olive oil in your pot over medium-high heat and lay the thighs in an even layer, leaving them whole.

Sear 5 to 6 minutes per side, until they're lightly browned on the outside. Move them to a clean cutting board and let them rest for a few minutes.

Step 2: Reduce the heat to medium and add the butter. Once it melts, add the chopped onion and sliced mushrooms, scraping up the browned bits from the bottom as they release.

Cook 4 to 5 minutes, until the onion is translucent and the mushrooms have given up their liquid and softened.

Stir in the minced garlic, the diced tomatoes with green chiles, paprika, Italian seasoning, red pepper flakes, and the remaining seasoned salt. Stir and cook for about 20 seconds.

tomatoes, mushrooms, and onions in skillet

Step 3: While the vegetables cook, chop the rested chicken into bite-size pieces.

Pour in the chicken broth and return the chopped chicken to the pot along with any juices that collected on the board. Bring the liquid to a simmer.

Add the broken spaghetti, spreading it out and pressing down gently so the noodles are mostly submerged. They won't be perfectly covered, and that's fine.

spaghetti in broken noodle pieces and chicken pieces

Step 4: Cover with the tight-fitting lid, reduce the heat to medium-low, and simmer 8 to 10 minutes. Stir 2 or 3 times while it cooks so the noodles don't clump together.

Step 5: Turn the heat down to low. Pour in the heavy cream and stir in 2 cups of the shredded sharp cheddar. Stir 2 to 3 minutes, until the cheese is fully melted.

Now here's the part where you might panic. The sauce is going to look thin. Let it sit 5 to 10 minutes off the heat, stirring occasionally, and it thickens right up as the starch and the cream settle.

fork picking up chicken spaghetti fron skillet

Serve and enjoy.

Optional Broiling Step: Sprinkle an extra ½ cup of sharp cheddar over the top. Place your oven-safe skillet directly under the broiler on high for 2 to 4 minutes, uncovered, until the cheese is melted, bubbling, and golden brown.

Tanya's Top Tips

Sear the thighs whole. This is the biggest change from my pressure cooker version. Whole pieces sit flat against the pot and brown properly. Cut them up first and they crowd, steam, and stay pale.
Do not boil the noodles first. The starch the pasta releases as it cooks is what thickens this sauce. Boil them separately and you pour that thickener down the drain.
The lid matters more than the pot. A lid that doesn't seal well lets steam escape and you'll end up short on liquid with crunchy noodles. If yours is loose, lay a piece of foil under it.
Trust the sitting time. A watery-looking sauce at the 2 minute mark is normal. Cheese sauce and cream both thicken as they cool. Give it the full 10 minutes before you decide anything is wrong.

What to Serve with Chicken Spaghetti

This is a full meal on its own, so I keep the sides simple and green.

Southern green beans or smothered green beans
A collard green salad if you want something crisp against all that cream
Garlic bread, and my garlic herb butter spread on toasted bread does the job

Storage, Reheating, and Freezing

Refrigerator: Cool it down and store in an airtight container for up to 4 days.

Reheating: The pasta keeps absorbing sauce in the fridge, so it'll be thick and tight the next day. Reheat in a skillet over low heat with a splash of chicken broth, milk, or cream, stirring until it loosens back up. The microwave works too, in 30 second bursts with a splash of liquid stirred in between.

Freezing: I don't recommend freezing this one. Cream sauces separate when they thaw and cooked pasta comes back mushy. If you want a freezer meal, cook and freeze the seasoned chicken-and-vegetable base separately, then make the pasta fresh.

Print Recipe

5 from 1 vote

Chicken Spaghetti Recipe

Creamy one pot chicken spaghetti with seared chicken thighs, mushrooms, and sharp cheddar. The noodles cook right in the sauce, so there's no second pot to wash.

Prep Time10

Cook Time35

Total Time45

Course: entree, Main Course

Cuisine: American

Keyword: chicken spaghetti

Servings: servings

Calories: 866kcal

Author: Tanya Harris

Ingredients

1.5 pounds boneless skinless chicken thighs
2 teaspoons seasoned salt divided
2 tablespoons olive oil
3 tablespoons unsalted butter
½ cup yellow onion chopped
8 ounces baby bella mushrooms sliced
2 cloves garlic minced (about ½ tablespoon)
1 10-ounce can diced tomatoes with green chiles such as Ro*Tel, undrained
1 teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon red pepper flakes
3 cups chicken broth
10 ounces thin spaghetti broken in half
1 cup heavy cream
2.5 cups sharp cheddar cheese shredded, divided

Instructions

Season the chicken thighs on both sides with 1 ½ teaspoons of the seasoned salt.
Heat the olive oil in a Dutch oven, braiser, or deep skillet over medium-high heat. Add the chicken in an even layer and sear 5 to 6 minutes per side, until lightly browned on the outside. Remove the chicken to a clean cutting board and let rest 5 minutes.
Reduce the heat to medium and add the butter. Once melted, add the chopped onion and sliced mushrooms, scraping up any browned bits from the bottom. Cook 4 to 5 minutes, until softened.
Stir in the minced garlic, diced tomatoes with green chiles, paprika, Italian seasoning, red pepper flakes, and the remaining seasoned salt. Cook about 20 seconds, until fragrant.
Chop the seared chicken into bite-size pieces. Pour the chicken broth into the pot and return the chopped chicken, along with any accumulated juices. Bring the liquid to a simmer.
Add the broken spaghetti, spreading it out and pressing down gently so the noodles are mostly submerged.
Cover with a tight-fitting lid, reduce the heat to medium-low, and simmer 8 to 10 minutes, stirring 2 to 3 times to keep the noodles separated. Cook until the pasta is tender and the chicken reaches an internal temperature of 165°F (74°C).
Turn the heat to low. Pour in the heavy cream and stir in 2 cups of the shredded sharp cheddar. Stir 2 to 3 minutes, until the cheese melts. Let the pot sit 5 to 10 minutes, stirring occasionally, while the sauce thickens.
For an optional crisp cheesy top, scatter the remaining ½ cup sharp cheddar over the surface and place the uncovered pot directly under your oven's broiler on high for 2 to 4 minutes, until the cheese is bubbling and golden brown. Serve warm.

Video

Notes

Thin sauce: The sauce looks thin right after the cheese melts and thickens as it sits. Give it the full 10 minutes.
Broiling: Only broil if your pot is oven-safe and broiler-safe, and leave it uncovered.
Storage: Refrigerate up to 4 days. Reheat over low heat with a splash of broth, milk, or cream. Freezing is not recommended.

Nutrition

Pumpkin Bread (Starbucks Copycat)

August 21, 2026 by Tanya Harris 2 Comments

This Copycat Starbucks Pumpkin Bread is moist, perfectly spiced, and great alongside a cup of coffee.

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!

About this Pumpkin Bread

This quick bread uses canned pumpkin puree and a host of spices that bring out that delicious Fall pumpkin flavor.
This bread is easy to throw together.
I add those little pumpkin seeds, also known as pepitas, on top. Just like they do at Starbucks.

Any time I hit up that Starbucks drive-thru, I grab a slice of pumpkin bread whenever it's available. It's moist and full of pumpkin spice flavor, and it's a recipe I had to learn to make at home.

If you know me, you know I love easy, quick breads, just like this banana bread recipe. This pumpkin bread comes together pretty easily, and it bakes in about an hour. It's perfect for breakfast or for a cozy snack.

Happy baking, Tanya.

Ingredient List

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

Light brown sugar and granulated sugar. The brown sugar carries molasses flavor and keeps the loaf moist for days. The granulated sugar keeps it from going too dark and heavy.
Pumpkin purée. Look for a can that says 100% pumpkin, not pumpkin pie mix. Pie mix is already sweetened and spiced and will throw the whole recipe off.
Neutral oil. I used vegetable oil, but canola or avocado oil works just as well.
Eggs. Bring them to room temperature and whisk them lightly before adding them to the batter.
Vanilla extract. A small amount, but it rounds out the spices.
All-purpose flour. Spoon it into the cup and level it off, or weigh it.
Cornstarch. This is the piece that gets you closest to the texture of that pastry case. It softens the flour and gives you a tender, cake-like crumb instead of a chewy one.
Baking soda and baking powder. I use both on purpose. The soda handles the browning and the lift, and the small amount of powder keeps the rise steady through a long bake.
Cinnamon, ginger, nutmeg, cloves, and salt. I chose to measure these separately rather than use a pumpkin pie spice blend so I can control the flavor. Salt helps bring out all the flavors.
Raw pepitas. These need to be raw, not roasted or salted. They toast during the bake, and roasted ones will scorch. I found mine at an international market, and they're the easiest thing on the list to skip if you can't track them down.

How to make Copycat Starbucks Pumpkin Bread

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Heat the oven to 325°F (163°C) and grease an 8-by-4-inch (20 by 10 cm) loaf pan.

Step 2: In a large bowl, whisk together the light brown sugar, granulated sugar, pumpkin, oil, eggs, and vanilla until smooth. You want no streaks of egg left and no clumps of brown sugar.

Pumpkin purée, sugar, oil, and eggs whisked smooth in a glass mixing bowl

Step 3: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.

Flour, cornstarch, and pumpkin bread spices whisked together in a glass bowl

Step 4: Add the dry ingredients to the pumpkin mixture and fold with a spatula just until no dry streaks remain. Stop there. Overmixing develops the gluten and gives you a tough, tunneled loaf instead of a tender one.

Thick spiced pumpkin bread batter folded together in a glass bowl with a spatula

Step 5: Transfer the batter to the prepared pan right away and smooth the surface. Scatter the pepitas edge-to-edge across the top, then press them lightly into the batter so they stick.

Bake for 55 to 65 minutes. Check around the 45-minute mark and tent loosely with foil if the top is getting too dark. The loaf is done when a tester in the center comes out with moist crumbs and no wet batter, or when an instant-read thermometer in the center reads 200°F to 205°F (93°C to 96°C).

Cool the loaf in the pan for about 15 minutes, then remove it, place it on a wire rack, and let it cool completely.

before and after of making pumpkin bread batter

Serve and enjoy 🙂

Variations

Skip the seeds. The pepitas are the visual signature, but the loaf is just as good on its own if you can't find raw ones.
Use pumpkin pie spice. If you'd rather use a blend, swap in about 1 tablespoon of pumpkin pie spice for the cinnamon, ginger, nutmeg, and cloves. You'll lose some control over the balance, but it works.
Add mix-ins. Fold in up to 1 cup of chocolate chips, chopped pecans, or chopped walnuts at the very end of mixing.
Make muffins. Divide the batter evenly among a 12-cup lined muffin tin, scatter pepitas over each, and bake at 350°F (177°C) for 18 to 22 minutes. They're done when a tester inserted in the center comes out with moist crumbs.

What to serve with Pumpkin Bread

Coffee, first and always.

A thick slice with butter melting into it is breakfast. Warmed slightly with a scoop of vanilla ice cream, it's a dessert after dinner.

If you're building a fall or holiday spread, this pairs well next to my Homemade Pumpkin Pie or a Southern Sweet Potato Pie on the dessert table.

Storage, Reheating, and Freezing

Room temperature. Wrapped tightly in plastic wrap or in an airtight container, this loaf keeps for 3 to 4 days on the counter. The oil and brown sugar keep it moist the whole time.

Refrigerator. Up to a week, wrapped well. It firms up cold, so let slices come to room temperature or warm them before eating.

Reheating. 10 to 15 seconds in the microwave. You can also toast a slice in a dry skillet over medium heat for about a minute per side to crisp up the cut edges.

Freezing. Freeze individual slices by wrapping each tightly in plastic wrap, then placing them in a freezer-safe zip-top bag for up to 3 months. To freeze the whole loaf, let it cool completely, wrap it in a layer of plastic wrap followed by aluminum foil, and freeze. Thaw overnight on the counter before slicing.

FAQ

What's in Starbucks pumpkin bread?

The short version is pumpkin purée, flour, sugar, oil, eggs, and warm baking spices, with pepitas across the top. Starbucks publishes the full ingredient listing for their bakery items on their website and in the app if you want the exact rundown.

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Copycat Starbucks Pumpkin Bread Recipe

A moist, warmly spiced pumpkin loaf made to taste like the one in the Starbucks pastry case.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast

Cuisine: American

Keyword: copycat starbucks pumpkin bread

Servings: servings

Calories: 436kcal

Author: Tanya Harris

Equipment

8x4 8x4 loaf pan

Ingredients

1 cup (200 g) light brown sugar packed
½ cup (115 g) granulated sugar
1 cup (275 g) 100% pumpkin from the can
½ cup (107 g) vegetable oil or any nuetral oil like canola, etc.
2 large eggs room temperature, lightly whisked
1 teaspoon (5 g) vanilla extract
1¾ cups (230 g) all-purpose flour
2 tablespoons (17 g) cornstarch
1 teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
2 tablespoons raw pepitas (pumpkin seeds), for the top

Instructions

Heat the oven to 325°F (163°C). Grease an 8 by 4 inch (20 by 10 cm) loaf pan and set aside.
In a large bowl, whisk together the light brown sugar, granulated sugar, pumpkin purée, oil, eggs, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Add the dry ingredients to the pumpkin mixture. Fold with a spatula just until no dry streaks remain. Do not overmix.
Transfer the batter into the prepared pan right away. Smooth the surface, scatter the pepitas edge to edge over the top, and press them lightly into the batter so they stick.
Bake for 55 to 65 minutes. Check at the 45 minute mark and tent loosely with foil if the top is getting too dark. The loaf is done when a tester in the center comes out with moist crumbs and no wet batter, or when the internal temperature reaches 200°F to 205°F (93°C to 96°C).
Cool the loaf in the pan for about 15 minutes, then lift it out onto a wire rack and cool completely.

Notes

Once completely cool, wrap tightly in plastic wrap and let sit overnight before slicing for the densest, most cohesive crumb.
Pan size. 8 by 4 inch (20 by 10 cm). A 9 by 5 inch pan gives a flatter, wider loaf.
Use 1 tablespoon pumpkin pie spice in place of the individual spices.
Storage. Airtight at room temperature 3 to 4 days, or refrigerated up to 1 week.

Nutrition

Flavorful Turkey Chili Recipe

August 19, 2026 by Tanya Harris 3 Comments

My Turkey Chili is a one-pot dinner packed with flavor. It simmers turkey meat, tender kidney beans, and warm spices into a thick, cozy meal the whole family will love.

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 Best Turkey Chili Recipe

Best for: cozy dinners, game days, or a big batch to freeze for later
Total Time: 1 hour and 15 minutes
Yield: 6 servings
Good to know: one pot, freezer-friendly, and easily make it mild or spicy

I've been using ground turkey a ton in my dinner rotation, and I've been making turkey chili forever. Traditional chili made with beef is awesome, but we like to use ground turkey from time to time when we get tired of beef.

For this recipe, I add flavor with a good bit of chili powder. We eat ours with tortilla chips for scooping, and I put out cheddar, jalapeño, green onions, and sour cream so everyone can make their own specific bowl. For more chili recipes, be sure to check out my Instant Pot Chili and Chicken Chili.

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: just enough to soften the vegetables at the start.
Yellow onion and red bell pepper: the red bell pepper adds a little sweetness that balances the chili powder. Green bell pepper works if that's what you have.
Fresh minced garlic: added after the vegetables so it doesn't burn.
Ground turkey: I use 93% lean ground turkey. It does not release much fat, so there is no draining and no greasy chili. If you use a turkey with more fat, feel free to drain it after browning it.
Chili powder: this is the main flavor in the pot. If you don't have chili powder, you can make your own chili powder substitute at home, made with spices you already have.
Ground cumin: the warm, earthy note that makes it taste like chili and not just like seasoned turkey.
Sea salt and black pepper: salt carries the flavor, and black pepper is just delicious.
Light and dark red kidney beans: you could use all light kidney beans or all dark kidney beans. I like to have both just to give my chili a bit more pizzazz.
Diced tomatoes: add the juices right along with the tomatoes.
Chicken broth: this is what makes chili spoonable instead of a thick meat sauce. Use low-sodium chicken broth for best results.
Very fine cornmeal: I use this to thicken my chili. I always have cornmeal at home. It dissolves right into the liquid without changing the flavor much, but it is delicious.

How to Make Turkey Chili

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Soften the vegetables. Heat the olive oil in your pot over medium heat. Add the chopped onion and red bell pepper, then cook for about 3-5 minutes until they soften. Add the minced garlic and cook for 1 minute more.

onions and peppers in dutch oven cooking

Step 2: Brown the turkey and toast the spices. Add the ground turkey and break it up with your spoon as it cooks until no pink remains. Add the chili powder, cumin, salt, and black pepper, then stir everything together for about 10 to 20 seconds. The pot will look a little dry, and the spices will smell stronger.

Step 3: Simmer. Add both cans of rinsed kidney beans, the diced tomatoes with their juices, and the chicken broth. Stir, bring it to a boil, then reduce the heat to low to simmer.

Cover and let it simmer for about 35 to 45 minutes, stirring occasionally.

Step 4: Thicken. Take the lid off for the last 10 minutes and let some of the liquid cook off. If you want it thicker, stir in the fine cornmeal during the final 5 minutes. Taste it and adjust your salt before you serve.

Tanya's Tips

Season with a heavier hand than you would with beef. Turkey is lean and mild, so it does need a little bit more seasoning to really amp up the flavors.
If you don't have cornmeal, you can substitute it with masa harina. You could also just leave it out. The chili will be a little bit more watery.
It's better the next day if you can make it ahead. The flavor settles overnight, and it is absolutely amazing as leftovers.

Variations

Make it spicy: add a diced jalapeño with the onion and bell pepper, or stir in cayenne pepper with the other spices. You can also just top each bowl with sliced jalapeños if you want some spicy bits.
Change the beans: black beans or pinto beans work in place of one or both cans of kidney beans.
Add more vegetables: diced carrots or celery can go in with the onion and pepper. Corn can be stirred in during the last 10 minutes as well.

Sides for your Chili

Chili can be eaten on its own, but some of my favorite sides to serve it with are tortilla chips and good homemade cornbread.

This chili is also good spooned over a baked potato or rice.

How to Store

Refrigerator: Let the chili cool, then store it in an airtight container in the fridge for up to four days.
Reheating: Warm it gently on the stovetop over medium-low heat, stirring now and then. Add a splash of broth or water if it has thickened up too much overnight. The microwave also works for reheating a single bowl.
Freezer: This chili freezes well. Cool it completely, portion it into airtight containers or freezer bags, and freeze for up to three months. Thaw overnight in the fridge before reheating.

FAQs

Do I need to drain the ground turkey?

Usually not. Ground turkey is lean enough that there is very little fat to pour off. If you used a higher fat blend and see a pool of grease after browning, go ahead and spoon it off if you prefer.

Can I make this in a slow cooker or Instant Pot?

Yes, you can make chili in a slow cooker. I would suggest cooking this chili in the slow cooker after browning the vegetables and turkey. Cook this chili low for about 6 to 8 hours.
For an Instant Pot, I have a pressure-cooker turkey chili recipe just for that.

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5 from 2 votes

Easy Turkey Chili Recipe

This easy turkey chili is a 1-pot weeknight dinner made with lean ground turkey, 2 kinds of kidney beans, and plenty of chili powder. It's even better the next day.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American

Keyword: turkey chili

Servings:

Calories: 380kcal

Author: Tanya Harris

Ingredients

2 tablespoons olive oil
1 medium yellow onion chopped
1 medium red bell pepper chopped
4 garlic cloves minced
1.5 lbs ground turkey
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
1 15-ounce can light red kidney beans rinsed and drained
1 15-ounce can dark red kidney beans rinsed and drained
1 14.5-ounce can diced tomatoes with juices
3 cups chicken broth
2 tablespoons fine cornmeal

Instructions

Heat the olive oil in a large heavy-bottom pot over medium heat. Add the onion and bell pepper and cook for about 3 to 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
Add the ground turkey and break it up with a spoon, cooking until no pink remains. Add the chili powder, cumin, salt, and black pepper. Stir for 10 to 20 seconds to toast the spices.
Add both cans of kidney beans, the diced tomatoes with their juices, and the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 35 to 45 minutes, stirring occasionally.
Uncover during the last 10 minutes to let excess liquid evaporate for a thicker chili. Stir in the cornmeal during the final 5 minutes.
Serve with your favorite toppings.

Notes

93% lean ground turkey does not need to be drained of grease. If using a fattier blend, drain it after browning.
Cornmeal is optional. Masa harina works too, or leave it out for a thinner chili.
Refrigerate up to 4 days; freeze up to 3 months.

Nutrition

Easy Slow Cooker Whole Chicken

August 18, 2026 by Tanya Harris Leave a Comment

A whole chicken in the slow cooker gives you tender, fall-apart meat for about 15 minutes of real work. It’s weeknight-friendly and perfect if you like cooking up whole chickens.

cooked whole chicken in slow cooker insert with parsley sprinkled 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!

Fully cooked whole chicken in a slow cooker with browned seasoning and vegetables and juices around it.

Recipe Notes

Best for: hands-off dinner, meal prep, stretching one bird into a few meals
Prep time: 15 minutes
Cook time: 6 to 8 hours on LOW
Servings: 6

I like to buy whole chickens partly because they're cheaper per pound than pieces, but also because it’s what I grew up eating. My parents would buy a whole chicken and roast it in the oven, and it was always a part of our weekly rotation.

Now that I have a slow cooker, I like to use it from time to time to make a whole chicken. It’s pretty much hands-off, and the chicken comes out nice and moist with plenty of flavor and juices to make a gravy if you want. This is one of my preferred methods of meal prep when making a whole bird. If you like this kind of set-it-and-go cooking, my slow cooker pulled pork and slow cooker turkey breast work the same way.

Happy Cooking,
Tanya

Ingredient Notes

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 bird. I used a 4.5 pound chicken here. Thaw it completely in the refrigerator before it goes in the slow cooker. Pull the giblets and neck out of the cavity first.
Kosher salt and black pepper: The base of the rub. If you use table salt instead, scale it back, since it’s finer and saltier by volume.
Garlic powder and onion powder: Powders, not fresh. They cling to the skin and season the whole surface evenly instead of sitting in one spot.
Dried thyme and dried rosemary: Dried on purpose here. Over six-plus hours, fresh herbs go dull and stringy, while dried ones hold up and keep releasing flavor the whole time. Crush the rosemary between your fingers as you add it so you don’t end up with needles in the rub.
Paprika: I use sweet paprika, which is mostly there for color and mild flavor. Smoked paprika is a good swap if you want a smoky note closer to rotisserie chicken.
Onion, celery, and carrots: They lift the bird off the bottom of the insert so it isn’t sitting in liquid, and they turn the drippings into something worth saving.

How to Make Slow Cooker Whole Chicken

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Build the Vegetable Bed. Add the chopped onion, celery, and carrots to the bottom of a 6-quart slow cooker. This is your rack. It keeps the chicken up out of the juices it releases, which is the difference between roasted-tasting chicken and boiled-tasting chicken.

Chopped onion, celery, and carrots layered in the bottom of a black oval slow cooker insert.

Step 2: Mix the Rub and Dry the Bird. Stir the kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika together in a small bowl. Remove the giblets and neck from the cavity, then pat the chicken very dry with paper towels, outside and inside. Wet skin will not hold seasoning.

Step 3: Season Inside, Outside, and Under the Skin. Season the outside and the cavity. Then slide your fingers under the skin over the breast and rub seasoning directly onto the meat. That’s the step most people skip, and it’s the one that gets flavor past the skin instead of leaving it all on the surface.

Whole raw chicken coated in a brown herb and spice rub, resting on parchment paper.

Step 4: Cook on LOW. Set the chicken breast side up on the vegetables, cover tightly, and cook on LOW for 6 to 8 hours. Leave the lid alone while it works. Every time you lift it you dump the heat and add time.

Seasoned raw whole chicken placed breast side up on a bed of onion, celery, and carrots inside a slow cooker.

Step 5: Check the Temperature. It’s done when the thickest part of the thigh hits 165°F (74°C) and the meat is fork-tender. Push the thermometer into the thigh without touching bone, since bone reads hotter than the meat around it.

Step 6: Rest, Then Carve. Move the chicken to a cutting board and let it rest 10 to 15 minutes before you cut into it. Use two large spatulas or a spatula and tongs, because it’s tender enough to come apart on you. Resting lets the juices settle back into the meat instead of running out onto your board.

Optional: Broil the bird for 3-5 minutes to crisp the skin.

Carved slow cooker chicken breast slices, thigh, and drumstick arranged on a dark plate with fresh parsley.

How Long to Cook a Whole Chicken in a Slow Cooker

A 4-to 5-pound chicken takes 6 to 8 hours on LOW. On HIGH it runs closer to 3 to 4 hours, though I cook mine on LOW and that’s what I’d recommend if you have the time.

The range is that wide because slow cookers are not consistent with each other. A bird that’s done at 6 hours in my cooker might need closer to 8 in yours, so the temperature matters more than the clock does.

Now, about dry chicken. Slow cooker chicken gets dry because it’s overcooked, not because a slow cooker dries chicken out. And a whole chicken is easier to overcook than people expect, since the breast is lean and it finishes well before a long cook time is up.

So check on it. Around the 4-hour mark, take a temperature reading in the thigh. It won’t be done that early, but you’ll find out how fast your cooker runs and you’ll know when to start checking for real. Once the thigh reads 165°F (74°C), it’s done. Leaving it longer isn’t making it better.

size Matters

I use a 6-quart oval slow cooker, and a 4 to 5-pound bird fits with room around it. If yours is a 4-quart, stay at the low end of that weight range or buy a smaller bird. A chicken wedged in tight won’t cook evenly, and the USDA recommends filling a slow cooker at least half full but no more than two-thirds full.

Turn the Drippings Into Gravy

Do not throw out what’s in the bottom of that insert. Because the chicken cooks over aromatics with no water added, the juices come out concentrated and already seasoned.

Strain it. Pour the liquid through a fine-mesh strainer into a large measuring cup. Discard the cooked vegetables.
Skim the fat. Let it sit 3 to 5 minutes so the fat rises, then spoon it off or use a fat separator. You should have roughly 2 to 2 ½ cups of broth left.
Thicken it. Bring the broth to a gentle simmer in a small saucepan over medium heat. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth, then whisk that slurry in slowly and cook 2 to 3 minutes until it thickens.
Taste it. It’s usually seasoned well enough on its own from the rub. Add a pinch of black pepper if it needs it and serve hot.

If you’d rather keep it thin, skip the slurry and spoon the skimmed juices straight over the meat. Or use this over your rice. I do! It's so delicious and gives it a nice flavor. And if you ever need gravy on a day you don’t have drippings, my gravy without drippings recipe covers you.

cooked whole chicken in slow cooker insert with parsley sprinkled on top, close up

Tanya’s Top Tips

Buy a bird that fits. A 4 to 5 pound chicken in a 6-quart cooker leaves room for heat to move around it. Cramming in a 7-pound bird gets you uneven cooking, not more dinner.
Make stock out of the carcass right in the slow cooker. Put the bones and skin back in the cleaned insert, cover with water, and run it on LOW overnight.

Variations

Smoky: Swap the sweet paprika for smoked paprika. Same amount, and it pushes the flavor toward rotisserie chicken.
Spicy: Add cayenne or crushed red pepper to the rub.
Add potatoes: You can make this slow cooker chicken and potatoes by adding potatoes to the vegetable bed. Use baby potatoes and leave them whole, and stick with a waxy variety like baby reds or Yukon Gold. Waxy potatoes hold their shape over a long cook, while starchy ones like russets break down into mush by hour six.
Different rub: The method doesn’t care what’s on the bird. Any dry rub you like works here, including my homemade seasoned salt as a starting point.

What to Serve With Slow Cooker Whole Chicken

This is a Sunday-dinner kind of chicken, so I go the Sunday-dinner route with it. Slow cooker mashed potatoes or garlic mashed potatoes with that gravy poured over everything is hard to beat.

For rice, my oven baked rice or garlic butter rice both work well and soak up the juices.

Add a green vegetable and you’ve got a full plate. Smothered green beans, collard greens, turnip greens, or oven roasted broccoli.

Storage, Reheating, and Freezing

Storing: Let the chicken cool a bit, then pull the meat off the bones and refrigerate it in an airtight container within 2 hours of cooking. Use it within 3 to 4 days. Store any leftover juices or gravy separately.

Freezing: Portion the pulled meat into freezer bags or containers, press the air out, and freeze. For the best texture, use it within about 3 months. Thaw overnight in the refrigerator.

Reheating: Chicken this lean dries out fast on a second pass, so add liquid. Warm it in a covered skillet over medium-low with a splash of broth or the reserved juices, or microwave in short bursts with a damp paper towel over the top. Bring it back to 165°F (74°C).

Leftover ideas: Chopped and covered in gravy is my go-to. It’s also good in sandwiches, soup, and quesadillas, or turned into chicken salad. If you want to work it into a rice dish, my dirty rice and my Caribbean dirty rice are both good places to send it.

FAQs

Do I need to add water or broth?

No. A whole chicken releases plenty of liquid on its own, and the vegetable bed keeps it lifted out of that liquid. Adding water gets you closer to boiled chicken and a weaker gravy.

Why is my chicken still pink near the bone?

Keep cooking and check again in 30 to 45 minutes. Meat right against the bone can stay pinkish even when it’s fully cooked, so go by the thermometer. Once the thickest part of the thigh reads 165°F (74°C) away from the bone, it’s done.

Can I put a frozen chicken in the slow cooker?

No, and this one isn’t optional. Thaw it in the refrigerator first, which takes 24 to 48 hours depending on size. A frozen bird warms up too slowly in a slow cooker and spends too long in the temperature range where bacteria grow. If it’s still frozen the morning you wanted to cook it, roast it in the oven instead or wait a day.

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Slow Cooker Whole Chicken Recipe

A hands-off whole chicken that cooks low and slow on a bed of onion, celery, and carrot until it falls apart. The drippings make a gravy worth keeping.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: American

Keyword: slow cooker whole chicken, slow cooker whole chicken recipe

Servings:

Calories: 471kcal

Author: Tanya Harris

Ingredients

1 (4-5 lb) whole chicken
1 tablespoon kosher salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary crushed
1 teaspoon paprika
1 teaspoon ground black pepper
1 medium yellow onion chopped into 1 inch pieces
3 stalks celery chopped into 1 inch pieces
2 medium carrots chopped into 1 inch pieces

Instructions

Place the chopped yellow onion, celery, and carrots in the bottom of a 6-quart slow cooker. The vegetables act as a natural trivet, lifting the chicken so it does not sit directly in the liquid it releases.
In a small bowl, mix together the kosher salt, ground black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika. Set aside.
Remove the giblets and neck from the chicken cavity, then pat the entire bird dry with paper towels, outside and inside.
Season the outside and the inside of the chicken with the seasoning mixture. Lift the skin over the breast and rub some of the seasoning directly onto the meat underneath, then pat the remaining seasoning into the skin.
Place the seasoned chicken breast side up on top of the vegetables. Cover tightly with the lid and cook on LOW for 6 to 8 hours, until the thickest part of the thigh reaches an internal temperature of 165°F (74°C) away from the bone and the meat is fork-tender.
Carefully transfer the chicken to a cutting board and let it rest for 10 to 15 minutes before carving.
For golden skin, transfer the rested chicken to a rimmed baking sheet and broil on the middle rack for 3 to 5 minutes, watching closely. This step is optional.

Notes

To make gravy with the drippings in the slow cooker, strain the drippings, skim the fat, then simmer with a slurry of 2 tablespoons cornstarch whisked into 2 tablespoons cold water for 2 to 3 minutes.
Storage: Refrigerate pulled meat in an airtight container for 3 to 4 days, or freeze up to 3 months. Reheating: Reheat with added liquid to 165°F (74°C).

Nutrition

Southern Smothered Potatoes Recipe

August 15, 2026 by Tanya Harris 13 Comments

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.

smothered potatoes in cast iron skillet with wooden spatula 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!

This side dish is a staple in our house because it is quick, delicious, and can be served during multiple meals. Whether for breakfast, lunch, or dinner, these smothered potatoes pair well with almost any meal.

Smothered potatoes are a classic dish from the Southern United States, particularly Louisiana. To "smother" vegetables means to cook them slowly at a low temperature until they are tender and flavorful. Some cooks add meats like bacon or sausage to the dish.

If you like smothered dishes, try my smothered green beans or smothered chicken.

5 Star Review

⭐⭐⭐⭐⭐

Karen H. says, "Wonderfully delicious! I have used buttermilk for years, but love the chicken broth flavor."

Ingredient Notes

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

Potatoes: The star of this dish. Choose starchy potatoes like Russet or Yukon Gold for the best results.
Oil and Butter: To brown the potatoes and add that rich, buttery flavor.
Onion and Bell Pepper: These aromatic vegetables add flavor.
Seasonings: Paprika, garlic powder, salt, and black pepper. You can also use about one teaspoon of an all-purpose seasoning blend if you prefer.
Broth: Chicken broth. You could also use vegetable broth, beef broth, or water.

Tools Needed

Large skillet or cast-iron pan
Spatula
Knife
Cutting board
Measuring spoons

How to Make Southern Smothered Potatoes

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Prep the Ingredients

Peel and cube the potatoes. You can also skip the peeling of the potatoes if you prefer. Chop the onion and green bell pepper.

Step 2: Heat the Pan and cook the peppers and onions

Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.

Step 3: Add Potatoes

Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.

Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.

potatoes and green peppers in cast iron pan

Step 4: Season and Cook

Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.

Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

Variations

For a vegetarian option, use vegetable broth instead of chicken or beef broth.
Add chopped bacon or sliced sausage for extra flavor and protein.
Mix in other vegetables such as carrots, celery, or mushrooms to add more texture and nutrients.
Slice the potatoes rather than chopping them if you prefer.

Tanya's Tips for the Best Smothered Potatoes

Use starchy potatoes like Russet or Yukon Gold. They hold their shape when cooked and have a creamy texture that pairs well with the gravy.
Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
Although any large pan will work, use a cast iron skillet for best results.

How to Store Smothered Potatoes

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat until warmed through. You can add a bit of oil or butter to keep them from sticking.

FAQs

Why are my smothered potatoes mushy?

Potatoes turn mushy if the pan is overcrowded, if they are stirred too frequently, or if too much broth is added too early. To prevent this, cook them undisturbed in a single layer to develop a crust before covering and simmering.

What are the best potatoes to use for smothered potatoes?

Medium- to high-starch varieties like Yukon Gold or Russet potatoes work best. Yukon Golds hold their shape well while providing a creamy interior, whereas Russets break down slightly to create a thicker pan gravy.

Do I need to peel the potatoes before cooking?

Peeling is optional. Russet potatoes are typically peeled due to their thicker skin, but thin-skinned varieties like Yukon Gold or red potatoes can be left unpeeled for extra texture and quicker prep.

Make these Smothered Potatoes A Meal: Serve them with these dishes

Smothered Chicken. Golden chicken thighs in a rich, creamy onion gravy that comes together in under an hour, and the gravy is very happy to run over into the potatoes.
Smothered Turkey Wings. Slow roasted turkey wings with a homemade gravy built from the pan drippings, and it is the Sunday dinner plate these potatoes were made for.
Baked Chicken Leg Quarters. Crispy skinned leg quarters baked at 400 degrees with the same all purpose seasoning you can use in these potatoes, so one spice blend gets you the whole plate.
Slow Cooker Collard Greens. Tender greens that cook low and slow for six to seven hours with a splash of apple cider vinegar to cut through all that richness.
Air Fryer Egg Frittata. A fluffy egg frittata loaded with ham and cheddar in about fifteen minutes, which turns these potatoes into a full weekend breakfast.

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4.20 from 5 votes

Smothered Potatoes Recipe

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.

Prep Time15

Cook Time25

Total Time40

Course: Side Dish

Cuisine: American

Keyword: smothered potatoes, southern smothered potatoes

Servings: people

Calories: 264kcal

Author: Tanya Harris

Ingredients

1.5 pounds of potatoes Yukon Gold or Russet, chopped into medium cubes
1 large yellow onion chopped
½ medium green bell pepper chopped into small pieces
2 Tablespoons olive oil
2 Tablespoons unsalted butter
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste I use about ½ teaspoon salt, ¼ teaspoon black pepper
¼ cup chicken broth

Instructions

Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper, cooking and stirring occasionally until they soften and become fragrant approximately 5-7 minutes.
Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.
Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.
Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

Notes

Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
Peel the potatoes or keep them unpeeled, depending on your preference.

Nutrition

This was originally published on July 11th, 2024. It has been updated with new information.

Beef Tips with Rich Brown Gravy

August 14, 2026 by Tanya Harris 4 Comments

Beef tips are simmered slowly in a deep brown gravy until they are tender enough to cut with the side of a fork. It's the perfect cozy meal, especially when served over rice that can sop up all the gravy.

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!

beef tips with fork sliding in to pick it up

Beef Tips at a Glance

Best for: a cozy Sunday dinner that reheats well.
Total Time: 2 hours 35 minutes
Yield: 6 servings

I have a real weakness for cozy beef dishes. Give me a stovetop beef stew or a pot of braised oxtail any day of the week, and I am a happy woman. Beef tips land in that same category for me.

This is a classic Southern dish that relies on low-and-slow cooking. Two hours on the stove is what turns tough little cubes of beef into something you can cut with a fork, and it gives the gravy time to thicken on its own. I serve mine over rice most nights, but a scoop of mashed potatoes underneath is never a bad idea.

Happy Cooking,

Tanya

Notes on the Ingredients

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

Beef stew meat. I buy the pre-cut packages at the store because it saves me from having to break down a whole roast on a weeknight, and stew meat is almost always cut from chuck. Chuck is exactly what you want here. It comes from the shoulder, which is a hard-working muscle, so it carries a lot of connective tissue that softens into the gravy over a long simmer. If you would rather cut your own, buy a boneless chuck roast and cut it into 1-inch cubes.
Light brown sugar. Just a small amount goes into the seasoning mix. It helps the beef brown more deeply in the pan and rounds out the salt from the soy sauce later on. The finished gravy does not taste sweet.
Garlic powder, onion powder, and black pepper. These season the beef itself.
Kosher salt. My amounts are measured with kosher salt, which is coarser than table salt. Table salt packs more into the same spoon, so if that is what you have, start with less and taste at the end.
All-purpose flour. The flour goes onto the seasoned beef instead of into the pot later, so it does two jobs. It helps build the crust when you sear, then it slowly thickens the gravy across the two-hour simmer. That is why there is no cornstarch slurry at the end of this recipe.
Olive oil. Any neutral oil works. You just need enough to get a good sear going, and the beef will release some of its own fat as it browns.
Yellow onion and fresh garlic. The onion cooks down until soft and sweet and practically disappears into the gravy. Fresh garlic goes in after the onion because it burns quickly and turns bitter if it hits the hot pot too early.
Low-sodium beef broth. There is already salt on the beef, plus soy sauce and Worcestershire going into the pot, and the liquid concentrates as it simmers.
Soy sauce and Worcestershire sauce. These two do the heavy lifting on the savory depth of the gravy. Worcestershire brings tang and soy sauce brings salt and color, which together give the sauce that dark restaurant look.
Red wine vinegar. A little acid at the end of a rich braise keeps the gravy from tasting flat and heavy. It is not enough to taste sour, but you would notice if it were missing.
Dried thyme. Thyme holds up well during a long simmer and has plenty of time to soften and release its flavor into the liquid.

Main Equipment You'll Need

A 6-quart Dutch oven, which is the medium size most of us have in the cabinet. The heavy bottom keeps the beef from scorching over a long simmer and a tight lid keeps the liquid from cooking away.
Tongs for turning the beef as it sears.
A plate to hold the seared beef while you cook the onions.

How to Make Beef Tips and Gravy

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Season and Coat the Beef. Pat the beef dry with paper towels first. Toss the beef in a large bowl with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece has a light, even coating.

beef tips in bowl with seasoning and flour on it

Step 2: Sear the Beef in Batches. Heat the olive oil over medium heat and add the beef in a single layer. Sear 2 to 3 minutes per side until the pieces are deeply browned, then move them to a plate. Work in two batches if you need to. The beef is not cooked through at this stage, and it does not need to be.

Step 3: Cook the Onions and Garlic. Add the diced onion to the oil and drippings left in the pot, along with a tablespoon of the beef broth. Cook 5 to 6 minutes until the onions are soft and translucent, scraping the bottom of the pot as they release their liquid so all those browned bits lift up. Stir in the garlic and cook 1 minute more, just until you can smell it.

Step 4: Build the Gravy. Return the beef and any juices that collected on the plate back to the pot. Pour in the rest of the beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme, and stir it all together.

Step 5: Simmer Low and Slow. Bring the liquid up to a simmer, cover the pot tightly, and turn the heat down to low. You are looking for a lazy simmer with a few bubbles breaking the surface. Let it go about 2 hours.

Check on it every 30 minutes or so, give it a stir so nothing catches on the bottom of the pot, and if the liquid is getting low, add a splash more beef broth. How fast it reduces depends on your pot and how tight your lid sits, so this part is worth peeking at.

It is done when a fork slides into a piece of beef with no resistance and the gravy has thickened. If the beef is still firm, it needs more time.

beef tips in pot in gravy after simmering for hours

How to Make Beef Tips in the Slow Cooker

Sear first: Sear the beef and sauté the onions and garlic on the stove to build flavor, then transfer everything to the slow cooker.
Reduce liquid: Use only 2 cups of beef broth, as the slow cooker traps moisture.
Cook: Cover and cook on LOW for 7–8 hours (recommended for tender meat) or HIGH for ~4 hours.
Thicken (optional): If the gravy is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoon cold water) and cook uncovered on HIGH for 20–30 minutes.

Tanya's Top Tips

Do not rush the simmer. The connective tissue in these cuts starts converting to gelatin somewhere around 160°F to 180°F (71°C to 82°C), and that conversion takes hours. Tough beef at the two hour mark usually just means it needs longer on the stove.
Check on the pot as it simmers. Stir every half hour so the bottom does not scorch, and top it off with a little more beef broth if the liquid drops too far. Different pots reduce at different rates.
Taste at the very end. The gravy concentrates over two hours, so wait until you know what you actually have before you reach for more salt.

Variations

Add mushrooms. Sliced cremini or white mushrooms cooked with the onions turn this into beef tips with mushroom gravy. Cook them until they release their water and start to brown before you move on.
Use chuck roast. A boneless chuck roast cut into 1-inch cubes behaves exactly like stew meat here, and you get to control the size of the pieces.
Add a splash of red wine. A little dry red in place of some of the broth adds depth if you have a bottle open.
Make it spicy. A pinch of cayenne or a few dashes of hot sauce in the braising liquid gives the gravy some heat behind it.

What to Serve With Beef Tips

Rice is my default because it soaks up gravy better than almost anything. Mashed potatoes are the other classic, and buttered egg noodles are right there with them. To round the plate out the Southern way, Southern green beans and a pan of classic Southern cornbread turn this into a full Sunday dinner.

If this kind of slow-cooked beef is your thing, you might also like my braised beef shanks or my oxtail soup.

Storage, Reheating, and Freezing

Refrigerator: Cool the beef tips and store them in an airtight container with the gravy for up to 4 days. They taste even better on day two once the flavors settle.
Reheating: Warm them in a saucepan over low heat, stirring now and then until heated through. The gravy thickens in the fridge, so add a splash of beef broth or water to loosen it back up.
Freezer: These freeze well for up to 3 months in an airtight container with the gravy covering the beef. Thaw overnight in the refrigerator before reheating.

Beef Tips FAQs

What is the best cut of meat for beef tips?

It comes down to how long you plan to cook. Chuck roast and beef stew meat are the right call for a low and slow braise like this one, because they carry the connective tissue that breaks down into a silky gravy over a couple of hours. Sirloin and tenderloin are naturally tender and lean, which makes them better for a quick stove-top version. They do not have the connective tissue to reward a long cook and will dry out if you give them one.

Can I use beef stew meat for beef tips?

Yes, and it is what I use. Stew meat has a reputation for being tough, but that is usually a timing problem rather than a meat problem. It is typically cut from chuck or a similar working muscle, so it needs the full two hours to come around. Give it that time and it is tender, flavorful, and cheaper than sirloin.

Why are my beef tips still tough?

Nine times out of ten it is one of two things. Either the beef has not cooked long enough, or the pot was at a hard boil instead of a gentle simmer. Both are fixable. Turn the heat down, put the lid back on, and keep going until a fork slides in easily.

beef tips with gravy with fork picking up beef

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5 from 1 vote

Beef Tips and Gravy Recipe

Tender beef simmered low and slow in a rich brown gravy with onions, garlic, and thyme. A classic Southern dinner that is made for rice or mashed potatoes.

Prep Time15

Cook Time2 20

Total Time2 35

Course: Main Course

Cuisine: American

Keyword: beef tips, beef tips and gravy, beef tips recipe

Servings:

Calories: 294kcal

Author: Tanya Harris

Ingredients

2 pounds beef stew meat cut into 1-inch cubes
2 teaspoons light brown sugar
2 teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 large yellow onion diced
4 cloves garlic minced
2 ¾ cups low-sodium beef broth divided
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon red wine vinegar
2 teaspoons dried thyme

Instructions

Pat the beef dry with paper towels. In a large bowl, toss the beef with the brown sugar, salt, black pepper, garlic powder, onion powder, and flour until every piece is lightly coated.
Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the beef in a single layer without crowding the pan, working in two batches if needed. Sear 2 to 3 minutes per side, until deeply browned. Transfer the beef to a plate and set aside.
Add the diced onion to the oil and drippings in the pot along with 1 tablespoon of the beef broth. Cook 5 to 6 minutes, until the onions are soft and translucent, scraping up the browned bits from the bottom of the pot. Stir in the garlic and cook 1 minute, until fragrant.
Return the beef and any accumulated juices to the pot. Pour in the remaining beef broth, then add the Worcestershire sauce, soy sauce, red wine vinegar, and thyme. Stir to combine.
Bring the liquid to a simmer, cover tightly, and reduce the heat to low. Simmer gently about 2 hours, until the beef is fork tender and the gravy has thickened. Stir every 30 minutes so the bottom does not scorch, and add more beef broth if the liquid reduces too far. Taste and adjust salt before serving.

Notes

Beef Cut: Use chuck stew meat cut into 1-inch pieces. Avoid lean cuts like sirloin, which dry out during a 2-hour simmer.
Salt: Recipe is tested with kosher salt. If using table salt, start with half and adjust to taste at the end.
Liquid Level: If the gravy reduces too fast, stir in a splash of broth. If too thin, simmer uncovered for a few minutes.
Slow Cooker: Sear beef and onions on the stove first. Transfer to slow cooker with only 2 cups of broth and cook on LOW for 7–8 hours (or HIGH for ~4 hours).
Storage: Keeps up to 4 days in the fridge or 3 months in the freezer. Loosen with a splash of broth when reheating.

Nutrition

Sweet and Sour Cabbage (German-Style Braised Red Cabbage)

August 11, 2026 by Tanya Harris 18 Comments

This sweet and sour cabbage is an easy one-pot side made with red cabbage, sweet apple, and apple cider vinegar. It braises low and slow until tender, with the right balance of sweet and tart in every bite.

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

We love a good cabbage recipe in our house, and I’ve been searching for ways to add it to our meal rotation. I’m always drawn to red cabbage for its vibrant color, and this vinegar coleslaw is no exception. So when I made this sweet and sour cabbage, I was in love.

Inspired by German sweet-and-sour cabbage recipes I saw online, I made this recipe, and I’ve been hooked ever since. There aren’t many ingredients, and all you’ll need is a little patience while the cabbage takes time to braise on the stovetop.

Be sure to try my Instant Pot Cabbage or Creamed Cabbage with Sausage recipes too.

5 Star Review

⭐⭐⭐⭐⭐

Lorna. says, "This has an excellent balance of flavors. I like to saute the cabbage in a bit butter first but i give it 5 stars."

A Quick Look at the Ingredients

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

Red cabbage - Choose a firm head with vibrant color; chop into large chunks so they hold their shape during the long braise. If you don't have red cabbage, feel free to use a firm green cabbage instead.
Sweet apple - Fuji or Honeycrisp work, adding natural sweetness that balances the vinegar's tang.
Apple cider vinegar - This provides the signature tangy flavor that makes the dish "sour."
Granulated sugar - Balances the acidity and helps create that perfect sweet-and-sour flavor profile.
Kosher salt and ground black pepper- Season to your taste.
Ground Allspice - I use a ton of allspice in my cooking, and I just had to add it to this dish. Feel free to sub with another warm spice, like cinnamon or nutmeg.

How to make sweet and sour cabbage

Step 1: First, gather your ingredients. Chop your head of cabbage into large chunks and chop a sweet apple. I like to use a Fuji apple in this recipe.

Step 2: Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat.

cabbage, apples, salt, and pepper inside pot

Step 3: Allow the cabbage to cook over medium-low heat for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender enough for your liking. Serve and enjoy 🙂

Variations

This cabbage is great as written, but here are a few ways I like to switch it up.

Add bacon. Cook a few slices until crisp, then crumble them in at the end for a smoky, salty bite. It's one of the more popular ways to make this dish and adds a nice richness.
Make it meaty. Stir in sliced smoked sausage, or serve it next to browned bratwurst for a heartier plate.
Turn up the heat. A pinch of red pepper flakes gives it a little kick.
Add carrots. They bring more color and a touch of natural sweetness.
Add maple syrup. One reader stirred in a little maple syrup along with rice vinegar and sweet chili sauce and loved the result.

Make Ahead and Storage

Fridge: Store leftovers in an airtight container for 3-4 days.
Reheat: Warm it on the stovetop over low heat or in the microwave until heated through. Add a small splash of water if it looks dry.
Serve warm or at room temperature: It's good both ways, which makes it easy to make ahead for a holiday spread or a potluck.

Tanya's Top Tips about Sweet and Sour Cabbage

Use a heavy-bottomed pot with a tight-fitting lid to keep the liquid inside. Cabbage will release a good bit of liquid while it cooks.
Keep the heat on medium-low and stir about every 20 minutes.

What should I serve this cabbage with?

Air Fryer Beef Tenderloin - A rich, special-occasion main. The sweet-and-sour bite of the cabbage cuts right through it.
Air Fryer Fried Chicken - Crispy and savory, and the cabbage adds a little brightness to the plate.
Mashed Sweet Potatoes - Another sweeter side that goes great with this cabbage.
Smothered Turkey Wings - Hearty and gravy-heavy. The cabbage lightens things up alongside it.

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4.50 from 6 votes

Sweet and Sour Cabbage

This sweet and sour cabbage is the perfect easy yet tasty side dish. Red cabbage and a sweet apple are braised in sugar and vinegar, resulting in the most tender and delicious cabbage.

Prep Time8

Cook Time1

Total Time1 8

Course: Side Dish

Cuisine: American, German

Keyword: red cabbage recipe, sweet and sour cabbage

Servings: people

Calories: 52kcal

Author: Tanya Harris

Equipment

Heavy Bottom Pot

Ingredients

1 medium head red cabbage chopped into large chunks (about 6-7 cups)
1 sweet apple chopped. (Fuji, honey crisp, etc)
¼ cup apple cider vinegar
¼ cup granulated sugar
1.5 teaspoons kosher salt or to taste
¼ teaspoon ground black pepper or to taste
¼ teaspoon ground allspice

Instructions

Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat.
Allow the cabbage to cook, over medium-low heat, for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender.
Remove from heat, serve, and enjoy.

Notes

Use a heavy-bottomed pot with a tight-fitting lid so the liquid stays inside the pot. Cabbage will release a good bit of liquid while it cooks.
Keep the heat on medium-low and stir about every 20 minutes.

Nutrition

This post was originally published on October 6, 2021. It has been updated with new information.

Easy Stuffing Recipe (Classic & Herby)

August 11, 2026 by Tanya Harris Leave a Comment

My homemade stuffing recipe is a classic. Made with simple, fresh ingredients, it's the savory side dish I find myself coming back to for every holiday and weeknight meal alike.

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!

Stuffing is a big deal in my house. We don’t mind the boxed stuff, but I love making things homemade or semi-homemade. This stuffing is so simple to make, but the flavor is delicious. With three types of fresh herbs, the aromatics really come to life.

This recipe is pretty straightforward, with a few tips and techniques that make the texture and flavor just right.

If you’re a fan of Thanksgiving sides, then you’ll love this cornbread dressing.

Happy Cooking,

Tanya

Easy Stuffing Recipe at a Glance

Best for: Thanksgiving, Christmas, or any holiday spread that needs a classic bread stuffing
Prep time: about 25 minutes (drying the bread and prepping the vegetables)
Cook time: 45 to 50 minutes
Total time: about 1 hour 10 minutes
Servings: 10

Ingredient Notes

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

Bread. You'll need about 1 pound (roughly 10 cups) of bread cut into ½-inch cubes. I use white sandwich bread, but sourdough or French bread work as well. Sandwich bread gives you a softer stuffing, while sourdough or French bread holds up a little firmer and adds more chew. Whatever you use needs to be cut and dried completely before it goes anywhere near the broth.
Aromatics. Yellow onion, celery, and garlic are the base. Dice them small, so they cook evenly and disappear into the stuffing instead of standing out in big chunks.
Fresh herbs. Sage, thyme, and rosemary are what make this taste like Thanksgiving. Fresh is worth it here if you can get it. If you only have dried herbs on hand, use about a third of the amount the recipe calls for, since dried herbs are more concentrated, and add them in with the onions and celery so they have time to soften. You could also use dried poultry seasoning instead of fresh herbs.
Broth and eggs. Low-sodium turkey or chicken broth lets you control the seasoning, and you can swap in vegetable broth for a meatless version. The eggs are what bind everything together, so your stuffing holds its shape instead of falling apart when you scoop it.

How to make this Stuffing Recipe

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Dry the bread. Preheat your oven to 300°F (150°C). Spread the bread cubes on baking sheets in a single layer and bake for 20 to 25 minutes, until they're completely dried out and crisp. Let them cool completely before you move on.

Step 2: Cook the aromatics. Once the bread is drying, bump your oven up to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish. Melt the butter in a large skillet over medium heat. Add the onions and celery and cook for 8 to 10 minutes, until soft. Stir in the garlic, sage, thyme, rosemary, salt, and pepper, and cook for another 1 to 2 minutes, just until fragrant. Take it off the heat.

butter and onion, garlic, and celery with seasoning in skillet for stuffing

Step 3: Combine. Place the dried bread cubes in a large mixing bowl, then pour the warm butter and vegetable mixture over them. Toss gently to coat. In a separate bowl, whisk the broth with the eggs, then pour that over the bread mixture and fold everything together gently until the broth is absorbed.

Step 4: Bake. Transfer to your prepared baking dish, cover tightly with foil, and bake for 30 minutes. Uncover and bake for another 15 to 20 minutes, until golden brown and crispy on top.

technique

For stuffing the bird

Want to stuff a turkey instead? Cool the stuffing completely first, then spoon it loosely into the cavity right before roasting, never ahead of time. Loose filling lets heat move through evenly, and you'll want to check with a food thermometer that the very center reaches 165°F (74°C) before serving, same as if it were baked in a dish.

Tanya's Top Tips

Don't rush the bread-drying step. If your bread isn't fully dry and a little crisp, your stuffing will be dense and soggy instead of that soft, custardy texture you want.
Fold the broth mixture in gently. You want every piece of bread moistened, but you're not trying to mash it into a paste.
Taste your butter and aromatic mixture before you combine everything. It's much easier to adjust salt and pepper here than after the stuffing is baked.

Variations

Stir in ½ to 1 cup of chopped apples or dried cranberries with the broth mixture for a little sweetness.
Add ½ cup toasted pecans or walnuts for crunch.
Swap half the bread cubes for cubed cornbread if you want something closer to my cornbread dressing. Dry or lightly toast the cornbread first so it doesn't turn mushy, and know that it'll bake up a little more crumbly and slightly sweet.
Leave the eggs out if you prefer a looser, more scoopable stuffing rather than one that holds together in slices.

What to Serve With Easy Stuffing

This stuffing belongs right next to the turkey and gravy, but here's what else rounds out the table:

Gravy from drippings of the turkey or chicken or giblet gravy poured over the top
Mashed red skinned potatoes or microwave mashed potatoes if you're short on stovetop space
Smothered green beans or southern green beans
Carrot soufflé for something a little sweeter on the plate
Cranberry sauce, for the tartness this stuffing doesn't have on its own

Make-Ahead, Storage & Freezing

Make ahead. You can dry the bread cubes and chop the vegetables up to 2 days ahead; store them separately in the refrigerator. Combine the stuffing just before baking. If you need to make it ahead of time, assemble it in a freezer-safe dish and freeze it unbaked immediately. Bake from frozen until the center reaches 165°F.

Leftovers. Refrigerate leftover stuffing in an airtight container within 2 hours and enjoy within 3 to 4 days. Reheat, covered, at 350°F (175°C) until hot throughout, then uncover for a few minutes to crisp the top. Individual portions can also be reheated in the microwave.

Freezing. Cooked stuffing freezes well for up to 1 month. Store it tightly wrapped or in a freezer-safe airtight container. Thaw overnight in the refrigerator, add a splash of broth if needed, and reheat covered at 350°F (175°C) until hot throughout.

FAQs

Can I make this stuffing without eggs?

Yes. The eggs help bind everything together, but you can leave them out for a looser, more scoopable stuffing. If you skip them, add a little extra broth so the bread doesn't dry out, and bake it covered a bit longer to help it set.

What's the difference between stuffing and dressing?

Traditionally, stuffing is cooked inside the turkey, and dressing is baked separately in its own dish, though many home cooks use the terms interchangeably. Stuffing cooked inside the bird tends to come out moister and more compact, and it needs to reach 165°F (74°C) in the center to be safe to eat. This recipe works either way, baked in a dish as written or spooned into the turkey just before roasting.

What if my stuffing turns out too dry?

Drizzle warm broth and a little melted butter over the top, cover with foil, and pop it back in a 350°F (175°C) oven for 10 to 15 minutes to rehydrate it. Dry bread cubes that weren't dried long enough, or stuffing left uncovered too long while baking, are usually the culprits. Next time, keep it covered a little longer or add a splash more broth before baking.

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Easy Stuffing Recipe

A classic, savory stuffing made with dried bread cubes, butter, onion, celery, and fresh sage, thyme, and rosemary.

Prep Time25

Cook Time45

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: stuffing recipe

Servings: people

Calories: 117kcal

Author: Tanya Harris

Ingredients

1 pound about 10 cups white sandwich bread, sourdough, or French bread, cut into ½-inch cubes
½ cup unsalted butter 1 stick
2 cups diced yellow onion about 2 medium onions
1 cup diced celery about 4 stalks
1 tablespoon minced garlic about 4 cloves
2 tablespoons fresh sage finely chopped
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary finely chopped
1 teaspoon kosher salt
½ teaspoon ground black pepper
2¾ cups low-sodium turkey or chicken broth use vegetable broth for a meatless version
2 large eggs whisked

Instructions

Preheat oven to 300°F (150°C). Spread bread cubes on baking sheets and bake for 20 to 25 minutes, until completely dried and crispy. Cool completely.
Increase oven temperature to 350°F (175°C) and grease a 9x13-inch (23x33 cm) baking dish. Set aside.
Melt butter in a large skillet over medium heat. Add onions and celery and cook 8 to 10 minutes, until soft. Stir in garlic, sage, thyme, rosemary, salt, and pepper. Cook 1 to 2 minutes, until fragrant, then remove from heat.
Place dried bread in a large mixing bowl. Pour the warm butter and vegetable mixture over the bread and toss gently.
Whisk broth with the eggs. Pour over the bread mixture and fold gently until absorbed.
Transfer stuffing to the prepared baking dish and cover tightly with foil. Bake covered for 30 minutes, then uncover and bake an additional 15 to 20 minutes, until golden brown and crispy on top.

Notes

Make ahead: For best texture, dry your bread cubes and sauté the vegetables up to 2 days in advance, storing them in separate airtight containers. Assemble with the broth and eggs right before baking. If you need to make it further ahead, assemble the casserole completely, cover, and freeze unbaked. Bake from frozen, adding extra time as needed until the center reaches 165°F.

Nutrition

Slow Cooker Pulled Pork

August 9, 2026 by Tanya Harris 8 Comments

My slow cooker pulled pork is about as hands-off as barbecue gets. Season a pork butt, set the cooker, and hours later, you've got tender, shreddable meat ready for whatever you're in the mood for.

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!

Pulled pork sandwich on bread with coleslaw and fries in the background.

Slow Cooker Pulled Pork at a Glance

Best for: hands-off barbecue, meal prep, feeding a crowd
Prep time: 10 minutes
Cook time: 6 to 8 hours on LOW (recommended) or 3 to 4 hours on HIGH
Servings: about 6 to 9 servings from a 6-pound pork butt

I'm a huge barbecue fan, and pulled pork, in particular, has always been my thing. I'm constantly finding new ways to make it work for whatever's going on that week. My North Carolina Instant Pot Pulled Pork came out of my love for that tangy vinegar style, and I always keep a batch of my homemade BBQ rub and homemade BBQ sauce on hand for it. But when I don't want to babysit the pressure cooker, or I need something that just runs while I'm out doing errands, this slow cooker version is what I reach for.

What I like about this method is that it gives you a blank canvas. I keep the rub simple on purpose, just salt, garlic powder, onion powder, pepper, and smoked paprika. This has flavor without the sauce, but then it’s like a choose-your-own-adventure, and you can add any type of sauce. This is great for a family dinner or party.

Happy Cooking,

Tanya

Ingredient Notes

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

Pork butt (Boston butt): Bone-in or boneless both work.
Kosher salt, garlic powder, onion powder, black pepper, smoked paprika: This is a plain rub with no sugar in it, and that's on purpose. It keeps the pork neutral enough that you can finish it with vinegar sauce, sweet BBQ sauce, or lime juice. Sweet paprika works fine if that's what you have.
Chicken broth, apple cider vinegar, or light beer: Pick based on where you're taking the pork. Broth keeps it savory, apple cider vinegar leans toward my Carolina style, and beer adds a little malty depth.
BBQ sauce, lime juice, or pan juices: Add BBQ sauce after your pork has been cooked and shredded. Stir in BBQ sauce for sandwiches, lime juice if it's headed for tacos, or just moisten it with the reserved pan juices and let whatever you're serving it with do the flavor work.

How to Make Slow Cooker Pulled Pork

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Trim and Season the Pork. Pat the pork dry with paper towels; a dry surface holds seasoning better. Trim off any large slabs of excess fat, but leave a thin, quarter-inch layer for moisture. In a small bowl, combine the kosher salt, garlic powder, onion powder, black pepper, and smoked paprika. Rub the mixture over every side of the pork, pressing it in so it sticks.

Step 2: Load the Slow Cooker. Pour your chosen liquid; chicken broth, apple cider vinegar, or light beer, into the bottom of the slow cooker. Set the seasoned pork on top, fat-side up if it's bone-in, so the fat renders down and bastes the meat as it cooks.

Step 3: Cook It Low and Slow. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. LOW is the better bet for even, tender results. You're looking for the pork to pull apart with almost no resistance when you twist a fork into the thickest part.

If you're using a probe thermometer, that's around 200°F (93°C), don't pull it before 195°F (90°C), since the connective tissue needs that heat to fully break down.

Step 3: Shred and Finish. Transfer the pork to a large bowl or cutting board and let it sit a few minutes before handling. If using a bone-in pork, remove any bones and big chunks of gristle, then shred with two forks.

Toss the shredded pork with a few tablespoons of the warm cooking liquid to keep it from drying out, then stir in BBQ sauce and a squeeze of lime juice, or leave it as is with the reserved pan juices, depending on what you're making.

important tip

Slow cooker size

I made this in a 6-quart slow cooker, and a 6-pound bone-in butt fits with room to spare. If you only have a 4-quart, size down to a 3 to 4 pound piece of pork shoulder, or cut a larger butt in half so it isn't packed in past the rim. An overcrowded cooker won't heat evenly and can leave you with a raw-ish center even after the full cook time.

Pulled pork sandwich with barbecue and coleslaw on bread.

Tanya's Top Tips

Buy a bigger butt than you think you need. Pork shoulder loses close to half its weight once it's cooked, boned, and trimmed, so a 6-pound raw butt isn't as much finished meat as it sounds like.
Don't skip fat-side up. That fat cap renders down over the long cook and bastes the meat the whole time, so you're not doing any extra work.
Save the cooking liquid. That's flavor you already built in. Skim the fat off the top and use what's left to loosen the pork before serving or when you reheat it later.

Variations

Go full Carolina style and stir in my vinegar BBQ sauce with a scoop of coleslaw right on the sandwich. Or go with thick and sweet BBQ, like my homemade BBQ sauce or your favorite store-bought brand.
Skip the sauce entirely and use lime juice for taco or burrito filling.
Swap the broth for light beer in the bottom of the cooker if you want a little more depth in the background flavor.

What to Serve With Slow Cooker Pulled Pork

Pile it onto toasted buns with vinegar coleslaw or a classic coleslaw for a proper sandwich. Round out the plate with Southern potato salad and homemade baked beans. It also works well in tacos, over nachos, stuffed into a baked potato, or piled onto a burrito bowl with rice and beans.

Coleslaw

This Pork pairs well with a classic coleslaw. Make it from scratch, or use a coleslaw package as a shortcut.

Get the Coleslaw Recipe

Storage, Reheating, and Freezing

Storing: Let the pork cool, then transfer it to an airtight container with a little of the reserved cooking liquid to keep it moist. Refrigerate and use within 3 to 4 days.

Freezing: Portion the shredded pork into freezer bags or containers, press out the air, and freeze with a little of the reserved cooking liquid. It's safe to keep longer, but for the best texture and flavor, use it within about 3 months. Defrost overnight in the fridge before reheating.

Reheating: Warm it gently in a covered skillet over medium-low with a splash of the reserved liquid or broth, or microwave in short bursts with a little added liquid, stirring in between. Either way, bring it back up to 165°F (74°C) before eating.

pulled pork inside of slow cooker insert

FAQs

Does bone-in or boneless matter?

Both work here. Bone-in holds moisture slightly better and gives you a visual cue, the bone should wiggle loose when the pork's close to done. Boneless is easier to trim and portion but can overcook a little faster, so start checking it toward the earlier end of the time range.

What if my pork isn't tender at 6 hours?

Keep going. Check back every 30 to 45 minutes on LOW until a fork twists through with no resistance. Cook time varies some depending on the exact size and shape of your pork butt.

Can I make this ahead for a party?

Yes. Cook it the day before, refrigerate it with some of the cooking liquid, and reheat gently on the stovetop or in the slow cooker on LOW before serving. It also holds well on the WARM setting for a few hours if you're serving buffet-style.

Can I use pork tenderloin for this recipe?

No, it’s not recommended. Pork tenderloin is extremely lean and lacks the fat and connective tissue needed for slow cooking. Cooking it low and slow for hours will leave it dry and tough rather than juicy and tender. Stick to pork shoulder (Boston butt) for the best results!

Print Recipe

5 from 4 votes

Slow Cooker Pulled Pork Recipe

A simple, hands-off slow cooker pulled pork made with a 5-ingredient rub, good for sandwiches, tacos, and meal prep all week.

Prep Time10

Cook Time6

Total Time6 10

Course: entree, Main Course

Cuisine: American

Keyword: crockpot pulled pork, slow cooker pulled pork

Servings: people

Calories: 306kcal

Author: Tanya Harris

Ingredients

4 to 6 pounds pork butt Boston butt, bone-in or boneless (I used a 6-pound bone-in butt in a 6-quart slow cooker)
1 tablespoon kosher salt
2 teaspoons garlic powder
1 ½ teaspoons onion powder
1 ½ teaspoons ground black pepper
1 teaspoon smoked paprika or sweet paprika
½ cup chicken broth apple cider vinegar, or light beer
BBQ sauce lime juice, or reserved pan juices, for serving

Instructions

Pat the pork dry with paper towels. Trim excess surface fat, leaving a thin, ¼-inch layer for moisture.
In a small bowl, combine the kosher salt, garlic powder, onion powder, black pepper, and smoked paprika. Rub the mixture over every side of the pork.
Pour the chicken broth (or apple cider vinegar or light beer) into the bottom of the slow cooker. Set the seasoned pork on top, fat-side up.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork pulls apart easily with a fork (internal temperature around 200°F/93°C).
Transfer the pork to a large bowl or cutting board. Remove any bones or gristle, then shred with two forks.
Toss the shredded pork with a few tablespoons of the warm cooking liquid. Stir in BBQ sauce, lime juice, or serve as is with the reserved pan juices.

Notes

Pork Cut: Use pork shoulder (Boston butt). Bone-in stays a bit moister, but boneless works great too.

Storage & Freezing: Refrigerate with a splash of cooking liquid in an airtight container for 3–4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm gently in a covered skillet or microwave with extra liquid until it reaches 165°F (74°C).

Save the Pan Juices: Skim off the fat and toss a few tablespoons of reserved liquid back into the pork to keep it moist.

Fat-Side Up: Place pork fat-side up in the slow cooker so it bastes itself as it cooks.

Yield: Pork shoulder shrinks by about half when cooked; a 6-lb raw butt yields roughly 6–9 servings.

Nutrition

Homemade Sweet and Sour Chicken

August 7, 2026 by Tanya Harris 1 Comment

Crispy, double-fried chicken tossed in a glossy homemade sweet and sour sauce with bell peppers and pineapple. This is my take on the Chinese-American takeout order I love, made at home.

sweet and sour chicken in bowl next to rice

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!

Sweet and sour chicken is one of my go-to takeout orders. One thing I always noticed is that a lot of places serve sweet and sour sauce on the side, so you pour it on your food right before you eat, or dip your chicken into it. I wanted a version where everything comes together in one pan instead: the chicken gets battered and fried twice for a shell that holds up, then it all gets tossed with the peppers, pineapple, and sauce right before serving so every bite is coated. It pairs easily with a batch of oven-baked rice or my Steak Kimchi Fried Rice if you want to switch things up.

This sauce leans tangy rather than spicy, more like the mellow, brighter cousin to something like General Tso's. It's perfect for weeknight dinners when you want restaurant quality at home.

Happy Cooking,

Tanya

sweet and sour chicken in skillet with spoon scooping it

Sweet and Sour Chicken at a Glance

Best for: weeknight dinner, feeding a family, replacing takeout night
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Serves: 4
Good to know: the chicken is double-fried for extra crispiness, and the sauce uses reserved pineapple juice for real fruit flavor instead of relying only on sugar

Ingredient Notes

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

Chicken breast: I use boneless, skinless breast here, but thighs work too if you want something juicier. Just know thighs will need a little extra time in that first fry.
Cornstarch: Used in two places, the batter and the sauce. In the batter, it's what keeps the coating light instead of doughy. In the sauce, it thickens it and gives the sauce that silky, clingy texture.
Baking powder: Just a half teaspoon, but it's what gives the batter a little lift.
Ketchup: I tested this with regular ketchup. A low-sugar or unsweetened brand will throw off the sweet-and-sour balance, so you'd need to add more sugar to compensate.
Rice vinegar or white vinegar: Either works here. Rice vinegar is milder; white vinegar is sharper. Use whichever you have.
Pineapple chunks and reserved pineapple juice: I use a small 8-ounce can of chunks. You'll want to drain the chunks, but don't discard the juice. Both are used in this recipe.
Ginger powder and garlic powder: I use the dried, ground kind for this recipe. Fresh grated ginger and garlic work as well.
Bell peppers: Red and green are here mostly for color and a little sweetness. Feel free to use two of the same color if that's what you have in your fridge.
Neutral oil: I fry the chicken in oil before tossing it in sauce. Any oil with a high smoke point works, such as vegetable or canola oil.

How to Make Sweet and Sour Chicken

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Step 1: Season and batter the chicken. Toss the chicken pieces with salt, black pepper, and garlic powder and set aside. In a separate bowl, whisk together the flour, cornstarch, and baking powder, then whisk in the beaten egg and cold water until you get a smooth batter that coats the back of a spoon.

Step 2: Heat the oil and batter the chicken. Add 1 ½ to 2 inches of neutral oil to a Dutch oven or deep skillet and heat to 350°F (177°C). While it heats, fold the seasoned chicken into the batter until every piece is coated. Pull the pieces out onto a cutting board or plate and let them rest about 5 minutes while the oil finishes heating. That short rest helps the batter set so it actually sticks during frying instead of sliding off.

battered chicken on cutting board resting

Step 3: Fry, then fry again. Working in batches so the pieces don't clump together, lower the chicken into the hot oil one piece at a time. Fry for 4 to 6 minutes, turning occasionally, until golden and cooked through (chicken is safely cooked at 165°F/74°C internally).

Move each batch to the wire rack. Once all the chicken is fried once, bump the oil up to 375 to 380°F (191 to 193°C) and fry everything again in batches for just 30 to 60 seconds. This second fry is what makes the coating extra crispy and is worth the extra few minutes.

chicken frying in oil, getting lifted out of oil

Pro tip

For the crispiest results, fry again

The second fry is optional. However, I found that the coating was extra crispy with that second fry, so I like to do it rather than skip it.

Step 4: Make the sauce. In a small bowl, stir together the ketchup, sugar, vinegar, reserved pineapple juice, soy sauce, garlic powder, and ginger powder.

sauce for sweet and sour chicken in glass bowl

Step 5: Stir-fry the vegetables and pineapple. Heat the neutral oil in a clean, large skillet or wok over medium-high heat. Add the onion and cook for 1 to 2 minutes until it begins to soften, then add the red and green bell peppers and cook for another 3 to 4 minutes until crisp-tender. Stir in the pineapple chunks and cook for about 1 minute more.

sauce for the sweet and sour chicken in skillet

Step 6: Bring it all together. Pour the sauce over the vegetables and bring it to a simmer. In a separate small bowl, stir the cornstarch and cold water into a slurry, then drizzle it into the simmering sauce while stirring, and cook about 1 minute until it turns glossy and thickens. Add the fried chicken and toss until everything is coated. Serve immediately over rice so the chicken stays as crispy as possible under the sauce.

sweet and sour chicken in skillet with spatula

Variations

Swap the protein. Shrimp or pork work well in the same sauce. Shrimp cooks much faster than chicken, so watch it closely and pull it as soon as it turns opaque.
Add more vegetables. Snap peas, carrots, or baby corn are easy additions to the stir-fry step if you want more veggies in the mix.
Bring the heat. If you like a little spice, add a few red pepper flakes or a small drizzle of chili garlic sauce stirred into the sauce.
Swap the fruit. Mandarin orange segments, instead of pineapple chunks, give a slightly different sweetness if that's what you have on hand.

What to Serve With Sweet and Sour Chicken

Steamed white or jasmine rice is the obvious pick since it soaks up any extra sauce, and my Oven Baked Rice is a hands-off way to get there. For something with more personality, my Steak Kimchi Fried Rice is a fun twist if you want to mix up your takeout night.

On the side, Broccoli Slaw adds crunch and freshness without any extra cooking. If you're going all in on a takeout-at-home spread, Air Fryer Egg Rolls or General Tso's Shrimp round out the table nicely.

Sweet and Sour Sauce

If you'd like to make just the sauce, then you'll love this sweet and sour sauce. Perfect if you'd like this sauce just for dipping.

Get this Recipe

Storage, Reheating, and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use an air fryer at 375°F (190°C) for 3-5 minutes for the best texture; the oven works well for larger portions at 350°F (175°C) for 10-15 minutes, while the microwave is fastest but will soften the coating. To freeze, store chicken and sauce separately for up to 2 months. Thaw overnight in the refrigerator, then reheat the chicken and warm the sauce separately before combining.

FAQs

Why is the chicken fried twice?

The first fry cooks the chicken through, and the second fry at a higher temperature crisps up the coating even more. It only adds about a minute per batch, but it helps the chicken hold up much better once tossed in the sauce.

What if my sauce turns out too thin or too thick?

Too thin: Let it simmer a minute longer, or stir in a little extra cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon cold water).
Too thick: Splash in a little water or extra pineapple juice to loosen it up.

Did you try this recipe? If you make this Homemade Sweet and Sour Chicken, let me know in the comments below! Don't forget to star-rate the recipe card so other readers can find it, too. Happy cooking!

swet and sour chicken in bowl next to rice

Print Recipe

5 from 1 vote

Sweet and Sour Chicken Recipe

Crispy, double-fried chicken tossed in a homemade sweet and sour sauce with bell peppers and pineapple. Better than takeout, and the chicken actually stays crispy under the sauce.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: American, Chinese

Keyword: sweet and sour chicken

Servings: people

Calories: 686kcal

Author: Tanya Harris

Ingredients

For the chicken and batter

1 ½ pounds boneless skinless chicken breast, cut into 1-inch pieces
1 teaspoon table salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
1 large egg beaten
⅔ cup cold water
Neutral oil for frying

For the sauce

¼ cup ketchup
⅓ cup granulated sugar
¼ cup rice vinegar or white vinegar
¼ cup reserved pineapple juice
2 tablespoons soy sauce
½ teaspoon garlic powder
¼ teaspoon ginger powder
½ tablespoon cornstarch
2 tablespoons cold water

For the stir-fry

1 tablespoon neutral oil
1 medium onion cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1 green bell pepper cut into 1-inch pieces
1 8-ounce can pineapple chunks in juice, drained, juice reserved

Instructions

Season the chicken with salt, black pepper, and garlic powder. Toss to coat and set aside.
In a separate large bowl, whisk together the flour, cornstarch, and baking powder. Add the beaten egg and cold water and whisk until you have a smooth batter that coats the back of a spoon.
Add 1 ½ to 2 inches of neutral oil to a Dutch oven or deep skillet, then heat to 350°F (177°C).
While the oil heats, fold the seasoned chicken pieces into the batter until fully coated.
Remove the chicken pieces from the batter and set them on a cutting board or plate. Let them rest while the oil finishes heating, about 5 minutes. This helps the batter set and stick to the chicken.
Working in batches, add the chicken to the hot oil one piece at a time so the pieces don't stick together. Fry for 4 to 6 minutes, turning occasionally, until golden and cooked through. Transfer to a wire rack.
Increase the oil temperature to 375 to 380°F (191 to 193°C). Fry the chicken a second time in batches for 30 to 60 seconds until extra crispy. Return to the wire rack.
In a small bowl, stir together the ketchup, sugar, vinegar, reserved pineapple juice, soy sauce, garlic powder, and ginger powder. Set aside. In a separate small bowl, stir the cornstarch and cold water to make a slurry, then set aside.
Heat the neutral oil in a clean large skillet or wok over medium-high heat. Add the onion and cook for 1 to 2 minutes until it starts to soften. Add the red and green bell peppers and cook for an additional 3 to 4 minutes until crisp-tender.
Add the pineapple chunks and cook for about 1 minute.
Pour the sauce over the vegetables and bring to a simmer, about 1 to 2 minutes.
Give the slurry a quick stir, then drizzle it into the simmering sauce while stirring. Cook for about 1 minute until the sauce is glossy and thickened.
Add the fried chicken to the skillet and toss until everything is coated in the sauce. Serve immediately over rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for the best texture. The chicken and sauce freeze well separately for up to 2 months.

Nutrition

Easy Dirty Rice Recipe

July 29, 2026 by Tanya Harris 4 Comments

Dirty rice is one of those Southern dishes that looks humble and tastes like so much more. This version keeps that classic Cajun flavor front and center.

Overhead view of dirty rice with ground sausage, parsley, and the holy trinity in a black skillet 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 love just about any rice dish, and dirty rice has some of the best flavor of the bunch. I have been making this one for years, and it stays close to traditional.

The chicken livers are what set it apart. If you have made my Instant Pot Cajun Dirty Rice, you already know I am a fan of this dish, but this stovetop version is the one I come back to most.

If you want a fun spin, my Ground Chicken and Rice is my Caribbean take on dirty rice, and my Cajun Jambalaya hits a similar note when I want everything cooked in one pot.

Happy Cooking,

Tanya

Dirty Rice at a Glance

Best for: a flavor-packed side or an easy, hearty main
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6
Good to know: freezer-friendly, one-skillet finish, and the chicken livers are easy to leave out

Ingredient Notes

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

Ground pork sausage is the savory, seasoned base of the dish. Use your favorite brand, mild or hot. You can also use ground beef or chicken if you prefer.
Chicken livers are the heart of dirty rice. Chop them fine so they cook down and blend right into the sausage. You will find them at the meat counter or in the freezer section near the poultry. They are optional, but they are where that real dirty flavor comes from.
Long grain white rice keeps the grains separate and distinct, which is exactly what you want here. Give it a rinse before cooking to wash off the extra starch.
The trinity (onion, celery, and green bell pepper) is the aromatic base of Cajun cooking. I also add a bit of garlic.
Creole seasoning is the backbone. Creole or Cajun both work, and my Homemade Cajun Seasoning is great if you want to make your own. Blends vary in salt, so taste before adding any extra. I also add dried thyme.
Beef broth cooks the rice with more savory depth than plain water. It is a small thing that makes a difference.
Worcestershire sauce and hot sauce bring the umami and a little background heat. Add more hot sauce if you like it spicy.
Fresh parsley goes in at the very end to brighten everything up.
Bay leaves are optional, but great to add to the rice to add some flavor.

ingredients for the dirty rice on counter

How to make this Dirty Rice Recipe

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Cook the rice

Add the rice, beef broth, water, and bay leaf, if using, to a medium saucepan and bring it to a boil. Cover, reduce the heat to low, and cook for 18 minutes, until the liquid is absorbed and the rice is tender. Discard the bay leaf and set the rice aside.

Brown the sausage and livers

In a large skillet over medium-high heat, brown the sausage and chicken livers together. Break the sausage into fine crumbles as it cooks and mash the livers in until they blend into the meat and no pink remains.

Add the trinity

Stir in the onion, celery, bell pepper, and garlic. Cook until the vegetables have softened, about 3 to 4 minutes.

Chopped onion, celery, green bell pepper, and garlic added to browned sausage in a skillet

Add the seasonings and rice

Add the Creole seasoning and thyme and stir until combined. Pour in the Worcestershire sauce and hot sauce and stir until everything is combined. Add the cooked rice and toss until every grain is coated and stained with the seasoning.

Cooked white rice being folded into seasoned sausage and vegetables in a skillet

Finish with parsley

Fold in the fresh parsley. Taste, adjust the seasoning, and serve.

parsley being added to the brown meat in skillet

What to serve with Dirty Rice

How to store leftover Dirty Rice

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to loosen the rice, either covered on the stove over low heat or in the microwave.

This dirty rice also freezes well for up to 3 months. Thaw it overnight in the refrigerator before reheating.

You can also turn leftover dirty rice into stuffed peppers! Hollow out bell peppers, cut them in half, and fill them with 1 cup of dirty rice. Sprinkle some cheese on top and bake at 350 for 20-30 minutes until the peppers have softened and the cheese is melty.

dirty rice in skillet with hands holding wooden spoon

Why do they call it Dirty Rice?

Dirty rice, Cajun rice, and rice dressing are all variations of the same rice dish. The dirty name comes from the rice's color when paired with finely ground meat.

Rice dressing is usually made with ground beef, pork, or venison, while dirty rice typically includes organ meats such as chicken livers or gizzards.

Tanya's Recipe Notes

If you’re not a fan of livers, feel free to replace them with ground beef or ground turkey. Please note that chicken livers give dirty rice an authentic taste.
If you're looking for a healthier version, replace the ground pork with ground turkey, and swap out white rice for brown rice.

Looking for more rice recipes? Try these out:

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

Print Recipe

5 from 2 votes

Easy Dirty Rice Recipe

A classic Cajun dirty rice made with ground pork sausage, chicken livers, and the trinity, all folded into seasoned rice for big Southern flavor. Serve it as a side or a hearty main.

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Side Dish

Cuisine: Southern

Keyword: Dirty Rice

Servings: servings

Calories: 525kcal

Author: Tanya Harris

Ingredients

2 cups long grain white rice rinsed
1 ¼ cup beef broth
1 bay leaf optional
1 cup water
1 pound ground pork sausage
½ pound chicken livers finely chopped
1 large yellow onion chopped
2 stalks celery chopped
½ medium green bell pepper chopped
1 tablespoon garlic minced
1 tablespoon creole seasoning
1 teaspoon thyme dried
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
¼ cup chopped fresh parsley

Instructions

Add the rice, beef broth, water, and bay leaf, if using, to a medium saucepan and bring to a boil. Cover, reduce the heat to low, and cook for 18 minutes. Discard the bay leaf and set the rice aside.
Brown the sausage and chicken livers in a large skillet over medium-high heat, breaking the sausage into fine crumbles and mashing in the livers until they blend in and no pink remains.
Add the onion, celery, bell pepper, and garlic. Cook until softened, about 3 to 4 minutes.
Add the Creole seasoning and thyme and stir. Pour in the Worcestershire sauce and hot sauce and stir until combined.
Fold in the cooked rice and toss until every grain is coated and stained. Stir in fresh parsley.

Video

Notes

Chicken livers are optional. Leave them out or replace them with more sausage, ground beef, or ground turkey. The livers give the most authentic dirty flavor.
Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water. Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

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

How to Make Gravy From Drippings

July 17, 2026 by Tanya Harris 5 Comments

Learn how to make gravy from drippings for an easy way to add a rich flavor to everyone's plate.

gravy in a gravy boat woth spoon picking it up

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!

Gravy is the sauce that brings your dinner together and is a must-make for Thanksgiving and the holidays. It can seem intimidating, but don't let that stop you from stirring some up before dinner.

I've always loved a good, flavorful gravy, as it's a way to keep the delicious flavor of a roasted chicken and turn it into a pourable sauce that's perfect over mashed potatoes or rice. This method for making gravy is my go-to one whenever I make a large roast.

Be sure to try my Easy Recipe for Gravy without Drippings, for those times you don't have any drippings.

Happy Cooking,

Tanya

Gravy at a Glance

What it is: Silky homemade gravy built on the flavor-packed drippings left in your roasting pan
Time: About 22 minutes, start to finish
Works with: Turkey, chicken, beef, pork, or whatever you roasted
Skill level: If you can stir, you can make gravy
The secret: Those browned bits stuck to the bottom of the pan. Do not toss them. That is pure flavor.

5 Star Reviews

Kerry says, "I am speechless! The absolute BEST gravy I have ever tasted!!!! Thank You!"

Dripping gravy being poured over mashed potato.

Ingredient Notes

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

Pan drippings: The liquid, fat, and browned bits left in the pan after roasting chicken, turkey, beef, or pork. You need about 2 Tablespoons. If you have a lot more, see the fat-separating tips below.
Unsalted butter: Combines with the drippings to build the roux. If your drippings are fatty enough, you can skip the butter and use 2 Tablespoons of skimmed fat instead.
All-purpose flour: Thickens the gravy. For a gluten-free option, use the cornstarch slurry method in the notes.
Chicken broth: Use unsalted or low-sodium so you can control the seasoning. Turkey stock is great with turkey drippings, and beef broth is the swap for beef drippings.
Salt and pepper: Season at the end, after tasting. The drippings and broth already carry salt.
Fresh herbs and bay leaves: Optional. Rosemary, thyme, and sage are my favorites here. Add them once the gravy simmers and strain them out before serving.

How to Make Gravy from Drippings (Step-by-Step Photos)

You will find the complete written recipe in the recipe card just below.

Step 1: Collect the drippings. After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set it aside. You'll notice some liquid, fat, and brown bits stuck to the bottom. This is flavor, do not toss it out. Make sure you've got about 2 Tablespoons of liquid in the roasting pan.

Step 2: Make the roux. Place your roasting pan over medium heat if it is stovetop safe. If it will not fit your burners, or you roasted in a baking dish, scrape the drippings and browned bits into a large skillet instead.

Add the butter and let it melt, whisking to loosen the drippings. Sprinkle the flour over the pan and stir until fully incorporated, then keep stirring for about 1 to 2 minutes, until the mixture is golden and smells a little nutty.

Whisking together the butter and the drippings.

Step 3: Add the broth and simmer. Slowly pour in the broth, about ½ cup at a time, whisking constantly. Bring it to a simmer and let it cook for about 15 to 20 minutes, until thickened. Season with salt and pepper to taste.

Step 4: Strain the gravy: Remove from the stove and strain through a fine-mesh strainer for a smooth gravy. Serve your gravy.

How long does it keep?

If you have any leftovers, this gravy will keep well in the fridge for up to 4 days. You can also freeze it for up to 4 months and defrost it in the fridge before reheating.

To reheat, add the gravy to a saucepan with a splash of broth or water to loosen it up. Warm it over medium-low heat, whisking often so it does not scorch on the bottom, until it is steaming hot throughout, at least 165 degrees Fahrenheit.

Making gravy from beef, pork, or roast drippings

This same method works with beef and pork. A pot roast, a beef roast, or a roasted pork loin all leave behind drippings that make deep, savory gravy.

A few adjustments:

Beef drippings: Swap the chicken broth for beef broth. Beef gravy will be darker and richer than poultry gravy, which is exactly what you want over mashed potatoes or roast beef.
Pork drippings: A roasted pork loin or pork chops leave lighter drippings. Chicken stock works well here.
Roast drippings with liquid: If you cooked a pot roast with broth or braising liquid in the pan, skim the fat off the top, use 2 Tablespoons of that fat as your roux fat, and use the remaining braising liquid to make stock. It is already loaded with flavor.

Roasts tend to render more fat than chicken, so plan to separate the fat first using the method above.

Can I make this gravy without a roasting pan?

Yes! If you're roasting your chicken or turkey in a baking dish that cannot be placed on the stovetop, just transfer the drippings and bits stuck to the pan into a large skillet on the stovetop before following the remaining instructions.

Can I make gravy without flour?

Yes! If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes.

In a separate bowl, whisk together 2 Tablespoons of cornstarch and ¼ cup of water to make a slurry. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from the heat.

Spooning the dripping gravy into a gravy boat.

Tanya's Top Tips

I’ll occasionally add fresh or dried herbs to the gravy, such as rosemary, basil leaves, and thyme. If adding herbs, add them once your gravy begins to simmer. Make sure to drain the gravy when it’s done cooking.
Your gravy may be a little salty depending on the broth you use. Add a squeeze of lemon juice to fix a salty gravy.
Add only 2 cups of broth for a thicker gravy and 3 cups for a thinner gravy.
This recipe is based on 2 Tablespoons of drippings, which is the amount common for 5-pound chickens. If you happen to have more drippings, add more flour and liquid to accommodate the increase. For example, if you end up with 6 Tablespoons of drippings, add 6 Tablespoons of flour and 3-4 cups of broth.

My Gravy Ratio

Equal parts fat and flour, then broth. This recipe uses ¼ cup of fat (drippings plus butter), ¼ cup of flour, and 2 to 3 cups of broth. Scale it up or down, the method never changes.

More Recipes to Pour This Over

The dripping gravy in a gravy boat with a wooden spoon.

Print Recipe

4.50 from 10 votes

How to make Gravy from Drippings

Learn how to make easy homemade gravy from drippings in about 20 minutes. Works with turkey, chicken, beef, or pork, plus fixes for lumpy or thin gravy.

Prep Time2

Cook Time20

Total Time22

Course: Condiment

Cuisine: American

Keyword: gravy with turkey drippings, Thanksgiving gravy recipe, traditional gravy recipe

Servings: servings

Calories: 160kcal

Author: Tanya Harris

Ingredients

Pan drippings from roasted chicken/turkey about 2 Tablespoons of liquid and bits in the pan
2 Tablespoons unsalted butter
¼ cup all-purpose flour
2-3 cups unsalted or low-sodium chicken broth
Salt and pepper to taste
Fresh herbs and dried bay leaves optional

Instructions

After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set it aside. If your roasting pan is stove-top safe, place it over medium heat. If it will not fit your burners, or you roasted it in a baking dish, scrape the drippings and brown bits into a large skillet over medium heat instead. Add the butter. ce the roasting pan on the stove over medium heat and add butter.
Melt the butter and use a wooden spoon or whisk to melt the butter and lift some of the drippings.
Sprinkle flour in the roasting pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.
Slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes. Season with salt and pepper to taste. Remove from the stove and strain the gravy through a fine mesh strainer for a smooth gravy.

Notes

Use 2 cups of broth for a thicker gravy and 3 cups for a thinner gravy.
If you have more drippings, scale up. For every 2 Tablespoons of drippings, use 2 Tablespoons of flour and 1 to 1½ cups of broth.
Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to 4 months. To reheat, add the gravy to a saucepan with a splash of broth, then warm over medium-low heat, whisking often, until steaming hot all the way through.

Nutrition

This post was originally published on September 23, 2021. It has been updated with new information.

Fried Plantains (Sweet, Caramelized, and Easy)

July 14, 2026 by Tanya Harris 10 Comments

These fried plantains come out sweet, golden, and caramelized around the edges with just two ingredients.

fried plantains on blue plate with plantains in rack in back

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 Plantains at a Glance

Enjoy these sweet, caramelized fried plantains as an easy side dish or snack, perfect with your favorite Caribbean meals or a simple breakfast plate.

Tip: For the sweetest flavor, use plantains that are mostly black or heavily speckled yellow with black spots.

If there is a plate of Caribbean or Jamaican food in front of me, then I want some fried plantains on it. It's the one side I order with every single meal if I can get it. Brown stew, oxtail, rice and peas, whatever the main is, the plantains are just so good on the side.

My favorite way to eat them is for breakfast. I love them layered in a sandwich with a fried egg on top, all tucked between two slices of bread. And on days when I don't feel like dealing with a skillet of oil, I make my air fryer plantains instead. Frying plantains is a bit of an art, to ensure they don't burn. Here I'm sharing everything you need to know to fry them right.

Happy Cooking,

Tanya

Ingredient Notes

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

Ripe plantains. This is the whole recipe, so choose well. You want plantains that are mostly black, or yellow with lots of black spots. The riper the plantain, the sweeter the result. Look for them near the bananas at your grocery store, or check an international market if your regular store doesn't carry them. I tend to purchase them yellow, and allow them to ripen at home on the countertop.
Neutral oil. Vegetable, avocado, or canola oil all work. You want a neutral flavor so the plantains stay the star, and these oils handle frying heat without smoking.

How to make Fried Plantains

Please see the recipe card below for the full printable recipe, ingredients, and instructions. Here you will find step-by-step photos of how to make this recipe.

Peel and Slice the Plantains

Cut the ends off the plantains, cut each one in half, and slice a shallow line down the peel. The peel on a ripe plantain comes away easily once you get under that line. Slice the plantains diagonally into ½-inch-thick pieces.

Four step by step photos to show how to peel and cut the plantains.

Heat the Oil and Fry the Plantains

Heat the oil in a large nonstick skillet over medium heat. You want about ¼ inch of oil, enough to cover the plantain slices halfway. The oil should reach a temperature of 325°F to 350°F (160°C to 180°C). If you don't have a thermometer, drop in one slice. It should bubble gently around the edges right away, not sit still or sputter violently.

Carefully place the plantains in the oil in a single layer. Don't crowd them. Let them fry for about 3 to 4 minutes on each side, flipping when the bottom begins to caramelize.

Drain and Serve

Transfer the plantains to a wire rack to drain any excess oil and cool for a couple of minutes. Then serve them warm.

Tanya's Top Tips

Squeeze before you slice. Your plantains should feel soft before frying. Hard plantains going in means hard plantains coming out, no matter how long you cook them. I've also had plantains that look ripe, but feel hard. This is rare, but possible. Avoid frying these plantains.
Watch your oil temperature. If your oil temp is too high, you risk burning your plantains. Aim for a temperature of 325°F to 350°F (160°C to 180°C). I like to heat my oil over medium heat to ensure it doesn't get too hot.
Flip gently, especially with very ripe plantains. The riper the plantain, the softer and more delicate it is in the pan. Use a thin spatula or tongs to turn each piece with a little care so they don't break apart.
Keep them in a single layer. Crowding the pan drops the oil temperature, and the plantains steam instead of caramelizing. Fry in batches if you need to.
Drain on a wire rack, not paper towels. A rack keeps the air moving so the bottoms don't feel greasy.

Variations

Salted. A small sprinkle of kosher salt right after frying plays up the sweetness. This is how many households serve them.
Cinnamon sugar. Toss the hot plantains with a little cinnamon sugar for a dessert-style plate.
Air fryer. Want the same result with a fraction of the oil? Use my air fryer plantains method.

What to Serve With Fried Plantains

Fried plantains might be the most flexible side dish I make. My favorite combination is fried plantains with coconut rice and black beans. The sweet plantains against the creamy rice and savory beans is so delicious.

They also pair well with any Caribbean main you love, like picadillo or your protein of choice. And don't sleep on breakfast. A fried egg on top of warm plantains, sandwiched between two slices of bread, is my personal favorite way to eat them.

FAQs

How long does it take for plantains to ripen?

Roughly 1-2 weeks from green to mostly black on the counter. To speed it up, put them in a loosely closed paper bag with a banana or apple.

Are fried plantains the same as maduros?

Yes. Maduros, platanos maduros, and sweet plantains are all names for the same dish of ripe plantains fried until caramelized. The name just depends on the culture serving them.

Can I make fried plantains with green plantains?

Not for this recipe. Green plantains are starchy, not sweet, and they'll stay firm no matter how long you fry them. Green plantains are what you'd use for tostones, which is a completely different dish. For sweet fried plantains, wait until they're mostly black and soft.

Are plantains the same as bananas?

No. They're in the same family, but plantains are larger, starchier, and have a thicker skin. Unlike bananas, plantains are meant to be cooked before eating.

I hope you love these fried plantains as much as we do. If you've made this recipe, please leave a comment below. We love to hear your feedback.

Other Recipes you May Like

Print Recipe

5 from 2 votes

Fried Plantains Recipe

Sweet, caramelized fried plantains made with just ripe plantains and oil. The riper the plantain, the sweeter the bite.

Prep Time10

Cook Time8

Total Time18

Course: Side Dish

Cuisine: Caribbean

Keyword: fried plantains, sweet fried plantains

Servings:

Calories: 180kcal

Author: Tanya Harris

Ingredients

2-3 ripe plantains yellow with lots of black spots or mostly black
¾ - 1 cup neutral oil vegetable, avocado, or canola

Instructions

Cut the ends of the plantains, cut it in half, and then slice a shallow line down the peel. Remove the peel and slice the plantains diagonally into ½ inch-thick pieces.
Heat the oil in a large nonstick skillet over medium heat. You want about ¼ inch of oil, enough to come halfway up the plantain slices. The oil should reach a temperature of 325°F to 350°F (160°C to 180°C).
Carefully place the plantains in the oil in the skillet in a single layer. Allow the plantains to fry for about 3-4 minutes on each side, flipping when the bottom gets a little caramelization.
Transfer the plantains to a wire rack to drain any excess oil and cool. Serve and enjoy.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ripeness matters: The riper the plantain, the sweeter the result. Use plantains that are mostly black or yellow, with many black spots.

Nutrition

Calories: 180kcal | Carbohydrates: 32g | Fat: 6g

Jamaican Coco Bread

July 5, 2026 by Tanya Harris 6 Comments

This Jamaican coco bread is soft, a little sweet, and folds open like a pocket, which makes it the classic partner for a hot beef patty.

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

Growing up in a Jamaican household, a beef patty tucked into coco bread was one of my favorite bakery treats, and it’s a combo I still come back to in my own kitchen. Coco bread was never just bread on the side; it was the wrapper. You get a hot Jamaican beef patty, split the coco bread open while it’s still warm, tuck the patty inside, and press so the flaky crust meets the soft bread

My daughter loves this bread on its own. It's so soft and fluffy, it's like eating a cloud. It's the same dough I use for my Jamaican meatloaf, where instead of folding it empty, I wrap it around seasoned ground beef before baking. This coco bread is a recipe you'll for sure be making on repeat.

Happy Baking,

Tanya

What to Know about this Coco Bread

Best for: wrapping beef patties. The dough also shapes into dinner rolls, or eat it warm on its own
Prep time: about 20 to 25 minutes active (mixing, kneading, shaping)
Rise time: 1 to 1.5 hours first rise, plus 30 minutes second rise
Cook time: 17 to 20 minutes
Total time: roughly 2 to 2.5 hours, most of it hands-off rise time
Yield: 8 coco breads
Good to know: shaped dough can be refrigerated overnight and baked the next day, and baked coco bread freezes well

Ingredient Notes

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

Warm water. You want it between 100°F and 110°F (38°C to 43°C). Any hotter and you risk destroying the yeast before it even gets going. If you don't have a thermometer, aim for water that feels like a warm bath, not hot to the touch.
Instant dry yeast. This recipe uses 2¼ teaspoons, which is one standard packet. Instant yeast can go straight into the flour without blooming first. If all you have is active dry yeast, whisk it into the warm water used in this recipe and let it sit for 5-10 minutes, until it looks foamy, before mixing it into the flour. If it never foams, your yeast won't work and you'll want a fresh packet before going any further.
All-purpose flour. I prefer using all-purpose flour for coco bread. If you want a slightly chewier, sturdier bread, you can swap in bread flour. You may need to adjust the amount of liquid used.
Salt. I use table salt for this recipe.
White granulated sugar. Sugar gives the coco bread its light sweetness, the kind that reminds people of Hawaiian rolls. It also helps the tops brown up in the oven.
Unsweetened coconut milk. Use 1 cup of canned unsweetened coconut milk, and shake or stir the can well before measuring so the fat isn't separated out. This is where the "coco" in coco bread comes from, and it's what makes the crumb so tender. Skip the light or "lite" versions of coconut milk. You can sub coconut milk with whole milk, although you will lose that coco flavor.
Unsalted butter. I use softened butter in this recipe. 2 Tablespoons go into the dough itself, and the rest is for brushing the dough before folding and again after baking. Don't skip that final brush, it's what gives coco bread its shiny, buttery top.

How to make Jamaican Coco Bread

Mix and Knead the Dough

In the bowl of a stand mixer, or a large mixing bowl if you're doing this by hand, combine the flour, instant yeast, salt, and granulated sugar. Give it a quick stir so everything is evenly distributed before adding any liquid. Then add the warm water and coconut milk, and stir the mixture. Mix in the 2 tablespoons of unsalted softened butter. You should have a shaggy dough at this stage.

If you're using a stand mixer, mix until everything is incorporated, then switch to the dough hook and knead on low speed for 7 to 8 minutes. By hand, mix with a wooden spoon or spatula until a shaggy dough comes together, then turn it out onto a lightly floured surface and knead for 8 to 10 minutes.

Either way, you're looking for a dough that's smooth and still slightly sticky to the touch, not dry.

Collage of dough in KitchenAid bowl as well as hand holding combined dough ball

Let the Dough Rise

Shape the dough into a ball and set it in a greased bowl or container. Cover it and let it proof somewhere warm until it has nearly doubled in size, which usually takes 1 to 1.5 hours.

collage before of coco bread dough in plastic bucket and after in plastic bucket

Divide the Dough

Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. They don't have to be exact, but the closer they are in size, the more evenly they'll bake.

Hands cutting coco bread dough on the left, as well as dough broken up into eight pieces on the right.

Roll, Butter, and Fold

Roll each piece into a circle, about 6-inches. Spread the softened butter on one half of the dough, then fold it in half so it looks like a half moon.

That butter in the middle is important; it keeps the two layers from fully sealing together as they bake, which is what creates the pocket you'll later split open for a patty.

collage on left hand spreading butter on side of coco bread dough, on right, hand folding the dough

Second Rise

Place the folded pieces on a lined baking sheet as you go. A standard half sheet pan, will comfortably fit all 8 pieces with a little room between them to expand.

Cover the shaped pieces and let them rise for another 30 to 40 minutes. They won't puff up dramatically like the first rise, but they should look slightly softer and puffier than when you first folded them.

collage of coco bread dough on sheet pan on write, on left coco bread dough after second rise

Bake and Brush with Butter

While the dough has its second rise, preheat your oven to 350°F (175°C). Bake for 17-20 minutes, until the tops are golden. Every oven runs a little differently, so start checking at the 15-minute mark. As soon as they come out of the oven, brush the coco bread all over with the remaining butter. This is what gives them that soft, glossy top, and it soaks in best while they're still hot.

Collage of baked coco bread dough on the left and right hand opening baked coco bread

Tanya's Top Tips

Keep the dough slightly sticky while kneading. The dough should be sticky, but not stick onto your fingers.
Depending on how thick your coconut milk is, you may need more or less flour. If you find your dough too wet, add a little flour a tablespoon at a time.
Spread butter generously, both in the center before folding and on top after baking. I make sure my butter is very softened, making it easier to spread.
Let coco bread cool for a few minutes before splitting it open for a patty. Straight out of the oven, it can tear instead of opening into a clean pocket.

Variations

Since this bread is usually headed toward a beef patty anyway, try stirring a little chopped scallion, fresh thyme, and a pinch of allspice into the butter you brush on after baking. It adds a savory Caribbean note without changing the dough itself.

This dough shapes into more than the folded pocket. Roll it into balls and bake them as soft dinner rolls when you want a side for the table instead of a sandwich pocket.

tanya holding beef patty in hand with coco bread

Storage, Reheating, and Freezing

Let coco bread cool completely before storing. At room temperature in an airtight container or bag, it keeps for 2 to 3 days.

Keep baked Jamaican coco bread in an airtight container in the fridge for up to 3 days. Let them cool completely before covering, so excess steam doesn’t make the bread soggy. To reheat, wrap the bread loosely in foil and warm it in a 325°F to 350°F (160°C to 175°C) oven for about 7 to 10 minutes, until soft and warmed through. A toaster oven or air fryer works too, just use a shorter time and keep the foil on so the tops don't over brown. You can also microwave in 10 to 20 second bursts with a damp paper towel over the bread, though microwaved bread can turn a little tough once it cools, so the oven is the better bet when you have the time.

To freeze coco bread, cool the baked coco bread completely, then place the pieces on a baking sheet and freeze just until firm, 1 to 2 hours. Wrap each one tightly in plastic wrap or foil, then place in a freezer bag or airtight container and freeze for up to 2 to 3 months. Reheat straight from frozen on a baking sheet in a 350°F (175°C) oven until hot warm, about 8-10 minutes.

FAQs

Can I use regular milk instead of coconut milk?

Yes, you can substitute the same amount of whole milk if that's what you have. The bread will still be soft, but you'll lose the coconut aroma and subtle sweetness that gives coco bread its name.

Can I make this ahead of time?

Yes. Shape the coco bread, place it on a lined tray, cover tightly, and refrigerate overnight instead of doing the second rise right away. The next day, let the pieces come to room temperature before baking as directed.

What else can I stuff coco bread with besides a beef patty?

Anything with a bit of sauce or substance works: jerk chicken, brown stew chicken, callaloo for a vegetarian option, fried fish, or just butter and jam for breakfast. And nothing at all is a valid answer too, that's how my daughter prefers hers.

Print Recipe

5 from 2 votes

Jamaican Coco Bread Recipe

Soft, buttery Jamaican coco bread made with coconut milk and folded into tender pockets. Perfect with beef patties, jerk chicken, or warm on its own.

Prep Time25

Cook Time20

Rise Times1 30

Total Time2 15

Course: Bread

Cuisine: Caribbean, Jamaican

Keyword: Best Jamaican ginger beer, Jamaican coco bread recipe

Servings:

Calories: 318kcal

Author: Tanya Harris

Ingredients

¼ cup warm water 100°F to 110°F / 38°C to 43°C
2 ¼ teaspoons instant dry yeast 1 packet
3 ¼ cups all-purpose flour 420 grams
¼ cup granulated sugar
1 ½ teaspoons salt
1 cup unsweetned coconut milk coconut milk from a can that has been mixed is best
4 tablespoons unsalted butter softened, divided

Instructions

In the bowl of a stand mixer, or in a large mixing bowl if making by hand, combine the flour, instant yeast, salt, and sugar.
Add the warm water and coconut milk, and stir the mixture. Mix in the 2 tablespoons of unsalted softened butter. You should have a shaggy dough at this stage.
For a stand mixer: Mix until incorporated, then switch to the dough hook and knead on low speed for 7 to 8 minutes. By hand: Mix with a wooden spoon or spatula until a shaggy dough forms, then knead on a lightly floured surface for 8 to 10 minutes; the dough should be slightly sticky.
Shape the dough into a ball and place it in a greased bowl. Cover and let it proof in a warm spot until it has nearly doubled in size, 1 to 1 ½ hours.
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a circle, about 6-inches. Spread some of the remaining softened butter on one half of the dough, then fold it in half so it looks like a half moon.
Place the pieces on a lined baking sheet, cover, and let rise for 30-40 minutes.
Meanwhile, preheat the oven to 350°F (175°C). Bake for 17-20 minutes, until the tops are golden.
Remove from the oven and brush the coco bread with the remaining butter.

Video

Notes

Sub whole milk for the coconut milk if needed, but you'll lose the coco flavor.
Dough can be shaped, covered, and refrigerated overnight. Bring to room temperature before baking.
Store airtight at room temperature for 2 to 3 days, or freeze wrapped for up to 3 months. Reheat frozen at 350°F (175°C) for 8 to 10 minutes.

Nutrition

Jamaican Beef Patties (Flaky Homemade Pastry)

July 4, 2026 by Tanya Harris 4 Comments

Jamaican beef patties are flaky, golden pastries wrapped around a juicy, well-seasoned beef filling. This is the beef patty I grew up on, made from scratch at home.

jamaican beef patties on plate, one open to see the inside

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!

Beef patties have been part of my life since I can remember. My mom grew up eating them straight from the bakery in Jamaica (Tastee is her favorite), and that love got passed straight down to me.

Making beef patties from scratch is a labor of love, and I mean that. The best patties come from bakeries where someone took the time to laminate that dough properly and let the filling simmer until it is thick and full of flavor.

I have broken this recipe down step by step so you can get that same result in your own kitchen. If you love this one, you will probably also love my Jamaican meatloaf, which is the same seasoned beef filling tucked into soft coco bread instead of pastry.

Happy Baking,

Tanya

Jamaican Beef Patties at a Glance

Best for: snacks, lunch, freezer stash, parties
Total Time: 3 hours
Yield: 8 patties

Ingredient Notes

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

For the filling

Yellow onion, green onion, and garlic are all blended into a smooth paste with the Scotch bonnet peppers. Blending instead of dicing means the aromatics melt right into the filling instead of leaving big chunks, so every bite gets the flavor.
Scotch bonnet peppers give the filling its real Jamaican heat and fruity flavor. Remove the stem, seeds, and membrane to keep the heat manageable, or swap in habanero if you cannot find Scotch bonnet. You could also use a scotch bonnet pepper sauce instead. These patties are on the mild side, but for a spicier patty, add more peppers.
Fresh thyme leaves are worth seeking out here over dried ones. If you only have dried thyme on hand, use about a third of the amount, since dried thyme is more concentrated.
All-purpose seasoning is a blended seasoning salt found at most Caribbean grocers. If you cannot find it, you can make your own homemade all-purpose seasoning.
Allspice, also called pimento in Jamaica, is one of the backbone flavors of Jamaican cooking. I prefer using ground allspice in this recipe.
Nutmeg and granulated sugar round out the flavors in this filling.
Beef broth carries much of the seasoning into the filling as it simmers. A low-sodium broth gives you more control over the final saltiness, since there is already salt and all-purpose seasoning going in.
Ketchup and browning work together for color and a rounded, savory depth. Browning is a Caribbean seasoning sauce, not a cooking step, and you will find it in the international aisle or at a Caribbean grocery store. If you can't find browning, you can also make a homemade browning sauce.
Plain breadcrumbs bind the filling and soak up excess liquid, keeping it thick rather than runny. When mixed with water, they create a panade that gives the filling a silky, cohesive consistency.
Lean ground beef/ground sirloin keeps the filling from turning greasy once it simmers down. I do not recommend going much fattier than lean here (93/7 or 90/10), since the filling already carries a good amount of moisture from the broth.

ingredients for filling of Jamaican beef patty

For the pastry

All-purpose flour measured by scooping and leveling is roughly 500 grams for the 4 cups here. If you have a kitchen scale, weighing your flour will get you the most consistent dough from batch to batch.
Ground Annatto and turmeric are what give my dough its golden color. Traditional patties often get their color from egg powder.
Cold unsalted butter, grated, is the key to a flaky, laminated dough. Grating it keeps it cold and helps it work into the flour quickly, and keeping it cold throughout the whole lamination process is what gives you those flaky layers. Many traditional recipes use beef suet, which is beef fat and can usually be found at a local butcher. I use butter here because it is easier to find and still gives the pastry flaky layers. I like to freeze my butter first, then grate it.
Ice cold water and egg yolk go into the dough itself, not on top as a wash. The egg yolk adds richness and a touch more color, and keeping the water ice-cold helps keep the butter from softening too soon while you bring the dough together.

ingredients for Jamaican beef patty pastry

How to make Jamaican Beef Patties

I like to break this recipe down into 2 sections: the filling and the pastry. Full recipe instructions are in the printable recipe card below.

Make the filling

Step 1: Blend the Aromatics and combine with the beef. Blend the yellow onion, green onion, garlic, and Scotch bonnet peppers in a mini processor until smooth.

Add that paste to a medium saucepan with the ground beef and beef broth, then break up the beef right in the liquid before you turn on the heat. Starting it cold like this, without a browning step, keeps the beef loose and fine rather than clumping. Place the saucepan over medium-high heat, stirring occasionally, until it starts to simmer.

collage of onions and peppers in mini food processor and beef in pot

Step 2: Simmer the Filling. Stir in the thyme, all-purpose seasoning, sugar, salt, allspice, nutmeg, and ketchup, then reduce the heat to medium to bring everything to a gentle simmer. Let it simmer for 20 minutes, stirring now and then, until the beef is fine and tender. Add the browning and stir until it incorporates into the mixture.

seasoning going into pot and beef mixture simmering with browning

Step 3: Thicken and Cool. Stir the breadcrumbs and water into a paste, then mix it into the filling. Simmer for another minute or two until everything is thick and silky, then let it cool completely and refrigerate before you fill your patties.

I like to spread my filling on a small sheet pan, so it cools more quickly. Cold filling is a must here, so it does not melt your dough while you are assembling.

breadcrumbs and water going into beef filling and beef filling being spread on sheet pan

Make the Dough

Step 4: Mix the Dry Ingredients and Butter. Whisk together the flour, salt, sugar, annatto, and turmeric in a large bowl. Add 4 ounces of the grated butter and toss it through the flour until it looks like coarse crumbs. Reserve the other 4 ounces for later, keeping it in the refrigerator.

Collage of flour ingredients in a bowl being mixed, as well as hands mixing butter into the flour mixture

Step 5: Add the Liquid. Whisk the egg yolk into your ice-cold water, then drizzle it into the flour a little at a time, stirring with a fork. You may not need all the liquid, so stop as soon as the dough comes together. Bring the dough together into a rough ball, wrap it with plastic wrap, and refrigerate for 30 minutes.

Collage of liquid being poured into flour mixture and dough ball being created

Step 6: Laminate the Dough. On a lightly floured surface, roll the chilled dough into a rectangle about ¼ inch thick. Scatter some of the reserved grated butter over the bottom two-thirds of the dough, leaving the top third bare.

Fold the bottom of the dough over the center, then add butter to the top third, and fold the dough onto that. Use a rolling pin to flatten it out.

Lodge of grated butter being placed onto flattened dough and dough being folded over

Step 7: Finish Laminating and Chill the Dough. Scatter more reserved butter over the bottom two-thirds of the dough and repeat the same fold. Continue rolling, adding butter, and folding 1 to 2 more times, until all the reserved butter has been used.

Shape the dough into a ball or rectangle, wrap it tightly in plastic wrap, and refrigerate for another 30 minutes before rolling and filling the patties.

Collage of dough being folded and rolled into a ball.

Assemble and Bake

Step 8: Roll and Fill. Divide the chilled dough into 8 equal portions and roll each one into a ball, then roll each ball out into a 7-inch round, about ⅛ inch thick. Spoon about ¼ cup of the cooled filling onto one half of each round, leaving a clean border around the edge.

hand rolling a beef patty up. a collage showing these steps

Step 9: Seal and Chill. Fold the dough over into a half-moon and press the edges together, then crimp the sealed edge with a fork to lock it shut. Remove any excess dough with a paring knife or dough cutter.

Line two baking sheets with parchment paper and place the patties on them. Refrigerate them for 30 minutes until firm. This chill keeps the shape and the layers intact in the oven.

collage of patty being crimped with fork and beef patties on sheet pan

Step 10: Bake. While the patties chill, preheat your oven to 375°F (190°C). Bake for 25 to 30 minutes, until the crust is deep golden and flaky. Let the patties cool for a few minutes before you dig in.

collage of baked beef patties being held in hand and a beef patty being held after being broken in half

Tanya's Top Tips

Keep everything cold. Cold butter, cold dough, cold filling, and even chilling the shaped patties before they go in the oven. Warm dough is soft dough, and soft dough will not hold those flaky layers.
Taste your filling before it cools. Once it is refrigerated, it is harder to adjust the salt and heat, so taste it while it is still warm on the stove and fix it then.
Do not overfill your patties. Leave that border around the edge so you can get a good seal. An overfilled patty is a patty that bursts open in the oven.

Variations

Beef and cheese: Lay a slice of cheddar over the filling before folding for a patty shop classic.
Chicken patties: swap the ground beef for ground chicken or turkey and season the same way.
Vegetable patties: these same wrappers hold a seasoned callaloo or vegetable filling beautifully if you want a meatless version.
Milder heat: remove the seeds and membrane from the Scotch bonnet, or leave one pepper out entirely, if you want less heat without losing the flavor.

What to Serve With Jamaican Beef Patties

The classic way to eat a beef patty is to tuck it into coco bread, the soft, slightly sweet bread that Jamaican bakeries pair with patties. Split it open, slide your patty in, and you've got yourself a real meal. Beef patties are usually served as an appetizer or snack.

Storage, Reheating, and Freezing

Fridge: Store baked patties in an airtight container in the refrigerator for 3 to 4 days.

Reheating: Warm them in a 350°F (175°C) oven or air fryer until the filling is hot and the crust crisps back up. I would steer clear of the microwave alone, since it tends to leave the crust soft.

Freezing unbaked patties: freeze the assembled, unbaked patties in a single layer on a baking sheet until firm, then transfer to a freezer bag. They will keep for 2 to 3 months. Bake straight from frozen, adding about 5 to 10 minutes to the bake time.

Freezing baked patties: cool completely, wrap tightly, and freeze. Reheat from frozen in the oven or air fryer for the best texture. This will take about 25-30 minutes to reheat at 350°F (175°C).

FAQs

Can I make the dough and filling ahead of time?

Yes. The filling keeps in the fridge for up to 2 days, and the dough can be made a day or two in advance as well.

What if I cannot find Scotch bonnet peppers?

Habanero is the closest substitute for heat and flavor. You can also use a milder chili to reduce the spice level.

If you're a fan of Jamaican baked goods, don't forget to check these popular recipes out:

Jamaican Coco Bread - This soft, slightly sweet Jamaican bread is perfect for serving with beef patties or enjoying on its own.
Jamaican Black Cake - A rich, moist Caribbean fruit cake made with rum-soaked dried fruit and warm spices, perfect for holidays and celebrations.
Sweet Potato Pudding - This classic Jamaican dessert is dense, spiced, and full of sweet potato flavor with a deliciously tender texture.
Hard Dough Bread - This traditional Jamaican white bread is soft, yet dense, and perfect for spreading softened butter.

Print Recipe

5 from 2 votes

Jamaican Beef Patties Recipe

These Jamaican beef patties have a flaky crust and are filled with juicy, spiced ground beef filling. A homemade version of the classic Jamaican bakery patty.

Prep Time45

Cook Time50

Chilling Time1 30

Total Time3 5

Course: Appetizer

Cuisine: Caribbean, Jamaican

Keyword: Jamaican beef patties

Servings:

Calories: 566kcal

Author: Tanya Harris

Ingredients

Beef Patty Filling

½ medium yellow onion roughly chopped
3 green onions roughly chopped
3 garlic cloves
2 scotch bonnet peppers stem, seeds and membrane removed
1 lb lean ground beef
1 tablespoon fresh thyme leaves
1 tablespoon all purpose seasoning
1 teaspoon granulated sugar
1 teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 ½ cups beef broth
1 tablespoon ketchup
1 teaspoon browning
⅓ cup plain breadcrumbs
⅓ cup water

Pastry Dough

4 cups all-purpose flour 500 grams
1 teaspoon table salt
2 tablespoons granulated sugar
½ teaspoon ground annatto for color
¼ teaspoon ground turmeric
8 ounces unsalted butter cold, grated and divided (2 sticks)
1 cup ice cold water
1 large egg yolk

Instructions

Beef Patty Filling Instructions

Add the onion, green onion, garlic, and scotch bonnet peppers to a mini food processor and blend into a smooth paste.
In a 2-quart pan, combine the ground beef, blended aromatics, and beef broth. Break up and stir the beef until it is fully loose in the liquid with no clumps, before turning on the heat. Place the saucepan over medium-high heat, stirring occasionally, until it starts to simmer and turn brown.
Stir in the thyme leaves, all-purpose seasoning, sugar, salt, allspice, nutmeg, ketchup.
Reduce the heat to medium and allow it to gently simmer. Simmer for 20 minutes, stirring now and then. Add the browning and stir.
In a small bowl, stir the breadcrumbs and water into a paste. Stir the paste into the beef. Simmer for an additional 1-2 minutes, until the mixture is thick and silky.
Let the filling cool and then refrigerate before filling the patties.

Pastry Dough Instructions

In a large bowl, whisk together the flour, salt, sugar, annatto powder, and turmeric.
Add 4 ounces of the grated butter and toss through the flour until the mixture looks like coarse crumbs. Reserve the remaining 4 ounces of grated butter for laminating.
In a small bowl, whisk the egg yolk into the ice cold water. Drizzle into the flour a little at a time, stirring with a fork, until the dough just comes together. You may not need all the liquid.
Flatten into a rough rectangle, wrap, and refrigerate 30 minutes.
On a lightly floured surface, roll the chilled dough into a rectangle about ¼ inch thick. Scatter some of the reserved grated butter over the bottom two-thirds of the dough, leaving the top third bare.
Fold the bottom of the dough over the center, then add butter to the top third, and fold the dough onto that. Use a rolling pin to flatten it out.
Scatter more reserved butter over the bottom two-thirds of the dough and repeat the same fold. Continue rolling, adding butter, and folding 1 to 2 more times, until all the reserved butter has been used.
Shape the dough into a ball or rectangle, wrap it tightly in plastic wrap, and refrigerate for another 30 minutes before rolling and filling the patties.

Assemble and Bake Instructions

Remove dough from fridge and divide into 8 equal portions and roll into balls. Roll out balls into 7-inch rounds, ⅛ inch thick.
Spoon about ¼ cup of cooled filling onto one half of each round, leaving a border around the edge.
Fold the dough over into a half-moon, and press the edges together. Crimp the sealed edge with a fork to lock it shut. Remove any excess dough with a pastry cutter or paring knife. Line two baking sheets with parchment paper. Place the patties on the lined baking sheets.
Refrigerate the assembled patties for 30 minutes, until firm. Meanwhile, preheat the oven to 375°F (190°C).
Bake in the preheated oven for 25 to 30 minutes, until the crust is golden and flaky.
Let cool a few minutes before serving.

Video

Notes

Keep the filling, dough, and assembled patties cold for the flakiest pastry.
The filling can be made up to 2 days ahead and refrigerated.
Store baked patties in the fridge for 3 to 4 days. Reheat in the oven or air fryer until hot and crisp.
Freeze unbaked patties for 2 to 3 months and bake from frozen, adding 5 to 10 minutes.

Nutrition

Easy Braised Short Ribs in Red Wine Sauce

June 30, 2026 by Tanya Harris 13 Comments

This is the best braised short ribs recipe, and once you cook it I'm sure you'll agree. The beef short ribs are cooked in a delicious gravy until the meat is fork tender and falls away from the bone.

braised beef short rib served on top of a bowl of creamy polenta

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 like cuts of meat that cook low and slow until tender. That's exactly what beef short ribs are. They are full of delicious marbling, making them the ideal cut for braising. Cook them low and slow, and the fat will render down, resulting in the tastiest gravy.

I like to make my red-wine-braised short ribs in the oven. They are the perfect dish for a lazy weekend, when you want something delicious but minimal prep. Similar to my oxtail recipe, these ribs are first seasoned with a delicious spice mixture, then cooked until fork-tender, and finished with a delicious gravy. This goes great over mashed potatoes or polenta.

Happy Cooking,

Tanya

What readers say about this recipe

Soooo tender and flavorful. Loved it.

- Jodi

Ingredients Needed

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

Beef short ribs - I use bone-in for the most flavor since the bone adds richness to the gravy, but boneless works too and cooks the same way. Look for ribs trimmed of excess fat and silver skin.
Seasoning - Brown sugar, kosher salt, and black pepper. The brown sugar helps the ribs develop a deep brown color and balances the savory gravy.
Vegetable oil - For browning the ribs and getting that flavorful sear. You could use any nuetral oil with a high smoke point, like canola, avocado, or olive oil.
Aromatics - Yellow onion, celery, carrot, and garlic cloves. This builds the base of the sauce.
For the sauce - Tomato paste, red wine, beef broth, red pepper flakes, and fresh rosemary. The red wine adds depth, but you can swap in more beef broth if you'd rather skip it.

braised beef short ribs recipe ingredients

How to make the Best Braised Short Ribs

a plate of raw beef short ribs seasoned with brown sugar, salt and black pepper

Step 1: Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius).

Step 2: Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy-bottom pot over medium heat and brown the short ribs on all sides for about 4-5 minutes. Remove from the pot and set aside.

Dutch oven filled with sauteed onion, carrot, celery and garlic

Dutch oven with sauteed vegetables with tomato paste and red pepper flakes stirred through

Step 3: Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and red pepper flakes and stir.

Dutch oven with sauteed vegetables and red wine and beef broth added topped with springs of fresh rosemary

Dutch oven with sauteed vegetables topped with browned beef short ribs

Step 4: Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place the pot into the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.

Dutch oven filled with braised beef short ribs

close up image of braised beef short rib

Step 5: Remove the pot from the oven and serve.

Can I make these short ribs in an Instant Pot?

Yes. Use the sauté function to brown the ribs and soften the aromatics, then add your tomato paste, red wine, and beef broth. Return the ribs to the pot, seal, and cook on high pressure for 45 minutes with a natural release. Everything else stays the same.

Can I make these short ribs in a slow cooker?

Yes. Brown the ribs and sauté the aromatics on the stovetop first, then transfer everything to your slow cooker. Cook low and slow until tender. Depending on the size of your ribs, it can take anywhere from 6 to 8 hours on low.

Tanya's Top Tips

Trim off most of the excess fat from the short ribs to avoid a greasy sauce.
Sear the meat first to brown it, before braising, as this step will add so much flavor to the finished sauce.
When you add the red wine and beef broth, scrape any crispy bits off the bottom of the pot, as they add flavor to the finished sauce.
If time permits, prepare your short ribs a day in advance and refrigerate them in a sealed container. The fat from the short ribs will rise to the top (see photographs below). When ready to serve, remove the layer of fat, then reheat the ribs and sauce in a covered pot over low heat on the stovetop.
Nothing goes to waste in my kitchen, so freeze any leftover sauce to serve with another roast or steak dinner.

glass dish with cold braised short ribs and a thick layer of solid fat on top

a ladle with sold beef fat being spooned off the braised short ribs

Flavor variations

I've used onion, celery, carrot, and garlic to flavor the cooking liquor. You can add in any other veggies, for example, mushrooms, leeks, shallots, or red chili would work with the beef too.
Use sprigs of fresh thyme or parsley instead of rosemary.
If you prefer to make the braising liquor without red wine, leave it out and add a little more beef broth.

How to serve Braised Beef Short Ribs

Serve red wine-braised short ribs on top of a bowl of my creamy polenta, with a spoonful of the delicious sauce the beef was braised in.

You can serve this dish with potatoes too. Try it with my Creamy Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, or for a great alternative to regular potatoes, try my Mashed Sweet Potatoes.

There's so much flavor in this dish that I keep any additional veggie sides simple. Try my Oven Roasted Broccoli, Fried Cabbage, Instant Pot Buttered Cabbage, or Southern Green Beans.

How to store

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the ribs and sauce on the stove-top until piping hot.

To freeze: Once cooked and cooled, place the ribs and sauce in an airtight container and freeze for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

fork tender braised short ribs served on top of a bowl of creamy polenta

Other Beef Recipes You May Enjoy

Beef Tips with Gravy: Tender, juicy bites of beef simmered in a rich, savory gravy that’s perfect for spooning over mashed potatoes, rice, or egg noodles.
Beef Stew: A hearty, comforting classic loaded with melt-in-your-mouth beef, tender potatoes, and vegetables cooked low and slow in a deeply flavorful broth.

If you have tried this Braised Short Ribs recipe, please rate it and let me know how it turned out in the comments below!

Print Recipe

4.62 from 13 votes

Braised Beef Short Ribs

This is the best braised short ribs recipe, the ribs are cooked in a delicious gravy until the meat is fork tender and falling away from the bone.

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Keyword: braised beef short ribs, braised short ribs, braised short ribs in oven, red wine braised short ribs

Servings:

Calories: 529kcal

Author: Tanya Harris

Equipment

1 Braiser

Ingredients

2.5 lb short ribs rinsed and patted dry
3 tablespoon brown sugar
1 tablespoon kosher salt
½ teaspoon black pepper
3 tablespoon vegetable oil
1 yellow onion chopped
1 rib celery chopped
1 medium carrot chopped
4 cloves garlic chopped
1 tablespoon tomato paste
¼ cup red wine
1.5 cup beef broth
½ teaspoon red pepper flakes
2 sprigs fresh rosemary

Instructions

Preheat your oven to 275 degrees Fahrenheit. Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, about 4-5 minutes. Remove from the pot and set aside.
Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and red pepper flakes and stir.
Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.
Remove from the oven and serve.

Notes

Trim off most of the excess fat from the short ribs to avoid a greasy sauce.
If time permits, prepare your short ribs a day ahead and refrigerate in a closed container. The fat from the short ribs will rise to the top. When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove-top in a covered pot over low heat.

Nutrition

This post was originally published on February 25, 2023. It has been updated with new information.

Shrimp Boil Recipe

June 29, 2026 by Tanya Harris 9 Comments

I love a shrimp boil when I'm gathering with my family. This one has shrimp, potatoes, corn, and smoked sausage, all covered in a rich, buttery garlic-herb sauce, and it all comes together in the oven.

shrimp boil in pan with 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!

I've always been a big fan of seafood. I've made shrimp boils for years, but then I had my Aunt Sib's version, and something about it made me want to make all my boils that way. Her version calls for parboiling the potatoes and corn, and making a stovetop garlic-buttery herb sauce. Then this all gets combined with shrimp, Old Bay seasoning, and sausage and baked in the oven.

This is what we make when we want a special night at home, and if we're having people over, I just double it. If you love seafood for a gathering as much as I do, my cold seafood salad is another one I bring out for a crowd.

Happy Cooking,

Tanya

Shrimp Boil at a Glance

Best for: A special night at home, weeknight dinners, or feeding a crowd (it doubles easily).
Total time: about 50 minutes
Servings: 6

A Quick Look at the Ingredients

Here's what's worth knowing before you shop. Ingredient amounts are in the recipe card below.

For the boil

Jumbo shrimp, shell on. I like shell-on shrimp because the shells add a little more flavor to the sauce. You can use pre-peeled shrimp if that's easier. Either way, make sure they're deveined, and use raw shrimp, not pre-cooked.
Baby red or Yukon gold potatoes. You want a potato that holds its shape in the boil. I avoid starchy russets, which break down and go mealy.
Smoked sausage or andouille. If you can find a spicy smoked sausage, that's my favorite here. Any sausage you like works. Just slice it into half-inch rounds so it heats through.
Corn on the cob. Cut into halves or thirds so the pieces cook quickly and fit the pan.
Lemon. Sliced for the pan, plus wedges for squeezing at the table.

For the butter sauce

Unsalted butter. I use unsalted so I can control the salt myself. Feel free to use salted if that's your preferred choice.
Onion and garlic. Finely diced onion and minced garlic build the base of the sauce.
Seafood boil seasoning and cayenne. I usually stick with Old Bay, plus cayenne for a little heat. Scale it up or down, or leave the cayenne out if you don't want any spice.
Heavy cream. This is what gives the sauce that rich, buttery body.
Fresh parsley. I prefer fresh over dried. It gives you a brighter flavor and a little color.
Salt to taste. I add this at the end, once I can taste the finished sauce.

Equipment You'll Need

You only need a few things, but the pan matters here.

A shrimp deveiner for removing the vein from the shrimp.
A large pot for parboiling the potatoes and corn.
A skillet for the butter sauce.
A large baking dish or foil pan, about 15x10-inch (38x25 cm). A 9x13-inch (23x33 cm) dish works too, but with the full batch it gets crowded, so go bigger if you can. A deeper dish or foil pan is easier to cover than a flat sheet pan, and I cover mine while it bakes.

How to Make a Shrimp Boil

Full printable recipe ingredients and instructions are in the recipe card below. Find the visual step-by-step instructions in this section.

Parboil the Potatoes and Corn

Bring a large pot of well-salted water to a boil. Add the potatoes and cook 10 to 12 minutes, until just fork-tender but not falling apart. Add the corn for the last 4 to 5 minutes.

Drain everything well and let it sit a minute so the extra moisture steams off. This head start is how the potatoes and corn finish cooking at the same time as the shrimp, instead of leaving you with crunchy potatoes and overdone shrimp.

potatoes and corn being boiled in pot and colander removing them from water

Make the Garlic Butter Sauce

While the potatoes cook, melt the butter in a skillet over medium heat. Add the onion and cook about 4 minutes, until softened. Stir in the garlic and cook for 1 minute, then add the Old Bay seasoning and cayenne, and cook for about 10 seconds, just until fragrant.

Whisk in the heavy cream and remove from the heat. Stir in the parsley, then taste and adjust with more seasoning, cayenne, or salt.

collage of garlic butter sauce in skillet

Assemble and Bake

Preheat the oven to 425°F (220°C). In your baking dish or foil pan, combine the drained potatoes, corn, sliced sausage, lemon slices, and raw shrimp. Pour the sauce over the top and stir gently until everything is coated.

Cover the pan with foil and bake 15 to 20 minutes, depending on the size of your shrimp. You're looking for shrimp that are pink, opaque, and curled into a loose C shape. That curl is your cue; they're done.

garlic butter sauce collage 2 showing sauce pouring onto ingredients and being placed in oven covered

Finish and Serve

Right out of the oven, give everything a stir so the potatoes, corn, and sausage catch the juices at the bottom of the pan. Salt to taste. Finish with more fresh parsley and serve with lemon wedges.

Tanya's Top Tips

Use raw shrimp, not pre-cooked. Pre-cooked shrimp dry out and turn rubbery in the oven. Raw shrimp cook right in the sauce and stay juicy.
Thaw frozen shrimp first. I almost always reach for frozen shrimp. Just thaw them fully (overnight in the fridge, or 10 to 15 minutes in a colander under cold water) and pat them dry before they go in the pan.
Watch the shrimp, not the clock. Shrimp cook fast. Pull the pan as soon as they're pink and curled into a C, not a tight O. If they need more time in the oven, keep them in until they're cooked.
Salt at the end. Between the sausage and the seasoning, there's already salt in play. Taste first, then adjust.

Variations - Make this Shrimp Boil Your Own Creation

Make it Cajun. Swap in a Cajun or Creole blend, or add extra cayenne, for a spicier shrimp boil.
Turn it into a seafood boil. Add a few crab legs or claws along with the potatoes, so they have time to heat through before the shrimp go in.
Lighten it up. Use turkey sausage in place of smoked sausage.
Skip the sausage. Leave it out and add a little more shrimp, potatoes, or corn to keep it filling.

What to Serve With Shrimp Boil

This is a full meal on its own, but a few simple sides round it out. A wedge of classic Southern cornbread is perfect for mopping up the garlic butter sauce. A crisp vinegar coleslaw cuts through the richness.

Storage, Reheating, and Freezing

Storage: Cool any leftovers and refrigerate them in an airtight container within 2 hours of cooking. Shrimp is best eaten within 2 to 3 days.

Reheating: Warm gently so the shrimp don't toughen. Cover and reheat in a 425°F (220°C) oven until just heated through, or microwave at 50% power in short bursts. Stop as soon as the shrimp are warm. If you're reheating a big batch, pull the shrimp out early and just warm the potatoes and corn longer.

Freezing: I don't recommend freezing this one. The potatoes and shrimp tend to turn mealy and rubbery once thawed, so it's really best made fresh.

I hope you enjoy this shrimp boil as much as we do. If you've tried this recipe, we'd love to hear your feedback in the comments below 🙂

Print Recipe

5 from 3 votes

Shrimp Boil Recipe

This shrimp boil recipe is seasoned with a garlic butter sauce and has plump, juicy shrimp along with potatoes and corn.

Prep Time15

Cook Time35

Total Time50

Course: entree

Cuisine: American

Keyword: shrimp boil, shrimp boil recipe

Servings:

Calories: 607kcal

Author: Tanya Harris

Ingredients

For the boil

16 oz baby red or Yukon gold potatoes halved
3 ears corn cut into halves or thirds
13 oz smoked sausage or andouille sliced into ½‑inch coins
1 lb jumbo shrimp shell-on, deveined
1 Lemon sliced, plus wedges for serving

For the butter sauce

8 tablespoons unsalted butter
1 medium yellow onion finely diced
6 garlic cloves minced
2 tablespoons Old Bay seasoning
1 teaspoon cayenne pepper
¾ cup heavy cream
¼ cup fresh chopped parsley plus more for serving
Salt to taste

Instructions

Preheat the oven to 425°F (220°C).
Bring a large pot of well‑salted water to a boil. Add the potatoes and cook for 10–12 minutes, until just tender but not falling apart. Add the corn for the last 4–5 minutes. Drain very well and let sit a minute so excess moisture steams off.
While the potatoes and corn cook, melt the butter in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the garlic and cook 1 minute. Stir in the Old Bay seasoning and cayenne; cook about 10 seconds until fragrant.
Whisk in the heavy cream and remove from the heat. Stir in the parsley.
In a large foil pan (about 15x10-inch) or 9×13 baking dish, combine the drained potatoes, corn, sausage, lemon slices, and raw shrimp. Pour the butter sauce over the top.
Cover the pan with foil and bake for 15-20 minutes, until the shrimp are pink and opaque and everything is hot and bubbling around the edges.
Right out of the oven, stir everything once more so the potatoes, corn, sausage, and shrimp catch the juices at the bottom of the pan.
Salt to taste. Finish with more parsley and serve with extra lemon wedges.

Video

Notes

Storage: Refrigerate leftovers in an airtight container within 2 hours of cooking and eat within 2 to 3 days. Reheat gently, covered in a 425°F (220°C) oven or in the microwave at 50% power, just until the shrimp are warm so they don't toughen.

Shrimp: Use raw shrimp, not pre-cooked, so they stay juicy. If using frozen, thaw fully and pat dry before adding.

Pan: A large baking dish or foil pan (about 15x10-inch / 38x25 cm) gives everything room. A 9x13-inch (23x33 cm) dish works but runs crowded with the full batch.

Nutrition

Jamaican Meatloaf

June 21, 2026 by Tanya Harris 2 Comments

This Jamaican meatloaf has savory beef filling tucked into soft, slightly sweet coconut bread and baked until golden. They’re cozy, handheld, and so satisfying.

Jamaican meatloaves on baking sheet with one meatloaf broken in half

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 on Jamaican beef patties, the flaky kind you grab two of at the bakery. Then I tried a meatloaf from a Jamaican bakery, and I was so impressed. It's the same Jamaican seasoned beef, baked into a soft pillow of bread rather than a crisp pastry.

It is less intimidating than making patties from scratch. The bread dough is far more hands-off than the pastry dough, so there is no fussing with cold butter or flaky layers. You season and simmer the beef, let a simple dough rise, then wrap and bake. I make a batch on a slow weekend, along with my other favorite Jamaican recipes for a bigger spread.

Happy Baking,

Tanya

Jamaican Meatloaf at a Glance

Best for a handheld lunch, weekend baking, or a make-ahead batch

Prep: 30 minutes active, Rise 1 ½ to 2 ½ hours
Bake: about 20 minutes
Servings: 8 meatloaves
Good to know: Filling can be made a day ahead, and the heat is yours to control with the Scotch bonnet

Ingredient Notes

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

For the filling

Onion, green onions, garlic, Scotch bonnet, and thyme. Your fresh seasoning, blitzed into a rough paste so it melts into the beef. Use habanero peppers if you can't find scotch bonnet peppers, or use a little scotch bonnet pepper sauce.
Lean ground beef. Go lean, around 90/10, since the fat has nowhere to drain once it is sealed in.
All-purpose seasoning, sugar, salt, allspice, and nutmeg.
Beef broth and ketchup. They simmer the beef down into a thick, saucy filling.
Browning: A few drops give that deep brown color.
Plain dry breadcrumbs. Stirred in at the end to bind the filling so it holds together when you wrap it.

For the bread

All-purpose flour. Spoon and level it, or weigh it, so the bread does not bake up dense.
Instant dry yeast, salt, and sugar.
Unsweetened canned coconut milk. Full-fat from a can.
Unsalted butter, divided. Half goes in the dough, half gets rubbed over the loaves hot for a soft, glossy top.

How to Make Jamaican Meatloaf

Make the filling

Blitz the onion, green onions, garlic, and Scotch bonnet until almost a paste. Add the ground beef to a medium-sized saucepan, and stir in the processed vegetables. Simmer for a few minutes, stirring occasionally until the beef turns brown. Add thyme, all-purpose seasoning, sugar, salt, allspice, and nutmeg. Simmer for about 20 minutes, stirring occasionally. Most of your liquid will have evaporated, but some will remain. Stir in the browning.

Add breadcrumbs and water to a bowl and stir. Add this to the beef mixture and quickly stir. Allow to simmer for 1-2 minutes, stirring occasionally. Remove the beef mixture from the heat and cool completely before using. Tip: Allow it to cool for 10 minutes on the counter before transferring it to the refrigerator to cool completely.

process image of meat for jamaican meatloaf being cooked

Make the dough

Stir together the flour, yeast, salt, and sugar. Pour in the water and coconut milk to form a shaggy dough, work in 2 tablespoons of softened butter, then knead until smooth, elastic, and slightly sticky. Let it rise in a greased bowl until doubled, 1 to 2 hours.

Shape and fill

Punch down the risen dough to release the air, then divide it into 8 pieces and roll each into a circle about 7 inches (18 cm) in diameter. Place about ¼ cup of cold filling on one half, leaving a clean border, then fold over into a half-moon and press the edges firmly to seal.

Bake and finish

Place the shaped loaves on a baking sheet and let them rise for about 30 minutes, then bake at 350°F (175°C) for 18 to 20 minutes, until lightly golden. Remove from the oven. While still hot, rub the tops with the remaining 2 tablespoons of softened butter for that soft, glossy bakery finish. Serve and enjoy.

Tanya's Top Tips

Chill the filling until completely chilled. Warm filling tears the soft dough and refuses to seal. I like to spread my filling on a sheet pan, it will cool quicker.
Seal those edges. Press firmly all the way around so they do not pop open.
Butter while hot. Rubbing it on straight out of the oven softens the tops and gives them that shine.

hand holding meatloaf that has been broken in half

Variations

Adjust the Scotch bonnet from one to two peppers, or seed them for a milder bite.
Lay a slice of cheese over the filling before folding. The cheese-and-beef combo is a patty shop classic.
Use seasoned ground chicken or turkey, or lean the filling toward curry.
The same soft bread can also be filled with callaloo, ackee, or a seasoned vegetable mix.

Storage, Reheating, and Freezing

Make ahead: The filling can be made up to 1 day in advance. Cover and refrigerate until fully chilled and firm enough to portion.
Fridge: Keep baked Jamaican meatloaves in an airtight container in the fridge for up to 3 days. Let them cool completely before covering, so excess steam doesn’t make the bread soggy. When ready to eat, reheat in a 350°F (175°C) oven until warmed through, about 10 to 15 minutes, depending on size.
Freeze: Cool the baked meatloaves completely, then place them on a baking sheet and freeze just until firm, 1 to 2 hours. Wrap each one tightly in plastic wrap or foil, then place in a freezer bag or airtight container and freeze for up to 2 to 3 months. Reheat straight from frozen on a baking sheet in a 350°F (175°C) oven until hot in the center, about 30-40 minutes, or thaw overnight in the fridge first for slightly faster, more even reheating.

Why don’t you brown the ground beef separately first?

I skip browning the beef because I want a very soft, finely textured filling instead of chunky crumbles. Cooking the beef from raw in the seasoned mixture lets it stay tender and saucy, so it nestles into the bread instead of turning firm and crumbly.

I hope you enjoy these meatloaves as much as we do.

Print Recipe

5 from 1 vote

Jamaican Meatloaf Recipe

Soft coconut bread wrapped around a well-seasoned, saucy ground beef filling and baked until lightly golden.

Prep Time30

Cook Time40

Rising Time1 40

Total Time2 50

Course: Appetizer

Cuisine: Caribbean, Jamaican

Keyword: jamaican meatloaf

Servings:

Calories: 415kcal

Author: Tanya Harris

Ingredients

For the filling

½ medium yellow onion roughly chopped
2 green onions roughly chopped
3 garlic cloves roughly chopped
1 to 2 Scotch bonnet peppers roughly chopped
1 pound lean ground beef
1 tablespoon fresh thyme leaves
1 tablespoon all-purpose seasoning
1 teaspoon granulated sugar
1 teaspoon salt plus more to taste
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
1 ½ cups beef broth
1 tablespoon ketchup
1 teaspoon browning optional
⅓ cup plain fine dry breadcrumbs
⅓ cup water

For the coco bread

3 cups all-purpose flour 390 grams
2 ¼ teaspoons instant dry yeast 1 packet
1 teaspoon salt
4 tablespoons granulated sugar
¼ cup warm water
1 cup canned unsweetned coconut milk well shaken and stirred
4 tablespoons unsalted butter softened, divided

US Customary - Metric

Instructions

Make the filling

Add the onion, green onions, garlic, and Scotch bonnet to a food processor and process until almost a paste. Set aside.
Add the ground beef to a medium-sized saucepan, and stir in the vegetable paste, stirring to break up any clumps. Simmer for a few minutes, stirring occasionally until the beef turns brown. Add thyme, all-purpose seasoning, sugar, salt, allspice, and nutmeg. Reduce the heat to medium and simmer for about 20 minutes, stirring occasionally. Most of your liquid will have evaporated, but some will remain. Stir in the browning.
Add breadcrumbs and water to a bowl and stir. Add this to the beef mixture and quickly stir. Allow to simmer for 1-2 minutes, stirring occasionally. Remove from the heat, taste and adjust salt if needed, then cool to room temperature and refrigerate until completely cold. The filling should be thick, moist, and hold together when scooped.

Make the bread and assemble

In the bowl of a stand mixer or a large mixing bowl, combine the flour, yeast, salt, and sugar and stir to blend. Pour in the water and coconut milk and stir until a shaggy dough forms, then add 2 tablespoons of the softened butter and mix until incorporated.
To knead with a stand mixer, switch to the dough hook and knead on low speed for 6 to 8 minutes, until the dough is smooth, elastic, and slightly sticky. To knead by hand, turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, elastic, and slightly sticky.
Shape the dough into a ball and place in a lightly greased bowl, turning to coat. Cover and let rise in a warm spot until doubled in size, 1 to 2 hours.
Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface, gently press out the air, and divide into 8 equal pieces. Shape each piece into a ball, then roll each one into a 7-inch circle.
Place about ¼ cup of cold beef filling on one half of each circle, leaving a clean border. Fold the empty half over the filling to form a half-moon and press the edges firmly to seal.
Arrange on the prepared baking sheet, cover loosely with plastic wrap or a clean kitchen towel, and let rise for about 30 minutes, until slightly puffed.
Bake for 18 to 20 minutes, until lightly golden on top and lightly browned on the bottom. Remove from the oven and, while still hot, rub the tops with the remaining 2 tablespoons softened butter. Let cool slightly before serving warm.

Notes

Make ahead: The filling can be made a day ahead and refrigerated until cold and firm enough to portion.
Storage: Refrigerate leftover meatloaves in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.

Nutrition

Easy Air Fryer Asparagus (Ready in 10 Minutes)

June 16, 2026 by Tanya Harris 11 Comments

This air fryer roasted asparagus is a breeze to make. Seasoned with garlic, lemon pepper, and salt, it's the best way to cook this vegetable, and it's super tasty!

As a fan of asparagus, I had to share one of my favorite ways to cook this vegetable...air frying!

Ready in 10 minutes and made with just a few simple ingredients, this vegetable side dish is versatile and pairs well with so many mains.

This air-fried asparagus is low-carb, low-calorie, vegan, and gluten-free.

For more air fryer vegetable recipes, be sure to try my marinated vegetables and air-fried carrots.

Featured Review

So glad we found this recipe.....so simple but so GREAT.

- Jim

Air Fryer Asparagus at a Glance

Best for: a fast, healthy weeknight side that goes with almost any main
Prep time: 3 minutes
Cook time: 7 minutes
Total time: 10 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.

Asparagus: Reach for spears that are firm and straight, with tightly closed tips and a smooth surface. Skip anything limp or wilted. Medium spears are the easiest to work with. Thin ones cook faster, and thick ones take a little longer (and may need peeling, more on that below).
Avocado oil: I like it here because it has a high smoke point and a neutral flavor, so it crisps the spears without overpowering them. Olive oil, canola oil, and vegetable oil all work well, too.
Garlic powder: Coats every spear evenly, which fresh garlic doesn't always do in the air fryer.
Lemon pepper seasoning: This does a lot of the flavor work. I like my homemade lemon pepper seasoning, but store-bought is fine as well.
Fresh lemon: A squeeze right after cooking wakes everything up.
Kosher salt: To taste, at the end. If you don't have kosher salt, fine sea or table salt works too, just use a little less.
Want it cheesy? Sprinkle freshly grated Parmesan over the spears in the last 2 minutes of cooking. It melts into a crispy, savory finish. (Leave it off to keep things vegan and dairy-free.)

How to make air fryer asparagus

Prep the asparagus

Rinse the spears and pat them dry. Trim off the woody ends, either by cutting about an inch off the bottom or bending a spear until it snaps at its natural break point. If your spears are thicker than ½ inch (1.3 cm) at the base, peel the lower half with a vegetable peeler so they don't turn out tough. Preheat your air fryer to 380°F (193°C).

Season it

Add the asparagus, avocado oil, garlic powder, and lemon pepper to a bowl and toss until every spear is coated.

Asparagus stems being seasoned in a bowl.

Air Fry

Lay the asparagus in the air fryer basket in a single layer. Cook at 380°F (193°C) for 7 to 9 minutes, tossing halfway through, until the spears are tender-crisp with lightly browned tips. If your basket is on the small side, work in batches, so you don't crowd them.

Squeeze fresh lemon over the top and season with kosher salt to taste. Serve right away while the tips are still crisp.

Asparagus in the air fryer basket ready to be cooked.

The cooked asparagus in the air fryer basket.

Tanya's Top Tips

Keep it to a single layer. Crowding the basket steams the asparagus instead of crisping it. Batches are worth the extra couple of minutes.
Match the thickness. Try to cook spears of similar size so they finish at the same time. Thinner spears can be done closer to 7 minutes, thicker ones closer to 9.
Peel the thick ones. If the base is thicker than ½ inch (1.3 cm), peel the lower half. It makes a real difference in texture.
Pat them dry first. Dry spears hold the oil and seasoning better and crisp up faster.
Toss halfway. It's the easiest way to get even cooking from tip to base.

How to buy the best asparagus

Your asparagus should be as fresh as possible. The stems should be firm to the touch and stand up straight, not limp or wilted. The tips should be closed tightly to the stem and the surface should be smooth.

What do you serve it with?

This air fryer asparagus is great with so many dishes and it's a great accompaniment to any weeknight meal. It's great to serve with chicken, fish, steak and so many more dishes. try it with:

Asparagus served on a plate with slices of lemon.

Storage, Reheating, and Freezing

Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
Reheating: The air fryer is your best bet. Reheat at 400°F (204°C) for 2 to 3 minutes, keeping an eye on it since it warms fast. You can also microwave it with a damp paper towel on top for 20 to 30 seconds, though you'll lose some of the crispness.
Freezing: I don't recommend freezing cooked asparagus. It holds a lot of water and tends to come out limp and watery once thawed. This one is best made fresh.

FAQs

Do you have to peel asparagus?

Only the thick ones. If a spear is thicker than ½ inch (1.3 cm) at the base, peeling the lower half keeps it from being tough and stringy. Thin and medium spears don't need it.

Can I use frozen asparagus?

I haven't tested it myself, so I can't promise the result. The flavor should be similar, but my guess is the texture would come out softer and a little mushier than fresh.

More Easy Side Dishes

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4.72 from 7 votes

Easy Air Fryer Asparagus Recipe

Delicious and healthy, this simple roasted asparagus side dish is a breeze to make in your air fryer. Seasoned with garlic, lemon and salt.

Prep Time3

Cook Time7

Total Time10

Course: Side Dish

Cuisine: American

Keyword: air fried asparagus, air fryer asparagus recipe, best way to cook asparagus

Servings: servings

Calories: 86kcal

Author: Tanya Harris

Ingredients

1 lb asparagus cut and peeled if necessary
2 Tablespoon avocado oil
½ teaspoon garlic powder
¼ teaspoon lemon pepper seasoning
Squeeze of lemon juice
Kosher Salt to taste

Instructions

Preheat the air fryer to 380 degrees Fahrenheit.
Place asparagus, avocado oil, garlic powder, lemon pepper seasoning in a bowl and toss to combine.
Place in the preheated basket and cook for 7-9 minutes, until tender and tossing halfway.
Squeeze with lemon and season with additional salt to taste

Video

Notes

You’ll want to cut the woody ends of the asparagus. I suggest peeling larger asparagus as they can be tough on the ends. If the asparagus bottom is ½ inch or larger, I cut and peel it.
Thinner asparagus will cook quicker than thicker asparagus.

Nutrition

This post was originally published on January 26, 2021. It has been updated with new information.

Easy Homemade Sweet and Sour Sauce

June 11, 2026 by Tanya Harris 2 Comments

This homemade sweet and sour sauce comes together in a single small saucepan using pantry staples. It's glossy, tangy, just sweet enough, and ready in about ten minutes.

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 started making sweet and sour sauce at home for one simple reason, I wanted something to dunk my egg rolls. This was the sauce I made as a kid, but back then, it was just ketchup, sugar, and vinegar. It was aight. This version is so much better.

Both of my kids gave this recipe a thumbs up, which almost never happens at the same time. Now it shows up on takeout night next to General Tso's shrimp and a big bowl of crab fried rice, and it gets used up every single time. And if you want this sauce on chicken, you'll love my sweet and sour chicken.

Happy Cooking,

Tanya

Sweet and Sour Sauce at a Glance

Best for: dipping, glazing, takeout nights
Yield: about 1½ cups
Prep: 5 min
Cook: 8 to 10 min
Total: 15 min
Texture: smooth and pourable, no chunks
Easily doubled, and it keeps in the fridge so you can make it ahead.

A Quick Look at The Ingredients

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

Ingredients for sweet and sour sauce on table.

Ketchup: This is the base, and where most of the color and body come from.
Granulated sugar. The sweet side of sweet and sour. You can scale it back a touch if you like it tangier.
White vinegar. The sour side and the tang that makes it taste like takeout. Rice vinegar or apple cider vinegar will also work and give a slightly softer bite.
Pineapple juice. A little goes a long way and gives that subtle fruity note you get from the restaurant version. The juice from a can of pineapple is perfect for this.
Garlic powder and ginger powder. Warmth and a little savory depth in the background.
Cornstarch and cold water. Whisked together into a slurry, this is what thickens the sauce to that glossy, spoon-coating finish.

How to Make Sweet and Sour Sauce

Whisk together the base and simmer

Add the ketchup, sugar, garlic powder, ginger powder, white vinegar, and pineapple juice to a small saucepan. Whisk until the sugar starts to dissolve and everything looks evenly combined.

Set the pan over medium heat and bring the mixture up to a gentle simmer.

Thicken the sauce

In a separate small bowl, whisk the cornstarch with the cold water until completely smooth, with no lumps.

Once the sauce is gently simmering, slowly drizzle in the slurry while whisking constantly. Keep cooking and stirring until the sauce looks glossy and just thick enough to lightly coat the back of a spoon while still pouring easily, usually only a minute or two.

Taste and adjust

Take the pan off the heat and taste. If it leans too sweet for you, whisk in a little more vinegar. It will thicken just slightly more as it cools.

hand holding up sweet and sour sauce with spoon

Tanya's Top Tips

Go by look, not the timer. The sauce is done when it turns glossy and coats the back of a spoon. That cue matters more than an exact number of minutes.
Keep the slurry lump free. Whisk the cornstarch and cold water until totally smooth before it goes in, and drizzle it in slowly while whisking.
It firms up as it cools. Pull it off the heat while it is still a touch looser than you want. A splash of water or pineapple juice brings it right back if it sets up too thick.
Adjust to your taste. More vinegar for tang, a little more sugar for sweet. Balance it to the way your family likes it.

spoon lifting out sweet and sour sauce out of serving dish

Variations

Make it spicy. A pinch of red pepper flakes, or a little of the scotch bonnet I keep on hand, adds heat without changing the base.
More tang, less sweet. Cut the sugar slightly and lean on the vinegar for a sharper, brighter sauce.
Swap the juice. Out of pineapple juice? Orange juice will get you a similar fruity note, though the flavor will shift a little.

What to Serve With Sweet and Sour Sauce

This is a dip and a glaze, so it stretches across a whole table. A few of my favorite ways to use it:

As a dip for air fryer egg rolls
Spooned over General Tso's shrimp or a chicken and green bean stir fry
Alongside crab fried rice for a full takeout night at home
Brushed onto baked chicken wings as a sticky glaze

Storage, Reheating, and Freezing

To store, let the sauce cool, then keep it in an airtight jar or container in the fridge for up to two weeks.
To reheat, warm it gently on the stovetop or in short bursts in the microwave. It will be thick straight from the fridge, so whisk in a splash of water or pineapple juice to bring it back to a pourable sauce.
To freeze, I do not recommend it. Cornstarch-thickened sauces can turn watery or separate after thawing, so this one is best made fresh and kept in the fridge.

FAQs

Why is mine not bright red like the restaurant version?

The color here comes entirely from ketchup, so it lands as a natural deep red rather than the neon shade some takeout spots use. If you want that classic takeout red, stir in a drop or two of red food coloring off the heat. It changes the look, not the taste.

Can I make it without cornstarch?

Cornstarch is the easiest thickener, but arrowroot or potato starch work the same way as a slurry in equal amounts. I would skip flour here, since it can leave the sauce cloudy.

I hope you like this sweet and sour sauce recipe as much as we do. If you've made this recipe or any other recipe on my website, please leave a comment below. We greatly appreciate it.

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5 from 1 vote

Sweet and Sour Sauce Recipe

A quick homemade sweet and sour sauce that tastes like takeout. Glossy, tangy, and just sweet enough for dipping or glazing.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: Chinese

Keyword: sweet and sour sauce, sweet and sour sauce recipe

Servings: servings

Calories: 49kcal

Author: Tanya Harris

Ingredients

½ cup ketchup
½ cup granulated sugar
½ teaspoon garlic powder
½ teaspoon ginger powder
½ cup white vinegar
¼ cup pineapple juice
2 teaspoons cornstarch
2 tablespoons cold water

Instructions

Whisk the ketchup, sugar, garlic powder, ginger powder, white vinegar, and pineapple juice together in a small saucepan until the sugar starts to dissolve.
Set the pan over medium heat and bring to a gentle simmer, stirring occasionally so nothing sticks to the bottom.
In a separate small bowl, whisk the cornstarch and cold water until completely smooth with no lumps.
Slowly drizzle the slurry into the simmering sauce while whisking constantly. Cook, stirring, until the sauce turns glossy and lightly coats the back of a spoon but still pours easily, about 1 to 2 minutes. If it tightens too much, whisk in a splash of water or pineapple juice.
Remove from the heat and taste. If it is too sweet, whisk in a little more vinegar. The sauce thickens slightly more as it cools but should stay pourable.

Notes

The sauce is ready when it turns glossy and coats the back of a spoon. Go by the look more than the time.
Store cooled sauce in an airtight container in the fridge and loosen with a splash of water when reheating.
This yields about 1 ½ cups of sauce.

Nutrition

Classic Jamaican Hard Dough Bread (Hardo Bread Recipe)

June 9, 2026 by Tanya Harris 6 Comments

Jamaican hard dough bread, also called hardo bread, is dense, tight-crumbed, and perfect for slathering with butter. It's a Caribbean staple.

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

Growing up, hard dough bread was always in our house. We never baked it ourselves back then; it was a ritual to get it fresh from the local bakery, always bringing home a single, heavy loaf that we’d have to carefully slice up ourselves at the counter.

If you've never had true hard dough bread, you should know it is much denser than regular sandwich bread. Because it has that tight, sturdy crumb, it is absolutely perfect for slathering with plenty of butter, even when it's completely untoasted, and nothing beats using a thick slice to soak up every last drop of rich curry or brown stew gravy from your plate.

Happy Baking,

Tanya

Hard Dough Bread at a Glance

Prep Time: 20 minutes
Bake Time: 30 minutes
Additional Time (Rising/Cooling): 2 hours
Servings: 1 large loaf
What This Is Good For: Slathering with room-temperature butter, making robust breakfast sandwiches, or wiping your plate clean of savory stews and gravies.

A Quick Look at the Ingredients

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

Bread Flour: Bread flour is essential for this recipe because its higher protein content develops the strong gluten network that gives the loaf its traditional heavy, chewy texture. If you don't have bread flour, you can use all-purpose flour. However, because it has less protein, your loaf will turn out noticeably lighter and softer, moving away from that classic, tight, hard dough style. But it'll still be delicious.
Instant Yeast & Sugar: A single packet of instant yeast gets things moving, while a couple of tablespoons of granulated sugar add just a hint of that subtle background sweetness the bread is famous for.
Unsalted Butter: Use softened butter in the dough, so it incorporates smoothly without leaving large streaks or lumps. We also reserve a tablespoon of butter to brush over the hot crust right out of the oven for that classic bakery finish.
Warm Water: You want this comfortably warm, not hot. If it’s too hot, you’ll kill the yeast, and if it’s too cold, you’ll be waiting all day for that bread to rise. Getting the temperature right from the start means the yeast can just do its thing.

How to make Hard Dough Bread

Mix the Dry Ingredients and Hydrate

In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast. Add the 2 tablespoons of softened unsalted butter. Use a wooden spoon to work the butter directly into the dry flour mixture, stirring and pressing it against the sides of the bowl until it breaks down into small, even bits and the flour looks slightly clumpy.

Pour in the water and stir with your wooden spoon until a shaggy dough forms and no dry patches of flour remain. The dough will still look shaggy and unformed before it goes into the mixer.

Knead Until Supple and Smooth

You can knead the dough by hand or with a stand mixer. A stand mixer is my preferred method, but with a strong arm and patience, you can knead it by hand.

To Use a Stand Mixer: Transfer the shaggy dough to a mixer bowl fitted with a dough hook. Mix on low speed for 6 to 8 minutes until the dough pulls away from the sides and forms a smooth, cohesive ball.

To Knead by Hand: Turn the shaggy dough out onto a lightly floured surface and knead vigorously for 8 to 10 minutes until it forms a smooth, elastic ball that is supple and offers resistance when pressed.

The First Rise

Place the dough ball into a lightly oiled bowl, turning it over once to ensure the top is coated. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise at warm room temperature until it is close to doubled in size, about 1 to 1 ½ hours. Gently deflate the risen dough and turn it back out onto a lightly floured surface.

dough being placed on counter after first rise

Roll and Shape Tightly

Using a rolling pin or your hands, pat and roll the dough into a neat rectangle. To get that classic, tight, hard dough crumb, roll the dough up as tightly as possible from the long side into a snug, dense log. Pinch the long seam and both ends firmly closed to keep the shape taut.

The Second Rise

Place the shaped log seam-side down into a greased 9x5-inch loaf pan. Cover it lightly and let it rise a second time, about 45 to 75 minutes. Because this bread is so heavy and dense, do not expect it to crown high above the pan. You are ready to bake when the dough fills out the corners of the pan, rises just to or slightly below the rim, and springs back slowly when poked gently.

Bake Until Golden

Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until the top is a beautiful pale golden color. If the top is browning too quickly during the last few minutes, tent it loosely with aluminum foil. Bread should reach an internal temperature of 190°F to 200°F (88°C to 93°C).

Butter the Crust and Cool Completely

Remove the hot loaf from the oven and immediately take it out of the pan, placing it onto a wire cooling rack. While it is piping hot, take the remaining 1 tablespoon of butter and brush it generously over the top and sides of the loaf. Let the bread cool completely on the rack before slicing so the dense crumb has time to set properly without getting gummy.

hardough bread cooling on rack with melted butter on top

Tanya's Top Baker Tips for Perfect Hard Dough Bread

Use bread flour for the best results. Bread flour has a higher protein content, which results in a tighter crumb. If using all-purpose flour, keep in mind that you may need to use a little less water, as bread flour absorbs more liquid.
Traditional doneness cues include an evenly golden-brown crust and a hollow sound when the bottom is tapped.

How to Store Hard Dough Bread

Hard dough bread keeps well thanks to its fat and sugar content, but proper storage is key to maintaining that perfect, dense texture. One classic trick my mom taught me: keep the end crusts attached to the loaf as you slice it. Leaving those ends pushed tightly against the cut side of the bread blocks the airflow and keeps the inside soft. If you throw those ends away, the exposed bread will turn rock-hard.

On the Counter: Wrap the cooled loaf tightly in plastic wrap or a bread bag and store at room temperature for 3 to 4 days away from direct sunlight.

In the Freezer: Wrap tightly in plastic, then in aluminum foil or a freezer bag, and freeze for up to 2 to 3 months.

To Thaw: Defrost at room temperature, right inside the wrapping, to keep it from drying out, then toast or warm the slices in the oven to refresh them.

hard dough bread on cutting board with slices cuts

FAQ

What is hard dough bread?

Hard dough bread is a Caribbean loaf known for its firm dough, dense texture, and tight crumb. The name refers to its sturdier structure compared with softer sandwich breads.

I hope you enjoy this hard dough bread recipe as much as we do. For more Jamaican baked goods, check these out.

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No ratings yet

Hard Dough Bread Recipe

Jamaican hardough bread is dense, slightly sweet, with a tight, chewy crumb. A Caribbean bakery classic from simple pantry ingredients.

Prep Time20

Cook Time30

Rising Time2

Total Time2 50

Course: Bread

Cuisine: Caribbean

Keyword: hard do bread, hardough bread

Servings: people

Calories: 221kcal

Author: Tanya Harris

Equipment

1 bread bags
1 9x5 loaf pan

Ingredients

3 cups bread flour 420 grams
1 ⅛ cup warm water this equals 1 cup + 2 tablespoons of water
1 packet instant yeast 2 ¼ teaspoons or 7 grams
2 tablespoons granulated sugar
2 teaspoons salt
3 tablespoons unsalted butter divided

Instructions

In a large mixing bowl, combine the bread flour, granulated sugar, salt, and instant yeast. Add the 2 tablespoons of softened unsalted butter. Use a wooden spoon to work the butter directly into the dry flour mixture, stirring and pressing it against the sides of the bowl until it breaks down into small, even bits and the flour looks slightly clumpy.
Pour in the water and stir with your wooden spoon until a shaggy dough forms and no dry patches of flour remain. The dough will still look shaggy and unformed before it goes into the mixer.
To Use a Stand Mixer: Transfer the shaggy dough to a mixer bowl fitted with a dough hook. Mix on low speed for 6 to 8 minutes until the dough pulls away from the sides and forms a smooth, cohesive ball that holds its shape cleanly. To Knead by Hand: Turn the shaggy dough out onto a lightly floured surface and knead vigorously for 8 to 10 minutes until it forms a smooth, elastic ball that is supple and offers resistance when pressed.
Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat. Cover and let rise at warm room temperature until close to doubled in size, about 1 to 1 ½ hours. Gently deflate the risen dough and turn it back out onto a lightly floured surface.
Using a rolling pin or your hands, pat and roll the dough into a neat rectangle. To get that classic, tight, hard dough crumb, roll the dough up as tightly as possible from the long side into a snug, dense log. Pinch the long seam and both ends firmly closed to keep the shape taut.
Place the log seam-side down in a greased 9x5-inch loaf pan. Cover lightly and let rise a second time, about 45 to 75 minutes, until the dough fills out the pan, rises just to or slightly below the rim, and springs back slowly when gently pressed.
Preheat your oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until pale golden and the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent it loosely with aluminum foil. Bread should reach an internal temperature of 190°F to 200°F (88°C to 93°C).
Remove the loaf from the pan immediately and place it on a wire cooling rack. While piping hot, brush the top and sides generously with the remaining 1 tablespoon of butter. Let the bread cool completely before slicing so the dense crumb sets properly.

Video

Notes

If using all-purpose flour instead of bread flour, use a little less water to start, since all-purpose flour absorbs less liquid. The loaf will bake up softer and lighter, with a less chewy, less traditional hard dough texture, but it will still be delicious.
Store the cooled, sliced loaf in an airtight bag at room temperature for 3-4 days. For longer storage, wrap the slices tightly and freeze them for up to 3 months; they can be pulled straight from the freezer and popped into the toaster.

Nutrition

Vinegar BBQ Sauce (North Carolina Style)

June 8, 2026 by Tanya Harris 10 Comments

How about:

This is the most delicious condiment for any BBQ! Easy to make and originating in North Carolina, this vinegar-based BBQ sauce is a delicious addition to any cookout 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!

If you love pulled pork, this vinegar-based BBQ sauce needs to be in your fridge. It’s tangy, a little sweet, and ready in 15 minutes with pantry staples.

In North Carolina, BBQ is a big deal, and your sauce loyalty often depends on where you live. I’ve lived all over the state and tried it all, but vinegar-based sauces are still my favorite.

Eastern NC keeps it simple with vinegar, spices, and heat, with little to no sweetness. In the Piedmont, also known as the Lexington or Western North Carolina style, the sauce adds ketchup and a bit of sugar for a richer, more complex flavor. That’s the style this recipe follows. It’s still tangy, just with a little more depth.

Make it once, and you’ll never buy bottled again. Also, if you love BBQ, try my Jerk BBQ Sauce and Homemade BBQ Sauce!

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.

Apple cider vinegar — the backbone of this sauce. ACV gives it that signature tangy flavor and a slight natural sweetness that white vinegar doesn't have. However, if all you have is white vinegar, use it.
Water — thins it out to that classic pourable, mop-ready consistency.
Ketchup — this is what makes it Western NC style. It adds depth, a little sweetness, and body without making it thick and heavy.
Light Brown sugar — balances the acid.
Red pepper flakes — the heat. You control how much kick you want (more on that below).
Salt and black pepper — seasoning that ties everything together.

How to make vinegar BBQ sauce

Add ingredients to a pot

Add ingredients to a medium-sized pot and place over medium heat. Bring to a simmer and allow to simmer over medium heat for 10-15 minutes.

The ingredients for the BBQ sauce in a pot.

Remove from heat

Remove from heat and allow to cool. Serve and enjoy or store in air tight container until ready to use.

Can you make it ahead of time?

This vinegar BBQ sauce is best made at least a day ahead, and if you can, 3 to 4 days ahead. It can be used right away, but letting it sit will allow the flavors to develop further.

How do you store it?

Once made, let your sauce cool before transferring it to a sealable bottle or jar. It will keep well in the fridge for up to 3 weeks. It's best not to freeze and defrost it. The sauce can be used straight out of the fridge, or you can reheat it gently on the stovetop if you prefer.

Is it spicy?

This North Carolina-style BBQ sauce has a bit of a kick from the red pepper flakes, but it's not overly spicy. If you prefer it spicier, you can add a pinch of cayenne or add some hot sauce. If you don't like spice, reduce the amount of red pepper flakes or don't use them.

Serving Suggestions

This is delicious when poured onto cooked pulled pork and then served in a bun. You can also use it as a mop sauce while barbecuing. You could also pour it over some grilled chicken pieces. Serve it alongside your favorite sides like:

Tanya's Top Tips

Simmer the sauce, but don't boil it.
If making ahead of time, let the sauce cool completely before storing.
The spices will settle to the bottom as it sits. You should shake it up every time you use it.

More Sauce Recipes

Print Recipe

4.88 from 8 votes

Vinegar BBQ Sauce (North Carolina Style) Recipe

This North Carolina vinegar based BBQ sauce is tangy, bold, and ready in 25 minutes. Made with pantry staples like apple cider vinegar, ketchup, and brown sugar, it's the perfect sauce for pulled pork, grilled chicken, and more.

Prep Time15

Cook Time10

Total Time25

Course: Condiment

Cuisine: American

Keyword: BBQ sauce with vinegar, North Carolina BBQ sauce, tangy homemade bbq sauce

Servings: cups

Calories: 157kcal

Author: Tanya Harris

Ingredients

2 cups apple cider vinegar
1 ½ cup water
½ cup ketchup
⅓ cup brown sugar
1 ½ teaspoon salt
1 Tablespoon red pepper flakes
1 teaspoon black pepper

Instructions

Add ingredients to a medium-sized pot and place over medium heat. Bring to a simmer and allow to simmer over medium heat for 10-15 minutes. Remove from heat and allow to cool.
Serve and enjoy.

Notes

Simmer the sauce, but don't boil it.
If making ahead of time, let the sauce cool completely before storing.
The spices will settle to the bottom as it sits. You should shake it up every time you use it.

Nutrition

This post was originally published on November 11th, 2021. It has been updated with new information.

Easy Peach Cobbler Recipe

June 5, 2026 by Tanya Harris 4 Comments

This peach cobbler has a crispy biscuit topping over a thick, syrupy peach filling. It's made with canned peaches and pantry staples, and comes together with minimal effort.

peach cobbler in a bowl with vanilla ice cream 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!

I've made a lot of cobblers over the years, and I can say with full confidence that this is the best peach cobbler I've ever had. The biscuit topping comes out crispy on top, soft underneath where it meets the peaches, and the filling's juices thicken and turn syrupy as it bakes. It's exactly what a cobbler should be.

I use canned peaches because they work year-round, and the quality is consistent. You can use fresh or frozen peaches as well.

If you love this kind of Southern dessert, check out my Slow Cooker Peach Cobbler for a hands-off version.

Happy Baking,

Tanya

Peach Cobbler at a Glance

Prep Time: 15 minutes
Bake Time: 40–50 minutes
Total Time: About 1 hour and 10 minutes (including cooling)
Serves: 6
Best For: Weeknight desserts, potlucks, year-round baking

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 Peach Filling

Canned peaches (2 cans, 15 oz each) — one can drained, one undrained. That second can of juice is what gives the filling its syrupy texture.
Unsalted butter — melted in the baking dish first to coat the bottom.
Light brown sugar — adds a deeper sweetness than granulated and works well with the peach juice.
Vanilla extract — just enough to round out the flavor.
Ground cinnamon and nutmeg — warm spice that goes well with peaches.
Salt — just a pinch to balance the sweetness.

For the Biscuit Topping

All-purpose flour — the base of the topping.
Granulated sugar — sweetens the biscuit and helps it get golden on top.
Baking powder — gives the topping lift.
Salt — a little to balance the sugar.
Cold unsalted butter (cut into cubes) — this is key. Very cold butter is what creates that flaky, crumbly texture. If your butter gets warm, pop it back in the freezer for a few minutes before using.
Milk — brings the batter together.

How to Make Peach Cobbler

This is a straightforward bake. Mix the filling, make the topping, layer, and bake. Here's how it goes. Full directions can also be found in the recipe card below.

Prep the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish (an 8×8-inch works great).

Add the 3 tablespoons of butter directly to the dish and place it in the oven for a few minutes until melted. Remove and tilt the pan so the bottom is fully coated.

Season the Peaches

In a large bowl, combine the peaches (1 can drained, 1 can with its juice), brown sugar, vanilla, cinnamon, nutmeg, and salt. Stir until the peaches are well coated.

Pour the peach mixture into the buttered baking dish and spread it into an even layer.

peaches in bowl being mixed with spices and sugar

Make the Biscuit Topping

In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold cubed butter and work it into the dry ingredients with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Pour in the milk and stir just until a thick batter forms. Do not overmix; a few lumps are fine.

Top and Bake

Drop the biscuit mixture in large spoonfuls over the peaches. Spread gently, leaving some gaps so the filling can bubble through. The batter will not cover the entire baking dish. Focus on covering the middle, and leave the edges exposed.

Bake for 40–50 minutes, until the topping is golden brown and set in the center and the filling is bubbling around the edges.

Putting wet biscuit dough on top of peaches in baking dish

Cool and Serve

Let the cobbler cool for at least 15–20 minutes before serving. This gives the juices time to thicken up. Serve warm, ideally with a scoop of vanilla ice cream.

Peach cobbler in baking dish with peaches

Variations

Fresh peaches: If you want to use fresh peaches when they're in season, use about 4–5 medium peaches, peeled and sliced. Toss them with a little sugar and let them sit for 10 minutes to release their juices before using.
Frozen peaches: Thaw completely and drain some of the liquid before using.
Peach and blueberry: Add a handful of fresh or frozen blueberries to the peach filling for a fun variation.
Spice it up: Add a pinch of ground ginger or cardamom alongside the cinnamon for a more complex spice profile.

Serving Suggestions

Serve warm with a big scoop of vanilla ice cream.
A dollop of whipped cream also works well if you want something lighter. Try pairing it with my Rum Raisin Ice Cream for a fun twist.
This cobbler is good enough to eat on its own, but if you're serving a crowd, it pairs well alongside other Southern desserts.

Make Ahead and Storage

Storage: Let the cobbler cool completely, then cover the dish or transfer to an airtight container. It keeps in the refrigerator for up to 4 days. The topping will soften a bit over time, but the flavor is still great.

Freezing: You can freeze peach cobbler for up to 3 months. Cover tightly with plastic wrap and foil. Keep in mind that both refrigerating and freezing will soften the biscuit topping over time as it absorbs moisture from the filling. To get the best texture back, reheat in a 325°F (160°C) oven rather than the microwave. It won't fully crisp up again, but it helps. If the crispy topping matters to you, another option is to freeze just the peach filling and make a fresh biscuit topping when you're ready to bake.

Reheating: Reheat individual portions in the microwave for 60–90 seconds, or warm the whole dish in a 325°F (160°C) oven for about 15 minutes. To help crisp the topping back up, use the oven instead of the microwave.

Tanya's Top Tips

Keep your butter for the biscuits very cold. Cold butter is what gives the biscuit topping its texture. If your kitchen is warm and the butter starts to soften while you're working, pop the cubed butter in the freezer for 5–10 minutes before adding it to the flour.
A 2-quart baking dish (8×8-inch) is ideal. You can use a 9×9-inch dish, but the filling will be a little shallower. I wouldn't go smaller than that, or you risk overflow.
You can test the cobbler for doneness by sticking a toothpick into the biscuit topping. It should come out clean.

Related Recipes

I hope you love this peach cobbler as much as we do. If you're looking for more dessert recipes, try these:

Slow Cooker Peach Cobbler — a hands-off version that's great for days when you want dessert without babysitting the oven.
Easy Southern Peach Cobbler Cake — a cake spin on the classic cobbler, perfect for feeding a crowd.
Homestyle Apple Crisp Recipe — if you love this cobbler, the apple crisp is another easy fruit dessert worth making.

Print Recipe

5 from 2 votes

Peach Cobbler Recipe

This peach cobbler has a buttery biscuit topping that bakes up crispy on top and tender underneath, with a thick, syrupy peach filling that bubbles up from below.

Prep Time15

Cook Time40

Resting Time15

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: peach cobbler, peach cobbler recipe

Servings:

Calories: 386kcal

Author: Tanya Harris

Ingredients

Peach Filling

3 tablespoons unsalted butter
2 (15 ounce) cans of peaches in fruit juice 1 can drained, 1 can undrained
⅓ cup packed light brown sugar
1½ teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt

Biscuit Topping

1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¼ cup cold unsalted butter cut into cubes
½ cup milk

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish (8×8-inch). Add butter to the dish and place in the oven for a few minutes until melted. Tilt to coat the bottom evenly.
Meanwhile, in a large bowl, combine peaches (1 drained, 1 with juice), light brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir until the peaches are well coated.
Carefully remove the baking dish from the oven. Pour peach mixture into the buttered baking dish and spread evenly.
In a separate bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Add cold cubed butter and work in with a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Pour in milk and stir just until a thick batter forms.
Drop biscuit mixture in large spoonfuls over the peaches. Gently spread over the peaches. The batter will not cover the entire baking dish. Focus on covering the middle, and leave the edges exposed.
Bake for about 40-50 minutes, until topping is golden brown and set and filling is bubbling around the edges.
Let cool for 15–20 minutes before serving. Serve warm, ideally with vanilla ice cream.

Video

Notes

Very cold butter makes a big difference in the topping texture. If your butter starts to soften, freeze it for a few minutes before using.
Do not drain both cans of peaches. The juice from one undrained can creates the syrupy filling.
Allow resting time before serving. The juices thicken as the cobbler cools.
Storage: refrigerate for up to 4 days; freeze for up to 3 months.

Nutrition

Juicy Turkey Burgers Recipe

June 2, 2026 by Tanya Harris 10 Comments

This turkey burger recipe delivers everything you want in a burger: juicy patties, a golden crust, and bold seasoning in every bite.

I love a good burger. But sometimes I want to switch things up, and a turkey burger is my go-to.

The secret to these juicy turkey burgers is two things: the right fat ratio and grated onion. I use 85/15 ground turkey, which has enough fat to keep the patties moist. And I grate my onion so it melts right into the meat.

I love serving these with my Spicy Mayonnaise or Big Mac Sauce for a little extra something.

Happy Cooking,

Tanya

TURKEY BURGERS AT A GLANCE

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: About 35-40 minutes
Serves: 4
Best For: Weeknight dinners, meal prep, backyard cookouts

A Quick Look at The Ingredients

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

Ground Turkey - I use an 85/15 fat ratio when it comes to turkey burgers. You could go for leaner turkey if you prefer.
Finely Grated Onion - Grating the onion instead of chopping it means it blends into the meat and keeps the patty moist without any big chunks. You'll need about ¼ cup, which is roughly half a medium onion.
Plain Breadcrumbs - Acts as a binder to help the patties hold together.
Olive Oil - Added directly to the meat mixture for moisture and to help brown.
Ketchup - Adds a touch of sweetness and keeps the patties moist.
Seasonings - Worcestershire Sauce, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
For Serving (optional): Burger buns, lettuce, tomato, red onion, ketchup, Spicy Mayonnaise, Big Mac Sauce

Add the ingredients to a bowl

Add the ground turkey, grated onion, breadcrumbs, olive oil, ketchup, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper to a large bowl.

Mix

Gently mix until just combined. Do not overmix - overworking the meat will make the patties tough.

mixed turkey meat in bowl with seasonings and breadcrumbs

Make the patties

Divide the mixture into 4 equal portions and shape into patties about ½ inch thick. Press a slight dimple into the center of each patty. This prevents the burger from puffing up while it cooks. Place the patties on a plate or baking sheet lined with parchment and refrigerate for 15-20 minutes. This step makes them easier to handle.

Cook the patties

Heat a large nonstick skillet over medium heat. Add a little oil to the pan if you prefer. Cook the patties 4-5 minutes per side, until browned, and the internal temperature reaches 165°F (74°C). Let rest 3-5 minutes before serving.

flipped and cooked turkey burgers in basket

Serve and Enjoy

Place your burger on burger buns (or lettuce wraps) and top with your favorite toppings. Serve and enjoy.

Tanya's Top Tips for the Best Turkey Burgers

Use 85/15 ground turkey. I know it's tempting to go extra lean, but the fat content is what keeps the patty from drying out. This isn't the place to skimp.
Don't skip the chill time. Refrigerating the patties before cooking helps them hold their shape, especially on the grill.
Use a meat thermometer. Turkey needs to reach an internal temperature of 165°F. There's no guessing with poultry.
You could also use the grill. Grill these burgers over medium heat for about 4-5 minutes per side, until the internal temperature reaches 165°F (74°C). Make sure your grill grates are clean and oiled before you put the patties on. Turkey sticks more than beef, and a stuck patty will fall apart when you flip it.

Serving Suggestions

On the side, Air Fryer French Fries or coleslaw are both great options. You can also swap the bun for a lettuce wrap to keep it lighter.

Make Ahead and Storage

Refrigerator: Cooked turkey burgers will keep in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze uncooked patties for up to 3 months. Place them on a parchment-lined baking sheet to freeze until solid, then transfer to a freezer bag. Thaw overnight in the refrigerator before cooking for best results.
Reheating: Reheat in a skillet over medium-low heat, adding a splash of water and a lid to steam. This helps keep them from drying out.

Print Recipe

5 from 3 votes

Turkey Burgers Recipe

These turkey burgers are juicy, well-seasoned, and easy to make in a skillet. Grated onion is the secret ingredient that keeps every patty moist.

Prep Time25

Cook Time10

Total Time35

Course: Main Course

Cuisine: American

Keyword: turkey burgers, turkey burgers recipe

Servings:

Calories: 339kcal

Author: Tanya Harris

Ingredients

1 lb ground turkey 85/15
¼ cup finely grated yellow onion about ½ medium onion
2 tablespoons plain breadcrumbs
2 tablespoons olive oil
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper

For Serving

4 burger buns
Burger toppings tomato, red onion (optional), mayonnaise, pickles, etc.

Instructions

Add the ground turkey, grated onion, breadcrumbs, olive oil, ketchup, Worcestershire sauce, salt, garlic powder, onion powder, smoked paprika, and black pepper to a large bowl.
Gently mix until just combined. Do not overmix.
Divide into 4 equal portions and shape into patties about ½ inch thick, pressing a slight dimple in the center. Place on a plate or parchment-lined baking sheet and refrigerate for 15-20 minutes.
Heat a large nonstick skillet over medium heat. Add a little oil if needed. Cook patties 4-5 minutes per side, until browned and the internal temperature reaches 165°F (74°C). Rest 3-5 minutes before serving.
Serve on burger buns with your favorite toppings.

Notes

Use 85/15 ground turkey for the juiciest results.
Store cooked burgers in an airtight container in the fridge for up to 4 days. Freeze uncooked patties for up to 3 months.
You could also use the grill. Grill these burgers over medium heat for about 4-5 minutes per side, until the internal temperature reaches 165°F (74°C). Make sure your grill grates are clean and oiled before you put the patties on. Turkey sticks more than beef, and a stuck patty will fall apart when you flip it.

Nutrition

Jamaican Saltfish Fritters (Stamp and Go)

May 24, 2026 by Tanya Harris 5 Comments

Crispy on the outside, soft and savory in the middle. These Jamaican saltfish fritters, also called stamp and go, come straight from my mom's kitchen.

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 saltfish fritters

We never called them "stamp-and-go" growing up. They were just frittas, and we usually had them for breakfast. I got my mom to actually write down her steps so I could share the recipe with you here.

Like my banana fritters, it comes together with a loose batter that fries up fast on the stovetop.

If you like cooking with saltfish, try my ackee and saltfish and callaloo and saltfish too.

Happy Cooking,

Tanya

Jamaican Saltfish Fritters at a Glance

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 6
Best For: Breakfast, snacks, appetizers, Caribbean spreads

Ingredients Needed for Saltfish Fritters

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

Salted Fish (Cod) - Saltfish, also known as salted cod or salt cod, is a type of preserved fish that has been dried and cured. If you can't find salted cod, you can use fresh cod fish that has been cooked and flaked.
Flour - all-purpose flour is the base of the fritter.
Cold water - helps create the loose batter.
Fresh seasoning - green onions, tomato, and fresh thyme.
Scotch bonnet pepper - A popular ingredient found in many Jamaican recipes. It's optional if you want a little spice.
Seasoning - all-purpose seasoning and black pepper.
Oil - for frying. Use a high-heat oil like canola, vegetable, or avocado oil.

ingredients for saltfish fritters on white background

How to make Saltfish Fritters

Full recipe instructions with exact measurements are on the printable recipe card at the bottom of the post.

Prepare the Salted Codfish

Salted cod needs to be prepped before it goes into the batter. Rinse the saltfish, then place it in a large pot, cover with about 2 inches of water, and bring to a boil. Boil for 10-12 minutes, then drain to remove excess salt. Foam will rise to the top while it boils, so watch the pot so it doesn't boil over. Once the salt is out, flake the fish, and you're ready to go.

You can also soak the salt cod in water for 24 hours, changing the water a few times. Once it's tender, boil for 4-5 minutes, drain, and flake.

Fresh cod works too. Just season and bake the codfish, let it cool, then flake it into the batter.

tongs lifting codfish out of boiling water in pot

Prepare the fritter batter

Chop your green onions, tomato, scotch bonnet pepper, and thyme, and place them in a large bowl along with the prepared codfish. Add the all-purpose seasoning and black pepper and stir until combined. Add all-purpose flour and stir.

Slowly pour in the cold water and mix. The batter should easily slide off a spoon.

Fry the fritters

Heat 1 ½ cups of oil in a large non-stick skillet over medium heat, to about 350°F. To test it, drop in a little batter. If it sizzles and rises right away, the oil's ready. Add the batter by spoonfuls, about ¼ of a cup per fritter. Once bubbles start to appear on the top and the bottom is golden brown, flip the fritter. This should take about 3-4 minutes per side.

Remove the fritters from the skillet with tongs or a slotted spoon. Drain them on a wire rack. Serve them as is or serve them with a dipping sauce. I like to eat them as is.

fried saltfish being picked up out of oil in skillet

Frequently Asked Questions

What to serve with saltfish fritters?

This popular Jamaican appetizer is usually served as part of breakfast or a snack. You could serve them as part of a larger feast for friends and family. Serve them along with jerk chicken, jerk pork, cornmeal porridge, and more.

Can these be made in an air fryer?

To make these in an air fryer, reduce the liquid to thicken the batter a bit. It won't have the exact taste or texture of the fritters fried in oil.

What is saltfish?

Salted codfish, or salt fish, is a type of preserved seafood made by salting and then drying fish. The salt draws moisture from the fish, creating a firm texture that lasts for months or even years when stored properly.

Saltfish can be found in International markets or online.

Tanya's Notes on Saltfish Fritters

I use half a Scotch bonnet pepper in this recipe, which adds a little spice. Habanero pepper can be substituted for Scotch bonnet pepper, or simply left out. You can also use a hot pepper sauce.
The amount of water used will depend on the fritters' final results. Less water will yield a thicker, denser fritter, while more water will yield a thinner, crisper fritter.
The amount of salt added to this recipe will depend on how much salt was removed from the salted cod. Do not add additional salt until after you have fried and tasted one fritter.
I use a large 12-inch skillet for frying these fritters. If using a smaller skillet, like a 10-inch, you can use less oil, about 1 cup.

A Likkle History of Saltfish Fritters

Saltfish fritters, also known in Jamaica as stamp and go, are rooted in the long history of salted cod in the Caribbean. Many food writers connect them to older Spanish and Portuguese bacalao fritters that traveled across the Atlantic with the cod trade. The name “stamp and go” is widely believed to echo a British naval order to act fast, which suits a quick, hot snack you can eat on the move.

I hope you enjoy these fritters as much as we do 🙂

Other Jamaican Snacks

Jamaican festival

Print Recipe

5 from 4 votes

Jamaican Saltfish Fritters Recipes

If you're looking for a delicious and authentic Jamaican dish, look no further than these saltfish fritters. These golden fried fritters are savory and full of delicious Caribbean flavor.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: Caribbean

Keyword: codfish fritters, jamaican saltfish fritters, saltfish fritters

Servings: people

Calories: 335kcal

Author: Tanya Harris

Ingredients

12 oz dried salted fish
3 green onions finely chopped
1 large Roma tomato finely chopped
1 teaspoon fresh thyme leaves removed from stem and chopped
½ scotch bonnet pepper seeds removed and chopped (optional)
¾ teaspoon black pepper
¼ teaspoon all-purpose seasoning
2 cups all-purpose flour
1 ¼ - 1 ½ cup cold water*
Oil for frying about 1 ½ cup

Instructions

Prepare the saltfish

Rinse the saltfish. Place the salt fish in a large pot and cover with about 2 inches of water and bring it to a boil. Allow the saltfish to boil in the water for 10-12 minutes and then drain the water to remove excess salt.
You can also soak the salt cod in water for 24 hours, changing the water several times. Once it is fully soaked and tender, boil the codfish for 4-5 minutes, drain the cod, flake it into small pieces, and use it in your fritter batter.

Prepare the fritter batter

Add prepared saltfish, green onions, roma tomato, thyme, scotch bonnet pepper, black pepper, and all-purpose seasoning to a bowl and mix until combined. Add all-purpose flour and stir until combined.
Slowly add water and stir until combined. The batter should easily slide off a spoon.

Fry the fritter batter

Heat 1 ½ cups of oil in a large non-stick skillet over medium heat, to about 350°F. To test it, drop in a little batter. If it sizzles and rises right away, the oil's ready. Add batter by the spoonful, about ¼ cup each. Once bubbles start to appear on the top and the bottom is golden brown, flip the fritter. This should take about 3-4 minutes per side. Remove and serve.

Notes

The amount of water used will depend on the fritters' final results. Less water will give a thicker, denser fritter while more water will give a thin, crispy fritter.
While boiling the saltfish, foam will form on the surface of the water. Watch closely to make sure the foam does not boil over the top of the pot.
To sub fresh fish in this recipe, season and bake the fresh codfish before using it in the fritter batter. If using fresh cod, you may need to add a little salt to the batter, about ½ teaspoon.
I use half a Scotch bonnet pepper in this recipe, which adds a little spice. Habanero pepper can be subbed for scotch bonnet pepper or simply leave it out. You can also use a hot pepper sauce.
The amount of salt added to this recipe will depend on how much salt was removed from the salted cod. Do not add additional salt until after you have fried and tasted one fritter.

Nutrition

Calories: 335kcal

This post was originally published on May 1, 2022. It has been updated with new information and photos.

Black-Eyed Pea Salad

May 22, 2026 by Tanya Harris 10 Comments

Made from scratch and tossed in an irresistible vinaigrette dressing, this black-eyed pea salad is all sorts of delicious. Simple to make, it's a side dish that is a real crowd pleaser!

Like a pea salad in a bowl with a spoon lifting it up

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 black eyed peas, smiling

I first had black-eyed pea salad on a trip to Nashville, TN, at Hattie B's restaurant, and I was hooked. I loved it so much that making it at home was a must.

My recipe is adapted from the restaurant's version, but it differs slightly. I quickly soak my beans in water and smoked paprika, then combine them with a vinaigrette made with two kinds of vinegar, jalapeños, scallions, and herbs.

In the South, black-eyed peas are part of the culture, especially on New Year's Day, for a little luck and prosperity. But this salad is too good to save for one day a year. I make it all spring and summer for cookouts and potlucks. If it doesn't bring you wealth, at least it tastes really, really good.

As someone who loves black-eyed peas, I have a few other recipes for you to try, like my Black-Eyed Pea Recipe and BBQ Black-Eyed Pea Dip.

Happy Cooking,

Tanya

Black-Eyed Pea Salad at a Glance

Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes (includes the quick soak)
Total Time: 1 hour 55 minutes
Serves: 8
Best For: Cookouts, potlucks, New Year's Day, make-ahead sides

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 Vinaigrette

Extra virgin olive oil - The base of the dressing.
White distilled vinegar and malt vinegar - Two vinegars give the dressing more depth than one. Malt vinegar brings a little something extra. If you don't have malt vinegar, apple cider vinegar works as a substitute.
Fresh thyme and parsley, red bell pepper, jalapeño, green onions, and garlic.
Black pepper and kosher salt

For the Black-Eyed Peas

Dried black-eyed peas - I cook these from scratch. It's worth it. If you prefer a quicker version, you can use canned beans. I'd suggest 2 15-oz cans, drained.
Smoked paprika - Cooked right into the peas so they have flavor before they ever hit the dressing. Smoked paprika adds a touch of smokiness to our beans.
Water or stock - Stock if you want a little more flavor in the peas, but honestly, for this recipe, water works just fine.

Ingredients for black eyed pea salad on table.

How to make black-eyed pea salad

Make the vinaigrette

Combine the olive oil, white vinegar, malt vinegar, thyme, parsley, black pepper, and salt in a large bowl and whisk. Stir in the diced red bell pepper, jalapeño, green onions, and garlic. Cover and refrigerate while you cook the peas.

vinaigrette for the black eyed pea salad in bowl

Cook the black-eyed peas

Place the peas, smoked paprika, and water in a large pot and bring to a boil over high heat. Let them boil hard for 2 minutes, then remove from heat, cover, and let sit for 1 hour.

Set the pot back over medium heat, bring to a simmer, and cover. Cook for 20 to 45 minutes, stirring occasionally, until the peas are tender but not mushy. Drain and add to a large bowl.

Spoon lifting cooked black eyed peas out of the pot.

cooked black eyed peas in collander being drained by Tanya

Combine

Pour the vinaigrette over the hot peas and stir. Serve right away or chill first. Taste and add salt and pepper if needed.

Serving Suggestions

This is a great side for almost any main. It's right at home next to collard greens and cornbread, and it goes with grilled chicken, ham, steak, or fish. You can also turn it into a light meal on its own by stirring in leftover chopped chicken or ham.

Can you make it ahead of time?

Yes, and you should. Toss the peas with the dressing, let them cool, then cover and refrigerate. It keeps well for 3 to 5 days, and the flavor only gets better as it sits. You can also make just the vinaigrette up to 5 days ahead and keep it in the fridge until you're ready.

Tanya's Top Tips

Toss the peas while they're hot. Hot peas soak up the dressing better than cold ones. Don't wait.
Don't overcook the peas. Pull them while they're tender but still hold their shape. Mushy peas make a sad salad.
Make it ahead. This is one of those dishes that's better on day two, so it's perfect for prepping before a cookout.
Taste at the end. Salt depends on whether you used water or stock. Always taste before serving.

Tanya holding a spoon with the peas on it

More Side Dishes You Might Like

Southern Style Macaroni Salad - Creamy, mayo-based, with bacon and a diced apple that ties it all together.
Potato Salad - The classic cookout side.

Print Recipe

5 from 3 votes

Black-Eyed Pea Salad Recipe

Made from scratch and tossed in a tangy vinaigrette dressing, this black eyed pea salad is all sorts of delicious. Simple to make, it's a delicious side dish that is a real crowd pleaser!

Prep Time10

Cook Time1 45

Total Time1 55

Course: Side Dish

Cuisine: American

Keyword: black eyed pea salad dressing, black eyed pea salad from scratch, how to make black eyed pea salad

Servings: servings

Calories: 274kcal

Author: Tanya Harris

Ingredients

For the Vinaigrette:

½ cup extra virgin olive oil
¼ cup white distilled Vinegar
¼ cup malt vinegar
1 teaspoon fresh thyme minced
1 teaspoon fresh parsley minced
2 teaspoons ground black pepper
2 teaspoons kosher salt
1 red bell pepper diced
2 jalapeno peppers stems and seeds removed, and diced
2 green onions finely chopped
1 garlic clove minced

For the Black Eyed Peas:

2 cups dried Black-eye peas
1 tablespoon smoked paprika
6 cups water or stock

Instructions

Create the vinaigrette

Create the vinaigrette by combining extra virgin olive oil, white vinegar, malt vinegar, thyme, parsley, black pepper, and salt in a large bowl and whisk to combine. Stir in red bell pepper, jalapeno peppers, green onions, and garlic clove. Cover and place in the refrigerator.

Cook the black-eye peas

Place peas, smoked paprika, and water in a large pot and bring to a boil over high heat. Allow the peas to rigorously boil for 2 minutes. Then remove from heat and cover the pot. Allow it to sit for 1 hour.
When ready to cook, place the pot over medium-heat and bring the pot of beans water to a simmer and cover. Cook covered for 20-45 minutes, stirring occasionally until the beans are tender, but not mushy. Remove from heat and drain the liquid from the beans. Place beans in a large bowl.

Combine

Pour the vinaigrette over the hot beans and stir to combine. You can serve as is or allow to cool in the fridge before serving. Add additional salt and pepper to taste if needed. Serve and enjoy.

Video

Notes

You can make the vinaigrette 3 to 5 days ahead of time and keep it refrigerated.
If you don't like spicy foods, you can omit the jalapeno. Add in more if you like it a bit spicier!
Take care not to overcook the black eyed peas or they will become very soft and mushy.

Nutrition

Post was originally published on November 22nd, 2021. It has been updated with new photos and information.

Chicken and Sausage Gumbo Recipe (Classic Cajun-Style)

May 20, 2026 by Tanya Harris 9 Comments

This chicken and sausage gumbo recipe is a classic Cajun-style gumbo built on a deep, dark roux and the holy trinity of onion, bell pepper, and celery. It’s a bowl of comforting, flavorful stew.

gumbo in a bowl with rice on top with green onions

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 gumbo, smiling at the camera.

I've been cooking this gumbo for years. Gumbo was actually the first thing I made when I took a culinary class, and I had to get it right before it ever appeared here on the blog.

It sits right alongside my Red Beans and Rice, Dirty Rice, and New Orleans BBQ Shrimp on the comfort food rotation.

I cook this gumbo on cool weekends, game days, and anytime I want one big pot of food that will feed a crowd and taste even better the next day. The flavor comes from time and patience with the roux, so plan to be in the kitchen for a stretch. Once that roux hits a deep chocolate color, the rest of the recipe moves quickly, as long as you prepped correctly.

Happy Cooking,

Tanya

Chicken and Sausage Gumbo at a Glance

Prep Time: 20 minutes
Cook Time: 3 hours (includes 2 hours for the oven roux and 1 hour to build and simmer the gumbo)
Total Time: 3 hours 20 minutes
Serves: 8 people
Best For: Cool weather dinners, Sunday cooking, game day, feeding a crowd

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 Roux

Vegetable oil and all-purpose flour - Equal parts oil and flour cooked down to a dark chocolate color. This is the heart of the gumbo and where the flavor lives. Use a neutral oil like vegetable or canola so the roux can do its job.

Meat

Boneless skinless chicken thighs - I prefer thighs over chicken breast because they stay tender through the long simmer. If you want to use bone-in thighs for extra flavor, you can absolutely do that. Just pull the meat off the bone before serving.
Andouille sausage - Andouille is a smoked Cajun pork sausage, and it is the traditional choice. If you cannot find it, a good smoked sausage or kielbasa will work. Avoid anything with cheese or sweet seasonings.

The Holy Trinity and Aromatics

Yellow onion, green bell pepper, and celery - This is the Cajun holy trinity, and it is the aromatic base of the gumbo. Do not swap these out. This helps make an authentic gumbo.
Garlic - Fresh garlic adds depth.

Seasoning and Liquid

Cajun seasoning - I use any Cajun seasoning blend I have on hand. Whether it's my homemade blend or a store-bought blend. I like this one or this one. Taste before adding more salt since most blends already have plenty.
Dried thyme, dried oregano, Cayenne pepper, Bay leaves
Chicken stock or broth - I prefer low-sodium. It gives you control over the salt level. Homemade chicken stock is great if you have it on hand.
Worcestershire sauce - Adds a savory backbone to the broth.
Sliced okra - Okra adds body and that classic gumbo texture. Frozen sliced okra works fine.

For Serving

Cooked white rice, long-grain or jasmine.
Chopped green onions for topping.
A pinch of gumbo filé powder is sprinkled into each bowl off the heat. Optional but classic.
Hot sauce at the table.

Ingredients for gumbo on tabletop with labels

How to Make Chicken and Sausage Gumbo

This recipe walks through my preferred oven roux method, which lets the roux develop slowly in the oven without all the standing and stirring at the stove. I have also included the stovetop roux method in the recipe card if you want to go that route. Either way, the rest of the process is the same. The full directions are in the recipe card below.

Make the Dark Roux

Heat the oven to 350 degrees Fahrenheit. Add ½ cup vegetable oil and ½ cup all-purpose flour to a large Dutch oven, whisking until smooth with no lumps. Slide the pot into the oven uncovered.

Stir every 30 minutes, scraping the bottom and sides, until the roux reaches a deep chocolate brown color, about 1 ½ to 2 hours. The smell will turn nutty and toasty. If you see black flecks or smell anything acrid, the roux is burned, and you have to start over. A burned roux will ruin the gumbo.

Brown the sausage and chicken

While the roux is in the oven, heat a large skillet over medium-high heat. Add the sliced andouille in an even layer and cook until browned on both sides, then transfer to a plate.

Add the chicken thighs to the same skillet and sear in batches until nicely browned on both sides. Move the chicken to the plate with the sausage. Once cool enough to handle, chop the chicken into 1-inch pieces. Keep any juices that collect on the plate.

Browning and andouille sausage in skillet

Cook the trinity

Remove the finished roux from the oven and set the Dutch oven over medium heat on the stovetop. Stir in the chopped onion, green bell pepper, and celery.

Cook, stirring often, until the vegetables soften and the onion turns translucent, about 5 minutes. Add the minced garlic and cook just until fragrant, about 1 minute. The mixture will be glossy and thick at this point.

Build the Gumbo Base

Add the browned sausage and chicken directly to the pot, along with any juices from the plate. Sprinkle in the Cajun seasoning, thyme, oregano, and cayenne.

Pour in the chicken stock and Worcestershire sauce, stirring as you go so the roux melts smoothly into the liquid. Lay the bay leaves on top. Bring the pot up to a gentle boil, then immediately lower the heat to a steady simmer.

Ingredients for gumbo being mixed with a spatula before broth is added

Chicken broth being poured into pot, making gumbo.

Simmer low and slow

Partially cover the pot and simmer the gumbo for 45 minutes to 1 hour, stirring occasionally. Skim any fat that rises to the top if you like.

The broth will deepen in color, and the flavors will pull together. When there are about 15 minutes left, add the okra.

Finish and serve

Take the pot off the heat and fish out the bay leaves. Taste and season with salt and black pepper. Spoon the gumbo into bowls over hot cooked white rice. Sprinkle a pinch of gumbo filé powder over each bowl, top with chopped green onions, and pass hot sauce at the table.

Gumbo being poured into a bowl with a ladle

Variations

Add shrimp. Stir in 1 pound of peeled, deveined shrimp during the last 5 to 7 minutes of simmering until they curl and turn pink.
Use bone-in chicken thighs. Sear them skin-side down, simmer them whole, then pull the meat off the bones before serving.
Make it spicier. Bump up the cayenne, add a few dashes of hot sauce while it simmers, or use a spicier andouille.
Swap the sausage. Smoked turkey sausage or smoked kielbasa works if you cannot find andouille.
Skip the okra. If you are not into okra, leave it out and lean on the roux and filé powder for body.

Serving Suggestions

Gumbo is meant to be served over cooked rice. I usually go with long-grain white rice, but my Garlic Butter Rice is a nice upgrade when I want a little extra richness. For a Southern spread, I serve it with the Classic Southern Cornbread Recipe. You can also add a giant scoop of potato salad to calm down the spiciness. Yes, this is one way that gumbo is served, and it’s delicious.

Gumbo in a bowl with rice on top, sprinkled with green onions

How Dark Should the Roux Be?

For a Cajun-style chicken and sausage gumbo, you want the roux to go all the way to a dark chocolate brown. It will look almost like melted dark chocolate or a peanut shell. A lighter roux gives you more thickening power but less flavor. A darker roux thickens less but gives you that deep, smoky, almost coffee-like flavor that defines a good gumbo.

I prefer the oven roux method because it lets the roux develop without the constant babysitting required on the stovetop. You still need to stir every 30 minutes, but you can do other things in between. If you do go the stovetop route, stay at the stove the whole time and stir nonstop with a flat wooden spoon. If you smell anything acrid or see black flecks, throw it out and start over. There is no saving a burned roux.

I’d also like to mention that your stove will determine how easily—and how quickly—your roux turns brown. I cook on multiple cooktops, and I’ve noticed that on certain induction burners, it took a long time to get my roux dark, almost 2 hours in one instance. With gas, I reached that chocolate color in about 35-40 minutes. Just keep that in mind when making a roux on the stovetop.

Make Ahead and Storage

Storage: Cool the gumbo and transfer it to an airtight container. Store in the refrigerator for up to 4 days. The flavor actually improves overnight.
Freezing: Cool completely, portion into freezer-safe containers without the rice, and freeze for up to 3 months.
Reheating: Thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium-low heat, adding a splash of chicken stock if it has thickened too much. Cook fresh rice to serve. You can also reheat from frozen if you froze it in small portions.
Prep Plan: You can absolutely prep this gumbo ahead. Make the roux and let it cool completely, then scrape it into a clean jar or airtight container and stash it in the fridge for a couple of weeks. When you’re ready to cook, scoop the cold roux into your Dutch oven and warm it over low heat just until it loosens up, then add the onion, bell pepper, and celery and keep going with the recipe.

Hand holding spoon, picking gumbo out of pot

Tanya's Top Tips

Get the roux dark. This is the most important step. A pale roux will give you a pale, flat-tasting gumbo. Push it to a deep chocolate brown. Cooking it in the oven will give you the best control of reaching this color without burning the roux.
Use low-sodium chicken stock. Cajun seasoning and andouille both bring salt to the pot. Low-sodium stock lets you season at the end without making your gumbo too salty.
Brown the meats well. Do not crowd the skillet. A real sear on the sausage and chicken builds another layer of flavor.
Taste at the end. Salt levels vary depending on your stock, seasoning blend, and sausage. Always taste before adding more.
Sprinkle filé off the heat. Add a pinch to individual bowls right before serving.

That seems like a lot, but it's so worth it. If you can, make this and enjoy it the day after for the very best flavor. Oh, and this thing freezes like a champ. I hope you enjoy this one as much as we do.

Gumbo in a bowl with green onions on top

Print Recipe

5 from 3 votes

Chicken and Sausage Gumbo Recipe

This chicken and sausage gumbo recipe is a classic Cajun-style gumbo built on a deep, dark roux and the holy trinity of onion, bell pepper, and celery. It’s a bowl of comforting stew that is full of flavor.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Keyword: chicken and sausage gumbo

Servings: people

Calories: 455kcal

Author: Tanya Harris

Ingredients

½ cup vegetable oil
½ cup all-purpose flour
1 ½ cups chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
8 cloves garlic minced
1 lb boneless skinless chicken thighs
14 oz andouille sausage sliced into half rounds
1 tablespoon Cajun seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon cayenne pepper optional, for additional heat
4 cups chicken stock or broth preferably low-sodium
1 tablespoon Worcestershire sauce
2 bay leaves
1 ½ cups sliced okra 8–10 pods or frozen
Salt and freshly ground black pepper to taste
1 pinch gumbo filé powder for serving
Cooked white rice for serving
Chopped green onions for serving

Instructions

Oven Roux (primary method)

Heat the oven to 350°F. Add the oil and flour to a large Dutch oven and whisk until there are no lumps. Slide the pot into the oven, uncovered, and cook, giving it a good stir every 30 minutes, until the roux is a deep chocolate-brown color, about 1 ½ to 2 hours.

Stovetop Roux (alternate method)

Add the oil to a large, heavy pot or Dutch oven and set it over medium-low heat. Whisk in the flour until smooth. Cook, stirring nonstop, until the roux darkens to a milk chocolate–to–dark chocolate color, 30 to 45 minutes, adjusting the heat as needed so it darkens slowly without scorching. Once it reaches the color you like, pull the pot off the heat for a minute to cool it slightly.

Building the Gumbo

While the oven roux is cooking (or before starting a stovetop roux, if that’s easier for you), place a large skillet over medium-high heat. Add the andouille slices in an even layer and cook until browned on both sides, then transfer the sausage to a plate. Add the chicken to the same skillet and sear in batches until nicely browned. Move the chicken to the plate with the sausage, along with any juices that collect, then chop the chicken into 1‑inch pieces.
When the roux is ready—whether you made it in the oven or on the stovetop—set that pot over medium heat. Stir in the onion, bell pepper, and celery. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook just until fragrant, about 1 minute.
Add the browned sausage and chicken, plus any juices on the plate, straight into the pot with the roux and vegetables. Sprinkle in the Cajun seasoning, thyme, oregano, cayenne (if using).
Pour in 4 cups of chicken stock and the Worcestershire sauce, stirring as you go so everything combines into a smooth base. Lay the bay leaves on top. Bring the pot up to a gentle boil, then immediately lower the heat to keep it at a steady simmer. Partially cover the pot and let the gumbo cook for 45 minutes to 1 hour, stirring now and then.
Stir in the okra and let the gumbo simmer for another 15 minutes.
Take the pot off the heat and fish out the bay leaves. Taste and season with salt and black pepper until it tastes right to you.
Spoon the gumbo over bowls of hot cooked white rice. If you like, sprinkle a pinch of gumbo filé over each bowl just before serving. Finish each bowl with chopped green onions before serving.

Video

Notes

The roux is the heart of the gumbo. Push it to a deep chocolate brown for full Cajun flavor. If it smells acrid or develops black flecks, discard and start over.
Use low-sodium chicken stock so you can control the salt at the end. Cajun seasoning and andouille both bring salt to the pot.
Gumbo tastes even better the next day. Store in the refrigerator for up to 4 days or freeze without the rice for up to 3 months.

Nutrition

Lemon Crinkle Cookies from Scratch

May 18, 2026 by Tanya Harris 24 Comments

I love lemon desserts, so making these lemon crinkle cookies from scratch was a must. They’re soft, chewy, full of bright lemon flavor, and finished with that classic powdered sugar crinkle on top.

lemon crinkle cookies on a baking sheet.

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 have a love-love relationship with lemon-flavored everything. I love lemonade, lemon meringue pie, and lemon cookies. So I decided that I had to make lemon crinkle cookies from scratch for the Spring.

Most lemon crinkle cookie recipes I found used cake mix, but I wanted one made from scratch with ingredients I already keep on hand. After plenty of testing, I landed on a version that’s soft, crinkly, and full of bright lemon flavor.

I made these Lemon Crinkle cookies this past weekend, and they were a huge hit! So light and delicious. Thanks for sharing the recipe.

- Jeremiah

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 powder, baking soda, and salt give the cookies structure and help create that soft, chewy texture.
Butter and sugar: Butter adds rich flavor, while granulated sugar sweetens the dough and helps create a tender cookie.
Egg and vanilla extract: These add flavor and help bring the dough together.
Lemon zest and lemon juice: These are the key ingredients for that fresh lemon flavor. The zest adds bold citrus flavor, while the juice brings a little tang.
Yellow food coloring: This is optional, but it gives the cookies a brighter yellow color.
Granulated sugar and powdered sugar for rolling: Rolling the dough in granulated sugar first, then powdered sugar, helps create the classic crinkle look as the cookies bake.

Ingredients for Lemon Crinkle Cookies with Labels

How to make lemon crinkle cookies

Step 1

Prep the oven and baking sheet. Preheat your oven to 325°F and line a baking sheet with parchment paper. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2

Cream the butter and sugar. In a large bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy.

Add the wet ingredients. Mix in the egg, vanilla extract, lemon zest, lemon juice, and yellow food coloring, if using.

Lemon crinkle cookie mixture being mixed together

butter and sugar creamed with wet ingredients added

Step 3

Combine the dough. Add the dry ingredients to the wet ingredients and mix just until the dough comes together.

Roll the cookies. Scoop about 1 ½ tablespoons of dough and roll into balls. Roll each ball first in granulated sugar, then in powdered sugar.

And crinkle cookie dough kind of mushed together

3 bows, 1 with cookie dough, 1 with powdered sugar, and 1 with granulated sugar

Step 3

Roll the cookies. Scoop about 1 ½ tablespoons of dough and roll into balls. Roll each ball first in granulated sugar, then in powdered sugar.

Bake. Place the cookie dough balls on the prepared baking sheet and bake for 14 to 16 minutes.

Crinkle cookies on baking sheet before baking

Lemon Crinkle Cookies on baking sheet after baking

Step 5

Cool and serve. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

What are lemon crinkle cookies?

Lemon crinkle cookies are soft, chewy cookies flavored with fresh lemon zest and juice. They have a sweet, tangy taste, balanced with a light, fluffy texture.

Lemon crinkle cookie with bite taken out

Can you make lemon crinkle cookies in advance?

Yes, you can make lemon crinkle cookies in advance. The dough can be prepared ahead of time and stored in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Baked cookies can also be stored in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.

How do you store leftover lemon crinkle cookies?

Store leftover lemon crinkle cookies in an airtight container at room temperature for up to a week. To keep them fresh for longer, you can also freeze the cookies in a freezer-safe container or resealable plastic bag.

I hope you enjoy this lemon crinkle cookie recipe as much as we do.

Looking for more Cookie Recipes? Try these Out:

Print Recipe

4.55 from 31 votes

Lemon Crinkle Cookies From Scratch

These lemon crinkle cookies from scratch are perfect for beautiful sunny days.

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: cookie recipes, lemon crinkle cookies, lemon crinkle cookies from scratch

Servings: cookies

Calories: 111.8kcal

Author: Tanya Harris

Equipment

Ingredients

1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
½ cup unsalted butter 8 tablespoons, softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 large egg
1.5 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 dashes yellow food coloring optional
¼ cup granulated sugar
¼ cup powdered sugar

Instructions

Preheat oven to 325 degrees Fahrenheit.
Combine flour, baking powder, baking soda, and salt in bowl. Set aside.
Cream butter and sugar until light and fluffy. Add egg, vanilla extract, lemon zest, lemon juice, and yellow food coloring and mix well.
Add flour mixture into butter mixture and mix until dough is just combined.
Pick ½ tablespoons of the the dough and roll into ball. Place granulated sugar and powdered sugar in separate shallow plate. Roll cookie dough in granulated sugar, then in powdered sugar. Then place balls on baking sheets.
Bake in preheated oven for 14-16 minutes. Remove from oven. Finish cooling on cooling rack.

Video

Notes

Rolling the dough in granulated sugar first, then powdered sugar, helps create that classic crinkle look.
For best results, make sure the dough is at room temperature when rolling so the cookies spread properly.
Don’t overbake these cookies. They should be set on the edges and still soft in the center.
Store leftover cookies in an airtight container at room temperature for up to 1 week.

Nutrition

Calories: 111.8kcal

Adapted from Mel's Kitchen Cafe.

This post was originally published on April 10, 2017. It has been updated with additional helpful information.

Easy Banana Pudding Recipe

May 15, 2026 by Tanya Harris 2 Comments

This banana pudding recipe is creamy, no-bake, and always a favorite. Layers of vanilla wafers, fresh banana slices, and a rich pudding made with sweetened condensed milk and homemade whipped cream make this a dessert that disappears fast at any gathering.

Banana pudding in a glass jar 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 you're holding banana pudding and smiling

Banana pudding is one of those desserts I cannot pass up. At a family cookout, at a restaurant, at a potluck, if it's there, I'm getting some. It has always been one of my all-time favorites.

This version is how I prefer to make it at home because it's genuinely easy. It has condensed milk, heavy cream, and Vanilla wafers. It's the same approach that made Magnolia Bakery's banana pudding famous. I've tweaked it a bit to add a layer of whipped cream on top. It's my favorite way to enjoy it.

If you love banana recipes, you might also want to try my Best Banana Bread Recipe or my Jamaican Banana Fritters.

Love, Tanya

Banana Pudding At a Glance

This version is so easy, as you don't have to make the pudding on the stove. I also use a homemade whipped cream, keeping the banana pudding creamy and delicious.

Prep Time: 20 minutes
Chill Time: 4 hours (overnight preferred)
Total Time: 4 hours 20 minutes
Serves: 10 to 12
Best For: Potlucks, holidays, Sunday dinners, make-ahead desserts

A Quick Look at The Ingredients

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

Heavy cream — Use cold heavy cream for the best whipped cream. It whips faster and holds its shape better.
Powdered sugar — I add this to my whipped cream mixture to sweeten a little. I want all my layers in my pudding to be delicious.
Vanilla extract — Adds flavor to both the whipped cream and the pudding base.
Sweetened condensed milk — This is what gives the pudding its richness.
Cold water — Used to thin out the condensed milk base before adding the pudding mix.
Instant vanilla pudding mix — Use instant, not cook-and-serve. This is what thickens everything up. I also use the large 5-ounce box for this recipe.
Vanilla wafers — One box (about 11 oz). They soften in the fridge and take on a cake-like texture once the pudding sets. You can also use Chessmen cookies if you prefer.
Ripe bananas — You want bananas with a few brown spots — ripe but still firm enough to hold their shape in the layers.

Ingredients for Banana Pudding with Labels

How to Make Banana Pudding

Step 1: Make the Whipped Cream

In a large bowl, combine the heavy cream, powdered sugar, and ½ teaspoon of vanilla extract. Whip until stiff peaks form, then set aside. Reserve about 1 ½ cups of the whipped cream for folding into the pudding. The rest will be used to top the finished dessert.

Step 2: Make the Pudding Base

In a separate large bowl, whisk together the sweetened condensed milk, cold water, and remaining vanilla extract until well combined. Add the instant pudding mix and whisk for about 2 minutes until smooth and thickened.

Vanilla pudding, condensed milk, and water being stirred with the whisk

Step 3: Fold in the Whipped Cream

Gently fold the reserved 1 ½ cups of whipped cream into the pudding mixture using a spatula. Use a cut-and-lift motion so you don't deflate all the air you just whipped in.

Folding the whipped cream into the vanilla pudding mix in a bowl

The mix: the vanilla pudding and whipped cream mixed together in glass bowl

Step 4: Layer and Chill

Start layering in your dish or trifle bowl. Begin with vanilla wafers, then sliced bananas, then a layer of pudding. Repeat until everything is used up. Top with the remaining whipped cream and a few extra vanilla wafers. Refrigerate for at least 4 hours, or overnight.

The top of the banana pudding with crushed Nilla wafers and whipped cream on top

The side picture of vanilla pudding in a truffle glass trifle dish

Variations

Individual servings: Layer everything into small mason jars or cups for easy party servings. This is my favorite way to serve it.
Fruit-filled version: Add some strawberries for a fruit-filled banana pudding.

Serving Suggestions

This banana pudding is a full dessert on its own, but it fits right in at a holiday table alongside a Southern Sweet Potato Pie or a Slow Cooker Peach Cobbler. Serve it cold, straight from the fridge.

Make Ahead and Storage

Storage: Store covered tightly in the refrigerator for up to 3 days. The bananas will continue to soften and may darken slightly, but the flavor holds up well.

Freezing: I don't recommend freezing this recipe. The textures of the whipped cream and pudding change when frozen and thawed.

Make Ahead: Best made the day before serving. Four hours is the minimum chill time, but overnight gives you the best results.

Close-up photo of banana pudding on a spoon.

Tanya's Top Tips

Use cold heavy cream. It whips faster and holds stiff peaks better than cream that's been sitting at room temperature.
Slice your bananas right before layering so they don't start browning before the pudding even chills.

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

Southern Sweet Potato Pie — A classic Southern dessert that's perfect for the holidays.
Slow Cooker Peach Cobbler — An easy, crowd-pleasing cobbler that practically makes itself.
Homemade Chocolate Pudding — Rich, creamy chocolate pudding made from scratch.
Best Banana Bread Recipe — A great way to use up those overripe bananas.

Banana pudding in a glass jar with a spoon sticking out and Nilla wafers surrounding the glass.

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5 from 1 vote

Banana Pudding Recipe

This easy banana pudding is creamy and no-bake. Layers of vanilla wafers, fresh banana slices, and a rich pudding made with sweetened condensed milk and homemade whipped cream.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Keyword: banana pudding, banana pudding recipe

Servings: servings

Calories: 181kcal

Author: Tanya Harris

Equipment

Ingredients

2 cups heavy cream
3 tablespoons powdered sugar
2 ½ teaspoons vanilla extract divided
1 14 oz can sweetened condensed milk
1 ½ cups cold water
1 5 oz box instant vanilla pudding mix
1 11 oz box vanilla wafers about 11 oz vanilla wafers
4 medium ripe bananas sliced

Instructions

In a large bowl, combine the heavy cream, powdered sugar, and ½ teaspoon of the vanilla extract. Whip until stiff peaks form. Reserve 1 ½ cups of the whipped cream for folding into the pudding. Set the rest aside for topping.
In a separate large bowl, whisk together the sweetened condensed milk, cold water, and remaining 2 teaspoons of vanilla extract until well combined.
Whisk in the instant pudding mix for about 2 minutes until smooth.
Gently fold the reserved 1 ½ cups of whipped cream into the pudding mixture using a spatula. Use a cut and lift motion to keep the air in.
Layer the pudding starting with vanilla wafers, then sliced bananas, then pudding. Repeat until all ingredients are used.
Top with the remaining whipped cream and extra vanilla wafers.
Refrigerate for at least 4 hours or overnight so the wafers soften into a cake-like texture.

Video

Notes

Use ripe but firm bananas so they hold their shape in the layers. Bananas with a few brown spots are ideal.
Slice the bananas right before layering to keep them from browning.

Nutrition

Homemade Hot Dog Chili

May 14, 2026 by Tanya Harris 27 Comments

This homemade hot dog chili is one of my favorite easy toppings for hot dogs. It’s made with simple ingredients, packed with flavor, and perfect for an easy family meal or summer cookout.

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!

Hands down, one of our family favorites is hot dogs. The kids love them, and they are so often requested, and Mom and Dad are pretty big fans, too!

This hot-dog chili is a great addition and a great way to add some flavor and interest. Perfectly messy to eat!

For more chili, be sure to check out my Instant Pot Chili and Turkey Chili recipes!

A Quick Look at the Ingredients

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

Ground beef – I use lean ground beef so the chili stays rich and flavorful without turning overly greasy. It also gives this homemade hot dog chili the perfect texture for spooning over hot dogs.
Tomato sauce – Use plain canned tomato sauce, not marinara. Tomato sauce gives this hot dog chili its smooth, classic base without extra herbs or seasonings competing with the flavor.
Ketchup – A little ketchup adds sweetness, helping create that classic chili dog topping flavor.
Ground mustard – mustard gives this chili its signature hot dog chili flavor.
Worcestershire sauce – Just a splash adds depth, savory flavor, and a little umami.
Seasonings – Chili powder, garlic powder, onion powder, salt, and cayenne pepper keep the flavor simple, classic, and kid-friendly while still giving the chili plenty of taste.
Water – Water helps everything simmer into a smooth, saucy, spoonable consistency that’s perfect for chili dogs. You can use chicken broth instead if you want to add a little extra flavor.

Ingredients for Hot Dog Chili with Labels

How to make hot dog chili

Step 1

Place the lean ground beef in a large, heavy-bottomed pot and cover it with water. Heat over medium-high heat, stirring to break up the clumps.

This method skips browning the beef and boils it instead, resulting in crumbled ground beef that doesn't clump. Perfect for topping hot dogs.

Beef in pot covered in water and browned

Step 2

Once the beef is cooked through and broken into fine crumbles, add the remaining ingredients to the pot.

hot Dog chili ingredients in pot simmering.

Step 3

Stir, reduce the heat to low, and simmer for 45 minutes to 1 hour, stirring occasionally.

Step 4

Serve over hot dogs or eat on its own.

Can you make it ahead of time?

Yes, this is a great make-ahead topping and is freezer-friendly too. Let the hot dog chili cool to room temperature before placing it in an airtight container. It will keep well for 4 days in the fridge and up to 6 months in the freezer.

Thaw frozen chili in the fridge overnight, and reheat it gently on the stovetop to serve.

Recipe Variations

This recipe is pretty awesome as it is, but there are a few easy swaps you can make to make it your own. Increase the amount of cayenne if you prefer your chili on the spicy side, or swap the ground beef for turkey, chicken, or plant-based 'meat' crumbles.

You can easily turn this into a fuller chili to serve as a main too if you like. Add sautéed vegetables like onions, carrots, and bell peppers, and stir in canned beans towards the end of cooking.

three hot dogs covered in whicli and toppings

Tanya's Notes and Tips

Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili oily.
Serve with more of your favorite toppings for a loaded dog! Shredded cheese, chopped onions, sliced jalapeno, and sour cream take it over the top!

hot dog chili in pot with other ingredients surrounding it

More Family Favorite Recipes

Print Recipe

4.70 from 23 votes

Hot Dog Chili Recipe

This homemade hot dog chili is easy to make with simple ingredients and classic flavor. It’s the perfect topping for chili dogs, cookouts, and easy family dinners.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: chili for hot dogs, homemade chili hot dogs

Servings: servings

Calories: 113kcal

Author: Tanya Harris

Ingredients

1 lb lean ground beef
2 cups water
15 oz can tomato sauce
½ cup ketchup
1 tablespoon chili powder or chili powder substitute
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon kosher salt or to taste
¼ teaspoon cayenne pepper

Instructions

Place ground beef in a heavy-bottomed large pot and cover with water. Heat over medium-high heat, stirring to break up the clumps.
Once the beef is cooked through and broken into fine crumbles, add the remaining ingredients.
Reduce heat to low and allow to simmer for 45 minutes to 1 hour, stirring occasionally.
Serve over hot dogs and enjoy.

Video

Notes

Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili quite oily.
Serve with more of your favorite toppings for a loaded dog! Shredded cheese, sliced jalapeno and sour cream take it over the top!

Nutrition

This post was originally published on February 18th, 2021. It has been updated with new photos and information.

Kale and Broccoli Salad with Sweet and Sour Dressing

May 13, 2026 by Tanya Harris 2 Comments

My Kale and Broccoli Salad is made with healthy kale, broccoli, dried cranberries, and walnuts, and is topped with a delicious, sweet-and-sour dressing. It's the perfect green salad, full of amazing flavor.

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!

Salads are my jam! Well, bright and colorful salads are. I’ve shared a few colorful pasta salads here before, like this cold seafood salad, and this Hawaiian macaroni salad.

But it's been a while since I've shared a salad recipe, so it's time I shared this kale salad with you all.

This salad is inspired by the Chick-fil-A superfood salad. Yep, they sell more than that delicious fried chicken and amazing lemonade.

This salad is full of my favorite ingredients

Kale - one of my favorite leafy greens. Not only is it healthy, but the leaves are also strong and hold up well to dressings in a salad. I love to use it as a base in many of my salads.
Dried Cranberries - both sweet and tart at the same time. I can eat these like they’re candy.
Broccoli - Adds fresh crunch and color. Who doesn’t love broccoli?
Walnuts - They add a nice crunch to the salad
Sweet and Sour Dressing - shallot, granulated sugar, apple cider vinegar, salt, dry mustard, celery salt, and vegetable oil.

How to make Kale and Broccoli Salad

Step 1

Prep your ingredients. Cut your kale and broccoli. For this recipe, I like to use fresh kale from a bunch rather than kale in a bag. The kale in the bag is usually roughly chopped and still contains the stalks. I don't mind the stalks when cooking kale, but for salads I'd rather avoid them. I then like to chop my kale into bite-sized pieces.

Step 2

Then I place my kale, broccoli, dried cranberries, and walnuts in a large bowl and set them aside.

I then prepare my dressing by whisking together 1 chopped shallot, apple cider vinegar, sugar, salt, mustard, and celery salt in a large bowl until combined. Then I slowly pour in my vegetable oil while I continue to whisk.

Step 3

Like magic, your dressing will thicken and be ready to pour over your salad.

I then toss it all together. This salad is best when refrigerated for at least 2 hours before eating, but sometimes I just cannot wait, and I sneak a few bites as soon as I'm done making it.

Variations

If you’re looking for some added protein, a nice pan-seared chicken breast or leftover roasted chicken would be a great addition to this salad.

Keep It Fresh: Storage Tips

Store leftover kale and broccoli salad in an airtight container in the refrigerator for up to 3 days.

Because kale and broccoli are hearty vegetables, this salad holds up well after it’s dressed. Give the salad a quick toss before serving, and add the walnuts right before serving if you want them to stay crunchy.

If you want to make this salad ahead of time, you can prepare it up to 1 day in advance and keep it refrigerated until ready to serve.

Tanya's Top Tips

Chop the kale and broccoli small so every bite gets a little of everything and the salad is easier to eat.
Whisk the dressing slowly as you pour in the oil so it thickens properly.
Let the salad chill for at least 2 hours before serving if you can. It gives the kale time to soften a bit and helps the flavors come together.
Start with less sugar if you prefer and adjust to taste if you tend to like a less sweet dressing.
Massage the kale for a softer texture if you want a more tender salad.

I hope you enjoy this salad as much as we do. Looking for more salad recipes? Try these out:

Carrot Raisin Salad - A creamy, sweet, and crunchy classic salad that’s perfect for holidays, cookouts, or an easy make-ahead side.

Creamy Rotisserie Chicken Salad - This easy chicken salad is creamy, flavorful, and perfect for sandwiches, crackers, or a quick lunch.

Shrimp and Bacon Spinach Salad Recipe - A fresh and hearty spinach salad loaded with shrimp, crispy bacon, and bold flavor.

Cranberry Pecan Apple Salad Recipe - A crisp and colorful salad with sweet apples, tart cranberries, and crunchy pecans in every bite.

or top this salad with my Homemade Air Fryer Croutons.

Print Recipe

4.34 from 3 votes

Kale and Broccoli Salad Recipe

This kale and broccoli salad is full of delicious and healthy ingredients and tossed in a yummy sweet and sour dressing.

Prep Time10

rest time2

Total Time2 10

Course: Salad

Cuisine: American

Keyword: kale and broccoli salad

Servings: people

Calories: 468kcal

Author: Tanya Harris

Ingredients

For the Salad

4 cups kale chopped
3 cups broccoli florets chopped
1 cup dried cranberries
1 cup walnuts chopped

Sweet and Sour Dressing

1 shallot chopped
⅔ cup granulated sugar
⅓ cup apple cider vinegar
1 teaspoon salt
¾ teaspoon dry mustard
¼ teaspoon celery salt
1 cup vegetable oil

Instructions

Assemble the Salad

Combine kale, broccoli, dried cranberries, and walnuts in a large bowl. Set aside.

Prepare the Sweet and Sour Dressing

In a medium bowl, whisk together shallot, granulated sugar, apple cider vinegar, salt, dry mustard, and celery salt until combined. Slowly pour in vegetable oil while whisking until mixture thickens.
Pour salad dressing over kale mixture and toss, making sure the salad is fully covered.
Cover and refrigerate for 2 hours for best flavor.

Notes

Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. For the best texture, add the walnuts just before serving so they stay crunchy.
Make Ahead: This salad can be made up to 1 day in advance and kept refrigerated until ready to serve.

Nutrition

This recipe was originally published January 17th, 2019. It has been updated with new photos and information.

Pan Seared Lamb Chops

May 12, 2026 by Tanya Harris 2 Comments

Pan-seared lamb chops bring restaurant‑quality flavor to a simple weeknight dinner at home. Seared in a hot skillet and finished with garlic rosemary butter, these chops cook quickly while staying juicy and tender.

Lamb chops in skillet with rosemary and garlic.

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 cook a lot of meat in my cast-iron skillet, and lamb chops are right up there with the best things you can throw in a hot pan. They are small, they cook fast, and they have so much flavor.

I treat them a lot like I treat a good steak.

For seasoning, I keep it simple. Salt, pepper, and a little cumin. I prefer to sear in a cast-iron skillet, but any heavy skillet that can get nice and hot will work.

If you don't have a skillet handy, my Air Fryer Lamb Chops give you a hands-off way to get delicious chops.

Pan-Seared Lamb Chops at a Glance

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves: 4
Best For: Weeknight dinners, date night

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 rib chops: Rib chops are the smaller, leaner cut that comes from the rack of lamb. They have that long bone sticking out, which is why people sometimes call them lamb lollipops. You can also use loin chops if that is what you have, but the cooking time may be a wee bit longer, about 1-2 minutes.
Kosher salt: I use Diamond Crystal kosher salt. If you are using table salt or a finer salt, use a little less.
Black pepper: I use pre-ground black pepper. Fresh ground black pepper works too.
Ground cumin: This is my little twist. A small amount goes a long way, giving the chops a warm, savory flavor.
Neutral oil: Canola, avocado, olive oil for cooking, or grapeseed all work. You want a high-smoke-point oil for that hard sear.
Unsalted butter: For basting at the end.
Garlic: Two cloves, smashed with the side of a knife. You don't need to mince it. Smashed cloves perfume the butter without burning as fast.
Fresh rosemary: Fresh rosemary holds up to the heat and infuses the butter.

How to Make Pan-Seared Lamb Chops

Step 1: Pull the lamb chops out of the fridge and pat them very dry with paper towels. I let them sit for about 20 minutes to knock the chill off.

Step 2: Mix the salt, pepper, and cumin in a small bowl. Sprinkle the mixture evenly over both sides and the edges of the chops, pressing it in so it sticks. Let the chops sit at room temperature while you heat the pan.

Lamb chops that have been seasoned with salt, black pepper, and cumin.

Step 3: Set a large cast-iron skillet over low heat and let it warm up for about 7 minutes. Then bump the heat to medium-high for another 3 minutes. You want the pan very hot. If you aren't using cast iron, you won't have to heat it for this long. Just bring the heat to medium-high.

Step 4: Add the oil and swirl to coat. Lay the chops in a single layer, making sure they don't touch. Let them sear for 3 to 4 minutes on one side. Then, flip the chops and sear the other side for 2 to 4 minutes. For medium rare, cook to an internal temp of 125 to 130°F; for medium, 135°F. An instant-read thermometer helps determine the inner temperature.

Step 5: Use tongs to stand the chops up on their fatty edge for about 10 to 20 seconds, just long enough to render some of the fat and crisp the sides.

Step 6: Drop the heat to medium-low. Add the butter, smashed garlic, and rosemary sprigs to the pan. As the butter melts and starts to foam, use a kitchen towel or oven mitt to tilt the pan toward you, then ladle the butter over the chops.

Step 7: Transfer the chops to a plate. Spoon a little of the pan juices over the top and let them rest for 5 minutes before serving.

Lamb chops and skillet with rosemary and garlic, and spoon with butter sauce on it

Cast Iron vs Stainless Steel

I like cast iron for this recipe because it holds heat well and gives the deepest sear. Stainless steel works too and heats more quickly. A nonstick skillet will work, but you’ll get less crust.

Serving Suggestions

Lamb chops are rich, so I like to pair them with sides that have some brightness or starch to balance the plate.

Garlic Mashed Potatoes soak up all that rosemary butter from the pan and are the classic pairing for a reason.
Air Fryer Asparagus gives you a quick green side that hits the table alongside the chops.
Honey-Roasted Carrots add a touch of sweetness that pairs well with the cumin and rosemary.

Tanya's Top Tips

Use a thermometer. Lamb chops are small, and the window between perfect and overcooked is tight. An instant-read thermometer takes the guessing out. Pull at 125 to 130°F for medium rare, 135°F for medium. The temp will rise a few degrees as it rests.
Don't crowd the pan. If the chops are packed in, the pan loses heat, and you end up with a gray, sad sear. Cook in two batches if needed.
Let the pan get hot. The 7 minutes on low, followed by 3 minutes on medium-high, is what evenly heats cast iron all the way through and gives better control over the heat. Heating a cast iron to medium-high heat too fast can result in burnt meat.

Cut lamb chops on a plate with rice and vegetables.

I hope you love these pan-seared lamb chops as much as we do. If you're looking for more lamb recipes or other ways to cook meat in a skillet, try these out:

The Best Air Fryer Lamb Chops: If you want a hands-off method, the air fryer does a great job with lamb chops, too.
Pan-Seared Steak: Same cast-iron method, bigger cut. Once you nail one, you can nail the other.
Roasted Boneless Leg of Lamb: For when you're feeding a crowd or going big for the holidays.
Braised Lamb Recipe: A low and slow option that gives you fall apart tender meat.
Lamb Meatballs with Herb Yogurt Sauce: Another way to use lamb that comes together quickly on a weeknight.

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5 from 1 vote

Pan Seared Lamb Chops

These pan seared lamb chops are quick, easy, and packed with flavor. Seared in a hot cast iron skillet and finished with garlic rosemary butter, they're a restaurant quality dinner you can make at home in 30 minutes.

Prep Time20

Cook Time10

Total Time30

Course: entree

Cuisine: American

Keyword: pan seared lamb chops

Servings: people

Calories: 356kcal

Author: Tanya Harris

Equipment

1 cast iron skillet

Ingredients

5 to 6 lamb rib chops about 1 ¼ pounds total
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
2 tablespoons neutral oil canola, avocado, olive for cooking, or grapeseed
2 tablespoons unsalted butter
2 garlic cloves lightly smashed, skins removed
3 fresh rosemary sprigs

Instructions

Remove lamb from the fridge and pat very dry with paper towels.
In a small bowl, mix the salt, black pepper, and cumin. Sprinkle evenly over both sides and edges of the chops, pressing so the seasoning sticks. Let the chops sit at room temperature while you preheat the skillet.
Place a large cast iron or heavy stainless steel skillet over low heat and warm it for about 7 minutes. Increase the heat to medium high and heat for 3 minutes more, until the skillet is very hot. A drop of water should sizzle on contact.
Add the neutral oil to the hot skillet and swirl to coat the bottom in a thin, even layer. Add the chops in a single layer and sear without moving for 3 to 4 minutes, until well browned and a crust forms.
Flip and sear the other side for 2 to 4 minutes, or until the internal temperature is about 125 to 130°F for medium rare, around 135°F for medium.
Use tongs to stand the chops up on their fatty edge for 10 to 20 seconds to render and crisp the fat cap. Lean them against each other in the pan to hold them upright.
Reduce heat to medium low. Add the butter, garlic, and rosemary to the pan. As the butter melts and foams, tilt the pan and spoon the butter over the chops for 30 to 90 seconds, until fragrant.
Transfer chops to a plate. Spoon a little of the pan juices over the top and let rest 5 minutes before serving.

Video

Notes

For best results, use an instant-read thermometer. Pull the lamb at about 125 to 130°F for medium rare or 135°F for medium. Temperature will rise a few degrees as it rests.
Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
This recipe is written for a cast iron or heavy stainless steel skillet. If using stainless steel, preheat over medium heat for 2 to 4 minutes, until the oil is shimmering, before adding the chops. A nonstick skillet will work, but you may not get as deep a sear.

Nutrition

Southern Potato Salad Recipe

May 6, 2026 by Tanya Harris 21 Comments

Creamy, tangy, and so delicious, this Southern potato salad is a must-have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.

Potato salad in a white bowl on a wood 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!

Tanya holding a bowl of potato salad in the kitchen.

Living in the South, I've tried all kinds of potato salad...but this potato salad belongs on your table. Whether it's a large gathering or you need it for a side dish for a fried chicken dinner, this recipe right here is what you need.

Made with dill relish, mustard, honey, mayo, and crunchy vegetables, this Southern potato salad is creamy, sweet, and tangy with a great texture.

Simple and quick to make, every bite is truly delicious! If you're a fan of potato salads, try my dill potato salad too.

Best, 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.

The salad: Potatoes, boiled eggs, onion, bell pepper, and celery — make the salad hearty, creamy, and full of crunch
For the dressing: Mayonnaise, yellow mustard, dill relish, and honey — make the dressing creamy, tangy, and slightly sweet
For finishing: Salt, pepper, and paprika — add seasoning and color

Ingredients for southern potato salad on countertop with labels

How to make Southern potato salad

Step 1: Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to a boil and boil until tender, about 10 minutes.

Strain the potatoes and set aside to cool.

Step 2: Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined.

The ingredients for the mayonnaise dressing mixed together in a white bowl

Step 3: Add remaining ingredients (including the cooled potatoes).

The ingredients added to the mayonnaise.

Step 4: Stir until combined. Cover and refrigerate for at least 1 hour or overnight.

Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

The potato salad mixed together in a white bowl.

What are the best potatoes to use?

This potato salad is best made with starchy, floury potatoes. Yukon gold and red potatoes are best to use; russet potatoes can be used as well. Avoid waxy potatoes, such as fingerlings and salad potatoes, for this.

Can you make it ahead of time?

This is a great make-ahead dish, so it's ideal for cookouts. Once you have made it, cover it and refrigerate it. It will keep well for up to 5 days. Don't leave the potato salad at room temperature for more than two hours.

What do you serve it with?

This Southern potato salad pairs well with meat, chicken, seafood, and veggie mains. It's an excellent addition to anything grilled and is perfect for cookouts, picnics, and potlucks. Try it with:

Close up of the potato salad garnished with paprika.

Tanya's Notes and Tips

Cut the potatoes into small, even chunks so they cook through quickly and evenly.
Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split, causing a very oily salad.
Let your Southern potato salad sit for at least an hour in the fridge before serving for the best flavor.

More Southern Side Dishes

southern potato salad in bowl topped with paprika

Print Recipe

4.91 from 10 votes

Southern Potato Salad Recipe

Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: creamy potato salad, potato salad with mayonnaise, potato salad with relish

Servings: to 8 servings

Calories: 360kcal

Author: Tanya Harris

Ingredients

2 lbs Yukon Gold Potatoes about 4 potatoes, peeled and chopped into 1 inch chunks
¾ cup of mayonnaise
2 Tablespoon of yellow mustard
2 Tablespoon dill relish
2 teaspoon honey
½ a sweet onion diced (about ½ cup)
½ a red bell pepper diced (about ½ cup)
1 celery stalk diced (about ½ cup)
2 boiled eggs chopped
Salt and pepper to taste
Paprika to sprinkle on top for garnish optional

Instructions

Place potatoes in a large pot and cover potatoes with cold water by about 2 inch. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set aside to cool.
Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined. Add remaining ingredients (including the cooled potatoes) and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

Video

Notes

Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
Let your Southern potato salad sit for at least an hour before serving for the best flavor.
Yukon gold, red potatoes are best to use with this dish however russet potatoes can be used as well.

Nutrition

This post was originally published on March 24th, 2021. It has been updated with new photos and additional information.

Quick and Easy Mongolian Beef

May 6, 2026 by Tanya Harris 17 Comments

If you are looking to mix up your weekly meals, this easy Mongolian beef is perfect! This rich and flavorful dish is on the table in 20 minutes, and the whole family will love it.

Mongolian beef in a bowl over some rice.

This post contains affiliate links, please read my full disclaimer here.

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!

Evenings in our house are so busy, and I'm always trying new recipes that I can get on the table quickly and easily, and that everyone will love! This Mongolian beef is a lifesaver! It's so full of flavor!

Inspired by my love of the Mongolian beef at my favorite Chinese restaurant, this recipe has all the components I love.

Lots of onions - I use both yellow and green onions in this recipe. The yellow onions provide a nice contrast in texture with the tender beef.
Fried yet tender beef - This recipe calls for the beef to be quickly fried, so you get crispy, tender beef in one bite.
An amazing sauce - This sauce is balanced with sweet and salty.

Serve this delicious beef dish with white rice, cauliflower rice, noodles, my Instant Pot brown rice, or my air-fried egg rolls.

Ingredients You Will Need

To make this quick and easy Mongolian beef recipe, you’ll need a few simple ingredients that come together to create a flavorful homemade takeout-style dinner.

Flank steak is the best cut of beef for Mongolian beef because it cooks quickly and stays tender when sliced thin against the grain. Cornstarch helps coat the beef for that classic, lightly crispy texture.

For the bold Mongolian beef sauce, you’ll need low-sodium soy sauce, hoisin sauce, brown sugar, and water to achieve the perfect balance of sweet and savory. Yellow onion, green onions, garlic, and fresh ginger add texture and deep flavor to the dish, while canola oil is used to quickly fry the beef.

Add a little salt to taste before serving, and this easy beef dinner is ready in no time.

ingredients needed for the mongolian beef on table

How to Make This Quick and Easy Mongolian Beef Recipe

Step 1: Slice the flank steak against the grain into thin slices, then coat the slices with cornstarch. Set aside.

flank steak sliced and then covered in cornstarch

Step 2: Grab the rest of your ingredients and prep and measure them out so they are ready to go.

Step 3: Heat the canola oil in a large skillet over medium-high heat. Once hot, add the flank steak to the frying pan in a single layer. Cook on 1-2 minutes per side until each side is browned. Cook in batches and set aside.

The skirt steak cooked in a skillet in oil - before and after

Step 4: Add the yellow onion, whites of green onions, garlic, and ginger to the skillet and stir-fry until the onions are slightly softened. Add soy sauce, water, hoisin sauce, and brown sugar, stirring.

Step 5: Add the steak back to the pan along with the green parts of the onions. Remove from heat and serve.

Onions and garlic sauteed and then the beef and sauces adedd

What's the best cut of beef to use?

I like to use flank steak for this recipe. If you can't find flank steak, skirt steak, or hanger steak will also work. Flank steak is full-flavored and a lean cut of meat. It can be tough, but by thinly slicing it correctly and quickly cooking it, it is wonderfully tender.

How to cut flank steak

Before you start, freeze the beef for 30 minutes; this will make it easier to slice thinly. Be sure to cut the beef against the grain so you cut through the fibers, making it as tender as possible and easier to eat.

A piece of Mongolian beef held with chopsticks

Tanya's Top Tips

Freeze your steak before slicing it. It will make it easier and less likely to fall apart. Remember to cut against the grain.
Prep all of your ingredients before you start cooking. The dish comes together so quickly, so have everything to hand and ready to go.
If you have leftovers, they will keep in an airtight container in the fridge for 4 days. They can be reheated on the stovetop or in the microwave.
The Mongolian beef will also freeze really well. Thaw it in the fridge overnight before reheating.

More Beef Recipes

Korean Flavored Sloppy Joes - a flavorful twist on beef sloppy joes.
Steak Kimchi Fried Rice - fried rice with kimchi and steak.

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4.93 from 13 votes

Easy Mongolian Beef

Easy Mongolian beef is a rich and flavorful dish and is on the table in 20 minutes. Your favorite takeout made at home. Can also be made in the air fryer.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Mongolian

Keyword: air fryer Mongolian beef, easy mongolian beef, quick Mongolian beef

Servings: servings

Calories: 303kcal

Author: Tanya Harris

Ingredients

1 lb flank steak thinly sliced against the grain
2 Tablespoon cornstarch
2-4 Tablespoon canola oil
1 yellow onion sliced
2 green onions chopped, green and white parts separated
4 garlic cloves chopped
1- inch ginger chopped
¼ cup low sodium soy sauce
¼ cup water
1 Tablespoon hoisin sauce
3 Tablespoon brown sugar
Salt to taste

Instructions

Cover the flank steak with cornstarch, making sure each piece is covered. Set aside.
Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak to the frying pan in a single layer, making sure that the pieces are not touching. Cook on 1-2 minutes per side until each side is browned. Cook in batches until all the flank steak is cooked. Set aside.
Add sliced yellow onion, whites of green onions, garlic, and ginger to the skillet and stir fry for about 3 minutes, until the onions are slightly softened but still have a little crunch. Add soy sauce, water, hoisin sauce, and brown sugar and stir. Add steak back to the pan along with the green parts of the onions. Remove from heat and serve.

Air fryer Instructions:

This Mongolian Beef can also be made in an Air Fryer. If Air Frying, coat the flank steak in corn starch and place in a preheated air fryer of 400 degrees Fahrenheit. Cook for 15 minutes, shaking the basket halfway. Prepare the sauce on the stove with the onion, garlic, ginger, soy sauce, water, hoisin sauce, and brown sugar.
After multiple tests, we preferred the stovetop version but wanted to share the Air Fryer version for anyone wanting to exclude the frying component of this recipe.

Notes

Freeze your steak before slicing it. It will make it easier and less likely to fall apart. Remember to cut against the grain.
Prep all of your ingredients before you start cooking. The dish comes together so quickly, so have everything to hand and ready to go.
If you have leftovers, they will keep in an airtight container in the fridge for 4 days. They can be reheated on the stove top or in the microwave.
The Mongolian beef will also freeze really well. Thaw it in the fridge overnight before reheating.

Nutrition

This post was first published on March 6, 2020. It has been updated with new photos and information.

Fried Pork Chops (Crispy Southern Style)

April 29, 2026 by Tanya Harris 8 Comments

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.

Recommended Tools

Lodge Cast Iron Skillet

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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.

Print Recipe

5 from 3 votes

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

Calories: 875kcal

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.

Video

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.

Nutrition

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.