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Air Fryer Fish Tacos

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Cook up some delicious crispy fish tacos quickly and easily in your air fryer. Whitefish is dredged in cornmeal and seasonings and air fried until perfectly crispy.

Close up of an air fried fish taco next to a lime wedge.

This post contains affiliate links, please read my full disclaimer here.

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

There's no need to wait til taco Tuesday, these delicious crispy fish tacos are perfect for any day of the week! Mexican is one of our favorite cuisines, and these kid-friendly tacos are always a hit!

As much as I love a crispy fish taco, I'm not always in the mood to deep fry, and oven baking just doesn't get the same results. The air fryer makes it so easy to make this street food at home in a matter of minutes and the results are more than delicious!

Topped with tangy homemade lime crema and crunchy slaw, these tacos are loaded with flavor and texture, and they are ready to enjoy in just 20 minutes!

Be sure to try my Air Fryer Chicken Tacos and Instant Pot Chicken Tacos too!

Four air fryer fish tacos served on a plate with fresh cilantro and lime wedges.

How to make air fryer fish tacos

  • Gather your ingredients.
Ingredients to make the recipe.
  • In a large bowl, mix the cornmeal, flour, old bay, kosher salt, garlic powder, onion powder, and paprika.
  • Pat the fish dry and then dip into the cornmeal mixture, making sure all sides are coated.
  • Spray the air fryer with cooking spray. Then place the fish in the air fryer. Spray the fish with a light coating of cooking spray.
  • Cook at 400F for 8-10 minutes.
Breaded fish in the air fryer basket before being cooked.
Fried fish strips in an air fryer basket.
  • In a small bowl, combine the ingredients for the lime crema.
  • In a large bowl, combine the ingredients for the slaw.
Lime crema in a bowl with a spoon.
Slaw in a white bowl.
  • Warm the tortillas in the microwave or oven and then layer with the desired toppings.
Fish tacos topped with slaw and lime crema.

What's the best fish to use?

I like to use whitefish for my tacos, they generally have a mild flavor with a hint of sweetness, and have a soft and flaky texture. Cod, pollock, halibut, haddock, or halibut all work great. If you want to mix things up. you could totally make these with salmon, or try them with my Crispy Air Fryer Fried Shrimp!

What toppings can you add?

I love to serve these with my lime crema and quick slaw. The flavors of the lime work so well with the crispy fish! You can of course build these any way you like, try topping them with:

Can you make these without an air fryer?

You can fry or oven bake the fish rather than air frying, but honestly, air fried is the way to go!

If you want to deep fry, fry the fish in hot oil till crispy and cooked through, this is a pretty quick way and the fish will get crispy, but you'll be using a lot more oil and it can get a little messy!

You can oven-bake the fish on a lined baking sheet at 380F for about 20 minutes. This still gives good results, but it won't be as crispy.

What do you serve them with?

These air-fried fish tacos can easily be served by themselves, or, serve them up with favorite sides like Air Fryer Corn on the Cob or Fresh Corn Salad.

Crispy soft shell fish tacos topped with slaw and cilantro.

Recipe Notes and Tips

  • If using frozen fish, make sure that it is fully defrosted before using.
  • Pat the fish dry before seasoning and breading, this will help it get nice and crispy.
  • Cook the fish strips in an even layer for best results.
  • These air fryer fish tacos can be served in soft or hard shells.
  • Other toppings like tomatoes, feta cheese, or avocado can be added for extra flavor. Serve it with a side of watermelon salsa for a refreshing twist.

More Air Fried Fish Recipes

Crispy soft shell fish tacos topped with slaw and cilantro.
Print Recipe
5 from 1 vote

Air Fryer Fish Tacos

Cook up some delicious crispy fish tacos quickly and easily in your air fryer. White fish is dredged in cornmeal and seasonings and air fried til perfectly crispy. Served in soft flour tortillas and topped with lime crema and a crunchy slaw.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: air fried fish tacos, crispy fish tacos, fish tacos with slaw and crema
Servings: 8 tacos
Calories: 363kcal
Author: Tanya

Ingredients

Fish

  • 1 pound white fish cut into strips
  • ½ cup cornmeal
  • ½ cup flour
  • 2 teaspoons old bay
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika

Lime Crema

  • ½ cup sour cream
  • ½ cup mayo
  • Zest of 1 lime

Slaw

  • 14 ounces cole slaw mix
  • ½ red onion thinly sliced
  • ⅓ cup cilantro chopped
  • Juice of 1 lime
  • 2 teaspoons sugar

Other ingredients

  • 8 flour tortillas heated

Instructions

  • In a large bowl, mix the cornmeal, flour, old bay, kosher salt, garlic powder, onion powder and paprika.
  • Pat the fish dry and then dip into the cornmeal mixture, making sure all sides are coated.
  • Spray the air fryer with cooking spray. Then place the fish in the air fryer. Spray the fish with a light coating of cooking spray.
  • Cook at 400F for 8-10 minutes.
  • In a small bowl, combine the ingredients for the lime crema.
  • In a large bowl, combine the ingredients for the slaw.
  • Warm the tortillas in the microwave or oven and then layer with the desired toppings.

Notes

  • If using frozen fish, make sure that it is fully defrosted before using.
  • Pat the fish dry before seasoning and breading, this will help it get nice and crispy.
  • Cook the fish strips in an even layer for best results.
  • These tacos can be served in soft or hard shells.
  • Other toppings like tomatoes, feta cheese, or avocado can be added for extra flavor.

Nutrition

Calories: 363kcal | Carbohydrates: 35g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 645mg | Potassium: 393mg | Fiber: 4g | Sugar: 5g | Vitamin A: 333IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 3mg

Creamy Mushroom Sauce (Best Ever!)

by 8 Comments

Made with garlic, white wine, cream, and parmesan, this creamy mushroom sauce is decadent and delicious and has so many uses! Use it to top steak or chicken, or, serve over pasta or rice for a quick and easy dinner.

A wooden spoon stirring the mushroom sauce.

This post contains affiliate links, please read my full disclaimer here.

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

Mushrooms are one of my favorite veggies, with their earthy and umami flavor and meaty texture, they are always welcome on my plate! Similar to my creamy mushroom soup, this sauce is just full of flavor.

This creamy mushroom sauce comes together quickly and easily all in one skillet and is wonderfully rich and flavorful. Ready to serve in 20 minutes, so it's a great option for a weeknight dinner, but it's easily fancy enough to serve to company.

This is delicious served over freshly cooked pasta or rice for a really comforting family dinner, or serve it as a topping for steak or chicken to elevate your plate.

Be sure to try my Cream Cheese Stuffed Mushrooms and Slow Cooker Garlic Herb Mushrooms too!

Close up of the finished mushroom sauce with fresh parsley.

How to make creamy mushroom sauce

Melt butter in a large 12-inch skillet over medium heat. Then add garlic and sauté for about 10 seconds.

Butter and garlic in a skillet.

Add mushrooms and stir for about 10-15 minutes, until softened and reduced. Add thyme.

Sautéing mushrooms in a skillet.

Pour in white wine and stir, using a wooden spoon to scrape any brown bits at the bottom of the skillet. Allow this to cook until the wine has mostly evaporated, about 1 minute.

White wine and broth added to the mushrooms.

Pour in chicken broth and allow it to simmer for 1-2 minutes. Then add the heavy cream and allow to cook for an additional 3 minutes, until the heavy cream has thickened.

Cream added to the mushrooms.

Remove from heat, and stir in the grated parmesan cheese. Garnish with chopped parsley.

Creamy mushroom sauce garnished with fresh parsley.

Can you make it without wine?

The white wine adds a great complexity of taste and more layers of flavor to this creamy mushroom sauce. I use chardonnay, but any dry white wine will work well. If you don't want to use wine, you can swap it for some additional chicken stock. Deglaze the pan with it and let it cook down before carrying on with the rest of the recipe.

This cream of mushroom chicken recipe has a mushroom sauce that does not contain wine.

What are the best mushrooms to use?

I made this sauce with baby Bella mushrooms. They have an earthy and meaty flavor that works wonderfully with steak. They are also known as cremini mushrooms. You can also white button mushrooms or chopped portobellos too, or try it with shitake for a richer taste.

How do you serve it?

This white wine and mushroom sauce is delicious served on top of some freshly cooked pasta or brown rice for a delicious family meal. If I'm entertaining, I like to serve it over steak or chicken for some added flavor. Serve up with favorite sides like:

Sliced mushrooms in a creamy sauce.

Recipe Notes and Tips

  • I use Chardonnay wine in this recipe. Any dry white wine will work.
  • I love the flavor of baby Bella mushrooms but white button mushrooms may be used as well.
  • This creamy mushroom sauce goes well over pasta, brown rice, or your favorite protein.
  • Make it vegetarian by using vegetable broth and a rennet-free hard cheese rather than parmesan.
  • Cook the mushrooms well and allow them to brown before adding the liquids, this is how you create the flavor.

More Sauce Recipes

Close up of the finished mushroom sauce with fresh parsley.
Print Recipe
4.89 from 9 votes

Creamy Mushroom Sauce

Made with garlic, white wine, cream and parmesan, this creamy mushroom sauce is decadent and delicious and has so many uses! Use it to top steak or chicken, or, serve over pasta or rice for a quick and easy dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: American
Keyword: mushroom sauce for steak, pasta mushroom sauce, white wine mushroom sauce
Servings: 4 servings
Calories: 289kcal
Author: Tanya

Ingredients

  • 3 Tablespoons unsalted butter
  • 4 garlic cloves chopped
  • 16 oz sliced baby bella mushrooms
  • 1 teaspoon fresh thyme leaves
  • ½ cup white wine
  • ½ cup chicken broth
  • ¾ cup heavy cream
  • 1 Tablespoon grated parmesan cheese
  • 2 Tablespoon parsley chopped

Instructions

  • Melt butter in a large 12 inch skillet over medium heat. Add garlic and saute for about 10 seconds.
  • Add mushrooms and stir for about 10-15 minutes, until softened and reduced. Add thyme.
  • Pour in white wine and stir, using a wooden spoon to scrape any brown bits at the bottom of the skillet. Allow to cook until the wine has mostly evaporated, about 1 minute.
  • Pour in chicken broth and allow it simmer for 1-2 minutes. Then add the heavy cream and allow to cook for an additional 3 minutes, until the heavy cream has thickened.
  • Remove from heat, stir in the grated parmesan cheese. Garnish with chopped parsley.

Notes

  • I use Chardonnay wine in this recipe. Any dry white wine will work.
  • I love the flavor of baby bella mushrooms but white button mushrooms may be used as well.
  • This sauce goes well over pasta, brown rice, or your favorite protein.
  • Make it vegetarian by using vegetable broth and a rennet free hard cheese rather than parmesan.
  • Cook the mushrooms well before adding the liquids, this is how you create the flavor.

Nutrition

Calories: 289kcal | Carbohydrates: 8g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 154mg | Potassium: 608mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1122IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1mg

Jamaican Saltfish Fritters

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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.

fritters on white pate with peppers around it

This post contains affiliate links, please read my full disclaimer here.

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

These saltfish fritters, also known as codfish fritters, are one of my favorite Caribbean snacks. I was able to get my mom to actually write down the steps she uses to make this recipe so I could share it with you all.

In a similar fashion to my banana fritters recipe, this recipe involves creating a loose wet batter and shallow frying on the stovetop. It's a quick and easy recipe that requires just a little prep work.

If you like saltfish, be sure to try my ackee and saltfish and callaloo and saltfish recipe too. 

Ingredients Needed for Saltfish Fritters

ingredients for saltfish fritters on white background
  • 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 codfish 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 and tomato.
  • 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.

How to make Saltfish Fritters

Prepare the Salted Codfish

This recipe uses salted cod and you will need to prepare it before adding it to the fritter batter. 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.

While boiling, foam will appear at the top. Watch closely and make sure the water does not boil over on the top of the pot. Once the excess salt is removed, flake the fish and proceed with the recipe.

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.

You can also use fresh cod in this recipe. Just season and bake the codfish and allow it to cool, before flaking it and adding it to the batter.

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.

saltfish, onions, and peppers in white bowl
dry ingredients mixed for saltfish fritters in white bowl

Slowly pour in the cold water and mix. The batter should easily slide off a spoon.

wet batter for saltfish fritters

Heat 1 cup of oil in a large non-stick skillet over medium heat. Once the oil is hot, 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.

saltfish fritters frying in pan
fritters frying in pan

Remove the fritters from the skillet with tongs or a slotted spoon. Drain them on a paper towel.

Serve them as is or serve them with a dipping sauce. I like to eat them as is.

Frequently Asked Questions

What to serve with saltfish fritters?

This popular Jamaican appetizer is usually served as a 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?

In order to make these in an air fryer, you'll need to reduce the amount of liquid to make the batter a bit thicker. It won't have the exact taste or texture as the fritters that are 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 out moisture from the fish, which creates a firm texture that lasts for months or even years when stored properly.

Saltfish can be found in International markets or online.

Notes on Saltfish Fritters

  • I use half a scotch bonnet pepper in this recipe, which gives it a little bit of 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 water used will depend on the end results of the fritters. Less water will give a thicker, denser fritter while more water will give a thin, crispy 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.

Other Jamaican Classics

Print Recipe
5 from 2 votes

Jamaican Saltfish Fritters

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 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: codfish fritters, jamaican saltfish fritters, saltfish fritters
Servings: 6 people
Calories: 335kcal
Author: Tanya

Ingredients

  • 12 oz dried salted fish
  • 3 green onions chopped
  • 1 large Roma tomato 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 270g
  • 1 ¼ - 1 ½ cup cold water*
  • Oil for frying about 1 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.
  • Heat oil in a large non-stick skillet over medium-heat. 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

  • While boiling the saltfish, foam will appear at the top of the pot. 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 gives it a little bit of 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 water used will depend on the end results of the fritters. Less water will give a thicker, denser fritter while more water will give a thin, crispy 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.

Nutrition

Calories: 335kcal

Marinated Air Fryer Salmon

by 58 Comments

This Marinated Air Fryer Salmon recipe is a delicious, quick, and easy air fryer meal. Seasoned in a tangy soy sauce and mustard marinade, it's quick to prep and make.

salmon in air fryer basket

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

If I could give you one more reason to love your Air Fryer, then I think this is it! Perfectly cooked salmon in your Air Fryer each and every time. I’m a huge fan of making this Crispy Air Fryer Fish recipe, but now I’ll have to add this marinated salmon recipe to the list.  

I bet you’re wondering, why make salmon in your Air Fryer? Well, here’s why. This recipe is fast, hands-off, and results in tender flaky salmon.

The air fryer cooks this salmon dish perfectly each and every time for a tasty, healthy, and simple weeknight dinner. This recipe is so fuss-free, and the clean-up is so easy. It's great for a healthy low-carb dinner, and it's one that the whole family will enjoy.

If you don't have an air fryer, no worries, you can bake this salmon in the oven too.

Be sure to try my Air Fryer Salmon Patties and Easy Teriyaki Salmon too!

A Quick Glance at the Ingredients

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

  • Salmon - I use salmon filets. You can buy them pre-cut, or buy a large filet and slice it into portions.
  • Marinade Base - soy sauce, Dijon mustard, Brown sugar
  • Aromatics - minced garlic, green onions

How to make Marinated Salmon in your Air Fryer

Step 1: Gather your ingredients. You'll need four salmon fillets and the marinade ingredients.

ingredients for salmon recipe

Step 2: Place soy sauce, dijon mustard, brown sugar, and minced garlic in a bowl and whisk to combine.

Step 3: Pour marinade over salmon. Use a food storage bag for marinating to gently swish the marinade over all the fish, or use a container and roll the fish in the marinade, making sure each piece gets fully covered. Place the fish in the refrigerator and marinate for about 15-20 minutes.

salmon in marinade

Step 4: Remove fish from the refrigerator. Prepare the Air Fryer basket by spraying it with oil. You can also use an air fryer parchment paper liner.

Step 5: Cook salmon in your Air Fryer at 400 degrees Fahrenheit for 7-12 minutes. Make sure the salmon is not touching so that the air has a chance to flow around it. 

raw salmon in air fryer basket

Once done, remove and serve with your favorite sides.

cooked air fryer salmon in air fryer basket

How long can you marinate salmon?

I find that 20 minutes is enough time for the salmon to take on the flavors of the soy sauce marinade. Because this marinade is not acidic, you can let it marinate for up to 24 hours.

Seafood is very delicate, so marinades with acid, such as lemon juice, shouldn't be marinated for too long, as they can start to break down the fish.

close up photo of salmon in air fryer basket

Can you make this recipe without an air fryer?

This is hands down my favorite method of cooking salmon, but you can marinate the salmon and then either pan fry it or oven-cook it at 400°F for 12 to 15 minutes.

Can you use frozen salmon?

I prefer to use fresh salmon fillets, but you can use frozen if you have those to hand. If you have thinner fillets, the cooking time will need to be reduced. If using frozen, thaw the fillets thoroughly before marinating and cooking.

Best Salmon to use in the Air Fryer

There are many kinds of salmon, and all do well in the air fryer. Do note that farmed Atlantic salmon, a fattier cut of salmon, can withstand longer cook times in the air fryer. When cooking wild salmon with less fat, such as sockeye salmon, reduce the cooking time and temperature to prevent overcooking and drying out.

What do you serve it with?

This marinated air fryer salmon makes for one tasty and easy weeknight meal. Serve it up with a salad, veggies, or potato side dishes for a complete dinner. Try it with Kale Rice or these Air Fried Sweet Potatoes, or try it with some of these other favorites:

Feel free to mix this up a bit and season the salmon with my fish seasoning.

Tanya's Recipe Notes and Tips

  • If you're cooking salmon with the skin on and want crispy skin, avoid using a parchment liner. Just grease the grates and add the salmon.
  • Your salmon is done if the thickest part of the fillet flakes easily with a fork. When in doubt, check the temperature with a quick-read thermometer. The USDA recommends that the internal temperature of cooked salmon reach 145 degrees Fahrenheit.
  • If cooking the salmon for 7 minutes, your salmon will be flaky, tender, and moist, and be about medium doneness. Cook longer if you prefer your salmon a bit firm.
  • Depending on the thickness of your salmon fillets, the cooking time may vary. Decrease the cooking time for thinner fillets.

More Air Fryer Recipes

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

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

salmon in air fryer basket
Print Recipe
4.83 from 34 votes

Marinated Air Fryer Salmon Recipe

This Marinated Air Fryer Salmon recipe is a delicious easy and quick air fryer meal. The air fryer cooks this salmon dish perfectly each and every time for a tasty, healthy and simple weeknight dinner.
Prep Time5 minutes
Cook Time7 minutes
Marinate20 minutes
Total Time37 minutes
Course: Main Course
Cuisine: American
Keyword: air fried salmon recipe, air fryer salmon, soy marinated salmon
Servings: 4 people
Calories: 281kcal
Author: Tanya

Equipment

Ingredients

  • 4 salmon fillets or 1 1lb fillet cut into 4 pieces
  • 6 Tablespoons Soy Sauce
  • ¼ cup Dijon Mustard
  • 1 Tablespoon brown sugar
  • ½ Tablespoon Minced Garlic
  • 1 Green onions finely chopped, optional

Instructions

  • Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic in a bowl. Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 15-20 minutes.
  • Remove salmon filets from marinade and place in greased or lined Air Fryer basket. 
  • Air fry for 7-12 minutes on 400 degrees Fahrenheit. 
  • Remove from Air Fryer and top with chopped green onions. Enjoy 🙂

Video

Notes

  • If cooking salmon with the skin on and you want crispy skin, do not use a parchment liner. Just grease the grates and add the salmon.
  • Your salmon is done if the thickest part of the fillet flakes easily with a fork. When in doubt, check the temperature with a quick read thermometer. The USDA recommends the internal temperature f cooked salmon should reach 145 degrees Fahrenheit.
  • If cooking the salmon for 7 minutes, your salmon will be flaky, tender, and moist and be about medium doneness. Cook longer if you prefer your salmon a bit firm.
  • Depending on the thickness of your salmon fillets, the cooking time may vary. Decrease the cooking time for thinner fillets.

Nutrition

Calories: 281kcal | Carbohydrates: 5g | Protein: 37g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 1761mg | Potassium: 911mg | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 1.1mg | Calcium: 35mg | Iron: 2.2mg

Originally published March 26, 2019. Updated with new photos and additional helpful tips.

Air Fryer Cornish Hens

by 6 Comments

Cook up whole Cornish hens quickly and easily with the aid of your air fryer. Seasoned with garlic, onion, thyme, and paprika, these roasted Cornish hens have a delicious crispy skin and juicy and tender meat.

An air fryer cornish hen served with slices of lemon.

This post contains affiliate links, please read my full disclaimer here.

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

I am a huge lover of roasted chicken, but when it's just for a couple of us, I love to cook up some Cornish game hens. It's super easy to overcook them in the oven, but the air fryer produces tender meat and crispy skin every single time.

Super quick to prep, these small chickens are rubbed with oil and a simple seasoning mix before being air fried, and the cooking time is just 30 minutes and pretty much hands-off. It's such an easy recipe that you'll want to make it often.

These are a great option for date night, and they look so impressive when you serve them up with all of your favorite sides.

Be sure to try my Air Fryer Chicken Wings and Air Fryer Whole Chicken too!

A cooked cornish hen in the air fryer basket.

How to make air fryer Cornish hens

  • Gather your ingredients. I'm making two game hens and some of my favorite seasonings. Most air fryers will be able to fit 2 cornish hens in the basket.
Ingredients to make the recipe.
  • Pat the Cornish hens dry. Then rub them with olive oil all over.
  • In a small bowl, mix the garlic powder, onion powder, dried thyme, smoked paprika, salt, and pepper.
  • Rub the spices all over the Cornish hens
  • Place the Cornish hens in the air fryer breast side down and cook at 375 Fahrenheit for 20 minutes. Then flip and cook for 10 additional minutes.
  • Once the hens are done, remove them and allow them to rest for 10 minutes before carving and serving.
Two cornish hens in the air fryer basket.

Can you prep them ahead of time?

You can season the Cornish hens an hour or two before you want to cook them. Season the with the spice mix and then keep them covered in the fridge till ready to serve. Leftovers will keep well in the fridge for 3 days, remove the meat from the bones, and store in an airtight container. The leftovers are great to add to soups, salads, and sandwiches.

What's the difference between a Cornish hen and a chicken?

A Cornish hen is a crossbreed of chicken. The main difference between a Cornish hen and a chicken is the size. A small whole chicken will easily feed four, but a Cornish hen is smaller and it is ideal to serve a whole one as a single portion. Taste-wise, they taste pretty similar and most people can not tell the difference. Cornish Hens are slightly milder in flavor, but because they are younger birds, their flesh is much more tender. Cornish hens have less fat and calories compared to chicken.

Other ways to season these hens?

You can season or marinate these little chickens any way you like. Try my chicken seasoning, lemon pepper seasoning, or even Italian seasoning.

What do you serve them with?

These air fryer Cornish hens are great for an occasional meal, and I love to serve them how I would usually serve roasted whole chicken, with veggie and potato sides and maybe a little gravy! Try them with some of these favorites:

Two cornish hens on a white serving plate with fresh lemon slices and herbs.

I hope you enjoy these juicy air fryer cornish hens as much as we do.

Recipe Notes and Tips

  • For best results, allow the Cornish hens to come to room temperature before air frying them. I like to take them out of the fridge for about 30 minutes before cooking them.
  • Rub the oil and seasonings all over the birds. This will help the skin to get crispy all over.
  • Cook the Cornish hens breast side down for the first part of cooking. This helps to stop the breast meat from drying out and burning.
  • Let the hens rest for 10 minutes before serving. This allows the juices to redistribute making them extra tasty.
  • The chicken is done when the chicken shows an internal temp of 165 degrees Fahrenheit on an instant-read thermometer.

More Air Fryer Chicken Recipes

A cooked cornish hen in the air fryer basket.
Print Recipe
5 from 6 votes

Air Fryer Cornish Hens

Cook up whole Cornish hens quickly and easy with the aid of your air fryer. Seasoned with garlic, onion, thyme and paprika, these roasted Cornish hens have a delicious crispy skin and juicy and tender meat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: air fried cornish hens, cornish hens recipe, how to cook cornish hens in the air fryer
Servings: 2 servings
Calories: 585kcal
Author: Tanya

Ingredients

  • 2 tablespoons olive oil
  • 2 cornish hens
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • 1 ½ teaspoons kosher salt
  • ⅓ teaspoon ground black pepper

Instructions

  • Pat the cornish hens dry. Then rub them with olive oil all over.
  • In small bowl, mix the garlic powder, onion powder, dried thyme, smoked paprika, salt and pepper.
  • Rub the spices all over the cornish hens
  • Place the cornish hens in the air fryer breast side down and cook on 375F for 20 minutes. Then flip and cook for 10 additional minutes.

Nutrition

Calories: 585kcal | Carbohydrates: 3g | Protein: 39g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Cholesterol: 227mg | Sodium: 1884mg | Potassium: 577mg | Fiber: 1g | Sugar: 1g | Vitamin A: 501IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg

Cheesy Scalloped Potatoes

by 6 Comments

Indulgent, rich and super cheesy, these easy scalloped potatoes are a must make side dish. Simple to make, sliced potatoes are smothered in a cheesy and creamy sauce and then baked to gooey perfection. This classic recipe is always a crowd pleaser.

A serving spoon in the baking dish of cheesy scalloped potatoes.

This post contains affiliate links, please read my full disclaimer here.

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

There is never a bad time for some indulgent cheesy scalloped potatoes! They are perfect for special occasions like Easter, Thanksgiving and Christmas, but honestly, I love to make these whenever I get the chance!

Made with three types of cheese (cheddar, gouda and parmesan) this is one cheesy and delicious side dish. The cream sauce is wonderfully seasoned and perfectly rich, and the sliced potatoes come out so tender.

Baked in the oven, the cooking time is totally hands off, and they are easy to prep with just a few basic ingredients. Find out why this recipe is a favorite with my family!

Be sure to try my Garlic Mashed Potatoes and Air Fryer Baked Potatoes too!

Close up of a serving spoon in the scalloped potatoes.

How to make cheesy scalloped potatoes

  • Gather your ingredients.
Ingredients to make the recipe.
  • Preheat oven to 350 degrees Fahrenheit. In a small saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour.
  • Slowly whisk in the milk. Once the milk is warm, stir in ½ cup of cheddar, ½ cup gouda, and the Parmesan. Then stir in the garlic powder, dried mustard, salt, and pepper.
Milk and butter melted together.
Cheese and seasonings added to the milk.
  • Layer half the potatoes in a greased 2-quart baking dish. Pour half the cheese sauce over the potatoes. Then layer the other half of the potatoes and top with the remaining cheese sauce Sprinkle with the rest of the shredded gouda and cheddar cheese.
Cream sauce poured over sliced potatoes in a white baking dish.
Shredded cheese placed on top of the cram and potatoes.
  • Cover with foil and bake for 45 minutes. Then remove the foil and bake for an additional 15 minutes. The total bake time is about 1 hour.
  • Once done, remove and allow to rest for 10-15 minutes before serving.
Baked scalloped potatoes in a white dish.

What are the best potatoes to use?

Without doubt, to make scalloped potatoes you need to use a starchy variety of potato. I love to use Yukon Gold and Russets will work well too. When baked in the cheesy creamy sauce, the potato slices get wonderfully tender and fluffy. If you use waxy potatoes like reds, they will remain fairly firm.

Can you make them ahead of time?

If you are planning to serve these cheesy scalloped potatoes as part of a big feast, then making them ahead of time is a great option. You can prep the whole dish an hour or two before you are ready to bake and keep covered in the fridge. I don't recommend you do this too early as the potatoes will start to brown.

You can bake the whole dish up to 2 days ahead of time and reheat it in the oven at 350F for 15 to 20 minutes. Cover with foil so that the cheese doesn't burn.

What's the best way to slice the potatoes?

For the best texture, the potatoes should be thinly and evenly sliced.I like to use a mandolin for speed and ease, though you can cut them by hand too.

What do you serve them with?

These cheesy scalloped potatoes are great with chicken, beef, seafood and pretty much anything! Try them with these favorite recipes:

Cheesy scalloped potatoes in a white dish garnished with fresh herbs.

Recipe Notes and Tips

  • Stir the sauce together using a whisk. This will quickly help the dry ingredients to incorporate into the milk.
  • The potatoes should be sliced as finely as possible. Thicker sliced potatoes will take longer to cook through.
  • Add more salt to taste if desired
  • Check the potatoes for doneness around the 45-minute mark. If they are not tender, cover the potatoes with foil and continue to bake until tender.

More Side Dish Recipes

Overhead shot of scalloped potatoes in a white baking dish.
Print Recipe
4.50 from 2 votes

Cheesy Scalloped Potatoes

Indulgent, rich and super cheesy, these easy scalloped potatoes are a must make side dish. Simple to make, sliced potatoes are smothered in a cheesy and creamy sauce and then baked to gooey perfection. This classic recipe is always a crowd pleaser.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: baked scalloped potatoes, creamy scalloped potatoes, how to make scalloped potatoes
Servings: 8 servings
Calories: 401kcal
Author: Tanya

Ingredients

  • 2.5 pounds Yukon gold potatoes peeled and thinly sliced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 1 cup sharp cheddar divided
  • 1 cup gouda divided
  • ½ cup grated Parmesan
  • ½ teaspoon garlic powder
  • ½ teaspoon dried mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat oven to 350F. In a small saucepan, melt the butter over medium heat. Once the butter is melted, whisk in the flour.
  • Slowly whisk in the milk. Once the milk is warm, stir in ½ cup of cheddar, ½ cup gouda, and the Parmesan. Then stir in the garlic powder, dried mustard, salt, and pepper.
  • Layer half the potatoes in a greased 2-quart baking dish. Pour half the cheese sauce over the potatoes. Then layer the other half of the potatoes and top with the remaining cheese sauce Sprinkle with the rest of the shredded gouda and cheddar cheese.
  • Cover with foil and bake for 45 minutes. Then remove foil and bake for an additional 15 minutes.
  • Once done, remove and allow to rest for 10-15 minutes before serving.

Notes

  • Stir the sauce together using a whisk. This will quickly help the dry ingredients to incorporate into the milk.
  • The potatoes should be sliced as finely as possible. Thicker sliced potatoes will take longer to cook through.
  • Add more salt to taste if desired
  • Check the potatoes for doneness around the 45-minute mark. If they are not tender, cover the potatoes with foil and continue to bake until tender.

Nutrition

Calories: 401kcal | Carbohydrates: 33g | Protein: 18g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 667mg | Potassium: 756mg | Fiber: 3g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 28mg | Calcium: 457mg | Iron: 1mg

Air Fryer Shrimp Po'Boy Sandwiches

by 4 Comments

Make up a batch of shrimp po'boy sandwiches quickly and easily in your air fryer. Shrimp are dredged in buttermilk and cornmeal before being air fried to crispy perfection and loaded into sandwiches with remoulade sauce and fresh lettuce and tomato. This is one tasty bite!

Two air fryer shrimp po'boy sandwiches in red serving baskets lined with parchment.

This post contains affiliate links, please read my full disclaimer here.

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

I am such a seafood lover, and if there is a shrimp po'boy on the menu then I am all in! I love them so much, I just had to make some at home in the air fryer. My friends, the results are amazing! You are going to love these!

These air fryer shrimp po'boy sandwiches are perfect for when you want a tasty treat with not too much effort. Easy to prep and quick to cook, they are ready to serve in less than 30 minutes. The shrimp come out so juicy and crispy, one sandwich may not be enough!

Serve them up as a tasty Friday night family dinner, or, the recipe is easily doubled if you are feeding a crowd! There's no bad time for these beauties!

Be sure to try my Crispy Air Fryer Fried Shrimp and Southern Style Shrimp and Grits too!

A shrimp po'boy sandwich served in a red basket.

How to make air fryer shrimp po'boy sandwiches

  • Gather your ingredients to make the air fryer shrimp and build the sandwiches.
Ingredients to make the air fryer shrimp.
Ingredients to make the sandwich.
  • Preheat the air fryer to 400 degrees Fahrenheit.
  • Season shrimp with seasoned salt, black pepper, garlic powder, onion powder, and paprika. Set aside.
Seasoned shrimp on a piece of parchment.
  • Create a dredging station by placing flour in one shallow pan, buttermilk in another, and cornmeal in a third shallow pan. Take seasoned shrimp and add it to the flour, coating both sides. Then add the shrimp to the buttermilk, draining off any excess. Then place the shrimp in the cornmeal.
Raw shrimp in bowls of flour, buttermilk and cornmeal.
  • Grease the bottom of the air fryer basket by spraying it with a little oil. Then place the breaded shrimp in a single layer on the bottom of the air fryer basket.
  • Close the basket and cook at 400 degrees Fahrenheit for 9-10 minutes, flipping and lightly spraying halfway through.
The dredged shrimp in an air fryer basket.
The air fried shrimp ready to put in the sandwich.
  • Once done, remove shrimp from the air fryer basket and compose sandwiches. Place tomato slices, shredded lettuce, and cooked shrimp on the split french bread loaves. Top each sandwich with remoulade sauce. Enjoy.
Air fryer po'boy shrimp sandwiches next to bowls and plates with the sandwich sauce and toppings.

What is the sauce on shrimp po'boy sandwiches?

I am in no doubt that a creamy remoulade sauce, with a bit of heat and tang, is the most perfect addition to these sandwiches. I use my homemade remoulade sauce for this recipe, it's wonderfully flavorful but not too spicy, and you can easily adapt it to suit your tastes. It only takes a few minutes to make, but you can of course use store bought too.

How do you prep the shrimp?

I prefer to use fresh shrimp, if using frozen, make sure that they are fully thawed before you start. The tails and shells should be removed, and they will need to be de-veined (remove the black line that runs down the back of each shrimp). Lightly pat the shrimp with kitchen paper to remove any excess water as this will help them to get nice and crispy. Then season, dredge and air fry!

Can you make them ahead of time?

These sandwiches are best built just before serving, but you can make the shrimp ahead of time and reheat them in the air fryer to serve. Once cooked, let the shrimp cool before storing in the fridge in an airtight container for up to 3 days. Reheat them in the air fryer at 360F for 4 to 4 minutes to get them nice and crispy again.

What do you serve them with?

These air fryer shrimp po'boy sandwiches are nice and filling by themselves, but you can easily serve them with favorite sides like:

Crispy air fryer shrimp served in sandwiches.

Recipe Notes and Tips

  • For best results, preheat the air fryer before adding the shrimp. If your air fryer doesn't have a preheat function, let it run at 400F for 5 minutes to heat up.
  • Fully coat each shrimp in the flour, buttermilk and cornmeal.
  • Flip the shrimp halfway through cooking and spray with a little oil to get them extra crispy.

More Shrimp Recipes

Two air fryer shrimp po'boy sandwiches in red serving baskets lined with parchment.
Print Recipe
5 from 2 votes

Air Fryer Shrimp Po’Boy Sandwiches

Make up a batch of shrimp po'boy sandwiches quickly and easily in your air fryer. Shrimp are dredged in buttermilk and cornmeal before being air fried to crispy perfection and loaded into sandwiches with remoulade sauce and fresh lettuce and tomato. This is one tasty bite!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Sandwich
Cuisine: American
Keyword: air fryer po'boy recipe, air fryer sandwiches, air fryer shrimp
Servings: 4 servings
Calories: 549kcal
Author: Tanya

Ingredients

For shrimp:

  • 1 pound medium shrimp peeled and deveined, tails removed
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ cup all-purpose flour
  • ¾ cup buttermilk
  • ¾ cup cornmeal
  • Oil for spraying canola, avocado, etc.

For Sandwich

  • 4 small french bread loaves split in half
  • 1 tomato sliced thinly
  • 1 cup shredded lettuce
  • ½ cup remoulade sauce

Instructions

  • Preheat air fryer to 400 degrees Fahrenheit.
  • Season shrimp with seasoned salt, black pepper, garlic powder, onion powder, and paprika. Set aside.
  • Create a dredging station by placing flour in one shallow pan, buttermilk in another, and cornmeal in a third shallow pan. Take seasoned shrimp and add it to the flour, coating both sides. Then add the shrimp to the buttermilk, draining off any excess. Then place the shrimp in the cornmeal.
  • Grease the bottom of the air fryer basket by spraying it with a little oil. Then place shrimp in a single layer on the bottom of the air fryer basket.
  • Close the basket and cook at 400 degrees Fahrenheit for 9-10 minutes, flipping and spraying halfway through.
  • Once done, remove shrimp from the air fryer basket and compose sandwiches. Place tomato, shredded lettuce, and cooked shrimp on the split french loaves. Top each sandwich with remoulade sauce. Enjoy.

Notes

  • For best results, preheat the air fryer before adding the shrimp. If your air fryer doesn't have a preheat function, let it run at 400F for 5 minutes to heat up.
  • Fully coat each shrimp in the flour, buttermilk and cornmeal.
  • Flip the shrimp halfway through cooking and spray with a little oil to get them extra crispy.

Nutrition

Calories: 549kcal | Carbohydrates: 93g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1468mg | Potassium: 413mg | Fiber: 6g | Sugar: 10g | Vitamin A: 565IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 6mg

Different Types of Onions and the Best Ways to Use Them

by 4 Comments

There are many types of onions and knowing which type of onion to use and when will add flavor and dimension to your cooking all season long! 

all onions on white background

Onions are a versatile ingredient used in everything from roasted meats and pasta to soups and stews. They’re even added to some cocktails! They can be sweet and mild, or savory and intense. There are dozens of types of onions out there, and each onion variety has its own unique flavor profile, and purpose in the kitchen. 

Knowing which type of onion to use, and when, will give you the perfect flavor every time. Take a look at this quick guide to help you navigate onions with ease.

Sweet onions

sweet onions on white background

Sweet onions are mild onions, and they’re wildly popular in the kitchen. Different types of sweet onions include Walla Walla, Vidalia, and Texas Sweet. The softer, sweeter flavors found in sweet onion varieties are due to the lack of sulfur in these onions. The more sulfur an onion has, the more pungent its flavor - and scent.

Chefs love adding sweet onions to relish recipes, onion dips, or caramelizing them for hamburgers, roast chicken dishes, or game day hot dogs. This sweet onion dressing is also a delicious salad dressing where the sweet onion is the star.

Red onions

red onions on white background

Red onions have a distinct flavor that’s intense and slightly peppery. To achieve a mellower flavor, many people make pickled red onions, or grill them for vegetable platters and sandwiches. Raw red onions can also be used in side dishes like cabbage slaws. The bright red and purple coloring of red onions doesn’t just give a flavor boost to leafy salads, it adds a nice pop of color too.

White onions

white onions on white background

The first thing you may notice when you cut into a white onion is its crispness, which comes from this onion’s high water content. Like red onions, white onions can be pickled for use in vinaigrettes, added to Mexican dishes like guacamole and tacos, or used as a base in soups, and stir-fries. White onions are also the best onions to use for onion rings.

White onions can also be substituted for yellow onions in most recipes.

Yellow onions

yellow onions on white background

Next to white onions, yellow onions are the most popular cooking onion. You’ll find them piled high at nearly every grocery store. Like white onions, yellow onions have a higher sulfur content but, when cooked, they become sweet and mellow. This makes yellow onions great for recipes that require caramelized onions.

Yellow onions are kind of a jack-of-all-trades, so if you’re ever unsure which onion to use in a recipe, a yellow onion is the safest bet. They are great in soups, stews, and chilis, like this chicken chili.

It’s worth noting that in some places, yellow onions are called brown onions.

Pearl onions

pearl onions on white background

These small onions just might be the only onion that can do double duty in the kitchen, and the home bar, if you happen to enjoy a classic Gibson Martini.

They are small, bulb onions that have a soft, sweet taste. White pearl onions are the most common type of pearl onion, but you may also find red or yellow pearl onions periodically. 

If you have a recipe that calls for pearl onions, but you’re short on time, you can typically find frozen packages of pearl onions at your local grocery store. These pre-peeled onions can quickly and easily be added to just about any recipe that requires pearl onions.

These onions are a crucial ingredient in everyone's favorite French bistro dish, coq au vin. These onions can also be pickled, caramelized, or creamed and served as a side dish.  

Shallots

shallots on white background

Milder and sweeter than most onion varieties, the shallot is a kitchen staple every home cook should have in their pantry. Slice shallots and serve them on top of grilled steak, or dice them for salad dressings. Shallots are frequently used in French recipes and you’ll see them in red and white wine sauces, tartins, and vinaigrette dressings.

What’s great about this type of onion is that when they’re stored properly, shallots have a long shelf life: up to two months! Place them in a cool dry area of your kitchen that gets plenty of air circulation. A cupboard or pantry shelf works great.

Scallions (aka Green Onions)

green onions on white background

Scallions are long-necked onions with a small bulb at the end of the stalk. These onions are the result of harvesting other types of onions early. Unlike their onion counterparts, scallions are sold in bunches. Both the green shoots (or neck), and the small onion bulb, are edible and useful in the kitchen. 

The bulb of the scallion has a flavor similar to a mild white onion, while the shoots have an aromatic, almost herbaceous taste.

You'll find scallions in many Caribbean-based recipes. Scallions can be slow-cooked or braised whole and served alongside chicken or fish dishes. Green scallion shoots can be sliced and added to a ton of recipes like stir-frys, soups, dips, and ramen noodles.  

types of onions on a white background with name of onion
Type of OnionBest Uses
Sweet OnionCarmelized. Great roasted.
Red OnionPickled. Raw in salads or as a garnish.
White OnionPickled, Raw salsas, and stir fry dishes.
Yellow OnionAll types of cooking. Great for soups and stews.
Pearl OnionPickled, Carmezed, or Slow Cooked.
ShallotSalad Dressings or as a garnish.
ScallionsRaw garnish. Slow-cooked, or braised.

Crispy Air Fryer Fried Shrimp

by 17 Comments

Making perfectly crispy fried shrimp in the air fryer is so easy and the results are delicious! Ready to serve in 20 minutes, they are easy to prep and made with a few simple ingredients.

Air fryer shrimp on a white plate

This post contains affiliate links, please read my full disclaimer here.

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

I'm so excited to bring you this new air fryer shrimp recipe! This recipe makes delicious crunchy shrimp that is perfectly cooked and juicy, and the panko breadcrumbs add a wonderful crunch to each bite!

They are great to serve as a simple appetizer with your favorite dips or make it a fuller meal and serve with a fresh salad or veggie or turn it into a Southern Po'boy sandwich. This recipe takes only a couple of minutes of prep and results in the most delicious shrimp and tender seafood.

If you love this crispy air-fried shrimp, be sure to check out my Air Fryer Lemon Garlic Shrimp and Air Fryer Coconut Shrimp.

How To Make Crispy Air Fryer Shrimp

Prepare a dredging station by placing ¾ cup of flour, ½ teaspoon seasoning salt, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper in one bowl. In a separate bowl, lightly beat the eggs, and in a third bowl, place the panko breadcrumbs. You can season the breadcrumbs at this stage too.

The reaw shrimp next to a dredging station

Place each shrimp in the flour, then the beaten eggs, and then the panko, making sure to shake off any excess flour and eggs before placing it in the panko.

Place the shrimp in a greased air fryer basket in a single layer, making sure the shrimp are not overlapping. Do not spray the shrimp at this point.

The uncooked shrimp in the air fryer basket

Air Fry on 400 degrees Fahrenheit for 6-9 minutes, flipping and spraying with cooking spray halfway through.

Oil being sprayed o the shrimp

Remove when the shrimp is golden. Salt and pepper to taste.

Close up of the shrimp in an air fryer basket

Can you use frozen shrimp?

I find it's best to use fresh raw shrimp for this recipe so that they cook all the way through and the coating isn't overcooked. If you have frozen shrimp then defrost them and pat them dry before dredging them.

Do you keep the tails on?

I prefer to keep the tails on as they add more flavor and they are easier to dredge and dip in your sauce of choice! You can remove the tails if you prefer.

Make sure that the shrimp are shelled and deveined before dredging them.

Can you reheat air-fried shrimp?

These cooked shrimp are best served as soon as you've made them, but if you have leftovers they can be reheated in the air fryer and all that good crispiness will come right back!

Reheat the air fryer to 400F and cook the shrimp for 3 to 4 minutes until they are nice and crispy again.

Leftover fried shrimp will keep covered in the fridge for up to 3 days.

Other recipes this can be used in

This is a base recipe and can be changed to your liking. You could use smaller shrimp and make crispy popcorn shrimp. Just make sure to adjust the cooking time a bit and cook for less time so the shrimp does not overcook.

The same goes with jumbo shrimp. Just increase the cooking time but 1 or 2 minutes for large shrimp.

You can also serve this as an appetizer or use tail-off shrimp and add these crispy shrimp to salads, shrimp and grits, or make shrimp tacos.

Crispy fried shrimp on parchment

Recipe Notes and Tips

  • For best results, wait until the halfway mark to spray your shrimp. This will help it get super crispy.
  • Cook the shrimp in batches if they cannot all fit in your air fryer basket. The second batch will cook much faster than the first. If you overcrowd the basket, the shrimp will steam rather than fry and won't be as crispy.
  • Make these breaded shrimp gluten-free by using GF panko breadcrumbs.
  • This shrimp is great served with your favorite dipping sauce, like homemade tartar sauce, cocktail sauce, or remoulade sauce. You could even just sprinkle on some hot sauce.
  • I use my own seasoning mixture for this shrimp, but feel free to use your favorite seasoning, like lemon pepper seasoning, old bay, or cajun seasoning.

More Easy Shrimp Recipes

More of my great air fryer recipes.

Watch this video tutorial and see how I make these shrimp from start to finish.
Air fryer shrimp on a blue plate
Print Recipe
4.84 from 6 votes

Crispy Air Fryer Fried Shrimp

Making perfectly crispy and juicy shrimp in the air fryer is so easy and the results are delicious! Ready to serve in 20 minutes, they are easy to prep and made with a few simple ingredients.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Appetizer
Cuisine: American
Keyword: air fried shrimp, crispy air fryer shrimp, how to cook shrimp in the air fryer
Servings: 4 servings
Calories: 272kcal
Author: Tanya

Equipment

Ingredients

  • 12 oz medium shrimp peeled and deveined
  • ½ cup all-purpose flour
  • ½ teaspoon seasoning salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 eggs lightly beaten
  • 1 ½ cup of Japanese panko breadcrumbs
  • Oil for spraying Canola, avocado, etc
  • Salt and pepper to taste

Instructions

  • Prepare a dredging station by placing the flour, seasoning salt, garlic powder, and black pepper in one bowl. In a separate bowl, lightly beat the eggs, and in a third bowl, place the panko breadcrumbs.
  • Place each shrimp in the flour, then the egg, and then the panko, making sure to shake off any excess flour and eggs before placing it in the panko.
  • Place in a greased air fryer basket, making sure the shrimp are not overlapping.
  • Air Fry on 400 degrees Fahrenheit for 6-9 minutes, flipping and spraying halfway through.
  • Remove when the shrimp is golden. Salt and pepper to taste.

Video

Notes

  • Wait until the halfway mark to spray your shrimp. This will help it get super crispy.
  • Cook the shrimp in batches if they cannot all fit in your air fryer basket. The second batch will cook much faster than the first.

Nutrition

Calories: 272kcal | Carbohydrates: 28g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 296mg | Sodium: 1155mg | Potassium: 159mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 177mg | Iron: 4mg

This post was originally published on 7/9/2020 and has been updated with new photos and helpful tips.

The Best Ways to Use Dried Herbs

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If you are wondering how to use dried herbs, then look no further. Here are the best tips for using dried herbs in all your recipes.

dries herbs in glass containers

When it comes to herbs, it all boils down to personal preference. I love fresh herbs, but there would always be a space in my heart for dried herbs for cooking, especially for a pot of stew and other special meals! 

Dried herbs are essential in any cooking space. They are budget-friendly ingredients that introduce a tasty flavor to suitable meals. 

Dried herbs and fresh herbs indeed hold different flavors. They have a mucky and more savory flavor, not to mention that these herbs can be stored much longer than fresh herbs.

How to use Dried Herbs in Cooking

While cooking with dried herbs, you want to use a reduced quantity instead of what would have been used if the herbs were fresh. It means one tablespoon of fresh Rosemary will be substituted with one teaspoon of dried Rosemary. As a rule of thumb, always use ⅓ the quantity when replacing fresh herbs with dried herbs.

It's best to add fried herbs early in cooking. Dried herbs are at their best when they are rehydrated. Rehydrate your herbs by introducing them to your meal at the beginning stage of the cooking or the middle stage at most, giving the dried herb enough time to soak up the juices from the food and release flavor.

Utilize dried herbs in meals with a long to average cooking time and a suitable amount of liquids—meals such as soups, stew, pasta, and braises.

Dried herbs are the best choice when preparing smoked fish, smoked meats, or barbecued fish and meats. Make a nice spice coating for your proteins with the right dried herbs of your choice. 

Bloom the herbs

Blooming the herbs is when dried herbs are quickly fried in a tiny amount of oil or butter to get a deep flavor. You can also bloom your herbs and spices together. It's primarily used for sauces, marinating, or dressings. Rather than spray dried basil on a pizza, cook it in a bit of oil and drizzle on top. 

The Best Dried Herbs to use For Cooking

dried herbs on a white background
  1. Dried Oregano:

Dried oregano is an irreplaceable herb for Italian and Mexican dishes that require cheese and tomatoes. It has gained recognition and is deemed to be better dried than fresh.

It is a vital pizza topping, and it releases a beautiful flavor when used in chicken, beef, and meatballs. 

  1. Dried Bay leaves:

Dried bay leaves are an essential dried herb that adds a subtle sweetness and aroma to pasta, rice, stews, soups, and meat stock. To get the best out of the bay leaf, split the dried leaves before tossing them into your meal. 

It is also an excellent option for flavoring rice puddings and custards.

  1. Thyme:

Dried Thyme is a versatile herb used for various dishes, such as soups and stews. This herb also comes in handy in different seasoning proteins, including chicken, roast fish, boiled fish, beef, lamb meat, and meatballs.

Dried thyme has a unique flavor that it gives to each meal it is used. 

  1. Lavender:

To get the best out of dried lavender, drop a small amount on a well-oiled fish and lamb meat, go ahead to fry or roast your proteins and be rewarded with a mouth-savoring taste. Dried lavender is also ideal as a flavoring for custard or ice cream. 

  1. Rosemary:

Dried Rosemary releases its fragrance in slow-cooked meals, such as braises, lamb meals, Italian-style soup, and stews. You can use Rosemary at your discretion but take note to only use a little as it can be spikey and leafy in dishes. It is also used to stuff whole fish and chicken before getting fried or roasted.

  1. Dried Mint Leaves:

Dried mint leaves are famous for making a relaxing cup of tea. But they are also an excellent choice in seasoned butter for chicken, seasoning lambs, Greek dishes, and pea soup. Dried mint has a strong and distinctive taste. Note to use sparingly.

The Best Way to Store Dried Herbs

dried herbs in front of white tile background

As you begin your collection of herbs, you want to ensure they are correctly stored for the highest efficiency and give off the desired taste.

  • Store your herbs in a cool spot. You can keep them in kitchen cabinets that do not get sunlight. And away from the gas to prevent heat from getting to them. You can also store them in a freezer, but don't forget to label them.
  • Keep them in an air and water-tight container or plastic bag. It prevents oxygen from entering the herbs and tainting their originality.

How Long do Dried Herbs Last?

Dried herbs have a longer lifespan than fresh ones. They generally last for 1-3 years, depending on the type of herb. 

Herbs that last 1-3 years include:

  • Bay leaves
  • Oregano
  • Thyme
  • Sage

Herbs that last 2-3 years are mostly ground herbs which include:

Smothered Green Beans

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This smothered green beans recipe is one tasty way to eat your greens! Baked in a sweet and salty sauce with caramelized onions and crispy bacon, this veggie side dish is hard to resist!

Overhead shot of green beans in a bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

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

If you are looking for a delicious side dish to serve up, then you can't go wrong with these delicious smothered green beans.

Fresh green beans are baked in soy sauce, butter, and brown sugar, along with bacon and onions, for a dish that is full of flavor. Simple to prep and the cooking time is totally hands-off, allowing you to get on with the rest of the meal.

Made with just a few simple ingredients, these green beans are a versatile side dish that will sit well alongside all of your favorite dinners.

Be sure to try my Instant Pot Green Beans and Potatoes and Chicken and Green Bean Stir Fry too!

Close up of green beans with sauce, onions and bacon.

How to make smothered green beans

  • Gather your ingredients.
ingredients for smothered green beans on table
  • Preheat the oven to 350 degrees Fahrenheit. Bring 4 cups of water to a boil. Blanch the green beans for 4-5 minutes or until tender. Remove from the pot and drain.
Blanching green beans in a pot.
  • Cook the bacon until crispy. Leave about 1 tablespoon of bacon fat in the pan. Add the onions and cook until browned.
Cooking bacon bits til crispy.
  • Place the green beans in a baking dish, one that's at least 2.5 quarts to fit all the green beans, and top with the onions.
  • Mix the brown sugar, melted butter, soy sauce, apple cider vinegar, garlic powder, and onion powder.
The suace mixed together in a glass bowl.
  • Pour the sauce over the green beans and top with bacon. Bake for 35-40 minutes
Baked smothered green beans in a white baking dish.

Can you use frozen or canned beans?

I prefer to use fresh green beans for this recipe, but you can easily adapt it to use frozen or canned too. If using frozen, simply boil them till tender and drain. Canned green beans don't need to be cooked before using, they can be added straight to the casserole dish after draining them.

Can you make this recipe ahead of time?

If you are planning to serve these smothered green beans as part of a big feast, like Easter or Thanksgiving, you can certainly get ahead on your prep. The bacon and onions can be cooked up a few days before and kept stored in the fridge, so you just need to build the casserole and bake it on the day.

Leftovers will keep well in the fridge for 2 to 3 days and can be reheated in the oven at 350 degrees Fahrenheit for 10 minutes to warm through to serve. Cover the baking dish with foil so that they don't dry out.

What do you serve them with?

Because this green bean casserole recipe has a hands-off cooking time, you can easily serve them as part of a family weeknight meal. I love to serve them with roasted meats making them perfect for those special occasions. Try them with some of these favorites:

A spoon in a bowl of baked green beans, bacon and onions.

Recipe Notes and Tips

  • Trim the ends of the green beans. They have woody stalks, so it's best to remove these.
  • Make this dish meat-free by simply omitting the bacon.
  • For a gluten-free option, swap the soy sauce for a GF alternative like Tamari.
  • Take care not to overcook the green beans. They should be just fork tender.

More Vegetable Side Dishes

Overhead shot of green beans in a bowl with a spoon.
Print Recipe
5 from 1 vote

Smothered Green Beans

This smothered green beans recipe is one tasty way to eat your greens! Baked in a sweet and salty sauce with caramelized onions and crispy bacon, this veggie side dish is hard to resist!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: Baked green beans, green beans with bacon
Servings: 6 servings
Calories: 276kcal
Author: Tanya

Ingredients

  • 1 pound green beans trimmed
  • 8 slices bacon chopped
  • 1 onion chopped

Sauce

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Bring 4 cups water to a boil. Blanch the green beans for 4-5 minutes or until tender. Remove from the pot and drain.
  • Cook the bacon until crispy. Leave about 1 tablespoon of bacon fat in the pan. Add the onions and cook until browned.
  • Place the green beans in a 2.5 quart baking dish and top with the onions.
  • Mix the brown sugar, melted butter, soy sauce, apple cider vinegar, garlic powder and onion powder. Pour it over the green beans and add bacon. Stir to combine. Bake for 35-40 minutes, until the green beans are tender.

Notes

  • Trim the ends of the green beans. They have woody stalks, so it's best to remove these.
  • Make this dish meat-free by simply omitting the bacon.
  • For a gluten-free option, swap the soy sauce for a GF alternative like Tamari.
  • Take care not to overcook the green beans. They should be just fork tender. 
  • Canned or frozen beans can be subbed for fresh beans.

Nutrition

Serving: 6g | Calories: 276kcal

Homemade Remoulade Sauce

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This homemade remoulade sauce recipe is so delicious, creamy, and flavorful and it’s the perfect addition to your favorite seafood, like crab cakes. Wonderfully tangy, it's made for dipping! Ready to use in minutes, this is sure to become a family favorite!

remoulade sauce in white bowl on white plate

This post contains affiliate links, please read my full disclaimer here.

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

Remoulade sauce, oh how I love thee! It’s a sauce that I would eat a lot of in restaurants, especially when I ordered crab cakes. Thing is, now that I make crab cakes at home, I found that I needed to learn how to make the sauce at home or find one that I loved in the stores.

This remoulade sauce is the Louisiana-style remoulade, made with a creamy mayonnaise base with additional flavorings of sweet relish, paprika, creole seasoning, and horseradish.

It’s a sauce loved by Southerns and generally served alongside seafood dishes as well as fried dishes. I typically find it paired along with my favorite appetizers when we go out to eat.

I’m a huge fan of homemade sauces and played around with ingredients until I found a remoulade I fell in love with. The flavor combination is complex, in a good way, resulting in a tangy and bright creamy sauce.

Be sure to try my Vinegar BBQ Sauce and Chimichurri Sauce too!

How to make homemade remoulade sauce

  • Whisk ingredients in a bowl. Serve and enjoy. Keep refrigerated.
ingredients for remoulade sauce on white table
remoulade sauce mixed in bowl

How long does it keep?

Once you have made up your remoulade sauce, you can use it straight away, or transfer it to a sealable glass jar or bottle and it will keep well for up to a week. Because it's made with mayonnaise it's not freezable and it's best not to leave it out at room temperature for more than a couple of hours.

Can you make it spicy?

This sauce is full of amazing flavors, but I prefer to not make it spicy so that it's more family friendly. If you prefer a bit more of a kick with your sauce you can easily amp it up my mixing in some cayenne pepper or chili flakes to suit your tastes.

spoon lifting remoulade saice

Can you make it healthier?

When it comes to mayonnaise based dips, I much prefer the texture and flavor of full fat, but you can use a reduced fat one if you prefer. To reduce calories and fat, you could also swap some of the mayo for Greek yogurt so that you don't loose that creaminess.

What do you serve with it?

This homemade remoulade sauce is made for dipping, drizzling, and sharing! It's great with seafood and fried foods and it's a definite must-have for your next game day!

Hope you enjoy this remoulade sauce as much as we do!

Recipe Notes and Tips

  • For best results, use fresh lemon juice in this recipe. It's so much zingier than bottled and will give the sauce a fresh tang.
  • Use a whisk to combine the ingredients together. It will be quicker and result in a smoother sauce than if you used a spoon.
  • Keep covered and refrigerated for up to a week.

More Homemade Sauces

homemade remoulade sauce in a bowl from above
spoon lifting remoulade saice
Print Recipe
4.66 from 40 votes

Homemade Remoulade Sauce

This homemade remoulade sauce is delicious and tangy and full of flavor. Serve it along side your favorite seafood dishes.
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American
Keyword: creamy remoulade sauce, dipping sauce for seafood, remoulade sauce
Servings: 6 people
Calories: 138kcal
Author: Tanya

Ingredients

  • ½ cup mayonnaise
  • 1 Tablespoon lemon juice
  • 1 Tablespoon sweet relish
  • ½ Tablespoon paprika
  • 2 Tablespoon dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon creole seasoning
  • 1 teaspoon horseradish
  • 1 clove garlic grated

Instructions

  • Whisk ingredients in a bowl. Serve and enjoy. Keep refrigerated.

Notes

  • For best results, use fresh lemon juice in this recipe. It's so much zingier than bottled and will give the sauce a fresh tang.
  • Use a whisk to combine the ingredients together. It will be quicker and result in a smoother sauce than if you used a spoon.
  • Keep covered and refrigerated for up to a week.

Nutrition

Calories: 138kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 220mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 2.1mg | Calcium: 3mg | Iron: 0.2mg

This post was updated on 4/13/2022 with additional photos and helpful information.

Spinach Stuffed Chicken Breasts

by 2 Comments

Mix up your weeknight dinners with these delicious spinach stuffed chicken breasts. Ready to enjoy in 30 minutes, they are stuffed with spinach, tomatoes, green chilies and cream cheese for one flavorful bite. Perfect for the whole family, and fancy enough to serve to company!

Two chicken breasts stuffed with spinach, tomatoes and cream cheese.

This post contains affiliate links, please read my full disclaimer here.

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

Chicken breasts are a staple in our house, and this recipe is an easy way to fancy them up! Stuffed with spinach, tomatoes and cream cheese, they are easy to make and so tasty!

Perfectly seasoned and baked in the oven, they are ready to serve in half an hour, making them a great go to for an easy family weeknight meal, but they are easily tasty enough to serve to guests.

These spinach stuffed chicken breasts are also a great healthy choice. High in protein and low in saturated fat, carbs and calories, they are a great addition to a well balanced lifestyle. I know that you are going to love them as much as my family does!

Be sure to try my Creamy Champagne Chicken and Easy Chicken Chili too!

Stuffed chicken breasts served on a plate next to a kitchen cloth.

How to make spinach stuffed chicken breasts

  • Gather your ingredients.
Ingredients to make the recipe.
  • Preheat the oven to 425 degrees. Grease a 3-quart baking dish and set aside.
  • In a skillet or cast iron pan, heat 1 teaspoon of vegetable oil over medium-high heat.
  • Once the pan is hot, add onions sauté until translucent, about 4-6 minutes. Add garlic and sauté for an additional minute.
Cooking garlic and onions in a skillet.
  • Add diced tomatoes and green chilies and season with ¼ teaspoon of Italian seasoning.
  • Add spinach to the skillet and stir. Once when spinach begins to wilt, add cream cheese and Italian blend cheese, and stir until the cheese has melted and it’s all combined. Remove from heat and set aside.
Spinach added to the skillet.
The wilted spinach in a skillet.
Cream cheese stirred into the vegetables.
  • Cut chicken breasts in half, but do not cut all the way through. Leave them connected so you can fold them back over.
Cutting the chicken breasts in half.
  • Season both sides of the chicken breasts with remaining Italian seasoning, salt, black pepper, paprika, onion powder, and garlic powder. Add spinach mixture to the center of the breasts and fold back over. Place in the baking dish.
Four chicken breasts stuffed with cream cheese and spinach in a white baking dish.
  • Bake in the preheated oven for 18-20 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.
Four baked spinach stuffed chicken breasts in a white baking dish.

Can you make them ahead of time?

These spinach stuffed chicken breasts are best enjoyed as soon as they are baked so that they are nice and juicy, but leftovers will keep well in the fridge for 3 to 4 days and can be reheated in the oven at 360F for 10 to 15 minutes to serve.

You can make the spinach and cream cheese filling a day or two before you want to make these and keep covered in the fridge. The chicken breasts can be stuffed a little ahead of time and be stored covered in the fridge.

Can you make this recipe with chicken thighs?

Chicken breasts are perfect for stuffing, you just make a pocket in the breasts, load in the spinach cream cheese filling and you are good to go. If you only have thighs, you can still enjoy this recipe. Pound them out and then roll them up like a pinwheel and secure them with a toothpick. They may take slightly longer to cook through compared to breasts.

What do you serve them with?

These cheesy stuffed chicken breasts are perfect to serve with salad, veggie and potato side dishes. Try them with some of these favorites:

Four baked chicken breasts stuffed with spinach in a baking dish.

Recipe Notes and Tips

  • Take care not to cut the chicken breasts all of the way through or the spinach filling will fall out during baking.
  • If you are having difficulty closing the chicken breast over the filling, you can secure it with some toothpicks. Just make sure you remove them before serving!
  • For best results, let the chicken breasts rest for 5 minutes before serving. This helps to make them nice and juicy.

More Chicken Recipes

Two spinach stuffed chicken breasts served on a white plate.
Print Recipe
4 from 1 vote

Spinach Stuffed Chicken Breasts

Mix up your weeknight dinners with these delicious spinach stuffed chicken breasts. Ready to enjoy in 30 minutes, they are stuffed with spinach, tomatoes, green chilies and cream cheese for one flavorful bite. Perfect for the whole family, and fancy enough to serve to company!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: cheesy stuffed chicken breasts, chicken stuffed with cream cheese and spinach, cream cheese spinach stuffed chicken
Servings: 4 servings
Calories: 325kcal
Author: Tanya

Ingredients

  • 1 Teaspoon of Vegetable Oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 10 oz can diced tomatoes and green chilies drained
  • 1 teaspoon of Italian Seasoning divided
  • 5.5 Ounce bag of Baby Spinach
  • 4 oz cream cheese cubed
  • ½ Cup of Italian Blend Cheese
  • 4 boneless and skinless chicken breast filets patted dry
  • ½ Teaspoon of Salt
  • ½ Teaspoon of Black Pepper
  • ½ Teaspoon of Paprika
  • ½ Teaspoon of Onion Powder
  • ½ Teaspoon of Garlic Powder

Instructions

  • Preheat the oven to 425 degrees. Grease a 3-quart baking dish and set aside.
  • In a skillet or cast iron pan, heat 1 teaspoon of vegetable oil over medium-high heat.
  • Once the pan is hot, add onions sauté until translucent, about 4-6 minutes. Add garlic and sauté for an additional minute.
  • Add diced tomatoes and green chilies and season with ¼ teaspoon of Italian seasoning.
  • Add spinach to the skillet and stir. Once when spinach begins to wilt, add cream cheese and Italian blend cheese and stir until the cheese has melted and it’s all combined. Remove from heat and set aside.
  • Cut chicken breasts in half, but do not cut all the way through. Leave them connected so you can fold them back over.
  • Season both sides of the chicken breasts with remaining Italian seasoning, salt, black pepper, paprika, onion powder, and garlic powder. Add spinach mixture to the center of the breasts and fold back over. Place in the baking dish.
  • Bake in the preheated oven for 18-20 minutes or until they reach an internal temperature of 165 degrees Fahrenheit.

Notes

  • Take care not to cut the chicken breasts all of the way through or the spinach filling will fall out during baking.
  • If you are having difficulty closing the chicken breast over the filling, you can secure it with some toothpicks. Just make sure you remove them before serving!
  • For best results, let the chicken breasts rest for 5 minutes before serving. This helps to make them nice and juicy.

Nutrition

Calories: 325kcal | Carbohydrates: 10g | Protein: 31g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 643mg | Potassium: 886mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4428IU | Vitamin C: 21mg | Calcium: 214mg | Iron: 3mg

KFC Copycat Potato Wedges (Air Fryer Method)

by 66 Comments

These Air Fryer Potato Wedges are air-fried for a healthier version of the breaded KFC wedges. No worry about deep frying with the Air Fryer around. 

cooked potato wedges on white paper

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

These potato wedges aren’t your normal everyday potato wedges. They’re crispy, very well seasoned, and fluffy on the inside.

If you've been following my blog journey from week to week, you'll notice that I'm obsessed with my Air Fryer. I bought it when I was pregnant because I was craving French fries. My first air fryer recipe shared here was this Air Fryer General Tso Chicken Recipe.

These wedges take a little more effort than traditional potato wedges, but it’s so worth it in the end! They are quick and easy to cook in the air fryer, and way less messy than traditional deep frying. They come out perfectly crispy, and the seasoning is just too good!

Serve them up as an appetizer or side for one delicious bite. You’ll be so pleased you skipped KFC and made these at home instead!

Be sure to try my Air Fryer Baked Potatoes and Air Fryer Sweet Potatoes too!

A Quick Glance at the Ingredients

  • Russet Potatoes - These starchy potatoes give you that fluffy, tender inside and crispy outside, just like the KFC classic. Yukon Golds can work too, just avoid waxy potatoes like red fingerlings, which won't get as fluffy.
  • Wet Ingredients - egg and milk create the binding layer for the seasoned breading to stick.
  • Dry Ingredients - all-purpose flour, seasoned salt, paprika, garlic powder, and ground black pepper.
  • Oil for spraying the wedges - use a high smoke-point oil (like avocado, canola, vegetable, or peanut oil).
Evo Oil Sprayer Glass, Non-Aerosol for Cooking Oils
Evo Oil Sprayer Glass, Non-Aerosol for Cooking Oils
I love this oil sprayer for getting a light, even coating of oil without overdoing it. It's ideal for air frying.
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How to make these Breaded Air Fryer Potato Wedges

First, grab two equally sized Russet potatoes. Then, you'll cut them into equal-sized wedges. Here's a helpful graph on cutting potato wedges. Make sure the wedges are of a similar size so they cook evenly.

cut potatoes that were cut into wedges

Then whisk your egg and milk in a medium-sized bowl. Place your potato wedges in the bowl and coat them with the mixture. Set aside.

eggs mixed in cowl with whisk
wedges soaked in egg mixture

Next, in another medium bowl, combine your flour, seasoning salt, garlic powder, paprika, and black pepper in a bowl and stir until combined.

Next, take your potato wedges and coat them in the flour mixture, making sure all sides are covered. Shake off any excess flour.

seasoned flour in bowl
hand putting potato wegde into seasoned flour

Once your wedges are coated, it's time to place them in the Air Fryer basket. Spray the bottom of the Air Fryer basket with oil so your wedges won't stick. Then lay them in a single layer on the air fryer basket.

Then spray your air fryer wedges to cover any flour spots.

spraying wedges in air fryer basket
floured wedges in air fryer basket

Close the air Fryer and set the temperature to 360 degrees Fahrenheit for 22 minutes. After 11 minutes, open your Air Fryer. If you see any spots of flour on these side of the wedges, spray them with oil. Then, flip your wedges and spray this side with oil. Close the air fryer and cook for the remaining 11 minutes.

finished air fryer potato wedges in air fryer basket

And done 🙂 Once this batch of wedges is done, repeat until all your potato wedges are cooked.

Can you make these without oil?

Using some oil is best; it helps the wedges cook more evenly and become crispy and brown. If you don’t spray them with oil, the flour coating can remain quite dry. You’ll need a lot less than traditional deep frying for sure though!

Can you make them ahead and reheat them?

These seasoned potato wedges are great right out of the air fryer, but if you have leftovers don’t throw them out! One of the reasons I love the air fryer so much is because it reheats so well!

Cooked wedges can be stored in an airtight container in the fridge for up to 3 days. To reheat them, preheat the air fryer to 380°F and cook them for 3 to 5 minutes, shaking halfway through. They’ll come out perfectly crispy and taste as they’ve just been cooked!

What do you serve them with?

These crispy air fryer wedges are great to serve as an appetizer with dips like ketchup, spicy mayo, or Vinegar BBQ Sauce, they are an excellent addition to game day! they are also great served as a side with a main, try them with some of these favorites:

Tanya's Recipe Notes and Tips

  • I recommend that you cook these wedges in batches. You can add all the wedges in at the same time, but it would require you to turn the wedges in every five minutes or so with silicone tongs. For best results, laying the wedges in a single layer is suggested.
  • It’s best not to cut the potatoes too far ahead of time as they can start to brown. If you’d like to prep them ahead, cut the wedges and keep them covered in a bowl of water till ready to cook.
  • Grease your air fryer basket with a little oil before cooking, this will stop the wedges from sticking and will make them easier to flip.

And there you have it. Delicious golden breaded potato wedges just like KFC.

If you're looking for Air Fryer tips and tricks, check out my Air Fryer Tips and Tricks.

air fryer wedges in air fryer basket
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4.50 from 42 votes

KFC Copycat Potato Wedges (Air Fryer Method)

These Copycat KFC Potato Wedges are made in the Air Fryer! They are perfectly seasoned and the perfect side dish to your favorite meal. I’ve provided full step by step instructions so you can make a healthier version of these copycat KFC fries.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Side Dish
Cuisine: American
Keyword: Air fryer potato wedges, copycat KFC wedges, how to air fry wedges
Servings: 4 people
Calories: 227kcal
Author: Tanya

Ingredients

  • 2 large Russet Potatoes
  • 1 large egg
  • 1 Tablespoon milk
  • ½ cup all-purpose flour
  • 1 ½ Tablespoon Seasoned Salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • Oil for Spraying

Instructions

  • Wash and dry Russet potatoes. Cut into wedges, set aside.
  • Whisk egg and milk in a large bowl. Toss russet potatoes in egg mixture until potatoes are fully covered. Set aside.
  • Combine flour, seasoned salt, paprika, garlic powder, and black pepper in a medium sized bowl.
  • Take a russet potato wedge out of the egg mixture and place it in the flour mixture, coating all sides. Shake off any excess flour. Place wedge on the bottom of a greased Air Fryer basket.
  • Repeat with the remaining wedges, making sure the wedges are in a single layer on the bottom of the basket.
  • Spray the wedges with oil, covering any flour spots.
  • Close the Air Fryer basket and cook the wedges on 360 degrees Fahrenheit for 11 minutes. Open basket, spray any flour spots that you see on the wedges, then flip the wedges. Spray this side of the wedges. Close the Air Fryer basket and cook for 11 more minutes.
  • Serve wedges with ketchup and enjoy 🙂

Notes

Notes on Air Fryer Potato Wedges

  • I recommend that you cook these wedges in batches. You can add all the wedges at once, but you'll need to turn them every five minutes or so with silicone tongs. For best results, laying the wedges in a single layer is suggested.
  • I suggest you serve these wedges with ketchup.
  • It's best not to cut the potatoes too far ahead of time as they can start to brown. If you'd like to prep them ahead, cut the wedges and keep them covered in a bowl of water til ready to cook.
  • Grease your air fryer basket with a bit of oil before cooking. This will stop the wedges from sticking and will make them easier to flip

Nutrition

Calories: 227kcal | Carbohydrates: 46g | Protein: 7g | Fat: 1g | Cholesterol: 53mg | Sodium: 2647mg | Potassium: 805mg | Fiber: 2g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 10.5mg | Calcium: 36mg | Iron: 2.6mg

This recipe was originally published in February 2019 and updated with new tips and additional information.

Broccoli Slaw

by 2 Comments

This no mayo broccoli slaw is the perfect salad side dish for grilling and potlucks, or to serve as part of an easy weeknight dinner. Quick and easy to make, this tangy slaw is packed full of fresh veggies and makes for a light and healthy accompaniment to any meal.

No mayo slaw in a bowl ready to serve.

This post contains affiliate links, please read my full disclaimer here.

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

This broccoli slaw is my current squeeze, seriously can not get enough of it! Super quick and easy to make, it has a nice tangy flavor, whilst being slightly sweet, and it's so easy to pair with all of your favorite meals.

Made without mayonnaise, this is a great healthy slaw recipe that is low in calories and fat. You can make this with a store-bought broccoli slaw mix for convenience, or, cut your own broccoli with the aid of a food processor.

This salad side is light and fresh, with just the right amount of zing, and it's perfect to serve up at your cookouts throughout the summer!

Be sure to try my Vinegar Coleslaw and Creamy Broccoli Cauliflower Salad too!

Red onion and broccoli slaw in a white bowl.

How to make broccoli slaw

  • Gather your ingredients
Ingredients to make the recipe.
  • Add broccoli slaw, sliced red onion, apple cider vinegar, honey, dijon mustard, salt, black pepper, and red pepper flakes to a large bowl and stir until thoroughly combined.
Ingredients for the slaw in a glass bowl.
  • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.
The ingredients mixed together in a white bowl.

Can you make it ahead of time?

For the tastiest slaw, ideally you want to make this up at least an hour before serving, and let it sit, covered in the fridge, to let the flavors develop. Once made, it will keep well for a couple of days. Because this slaw doesn't have a mayo dressing, it can also be frozen for 2 to 3 months. Place it into bags and remove as much air as possible and thaw overnight in the fridge.

Can you use cabbage instead of broccoli?

You can easily use cabbage slaw instead to make this recipe if you prefer or make a kale or brussel sprout slaw instead. The dressing is also super versatile and can easily be used with other favorite salad recipes.

What do you serve it with?

This broccoli slaw is a great side dish to serve up as part of a cookout with grilled meats, hot dogs, and burgers and it's also perfect to serve as part of a regular weeknight dinner. Because it is made without mayo, it travels well, so is a great option for picnics and pot lucks. Try it with some of these favorite recipes:

Close up of broccoli slaw in a white bowl.

Recipe Notes and Tips

  • You can make your own broccoli slaw by shredding 2 broccoli stalks and 1 medium-sized carrot in a food processor. Using a food processor will result in finer shreds than you will find in most grocery store bagged versions.
  • Slice the red onion thinly so that it isn't too overpowering.
  • Make this recipe vegan by swapping the honey for maple syrup.

More Salad Recipes

No mayo slaw in a bowl ready to serve.
Print Recipe
5 from 2 votes

Broccoli Slaw

This no mayo broccoli slaw is the perfect salad side dish for grilling and potlucks, or to serve as part of an easy weeknight dinner. Quick and easy to make, this tangy slaw is packed full of fresh veggies and makes for a light and healthy accompaniment to any meal.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: easy broccoli slaw recipe, how to make broccoli slaw, no mayo broccoli slaw
Servings: 4 servings
Calories: 81kcal
Author: Tanya

Ingredients

  • 10 oz broccoli slaw bag or homemade
  • ½ cup thinly sliced red onion
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespoons honey
  • 1 Tablespoon dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon red pepper flakes

Instructions

  • Add broccoli slaw, sliced red onion, apple cider vinegar, honey, dijon mustard, salt, black pepper, and red pepper flakes to a large bowl and stir until thoroughly combined.
  • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

Notes

  • You can make your own broccoli slaw by shredding 2 broccoli stalks and 1 medium-sized carrot in a food processor. Using a food processor will result in finer shreds than you will find in most grocery store bagged versions.
  • Slice the red onion thinly so that it isn't too overpowering.
  • Make this recipe vegan by swapping the honey for maple syrup.

Nutrition

Calories: 81kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 354mg | Potassium: 286mg | Fiber: 1g | Sugar: 14g | Vitamin A: 306IU | Vitamin C: 68mg | Calcium: 44mg | Iron: 1mg

How to Cut Broccoli

by 4 Comments

If you’re looking to learn how to cut broccoli then look no further. This post will teach you all the tips on how to cut broccoli florets and what to do with the broccoli stem.

florets and stalk on cutting board

Broccoli is one healthy vegetable and can be purchased already cut in your refrigerator or freezer section. I find that this can be a little pricier than purchasing a head of broccoli and cutting it yourself. Once I learned the proper way to cut broccoli and reduce waste, I knew I had to come here and share. 

This vegetable can be used in so many recipes. The florets could be used in broccoli and cauliflower salad or simply roasting broccoli florets. The stems can be used in broccoli slaw, stir fry, or vegetable soup.

Tools Needed for Cutting Broccoli

  • cutting board
  • sharp knife (Chef's knife and/or paring knife)
  • food processor (optional if shredding the stem)

Parts of Broccoli

Understanding the basics of the parts of broccoli is helpful in understanding how to cut it. The diagram below shows the basic parts which include the broccoli head, florets, stems, and stalk. Each part can be cut and used in multiple ways.

head of broccoli with labels of parts of broccoli

How to cut broccoli

First, rinse your broccoli under running water and then lightly pat it with a paper towel or cloth. 

Then, place your broccoli head on its crown with the stem facing up. 

Use a knife (a paring knife is great for this part) and cut off the florets, at the stem, in an angle direction towards the center of the floret head.

cutting broccoli florets in wooden cutting board

Start with the florets on the outside of the broccoli head before cutting off the ones on the inside. 

Once all the florets are removed, continue to cut them until they are your desired size and in equal sizes. 

cutting broccoli florets in half on cooking board

Set the florets aside and use them in your favorite recipe or eat them raw.

How to cut the stem of broccoli

Rather than throw away the stem, you can cut it and use it in other recipes. In order to cut the broccoli stem, you will want to cut off the exposed end of the bottom of the stem. Once that’s done, consider peeling the stem as the outer skin can be tough.

vegetable peeler peeling the broccoli stem

Then you can do the following:

  • Chop the stem into equal-sized pieces (great for soups and sautéing).
  • You can cut them into matchstick pieces (great for stir fry).
  • You can shred them in a food processor (great for slaws).

Broccoli vs Broccoli Crowns

hand holding broccoli crown

Broccoli crowns are broccoli are both forms of broccoli. The crown doesn't have a long stalk and generally has more stems and florets. Cut the crown the same way you would broccoli with a long stem.

And there you have it. An easy full-proof way to cut broccoli and use all the parts of it.

Creamy Dill Potato Salad

by 2 Comments

Perfect for picnics, cookouts and everyday meals, this creamy dill potato salad is a must have side dish this summer! Made with red skinned potatoes, sour cream and mayonnaise, this potato salad is full of herby goodness thanks to the fresh dill.

Overhead shot of creamy dill potato salad in a white serving bowl.

This post contains affiliate links, please read my full disclaimer here.

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

I can never resist serving up a deliciously creamy potato salad when we are doing some grilling. Super easy to make, it's always the first side to disappear from the table!

This potato salad is seasoned with dill for a deliciously herby and fresh flavor, and it works so well with the creamy and tangy dressing. Celery and red onion add a great crunchy texture and the red skinned potatoes give it a fantastic color to serve.

Simple and quick to make with just a handful of ingredients, this recipe is a sure fire hit for those summer cookouts!

Be sure to try my Southern Potato Salad and Creamy Broccoli Cauliflower Salad too!

A bowl of potato salad next to a piece of fresh dill.

How to make creamy dill potato salad

  • Gather your ingredients.
ingredients for dill potato salad laid on table with text naming each ingredient
  • Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set them aside to cool.
Chopped potatoes in a pot of water.
  • Mix the mayonnaise, sour cream, apple cider vinegar, dill in a large bowl until combined.
The potato salad dressing mixed together.
  • Add cooled potatoes, red onion, celery and stir until combined.
Ingredients for the dressing in a bowl.
Cooked potatoes mixed in the dressing.
  • Cover and refrigerate for at least 1 hour or overnight.
  • Add salt and pepper to taste. Serve and enjoy
Clos eup of the dill potato salad.

How long does it keep?

Once made, it's best to allow this dill potato salad to sit in the fridge for at least an hour before serving. This will allow the flavors to develop so that it's extra tasty. It can easily be made a day or two ahead of time and be kept covered in the fridge.

Because this recipe contains mayo and sour cream, it's best not to leave it out at room temperature for more than a couple of hours.

Can you make this with other potatoes?

I love using red skinned potatoes for this creamy salad. They are a waxy variety so they are really nice and buttery and hold their shape well. I also love the pop of color the skins add, and you don't have to peel them!

You can make this with other waxy varieties like baby or fingerlings, or, if you prefer a softer and fluffier potato salad, feel free to use starchy potatoes like Russets or Yukon Golds.

Can you make it healthier?

This potato salad dressing is made with sour cream and mayonnaise to give it a super creamy and rich texture. If you want to cut down on fats and calories, you could use low fat mayo and sour cream, or try swapping the sour cream for healthier Greek yogurt which will still give you that tasty tangy flavor.

What do you serve it with?

This creamy dill potato salad can easily be served up as a side with your favorite weeknight meals, and it's a must for your grilling and cookouts this summer. Try it with these favorite recipes:

Dill potato salad in a white serving bowl.

Recipe Notes and Tips

  • Boil the potatoes til fork tender, but take care not to overcook them.
  • Let the potatoes cool fully before adding to the dressing. If they are hot, it can cause the mayonnaise to split and the potato salad will be oily.
  • I prefer to keep the skins on the potatoes for color and texture, but you can peel them if you prefer.
  • Because it contains dairy, this recipe is not suitable for freezing.

More Potato Side Dishes

Overhead shot of creamy dill potato salad in a white serving bowl.
Print Recipe
5 from 2 votes

Creamy Dill Potato Salad

Perfect for picnics, cookouts and everyday meals, this creamy dill potato salad is a must have side dish this summer! Made with red skinned potatoes, sour cream and mayonnaise, this potato salad is full of herby goodness thanks to the fresh dill.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: herby potato salad, potato salad with dill, potato salad with mayonnaise
Servings: 8 servings
Calories: 267kcal
Author: Tanya

Ingredients

  • 3 lbs red potatoes chopped into 1-inch chunks
  • ¾ cup of mayonnaise
  • ¼ cup sour cream
  • 2 Tablespoons of apple cider vinegar
  • ⅓ cup fresh chopped dill
  • ½ a red onion diced about ½ cup
  • 1 celery stalk diced about ½ cup
  • Salt and pepper to taste

Instructions

  • Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set them aside to cool.
  • Mix the mayonnaise, sour cream, apple cider vinegar, dill in a large bowl until combined. Add cooled potatoes, red onion, celery and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
  • Add salt and pepper to taste. Serve and enjoy.

Notes

  • Boil the potatoes til fork tender, but take care not to overcook them.
  • Let the potatoes cool fully before adding to the dressing. If they are hot, it can cause the mayonnaise to split and the potato salad will be oily.
  • I prefer to keep the skins on the potatoes for color and texture, but you can peel them if you prefer.
  • Because it contains dairy, this recipe is not suitable for freezing.

Nutrition

Calories: 267kcal | Carbohydrates: 28g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 174mg | Potassium: 822mg | Fiber: 3g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg

Air Fryer Calzones

by 10 Comments

Mix up your pizza nights with these homemade air fryer calzones. Loaded with pepperoni, green peppers, onion, sausage and cheese, these folded pizzas are perfect for a family night in, served up with your favorite dips and sauces.

air fryer calzones on baking sheet

This post contains affiliate links, please read my full disclaimer here.

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

These air fryer calzones are one delicious treat! Since first making them, they are now requested by my family on the regular! They are a perfect alternative to your usual Friday night takeout and they are so simple to make!

Made with store-bought pizza dough, these are crazy easy to make and the air fryer cooks the dough so perfectly, and super quickly!

Have fun using your own favorite fillings, and get these on the table in less than 30 minutes!

Try my Air Fryer Pizza too, and be sure to use my favorite No-Cook Pizza Sauce for the filling!

How To Make Air Fryer Calzones

  • Split the pizza dough into six pieces. Make sure to coat it in flour first, so it does not stick to your hands.
  • Roll each piece of dough out or stretch it with your hands until it is about 6 inches all the way around.
  • Layer the dough with pizza sauce, pepperoni, onion, bell pepper, sausage and mozzarella cheese. Or feel free to use the fillings you prefer.
filling on top pf pizza dough before foldng
  • Fold the dough over and seal the edges with a fork.
  • Spray the air fryer with olive oil spray. Place the calzones in the air fryer and spray them with olive oil spray.
calzones in air fryer basket before air frying
  • Cook on 370F for 8-10 minutes.
finished air fryer calzones in air fryer basket

What's the best pizza dough to use?

I love the ease and convenience of using store-bought dough to make these air fryer calzones. Most grocery stores will have this either in the chilled or frozen sections. If frozen, make sure that it is fully thawed before using. If you have a favorite homemade pizza dough recipe, you can for sure use that instead, or use a gluten-free recipe if you have an intolerance.

Can you use other fillings?

These folded pizzas are easy to adapt to suit your whole family's taste - I love making them with my kids so they can place in their favorite ingredients! These are meaty and filled with sausage and pepperoni, onion and green bell pepper, and of course, shredded mozzarella! Mix things up with other veggies or meats, basically, if you can put it on pizza you can put it in a calzone!

Can you make them ahead of time?

You can fill and fold the calzones and keep them covered in the fridge for an hour or two before you want to cook them. I wouldn't recommend that you make them further ahead than this as the pizza dough can dry out.

Cooked calzones will keep well in the fridge for up to 4 days and can be reheated in the air fryer at 360F for around 5 minutes until warmed through.

air fryer calzones broken open to see nside with filling

Recipe Notes and Tips

  • Make sure your pizza dough is fully thawed before using. Homemade pizza dough can be made 3 to 4 days ahead of time and be kept in the fridge.
  • Pizza dough is very sticky, so be sure to coat it in flour and roll it out on a floured surface.
  • Don't go too crazy on the fillings, the calzone need to be fully sealed before the are cooked.
  • If you make these in a basket air fryer, you will have to cook them in batches. You can keep them warm in the oven once cooked.

More Air Fryer Recipes

air fryer calzones on baking sheet
Print Recipe
5 from 5 votes

Air Fryer Calzones

Mix up your pizza nights with these homemade air fryer calzones. Loaded with pepperoni, green peppers, onion, sausage and cheese, these folded pizzas are perfect for a family night in, served up with your favorite dips and sauces.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: air fried calzone, air fryer folded pizza, how to make calzones in an air fryer
Servings: 6 calzones
Calories: 522kcal
Author: Tanya

Ingredients

  • 1 pound pizza dough see notes
  • 1 cup pizza sauce plus more for dipping
  • 7 ounces pepperoni chopped
  • ½ cup diced onion
  • ½ cup diced green bell pepper
  • 4 ounces Italian sausage cooked and crumbled
  • 6 ounces mozzarella cheese shredded
  • Spray olive oil

Instructions

  • Split the pizza dough into six pieces. Make sure to coat it in flour first, so it does not stick to your hands.
  • Roll each piece of dough out or stretch it with your hands until it is about 6 inches all the way around.
  • Layer the dough with pizza sauce, pepperoni, onion, bell pepper, sausage and italian cheese.
  • Fold the dough over and seal the edges with a fork.
  • Spray the air fryer with olive oil spray. Place the calzones in the air fryer and spray them with olive oil spray. Cook on 370 degrees Fahrenheit for 8-10 minutes.

Notes

  • Make sure your pizza dough is fully thawed before using. Homemade pizza dough can be made 3 to 4 days ahead of time and be kept in the fridge.
  • Pizza dough is very sticky, so be sure to coat it in flour and roll it out on a floured surface.
  • Don't go too crazy on the fillings, the calzone need to be fully sealed before the are cooked.
  • If you make these in a basket air fryer, you will have to cook them in batches. You can keep them warm in the oven once cooked.
  • I used store-bought pizza dough. It can be found at some grocery stores. Pizza dough can also be found in the frozen section in some grocery stores.

Nutrition

Calories: 522kcal | Carbohydrates: 41g | Protein: 22g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 1580mg | Potassium: 322mg | Fiber: 2g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 14mg | Calcium: 163mg | Iron: 3mg

Baked Jamaican Jerk Shrimp

by 2 Comments

Baked in the oven, this Jamaican Jerk Shrimp recipe is one quick, easy and delicious meal that comes together in minutes. Bell peppers, pineapple and red onions are baked with marinated jerk shrimp for a weeknight dinner that doesn't compromise on flavor. This recipe is a keeper!

jamaican jerk shrimp in sheetpan lined with foil and reynolds wrap

This post is kindly sponsored by Reynolds Wrap®.

This post contains affiliate links, please read my full disclaimer here.

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

After a long day of work, I don't always want to spend hours in the kitchen to get dinner on the table. This Baked Jamaican Jerk Shrimp recipe is more than perfect for those days! Easy to prep and cook, this is full of flavor and is a constant on our family menu!

To make this recipe super fuss-free, I use Reynolds Wrap® Non-Stick Foil. Just line your baking sheet and the food lifts right off so there's no messy clean-up afterward. It makes prepping, cooking and cleanup so easy so that I can spend more time catching up with my family.

Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to use cooking spray or oil. I like to add a little bit of olive oil to this recipe for added flavor, but it’s totally up to you. 

Cooking a delicious family dinner doesn't need to take hours. This Baked Jamaican Jerk Shrimp is so quick to prep and the clean-up afterward is non-existent, meaning that you can spend more time doing the things you love!

Be sure to try my Baked Jamaican Jerk Chicken and Air Fried Jamaican Jerk Pork too!

Ingredients Needed

ingredients for jamaican jerk shrimp

How to make Baked Jamaican Jerk Shrimp

  • Add shrimp, a little olive oil and jerk seasoning to a large bowl and stir to combine. Place in the fridge and allow to marinate for 20 minutes.
shrimp marinating in glass bowl
  • Preheat the oven to 450 degrees Fahrenheit. Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick.
hands holding foil
  • Once the oven is preheated, add sliced green bell pepper, red bell pepper, red onion and pineapple to the lined sheet pan. Drizzle the peppers, onion, and pineapple with a little olive oil and season with salt and pepper. Bake in the preheated oven for 15 minutes.
peppers, onions, and pineapple
  • After 15 minutes, remove the sheet pan and slide the peppers and onions to one side of the sheet pan. Add the marinated shrimp to the cleared side of the sheet pan in a single layer. Return the baking sheet to the oven and bake for an additional 10 minutes, until the shrimp is cooked through.
sheet pan lined with foil with shrimp, peppers, and pineapple
  • Remove and serve with warm tortillas, lettuce wraps or over rice. Enjoy.
jamaican jerk shrimp in bowl on top of rice

What is jerk seasoning?

Jerk is a quintessential spice mix that is used in Jamaican cooking. It's a blend of herbs, spices and peppers to create a flavorful rub or marinade for chicken, shrimp, pork, beef and vegetables. It is widely available to buy in stores, but I love to make my own so that I can control the level of spice. Be sure to check out my Homemade Jerk Seasoning.

Can you use frozen shrimp?

I prefer to use fresh raw shrimp, but frozen is often so much more convenient. If using frozen, make sure that they are fully thawed before marinating them. Thaw them in the fridge overnight, or, you can quickly defrost them by running them under cold water for a few minutes. Pat them dry before seasoning them.

What do you serve it with?

This Jamaican jerk shrimp and vegetables are great to serve over a bed of rice for a healthy and filling family dinner, or serve in tortilla wraps like a fajita! For a lower-carb option, you can pile the shrimp into lettuce wraps. This recipe has a good mix of protein and veggies and is low in fat and fairly low in carbs.

Recipe Notes and Tips

  • Place the Reynolds Wrap® Non-Stick Foil on the baking sheet dull side up. The dull side has a food-safe, non-stick coating so you don't have to use oil.
  • Pat the shrimp dry before marinating to remove excess water. If you don't they can get a little mushy when baked.
  • The Jerk seasoning for the shrimp doesn't contain acid, so you can let it marinate in the fridge for up to 8 hours. I like to let it marinate while the veggies are cooking and I find that's enough time for it to soak up those flavors.

More Shrimp Recipes

Print Recipe
5 from 2 votes

Baked Jamaican Jerk Shrimp

Baked in the oven, this Jamaican jerk shrimp recipe is one quick, easy and delicious meal that comes together in minutes. Bell peppers, pineapple and red onions are baked with marinated jerk shrimp for a weeknight dinner that doesn't compromise on flavor. This recipe is a keeper!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Jamaican
Keyword: easy jerk shrimp, oven baked jark shrimp, shrimp with jerk seasoning
Servings: 4 servings
Calories: 158kcal
Author: Tanya

Ingredients

  • Reynolds Wrap® Non-Stick Foil
  • 1 lb large shrimp peeled and deveined, patted dry
  • 1 Tablespoon olive oil separated
  • 1 Tablespoon dry jerk seasoning
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • ½ red onion sliced
  • 1 cup chopped pineapple
  • Salt and pepper about ½ teaspoon each

Instructions

  • Add shrimp, ½ Tablespoon olive oil, and jerk seasoning to a large bowl and stir to combine. Place in the fridge and allow to marinate for 20 minutes.
  • Preheat oven to 450 degrees Fahrenheit. Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick.
  • Once the oven is preheated, add sliced green bell pepper, red bell pepper, red onion, and pineapple to the lined sheet pan. Drizzle the peppers, onion, and pineapple with ½ Tablespoon olive oil and season with salt and pepper. Bake in the preheated oven for 15 minutes.
  • After 15 minutes, remove the sheet pan and slide the peppers and onions to one side of the sheet pan. Add the marinated shrimp to the cleared side of the sheet pan in a single layer. Return the baking sheet to the oven and bake for an additional 10 minutes, until the shrimp is cooked through.
  • Remove and serve with warm tortillas, lettuce wraps, or over rice. Enjoy.

Notes

  • Place the Reynolds Wrap® Non-Stick Foil on the baking sheet dull side up. The dull side has a food-safe, non-stick coating so you don't have to use as much oil.
  • Pat the shrimp dry before marinating to remove excess water. If you don't they can get a little mushy when baked.
  • The Jerk seasoning for the shrimp doesn't contain acid, so you can let it marinate in the fridge for up to 8 hours. I like to let it marinate while the veggies are cooking and I find that's enough time for it to soak up those flavors.

Nutrition

Calories: 158kcal | Carbohydrates: 12g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1259mg | Potassium: 347mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1863IU | Vitamin C: 83mg | Calcium: 82mg | Iron: 1mg

Steakhouse Creamed Spinach

by 4 Comments

Rich and cheesy, this creamed spinach recipe is just like the one from your favorite steakhouse. Thick and creamy, this vegetable side dish takes minutes to make in a skillet and is a wonderful accompaniment to any main.

Thick creamed spinach in a white serving bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

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

I can not wait for you to try this delicious creamed spinach recipe! Seasoned with onion, garlic, parmesan, and nutmeg, this spinach side dish is thick, rich, creamy, and full of flavor, just like your favorite at the local steakhouse!

This is a super easy side dish to make, and with a few simple ingredients, it comes together quickly on the stovetop in a skillet.

This is one veggie side dish that you can't say no to!

Be sure to try my Creamed Corn and Creamed Cabbage and Sausage too! And if you love a good steakhouse side dish, you'll love these sauteed mushrooms.

A wooden spoon stirring the steakhouse creamed spinach.

How to make steakhouse creamed spinach

  • Bring a large pot of salted water to a boil. Blanch the spinach for 20-30 seconds. Then drain. Once the spinach is cool enough to handle, use paper towels to squeeze as much water out of the spinach as possible.
  • Since this is a lot of spinach, this reduces it a nice bit so it will fit in the skillet without cooking it in batches. It also keeps the spinach bright and green.
Wilted spinach in a bowl.
  • Heat the butter in a skillet over medium heat. Once the butter starts bubbling, add the onion and cook until it starts to brown. Add the garlic and cook until fragrant.
Onion and garlic cooking in a skillet.
  • Stir in the milk, cream, and cream cheese. Reduce the heat a little and simmer until this mixture thickens slightly, stirring occasionally.
Cream added to the skillet.
  • Stir in the parmesan, spinach, salt, pepper, and pinch of nutmeg.
Spinach and parmesan added to the cream.
Stirring the spinach and parmesan into the cream.

Can you use frozen spinach?

I highly recommend that you use fresh spinach for this recipe. Frozen spinach tends to be quite bitty, using fresh will give you more texture. Use baby spinach that is nice and tender rather than the larger spinach leaves. If you do use the larger leaves, they will require a little extra time to blanch so that they are nice and soft.

Can you make it ahead of time?

This is a favorite side dish of mine as it takes minutes to prep and cook, so it's great to do at the last minute. You can keep it warm on the stovetop for a little while til ready to serve. It's best not to make this too far ahead of time as the cream will thicken a lot if it is cooled.

Can you make it healthier?

The joy of this steakhouse creamed spinach is that it is wonderfully indulgent! If you are looking to cut down a little on fat and calories you could use low-fat cream cheese and half-and-half instead of cream, but I much prefer it full fat!

What do you serve it with?

This spinach side dish works wonderfully with so many main courses. Try it with:

Close up of the creamed spinach in a skillet ready to serve.

Recipe Notes and Tips

  • For best results, use fresh baby spinach.
  • Once blanched, squeeze as much excess water out of the spinach as possible, this will help to create a thick and rich cream sauce.
  • Taste the spinach before serving and adjust the seasonings to suit.

More Vegetable Side Dishes

Thick creamed spinach in a white serving bowl with a spoon.
Print Recipe
5 from 4 votes

Steakhouse Creamed Spinach

Rich and cheesy, this creamed spinach recipe is just like the one from your favorite steakhouse. Thick and creamy, this vegetable side dish takes minutes to make in a skillet and is a wonderful accompaniment to any main.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: easy creamed spinach recipe, how to make creamed spinach, spinach side dish
Servings: 4 servings
Calories: 371kcal
Author: Tanya

Ingredients

  • 20 ounces baby spinach
  • 3 Tablespoons unsalted butter
  • 1 small yellow onion chopped
  • 2 garlic cloves minced
  • ¾ cup milk
  • ½ cup cream
  • 4 ounces cream cheese block style
  • ¼ cup grated Parmesan
  • Salt and pepper to taste
  • Pinch of nutmeg

Instructions

  • Bring a large pot of salted water to a boil. Blanch the spinach for 20-30 seconds. Then drain. Once the spinach is cool enough to handle, use paper towels to squeeze as much water out of the spinach as possible.
  • Heat the butter in a skillet over medium heat. Once the butter starts bubbling, add the onion and cook until it starts to brown. Add the garlic and cook until fragrant.
  • Stir in the milk, cream, and cream cheese. Reduce the heat a little and simmer until this mixture thickens slightly, stirring occasionally.
  • Stir in the parmesan, spinach, salt, pepper, and pinch of nutmeg.

Notes

  • For best results, use fresh baby spinach.
  • Once blanched, squeeze as much excess water out of the spinach as possible, this will help to create a thick and rich cream sauce.
  • Taste the spinach before serving and adjust the seasonings to suit.

Nutrition

Calories: 371kcal | Carbohydrates: 13g | Protein: 10g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 345mg | Potassium: 971mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14501IU | Vitamin C: 42mg | Calcium: 308mg | Iron: 4mg

Fresh Corn Salad Recipe

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Make the most of the seasonal produce with this delicious fresh corn salad recipe. Tossed in a simple honey vinaigrette and packed full of fresh ingredients, this is loaded full of the good stuff. Simple to make, it's perfect for picnics and cookouts!

A fresh corn salad served in a white bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

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

I can not resist buying fresh corn on the cob when it starts to appear in stores, the texture, the sweet flavor, it's too hard to resist!

This fresh corn salad recipe is the perfect way to make the most of those ears of corn. Light and bright, it makes for a fabulous side dish for so many meals, and it's perfect for potlucks, picnics and summertime eats.

Simple and quick to make, the corn is wonderfully seasoned and baked to enhance all of those natural sweet flavors. The honey dressing compliments perfectly and it's full of texture and flavor. I also added cheese to this recipe (because it's delicious) but you can feel free to opt it out of cheese isn't your thing.

I know you are going to love this!

Be sure to try my Creamed Corn and Air Fryer Corn on the Cob too!

Overhead shot of a corn salad served in a white bowl.

How to make Fresh Corn Salad

  • Gather your salad ingredients.
Ingredients to make the corn salad.
  • Preheat Oven to 375 degrees Fahrenheit.
  • Place corn on a baking sheet and set aside. In a small bowl, add melted butter, salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika. Pour the butter mixture over the ears of corn, ensuring all pieces of the corn are covered.
  • Place the baking sheet with the corn in the oven for 12-15 minutes or until corn is heated through and set aside.
Cooked corn on the cob on a baking sheet.
  • Meanwhile, add chopped cucumber, red onion, halved grape tomatoes, and mix them together in a large salad bowl. Set aside.
  • Once your corn is done cooking and cooled a bit, cut the corn kernels off the cobb and add it to the cucumber, onion, and tomato mixture, along with the Gorgonzola cheese (if using) and Italian parsley.
Salad ingredients mixed together.
  • Create your dressing by adding olive oil, apple cider vinegar, honey, salt, and black pepper, to a small glass container. Shake the container until all the ingredients have combined and emulsified.
Ingredients to make the dressing.
Dressing in a glass jar.
  • Pour the dressing mixture over the salad and toss everything to combine. Top with additional cheese and parsley if desired. Serve immediately or chill before serving.
Close up of a spoon in the fresh corn salad.

Can you use frozen or canned corn?

Fresh corn on the cob is best to use for this recipe. It has the best crunch and flavor and it's really hard to beat it. In a pinch, you can use frozen, thaw it first, toss in the butter and seasonings and then bake it on a sheet pan to warm it through. It's best not to use canned corn, as this can be quite soft and mushy in texture.

Can you make it ahead of time?

Yes! This is a great make-ahead salad, and because it doesn't contain dairy it travels great too! Enjoy it straight away, or cover it and keep it refrigerated. It will keep well for 3 to 4 days.

What do you serve it with?

This fresh corn salad recipe is great to serve up at a cookout with grilled BBQ, but it's also perfect to serve up as part of a weeknight dinner alongside chicken, fish, or beef. It's also a pretty great topping for tacos! Try it with these favorites:

Corn salad with fresh vegetables in a bowl.

Recipe Notes and Tips

  • This salad can be served immediately or chilled in the refrigerator for a few hours to amplify the flavors. 
  • The Gorgonzola cheese in this recipe is optional. You can also sub the gorgonzola with Feta cheese.
  • Make this salad vegan by using oil instead of butter, skip the cheese and swap the honey in the dressing for maple syrup.
  • The honey vinaigrette compliments this salad so well, but a creamy ranch would work great too!

More Salad Recipes

A fresh corn salad served in a white bowl with a spoon.
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5 from 1 vote

Fresh Corn Salad Recipe

Make the most of the seasonal produce with this delicious fresh corn salad recipe. Tossed in a simple honey vinaigrette and packed full of fresh ingredients, this is loaded full of the good stuff. Simple to make, it's perfect for picnics and cookouts!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: corn on the cob salad, corn salad with blue cheese, corn salsa recipe
Servings: 6 servings
Calories: 333kcal
Author: Tanya

Ingredients

  • 6 ears of fresh corn
  • 8 Tablespoons unsalted butter melted
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Italian Seasoning
  • ½ teaspoon paprika
  • ½ cup chopped cucumber
  • ½ cup chopped red onion
  • ⅓ cup of Gorgonzola Cheese optional
  • ⅓ cup grape tomatoes cut in half
  • ¼ cup chopped Italian Parsley

Dressing:

  • ¼ cup olive oil
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Preheat Oven to 375 degrees Fahrenheit.
  • Place corn on a baking sheet and set aside. In a small bowl, add melted butter, salt, black pepper, garlic powder, onion powder, Italian seasoning, and paprika. Pour the butter mixture over the ears of corn, ensuring all pieces of the corn are covered.
  • Place the baking sheet with the corn in the oven for 12-15 minutes or until corn is heated through and set aside.
  • Meanwhile, add chopped cucumber, red onion, halved grape tomatoes, and mix them together in a large salad bowl. Set aside.
  • Once your corn is done cooking and cooled a bit, cut the corn kernels off the cobb and add it to the cucumber, onion, and tomato mixture, along with the Gorgonzola cheese (if using) and Italian parsley.
  • Create your dressing by adding olive oil, apple cider vinegar, honey, salt, and black pepper, to a small glass container. Shake the container until all the ingredients have combined and emulsified.
  • Pour the dressing mixture over the salad and toss everything to combine. Top with additional cheese and parsley if desired. Serve immediately or chill before serving.

Notes

  • This salad can be served immediately or chilled in the refrigerator for a few hours to amplify the flavors. 
  • The Gorgonzola cheese in this recipe is optional. You can also sub the gorgonzola with Feta cheese.
  • Make this salad vegan by using oil instead of butter, skip the cheese and swap the honey in the dressing for maple syrup.
  • The honey vinaigrette compliments this salad so well, but a creamy ranch would work great too!

Nutrition

Calories: 333kcal | Carbohydrates: 22g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 494mg | Potassium: 352mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1057IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 1mg

How to Store Fresh Herbs

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Store your fresh herbs longer with these handy tips and tricks!

fresh herbs on a white background

When it comes to flavor, cooking with fresh herbs makes all the difference. Vibrant dill, zingy cilantro, and hardy thyme brighten just about every dish they’re in. As spring approaches, home gardens, farmers markets and local grocery stores will be filled with tons of fresh herbs ready to toss into salads, pastas, entrees and appetizers.

This is also the time of year when home cooks everywhere ask questions like: how do you store fresh herbs? And, how long can I store fresh herbs once I bring them home? Of course there’s always, how the heck do I extend the life of all these deliciously fresh herbs?

For a quick refresh on the best way to store fresh herbs, keep reading.

herbs in glass jars covered in plastic bags

The basics

Fresh herbs are notorious for spoiling early if they aren’t stored properly. We’ve all pulled a recently purchased bag of basil from the fridge only to find it wilted and a little slimy. Sound familiar?

The first step to understanding how to store fresh herbs is to know which kind of herb you’re working with.

Tender herbs vs. hardy herbs: What’s the difference?

Storing fresh herbs gets a lot easier once you learn there are two types of herbs: tender herbs and hardy herbs. How you store your herbs will depend on the herb type. Soft-stemmed varieties like dill, basil, mint, parsley and cilantro, are tender herbs. While herbs with hard, wood-like stems like rosemary, thyme, and oregano are considered hardy herbs.

If you’re ever in doubt as to which type of herb you’re working with, just check the herb’s texture and stem.

A quick word about chives: while chives feel soft to the touch, and they don’t have a hard stem, they’re actually considered hardy herbs. You’ll want to store these guys just like you would rosemary, thyme and oregano.

Washing the herbs

To ensure your fresh herbs are ready to use when you need them, give each bundle a good wash before starting the storing process. Salad spinners are great for washing and drying fresh herbs quickly. Use the spinner the same way you would if you were washing salad leaves.

If you don’t have access to a salad spinner, fear not! You can always rinse the herbs under cool water and gently dry them between two paper towels. Use caution if drying the herbs on a kitchen towel. Pressing down on the herbs too hard in the drying process may cause them to snap. And when fresh herbs break apart, they can leave behind a green stain.

herbs in a colander

How to store tender herbs

Tender herbs love moisture. These herbs stay fresher longer if you store them the same way you’d store cut flowers. First, cut a small amount of stem from the bottom of the herbs just as you would a bouquet of flowers. Next, place an inch of water in a small jar (a Mason jar works great) or a plastic quart container. You’ll want to make sure the stems stay upright in the container so they can absorb the water from the bottom, rather than laying in it.

Once your herbs are in their container, place a ziplock bag over the top to help lock in the moisture and prevent the herbs from drying out. Storing herbs in glass jars in the refrigerator will help keep your herbs fresh and flavorful until you’re ready to use them.

  • dill in a glass jar with a plastic bag over it
  • dill in glass jar with a plastic over it

How to store hardy herbs

Storing rosemary, thyme, or other hardy herbs doesn’t require quite as much water as tender herbs, but you’ll still need to provide some moisture in order to keep them fresh. To extend the shelflife of these herbs, fold or roll a damp paper towel around the bundle of herbs snuggly, then place them in a ziplock bag.

Dampen the paper towel every few days to ensure they don’t dry out.

  • rosemary and thyme on damp paper towel
  • rosemary and thyme in plastic bag

Should fresh herbs be refrigerated?

While you may be tempted to place your jar of herbs in a sunny spot on the kitchen counter, extra sun exposure may cause your herbs to yellow and wilt. Always place both tender and hardy herbs in the refrigerator.

How long can I store the herbs in the refrigerator?

Stored properly, most fresh herbs will stay fresh for up to two weeks in the refrigerator. Parsley, tarragon and rosemary will keep for up to three weeks.

Whether you’re trying to extend the life of your herbs or just trying to prevent them from wilting for a few extra days, following these simple steps makes storing fresh herbs a breeze.

Recipes Using Fresh Herbs

here are a few of my favorite recipes using fresh herbs.

Seasoned Air Fryer Broccoli

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Cook up a healthy veggie side dish in a few minutes with this easy air fryer broccoli recipe. Simply seasoned, roasted broccoli florets take minutes to prep and are so quick to cook using this fuss free method.

Air fryer broccoli served in a white bowl.

This post contains affiliate links, please read my full disclaimer here.

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

If you are looking to get some extra vegetables on to your dinner plate, then this air fryer broccoli is one tasty way to do it! Simple and quick to prep and cook, this healthy broccoli side dish is a great go to for any meal.

Seasoned with spices, roasting the broccoli is so much quicker compared to the oven, and it comes out perfectly tender and flavorful, with beautiful crispy edges.

Perfect to serve up as part of an easy family weeknight dinner, but tasty enough to serve to company!

Be sure to try my Creamy Broccoli Cauliflower Salad and Broccoli Rice Casserole too!

How to make air fryer broccoli

  • Gather your ingredients and prep the broccoli. For this recipe, I use fresh broccoli, olive oil, and seasonings that include kosher salt, garlic powder, onion powder, ginger powder, and black pepper. The spice combo is amazing!
Ingredients to make the recipe.
  • Preheat the air fryer to 350 degrees Fahrenheit.
  • In a large bowl, add broccoli florets, olive oil, kosher salt, onion powder, garlic powder, ginger powder, and black pepper. Toss to combine and ensure the broccoli florets are covered with the oil and seasonings.
Broccoli florets tossed in oil and seasonings.
  • Once the air fryer is preheated, lay the florets in the air fryer in a single layer. Cook the florets on 350F for 6-8 minutes, stopping and stirring the florets halfway through cooking. Remove, serve hot, and enjoy.
Raw broccoli in an air fryer basket.
Roasted broccoli in an air fryer basket.

Can you use frozen broccoli?

This recipe is for fresh broccoli, but you can easily use frozen with great results too. Don't thaw the broccoli. Just preheat your air fryer to 350 degrees Fahrenheit, and add the frozen broccoli florets once preheated. Set the timer for about 8-10 minutes and spray the broccoli with oil and season the broccoli halfway through cooking.

Can you oven roast broccoli instead?

I love roasting broccoli in the air fryer as it is so much quicker, plus it doesn't heat up the kitchen! If you don't have an air fryer, you can roast it in the oven at 400F for around 20 minutes instead. In the air fryer, it's ready in half the time and the results are pretty much identical.

Other ways to season this air fryer broccoli

I love the spice combo included in this air fryer broccoli, but feel free to change it up with some of the following suggestions:

What do you serve it with?

This broccoli side dish is great to serve as part of an everyday weeknight meal, but definitely wouldn't be out of place on a holiday table either. It's a great way to add lots of vitamins and minerals to your plate with very little effort! Try it with these family favorite dinners:

Recipe Notes and Tips

  • Cut the broccoli florets into similar sizes so that they cook through evenly, and shake the basket halfway through cooking.
  • Make sure that the broccoli is well coated in the oil and seasonings. The oil will help to crisp it up and cook evenly.
  • Try mixing up the seasonings depending on what you are serving it with. Try some chili flakes for a bit of a kick, or some Italian seasoning to serve alongside a pasta dish.
  • I use a temperarture of 350 Fahrenheit as I found a higher temperature for broccoli in the air fryer usually crisped too fast.

More Air Fryer Vegetables

If you have tried this Air Fryer Broccoli recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Air fryer broccoli served in a white bowl.
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4.50 from 2 votes

Seasoned Air Fryer Broccoli

Cook up a healthy veggie side dish in a few minutes with this easy air fryer broccoli recipe. Simply seasoned, roasted broccoli florets take minutes to prep and are so quick to cook using this fuss free method.
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Side Dish
Cuisine: American
Keyword: air frued broccoli, air fryer roasted broccoli, how to cook broccoli in an air fryer
Servings: 4 servings
Calories: 95kcal
Author: Tanya

Ingredients

  • 4 cups fresh broccoli florets rinsed and dried
  • 2 Tablespoons olive oil
  • ¾ teaspoons kosher salt or to taste
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon black pepper

Instructions

  • Preheat the air fryer to 350 degrees Fahrenheit.
  • In a large bowl, add broccoli florets, olive oil, kosher salt, onion powder, garlic powder, ginger powder, and black pepper. Toss to combine and ensure the broccoli florets are covered with the oil and seasonings.
  • Once the air fryer is preheated, lay the florets in the air fryer in a single layer. Cook the florets on 350F for 6-8 minutes, stopping and stirring the florets halfway through cooking. Remove and enjoy.

Notes

  • Cut the broccoli florets into similar sizes so that they cook through evenly, and shake the basket halfway through cooking.
  • Make sure that the broccoli is well coated in the oil and seasonings. The oil will help to crisp it up and cook evenly.
  • Try mixing up the seasonings depending on what you are serving it with. Try some chili flakes for a bit of a kick, or some Italian seasoning to serve alongside a pasta dish.

Nutrition

Calories: 95kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 467mg | Potassium: 296mg | Fiber: 2g | Sugar: 2g | Vitamin A: 568IU | Vitamin C: 81mg | Calcium: 45mg | Iron: 1mg

Honey Garlic Chicken Wings Recipe

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Perfectly sweet and totally addictive, these honey garlic chicken wings are so quick and easy to cook in the air fryer. Perfectly tender and juicy, the honey garlic sauce has a spicy kick that is hard to resist!

Honey garlic chicken wings served on a white plate.

This post contains affiliate links, please read my full disclaimer here.

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

Let's be honest, there is never a bad time for wings, whether you are watching the game or enjoying a family feast, they are always a crowd pleaser!

These honey garlic chicken wings are seriously divine! Sweet and sticky, your only regret will be that you didn't make more!

I also love this recipe as it's cooked in the air fryer, so they take about half the time compared to oven baking and they are a much healthier option than deep frying.

These wings come out so perfectly tender and juicy, I just know you are going to love them!

Be sure to try my Lemon Pepper Chicken Wings and Garlic Parmesan Wings too!

Close up of the air fried wings ready to eat.

How to make Honey Garlic Chicken Wings

  • Gather your ingredients.
Ingredients to make the recipe.
  • Preheat the air fryer basket to 400 degrees Fahrenheit for about 2-3 minutes.
  • Season chicken wings with kosher salt, black pepper, garlic powder, Italian seasoning, onion powder, and paprika. This ensures your meal is seasoned throughout.
Chicken wings tossed in seasonings.
  • Add chicken wings to the basket and cook for 20-25 minutes, shaking about every 7 minutes. Cook the wings until they are crispy and golden.
  • Chicken wings in an air fryer basket.
  • Cooked wings in an air fryer basket.
  • Once done, remove the wings and place them in a large bowl.
  • While the wings are cooking, combine butter, minced garlic, honey, vinegar, hot sauce, soy sauce, and ginger powder over medium-high heat. Stir together until butter is melted completely and all ingredients are combined.
Honey garlic sauce in a pot.
  • Pour the sauce over the cooked chicken wings in the bowl and toss to ensure all the chicken is covered in the sauce. Serve and enjoy.
Chicken wings tossed in honey garlic sauce.

Can you use frozen wings?

You can use frozen wings in this recipe, but it's best to thaw them fully before seasonings and cooking. Let them thaw in the fridge overnight before using. Be sure to pat them dry before starting the recipe, this will remove excess water and help them to crisp up beautifully.

If you'd like to cook the wings from frozen, follow the tips in my Air Fryer Frozen Chicken wings post.

Can you oven bake them?

Ever since I first got my air fryer, I hardly bake wings in the oven anymore. They are so much quicker and get perfectly crispy whilst remaining flavorful and tender. If you don't have an air fryer, you can bake the seasoned wings at 370 degrees Fahrenheit for around 40 minutes before tossing in the sauce.

What do you serve them with?

These air fryer honey garlic chicken wings make for a great appetizer served with carrot and celery sticks and your favorite dips. I love to serve them with blue cheese sauce and ranch. You can also serve them as part of a larger meal with a side of fries and some veggies.

The sauce is also incredible, so serving this over some rice is also a great idea.

Cooked honey garlic chicken wings served in a white bowl.

Recipe Notes and Tips

  • Pat the wings dry before seasoning for the best crispy texture.
  • Air fryers can run slightly differently, so cooking times may vary. Allow 20 to 25 minutes for the wings to be cooked.
  • I love to add a bit of hot sauce into the honey garlic sauce. Omit this is you don't like spicy foods, or add a little more in if you like your wings hot!

More Air Fryer Appetizers

Honey garlic chicken wings served on a white plate.
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5 from 3 votes

Honey Garlic Chicken Wings Recipe

Perfectly sweet and totally addictive, these honey garlic chicken wings are so quick and easy to cook in the air fryer. Perfectly tender and juicy, the honey garlic sauce has a spicy kick that is hard to resist!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer hoeny garlic wings, sweet chicken wings, wings in a honey sauce
Servings: 4 servings
Calories: 557kcal
Author: Tanya

Ingredients

For the Chicken:

  • 2 pounds chicken wings patted dry
  • 2 teaspoons Kosher Salt
  • 2 teaspoons Black Pepper
  • 2 teaspoons of Garlic Powder
  • 2 teaspoons Italian Seasoning
  • 2 teaspoons Onion Powder
  • 2 teaspoons Paprika

For the Sauce:

  • 8 Tablespoons unsalted butter
  • 2 Cloves Garlic minced
  • ¼ Cup Honey
  • 2 teaspoons Distilled White Vinegar
  • 1 teaspoon Soy Sauce
  • ¾ teaspoon Hot Sauce
  • ⅛ teaspoon ground ginger powder

Instructions

  • Preheat the air fryer basket to 400 degrees Fahrenheit for about 2-3 minutes.
  • Season chicken wings with kosher salt, black pepper, garlic powder, Italian seasoning, onion powder, and paprika. Add chicken wings to the basket and cook for 20-25 minutes, shaking about every 7 minutes. Cook the wings until they are crispy and golden.
  • Once done, remove the wings and place them in a large bowl.
  • While the wings are cooking, combine butter, minced garlic, honey, vinegar, hot sauce, soy sauce, and ginger powder over medium-high heat. Stir together until butter is melted completely and all ingredients are combined.
  • Pour the sauce over the cooked chicken wings in the bowl and toss to ensure all the chicken is covered in the sauce. Serve and enjoy.

Notes

  • Pat the wings dry before seasoning for the best crispy texture.
  • Air fryers can run slightly differently, so cooking times may vary. Allow 20 to 25 minutes for the wings to be cooked.
  • I love to add a bit of hot sauce into the honey garlic sauce. Omit this is you don't like spicy foods, or add a little more in if you like your wings hot!

Nutrition

Calories: 557kcal | Carbohydrates: 22g | Protein: 24g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 1363mg | Potassium: 297mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1396IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

Sweet Onion Dressing

by 17 Comments

Add some flavor to your salads with this delicious sweet onion dressing recipe. Made from scratch, this easy recipe takes minutes to make and is the perfect balance of sweet and tangy. I know you are going to love this one!

Sweet onion dressing in a glass bottle next to a fresh salad bowl.

This post contains affiliate links, please read my full disclaimer here.

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

My top tip for eating more salads is to make up a delicious salad dressing! This sweet onion sauce has got me eating salads all day long!

My first introduction to this delicious dressing was at a sandwich shop a.k.a Subway, and I had it on a turkey sandwich. Let's just say I've been hooked and this is one of my favorite dressings of all time.

Easy to make with a handful of ingredients, this sweet onion dressing comes together quickly and easily and has a wonderful blend of sweet and tangy flavors. Made from scratch, without mayo, this vegan dressing is seasoned with Dijon mustard for a totally addictive taste.

This salad dressing works great with my Quinoa Avocado Salad and Rotisserie Chicken Salad. Or pour it on greens topped with homemade croutons.

Overhead shot of a bottle of onion salad dressing.

How to make sweet onion dressing

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add sweet onion, brown sugar, apple cider vinegar, dijon mustard, celery salt, black pepper, and poppy seed to the bowl of a food processor. Process until smooth.
The dry ingredients blended together.
The onions processed with the seasonings.
  • With the machine running, slowly pour the olive oil into the feed tube in a steady stream until the dressing is emulsified, about 30 seconds.
  • Use on your favorite salad recipes and Enjoy.
The dressing in the food processor once the oil has been added.
The dressing on a spoon over a food processor.

What's the difference between sweet and yellow onions?

Sweet onions tend to be larger than yellow onions and they have a slightly flatter shape with lighter colored skin. They naturally have a higher sugar content than white onions and they have a less sharp taste. Vidalias, Walla Wallas, and Texas Spring Sweet are the most common varieties of sweet onions.

Can you use another variety of onion in this recipe?

Different types of onions will taste different in this recipe. I don't recommend that you use yellow onions in this recipe. Their flavor is much stronger and it could be quite overwhelming. Milder onions like reds or green onions could be used, but you may need to add a little extra sugar as they don't have the same sweet flavor.

What's the best kind of salad to pair this dressing with?

Since this dressing is sweet, a strong or even bitter green pairs well with it. I love this on a green salad mix, kale, or even spinach.

How long does it keep?

This dressing is ready to use straight away. Once blended, transfer it to a glass jar or air-tight container and keep it sealed and refrigerated. It will keep well for up to about 5 days, just give it a good shake before using as the ingredients may separate when the dressing sits.

Sweet onion dressing being poured over a salad.

Recipe Notes and Tips

  • For a creamier dressing, you could add in a little mayonnaise or sour cream if you like.
  • Brown sugar has a deep and rich complex flavor that works great with the sweet onion. I don't recommend swapping it with white sugar which has a much harsher sweetness.
  • This sweet onion dressing is perfect for salads, but it's also pretty good drizzled in sandwiches and subs!
  • Store in an sealed bottle in the fridge for up to 5 days.
  • This recipe as written makes a lot of dressing. Feel free to cut it in half if you need a smaller batch.

More Sauces

Sweet onion dressing in a glass bottle next to a fresh salad bowl.
Print Recipe
4.91 from 20 votes

Sweet Onion Dressing Recipe

Add some flavor to your salads with this delicious sweet onion dressing recipe. Made from scratch, this easy recipe takes minutes to make and is the perfect balance of sweet and tangy. I know you are going to love this one!
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: American
Keyword: easy onion dressing, how to make sweet onion dressing, onion dressing for salads
Servings: 16 servings (2.5 cups)
Calories: 154kcal
Author: Tanya

Ingredients

  • 1 medium sweet onion 8 ounces
  • ½ cup packed light brown sugar
  • ¼ cup apple cider vinegar
  • 2 Tablespoon Dijon mustard
  • 2 teaspoon celery salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon poppy seed
  • 1 cup olive oil

Instructions

  • Add sweet onion, brown sugar, apple cider vinegar, dijon mustard, celery salt, black pepper, and poppy seed to the bowl of a food processor. Process until smooth.
  • With the machine running, slowly pour the olive oil into the feed tube in a steady stream until the dressing is emulsified, about 30 seconds.
  • Use on your favorite salad recipes and Enjoy.

Notes

  • For a creamier dressing, you could add in a little mayonnaise or sour cream if you like.
  • Brown sugar has a deep and rich complex flavor that works great with the sweet onion. I don't recommend swapping it with white sugar which has a much harsher sweetness.
  • This sweet onion dressing is perfect for salads, but it's also pretty good drizzled in sandwiches and subs!
  • Store in an sealed bottle in the fridge for up to 5 days.

Nutrition

Calories: 154kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 316mg | Potassium: 40mg | Fiber: 1g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Lemon Pepper Seasoning Recipe

by 2 Comments

Zingy and spicy, this homemade lemon pepper seasoning is the perfect way to add flavor to chicken and seafood dishes. Made with fresh lemon zest, this mix is perfect for adding to your homemade spice blend!

Lamon pepper seasoning in a shite bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

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

Whenever I can, I love to make my own seasonings. You know exactly what goes into them, they have a great shelf life and they are easy to make, plus it's way cheaper too!

This lemon pepper seasoning is made with just 3 ingredients, fresh lemon zest, salt, and pepper - that's it! It has a great shelf life, and the recipe is easily doubled so you can make up a big batch and have it on hand ready to use.

If you want to add some zesty flavor to your plate, this seasoning is the way to go!

Be sure to try my Caribbean Green Seasoning and Homemade Cajun Seasoning too!

How to make lemon pepper seasoning

  • Gather your ingredients. You will need some lemons and black pepper. That's it!
  • Fresh lemons, salt and pepper.
  • Preheat the oven to 175 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
  • Zest your lemons and place the zest on a sheet pan and place in the oven.
  • A lemon that has been zested.
  • Lemon zest on a baking sheet.
  • Bake until dried, about 20-25 minutes, stirring the zest occasionally.
  • Remove and place dried zest in a grinder with black pepper and kosher salt. Grind until finely ground.
  • Use in your favorite recipes and enjoy.
  • Dried lemon zest, salt and pepper in a spice grinder.
  • The lemon pepper seasoning after grinding.

How do you store it?

This lemon pepper seasoning will keep well for up to 3 months. Keep it in a sealed air-tight container or glass jar and keep it in a cupboard out of direct sunlight and away from damp. It's ready to use straight out of the jar.

What's the best way to zest lemons?

A Microplane grater is the easiest and quickest way of zesting lemons, and it creates a more even zest than a box grater. If you don't have a Microplane or box grater, you can use a vegetable peeler to remove the top layer of skin and slice it into thin strips with a knife. Then grind up as instructed.

How do you use it?

I love to use this zesty and spicy seasoning on chicken and fish dishes. It's wonderful rubbed onto wings, thighs or chicken breasts before cooking, or rub some into salmon or cod fillet. It's also great sprinkled into salads or dressings for an extra boost of flavor.

Lemon pepper seasoning in a bowl next to fresh lemons.

Recipe Notes and Tips

  • Some lemons can be coated with wax to help preserve them. Remove this by pouring boiling water over the lemons and giving them a good scrub before zesting.
  • Be careful not to grate the lemon down too much. The white lemon pith tends to be quite bitter, so you just want the top yellow skin.
  • This homemade lemon pepper seasoning works best if lemon juice is added as well. I like to add at least 1 tablespoon of fresh lemon juice to each teaspoon of seasoning.
  • This can be stored for up to 3 months.

More Homemade Seasonings

Lamon pepper seasoning in a shite bowl with a spoon.
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5 from 1 vote

Lemon Pepper Seasoning Recipe

Zingy and spicy, this homemade lemon pepper seasoning is the perfect way to add flavor to chicken and seafood dishes. Made with fresh lemon zest, this mix is so much more flavorful than store bought!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Seasoning
Cuisine: American
Keyword: hoemmade lemon pepper seasoning, how to make lemon pepper seasoning
Servings: 4 servings
Calories: 5kcal
Author: Tanya

Equipment

Ingredients

  • ¼ cup lemon zest from about 4-5 lemons
  • 2 teaspoons black pepper
  • ¼ teaspoon kosher salt or to taste

Instructions

  • Preheat the oven to 175 degrees Fahrenheit and prepare a sheet pan by lining it with parchment paper.
  • Place lemon zest on a sheet pan and place in the oven.
  • Bake until dried, about 20-25 minutes, stirring the zest occasionally.
  • Remove and place dried zest in a grinder with black pepper and kosher salt. Grind until finely ground.
  • Use in your favorite recipes and enjoy.

Notes

  • Some lemons can be coated with wax to help preserve them. Remove this by pouring boiling water over the lemons and giving them a good scrub before zesting.
  • Be careful not to grate the lemon down too much. The white lemon pith tends to be quite bitter, so you just want the top yellow skin.
  • This homemade lemon pepper seasoning works best if lemon juice is added as well. I like to add at least 1 tablespoon of fresh lemon juice to each teaspoon of seasoning.
  • This can be stored for up to 3 months.

Nutrition

Calories: 5kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 146mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg

Lemon Pepper Chicken Wings

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Cook up the most delicious lemon pepper chicken wings! Cooked to perfection in the air fryer, these wings are ready to serve within 40 minutes and are super easy to make. These crowd-pleasing wings are finger-lickin' good!

Lemon pepper chicken wings garnished with fresh parsley.

This post contains affiliate links, please read my full disclaimer here.

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

I'm a wing fan and I'm always looking for new recipes to try and share. Whenever I think of wings, lemon pepper comes to mind as it's one of my favorite flavors for chicken.

Similar to my lemon pepper air fryer chicken thighs, these lemon pepper wings are sure to please, fresh and tangy with the right amount of spice, these are a sure-fire winner! Even better, they are cooked in a fraction of the time thanks to our trusty air fryer!

For this wing recipe, I use cornstarch to make the wings extra crispy. However, if you aren't a fan, feel free to skip that step. The wings will still be delicious.

Be sure to try my Cauliflower Wings and Jerk Chicken Wings too!

Close up of air fried wings.

How to make lemon pepper chicken wings

  • Pat dry chicken wings with a paper towel. Place in a large bowl and season with garlic powder, onion powder, and ½ teaspoon salt. Stir to combine.
  • Place cornstarch in a bowl. Then place chicken wings in the cornstarch mixture, coating all sides of the chicken and shaking off any excess cornstarch. Place the chicken pieces in the air fryer basket.
  • Chicken wings mixed with seasonings,
  • Wings tossed in cornstarch.
  • Uncooked chicken wings in the air fryer basket.
  • Close the basket and cook chicken wings at 390 degrees Fahrenheit for 25-30 minutes, turning and rotating chicken about every 10 minutes.
  • Once the chicken is done cooking, place chicken pieces in a bowl.
  • Add butter, lemon pepper seasoning, fresh lemon juice, to a small saucepan over medium-low heat and whisk until combined and butter has melted. Remove from heat and pour over wings. Toss to coat all the wings. Garnish the wings with parsley. Serve and enjoy.
  • Cooked chicken wings in the air fryer basket.
  • Ingredients for the lemon pepper sauce.
  • Lemon pepper wings served on a plate with lemon wedges.

Can you make these wings without an air fryer?

I love using my air fryer to cook wings as they come out so crispy and tender, plus it takes less time which is always a bonus! If you don't have an air fryer though don't fret. You can bake these wings in the oven at 350F for around 45 to 50 minutes instead. The recipe and the method remain the same, they just take a little longer.

Why add cornstarch to the wings?

If you are a fan of crispy crunchy wings, the cornstarch is a must! Because we aren't deep frying them, the cornstarch forms an amazing crust without the need for oil. Baking powder or flour can also be used.

What do you serve them with?

These lemon pepper chicken wings are pretty perfect by themselves. Serve them up with dips like Garlic Aioli or Homemade BBQ Sauce. If you are planning a bigger feast, serve them alongside other favorite apps like:

Air fried chicken wings on a white plate with lemon wedges.

Recipe Notes and Tips

  • Adding the cornstarch to your wings will give them an extra crunchy texture. You can omit the cornstarch if preferred.
  • Pat the wings dry before seasoning them. This will help them to get extra crispy.
  • If using frozen wings, be sure to defrost them fully before use.
  • Rotate the wings every 10 minutes during cooking, this will help them get crispy all over.
  • Air fryer models can run slightly differently so cooking times may vary. The wings should register an internal temperature of 165F when they are cooked.

More Chicken Wing Recipes

Lemon pepper chicken wings garnished with fresh parsley.
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5 from 1 vote

Lemon Pepper Chicken Wings

Cook up the most delicious lemon pepper chicken wings this game day! Cooked to perfection in the air fryer, this wings are ready to serve within 40 minutes and are super easy to make. These crowd pleasing wings are finger lickin' good!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fryer lemon pepper wings, homemade lemon pepper wing recipe, how to make lemon pepper wings
Servings: 5 servings
Calories: 377kcal
Author: Tanya

Ingredients

Wings:

  • 2 pounds chicken wings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¾ cup cornstarch

Sauce:

  • 4 Tablespoons butter
  • 2 teaspoons lemon pepper seasoning
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon fresh parsley for topping

Instructions

Chicken Wings

  • Pat dry chicken wings with a paper towel. Place in a large bowl and season with garlic powder, onion powder, and ½ teaspoon salt. Stir to combine.
  • Place cornstarch in a bowl. Place chicken wings in the cornstarch mixture, coating all sides of the chicken and shaking off any excess cornstarch. Place the chicken pieces in the air fryer basket.
  • Close the basket and cook chicken wings at 390 degrees Fahrenheit for 25-30 minutes, turning and rotating chicken about every 10 minutes.
  • Once the chicken is done cooking, place chicken pieces in a bowl. Set aside and make the sauce.

Sauce

  • Add butter, lemon pepper seasoning, fresh lemon juice, to a small saucepan over medium-low heat and whisk until combined and butter has melted. Remove from heat and pour over wings. Toss to coat all the wings. Garnish the wings with parsley. Serve and enjoy.

Notes

  • Adding the cornstarch to your wings will give them an extra crunchy texture. You can omit the cornstarch if preferred.
  • Pat the wings dry before seasoning them. This will help them to get extra crispy.
  • If using frozen wings, be sure to defrost them fully before use.
  • Rotate the wings every 10 minutes during cooking, this will help them get crispy all over.
  • Air fryer models can run slightly differently so cooking times may vary. The wings should register an internal temperature of 165F when they are cooked.

Nutrition

Calories: 377kcal | Carbohydrates: 19g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 387mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

How to Bake Turkey Bacon In The Oven

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Learn how to bake turkey bacon quickly and easily in the oven. This simple recipe is the perfect accompaniment for breakfast, and it comes out wonderfully crispy! This will be your go-to method!

Turkey bacon served on a plate with scrambled eggs and toast.

This post contains affiliate links, please read my full disclaimer here.

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

Deliciously crispy and perfect for breakfast meal prep, turkey bacon is never a bad idea.

Now although I love pork bacon, I love to have some variety when it comes to breakfast meats. Turkey bacon usually gets a bad wrap because it does not taste like traditional bacon, but when made right, turkey bacon is simply delicious.

The key to turkey bacon is making sure you do not overcook it. Overcooking turkey bacon results in dry leathery pieces. This is why my oven-baked method is a total game changer! It's so easy to pop it in the oven, the cooking time is totally hands-off and the clean-up is a breeze. Plus, I never get overcooked turkey bacon with this method.

Oven baking produces perfect results every single time, and I guarantee you won't cook turkey bacon any other way again!

Be sure to check out my Crispy Air Fryer Bacon and Million Dollar Bacon too!

Two oven baked turkey bacon strips.

How to Bake Turkey Bacon In The Oven

  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or foil.
  • Lay bacon flat on the lined sheet pan side-by-side, careful to not overlap the bacon.
Strips of turkey bacon on a lined baking sheet before being cooked.
  • Once the oven is preheated, place bacon in the oven on the middle rack and bake for about 10-12 minutes. Remove and serve.
Eight strips of oven baked turkey bacon on a baking sheet.

Is turkey bacon healthier than regular bacon?

Turkey bacon has fewer calories and fat than regular bacon, so it's a great alternative to pork if you are looking to reduce your consumption. Do keep in mind that it is processed meat though, so it's best to enjoy it in moderation. Use a reduced-sodium brand for the healthiest option.

Oven baking is a healthier option compared to pan-frying as you don't have to add any additional oil.

Can you cook it in advance?

Yes! Cooked turkey bacon will keep well in the fridge for up to 4 days. Once cooked, let it cool completely and store in an airtight container in the fridge. You can reheat it in the oven at 360F for 5 minutes, or in the microwave on full power for about 20 seconds.

You can also freeze it for up to 6 months. Freeze the cooled bacon slices solid on a bacon sheet before placing them in a freezer bag or container. Thaw in the fridge before reheating or reheat from frozen in the oven or microwave.

How long does it take to cook?

For best results, cook the turkey bacon strips at 375F for 10 to 12 minutes. It only takes a couple of extra minutes longer than cooking it on the stovetop, but it's much cleaner and the cooking time is hands-off.

Close up of three bits of cooked turkey bacon.

Recipe Notes and Tips

  • Most turkey bacon brands are seasoned with a smokey taste for flavor. Feel free to season it by sprinkling on fresh cracked black pepper.
  • Place the strips of bacon in a single layer on the baking sheet. If they are overlapping, some parts won't get crispy.
  • Make sure that your oven is fully preheated before placing the turkey bacon in. This will guarantee a crispy texture.

More Kitchen How To's

Eight strips of oven baked turkey bacon on a baking sheet.
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5 from 1 vote

How to Bake Turkey Bacon In The Oven

Learn how to bake turkey bacon quickly and easily in the oven, with a lot less mess. This simple recipe is the perfect accompaniment for breakfast, and it comes out wonderfully crispy! This will be your go to method!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: easy turkey bacon recipe, how to cook turkey bacon, oven baked turkey bacon
Servings: 4 servings
Calories: 107kcal
Author: Tanya

Equipment

Ingredients

  • 12 oz turkey bacon slices

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or foil.
  • Lay bacon flat on the lined sheet pan side-by-side, careful to not overlap the bacon.
  • Once the oven is preheated, place bacon in the oven on the middle rack and bake for about 10-12 minutes. Remove and serve.

Notes

  • Most turkey bacon brands are seasoned with a smokey taste for flavor. Feel free to season it by sprinkling on fresh cracked black pepper.
  • Place the strips of bacon in a single layer on the baking sheet. If they are overlapping, some parts won't get crispy.
  • Make sure that your oven is fully preheated before placing the turkey bacon in. This will guarantee a crispy texture.

Nutrition

Calories: 107kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 640mg | Potassium: 111mg | Calcium: 3mg | Iron: 1mg

Homemade Air Fryer Croutons

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Cook up a batch of homemade croutons in a matter of minutes in your air fryer. Perfect for adding to soups and salads, these seasoned croutons are perfectly crispy and full of flavor. I know you are going to love these!

Golden brown croutons in the air fryer basket.

This post contains affiliate links, please read my full disclaimer here.

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

Add some texture and crunch to your favorite salads and soups with this quick and easy air fryer croutons recipe.

These homemade croutons are seasoned with garlic and herbs and come together in a matter of minutes for a perfect crispy topping.

These croutons have a great shelf life, I love having them on hand to add some flavor and interest to lunchtime salads and soups, or just grab a few to enjoy as a yummy snack!

Be sure to try my Air Fryer French Toast and Air Fryer Dinner Rolls too!

Croutons served on top of a green salad.

How to make air fryer croutons

  • Gather your ingredients. I've got a loaf of french bread, olive oil, and spices.
Ingredients to make the recipe.
  • Preheat you air fryer to 380 degrees Fahrenheit.
  • Cut your bread into 1 inch pieces. I use an electric bread knife for cutting hard bread. It literally is the best when it comes to cutting clean smooth pieces.
  • Place cut bread pieces into a large bowl. Set aside.
A bread loaf cut into cubes.
  • In a small bowl, whisk olive oil, Italian seasoning, garlic powder, and salt until combined.
  • Pour the olive oil mixture over the bread pieces and stir with a spatula, ensuring all the pieces get covered by the olive oil.
Bread cubes being mixed with oil and seasonings.
  • Place the bread in the preheated air fryer in a single layer and air fry for 6-8 minutes, until golden brown and crispy.
  • Remove and serve
Air fried croutons in an air fryer basket.

What's the best bread to use?

I love to use French bread to make croutons, the crust gets wonderfully crispy and the croutons are light and not dense. Most thickly sliced bread loaves will work great, sourdough is another favorite option, or try making them with some homemade cornbread.

I don't worry about using stale bread when it comes to making these air fryer croutons. However, if using hot fresh baked bread, I would let it rest for at least a day before making these croutons.

How long does it take to make croutons in an air fryer?

These croutons will take between 6 and 8 minutes to air fry at 380F. Cook them in a single layer for the best results. If you are cooking more, you can layer up the bread cubes, but be sure to give them a shake or two during cooking so that they crisp up evenly.

Serving Suggestions

Homemade croutons are a great way to add some interest to everyday soups and salads. Try adding them too...

Close up of air fryer croutons ready to use.

Recipe Notes and Tips

  • Store croutons in an airtight container at room temperature. They will last for up to 2 weeks.
  • I like to make these with olive oil, but vegetable, canola or avocado will all work well. Butter will also work but your croutons will taste a little buttery.
  • Try mixing up the seasonings. Most dried herbs and spices will work great so have fun experimenting!
  • Let cool before storing or enjoy right away.

More Air Fryer Recipes

Golden brown croutons in the air fryer basket.
Print Recipe
5 from 1 vote

Homemade Air Fryer Croutons

Cook up a batch of homemade croutons in a matter of minutes in your air fryer. Perfect for adding to soups and salads, these seasoned croutons are perfectly crispy and full of flavor. I know you are going to love these!
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Bread
Cuisine: American
Keyword: air fried croutons, how to air fry croutons, seasoned air fryer croutons
Servings: 8 servings
Calories: 192kcal
Author: Tanya

Ingredients

  • 1 small loaf French bread cut into 1 inch cubes, about 4 cups
  • 3 Tablespoons olive oil
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions

  • Preheat air fryer basket to 380 degrees Fahrenheit.
  • Place cut bread pieces into a large bowl. Set aside.
  • In a small bowl, whisk olive oil, Italian seasoning, garlic powder, and salt until combined.
  • Pour the olive oil mixture over the bread pieces and stir with a spatula, ensuring all the pieces get covered by the olive oil.
  • Place the bread in the preheated air fryer in a single layer and air fry for 6-8 minutes, until golden brown and crispy.
  • Remove and serve

Notes

  • Store croutons in an airtight container at room temperature. They will last for up to 2 weeks.
  • I like to make these with olive oil, but vegetable, canola or avocado will all work well.
  • Try mixing up the seasonings. Most dried herbs and spices will work great so have fun experimenting!
  • Let cool before storing or enjoy right away.

Nutrition

Calories: 192kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 329mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

Garlic Parmesan Wings

by 5 Comments

Quick and easy to make, these air fryer garlic parmesan wings are loaded with flavor! Perfectly crispy on the outside with juicy and tender meat, these seasoned wings are hard to say no to!

Chicken wings in a garlic parmesan sauce served on a plate.

This post contains affiliate links, please read my full disclaimer here.

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

If wings are a must for your game day appetizers, you have got to try this garlic parmesan recipe! Serve them up with your favorite dips for one crowd pleasing dish that everyone will love during the half-time show!

I'm not sure when I became such a fan of garlic parmesan wings but if I see them on a menu, I'm ordering them. I mean who doesn't love that delicious taste of garlic and butter? Add parmesan cheese to the mix and you have got a winner.

For this recipe, I use my air fryer to cook the chicken wings. I coated the wings in cornstarch for an extra crunchy flavor, but feel free to skip that step if you are short on time.

Simple to prep, these wings are bursting with savory flavor, they really couldn't be simpler to make!

Be sure to try my Cauliflower Wings and Seasoned Air Fryer Turkey Wings too!

Garlic parm wings served on a white plate.

How to make garlic parmesan chicken wings

  • Pat dry chicken wings with a paper towel. Place in a large bowl and season with garlic powder, onion powder, and salt. Stir to combine.
  • Place cornstarch in a bowl. Then place chicken wings in the cornstarch mixture, coating all sides of the chicken and shaking off any excess cornstarch. Place the chicken wings in the air fryer basket.
  • Chicken wings being seasoned.
  • Wings tossed in cornstarch.
  • Uncooked wings in the air fryer basket.
  • Close the basket and cook chicken wings at 390 degrees Fahrenheit for 25-30 minutes, turning and rotating chicken about every 10 minutes.
  • Once the chicken is done cooking, place chicken pieces in a bowl. Set aside and make the sauce.
  • Add the sauce ingredients into a small saucepan over medium-low heat and whisk until combined and butter has melted. Remove from heat and pour over wings. Toss to coat all the wings. Remove and serve.
  • Cooked wings in the air fryer basket.
  • Garrlic parmesan sauce mixed together.
  • Chicken wings tossed in the garlic parmesan sauce.

Can you make wings ahead of time?

Wings are always best when served hot and fresh, this will be when the meat is most juicy and the skins are perfectly crispy. The great thing about the air fryer is that it does reheat food really well, so if you do have leftovers, reheat them at 390F for 3 to 5 minutes till heated back through. Air frying them at a high heat will get them nice and crispy again.

I would also suggest making the wings without the sauce if making ahead. When ready to serve, reheat the wings and then add the sauce.

Can you use frozen wings?

You can cook wings from frozen in the air fryer, it just takes a little longer, but for best results. Check out my frozen air fryer wings blog post for the best tips.

Can you oven bake wings?

I love using my air fryer to cook up wings, it takes less time and they always come out perfectly crispy. If you don't have an air fryer, you can cook the wings on a lined baking sheet in the oven at 425F for about 45 to 50 minutes, until the wings are heated through. Both methods are healthier than deep frying for sure.

Close up of garlic parmesan chicken wings.

Recipe Notes and Tips

  • Adding the cornstarch to your wings will give them an extra crunchy texture. You can omit the cornstarch if preferred, or use flour or baking powder.
  • Pat the wings dry before seasoning, this will help them crisp up nicely.
  • Turn the wings every 10 minutes during cooking so that they get browned all over.
  • It's best to cook these garlic parmesan wings in a single layer, so cook in batches if you are serving more.

More Chicken Wing Recipes

Chicken wings in a garlic parmesan sauce served on a plate.
Print Recipe
5 from 1 vote

Garlic Parmesan Wings

Quick and easy to make, these air fryer garlic parmesan wings are loaded with flavor! Perfectly crispy on the outside with juicy and tender meat, these seasoned wings are hard to say no to!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fried garlic parm wings, chicken wings with parmesan, crispy parmesan wings
Servings: 4 servings
Calories: 498kcal
Author: Tanya

Ingredients

Wings

  • 2 pounds chicken wings
  • ¾ cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt

Sauce

  • ¼ cup unsalted butter
  • 6 garlic cloves minced
  • 4 Tablespoons grated parmesan
  • 1 Tablespoon chopped parsley

Instructions

Chicken Wings

  • Pat dry chicken wings with a paper towel. Place in a large bowl and season with garlic powder, onion powder, and salt. Stir to combine.
  • Place cornstarch in a bowl. Place chicken wings in the cornstarch mixture, coating all sides of the chicken and shaking off any excess cornstarch. Place the chicken wings in the air fryer basket.
  • Close the basket and cook chicken wings at 390 degrees Fahrenheit for 25-30 minutes, turning and rotating chicken about every 10 minutes.
  • Once the chicken is done cooking, place chicken pieces in a bowl. Set aside and make the sauce.

Sauce

  • Add the sauce ingredients into a small saucepan over medium-low heat and whisk until combined and butter has melted. Remove from heat and pour over wings. Toss to coat all the wings. Remove and serve.

Notes

Adding the cornstarch to your wings will give them an extra crunchy texture. You can omit the cornstarch if preferred.

Nutrition

Calories: 498kcal | Carbohydrates: 25g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 462mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 662IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 2mg

Easy Oven Baked Salmon (Perfectly Flaky in 15 Minutes)

by 4 Comments

Get a tasty and healthy family dinner on the table quickly with this easy oven-baked salmon recipe. Simply seasoned, this salmon is quick to prep and cook and is ready to serve in 20 minutes. This is a great go-to recipe after a long day!

Overhead shot of salmon fillets served on a white plate with green beans.

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

When I need a quick and easy weeknight dinner, fish is often my go-to because it cooks so quickly. This easy oven-baked salmon recipe is no different!

Salmon takes just minutes to prep, making it a great option for hands-off cooking. With its short cooking time, you can spend minimal time in the kitchen. Cooking salmon in the oven results in delicious and flaky fish.

Be sure to try my Oven-Baked Fish and my Air Fryer Salmon Patties, too!

A fork cutting a baked salmon fillet.

A Quick Glance at the Ingredients

  • Salmon - Use center-cut fillets; Atlantic, sockeye, or king salmon all work well, depending on your preference for richness.
  • Oil - A drizzle of olive oil helps the salmon roast evenly and stay moist.
  • Salt and Pepper - Classic seasoning that enhances the salmon’s natural flavor; you can also use salmon seasoning for a more enhanced flavor.

How to oven bake salmon

Step 1: Preheat the oven to 425°F and prepare a sheet pan by lining it with foil paper.

Step 2: Pat the salmon dry and rub the oil over the flesh side of the salmon. Season the salmon with salt and pepper.

Patting salmon fillets dry.
Seasoning salmon fillets.

Step 3: Place salmon, skin-side down, on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes. (4-6 minutes per ½ inch salmon). Bake until salmon is cooked through. Serve and enjoy.

Salmon fillets on a lined baking sheet with slices of lemon.
Oven baked salmon fillets on a lined baking tray.

Why oven-bake salmon?

Oven baking is a great hands-off method for cooking salmon; pop it in the oven, set a timer, and it's ready to serve. The clean-up is a breeze, too, as you just have to throw the foil away.

I do also love to cook it in the air fryer, be sure to check out my air fryer salmon recipe for another quick and easy method.

Can you bake salmon from frozen?

I always prefer to use fresh, defrosted fish rather than frozen. When fish freezes it tends to hold on to a lot of water which can make the fish mushy rather than flakey, however, it is more convenient.

If using frozen salmon, thaw the fillets fully in the fridge overnight. As with fresh, pat them dry with kitchen paper before seasoning, this is especially important when using frozen as you don't want it to be waterlogged.

How to know salmon is done?

Salmon is done when it flakes easily with a fork. You could also check the doneness of the salmon by using a quick read thermometer. I prefer to cook my salmon to medium doneness, which is about 120 - 125 degrees Fahrenheit and results in moist, tender, and flaky salmon.

Take note of carry-over cooking when baking salmon. Once your salmon is removed from the oven, allow it to rest for about 5 minutes. The temperature will continue to rise a few degrees.

What is the best Salmon to Bake?

There are many types of salmon you could buy, but farmed Atlantic, Alaskan, or sockeye salmon is what I usually have access to. All cuts of salmon can be roasted following the method below.

If using sockeye salmon, lower the cooking time as sockeye salmon is leaner and thinner and tends to dry out quickly.

What do you serve it with?

This easy oven-baked salmon is great to serve with salads, vegetables, grains, and potato sides for a filling meal. Try it with:

Two salmon fillets served with green beans and a lemon wedge.

Tanya's Recipe Notes and Tips

  • You can use skin-on or skin-off fillets for this recipe. I prefer to use skin on as it tends to be cheaper and the flesh easily seprates from the skin after cooking.
  • Line your baking sheet with foil or parchment. This will mean your fish won't stick to the baking sheet and the clean up will be extra easy.
  • Pat the salmon dry before seasoning. This helps to remove excess water that can cause the fish to be soft and mushy.
  • The salmon is cooked when it is pink and opaque in color. It should easily flake with a fork.
Close up of a fork cutting a piece of salmon.

Even More Fish Recipes

We love fish in our house, here are a few of our favorites.

  • Jamaican Escovitch Fish - A Caribbean classic that we love. Whole fish is covered in a peppery vinegar sauce. It's amazing.
  • Air Fryer Whole Fish - a great way to cook a whole fish fast.
  • Jerk Salmon - Similar to this method, we coat the fish in jerk marinade and broil it in the oven.

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

Two salmon fillets on a plate with green beans. One fillet cut in half.
Print Recipe
5 from 2 votes

Easy Oven Baked Salmon Recipe

Get a tasty and healthy family dinner on the table quickly with this easy oven baked salmon recipe. Simply seasoned, this salmon is quick to prep and cook and is ready to serve in less than 20 minutes. This is a great go to recipe after a long day!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: American
Keyword: baked salmon fillet, how to bake salmon, simple salmon recipe
Servings: 6 servings
Calories: 167kcal
Author: Tanya

Ingredients

  • 1.5 lbs salmon
  • 1-2 teaspoons olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 425F and prepare a sheet pan by lining it with foil paper.
  • Pat the salmon dry and rub the oil over the flesh side of the salmon. Season the salmon with salt and pepper.
  • Place salmon, skin-side down, on the prepared baking sheet and bake in the preheated oven for about 12-15 minutes. (4-6 minutes per ½ inch salmon).
  • Bake until salmon is cooked through.

Notes

  • You can use skin on or skin off fillets for this recipe.
  • Line you baking sheet with foil or parchment. This will mean your fish won't stick to the baking sheet and the clean up will be extra easy.
  • Pat the salmon dry before seasoning. This helps to remove excess water that can cause the fish to be soft and mushy.
  • The salmon is cooked when it is pink and opaque in color. It should easily flake with a fork.

Nutrition

Calories: 167kcal | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 55mg | Potassium: 556mg | Vitamin A: 45IU | Calcium: 14mg | Iron: 1mg

How to Bake Bacon In The Oven

by 7 Comments

Learn how to bake bacon in the oven for an easy and mess free breakfast. This oven method is hassle-free and the clean up is a breeze! Get the most perfect crispy bacon with zero effort!

Oven baked bacon served with scrambled eggs and toast.

This post contains affiliate links, please read my full disclaimer here.

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

I mean, who doesn't love some crispy bacon for a delicious breakfast, I know I do! However, I'm not totally in love with cooking it on the stovetop with fat splashing everywhere!

I have been baking bacon in the oven for years now, and it is absolutely my go to method. The cooking time is totally hands off and cleaning up afterwards is a breeze as well.

Oven baked bacon is so full proof too, I get perfect results every single time and it's easy to cook to your exact liking. Seriously, once you do this you will never go back!

Be sure to try my Million Dollar Bacon and Crispy Air Fryer Bacon too!

Eight strips of bacon on a baking sheet ready to serve.

How to Bake Bacon In The Oven

  • You can make this recipe with thick cut bacon or regular.
Thick cut and regular cut bacon.
  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or foil.
  • Lay bacon flat on the lined sheet pan side-by-side, careful to not overlap the bacon. You can also choose to use a sheet pan with a rack.
Strips of bacon on a lined baking sheet before being cooked.
  • Once the oven is preheated, place bacon in the oven on the middle rack until the bacon is desired doneness. This will take anywhere from 10-25 minutes. (Regular/thinner cut bacon - 10-15 minutes. Thick cut bacon - 20-25 minutes).
  • Once done, remove bacon from the oven and remove to a wire rack or plate. Remove excess grease by blotting the bacon with a paper towel. The bacon will be crispy after this step.
Strips of oven baked crispy bacon on a baking sheet.

Is oven baking bacon healthier than frying?

Yes, it can be. If you choose to bake the bacon on a rack, excess grease will drain off the elevated bacon onto the baking sheet below.

I choose to bake my bacon directly on a lined sheet pan and blot any excess grease. I also love that the clean-up is so straightforward, just line your sheet with parchment and foil to catch the fat, then throw it away. It couldn't be easier!

🥓 Rack or No Rack? Which Method is Better?

It’s totally up to you! Cooking bacon on a rack allows the fat to drip away, giving you crispier, evenly-cooked bacon. But if you prefer a bit of chewiness, cooking it directly on a foil-lined baking sheet works just fine — and cleanup’s a breeze!

How long should bacon be cooked in the oven?

Depending on what thickness of bacon you use, it takes anywhere between 10 and 25 minutes to get perfectly cooked bacon. Make sure that the oven is fully preheated so that it crisps up nicely.

Can you cook bacon ahead of time?

Cooked bacon is great for breakfast meal prep! Once cooked and crispy, let it cool fully before transferring to an airtight container. It will keep well in the fridge for up to 4 days. You can east it straight out of the fridge or reheat in the oven at 360F for a few minutes to warm it back up.

Can you freeze cooked bacon?

Freezing is a great option if you can't get through all of the bacon! Freeze the cooked strips individually on a baking sheet till solid, then transfer to a bag or container. It will keep frozen for up to 6 months. Thaw it in the fridge before reheating or cook from frozen in the microwave for 15 seconds.

Strips of bacon in a storage conatiner.

Recipe Notes and Tips

  • The length of cooking time will depend on the cut of the bacon and the size. Make sure to start checking your bacon before the time allotted.
  • Place the strips of bacon in a single layer on the baking sheet, it shouldn't be overlapping, if it is, it won't get crispy all over.
  • Do line your baking sheet with parchment or foil. This will make the clean up really quick and easy.

More Cooking Guides

Eight strips of bacon on a baking sheet ready to serve.
Print Recipe
4.25 from 4 votes

How to Bake Bacon In The Oven

Learn how to bake bacon in the oven for an easy and mess free breakfast. This oven method is hassle-free and the clean up is a breeze! Get the most perfect crispy bacon with zero effort!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: easy oven bacon, how long to cook bacon in the oven, oven baked bacon
Servings: 4 servings
Calories: 183kcal
Author: Tanya

Ingredients

  • 8 strips of bacon

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Line a baking sheet with parchment paper or foil.
  • Lay bacon flat on the lined sheet pan side-by-side, careful to not overlap the bacon.
  • Once the oven is preheated, place bacon in the oven on the middle rack until the bacon is desired doneness. This will take anywhere from 10-25 minutes.
    - Regular/thinner cut bacon - 10-15 minutes.
    - Thick cut bacon - 20-25 minutes
  • Once done, remove bacon from the oven and remove to a wire rack or plate. Remove excess grease by blotting the bacon with a paper towel. The bacon will be crispy after this step.

Notes

  • The length of cooking time will depend on the cut of the bacon and the size. Make sure to start checking your bacon before the time allotted.
  • Place the strips of bacon in a single layer on the baking sheet, it shouldn't be overlapping, if it is, it won't get crispy all over.
  • Do line your baking sheet with parchment or foil. This will make the clean up really quick and easy.

Nutrition

Calories: 183kcal | Carbohydrates: 1g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 291mg | Potassium: 87mg | Vitamin A: 16IU | Calcium: 2mg | Iron: 1mg

Easy Chicken Chili

by 6 Comments

This Chicken Chili Recipe is full of flavor and the perfect bowl of comfort! Made with flavorful spices and broth, this easy chili recipe is perfect for busy weeknights or lazy weekends. 

overhead photo of chicken chili recipe

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

It’s gotten a little chilly outside so it’s time for all things chili. Well, truth be told, I can have chili all times of the year, but when it’s getting a little chilly, it’s time for some chili. Ha!

I’ve shared a few chili recipes here, like this Instant Pot turkey chili and my traditional chili made with ground beef. But this Chicken chili is on another level. Made with fresh peppers and onions and a delicious spice combination, it’s a dish your whole family will love. 

I opted for the stovetop for this recipe and use leftover shredded chicken breast to make this recipe quicker and easier. It’s ready from start to finish in less than 40 minutes. The most work you’ll need to do is chop up some peppers, onions, and garlic. 

How to make Chicken Chili

First, you will want to mis en place all your ingredients. Doing this makes the recipe come together so quickly. 

ingredients for chicken chili on sheetpan

Next, place 1 can of the navy beans (with the liquid from the can) in a food processor and process until smooth. Set aside.

whole navy beans in food processor
processed beans inside of food processor

Heat oil in a large heavy-bottom pot over medium-high heat. Add chopped onions, poblano peppers, and jalapeño peppers and sauté for about 5 minutes, until softened. Then add the chopped garlic and sauté for an additional minute. 

sauteéing onions and peppers in large pot

Add chili powder, cumin, and dried oregano, and sauté for an additional 30 seconds to toast the spices. 

satueéd peppers and onions inside of large pot

Pour in the chicken broth, lime juice, beans (the whole ones and the processed ones), and bring to simmer for about 20 minutes. 

Add shredded chicken and continue to simmer for an additional 3-4 minutes until heated through. 

simmering chili in pot
chicken added to the simmering chili

Serve with desired toppings. Enjoy. 

avocado and cilantro on top of chili

How to thicken chicken chili?

This chili as written is loaded with peppers, onions, and chicken, but there is still a good amount of broth to balance it out. If you still want it thicker, you can use certain thickeners, like cornstarch, to thicken the chili. 

To drain the beans or not drain the beans?

You’ll notice for this recipe, I do not drain the beans. The main purpose of draining beans before adding to chili is to reduce the amount of salt and sodium. For this recipe and its use of Navy beans, I chose to use the liquid in the can. If you would like to reduce the amount of sodium, you can purchase low sodium beans or drain the beans and an additional ½ cup of chicken broth. 

What can I top this chicken chili with?

Cilantro and sour cream are my favorites! Stirring in a spoonful of sour cream in this chili will lighten up the color, making it white chicken chili. You could also try adding chopped avocado, tortilla strips or chips, and cheddar cheese. 

hand holding bowl of chicken chili to eat

Where to find Leftover Chicken

I like to make a batch of chicken breast to use throughout the week in recipes just like this. I like to boil my chicken breast or make my chicken breast in the air fryer or oven. You could also use the chicken from a rotisserie chicken. 

Notes

  • This chicken chili will last in your fridge for 3-4 days and can be frozen for up to 4 months. Leftovers are absolutely delicious. 
  • If you aren’t a fan of any spice, feel free to leave the jalapeño peppers out. 
  • Navy beans can be subbed with other beans like pinto, Cannellini, and Great Northern beans. 
  • If you don’t have a food processor, simply mash the beans before adding them to the soup. 

I hope you love this chicken chili as much as we do. Looking similar bowls of comfort? Try these out:

overhead photo of chicken chili recipe
Print Recipe
4.75 from 8 votes

Easy Chicken Chili

This Chicken Chili Recipe is full of flavor and the perfect bowl of comfort! Made with flavorful spices and broth, this easy chili recipe is perfect for busy weeknights or lazy weekends.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: chicken chili, white chicken chili
Servings: 4 people
Calories: 284kcal
Author: Tanya

Ingredients

  • 2 15.5 oz canned navy beans undrained and separated
  • 2 Tablespoons olive oil
  • 1 yellow onion chopped
  • 2 poblano peppers chopped
  • 2 jalapeño peppers seeds and membrane removed, chopped
  • 4 garlic cloves chopped
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 3 cups chicken broth
  • 2 Tablespoons lime juice
  • 3 cups cooked shredded chicken
  • Salt and pepper to taste
  • Cilantro and sour cream for serving or other desired toppings

Instructions

  • Place 1 can of the navy beans in a food processor and process until smooth. Set aside.
  • Heat oil in a large heavy-bottom pot over medium-high. Add onions, poblano peppers, and jalapeño peppers and saute for about 5 minutes, until softened. Add garlic and saute for an additional minute.
  • Add chili powder, cumin, dried oregano, and saute for an additional 30 seconds to toast the spices.
  • Pour in chicken broth, lime juice, beans (the whole ones and the processed ones), and bring to simmer for about 20 minutes.
  • Add shredded chicken and continue to simmer for an additional 3-4 minutes until heated through. Salt and pepper to taste.
  • Serve with desired toppings. Enjoy.

Notes

  • This chicken chili will last in your fridge for 3-4 days and can be frozen for up to 4 months.
  • Leftovers are absolutely delicious.
  • If you aren’t a fan of any spice, feel free to leave the jalapeño peppers out. Navy beans can be subbed with other beans like pinto, Cannellini, and Great Northern beans.
  • If you don’t have a food processor, simply mash the beans before adding them to the soup.

Nutrition

Calories: 284kcal | Carbohydrates: 9g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Sodium: 755mg | Potassium: 600mg | Fiber: 2g | Sugar: 3g | Vitamin A: 658IU | Vitamin C: 74mg | Calcium: 59mg | Iron: 3mg

How to Boil Chicken Breast

by 2 Comments

Boiled chicken breasts are great to have on hand for adding to all kinds of recipes. Learn how to boil chicken breast easily and make flavorful chicken that you can shred, slice, or dice to add to any recipe or meal. 

cooked chicken breast on white plate sliced and shredded with parsley on the side

This post contains affiliate links, please read my full disclaimer here.

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

I’m always looking for ways to make cooking at home a little easier and having boiled chicken in my recipe repertoire has been a game-changer. Chicken breast, the more lean part of the chicken, can be tricky when it comes to cooking. But boiling it is a great way of having flavorful chicken that can be repurposed into all kinds of meals, like chicken salad.   

Boiling chicken isn’t anything new, especially if you’ve made chicken broth or soup before using raw chicken. But boiling the chicken breast may seem foreign to most home cooks, especially when roasting it or pan-frying it is usually the first choice. However, if you’re looking for an easy method for cooking chicken that you want to add to other dishes, this one is it.

Ingredients Needed:

chicken broth and raw chicken breast before cooking

Chicken Breast - Either bone-in with skin on or boneless chicken works. I usually opt for boneless as it’s what I usually have on hand, but bone-in works as well and provides more flavor.  

Liquid: Water or broth are my desired choices here. If I’m boiling boneless chicken breast, I always use broth as boneless breasts don’t have much flavor on their own. If using bone-in chicken breast with skin on, I use water as there is flavor in the fat and bones. 

Optional Seasonings: Not a requirement, but adding certain fresh herbs or acids like lemon and vinegar provide additional seasoning to the breast.

How to Boil Chicken Breast

Gather your ingredients. You’ll need a large pot (I use a 3.5 qt heavy bottom pot), chicken breast, and enough liquid to cover the chicken by about 1-2 inches. If using any additional herbs and seasonings, add them at this time as well. 

Bring this to a boil over medium-high heat. 

chicken breast boiling in chicken broth

As soon as the liquid begins to boil, reduce the heat to medium-low and cover the pot. Allow it to simmer for about 10-12 minutes, until the chicken is cooked through. Do note that bone-in chicken breast will take a little longer to cook, about 15-18 minutes. 

Check the temperature of the chicken by removing the breast from the liquid with tongs and checking with a quick read thermometer. The chicken is done once it reaches a temperature of 165 degrees Fahrenheit.

temperature checking chicken breast with yellow thermometer

Remove the chicken breast from the stove, turn off the heat, and allow to cool on a cutting board for about 10 minutes. Then slice, shred, or dice. 

  • whole boiled chicken breast on wooden board
  • cooked chicken breast on white plate sliced and shredded with parsley on the side

Use in your favorite recipes and enjoy. 

How long will this chicken breast last

This chicken will last in your fridge for 3-4 days in your fridge and in the freezer for 4-6 months. 

What happens if I overcook the chicken?

It happens. I found that if I cook my chicken to about 170 degrees Fahrenheit, it's still a pretty good piece of chicken. Anything over that and it's really stringy and dry. If this happens, I suggest finely chopping the breast to use in other recipes.

How to Shred Chicken Breast

Prior to shredding chicken breast, you'll want to give it a chance to cool a little. Then you can use your hands, a pair of forks or meat claws to shred the chicken. My go-to for shredding meat is meat claws. They make shredding the chicken easy and they ensure nicely shredded pieces throughout.

shredded chicken breast in bowl with shredding claws

You could also place the chicken breast in a bowl and use a hand mixer or a stand mixer to shred the chicken. This method is great but watch closely as your chicken can turn to mush if you shred it for too long.

Boiling vs Poaching

Boiling chicken breasts and poaching them are not the same. Boiling, by definition, requires the liquid to get to a temperature of 212 degrees Fahrenheit. We do this before we reduce the temperature and cover and cook the breast.

Poaching, by definition, is cooking foods submerged in liquids at a lower temperature, of 158 degrees Fahrenheit to 185 degrees Fahrenheit. Poaching is a great way to cook chicken breast, it just takes a little longer.

How to Use Boiled Chicken

This method of chicken is perfect for adding to other flavorful recipes. Here are a few ideas to get you started:

Additional Notes on Boiled Chicken

  • You could discard the broth after cooking the breast or consider straining it, to remove any foam or herb leaves, and using it to cook your favorite grain.
  • If using bone-in skin on breast, you'll need to cook it a few minutes longer.
  • How long your chicken takes to cook will depend on the size of the chicken breast.
cooked chicken breast on white plate sliced and shredded with parsley on the side
Print Recipe
5 from 2 votes

How to Boil Chicken Breast

Boiled chicken breasts are great to have on hand for adding to all kinds of recipes. Learn how to boil chicken breast easily and make flavorful chicken that you can shred, slice, or dice to add to any recipe or meal. 
Prep Time10 minutes
Cook Time10 minutes
Rising Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: boiled chicken breast, how to boil chicken breast
Servings: 12
Calories: 86kcal
Author: Tanya

Equipment

Ingredients

  • 4 12 oz chicken breast
  • 4 cups chicken broth or water enough to cover chicken brost 1-2 inches.
  • additional seasonings optional

Instructions

  • Add chicken breast, broth, and any additional seasonings in a large pot over medium-high heat and bring to a boil.  
  • As soon as the liquid begins to boil, reduce the heat to medium-low and cover the pot. Allow it to simmer for about 10-12 minutes, until the chicken is cooked through. Do note that bone-in chicken breast will take a little longer to cook, about 15-18 minutes. 
  • Check the temperature of the chicken by removing the breast from the liquid with tongs and checking with a quick read thermometer. The chicken is done once it reaches a temperature of 165 degrees Fahrenheit.

Notes

  • You could discard the broth after cooking the breast or consider straining it, to remove any foam or herb leaves, and using it to cook your favorite grain.
  • If using bone-in skin-on breast, you'll need to cook it a few minutes longer, about 15-18 minutes.
  • How long your chicken takes to cook will depend on the size of the chicken breast.

Nutrition

Calories: 86kcal | Protein: 16g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 87mg | Potassium: 279mg | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Air Fryer Frozen Hamburgers

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Learn how to cook frozen hamburgers quickly and easily in the air fryer for a simple but tasty meal the whole family will enjoy. Cooked in less than 20 minutes, serve them up with all of your favorite toppings.

A cooked hamburger pattu on a bun topped with pickles.

This post contains affiliate links, please read my full disclaimer here.

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

Cooking frozen burgers in the air fryer has become one of my go-to methods - so quick and easy, totally effortless and the results are deliciously juicy. Frozen hamburgers are something I like to have on hand, for days when I need a quick lunch or dinner.

When you have no idea of what to serve for dinner and don't want to spend hours in the kitchen after a busy day, this is a great way to get a meal on the table that you know that everyone will love.

Load them up with all of your favorite toppings and get something delicious in hungry mouths in a matter of minutes.

Be sure to try my Air Fryer Turkey Burgers too!

Close up of a hamburger in a bun with toppings.

How to cook air fryer frozen hamburgers

Preheat air fryer to 360 degrees Fahrenheit.

Once preheated, place frozen hamburger patties into air fryer basket in a single layer, making sure they don’t overlap.

Two frozen hamburger patties in the air fryer basket.

Cook on 360F for 6-8 minutes. Flip and cook for an additional 6-8 minutes on the other side.

Serve with any desired topping and enjoy.

Two cooked hamburger patties in an air fryer basket.

How do you separate frozen burgers easily?

We've all been there, you're frozen burgers are well and truly stuck together and you can not separate them! Please do not try and use a sharp knife to cut them apart. Instead, rest a blunt butter knife between the burgers, and tap lightly with a mallet. The burgers will come apart easily with this method.

Three frozen hamburgers separated with parchment.
Frozen hamburger patties on a chopping board next to a knife and a mallet.
Hitting frozen burgers with a mallet.
The frozen patties being seperated.

Do you have to thaw the burgers?

For the best results, use hamburger patties straight from the freezer. You can cook raw homemade burgers in the air fryer, but the timings will change. Store-bought frozen patties are always best cooked from their frozen state, no matter what method you are using.

What do you serve with them?

Once cooked, serve your burgers in your favorite buns with toppings and sauces like lettuce, red onion, pickles, ketchup, and mustard. Serve them alongside these favorite sides:

A burger patty sitting on a bun with lettuce, red onion and pickles.

Recipe Notes and Tips

  • Cook hamburgers until they reach an internal temperature of 165F. Use a quick read thermometer to test the temperature.
  • The hamburgers should be cooked from frozen. If you’re having trouble separating the burgers, use a butter knife and a mallet to softly tap between the burgers. They will easily separate.
  • Frozen hamburgers are known to leak a little burger goop while cooking. Simply wipe that off before serving.

More Air Fryer Recipes

Watch this video tutorial and see how I make these frozen burgers in the air fryer from start to finish. 

A cooked hamburger pattu on a bun topped with pickles.
Print Recipe
5 from 1 vote

Air Fryer Frozen Hamburgers

Learn how to cook frozen hamburgers quickly and easily in the air fryer for a simple but tasty meal the whole family will enjoy. Cooked in less than 10 minutes, serve them up with all of your favorite toppings.
Prep Time2 minutes
Cook Time12 minutes
Total Time14 minutes
Course: Main Course
Cuisine: American
Keyword: air fried frozen burgers, frozen hamburgers air fryer recipe, how to cook burgers in an air fryer
Servings: 2 burgers
Calories: 350kcal
Author: Tanya

Ingredients

  • 2 frozen hamburger patties
  • 2 hamburger buns
  • Desired toppings

Instructions

  • Preheat air fryer to 360 degrees Fahrenheit.
  • Once preheated, place frozen hamburger patties into air fryer basket in a single layer, making sure they don’t overlap.
  • Cook on 360F for 6-8 minutes. Flip and cook for an additional 6-8 minutes on the other side.
  • Serve with any desired topping and enjoy.

Video

Notes

  • Cook hamburgers until they reach an internal temperature of 165F. Use a quick read thermometer to test the temperature.
  • The hamburgers should be cooked from frozen. If you’re having trouble separating the burgers, use a butter knife and a mallet to softly tap between the burgers. They will easily separate.
  • Frozen hamburgers are known to leak a little burger goop while cooking. Simply wipe that off before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 22g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 299mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 4mg

Black-Eyed Pea Salad

by 8 Comments

Made from scratch and tossed in a tangy and spicy 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!

Black eyed pea salad in a white serving bowl with a spoon.

This post contains affiliate links, please read my full disclaimer here.

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

In the South, black-eyed peas are a part of the culture, especially on New Year's Day. Although blackeye peas can be eaten year-round, it's traditional to eat black-eyed peas on New Year's Day to bring prosperity throughout the year, and this black-eyed pea salad is a delicious way to enjoy them.

Now about this salad. 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 home was a must. My recipe is adapted from the version in the restaurant, but it differs slightly. I quick soak my beans in water and smoked paprika, and combine a vinaigrette made with two kinds of vinegar, jalapeños, scallions, and herbs.

This flavorful dish is a great make-ahead option. If it doesn't bring you wealth in the following year, it at least tastes really, really good!

Be sure to try my Vegan Blackeye Peas Recipe and BBQ Black-Eyed Pea Dip too!

How to make black eyed pea salad

  • Gather your ingredients.
Ingredients to make the recipe.

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 diced red bell pepper, jalapeno peppers, scallions, and garlic clove. Cover and place in the refrigerator.
  • Chopped vegetables for the dressing.
  • The vinaigrette in a glass bowl.

Cook the blackeye 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.
  • Black eyed peas soaking in water.
  • Draining the black eyed peas.

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.
Vinaigrette being poured over the black eyed peas.

Can you make it ahead of time?

Yes! This black eyed pea salad is a great make ahead option. Once you have tossed the peas in the vinaigrette dressing, place them in the fridge to cool, once cooled, cover them with a lid or with plastic wrap and they will keep well from 3 to 5 days.

Can you make this salad with canned peas?

I much prefer the flavor and texture of making this salad from dried peas so by cooking them from scratch you get a much better finished product. It's worth the extra effort, I promise! If you are short on time then of course, canned beans are a good option. Drain and rinse them well before tossing them with the dressing.

Cooking the beans from scratch allows you to flavor the blackeye peas while they cook. I opted to use smoked paprika for cooking my blackeye peas. You could also add slices of bacon or cook your beans in broth rather than water.

What do you serve with it?

This salad is a great side dish that can easily be served up with almost any main meal. Chicken, ham, steak, and fish will all work great with this. You can even serve it up as a main dish by adding cooked chicken or leftover ham. Obviously, it's great to serve with collard greens and cornbread.

A spoon mixing together the black eyed pea salad.

Recipe Notes and Tips

  • 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 and sub with green bell pepper. 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.

More Side Dishes

Black eyed pea salad in a white serving bowl with a spoon.
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5 from 2 votes

Black Eyed Pea Salad

Made from scratch and tossed in a tangy and spicy 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 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 55 minutes
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: 8 servings
Calories: 274kcal
Author: Tanya

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 scallions finely chopped
  • 1 garlic clove minced

For the Black Eyed Peas:

  • 2 cups dried Blackeye 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, scallions, and garlic clove. Cover and place in the refrigerator.

Cook the blackeye 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.

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

Calories: 274kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 599mg | Potassium: 543mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1001IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 4mg

Creamy Champagne Chicken

by 6 Comments

Get fancy in the easiest possible way! This creamy champagne chicken recipe is simple and easy to make all in one skillet and is so perfectly delicious! It's a great option for date night, dinner party, or special occasion, and it's ready to serve in 40 minutes.

Cooked chicken and sauce in a skillet.

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

If you are looking for a tasty way to fancy up your chicken dinners, then look no further than this delicious champagne chicken recipe! This recipe is perfect for celebrations, like the start of a New Year. Anytime I get a chance to pop open a bottle of champagne, I'm down for it.

In this recipe, chicken breasts are smothered in a rich and creamy champagne sauce with mushrooms, spinach, sundried tomatoes, and parmesan for a wonderful rich and flavorful dish.

Chicken in white wine is a classic French dish, but you can always improve on a classic, and by swapping the wine you are on to a real winner! Plus, it's a great excuse to treat yourself to a bottle of champagne!

Simple to make, all in one skillet on the stovetop, this is the perfect dish for when you want to impress!

Be sure to try my Garlic Parmesan Spatchcock Chicken and Chicken and Green Bean Stir Fry too!

Cooked champagne chicken in a skillet on a worktop.

How to make champagne chicken

  • Gather your ingredients.
Ingredients to make the recipe.
  • Combine all-purpose flour, kosher salt, paprika, and black pepper in a shallow bowl.
  • Place chicken breast filets in flour mixture and coat both sides, shaking off any excess. Set aside.
  • Heat oil in a large skillet over medium- high heat. Add the floured chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Admire how beautiful that pan fried chicken is and then transfer the chicken to a plate and set aside.
Chicken breasts coated with seasoned flour.
Browned chicken breasts in a skillet.
  • Add mushrooms to the skillet and sauté until softened, about 5 minutes. Pour the champagne into the skillet and use a wooden spoon to scrape up any brown bits. Reduce heat to medium and allow to simmer for 10 minutes, until the chapagne has reduced and looks a little syrupy.
  • Add heavy cream and red pepper flakes and bring to a simmer and allow to simmer for 3 minutes. Stir in the parmesan cheese, spinach, and sundried tomatoes. Simmer for an additional 1-2 minutes and allow the spinach to wilt. Add the chicken breast back to the skillet and cover it with the sauce.
Cooked mushrooms in a skillet.
cream and champagne added to the skillet.
Close up of sliced mushrooms on the chicken breast.

What is the best champagne to use?

I recommend using Brut Champagne in this recipe. It's not as sweet and combines well with the other flavors of this sauce. I'd also stick with an economical choice. Don't buy the most expensive bottle just to throw it in a heavy cream sauce, unless you really want to.

What can you use instead of champagne?

The champagne is what makes this chicken skillet recipe extra special, so where possible, it's best to stick to that. You can use other sparkling wines like Prosecco or Cava, and sparkling white wine like a sauvignon blanc will work nicely and can be more budget friendly. This recipe can also be made without alcohol if you prefer, it will still be tasty. Simply swap the champagne for chicken or vegetable stock.

Can you use old champagne?

I like to pop the champagne to use in this recipe, then enjoy the rest of the bottle with dinner, so it's a great option for date night. You can use leftover opened champagne that's maybe sat covered in the fridge for 3 to 4 days, but I wouldn't recommend older than that as the taste can start to change.

What do you serve it with?

This creamy champagne chicken is great served over rice, pasta, or even some delicious mashed potatoes. You can serve it alongside some roasted or steamed veggies too. Try it with:

Recipe Notes and Tips

  • This champagne chicken is best enjoyed as soon as it's made, but leftovers will keep well in the fridge for 3 to 4 days. Reheat in the oven, covered with foil at 360F til warmed through.
  • I like to make this recipe with chicken breast, but thighs can also be used. You could also try other proteins, like shrimp or tofu.
  • The chicken breasts should be of a similar thickness so that the cook through evenly. Pound them flatter if needed.
  • Heavy cream produces the richest flavor and creamiest texture. You can use half and half if you want to cut down on calories and fat.
  • Ensure that the chicken is fully cooked through. It should register at 165F with an instant read thermometer once it is cooked.
Close up of sliced mushrooms on the chicken breast.

More Chicken Recipes

Watch me Make this Champagne Chicken from Start to Finish

Cooked chicken and sauce in a skillet.
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4.70 from 10 votes

Creamy Champagne Chicken

Get fancy in the easiest possible way! This creamy champagne chicken recipe is simple and easy to make all in one skillet and is so perfectly delicious! It's a great option for date night, dinner party or special occasion, and it's ready to serve in 40 minutes.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: champagne chicken breast, chicken in champagne, creamy champagne sauce for chicken
Servings: 4 servings
Calories: 507kcal
Author: Tanya

Ingredients

  • ¼ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 4 boneless and skinless chicken breast filets patted dry (each filet should be even thickness or pound them to even thickness)
  • 4 Tablespoons olive oil
  • 8 ounces white button mushrooms sliced
  • 1 cup champagne
  • ¾ cup heavy cream
  • ½ teaspoon red pepper flakes
  • ¼ cup parmesan cheese grated
  • 2 cups spinach
  • ¼ cup sliced sundried tomatoes

Instructions

  • Combine all-purpose flour, kosher salt, paprika, and black pepper in a shallow bowl.
  • Place chicken breast filets in flour mixture and coat both sides, shaking off any excess. Set aside.
  • Heat oil in a large skillet over medium- high heat. Add the floured chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Transfer to a plate and set aside.
  • Add mushrooms to the skillet and sauté until softened, about 5 minutes. Pour the champagne into the skillet and use a wooden spoon to scrape up any brown bits. Reduce heat to medium and allow to simmer for 10 minutes.
  • Add heavy cream and red pepper flakes and bring to a simmer and allow to simmer for 3 minutes. Stir in the parmesan cheese, spinach, and sundried tomatoes. Simmer for an additional 1-2 minutes and allow the spinach to wilt. Add the chicken breast back to the skillet and cover it with the sauce.

Nutrition

Calories: 507kcal | Carbohydrates: 11g | Protein: 30g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 853mg | Potassium: 801mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2467IU | Vitamin C: 7mg | Calcium: 135mg | Iron: 2mg

Eggnog Bread Pudding with Bourbon Sauce

by 7 Comments

Rich indulgent and delicious, this eggnog bread pudding is a real treat! Simple to make, this boozy dessert is drizzled in a bourbon sauce for one tasty bite. Guaranteed everyone will want a second helping!

Eggnog bread pudding served on a white plate.

This post contains affiliate links, please read my full disclaimer here.

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

A traditional bread pudding is such a hearty and comforting dessert, and this boozy variation is perfect for the holiday season! Sweetbread puddings have always had my heart and I love them with all kinds of flavors. This eggnog version made with bourbon is for adults. But for alcohol-free versions, I suggest my Instant Pot Bread Pudding.

So simple and easy to make before it gets baked in the oven, this is a great low-effort maximum impact dessert. This bread pudding is also covered in a delicious bourbon sauce, because I feel in my heart that all bread puddings should be covered in delicious sauce.

The combination of thick challah bread, eggnog, and a little bourbon make the perfect combo of taste and texture. This is tasty, filling, comforting, and perfectly boozy!

Be sure to try my Rice Pudding too!

A piece of eggnog bread pudding served on a plate.

How to make eggnog bread pudding

Bread Pudding

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add the eggs in a large bowl and whisk until lightly beaten. Then add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
  • Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
  • When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
  • Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.
Custard mixture whisked together.
Challah bread soaking in the custard.
Eggnog bread pudding before being baked.
Baked eggnog bread pudding ready to serve.

How to make the Homemade Bourbon Sauce

  • Gather your ingredients. You'll need granulated sugar, butter, eggnog, and bourbon for this sauce.
Ingredients to make the bourbon sauce

Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.

The bourbon sauce in a pot.
Bourbon sauce being poured over the bread pudding.

What's the best bread to use?

You can make bread pudding with most types of bread, though I love to make it with challah bread which has a rich flavor and spongy texture which soaks up the eggnog custard. Brioche has a similar flavor and also works very well. It's best to use slightly stale bread rather than fresh so that it soaks up the egg mix well.

Can you make it ahead of time?

You can make up the bread pudding up to a day ahead of time and keep it covered in the fridge till you are ready to bake it. Baked pudding will keep well in the fridge for 1 to 2 days and can be reheated in the oven at 360F, with the top covered with foil, to serve.

What do you serve it with?

This eggnog bread pudding is best served with the delicious bourbon syrup, it takes minutes to make and is perfectly rich and syrupy. Go all out and serve the warm dessert with some whipped cream or a scoop of ice cream too!

A slice of bread pudding served next to a glass of eggnog.

Recipe Notes and Tips

  • If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
  • For best results, use stale bread (or at least day old).
  • If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
  • I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips. You could also just leave them out.
  • Try to stick with 6 cups of bread, give or take. Too much bread will make a dry bread pudding.

More Dessert Recipes

Eggnog bread pudding served on a white plate.
Print Recipe
4.67 from 3 votes

Eggnog Bread Pudding with Bourbon Sauce

Rich indulgent and delicious, this eggnog bread pudding is a real treat! Simple to make, this boozy dessert is drizzled in a bourbon sauce for one tasty bite. Guaranteed everyone will want a second helping!
Prep Time10 minutes
Cook Time40 minutes
Chilling time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: bread pudding with eggnog, eggnog dessert recipe, how to make bread pudding
Servings: 6 servings
Calories: 620kcal
Author: Tanya

Ingredients

Bread Pudding

  • 1 loaf challah bread cut or torn into large 1 inch pieces about 6 cups
  • 2 large eggs
  • 2 ½ cups full fat eggnog
  • ½ cup granulated sugar
  • 2 Tablespoon butter melted
  • 2 teaspoon bourbon
  • ½ cup raisins

Bourbon Sauce

  • ¼ cup ½ stick unsalted butter
  • ½ cup white granulated sugar
  • 3 tablespoons eggnog
  • 2 tablespoons bourbon
  • Pinch of salt

Instructions

Bread Pudding Instructions

  • Add eggs in a large bowl and whisk until lightly beaten. Add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
  • Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
  • When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
  • Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.

Bourbon Sauce Instructions

  • Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.

Notes

  • If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
  • For best results, use stale bread (or at least day old).
  • If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
  • I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips.

Nutrition

Calories: 620kcal | Carbohydrates: 89g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 474mg | Potassium: 406mg | Fiber: 3g | Sugar: 45g | Vitamin A: 825IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 3mg

Vinegar BBQ Sauce (North Carolina Style)

by 7 Comments

This is the most delicious condiment when it comes to pulled pork! Easy to make, this vinegar BBQ sauce is tangy and sweet. Originating in North Carolina, vinegar-based bbq sauce is a delicious addition to any bbq table.

Vinegar BBQ sauce on a spoon.

This post contains affiliate links, please read my full disclaimer here.

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

If you love pulled pork, then this North Carolina-style BBQ sauce is a must-have! Sweet and tangy, it's a delicious way to add flavor to every bite and it's so crazy easy to make it from scratch.

In North Carolina, BBQ is a big deal and you'll find many different flavor profiles along the state. Vinegar-based BBQ sauce originated in Eastern North Carolina. Traditional vinegar-based BBQ sauce is mainly made with vinegar and spices like cayenne pepper, but no tomato-based products or sugar like other BBQs.

Western BBQ sauce is known to have ketchup and brown sugar added to the vinegar base. I happen to love the complex flavor ketchup and brown sugar give this sauce. I may also be biased as I've lived in western, NC for over a decade. However, you can't go wrong with either type of sauce.

Be sure to try my Jerk BBQ Sauce and Homemade BBQ Sauce too!

How to make vinegar BBQ sauce

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add ingredients in 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 and allow to cool.
  • Serve and enjoy.
Vinegar BBQ sauce in a glass jar.

Can you make it ahead of time?

This vinegar BBQ sauce is actually best made at least a day ahead of time, and if you can, 3 to 4 days ahead of time. It can be used right away, but allowing it to sit will let the flavors 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 does have a bit of a kick to it thanks to the red pepper flakes, but it's not an overwhelming level of spice. If you prefer it spicier, you can add in a pinch of cayenne or add in some hot sauce. If you don't like spice, reduce the amount of red pepper flakes or don't use it.

Serving Suggestions

This is delicious when poured onto cooked pulled pork and then served in a bun. You could also pour it over some grilled chicken pieces. Serve it alongside your favorite sides like:

BBQ sauce in a glass jar.

Recipe Notes and 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

Vinegar BBQ sauce on a spoon.
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4.86 from 7 votes

Vinegar BBQ Sauce (North Carolina Style)

This is the most delicious condiment when it comes to pulled pork! Easy to make, this vinegar BBQ sauce is tangy and sweet, and the only way you'll eat your pulled pork when in North Carolina.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Condiment
Cuisine: American
Keyword: BBQ sauce with vinegar, North Carolina BBQ sauce, tangy homemade bbq sauce
Servings: 3 cups
Calories: 157kcal
Author: Tanya

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 in 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

Calories: 157kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1588mg | Potassium: 328mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1000IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg