My Forking Life

menu icon
search icon
×

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.

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

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.

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

I 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.

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

These 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.

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

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.

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

I 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

by Leave a Comment

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.

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

I 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.
Print Recipe
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

by 8 Comments

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

by 2 Comments

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.

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

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.
Print Recipe
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

by 2 Comments

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.

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

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.
Print Recipe
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 15 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.

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

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.

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

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.
Print Recipe
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

by Leave a Comment

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.

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

I'm a 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.
Print Recipe
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

by Leave a Comment

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.

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

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.
Print Recipe
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

  • Sheet Pan

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

by Leave a Comment

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.

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

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.

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

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

by 2 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.

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

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

When I'm in need of 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 minutes to prep and the short cooking time is hands-off, so it's a great option when you want to spend minimal time in the kitchen! Cooking salmon in the oven results in delicious and flaky fish.

This is also a great healthy option for the whole family, high in protein and omega-3s, but low in saturated fat and carbs, this is a tasty way to get the goodness in.

What are you waiting for?!

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

A fork cutting a baked salmon fillet.

How to oven bake salmon

  • Preheat the oven to 425 Fahrenheit 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.
  • Patting salmon fillets dry.
  • Seasoning salmon fillets.
  • 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.
  • 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, just 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 - what more do you need from a weeknight dinner?!

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, rather than frozen, fish. 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.

Recipe Variations

This easy oven baked salmon is simply seasoned with a little salt and pepper. You can easily add other seasonings to suit your tastes. My homemade fish seasoning is perfect to use or rub on a little paprika or some fresh herbs. This oven baking method is also great for other types of fish like cod or tilapia. Cooking times may vary slightly.

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 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.
Close up of a fork cutting a piece of salmon.

More Fish Recipes

Two salmon fillets on a plate with green beans. One fillet cut in half.
Print Recipe
5 from 1 vote

Easy Oven Baked Salmon

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

Caribbean Green Seasoning

by Leave a Comment

Green Seasoning is a delicious herb blend that is used for marinating meats, fish, or stirred into stews and is used widely among the Caribbean islands. 

green seasoning in glass jar with herbs surrounding it

The Caribbean is known for its delicious and bright flavorful combinations. The use of fresh herbs, bold peppers, and lots of spice tends to stand out. When I think of authentic green seasoning, I think of Trinidad and Tobago, where this seasoning originated from. Many Caribbean recipes will have a dollop or two of green seasonings added to the dish to enhance the flavors.  

The formula for green seasoning is to have herbs, a pepper or two, and some lime, vinegar, or water to blend the seasoning with. Once made, it’s either stored in the refrigerator or frozen for later and added to many delicious recipes throughout the week. 

Traditionally, this seasoning is used a marinade for meats, fish, and vegetables. I like to use it as a marinade as well as a finishing herb. I like to add it to rice, poultry, and other meats before serving.

green seasoning in glass jar with herbs surrounding it

How to make Green Seasoning

First, gather all your ingredients and wash all your herbs. I like to also roughly chop my peppers, celery, and onions before adding them to a food processor.

fresh herbs washed and prepped

Add all the ingredients to a food processor and process until smooth.

green seasoning ingredients in a food processor

If you like your green seasoning a little chunky, just pulse to your desired consistency. For a wetter more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

  • ingredients for green seasoning in a food processor
  • overhead photo of green seasoning in food processor

Use the seasoning as a marinade for your favorite fish, meat, or vegetables.

green seasonong in white plate with herbs surrounding it

How to use green seasoning as a marinade?

This seasoning is usually used as a marinade. I suggest using about 2 Tablespoons for every pound of meat. Add the seasoning to meat, fish, or vegetables and rub it all over. Cover and allow it to marinate in the refrigerator until ready to cook.

I also like to add about 1 Tablespoon of oil to the seasoning when using as a marinade.

How to store green seasoning?

Green seasoning should be refrigerated. It will last in the fridge for about a week. It can also be frozen and will last in the fridge for up to 3 months.

To freeze, place green seasoning into small ice cube trays and freeze until solid. Once solid, place in a freezer-friendly bag.

Notes

  • This will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
  • Use about 1 Tablespoon green seasoning for 1 lb of meat. 
  • I suggest adding a little oil to meat or fish when using it as a marinade.
  • For a wetter more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

Looking for other seasonings/sauce recipes, try these out:

green seasoning in glass jar with herbs surrounding it
Print Recipe
5 from 2 votes

Caribbean Green Seasoning

Green Seasoning is a delicious herb blend that is used for marinating meats, fish, or stirred into stews and is used widely among the Caribbean islands. 
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: Caribbean
Keyword: green seasoning
Servings: 2 cups
Author: Tanya

Ingredients

  • 1 bunch of cilantro leaves and stems, about 3oz
  • ½ bunch italian parsley about 2 oz
  • 8 whole pimento seeds crushed
  • 1 scotch bonett pepper seeds and stem removed
  • 1 celery stalk leaves included, and roughly chopped
  • 1 bunch thyme leaves removed from stems
  • ½ red bell pepper roughly chopped
  • ¾ cup lime juice from about 5 limes
  • 1 inch ginger peeled and chopped
  • 8 whole peeled garlic cloves
  • 6 green onions stems removed and roughly chopped
  • 1 teaspoon salt or to taste

Instructions

  • Add ingredients to a food processor. Pulse until finely chopped or pureed.
  • Use as a marinade for your favorite meats, vegetables, and fish. You may also use it as a fresh topping.

Notes

  • This seasoning will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
  • Use about 1 Tablespoon green seasoning for 1 lb of meat. 
  • I suggest adding a little oil to meat or fish when using it as a marinade.
  • For a wetter more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

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.

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

I 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

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

It’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.

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

I’m 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

by Leave a Comment

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.

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

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.

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

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.
Print Recipe
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.

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

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.
Print Recipe
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 5 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.

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

A 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
4.50 from 2 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.

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

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.
Print Recipe
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

Southern Style Macaroni Salad Recipe

by 6 Comments

This crowd-pleasing Southern-style macaroni salad recipe is a true family favorite! Macaroni pasta is tossed in a creamy mayonnaise sauce with crunchy veggies, crispy bacon, and boiled eggs for one delicious side dish.

A spoon in a bowl of creamy macaroni salad.

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

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

When it comes to side dishes, you can't go wrong with a macaroni salad, and this Southern-style recipe is one of my all-time favorites!

Perfectly creamy, it's full of texture thanks to chopped veggies and bacon and will sit well next to all of your favorite main dishes. Even better, it's so quick and easy to make, it definitely doesn't require you to spend hours in the kitchen.

For Southern macaroni salad, you need a creamy delicious mayo-based sauced. You'll also usually find hard-boiled eggs in this kind of salad, similar to this Southern potato salad, but you can omit the eggs if you want to. I added bacon for a salty flavor and a diced sweet apple to balance the dish. Apples in the macaroni salad? Trust me, it's a wonderful addition.

This is a great recipe if you are hosting, and it's a great dish to take along to a potluck or picnic.

Be sure to try my Hawaiian Macaroni Salad and Air Fried Macaroni and Cheese Balls too!

Close up of the macaroni salad.

How to make Southern style macaroni salad

  • Prepare elbow macaroni as indicated on the box, drain, and set aside to cool.
  • In a large bowl, add mayonnaise, yellow mustard, apple cider vinegar, honey, and dill relish. Stir until fully combined.
Stirring the salad dressing together in a bowl.
  • Add onion, red bell pepper, celery, cheddar cheese, apple, bacon, elbow macaroni, and egg (if using) to the large bowl. Stir until fully combined and all the macaroni noodles are coated with the mayonnaise dressing.
  • Salt and pepper to taste. Serve and enjoy.
Southern macaroni pasta salad served in a white bowl.

How long does it keep?

This is a great make-ahead dish, once you have tossed everything together in the dressing, cover it and place it in the fridge. It will keep well for 3 to 4 days. Because it contains mayo, it shouldn't be kept at room temperature for more than 2 hours.

Can you make it healthier?

To reduce fat and calories, you can use low-fat mayonnaise, though I much prefer the taste and texture of regular for this recipe. I am a fan of Duke's mayo but use whatever mayo you like.

Can you use other types of pasta?

Elbow macaroni is perfect for this dish, but other shorter pasta can be used in a pinch. Penne, bow tie, or fusilli all make great substitutions or use your favorite GF pasta for a gluten-free recipe. Just make sure you stick with 8 oz pf pasta. Too much pasta will make your dish dry.

What do you serve it with?

This Southern-style macaroni salad is great to serve alongside, meat, seafood, and chicken dishes. Try it with:

Overhead shot of Southern style macaroni salad in a white bowl with a spoon.

Recipe Notes and Tips

  • Cook the pasta al dente. If you overcook it, it can become too soft and mushy.
  • Let the pasta cool before tossing it in the dressing. If the mayonnaise is added to hot pasta it can separate.
  • If you are on a hurry, you can run the cooked pasta under a cold tap to cool it quickly.
  • Store covered in the fridge for 3 to 4 days.

More Salad Recipes

A spoon in a bowl of creamy macaroni salad.
Print Recipe
4.72 from 7 votes

Southern Style Macaroni Salad Recipe

This crowd pleasing Southern style macaroni recipe is a true family favorite! Macaroni pasta is tossed in a creamy mayonnaise sauce with crunchy veggies, crispy bacon and boiled eggs for one delicious side dish.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy macaroni salad, macaroni pasta salad, macaroni salad with bacon
Servings: 8 servings
Calories: 439kcal
Author: Tanya

Ingredients

  • 8 oz uncooked elbow macaroni noodles
  • 1 cup of mayonnaise
  • 2 tablespoons yellow mustard
  • 1 Tablespoon of apple cider vinegar
  • 1 Tablespoon of honey
  • 2 Tablespoons dill relish
  • ¾ cup of chopped sweet onion
  • ½ cup of chopped red bell pepper
  • ⅓ cup of chopped celery
  • ½ cup of shredded cheddar cheese
  • ½ cup of diced green golden delicious apple
  • 6 strips of bacon cooked and chopped
  • 2 hard boiled eggs chopped (optional)
  • Salt and pepper to taste

Instructions

  • Prepare elbow macaroni as indicated on the box, drain, and set aside to cool.
  • In a large bowl, add mayonnaise, yellow mustard, apple cider vinegar, honey, and dill relish. Stir until fully combined.
  • Add onion, red bell pepper, celery, cheddar cheese, apple, bacon, elbow macaroni, and egg (if using) to the large bowl. Stir until fully combined and all the macaroni noodles are coated with the mayonnaise dressing.
  • Salt and pepper to taste. Serve and enjoy.

Notes

  • Cook the pasta al dente. If you overcook it, it can become too soft and mushy.
  • Let the pasta cool before tossing it in the dressing. If the mayonnaise is added to hot pasta it can separate.
  • If you are on a hurry, you can run the cooked pasta under a cold tap to cool it quickly.
  • Store covered in the fridge for 3 to 4 days.

Nutrition

Calories: 439kcal | Carbohydrates: 28g | Protein: 10g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 440mg | Potassium: 191mg | Fiber: 2g | Sugar: 6g | Vitamin A: 484IU | Vitamin C: 13mg | Calcium: 75mg | Iron: 1mg

Brunswick Stew

by 4 Comments

Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat and a tangy BBQ sauce.

Two bowls of Brunswick stew.

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

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

Now that the weather is getting colder as we head into winter, I'm all about the comfort foods, and for me, that means soups, stews and chili.

This Brunswick stew recipe has been a family favorite for many years. Packed full of veggies and made with smoked pulled pork or chicken, this stew is not shy in the flavor department. Made with a tangy BBQ sauce, this is the perfect way to warm up after a long day.

Made in one pot on the stovetop, this is an effortless to make meal that everyone will love, and it's a great way to utilize leftovers!

Be sure to try my Instant Pot Chili and Hearty Vegetable Soup for more winter warmers!

A spoon stirring the Brunswick stew in a pot.

How to make Brunswick stew

  • Gather your ingredients.
Ingredients to make the recipe.
  • Melt butter in a large pot over medium heat. Add onion and garlic and saute until translucent, about 3-5 minutes.
Softening the onion and garlic.
  • Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.
Rest of the stew ingredients added to the pot.
  • Reduce Heat and Simmer on medium-low for 30-40 minutes.
  • Add salt and pepper to taste.
Clos e up of the stew in a pot.

Where does Brunswick stew come from?

This is a traditional Southern stew that makes the most of what you have in your pantry. Traditionally made with small game like squirrel or rabbit, it's tomato based and made with beans and veggies. I love it with leftover pulled pork and chicken works great too. You can easily adapt the ingredients to suit what you have to hand. BBQ sauce makes this stew stand out from the crowd.

Can you make it ahead of time?

This is a great make ahead stew and is freezer friendly too. Once made, let it cool completely before transferring to an airtight container. It will keep well in the fridge for 4 days and in the freezer for up to 6 months. Thaw frozen stew in the fridge overnight before reheating.

Reheat on the stovetop on a medium heat, stirring til heated through.

What do you serve it with?

A big bowl of this Brunswick stew is so hearty and filling, but it's great served alongside other Southern favorites like:

Brunswick stew on a ladle above the pot it was cooked in.

Recipe Notes and Tips

  • Your stew will taste similar to the bbq sauce you choose to use. I like to use a homemade vinegar based bbq sauce but your favorite store brand will work too.
  • You can easily add in different vegetables and beans to suit your tastes and to save you a shopping trip!
  • Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

More Stews and Chilis

Two bowls of Brunswick stew.
Print Recipe
4.86 from 7 votes

Brunswick Stew

Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat and a tangy BBQ sauce.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: easy Brunswick stew recipe, how to make Brunswick stew, southern Brunswick stew
Servings: 4 servings
Calories: 681kcal
Author: Tanya

Ingredients

  • 4 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 4 cloves of garlic chopped
  • 14.5 oz can of fire-roasted diced tomatoes undrained
  • 1 cup mixed vegetables
  • 1 cup frozen lima beans
  • 2 cups of chicken stock
  • 2 cups of smoked pulled pork or chicken
  • 1 ½ cups vinegar bbq sauce
  • 1 Tablespoon granulated sugar
  • Salt and pepper to taste

Instructions

  • Melt butter in a large pot over medium heat. Add onion and garlic and saute until translucent, about 3-5 minutes
  • Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.
  • Reduce Heat and Simmer on medium-low for 30-40 minutes.
  • Add salt and pepper to taste.

Notes

  • Your stew will taste similar to the bbq sauce you choose to use. I like to use a homemade vinegar based bbq sauce but your favorite store brand will work too.
  • You can easily add in different vegetables and beans to suit your tastes and to save you a shopping trip!
  • Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

Nutrition

Calories: 681kcal | Carbohydrates: 97g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2190mg | Potassium: 712mg | Fiber: 7g | Sugar: 61g | Vitamin A: 3571IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 4mg

Blackeye Peas Recipe (Vegan)

by 6 Comments

Made from scratch and perfectly seasoned, this easy blackeye peas recipe is a healthy and meat-free option that the whole family will love. Get stovetop directions as well as quicker Instant Pot directions too.

Blackeye peas served in a bowl next to a side dish of rice.

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

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

Blackeye peas are a traditional Southern soul food that is typically enjoyed on New Year's Day to bring prosperity for the year. But honestly, I eat them all year round because they are so good!

This version of blackeye peas is made with dried beans and cooked in the water the dried beans have soaked in. You could also use broth instead if that's your thing, but properly cooking and seasoning the water the beans have soaked in provides an equally delicious dish.

I opted to make this dish meatless and I'm so glad I did, it's equally delicious without it. This vegan recipe is easy to make and the cooking time is totally hands-off. Seasoned with herbs and made with fresh veggies, this healthy dish is too good not to make!

Be sure to try my Homemade Baked Beans and Jamaican Instant Pot Rice and Beans too!

Cooked blackeye peas and vegetables in a Dutch oven.

How to make this blackeye peas recipe

  • Gather your ingredients. You can soak your beans overnight or quick soak the beans for them to cook a bit faster. I prefer to quick soak the beans.
Ingredients to make the recipe.
  • To quick soak: Rinse and sort through blackeye peas. Cover black eyed peas with water in a large pot. Bring to rapid boil over high heat and boil for about 2 minutes. Turn off heat and remove the pot from the heat. Cover and let sit for 1 hour.
Blackeye peas soaking in a pot.
  • When ready to cook, add chopped red bell pepper, thyme, Cajun seasoning, red pepper flakes, celery salt, chopped garlic cloves, and chopped green onions to the peas and the soaking lid and stir to combine. Place the bay leaves on top and place the pot over medium heat. Bring to a simmer and then cover the pot. Cook covered for 20-45 minutes, stirring occasionally, until the beans are tender. Remove from heat, remove the bay leaves and thyme stems. Serve enjoy.
  • Diced vegetables on a chopping board.
  • Vegetables and seasonings added to the pot of blackeye peas.
  • The blackeye peas in a pot after cooking ready to serve.

Can you make this recipe in an Instant Pot?

Soaking and cooking dried beans from scratch does require a bit of time, though that time is totally hands-off. If time isn't on your side, you can quickly cook this recipe in a pressure cooker like an Instant Pot and they are ready to serve in a fraction of the time.

Add all ingredients to the pressure cooker. Cook on high pressure for 17 minutes. Once pressure cooking time is up, allow the pressure cooker to naturally release for 10 minutes, then quick release any remaining pressure. Remove the bay leaves and thyme stems before serving.

  • blackeye peas in pressure cooker before cooking
  • blackeye peas on spoon over pressure cooker

Can you use canned blackeye peas?

For the best flavors and textures, I highly recommend using dried peas for the best results. For ease and convenience, you can use canned beans. Add them with the liquid in the can to a pot, along with the rest of the ingredients, plus a cup or two of water. Simmer for 20 minutes.

What do you serve them with?

I love to serve these vegan blackeye peas with a side of white rice for a hearty, filling, and delicious meal, and they'd be great served with my kale rice. They are great to serve up with collard greens or other veggie side dishes.

Blackeye peas served on a plate with rice.

Recipe Notes and Tips

  • I cook my blackeye peas in the soaking liquid. You can discard the soaking liquid and cook in fresh water or broth instead.
  • You could also soak your beans overnight. Soaking is not required but it will allow your beans to cook faster.
  • Blackeye peas that have been soaked can cook in as little as 20 minutes. Cook them until they are tender. Overcooking them will make them mushy.
  • This blackeye peas recipe will keep well, covered in the fridge for up to 5 days. It can be reheated on the stovetop.
Close up of the cooked beans in a white bowl.

More Southern Recipes

Blackeye peas served in a bowl next to a side dish of rice.
Print Recipe
4.67 from 3 votes

Blackeye Peas Recipe (Vegan)

Made from scratch and perfectly seasoned, this easy blackeye peas recipe is a healthy and meat-free option that the whole family will love. Get stovetop directions as well as quicker Instant Pot ones too.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: black eye peas from scratch, how to cook dried black eye peas, seasoned black eye peas
Servings: 4 servings
Calories: 213kcal
Author: Tanya

Ingredients

  • ½ lb dried blackeye peas about 1 ¼ cup
  • 4 cups water*
  • 1 medium red bell pepper chopped (about 1 cup)
  • 3 sprigs thyme
  • 1 Tablespoon Cajun Seasoning
  • ½ teaspoon red pepper flakes
  • ½ teaspoon celery salt
  • 3 garlic cloves chopped
  • 3 Green onions chopped
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

Stove top Instructions

  • To quick soak: Rinse and sort through blackeye peas. Cover black eyed peas with water in a large pot. Bring to rapid boil over high heat and boil for about 2 minutes. Turn off heat and remove the pot from the heat. Cover and let sit for 1 hour.
  • When ready to cook, add red bell pepper, thyme, Cajun seasoning, red pepper flakes, celery salt, garlic cloves, and green onions to the peas and the soaking lid and stir to combine. Place the bay leaves on top and place the pot over medium heat. Bring to a simmer and then cover the pot. Cook covered for 20-45 minutes, stirring occasionally, until the beans are tender. Remove from heat and remove the bay leaves and thyme stems before serving.

Pressure Cooker Instructions:

  • Add all ingredients to the pressure cooker. Cook on high pressure for 17 minutes. Once pressure cooking time is up, allow the pressure cooker to natural release for 10 minutes, then quick release any remaining pressure.

Notes

  • I cook my blackeye peas in the soaking liquid. You can discard the soaking liquid and cook in fresh water or broth instead.
  • You could also soak your beans overnight.
  • This blackeye peas recipe will keep well, covered in the fridge for up to 5 days. It can be reheated on the stovetop.

Nutrition

Calories: 213kcal | Carbohydrates: 39g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 327mg | Potassium: 777mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2025IU | Vitamin C: 42mg | Calcium: 91mg | Iron: 6mg

Homemade Cajun Seasoning

by Leave a Comment

Make up a batch of your own homemade Cajun seasoning to use to flavor all of your faorite meals. Made with a few dried spices and herbs, it takes minutes to make and is an easy way to transform your meal times.

A storage jar holding the Cajun seasoning.

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

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

Make your own batch of Cajun seasoning to liven up all of your favorite meals. Simple and quick to make, this homemade spice mix will add a taste of the South to your plate.

Made with eight herbs and spices, it takes minutes to make up the seasoning and it's a great to have on hand in your pantry to grab whenever you want a bit of spice!

Be sure to try my Creamy Cajun Chicken Pasta and Instant Pot Cajun Dirty Rice too!

Close up of the homemade seasoning on a spoon.

How to make homemade Cajun seasoning

  • Add the dried herbs and spices to a bowl.
Dried herbs and spices in a white bowl.
  • Mix to combine. Use or store!
Herbs and spices mixed together with a wooden spoon.

What is Cajun seasoning?

This spice mix originates from Louisiana. Everyone has their own favorite combinations, but it generally consists of paprika, cayenne, garlic powder, pepper and oregano. You can buy it in stores ready made, but it's so much more flavorful when you make your own. You likely already have these spices in your pantry too.

Is it spicy?

Cajun seasoning is spicy as it contains cayenne, so it does have a kick to it. It's easy to adjust the ingredients to suit your tastes though, if you prefer it milder, you can half the amount of cayenne, and if you have a very low tolerance you can omit it, you'll still be left with a delicious spice blend.

How do you use it?

Use this seasoning as you would any other. Use it as a rub for pork, chicken, seafood, and steak, or stir it into pasta, stews, beans, or even salads for a burst of flavor. It's wonderful when sprinkled over Air Fryer French Fries instead of salt and pepper!

Cajun seasoning in a labelled jar.

Recipe Notes and Tips

  • Double, triple, or quadruple the recipe if you like. Change the serving size in this recipe card to modify the ingredients.
  • Store in an airtight container for future uses. Depending on the freshness of your spices and herbs, it will keep well for around 6 months.
  • Make sure your spices aren't stale. Rub a little between your fingers before using, they should release and aroma.

More Seasoning Mixes

Cajun seasoning in a storage jar.
Print Recipe
No ratings yet

Homemade Cajun Seasoning

Make up a batch of your own homemade Cajun seasoning to use to flavor all of your faorite meals. Made with a few dried spices and herbs, it takes minutes to make and is an easy way to transform your meal times.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: homemade Cajun seasoning, how to make cajun seasoning mix, what's in Cajun seasoning
Servings: 7 servings (approx 7 tablespoons)
Calories: 13kcal
Author: Tanya

Ingredients

Instructions

  • Mix ingredients in a bowl. Enjoy 🙂

Notes

  • Double, triple, or quadruple the recipe if you like. Change the serving size in this recipe card to modify the ingredients.
  • Store in an airtight container for future uses. Depending on the freshness of your spices and herbs, it will keep well for around 6 months.
  • Make sure your spices aren't stale. Rub a little between your fingers before using, they should release and aroma.

Nutrition

Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 999mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 749IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Air Fryer French Toast

by Leave a Comment

Perfect for a quick breakfast or a lazy Sunday brunch, classic French toast is so easy to make in your air fryer. Perfectly sweet, this family-friendly recipe is best served with lashings of maple syrup!

Maple syrup being poured from a white jug over air fryer French toast.

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

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

I have always had a soft spot for French toast, and I'm now addicted to this air fryer recipe! I know, I know...french toast is easy enough in a skillet. But hey, sometimes the skillet just isn't available or the results aren't consistent. Whatever the need, french toast in the air fryer is mighty easy to make.

This recipe makes enough for 2 servings, about a slice and a half each serving. The french toast is perfectly crisp on the outside thanks to the high-powered heat of the air fryer.

Made with brioche bread and seasoned with vanilla and cinnamon, this delicious recipe is ready to serve in less than 15 minutes. Perfect for a family weekend breakfast or brunch, French toast has never been easier to make!

Be sure to try my Air Fryer Granola and these other Delicious Air Fryer Breakfast Recipes!

Slices of air fryer French toast on a white plate next to a bowl of fresh berries.

How to make air fryer French toast

  • Gather your ingredients.
Ingredients to make the recipe.
  • Preheat the air fryer to 380 degrees Fahrenheit.
  • Combine eggs, heavy cream, light brown sugar, vanilla extract, ground cinnamon and salt in a large shallow bowl. Set aside.
  • Lay bread slices in egg mixture and allow mixture to soak for 10 seconds on each side.
Brioche bread slices cut in half.
The French toast batter in a large dish.
Slices of bread soaking in the egg mix.
  • Spray air fryer basket with oil and lay air fryer slices in basket. Close and cook on 380F for 4 minutes, then open and carefully flip bread slices and cook for an additional 3.
  • Remove, serve and enjoy.
Slices of egg coated bread in the air fryer.
Cooked pieces of French toast in the air fryer basket.
Air fryer french toast ready to serve.

What's the best bread to use for French toast?

I love to make French toast with sliced brioche bread. It's slightly sweet and it really soaks up the egg mixture for that delicious custardy taste and texture. Most thickly sliced bread will work great, if you use a denser bread like sourdough, you will need to soak it for a little longer in the egg mixture. It's best to use bread that is a day or two old rather than fresh as it will be drier and will soak up more of the custard.

Why cook French toast in an air fryer?

I do find that cooking French toast in a skillet on the stovetop can be a bit hit and miss. The skillet may not be quite hot enough, or too hot, which can lead to uncooked middles and burnt outsides. This method takes all of the guesswork out and results in the most perfect French toast to serve and enjoy.

Can you make it ahead of time?

I can't resist eating my French toast as soon as I've made it, but if you are planning to serve this as a quick breakfast later in the week, or a serving to a crowd, then freezing is a great option. Make the French toast in the air fryer and let it cool completely. Freeze in an airtight container with parchment separating the layers and it will keep well for up to 3 months. Cook it right from frozen in the air fryer at 400F for 3 minutes on one side and 2 minutes on the other for a super quick breakfast option.

French toast, fresh berries and a jug of syrup on a white plate.

Recipe Notes and Tips

  • The bottom of your french toast may have grooves in the bottom from being placed in the air fryer. This is only cosmetic and does not affect the taste or how the top of the french toast appears.
  • Brioche bread is generally thicker-sliced and sweeter than normal bread. You can use other thick sliced bread if you prefer.
  • I do not recommend making this recipe in air fryers with the silver metal grates. Wet batters tend to stick to those grates, no matter how much you grease them.

More Breakfast Recipes

Watch this video tutorial and see how I make this french toast from start to finish.

Maple syrup being poured from a white jug over air fryer French toast.
Print Recipe
5 from 1 vote

Air Fryer French Toast

Perfect for a quick breakfast or a lazy Sunday brunch, classic French toast is so easy to make in your air fryer. Perfectly sweet, this family friendly recipe is best served with lashings of maple syrup!
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Breakfast
Cuisine: American
Keyword: air fried french toast, easy air fryer french toast recipe, how to cook french toast in the air fryer
Servings: 2 servings
Calories: 472kcal
Author: Tanya

Ingredients

  • 3 large eggs
  • ¼ cup heavy cream
  • 2 Tablespoon light brown sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 3 slices of thick sliced brioche bread sliced in half
  • Oil for spraying

Instructions

  • Preheat the air fryer to 380 degrees Fahrenheit.
  • Combine eggs, heavy cream, light brown sugar, vanilla extract, ground cinnamon and salt in a large shallow bowl. Set aside.
  • Lay bread slices in egg mixture and allow mixture to soak for 10 seconds on each side.
  • Spray air fryer basket with oil and lay air fryer slices in basket. Close and cook on 380F for 4 minutes, then open and carefully flip bread slices and cook for an additional 3.
  • Remove, serve and enjoy.

Video

Notes

  • The bottom of your french toast may have grooves in the bottom from being placed in the air fryer. This is only cosmetic and does not affect the taste or how the top of the french toast appears.
  • Brioche bread is generally thicker-sliced and sweeter than normal bread. You can use other thick sliced bread if you prefer.
  • I do not recommend making this recipe in air fryers with the silver metal grates. Wet batters tend to stick to those grates, no matter how much you grease them.

Nutrition

Calories: 472kcal | Carbohydrates: 38g | Protein: 15g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 376mg | Sodium: 494mg | Potassium: 133mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1245IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

The Best Air Fryer Thanksgiving Recipes

by 1 Comment

These air fryer Thanksgiving recipes will make cooking on the big day so easy! Find a wide range of appetizers, mains, sides, and desserts that are simple to cook and are true crowd-pleasers. Take the stress out of the day and serve up some extra tasty food to friends and family.

collage of recipes made in air fryer for thanksgiving

Whether you are planning a large Thanksgiving feast or enjoying a smaller celebration with close family this year, I've got you covered with these hassle-free air fryer Thanksgiving recipes.

No matter the number of people you are catering to, it's always a juggle to cook everything in the oven, and that's where our favorite kitchen appliance comes in! The air fryer helps you to free up your oven for the rest of the meal so that everything is cooked and ready to be served at the same time.

Start the day off with some delicious and easy-to-make appetizers and let your air fryer do all the hard work with your main course. While your roasted turkey is resting, you can quickly cook up a side dish, and don't forget the yummy desserts!

With your air fryer, planning and cooking a Thanksgiving menu has never been easier!

The Best Air Fryer Thanksgiving Recipes

Air Fryer Thanksgiving Appetizers

Keep hungry mouths happy before the main event with these easy air fryer appetizers.

Air Fried Macaroni and Cheese Balls

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

Air Fryer Roasted Shishito Peppers

These air fryer shishito peppers are such a quick and easy appetizer to make, and they are always a crowd pleaser. Just a couple of ingredients and they are ready to serve in 10 minutes.

How to Make Air Fryer Chicken Wings (Fresh or Frozen)

If you’re looking for all the tips and tricks to perfect Air Fryer Chicken Wings, I’ve got you covered. Here’s how to make perfectly crispy chicken wings in your Air Fryer from fresh or frozen, sauced or dry-rubbed.

Air Fryer Sweet and Spicy Bacon Wrapped Chicken Bites

This Air Fryer Bacon Wrapped Chicken is covered in a sweet and spicy rub for a quick and easy appetizer. With only 5 ingredients, this recipe is easy, delicious, and a perfect delicious appetizer.

Air Fryer Thanksgiving Entrees

Cooking the perfect roasted turkey or chicken has never been easier! These easy to make mains will be the star of the show!

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

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

Seasoned Air Fryer Turkey Wings

Whether you serve them as part of your Thanksgiving dinner, or as part of a weeknight main meal, these seasoned turkey wings are effortless to make in the air fryer. Ready to enjoy in thirty minutes using just a few basic ingredients.

Air Fryer Roasted Turkey Legs

These Air Fryer Turkey Legs are roasted in the Air Fryer and are nice and crisp on the outside while perfectly juicy on the inside. Take a trip to your favorite fair with this easy recipe. 

Thanksgiving Chicken

If turkey isn’t your thing, you have to try this whole roasted chicken this Thanksgiving. Simple and easy to prep, it’s perfectly seasoned, juicy and flavorful. Oven roast or air fry for a show stopping centerpiece during the holidays.

Air Fryer Thanksgiving Sides

Don't let your side dishes be an afterthought with these delicious air fryer recipes!

Soft Air Fryer Dinner Rolls

You'll impress everyone with these soft and fluffy homemade rolls made right in the air fryer. This small batch of rolls is perfect for smaller gatherings.

Sweet and Spicy Air Fryer Brussels Sprouts

These Sweet and Spicy Air Fryer Brussels Sprouts are perfectly cooked in your Air Fryer. Toss them in a Korean Gochujang sauce for the perfect vegetable side dish.

Creamy Air Fryer Mac and Cheese

This Creamy Air Fryer Mac and Cheese is made in your Air Fryer and you do not have to boil the noodles first. It’s a delicious side dish that can be made in your Air Fryer in about 20 minutes. 

Air Fryer Sweet Potatoes with Hot Honey Butter

These Air Fryer Sweet Potatoes are crispy on the outside and soft and fluffy on the inside. Top them with a delicious hot honey butter for the perfect side dish.

Air Fryer Carrots (Sweet or Savory)

These Air Fryer Carrots are perfectly roasted in your Air Fryer. Make them sweet or savory, whichever you prefer, in less time than it takes to roast them in the oven.

Easy Air Fryer Baked Potatoes

These Air Fryer Baked Potatoes are perfectly crispy on the outside and fluffy on the inside. They are the perfect side dish to prepare in your Air Fryer that will be ready in less than an hour.

Air Fryer Thanksgiving Desserts

These tasty air fryer desserts are the perfect way to finish the day!

Air Fryer S'mores

When it comes to S’mores, you don’t need a campfire when you have an Air Fryer. Here’s how to make Indoor S’mores in an Air Fryer.

Easy Air Fryer Brownies

These Air Fryer Brownies are perfect for when you want a small batch of delicious brownies and don’t want to turn on the oven. They are made from scratch and are the perfect mix between fudgy and cakey brownies.

These easy air fryer recipes will make your Thanksgiving extra special and a lot less stressful! Let me know what your favorite recipe is!

More Air Fryer Recipes

Soft Air Fryer Dinner Rolls

by 37 Comments

Whip up some delicious homemade dinner rolls quickly and easily in your air fryer. These dinner rolls are so light and fluffy, and take less time to bake compared to the oven. The perfect bread side for any meal, and a must have for Thanksgiving!

Air fryer dinner rolls served in a large bowl.

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

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

No Thanksgiving or holiday meal is complete without some light and fluffy dinner rolls, and they are a breeze to make in the air fryer!

Made from scratch, these bread rolls are a wonderful addition to any dinner and because they are baked in the air fryer they are ready in a fraction of the time and it frees up your oven. You'll notice that this recipe for dinner rolls uses less flour than most. That way your air fryer can hold all the dough.

You'll also notice that this recipe uses no egg. After testing multiple roll recipes and batches, we found that these dinner rolls just didn't need it. They're perfectly delicious, fluffy, and buttery.

Make them ahead of time and be sure to make a double batch to freeze, they really are delicious!

Be sure to try my Honey Whole Wheat Dinner Rolls and Vegan Dinner Rolls too!

Dinner rolls pulled apart in the air fryer basket.

How to make air fryer dinner rolls

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add water, yeast, and 1 teaspoon of granulated white sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
  • Add bread flour, remaining granulated sugar, and salt to a large bowl. Mix until combined. Add yeast mixture, milk, and 3 Tablespoons of softened butter and mix until combined. Use your hands to clump the dough together and place on a lightly floured surface. Knead the dough for 8-10 minutes until smooth. You could also use a stand mixer for these steps.
  • Place dough in a greased bowl, cover with plastic wrap, and allow it to proof in a warm area until it’s almost double in size, about 1 - 1 ½ hours.
Yeast, water and sugar in a jug.
The yeast when it's bloomed.
Yeast mixed with the other ingredients.
The bread dough rolled into a ball.
The dough ball in a bowl covered with plastic wrap.
The dough after it has risen in the bowl.
  • Meanwhile, line the bottom of the air fryer basket with parchment paper. DO NOT turn on the air fryer at this time. Place proofed dough on a lightly floured surface and cut dough into 12 equal pieces. Roll each piece into a roll and place them in the lined air fryer basket next to each other, with the sides touching. Close the air fryer. DO NOT start the air fryer at this time. Allow the rolls to rise again for 45 minutes to 1 hour in the closed air fryer that is off.
  • When ready to air fry, turn on the air fryer and set the temperature to 300 degrees Fahrenheit and bake for 15-18 minutes until the rolls are done, and golden on top.
  • Brush the rolls with the remaining butter and sprinkle with coarse kosher salt or sea salt if desired. Enjoy.
The dough cut into nine pieces.
The dinner roll dough resting in the air fryer basket.
The baked dinner rolls in the air fryer basket.

How long do dinner rolls stay fresh?

You can of course enjoy these dinner rolls straight away, but they are a great option to make ahead of time so they're ideal for Thanksgiving and Christmas. Let the rolls cool fully before transferring them to an airtight container. They will keep well at room temperature for 4 to 5 days, I don't recommend storing them in the fridge as this can dry them out. You can serve them at room temperature or warm them through in the air fryer at 360F for a minute or two.

Can you freeze them?

Yes! These freeze really well and will keep for up to 6 months. Be sure to wrap them well in plastic wrap and then place them in a freezer bag to protect them from freezer burn. You can thaw them at room temperature for a couple of hours before serving. Thaw them on a rack so that they don't get soggy when they defrost.

What do you serve them with?

These air fryer dinner rolls are the perfect bread side dish to serve up with your Thanksgiving or holiday dinner, they are also great for everyday use served with soups and chilis. Try them alongside my other favorite Thanksgiving recipes:

Baked dinner rolls.

Recipe Notes and Tips

  • This dough can be made in a stand mixer. Follow the directions and knead dough in the stand mixer with a dough hook for 7-8 minutes.
  • It’s best to use a scale to weigh the flour in this recipe. However, if you don’t have a scale, cups will work fine. Just make sure to spoon the flour into the cup and level it before placing it in the bowl.
  • All-purpose flour can be used instead of bread flour if needed.
  • Don't skip the rising times, this is what results in light and fluffy dinner rolls.
  • You do not need to preheat the air fryer for this recipe.
  • Different air fryer models can run slightly differently, so cooking times may vary slightly. Check them at around 15 minutes.
Hands pulling apart the dinner rolls.

More Bread Recipes

Dinner rolls pulled apart in the air fryer basket.
Print Recipe
4.69 from 16 votes

Soft Air Fryer Dinner Rolls

Whip up some delicious homemade dinner rolls quickly and easily in your air fryer. These dinner rolls are so light and fluffy, and take less time to bake compared to the oven. The perfect bread side for any meal, and a must have for Thanksgiving!
Prep Time20 minutes
Cook Time15 minutes
Resting time2 hours
Total Time2 hours 35 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: air fried dinner rolls, air fryer bread rolls, how to make dinner rolls in an air fryer
Servings: 12 small rolls
Calories: 143kcal
Author: Tanya

Ingredients

  • ¼ cup water warmed (100F - 110F)
  • 2 ¼ teaspoons active dry yeast 1 packet
  • 3 Tablespoons granulated white sugar divided
  • 2 ¼ cup Bread flour spooned and leveled (281g)
  • 1 teaspoon salt
  • ½ cup milk
  • 4 Tablespoons softened unsalted butter divided
  • Coarse salt for sprinkling on top optional

Instructions

  • Add water, yeast, and 1 teaspoon of granulated white sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
  • Add bread flour, remaining granulated sugar, and salt to a large bowl. Mix until combined. Add yeast mixture, milk, and 3 Tablespoons of softened butter and mix until combined. Use your hands to clump the dough together and place on a lightly floured surface. Knead the dough for 8-10 minutes until smooth. You could also use a stand mixer for this step.
  • Place dough in a greased bowl, cover with plastic wrap, and allow it to proof in a warm area until it’s almost double in size, about 1 - 1 ½ hours.
  • Meanwhile, line the bottom of the air fryer basket with parchment paper. DO NOT turn on the air fryer at this time. Place dough on lightly floured surface and cut dough into 12 equal pieces. Roll each piece into a roll and place them in the lined air fryer basket next to each other, with the sides touching. Close the air fryer. DO NOT start the air fryer at this time. Allow the rolls to rise again for 45 minutes to 1 hour in the closed air fryer that is off.
  • When ready to air fry, turn on the air fryer and set the temperature to 300 degrees Fahrenheit and bake for 15-18 minutes until the rolls are done, and golden on top.
  • Brush the rolls with the remaining butter and sprinkle with coarse kosher salt or sea salt if desired. Enjoy.

Video

Notes

  • This dough can be made in a stand mixer. Follow the directions and knead dough in the stand mixer with a dough hook for 7-8 minutes.
  • It’s best to use a scale to weigh the flour in this recipe. However, if you don’t have a scale, cups will work fine. Just make sure to spoon the flour into the cup and level it before placing it in the bowl.
  • All-purpose flour can be used instead of bread flour if needed.
  • Don't skip the rising times, this is what results in light and fluffy dinner rolls.
  • You do not need to preheat the air fryer for this recipe.
  • Different air fryer models can run slightly differently, so cooking times may vary slightly. Check them at around 15 minutes.

Nutrition

Calories: 143kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 201mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Crispy Air Fryer Pumpkin Seeds

by 2 Comments

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

pumpkin seeds with pumpkin in background

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

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

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

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

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

How to Roast Pumpkin Seeds in the Air Fryer

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

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

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

Boil the Seeds

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

  • pumpkin seeds in water in pot
  • pumpkin seeds on kitchen towel

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

Close the air fryer basket and air fry at 350 degrees Fahrenheit for 4 minutes. This will allow our seeds to dry before adding oil. 

pumpkin seeds in air fryer basket before roasting

After 4 minutes, open the basket and lightly spray the pumpkin seeds with oil, and then stir to ensure all the seeds are covered. Close the basket and cook for an additional 10-12 minutes at 350F, stirring halfway through. 

pumpkin seeds in air fryer basket after roasting

Season the seeds with desired spices

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

pumpkin seeds on sheet pan

How to Season the Seeds:

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

close up photo of roasted pumpkin seeds in air fryer basket

How to store Roasted Pumpkin seeds

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

Notes on Air Fryer Pumpkin Seeds

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

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

pumpkin seeds with pumpkin in background
Print Recipe
No ratings yet

Crispy Air Fryer Pumpkin Seeds

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Sweet Potato Bundt Cake

by 8 Comments

Topped with a cream cheese glaze, this sweet potato bundt cake is perfectly spiced and deliciously sweet. Simple to make, it's a great addition for your Thanksgiving menu with it's wonderful warming flavors.

Sweet potato bundt cake with glaze served on a plate.

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

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

This sweet potato bundt cake is a wonderful way to mix up your Thanksgiving desserts, but it can easily be enjoyed throughout the year!

Spiced with cinnamon, ginger and cloves, sweet potato puree is mixed into the batter resulting in a perfectly moist bundt cake.

Finished with a sweet cream cheese glaze, this is a delicious occasion cake that everyone will love. I love that it's easy to make too!

Be sure to try my Orange Poppy Seed Bundt Cake and Pumpkin Cake too!

A slice of the cake being cut.

How to make a sweet potato bundt cake

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add flour, baking powder, ground cinnamon, ginger powder, salt, baking soda, ground cloves in a bowl and mix to combine. Set aside.
  • In the bowl of a stand mixer, beat butter, brown sugar, and white sugar together for about 5 minutes.
  • Mix in eggs, one at a time. Mix in vanilla extract.
  • Mix in half the flour mixture, then mix in sweet potato puree, then mix in remaining flour mixture, until fully combined.
Dry ingredients mixed together in a bowl.
Butter and sugars beaten together.
Eggs mixed into the butter and sugar.
Dry and wet ingredients combined.
  • Pour into the prepared Bundt pan.
  • Bake in the preheated oven for 55min to 1hr, until the top is golden and a toothpick comes out clean.
  • Remove and allow to cool in the pan for 20 minutes. Then remove and allow to continue cooling.
  • Meanwhile, prepare the glaze by beating cream cheese and powdered sugar in the bowl of a stand mixer until combined, about 2 minutes. Mix in vanilla extract and milk until combined. Pour glaze over cooled cake.
The cake batter in a bundt tin.
The baked cake in the bundt tin.
The sweet potato bundt cake turned out onto a plate.
Glazing the cake.

Can you use homemade sweet potato puree?

Yes! You can easily make your own puree if you have lots of sweet potatoes to hand! Roast them in the oven and then scoop out the flesh. Process until nice and smooth. If you make your own puree, then be sure to let it cool fully before mixing in with the other ingredients.

How long does it keep?

This sweet potato bundt cake will keep well covered and at room temperature for 3 to 4 days, so it's a great make-ahead option for the holidays. If you plan on making it ahead of time, it's best not to glaze it straight away, as once frosted, it will need to be kept refrigerated and this can dry it out a little quicker.

Can you freeze it?

This cake will freeze well for up to 3 months. You can freeze it with the glaze, but I find the best results are freezing it without, plus it's easier to store this way. Wrap the cooled cake tightly in foil and plastic wrap to protect it from freezer burn. Thaw the cake at room temperature or in the fridge overnight before glazing and serving.

Close up of the glaze on the sweet potato bundt cake.

Recipe Notes and Tips

  • Use oil or cooking spray to grease the bundt pan. Butter can burn and cause the cake to stick.
  • Don't over mix the cake batter when you add the flour. It should be combined, but over mixing can lead to a dense cake as the gluten can over develop.
  • Bake the cake in a fully pre-heated oven so that it cooks through evenly.
  • Let the cake cool before glazing it. If the cake is still warm, the glaze will thin and run off.

More Cake Recipes

Sweet potato bundt cake with a slice cut out of it.
Print Recipe
5 from 3 votes

Sweet Potato Bundt Cake

Topped with a cream cheese glaze, this sweet potato bundt cake is perfectly spiced and deliciously sweet. Simple to make, it's a great addition for your Thanksgiving menu with it's wonderful warming flavors.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: glazed bundt cake recipe, spiced bundt cake, sweet potato puree cake
Servings: 12 servings
Calories: 504kcal
Author: Tanya

Ingredients

  • 3 cups cake flour 351g
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ginger powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cloves
  • 1 cup unsalted butter softened
  • 1 ½ cup brown sugar packed (330g)
  • ½ cup granulated white sugar 117g
  • 4 large eggs
  • 1 ½ teaspoon vanilla extract
  • 15 oz can sweet potato puree

Cream Cheese Glaze

  • 4 oz cream cheese
  • ¾ cup powdered sugar 88g
  • ½ teaspoon vanilla extract
  • 5 teaspoons milk

Instructions

  • Preheat the oven to 350F and grease a 10 cup Bundt pan. Set aside.
  • Add flour, baking powder, ground cinnamon, ginger powder, salt, baking soda, ground cloves in a bowl and mix to combine. Set aside.
  • In the bowl of a stand mixer, beat butter, brown sugar, and white sugar together for about 5 minutes on medium speed.
  • Mix in eggs, one at a time. Mix in vanilla extract.
  • Mix in half the flour mixture, then mix in sweet potato puree, then mix in remaining flour mixture, until fully combined. Pour into the prepared Bundt pan.
  • Bake in the preheated oven for 55min to 1hr, until the top is golden and a toothpick comes out clean.
  • Remove and allow to cool in the pan for 20 minutes. Then remove and allow to continue cooling.
  • Meanwhile, prepare the glaze by beating cream cheese and powdered sugar in the bowl of a stand mixer until combined, about 2 minutes. Mix in vanilla extract and milk until combined. Pour glaze over cooled cake.

Notes

  • Use oil or cooking spray to grease the bundt pan. Butter can burn and cause the cake to stick.
  • Don't over mix the cake batter when you add the flour. It should be combined, but over mixing can lead to a dense cake as the gluten can over develop.
  • Bake the cake in a fully pre-heated oven so that it cooks through evenly.
  • Let the cake cool before glazing it. If the cake is still warm, the glaze will thin and run off.

Nutrition

Calories: 504kcal | Carbohydrates: 74g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 219mg | Potassium: 348mg | Fiber: 2g | Sugar: 45g | Vitamin A: 7494IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 1mg

Jamaican Black Cake

by 135 Comments

This rich and moist Jamaican Black Cake is the centerpiece dessert that's perfect for any holiday or celebration. Black Cake, also known as rum cake, Christmas cake, and wedding cake, depending on when it's served, is a staple dessert recipe in all of the Caribbean.

slice of jamaican black cake on plate with whole cake in background

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

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

Black Cake is exactly what it's named, a cake that is really black. It's also rich, dense, moist, and taste like a strong liquored cake with tons of flavor and essence. Growing up in a Jamaican household, it's all I knew when it came to celebrations, especially Christmas. We also had the cake at every wedding, including my very own.

Black cake is known by many names, rum cake, Christmas cake, or wedding cake (where it's covered in royal icing). Black cake is made among the Caribbean islands and is not only specific to Jamaica. Everyone has their own version of the cake but it’s pretty much all the same. Dried fruits are soaked for weeks or months in advance in wine or rum. This mixture is then either added whole or blended and turned into a delicious cake.

The process of making the cake is what makes it so special and delicious. Many bakers even sell the cakes during the Holidays and it's worth every penny. Depending on who makes the cake, some are more cake-like, with actual whole or cut dried fruits in the cake. Others are well blended and come with a more pudding-like consistency. I like the latter and it's what I'm sharing with you today.

Be sure to try my Caribbean Rum Cake and Jamaican Sorrel Drink too.

jamaican black cake on table with cherries and drink behind it

Ingredients for Black Cake

Before jumping into the process, I want to mention the ingredients needed for this cake. Some ingredients need to be made/bought/prepared in advance.

  • Dried fruits - traditionally, the dried fruits used in the recipe included dried pitted prunes, currants, dried cherries, and raisins. I replaced the currants with golden raisins.
  • Red sweet wine - Red Label Wine, a Jamaican wine, is the wine generally used in this recipe. However, any sweet dessert wine can be subbed. I used Manischewitz Concord grape wine.  
  • Butter, Flour, Sugar, Breadcrumbs, Eggs, Baking Powder - these are the basic cake ingredients that will give your cake structure. The breadcrumbs are added to keep this cake super moist. 
  • Spices, Lime, and Extracts - Adds flavor to the cake. 
  • Burnt Sugar and Browning - These are what turn your cake black. Browning and Burnt Sugar can both be found either online or in a Caribbean market. 

How to make Jamaican Black Cake

First, you'll need to start by combining your dried fruits and wine in advance for a minimum of 5 days. Fruits can be soaked much longer, up to 4-6 months, but 5 days is enough for me. You'll notice that the longer your fruits sit, the more wine they will soak up, meaning you may need to add more wine the longer it sits to cover the fruits.

fruits used for black cake
Dried Fruits
dried fruits and wine soaking
Wine Covering Dried Fruits
the absorbtion of the wine and fruits
5 days of soaking

When it's time to bake your cake, gather all your ingredients.

Preheat the oven to 250 degrees Fahrenheit (121C) and prepare a 10-inch baking pan by using a cake pan liner and greasing the sides. Set aside. 

Blend the wine and fruit mixture in a blender until smooth. Set aside.

dried fruits and wine in blender
before blending
fruits and wine blended
after blended

 

Mix the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl and set aside.

Cream the butter and dark brown sugar in the bowl of a stand mixer until fluffy, for about 3 minutes. 

dry ingredients mixed in white bowl
Dry ingredients mixed
butter and suger that has been beaten in bowl
Butter and sugar creamed

Mix in the eggs, one at a time. Then mix in the lime juice and zest, vanilla extract, and almond extract to the butter mixture and mix until combined. Mix in the flour mixture until combined.

butter and suger that has been beaten in bowl

Fold in the blended fruit and wine mixture, the browning, and the burnt sugar until fully combined. You'll notice how dark the cake batter gets once the browning and burnt sugar are added. The cake will also get darker as it bakes.

wet and dry ingredients mixed
batter with fruit mixture added
burnt sugar and browning added to cake batter
batter with browning and burnt sugar added

Pour mixture into the prepared baking pan.

Bake in the preheated oven for about 2 and a half hours, until a toothpick in the middle, comes out clean.

jamaican black cake batter in pan
before baking
baked cake in pan
after baking

Allow cake to cool in the pan for 20 minutes, then remove the cake from the pan and place on serving platter. Pour ¼ cup of the red dessert wine over the cake. Allow the cake to continue cooling overnight. The cake will continue to soak up the liquid that was poured on top. 

wine poured over jamaican black cake before absorbing
black cake finished

Serve and enjoy.

close up photo of jamaican black cake

Notes on Jamaican Black Cake

  • I was able to find all the ingredients for this cake at my local grocery store and the island grocery store in my city. Browning and burnt sugar are available online if you don't have an island grocery store in your city.
  • Some people soak their fruits in rum in addition to wine. I don't.
  • You could also make your own burnt sugar for this recipe if you choose to do so.
  • Store Black Cake at room temperature for a few days. It only last 1-2 days in our household.
  • You can bake in smaller pans and give away as gifts. If baking in smaller pans, your cakes will bake much faster.
  • Please remeber to bake this cake on low, 250 degrees Fahrenheit (120C) if you like the softer pudding like cake.
jamaican black cake on white plate

Looking for more Jamaican Holiday Recipes. Try these out:
jamaican black cake on table with cherries and drink behind it
Print Recipe
4.65 from 81 votes

Jamaican Black Cake

This rich and moist Jamaican Black Cake is the centerpiece dessert that's perfect for any holiday or celebration. Black Cake, also known as rum cake, Christmas cake, and wedding cake, depending on when it's served, is a staple dessert recipe in all of the Caribbean.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Soaking Fruits5 days
Total Time5 days 1 hour 40 minutes
Course: Dessert
Cuisine: Caribbean
Keyword: black cake, caribbean black cake, fruit cake, jamaican black cake
Servings: 12 people
Calories: 581kcal
Author: Tanya

Equipment

Ingredients

Fruit Blend

  • 8 oz pitted dried prunes about 1 ¼ cup
  • 5 oz raisins about 1 cup
  • 5 oz golden raisins about 1 cup
  • 5 oz dried cherries about 1 cup
  • 2 ¾ cups sweet red dessert wine separated

Cake

  • 1 cup all-purpose flour
  • 1 cup plain breadcrumbs
  • 1 Tablespoon baking powder
  • 1 teaspoon cinnamon
  • ¾ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon salt
  • ½ lb butter 2 sticks, softened
  • 1 ¼ cups dark brown sugar
  • 5 large eggs
  • 1 Tablespoon lime juice and lime zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Fruit bend mixture
  • 2 Tablespoon browning
  • 2 Tablespoon burnt sugar

Instructions

Make the fruit blend mixture

  • Combine prunes, raisins, golden raisins, dried cherries, and 2 ½ cups of sweet red wine in an airtight container. Cover and let sit for at least 5 days or up to a few months. If storing longer than a few days, you will need to add more wine to the mixture to cover the fruits as the fruit will soak up the wine over time.
  • When ready to bake, add the mixture to a blender and blend until smooth. Set aside.

Make the Cake

  • Preheat the oven to 250 degrees Fahrenheit (121C) and prepare a 10-inch baking pan by using a pan liner and greasing the sides. Set aside.
  • Mix the all-purpose flour, plain breadcrumbs, baking powder, cinnamon, nutmeg, allspice, and salt in a bowl and set aside. Cream the butter and dark brown sugar in the bowl of a stand mixer until fluffy, for about 3 minutes on medium speed.
  • Mix in the eggs, one at a time. Mix in the lime juice and zest, vanilla extract, and almond extract to the butter mixture and mix until combined. Mix in the flour mixture until combined. Fold in the blended fruit mixture, the browning, and burnt sugar until fully combined. Pour the mixture into the prepared baking pan.
  • Bake in the preheated oven for about 2 and half hours, until a toothpick in the middle comes out clean.
  • Allow cake to cool in the pan for 20 minutes, then remove and pour ¼ cup of the sweet red wine over the cake. Allow the cake to continue cooling overnight. The cake will continue to soak up the liquid that was poured on top.
  • Serve and enjoy.

Notes

  • This cake can be baked in a smaller pan if needed. If using a 9-inch baking pan, you’ll have leftover batter to make a smaller cake. Smaller cakes will cook faster.
  • You could also make your own burnt sugar for this recipe if you choose to do so.
  • Black Cake is generally stored at room temperature. It will last for a few days. 
  • To add some rum to this cake, I suggest reducing the wine amount to 2 cups, and using ¾ cup of rum to soak the fruit. If using rum, use Jamaican white rum, like Wray & Nephew, but a dark/spiced rum should work too.

Nutrition

Calories: 581kcal | Carbohydrates: 87g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 300mg | Potassium: 569mg | Fiber: 5g | Sugar: 50g | Vitamin A: 1140IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 3mg

Boneless Roast Beef

by Leave a Comment

Simple to prep and perfect for the holidays, this boneless roast beef recipe is a perfect centerpiece for your Christmas dinner. Seasoned with garlic and herbs, this roast beef is easy to cook exactly how you like it, and it comes out wonderfully juicy and flavorful.

Slices cut off of the boneless roast beef.

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

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

Have you planned your holiday menu yet?! If not, then this boneless roast beef is a perfect option for your Christmas main!

Whether you like your beef rare or well done, this recipe guarantees perfect results every time and it's simple to cook it to exactly your liking.

The beef roast is rubbed in mayonnaise, which helps to add flavor and form a delicious crust so that it comes out nice and juicy. Seasoned with garlic, rosemary, and thyme, this roasted beef recipe is quick and easy to prep and a true crowd-pleaser.

Be sure to try my Air Fryer Beef Tenderloin and Sous Vide Filet Mignon too!

A boneless beef roast in a silver skillet.

How to make boneless roast beef

Take the roast out of the fridge about 1-2 hours in advance. This will ensure your roast is juicy. If you forget this step, no biggie. I do this step to knock the chill off the meat.

A raw boneless cut of beef with an instant read thermometer.

Tie the roast for even cooking.

Preheat the oven to 450 degrees Fahrenheit.

In a bowl, combine mayonnaise, kosher salt, Rosemary, thyme, garlic cloves, and black pepper and stir until incorporated.

The seasonings and mayo mixed together in a white bowl.

Rub this mixture all over the roast.

Place roast in a roasting rack with the fat cap side up. If using, you can place a probe thermometer in the roast to monitor the temperature while the roast cooks.

The seasoned mayonnaise rubbed all over the beef joint.

Bake roast at 450 degrees Fahrenheit for 20 minutes.

Reduce heat to 325 degrees Fahrenheit and cook the roast for at least an hour, until the middle of the roast reaches your desired temperature. See notes for temperature to remove roast from oven.

Once the appropriate temperature is reached, remove the roast from the oven and cover roast lightly with foil. Allow the roast to rest for about 20 minutes before carving.

The cooked boneless roast beef on a wooden chopping board with a carving fork.

How many pounds of beef per serving?

A good rule of thumb is to allow ½ pound of beef per person. This 4lb roast will easily feed 8. I usually cook a larger piece of beef than I need, just in case people are especially hungry, and the leftovers are delicious if they're not! Larger roasts will require slightly longer in the oven, and smaller roasts a little less, so be sure to take that into account.

How long does it take to roast beef?

For medium rare, it allows around 20 to 25 minutes per pound at 325F. If you are cooking bone-in beef, then this timing will increase slightly to around 30 minutes per pound. The foolproof way to cook your beef to your preferred doneness is to use a thermometer. Use this chart to cook the perfect roast beef:

Desired DonenessPull TemperatureDoneness Temperature
Rare115F-120F (46C-49C)120F-125F(49C-52C)
Medium rare125F-130F(52C-54C)130F-135F(54C-57C)
Medium135F-140F(57C-60C)140F-145F(60C-63C)
Medium well145F-150F(63C-65C)150F-155F(65C-68C)
Well done155F or higher(68C or higher)160F or higher(71C or higher)

The beef will continue to cook while it is resting, so pull it from the oven before it hits its doneness temperature so that it's not overcooked.

What can you do with leftover roast beef?

The possibilities are endless! But we love to make sandwiches topped with our homemade horseradish sauce and sweet and sour cabbage.

What do you serve it with?

This boneless roast beef is perfect for any holiday or celebration dinner. Serve it up with all of your favorite sides like:

The cooked boneless roast beef carved into slices.

Recipe Notes and Tips

  • The cooking time of your roast will vary so it’s best to use a thermometer to determine when your roast is ready to be removed from the oven. A 4lb roast usually takes about 1 ½ hours to roast.
  • I suggest using a probe-thermometer to monitor the temperature of the meat while cooking. You could also check the temperature with a quick-read thermometer.
  • Allow the beef to come to room temperature before roasting it, this will help to keep it nice and juicy.
  • Roast the beef with the fat cap side up. As the beef roasts, the fat will drip down for a juicy and tasty piece of meat.
  • Don't skip the resting time. This allows the juices to redistribute.
  • Leftover beef will keep well in the fridge for up to 4 days.

More Beef Recipes

Slices cut off of the boneless roast beef.
Print Recipe
5 from 1 vote

Boneless Roast Beef

Simple to prep and perfect for the holidays, this boneless roast beef recipe is a perfect centerpiece for your Christmas dinner. Seasoned with garlic and herbs, this roast beef is easy to cook exactly how you like it, and it comes out wonderfully juicy and flavorful.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: Holiday roast beef recipe, how to cook boneless roast beef, seasoned boneless roast beef recipe
Servings: 8 servings
Calories: 344kcal
Author: Tanya

Ingredients

  • 4 pound boneless beef roast
  • 2 Tablespoons mayonnaise
  • 1 Tablespoon kosher salt
  • 1 Tablespoon fresh Rosemary minced (or 2 teaspoons dried Rosemary)
  • 2 teaspoons fresh thyme minced (or 1 teaspoon dried thyme)
  • 2 garlic cloves minced
  • 1 teaspoon black pepper

Instructions

  • Take the roast out of the fridge about 1-2 hours in advance.
  • Tie the roast for even cooking.
  • Preheat the oven to 450 degrees Fahrenheit.
  • In a bowl, combine mayonnaise, kosher salt, Rosemary, thyme, garlic cloves, and black pepper and stir until incorporated. Rub this mixture all over the roast.
  • Place roast in a roasting rack with the fat cap side up.
  • Bake roast at 450 degrees Fahrenheit for 20 minutes.
  • Reduce heat to 325 degrees Fahrenheit and cook the roast for at least an hour, until the middle of the roast reaches your desired temperature. See notes for temperature to remove roast from oven.
  • Once the appropriate temperature is reached, remove the roast from the oven and cover roast lightly with foil. Allow the roast to rest for about 20 minutes before carving.

Notes

  • The cooking time of your roast will vary so it’s best to use a thermometer to determine when your roast is ready to be removed from the oven. A 4lb roast usually takes about 1 ½ hours to roast.
  • I suggest using a probe thermometer to monitor the temperature of the meat while cooking. You could also check the temperature with a quick read thermometer.
  • The following temperatures for a beef roast:
  • Desired Doneness
    		 Pull Temperature
    		 Doneness Temperature
    Rare
    		 115F-120F 
    (46C-49C)
    		 120F-125F
    (49C-52C)
    Medium rare
    		 125F-130F
    (52C-54C)
    		 130F-135F
    (54C-57C)
    Medium
    		 135F-140F
    (57C-60C)
    		 140F-145F
    (60C-63C)
    Medium well
    		 145F-150F
    (63C-65C)
    		 150F-155F
    (65C-68C)
    Well done
    		 155F or higher
    (68C or higher)
    		 160F or higher
    (71C or higher)
  • Allow the beef to come to room temperature before roasting it, this will help to keep it nice and juicy.
  • Roast the beef with the fat cap side up. As the beef roasts, the fat will drip down for a juicy and tasty piece of meat.
  • Don't skip the resting time. This allows the juices to redistribute.
  • Leftover beef will keep well in the fridge for up to 4 days.

Nutrition

Calories: 344kcal | Carbohydrates: 1g | Protein: 51g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1022mg | Potassium: 785mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 5mg

Jamaican Recipes

by 25 Comments

Add some flavor to your plate with these delicious traditional Jamaican recipes. From breakfast to mains, drinks and sides, these recipes are always super popular! Learn how to cook with Jamaican ingredients and methods for dishes full of flavor and soul. These island recipes are sure to brighten your day!

collage of popular jamaican recipes

These Jamaican recipes are ones that I grew up with, that my Mother would make me, and my go to's when I want some comfort food. Jamaican food is full of bright and vibrant flavors that I just can't get enough of.

A lot of these recipes use traditional cooking techniques, but I've also included some air fryer and Instant Pot recipes as well. Find quick and simple recipes that are easy to make after a busy day at work, and rich and tasty slow-cooked stews that are perfect for the weekend.

Enjoy a taste of the Caribbean!

My Forking Life Jamaican Recipes

Discover new and vibrant flavors with my favorite and most popular Jamaican recipes. Try something new, you'll find lots of inspiration here!

Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish. It’s typically served for breakfast on the weekends but can be eaten any time of the day. This recipe is a staple in the Caribbean kitchen.

Air Fryer Plantains (Fried Sweet Ripe Plantains)

Cooking the most delicious plantains has never been easier than in the air fryer! Quick and easy to cook and prep, they make for one tasty appetizer or serve up as a side with your favorite Caribbean dishes. 

Jamaican Cornmeal Porridge

Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day.  This porridge is the breakfast of champions! It’s so comforting and it’ll keep you full and ready to tackle your day. 

Callaloo and SaltFish

This Jamaican Callaloo and Saltfish recipe is the perfect main course or side dish for any meal. Generally eaten for breakfast in Jamaica, this delicious dish can be served at any time of the day. 

Quick and Easy Jamaican Banana Fritters

These Banana Fritters are a delicious way to use up your ripe bananas. Fried to golden perfection, they are full of flavor and perfect for any meal.

Jamaican Saltfish Fritters

These Jamaican saltfish fritters are a common snack or appetizer. Made with salted cod, and seasoned with fresh scallion, thyme, and scotch bonnet pepper. These fritters are delicious!

Jamaican Festival (Sweet Dumpling) Recipe

This Jamaican Festival recipe is a homemade version of the popular Jamaican snack. Made with a few simple ingredients, this delicious fried sweet dough is the perfect side dish for your favorite Jamaican recipes.

Jamaican Fried Dumplings

Jamaican Fried Dumplings are the perfect side dish when it comes to breakfast, lunch, or dinner. This classic and easy recipe is perfect for any Jamaican meal. 

Jamaican Oxtails Recipe

This Jamaican Oxtails Recipe is fall off the bone tender and full of amazing flavor. It can be made in about an hour with your pressure cooker or cook it low and slow in a slow cooker.

Brown Stew Chicken

This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.

Jamaican Curry Chicken

This authentic and traditional Jamaican Curry Chicken Recipe is the perfect combination of rich flavors in one plate. This is the Caribbean dish to make when you want a taste of the islands.  Curry chicken was a weeknight meal for us growing up and my mom makes some of the best curry chicken ever!

Jamaican Curry Goat

This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love. 

Jamaican Curry Shrimp

This Jamaican Curry Shrimp is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It’s a quick and easy curry recipe that’s perfect any day of the week.

Jamaican Escovitch Fish

This classic Jamaican Escovitch Fish recipe is a delicious Caribbean staple. Made with red snapper fish and a colorful pepper and vinegar-based sauce, this is one dish you must make!

Jamaican Stew Peas

This Jamaican Stew Peas recipe is pure comfort in a bowl. Made with red kidney beans and flavored with herbs, spices, coconut milk, and stewing meat. This hearty stew is packed with so much flavor. 

Jamaican Instant Pot Rice and Beans

This Jamaican Instant Pot Rice and Beans recipe is generally called “rice and peas” on the island. It’s made with red kidney beans, coconut milk, and added spices.  Make it in your Instant Pot Pressure Cooker for perfect results. 

Jamaican Spice Bun

This Jamaican Spice Bun is usually served with cheese and served during the Easter holiday. I eat it year round, don’t judge me. It’s a delicious bread recipe that is a part of the Jamaican Culture and can easily be made at home.

Corned Beef and Cabbage - Jamaican Style

This quick and easy Corned Beef & Cabbage Recipe, Jamaican style, is our go to recipe for busy weeknights. It’s a flavorful and quick traditional recipe. 

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

Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven, or grill for a delicious bite to suit any occasion.

Air Fried Jamaican Jerk Pork Recipe

This Air Fried Jamaican Jerk Pork Recipe has amazing flavor and can be made right in your air fryer. A great way to travel to the Caribbean in your very own home.

Jamaican Style Carrot Juice Recipe

This Jamaican Style Carrot Juice Recipe is a refreshing yet sweet treat. One of my favorite drinks when growing up in Jamaica.

Jamaican Rum Punch Recipe

This Jamaican Rum Punch Recipe is the perfect drink for the summer. It’s delicious and refreshing and the perfect drink to bring you to the Caribbean. 

Jamaican Sorrel Drink

This Jamaican sorrel drink is a traditional Caribbean beverage made with the sepals of the Roselle plant, a species of the hibiscus flower. This drink is served over ice and it’s traditionally served during the Christmas Holiday. It’s refreshing, easy to make, and full of flavor.

Mannish Water

Mannish Water is an irresistibly delicious Jamaican soup brimming with flavors and textures. Packed full of tender goat meat, aromatic herbs, vegetables and an irresistibly complex blend of spices, it guarantees to tantalize any adventurous palate!

Boiled Green Bananas

Boiled green bananas are a delicious staple of Caribbean cuisine, offering a hearty yet starchy texture similar to potatoes with an inexhaustibly sweet note. When served alongside proteins such as fish or jerk chicken, they make for an outstandingly balanced side dish, soaking up sauces like those found in Jamaican cuisine for an enjoyable and filling meal.

Jamaican Boiled Dumplings

Boiled dumplings are a delicious yet effortless meal, made from dough crafted with flour, salt, and water, then cooked until they achieve the perfect soft doughy texture. Perfect as an accompaniment to stews, soups, or gravies alike.

Mackerel Rundown

Mackerel Rundown is a classic Jamaican dish of flaked mackerel simmered in a flavorful coconut milk-based sauce with vibrant spices for an irresistibly satisfying island-style meal. Enjoyed best when served alongside rice, boiled dumplings, or green bananas; its unique and satisfying flavors make this delicious seafood meal truly enjoyable.

Homemade Horseradish Sauce

by Leave a Comment

Add some flavor and heat to your plate with this delicious and creamy homemade horseradish sauce. Perfect to serve with roasted beef, this homemade condiment is a wonderful addition to a holiday table.

Close up of horseradish sauce in a bowl net to fresh herbs.

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

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

There are a few must have condiments for my holiday table, cranberry sauce, mustard and this homemade horseradish sauce.

If you usually by pre-made horseradish sauce from the store, you HAVE to give this homemade version a go this year. It takes minutes to make with just a few simple ingredients, and it can be made several days ahead of time.

It's a strong condiment, with a mustard-like hit that is wonderful when served with roasted beef, or use as a spread in your favorite sandwiches.

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

How to make homemade horseradish sauce

  • Gather your ingredients.
Ingredients to make the recipe.
  • Combine ingredients in a bowl. Place in the refrigerator and allow to chill for at least 4 hours. Serve and enjoy.
Overhead shot of a bowl of homemade horseradish sauce.

How long does it keep?

Once you have made your horseradish sauce, cover it and keep it refrigerated. It will keep well for around a week in the fridge, depending on the freshness of your sour cream. The flavors will develop the longer you leave it, and I recommend that you leave it in the fridge for at least 4 hours before you serve it.

Do you use fresh or jarred horseradish?

You can use either in this sauce. Fresh horseradish root looks a little like ginger and can be found in the produce section of your store. If using fresh, peel the root and then grate it before mixing with the other ingredients. You can also use jarred horseradish which is usually found in the condiment aisle near the pickles.

Why make your own horseradish sauce?

This creamy horseradish sauce is so much more flavorful than store-bought, and you'll likely have most of the ingredients to hand to make it, so it's also kinder on your purse/wallet. It's also really easy to adjust it to suit your exact tastes, add more or less horseradish depending on how spicy you like it.

Homemade horseradish sauce in a white bowl with a spoon.

Recipe Notes and Tips

  • This sauce is best when chilled in the fridge to allow the flavors to mend together.
  • When grating fresh horseradish, take care as it can burn your eyes, I also like to wear gloves.
  • If you have a good food processor or blender, you can use that instead of grating the horseradish by hand.
  • This recipe is easily doubled if you are serving it for a bigger feast.

More Sauce Recipes

Close up of horseradish sauce in a bowl net to fresh herbs.
Print Recipe
4.50 from 2 votes

Homemade Horseradish sauce

Add some flavor and heat to your plate with this delicious and creamy homemade horseradish sauce. Perfect to serve with roasted beef, this homemade condiment is a wonderful addition to a holiday table.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: easy horseradish recipe, horseradish sauce for beef, how to make horseradish sauce
Servings: 4 servings
Calories: 60kcal
Author: Tanya

Ingredients

  • ½ cup sour cream
  • 2 Tablespoons horseradish
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon black pepper

Instructions

  • Combine ingredients in a bowl. Place in the refrigerator and allow to chill for at least 4 hours. Serve and enjoy.

Notes

  • This sauce is best when chilled in the fridge to allow the flavors to mend together.
  • Serve this sauce on top of roast or use it as a spread on a sandwich.
  • This sauce is best when chilled in the fridge to allow the flavors to mend together.
  • When grating fresh horseradish, take care as it can burn your eyes, I also like to wear gloves.
  • If you have a good food processor or blender, you can use that instead of grating the horseradish by hand.
  • This recipe is easily doubled if you are serving it for a bigger feast.

Nutrition

Calories: 60kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 345mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

Sweet and Sour Cabbage

by 17 Comments

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

sweet and sour cabbage on plate

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

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

We love a good cabbage recipe in our house and I’ve been searching for ways to add it to our meal rotation. I’m always drawn to red cabbage because of its vibrant color, like this vinegar coleslaw using red cabbage. So when I made this sweet and sour cabbage, I was in love. 

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

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

How to make sweet and sour cabbage

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

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

    • cabbage, apples, salt, and pepper inside pot

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

    • cooked cabbage inside pot

  • Serve and enjoy. 

    • close up photo of cabbage

    What to add to sweet and sour cabbage?

    This cabbage is perfect as is, but you can make it your own by adding other ingredients. 

    • Try adding bacon or sausage for a smokey meaty flavor addition.
    • Red pepper flakes if you like things a little spicy. 
    • Add carrots for a cabbage and carrot combo. 
    • Use green cabbage if that’s what you have on hand. 

    Notes on Sweet and Sour Cabbage

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

    What should I serve this cabbage with?

    sweet and sour cabbage on plate
    Print Recipe
    4.50 from 6 votes

    Sweet and Sour Cabbage

    This sweet and sour cabbage is the perfect easy yet tasty side dish. Red cabbage and a sweet apple are braised in sugar and vinegar, resulting in the most tender and delicious cabbage.
    Prep Time8 minutes
    Cook Time1 hour
    Total Time1 hour 8 minutes
    Course: Side Dish
    Cuisine: American, German
    Keyword: red cabbage recipe, sweet and sour cabbage
    Servings: 4 people
    Calories: 52kcal
    Author: Tanya

    Equipment

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

    Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 873mg | Potassium: 14mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg