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Easy Oven Baked Salmon (Perfectly Flaky in 15 Minutes)

by 4 Comments

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

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

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

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

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

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

A fork cutting a baked salmon fillet.

A Quick Glance at the Ingredients

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

How to oven bake salmon

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

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

Patting salmon fillets dry.
Seasoning salmon fillets.

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

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

Why oven-bake salmon?

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

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

Can you bake salmon from frozen?

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

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

How to know salmon is done?

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

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

What is the best Salmon to Bake?

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

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

What do you serve it with?

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

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

Tanya's Recipe Notes and Tips

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

Even More Fish Recipes

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

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

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

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

Easy Oven Baked Salmon Recipe

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

How to Bake Bacon In The Oven

by 7 Comments

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

Oven baked bacon served with scrambled eggs and toast.

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

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

I 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

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

It’s 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.

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

I’m 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.

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

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.

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

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.

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

If you 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 7 Comments

Rich indulgent and delicious, this eggnog bread pudding is a real treat! Simple to make, this boozy dessert is drizzled in a bourbon sauce for one tasty bite. Guaranteed everyone will want a second helping!

Eggnog bread pudding served on a white plate.

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

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

A traditional bread pudding is such a hearty and comforting dessert, and this boozy variation is perfect for the holiday season! Sweetbread puddings have always had my heart and I love them with all kinds of flavors. This eggnog version made with bourbon is for adults. But for alcohol-free versions, I suggest my Instant Pot Bread Pudding.

So simple and easy to make before it gets baked in the oven, this is a great low-effort maximum impact dessert. This bread pudding is also covered in a delicious bourbon sauce, because I feel in my heart that all bread puddings should be covered in delicious sauce.

The combination of thick challah bread, eggnog, and a little bourbon make the perfect combo of taste and texture. This is tasty, filling, comforting, and perfectly boozy!

Be sure to try my Rice Pudding too!

A piece of eggnog bread pudding served on a plate.

How to make eggnog bread pudding

Bread Pudding

  • Gather your ingredients.
Ingredients to make the recipe.
  • Add the eggs in a large bowl and whisk until lightly beaten. Then add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
  • Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
  • When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
  • Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.
Custard mixture whisked together.
Challah bread soaking in the custard.
Eggnog bread pudding before being baked.
Baked eggnog bread pudding ready to serve.

How to make the Homemade Bourbon Sauce

  • Gather your ingredients. You'll need granulated sugar, butter, eggnog, and bourbon for this sauce.
Ingredients to make the bourbon sauce

Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.

The bourbon sauce in a pot.
Bourbon sauce being poured over the bread pudding.

What's the best bread to use?

You can make bread pudding with most types of bread, though I love to make it with challah bread which has a rich flavor and spongy texture which soaks up the eggnog custard. Brioche has a similar flavor and also works very well. It's best to use slightly stale bread rather than fresh so that it soaks up the egg mix well.

Can you make it ahead of time?

You can make up the bread pudding up to a day ahead of time and keep it covered in the fridge till you are ready to bake it. Baked pudding will keep well in the fridge for 1 to 2 days and can be reheated in the oven at 360F, with the top covered with foil, to serve.

What do you serve it with?

This eggnog bread pudding is best served with the delicious bourbon syrup, it takes minutes to make and is perfectly rich and syrupy. Go all out and serve the warm dessert with some whipped cream or a scoop of ice cream too!

A slice of bread pudding served next to a glass of eggnog.

Recipe Notes and Tips

  • If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
  • For best results, use stale bread (or at least day old).
  • If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
  • I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips. You could also just leave them out.
  • Try to stick with 6 cups of bread, give or take. Too much bread will make a dry bread pudding.

More Dessert Recipes

Eggnog bread pudding served on a white plate.
Print Recipe
4.67 from 3 votes

Eggnog Bread Pudding with Bourbon Sauce

Rich indulgent and delicious, this eggnog bread pudding is a real treat! Simple to make, this boozy dessert is drizzled in a bourbon sauce for one tasty bite. Guaranteed everyone will want a second helping!
Prep Time10 minutes
Cook Time40 minutes
Chilling time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: bread pudding with eggnog, eggnog dessert recipe, how to make bread pudding
Servings: 6 servings
Calories: 620kcal
Author: Tanya

Ingredients

Bread Pudding

  • 1 loaf challah bread cut or torn into large 1 inch pieces about 6 cups
  • 2 large eggs
  • 2 ½ cups full fat eggnog
  • ½ cup granulated sugar
  • 2 Tablespoon butter melted
  • 2 teaspoon bourbon
  • ½ cup raisins

Bourbon Sauce

  • ¼ cup ½ stick unsalted butter
  • ½ cup white granulated sugar
  • 3 tablespoons eggnog
  • 2 tablespoons bourbon
  • Pinch of salt

Instructions

Bread Pudding Instructions

  • Add eggs in a large bowl and whisk until lightly beaten. Add eggnog, granulated sugar, melted butter, and bourbon to the bowl and whisk until combined.
  • Add bread and raisins to the large bowl and stir until all the bread and raisins are covered with the eggnog mixture. Cover the bowl and set it aside and allow to sit for 1 hour or place it in the refrigerator for up to 8 hours.
  • When ready to bake, preheat the oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish (or 2 qt dish) and pour the bread mixture into it.
  • Bake the bread pudding in the preheated oven for about 40-45 minutes, until the custard is set and the top is golden. Remove from the oven and set aside to cool. Meanwhile, prepare the bourbon sauce to pour on top.

Bourbon Sauce Instructions

  • Melt butter in a small saucepan over medium-low heat. Whisk in granulated sugar, eggnog, bourbon, and salt and stir over low heat until warmed through, about 3 minutes. Pour the sauce over the bread pudding. Serve and enjoy.

Notes

  • If using a firmer bread, like sour dough, it's best to leave it to soak for more than the one hour minimum.
  • For best results, use stale bread (or at least day old).
  • If you only have fresh bread, you can warm it in the oven on a very low heat (don't toast it) to dry it out quickly.
  • I love raisins in my eggnog bread pudding, but you can use other dried fruits, or even some chocolate chips.

Nutrition

Calories: 620kcal | Carbohydrates: 89g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 474mg | Potassium: 406mg | Fiber: 3g | Sugar: 45g | Vitamin A: 825IU | Vitamin C: 2mg | Calcium: 233mg | Iron: 3mg

Vinegar BBQ Sauce (North Carolina Style)

by 7 Comments

This is the most delicious condiment when it comes to pulled pork! Easy to make, this vinegar BBQ sauce is tangy and sweet. Originating in North Carolina, vinegar-based bbq sauce is a delicious addition to any bbq table.

Vinegar BBQ sauce on a spoon.

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

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

If you love pulled pork, 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 7 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.

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

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

It's not one I grew up with, but one I've had so many times since moving to the Carolinas. It seemed like every potluck I attended had some pasta salad. After trying so many over the years, I've landed on this version as my go-to macaroni pasta salad.

For this recipe, you need a creamy, delicious mayo-based sauce. You'll also usually find hard-boiled eggs in this type of salad, similar to the Southern potato salad, but you can omit them if you prefer. 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 an excellent addition.

Close up of the macaroni salad.

Ingredients

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

  • Elbow macaroni
  • Sauce ingredients: Mayonnaise, yellow mustard, apple cider vinegar, honey, dill relish
  • Mix-ins: sweet onion, red bell pepper, bacon, cheddar cheese, apples, boiled eggs

How to make Southern-style macaroni salad

Step 1: Prepare the elbow macaroni as indicated on the box, drain it, and set it aside to cool.

Step 2: In a large bowl, add mayonnaise, yellow mustard, apple cider vinegar, honey, and dill relish. Stir until thoroughly combined.

Stirring the salad dressing together in a bowl.

Step 3: Add onion, red bell pepper, celery, cheddar cheese, apple, bacon, elbow macaroni, and egg (if using) to the large bowl. Stir until thoroughly combined, ensuring all the macaroni noodles are evenly coated with the mayonnaise dressing.

Step 4: 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 refrigerate it. 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 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.

Tanya's 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 in 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

Blackeye Peas Recipe (Vegan)

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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.

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

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.
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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

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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.

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

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.
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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

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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.

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

I have 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.
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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

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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 41 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.

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

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.
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4.67 from 18 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

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.

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

This 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 141 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

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

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

Black cake is known by many names, such as rum cake, Christmas cake, or wedding cake (where it's covered in royal icing). Black cake is a traditional dessert made throughout the Caribbean islands and is not exclusive to Jamaica. Everyone has their own version of the cake, but it’s pretty much all the same. Dried fruits are soaked in wine or rum for weeks or months in advance. 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 that are 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 used as a substitute. I used Manischewitz Concord grape wine.  
  • Butter, Flour, Sugar, Breadcrumbs, Eggs, and 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 - These add flavor to the cake. 
  • Burnt Sugar and Browning - These are what cause your cake to turn 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 at least 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 absorb, meaning you may need to add more wine the longer they sit 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 (121 °C). Prepare a 10-inch baking pan by lining it with 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, then set it 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, as well as the vanilla extract and almond extract, to the butter mixture and combine until smooth. 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 the 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 it on a 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 a local grocery store on your island.
  • Some people soak their fruits in rum in addition to wine. I don't.
  • You can also make your own burnt sugar for this recipe if you prefer.
  • Store Black Cake at room temperature for a few days. It only lasts 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 remember to bake this cake on low, 250 degrees Fahrenheit (120 °C) 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
4.66 from 83 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.

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

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

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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.

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

There 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

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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.

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

We love a good cabbage recipe in our house and I’ve been searching for ways to add it to our meal rotation. I’m always drawn to red cabbage 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

    Air Fryer Beef Tenderloin

    by 6 Comments

    Cook the most perfect beef tenderloin quickly and effortlessly in the air fryer. Cooked with a mayonnaise, garlic and and herb rub, it's perfectly tender and so easy to cook to exactly your tastes. If you want to impress, this is foolproof!

    Beef tenderloin sliced and ready to serve.

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

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

    If cooking beef perfectly feels like a daunting task, then you need to try this easy air fryer method for beef tenederloin. Yes, you read that right...I roasted beef in my air fryer!

    It's so easy to cook the beef exactly to your tastes and extra juicy. It takes minutes to prep too and is quick to cook, so as well as being a great effortless holiday dinner, you can easily enjoy this after a busy day too.

    Rubbed and seasoned with garlic, herbs, and mayonnaise, which helps to add richness and lock in the juices, the perfect beef tenderloin has never been easier!

    Be sure to try my Air Fryer Steak and Air Fryer Steak Fajitas too!

    Three slices or air fryer beef tenderloin on a plate with potatoes and red cabbage.

    How to make air fryer beef tenderloin

    • Gather your ingredients.
    Ingredients to make the recipe.
    • Remove beef tenderloin from the fridge and allow it to sit at room temperature for 30 minutes.
    • Combine mayonnaise, kosher salt, rosemary, thyme, garlic cloves and black pepper in a bowl and stir to combine. Rub mixture all over the beef tenderloin.
    Beef tenderloin rubbed with the mayonnaise and herb mixture.
    • Place tenderloin in the air fryer basket and cook on 250 degrees Fahrenheit until the internal temperature of the middle of the filet reaches the desired temperature as listed below. It should take about 30 minutes to reach an internal temperature of 125 degrees Fahrenheit for a medium-rare roast.
    • Once the tenderloin reaches the desired pull temperature (refer to chart below), remove the tenderloin from the air fryer basket and tent with foil. Allow tenderloin to rest for 10-15 minutes before slicing and serving.
    • The tenderloin in the air fryer.
    • The cooked beef tenderloin in the air fryer basket.

    How long do you cook beef tenderloin in an air fryer?

    As with a lot of recipes, especially meats, it's best to use an instant-read thermometer to make sure that it is cooked exactly to your liking. In this recipe, the beef is cooked at 250F and the cooking times for doneness are listed below. We pull the beef from the air fryer slightly before it reaches the top temperature as it will continue to cook as it rests.

    DonenessPull Temp.Doneness Temp.Approx. cook time
    Rare115F-120F120F-125F27 minutes
    Medium rare125F-130F130F-135F30 minutes
    Medium135F-140F140F-145F33 minutes
    Medium well145F-150F150F-155F35 minutes
    Well done155F or higher160F or higher38 minutes

    What's the best seasoning for beef?

    You can of course mix up the seasonings you use to rub the beef if you like. I used garlic, rosemary, thyme, salt, and pepper. I rubbed the tenderloin with mayonnaise, which for me is a must. It adds a really rich flavor and also helps to form a delicious crust. You could also use butter or simply season it without any additional fat.

    What do you serve it with?

    This is a great main course as an alternative to Thanksgiving turkey, or it's a perfect centerpiece for your Christmas dinner. Top it with a homemade horseradish sauce or serve it up with all of your favorite sides like:

    Close up of sliced beef on a plate with vegetable and potato sides.

    Recipe Notes and Tips

    • I suggest cooking the tenderloin anywhere between a medium-rare or medium temperature for tender roast.
    • Allow the beef to come up to room temperature before cooking. I like to take it out of the fridge at least half an hour before rubbing it.
    • Once cooked, place the beef on a chopping board and cover loosely with foil for at least 10 to 15 minutes before slicing it.

    More Air Fryer Recipes

    Watch this video tutorial and see how I make this beef tenderloin from start to finish.

    Beef tenderloin sliced and ready to serve.
    Print Recipe
    5 from 2 votes

    Air Fryer Beef Tenderloin

    Cook the most perfect beef tenderloin quickly and effortless in the air fryer. Cooked with a mayonnaise, garlic and and herb rub, it's perfectly tender and so easy to cook to exactly your tastes. If you want to impress, this is foolproof!
    Prep Time5 minutes
    Cook Time30 minutes
    Total Time35 minutes
    Course: Main Course
    Cuisine: American
    Keyword: air fried beef tenderloin, air fryer beef recipe, how to cook beef tenderloin in the air fryer
    Servings: 4 servings
    Calories: 370kcal
    Author: Tanya

    Ingredients

    • 2 lbs beef tenderloin roast

    Rub

    • 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)
    • 2 garlic cloves minced
    • 1 teaspoon black pepper

    Instructions

    • Remove beef tenderloin from the fridge and allow it to sit at room temperature for 30 minutes.
    • Combine mayonnaise, kosher salt, rosemary, thyme, garlic cloves and black pepper in a bowl and stir to combine. Rub mixture all over the beef tenderloin.
    • Place tenderloin in the air fryer basket and cook on 250 degrees Fahrenheit until the internal temperature of the middle of the filet reaches the desired temperature as listed below. It should take about 30 minutes to reach an internal temperature of 125 degrees Fahrenheit for a medium-rare roast.
    • Once the tenderloin reaches the desired pull temperature (refer to chart below), remove the tenderloin from the air fryer basket and tent with foil. Allow tenderloin to rest for 10-15 minutes before slicing and serving.

    Notes

    • I suggest a quick read thermometer to check on the temperature of the roast to determine doneness. You’ll want to remove the roast from the air fryer when it’s about 5 degrees below your desired doneness temperature. The temperature of the roast will continue to rise once it’s removed from the air fryer. 
    • I suggest cooking the tenderloin anywhere between a medium-rare or medium temperature for tender roast.
    • Refer to the chart below for desired temperature. The times provided are approximate times and will vary depending on the roast, air fryer brand, etc. Start checking the temperature of the roast at about 30 minutes. 
     
    Doneness
    		 Pull Temp.
    		 Doneness Temp.
    		 Approx. Cook Time
    Rare
    		 115F-120F
    		 120F-125F
    		 27 minutes
    Medium rare
    		 125F-130F
    		 130F-135F
    		 30 minutes
    Medium
    		 135F-140F
    		 140F-145F
    		 33 minutes
    Medium well
    		 145F-150F
    		 150F-155F
    		 35 minutes
    Well done
    		 155F or higher
    		 160F or higher
    		 38 minutes

    Nutrition

    Calories: 370kcal | Carbohydrates: 1g | Protein: 51g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1916mg | Potassium: 797mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 5mg

    Carrot Soufflé

    by 2 Comments

    If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!

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

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

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

    We all know that Thanksgiving is all about the side dishes, if you are looking to try something new this year, this carrot souffle is a sure fire hit.

    Simple and easy to make, it's perfectly sweet, and is one tasty ways to serve carrots to the table. Made with a few simple ingredients, you'll likely have to hand already, it takes minutes to prep and the cooking time is hands off, leaving you free to get on with the rest of the show stopping meal.

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

    A wooden spoon serving the souffle.

    How to make carrots souffle

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
    • Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
    Carrot chunks being cooked in a pan.
    • Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth.
    • Ingredients in a blender.
    • The ingredients blended together.
    • Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.
    • The carrot mix poured into a baking dish.
    • Overhead shot of the carrot souffle served to the table.

    Can you make it ahead of time?

    This carrot souffle is best served as soon as it's ready so that it's nice and light and fluffy. You can prep the mixture a day or two ahead of time and keep it covered in the fridge til ready to cook. If you do have leftovers, they will keep well for 3 to 4 days and can be reheated in the oven at 400F for 10 minutes to serve.

    Is this vegetable side dish sweet?

    Yes, this is most definitely a sweet rather than savory side dish. If you love sweet potato casserole then you'll adore this! Sweetened with brown sugar and seasoned with vanilla and nutmeg, it's the perfect addition to your plate.

    How do I know this carrot soufflé is done?

    You can jiggle the dish and if it's very liquidy in the middle, it needs more time. If it's set and doesn't jiggle, it's ready. You can also check the middle with a toothpick (like I did here lol). The toothpick won't come out clean, but there will be a pudding-like consistency stuck to the toothpick. Checking with a toothpick will slightly deflate the soufflé.

    What do you serve it with?

    This carrot souffle is a perfect side to serve with your Thanksgiving or Christmas meal. It's perfect to serve with roasted meats, chicken, and turkey. Try it with:

    Be sure to serve it alongside your other favorite sides like Garlic Mashed Potatoes and Giblet Gravy too!

    A carrot souffle topped with powdered sugar.

    Recipe Notes and Tips

    • Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
    • To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
    • Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
    • I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.

    More Vegetable Side Dishes

    A carrot souffle topped with powdered sugar.
    Print Recipe
    5 from 1 vote

    Carrot Soufflé

    If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!
    Prep Time10 minutes
    Cook Time1 hour 5 minutes
    Total Time1 hour 15 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: Baked carrots, how to make carrot souffle, sweet carrot side dish
    Servings: 6 servings
    Calories: 341kcal
    Author: Tanya

    Ingredients

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

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
    • Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
    • Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth. Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.

    Notes

    • Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
    • To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
    • Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
    • I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.
    • The powdered sugar as garnish is optional in this recipe. It will make your soufflé a tad bit sweeter. 

    Nutrition

    Calories: 341kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 447mg | Potassium: 543mg | Fiber: 3g | Sugar: 32g | Vitamin A: 19536IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

    Air Fryer Plantains (Fried Sweet Ripe Plantains)

    by 3 Comments

    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.

    The cooked plantains served on a white plate.

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

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

    Fried plantains have got to be one of my favorite sides, but I don't cook them that often at home as they do require quite a lot of oil, but no more thanks to our trusty air fryer!

    This recipe is perfect for breakfast, a quick snack, an appetizer, or a side dish. It only takes a few minutes to prepare and 10 minutes to cook. All you need is plantains and a small amount of oil.

    I usually eat them for breakfast, sandwiching them between two slices of bread with a fried egg. Yum! Properly ripe plantains are sweeter than green plantains and perfect when accompanied by something salty.

    Serve them alongside my Jamaican Jerk Chicken for one delicious meal!

    Close up of the plantains in the air fryer basket.

    Ingredients needed for plantains in the air fryer

    • Ripe plantain - a sweet and savory type of banana. It can be fried, baked, or boiled. The riper the plantain, the softer and sweeter your fried plantain will be.
    • High heat oil spray - A cooking oil with a high smoke point that is ideal for searing, frying, and other high-temperature cooking methods. I prefer to use avocado oil or olive oil.

    How to make air fryer plantains

    Peel and slice your plantains. You want to make sure the plantains you choose are ripe.

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

    Place the plantain slices into the air fryer basket in a single layer and then spray with oil.

    Plantain slices in the air fryer basket.

    Cook on 380 degrees Fahrenheit for 8 minutes, flipping and spraying halfway through.

    Once 8 minutes are up, increase the temperature to 400 degrees Fahrenheit and cook for 1-2 minutes.

    Remove and enjoy.

    The plantains in the air fryer basket after being cooked.

    How long do they keep?

    These air fryer plantains are best enjoyed as soon as they are ready so that they have crispy outsides and are soft in the middle. If you do have leftovers, they will keep well for a couple of days in the fridge and are easily reheated. Reheat them in the air fryer basket at 380F for 2 to 3 minutes to crisp them back up again.

    What plantains are best to use?

    This recipe works best with ripe plantains, ones that are mostly black but still have a small amount of yellow on the skins. Ripe plantains are sweeter. Ones that are all black are overripe, and although they will still be good to eat, they will be very soft and will be trickier to cut nicely.

    Green or mostly yellow plantains will have a firmer texture and they can be quite tricky to peel, they are also less sweet.

    Are plantains healthy?

    Plantains are technically fruits, but like tomatoes, are eaten and served as a vegetable. They are starchy and an amazing source of fiber and low in fat. They contain lots of vitamins, minerals, and antioxidants, and because we air fry these plantains, you don't need to add a lot of oil to get them nice and crispy. These are a great food to incorporate into a well-balanced diet. This recipe is also vegan and gluten-free.

    A hand placing a plate of air fried plantains on a table.

    Recipe Notes and Tips

    • You’ll want to use ripe plantains for this recipe. I like to wait until the plantain has become mostly black, then slice and use.
    • You can also cook store bought frozen plantains in the air fryer. For frozen plantains, I place frozen plantains in the air fryer basket and cook on 380 degrees for 12-14 minutes. I do not spray these with oil as most frozen plantains have been partially fried in oil.
    • Preheat the air fryer before cooking the plantain slices. If your air fryer doesn't have a preheat function, let it run at 380F while you peel and cut the plantains.
    • Some air fryer models can run slightly differently, and depending on how thickly you cut the slices the cooking times may vary.

    More Air Fryer Recipes

    Air fryer plantains served on a white plate.
    Print Recipe
    5 from 4 votes

    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.
    Prep Time3 minutes
    Cook Time10 minutes
    Total Time13 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: air fried plantain recipe, how to air fry plantains, plantain side dish
    Servings: 2 servings
    Calories: 126kcal
    Author: Tanya

    Ingredients

    • 1 ripe plantain peeled and sliced into thick chunks
    • Oil for spraying avocado, canola, olive oil

    Instructions

    • Place peeled plantain slices into the air fryer basket in a single layer and then spray with oil.
    • Cook on 380 degrees Fahrenheit for 8 minutes, flipping and spraying halfway through.
    • Once 8 minutes are up, increase temperature to 400 degrees Fahrenheit and cook an additional 1-2 minutes.
    • Remove and enjoy.

    Video

    Notes

    • You’ll want to use ripe plantains for this recipe. I like to wait until the plantain has become mostly black, then slice and use.
    • You can also cook store bought frozen plantains in the air fryer. For frozen plantains, I place frozen plantains in the air fryer basket and cook on 380 degrees for 12-14 minutes. I do not spray these with oil as most frozen plantains have been partially fried in oil.
    • Preheat the air fryer before cooking the plantain slices. If your air fryer doesn't have a preheat function, let it run at 380F while you peel and cut the plantains.
    • Some air fryer models can run slightly differently, and depending on how thickly you cut the slices the cooking times may vary.

    Nutrition

    Calories: 126kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg

    Cauliflower Wings (3 Flavors)

    by 4 Comments

    These cauliflower wings are the perfect appetizer. These wings are baked - not fried - and are flavored through and through. You can serve them plain or choose any of these 3 flavors: BBQ, Buffalo, or Teriyaki.

    cauliflower wings on sheet pan lined with reynolds wrap foil paper

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

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

    I’m excited to partner with Reynolds Wrap® for this post.

    In our house, we love all kinds of wings. Chicken wings would often make a presence at our dinner table, but now cauliflower wings have made their presence known. Move over chicken wings, cauliflower wings are here to stay! 

    Once I had cauliflower wings at a popular restaurant, I knew I had to try making them at home. I changed up the traditional method of making these wings by baking them rather than frying them, seasoning the batter so that they’re delicious right out of the oven, and coating them in panko breadcrumbs for an extra crispy finish. 

    I use Reynolds Wrap® Non-Stick Foil for this recipe so that my wings don’t stick to the foil. The dull side of the non-stick foil with the watermark should always be facing up; that's the non-stick side. This allows the cauliflower to easily be removed from the pan before tossing them in the sauce. Plus, lining the pan with foil makes cleanup a breeze.

    I’ve provided 3 homemade sauces for these cauliflower wings because homemade sauces are my favorite. Use one of the recipes listed below or toss these wings in your favorite sauce.

    close up photo of buffalo cauliflower wings

    How to Make Cauliflower Wings

    First, break your cauliflower into florets and gather all your other ingredients. Preheat your oven to 425 degrees Fahrenheit. 

    ingredients for cauliflower wings

    Then, line a large sheet pan with Reynolds Wrap® Non-Stick Foil. Make sure the dull side is up as this is the side that is non-stick.

    hand lining sheet pan with foil paper

    Combine all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper in a large mixing bowl and whisk to combine. Slowly whisk in the milk until you get a loose batter. 

    Pour the panko breadcrumbs into a separate dish.

    Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place them in the panko breadcrumbs, making sure all sides are coated. 

    collage of batter being mixed and then dredged in cauliflower

    Place the coated florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23-25 minutes, until browned on the outside.

    collage of cauliflower wings before being baked and after

    While the cauliflower wings are baking, prepare your sauce by combining the sauce ingredients in a small saucepan on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the lined sheet pan and bake for an additional 5 minutes until done.

    sauced cauliflower wings on baking sheet lined with foil

    Serve your wings and Enjoy! Reynolds Wrap® has a new package that is easier to open and a tab that keeps the box fully closed for storing after use!  There is also a color-coded system making the product easier to find, look for the yellow design for Reynolds Wrap® Non-Stick Foil.

    Tips for Cauliflower Wings

    • Use Reynolds Wrap® Non-Stick Foil so the food doesn’t stick - When baking these wings with Reynolds Wrap®  Non-Stick Foil, no food sticks to the foil. This allows your cauliflower wings to stay intact and not break while preparing. The wings and the sauce will lift easily off the foil. 
    • Make sure cauliflower florets are even sizes - This will allow your florets to cook evenly in the oven. 
    • If you want extra crispy cauliflower wings, use the sauce as a dipping sauce instead - Once you toss these wings in the sauce, they won’t be as crispy. If you want really crunchy cauliflower wings, follow the recipe as is but rather than tossing the wings in the sauce, serve the sauce on the side as a dipping sauce. Or enjoy these wings plain, the seasoned batter provides tons of flavor. 
    • Prepare your sauces from scratch or use your favorite sauce - I have provided recipes for 3 of our favorite homemade sauces for these wings. You can toss the cauliflower wings in one of these or your favorite sauce.

    Can you make these wings ahead of time?

    • Absolutely! Just prepare the wings and the sauce as instructed, but store the plain baked cauliflower wings and sauce separately in the fridge. When ready to serve, toss the wings in the sauce and heat in the oven on 375 degrees Fahrenheit for 8-10 minutes. 
    cauliflower wings on baking sheet lined with foil
    cauliflower wings on sheetpan lined with foil pan with cauliflower, celery, and box of reynolds wrap on top
    Print Recipe
    5 from 2 votes

    Cauliflower Wings (3 Flavors)

    These cauliflower wings are the perfect appetizer. These wings are baked - not fried - and are flavored through and through. You can serve them plain or choose any of these 3 flavors; BBQ, Buffalo, or teriyaki.
    Prep Time10 minutes
    Cook Time23 minutes
    Total Time33 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: cauliflower wings
    Servings: 4 people
    Author: Tanya

    Ingredients

    Cauliflower Wings

    • Reynolds Wrap® Non-Stick Foil
    • 1 medium head of cauliflower broken into florets (about 4-5 cups)
    • 1 cup all-purpose flour
    • 1.5 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 cup milk
    • 2 cups panko bread crumbs

    Sauces:

    BBQ Sauce

    Buffalo Sauce

    Teriyaki Sauce

    Instructions

    Cauliflower Wings:

    • Line a large sheet pan with Reynolds Wrap® Non-Stick Foil, making sure the dull side (the non-stock side) is facing up. Preheat the oven to 425°F.
    • Wash and cut cauliflower head into bite-sized pieces/florets.
    • In a large bowl, mix all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until combined. Slowly whisk in the milk until you get a loose batter.
    • Pour the panko breadcrumbs into a separate dish.
    • Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the cauliflower florets in the panko breadcrumbs, making sure all sides are coated.
    • Place the florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23-25 minutes, until browned on the outside.
    • While the wings are baking, prepare your sauce by combining sauce ingredients in a small pot on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the sheet pan and bake for an additional 5 minutes until done.

    Sauce:

    • Combine sauce ingredients in a saucepan over medium-high heat and bring to a simmer. Reduce heat and allow sauce to simmer over medium-low heat for about 5 minutes. Remove and toss over the wings before placing back into the oven.
    • To thicken the Teriyaki sauce, thicken the sauce by making a cornstarch slurry. Whisk ¼ cup water and 2 tablespoon cornstarch in a separate container. Pour the slurry into the simmering liquid and allow to simmer for an additional 1-2 minutes.

    How to Make Gravy From Drippings

    by 5 Comments

    No Thanksgiving or Christmas dinner is complete without some homemade gravy! Learn how to make gravy from drippings, for an easy way to add a rich flavor to everyone's plate.

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

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

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

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

    Made with turkey or chicken drippings from your main course, this homemade gravy is thick, rich, and full of flavor. Made from scratch on the stovetop, it's easy to make while your turkey is resting before serving on the table.

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

    Dripping gravy being poured over mashed potato.

    How to make gravy from drippings

    • After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set aside. You'll notice some liquid, fat, and brown bits stuck to the bottom. This is flavor, do not toss it out. Make sure you've got about 2 Tablespoons of liquid in the roasting pan.
    Drippings in a pan.
    • Place the roasting pan on the stove over medium heat and add butter.
    • Melt the butter and use a wooden spoon or whisk to melt the butter and lift some of the drippings.
    • Sprinkle flour in the roasting pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.
    • Slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes.
    • Butter added to the drippings.
    • Whisking together the butter and the drippings.
    • Flour being whisked in.
    • Broth added to the pot.
    • The gravy simmering.
    • Season with salt and pepper to taste.
    The gravy ready to serve.
    • Remove from the stove and strain the gravy through a fine mesh strainer for a smooth gravy.
    gravy being strained

    How long does it keep?

    If you have any leftovers, this gravy will keep well in the fridge for up to 4 days. You can reheat it gently on the stovetop to serve, adding in a little water if needed. You can also freeze it for up to 4 months and defrost it in the fridge before reheating.

    Can you use any kinds of dripping?

    Yes! This gravy recipe works well with any meat drippings. Turkey, chicken, beef, lamb, and pork all work well. Dripping gravy works so well to pull your whole dinner together and the drippings add a wonderful rich flavor.

    What else can you add to the gravy?

    This is a basic dripping gravy recipe and it's delicious in its simplicity, though you can make it your own easily. You can brown some diced onion in the drippings before making the rest of the gravy, or add in some garlic. You can stir in some dijon mustard or Worcestershire sauce for a tangier flavor if you prefer. Herbs are also a welcome addition.

    Can I make this gravy without a roasting pan?

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

    Can I make gravy without flour?

    Yes! If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

    Spooning the dripping gravy into a gravy boat.

    Recipe Notes and Tips

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

    More Thanksgiving Recipes

    The dripping gravy in a gravy boat with a wooden spoon.
    Print Recipe
    4.50 from 10 votes

    How to make Gravy from Drippings

    No Thanksgiving or Christmas dinner is complete without some homemade gravy! Learn how to make gravy from drippings, for an easy way to add a rich flavor to everyone's plate.
    Prep Time2 minutes
    Cook Time20 minutes
    Total Time22 minutes
    Course: Condiment
    Cuisine: American
    Keyword: gravy with turkey drippings, Thanksgiving gravy recipe, traditional gravy recipe
    Servings: 4 servings
    Calories: 160kcal
    Author: Tanya

    Ingredients

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

    Instructions

    • After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set aside. Place the roasting pan on the stove over medium heat and add butter.
    • Melt the butter and use a wooden spoon or whisk to melt the butter and lift some of the drippings.
    • Sprinkle flour in the roasting pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.
    • Slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes. Season with salt and pepper to taste. Remove from the stove and strain the gravy through a fine mesh strainer for a smooth gravy.

    Notes

    • I’ll occasionally add fresh or dried herbs to the gravy, such as rosemary, basil leaves, and thyme. If adding herbs, add them once your gravy begins to simmer. Make sure to drain the gravy when it’s done cooking.
    • Your gravy may be a little salty depending on the broth you use. Add a squeeze of lemon juice to fix a salty gravy.
    • Add only 2 cups of broth for a thicker gravy and 3 cups for thinner gravy.
    • This recipe is based on 2 Tablespoons of drippings, which is the amount common for 5 lb chickens. If you happen to have more drippings, add more flour and liquid to accommodate the increase. For example, if you end up with 6 Tablespoons of drippings, add 6 Tablespoons of flour and 3-4 cups of broth.
    • If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

    Nutrition

    Calories: 160kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 8mg | Iron: 1mg

    BBQ Mac and Cheese

    by 8 Comments

    Everyone's favorite, mac and cheese has had one delicious makeover! This BBQ mac and cheese recipe is made with shredded BBQ and seasoned with BBQ sauce before being baked to perfection. It's rich, cheesy, creamy, and tangy. It's the perfect comfort food!

    Two bowls of mac and cheese topped with BBQ sauce.

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

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

    Just when you thought mac and cheese couldn't get any better, along comes BBQ mac and cheese! Stop what you are doing and make this immediately!

    This recipe is the most perfect comfort food, rich and hearty, cheesy and tangy, every bite is a real treat!

    The oven-baked macaroni cheese is loaded with BBQ pork, or chicken, a lot of cheese, and of course your favorite BBQ sauce. This is one hearty, indulgent and comforting dish that the whole family will love!

    Be sure to try my Seafood Mac and Cheese and Creamy Air Fryer Mac and Cheese too!

    A wooden spoon serving the BBQ mac and cheese.

    How to make BBQ Mac and Cheese

    • Gather your ingredients.
    Ingredients to make the recipe.
    • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
    • Bring a large pot of salted water to a boil and add macaroni and cook until al dente, according to the directions on the macaroni box. This should be about 8-9 minutes. Drain and set aside in a large bowl.
    • Combine milk and heavy cream in a large measuring cup or glass. Set aside.
    • In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about 5 minutes.
    • Remove from heat and stir in 2 cups of shredded cheese and the ½ cup bbq sauce. Taste the sauce and add salt and pepper if desired.
    • Butter melting in a pot.
    • flour added to the melted butter.
    • Whisking the flour.
    • Pouring in the milk.
    • The sauce being stirred with a wooden spoon.
    • Cheese and BBQ sauce added to the sauce.
    • Pour sauce over drained macaroni and stir until the macaroni is covered. Add 1 cup of cooked BBQ and stir until combined.
    • The sauce being poured over the macaroni.
    • The cheese sauce stirred into the macaroni.
    • Pour mixture into the 9x13 baking pan and top with remaining cooked BBQ, bbq sauce, and cheese. Place in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly.
    The mac and cheese topped with more cheese and BBQ pork.
    • To brown the cheese on top, place the oven on broil for 3-4 minutes until the cheese on top has browned. Remove from the oven and top with remaining bbq sauce and allow to cool for 10 minutes. Serve and enjoy.
    The BBQ mac and cheese after being baked.

    Can you make it ahead of time?

    This BBQ mac and cheese is so delicious served straight out of the oven, but the leftovers are just as tasty! Once baked, let the dish cool and then cover or transfer to an airtight container. It will keep well for around four days and you can reheat it at 360F with the top covered with foil for around 15 minutes to warm it through.

    What's the best protein to use?

    This mac and cheese recipe is great with either BBQ shredded pork or BBQ chicken. You can buy store bought for ease or make your own favorite recipe. For a meat-free version, you can simply omit the meat, it will still have all of that delicious BBQ flavor.

    What do you serve it with?

    A big bowl of this mac and cheese is perfect served by itself in a big bowl, and it's delicious paired with your favorite sides. try it with:

    Close up of BBQ mac and cheese.

    Recipe Notes and Tips

    • Elbow macaroni is perfect for this recipe, but any short pasta like bow tie or penne will work well.
    • Sharp cheddar cheese adds a wonderful flavor, though other shredded cheese like Jack or mozzarella will work well.
    • The pasta should be cooked al dente. If it's overcooked, the final dish can become quite soggy.
    • Cook the pasta in heavily salted water to add flavor to the dish right from the beginning.

    More Pasta Recipes

    Two bowls of mac and cheese topped with BBQ sauce.
    Print Recipe
    4.25 from 4 votes

    BBQ Mac and Cheese

    Everyone's favorite, mac and cheese has had one delicious makeover! This BBQ mac and cheese recipe is made with BBQ shredded meat and seasoned with BBQ sauce before being baked to perfection.
    Prep Time15 minutes
    Cook Time35 minutes
    Total Time50 minutes
    Course: Main Course
    Cuisine: American
    Keyword: baked bbq mac and cheese, bbq pork mac and cheese, mac and cheese with bbq sauce
    Servings: 8 servings
    Calories: 791kcal
    Author: Tanya

    Ingredients

    • 16 oz dried elbow macaroni
    • ½ cup unsalted butter
    • ½ cup all-purpose flour
    • 2 cups milk
    • 1 cup heavy cream
    • 3 cups shredded sharp cheddar cheese separated
    • ½ cup bbq sauce plus more for garnish
    • 2 cups cooked BBQ pork or chicken
    • Salt and pepper to taste

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
    • Bring a large pot of salted water to a boil and add macaroni and cook until al dente, according to the directions on the macaroni box. This should be about 8-9 minutes. Drain and set aside in a large bowl.
    • Combine milk and heavy cream in a large measuring cup or glass. Set aside.
    • In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about 5 minutes.
    • Remove from heat and stir in 2 cups of shredded cheese and the ½ cup bbq sauce. Taste the sauce and add salt and pepper if desired.
    • Pour sauce over drained macaroni and stir until the macaroni is covered. Add 1 cup of cooked BBQ and stir until combined.
    • Pour mixture into the 9x13 baking pan and top with remaining cooked BBQ, bbq sauce, and cheese. Place in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly.
    • To brown the cheese on top, place the oven on broil for 3-4 minutes until the cheese on top has browned. Remove from the oven and top with remaining bbq sauce and allow to cool for 10 minutes. Serve and enjoy.

    Notes

    • Elbow macaroni is perfect for this recipe, but any short pasta like bow tie or penne will work well.
    • Sharp cheddar cheese adds a wonderful flavor, though other shredded cheese like Jack or mozzarella will work well.
    • The pasta should be cooked al dente. If it's overcooked, the final dish can become quite soggy.
    • Cook the pasta in heavily salted water to add flavor to the dish right from the beginning.

    Nutrition

    Calories: 791kcal | Carbohydrates: 70g | Protein: 29g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 846mg | Potassium: 324mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1444IU | Vitamin C: 1mg | Calcium: 446mg | Iron: 2mg

    Jamaican Festival (Sweet Dumpling) Recipe

    by 29 Comments

    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 festival ina white bowl

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

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

    When I say festival, I don’t mean a party. But then again, it’s always a party when I show up with my homemade festival! Ha! All jokes aside, this Jamaican festival recipe is the truth and I worked on it to make sure it was as delicious as the ones I had as a child. 

    Jamaican festival is a sweet fried dough made with cornmeal, flour, sugar, salt, vanilla extract, and milk. The dough comes together quite easily and all you have to do is deep fry it. It goes well with some of my favorite Jamaican recipes like rasta pasta, jerk chicken, ackee and saltfish, or escovitch fish. 

    How to make Jamaican Festival

    First, gather your ingredients. You’ll want to start heating a heavy bottom pot of oil that has at least 3 inches of oil in it or use a deep fryer if you have one. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit. 

    ingredients for festival

    Prepare your festival dough by adding the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and stirring to combine.

    dru ingredients for festival in a white bowl

    Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to lightly form the mixture into a ball. 

    festival dogh rolled into ball

    Pinch off pieces of dough and roll them into long oval shapes. Make about 12 dumplings. 

    festival dough rolled into long oval shape in hand

    Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes.

    jamaican festival dough being deep fried

    Remove dough and drain off any excess grease. 

    fried festival draining on wire rack

    Serve and enjoy. 

    fried festival dough in plate with one broken to see inside

    What does festival taste like?

    Festival is like a combination of sweet cornbread and hushpuppies mixed together. It’s light and fluffy and sweetened to perfection. 

    Notes on Jamaican Festival

    • Make sure your oil is set to the proper temperature for deep frying. I use a thermometer to ensure my oil is at 350 degrees Fahrenheit.
    • Festival is best eaten when it's made. The dough can be made a day ahead.
    • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough. 
    • I don't recommend making festival in an air fryer. I tried and it was not as good.

    Looking for other Jamaican recipes? Try these out:

    fried festival dough in plate with one broken to see inside
    Print Recipe
    4.91 from 20 votes

    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.
    Prep Time10 minutes
    Cook Time6 minutes
    Total Time16 minutes
    Course: Side Dish
    Cuisine: Caribbean
    Keyword: jamaican festival, jamaican festival recipe
    Servings: 12 dumplings
    Calories: 117kcal
    Author: Tanya

    Ingredients

    • 1 ½ cups all-purpose flour
    • ½ cup fine cornmeal
    • 6 Tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ¾ cup milk a little less or more may be needed, see notes
    • Oil for deep frying*

    Instructions

    • Heat a heavy bottom pot of oil that has at least 3 inches of oil in it or use a deep fryer if you have one. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit.
    • Add the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and stir to combine.
    • Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to lightly form the mixture into a ball.
    • Pinch off pieces of dough and roll them into long oval shapes. Make about 12 dumplings.
    • Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes.
    • Remove dough and drain off any excess grease. Serve and enjoy.

    Notes

    • Make sure your oil is set to the proper temperature for deep frying. I use a thermometer to ensure my oil is at 350 degrees Fahrenheit.
    • Festival is best eaten when it's made. The dough can be made a day ahead.
    • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough.
    • I don't recommend making festival in an air fryer. I tried and it was not as good.

    Nutrition

    Calories: 117kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 126mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Calcium: 49mg | Iron: 1mg

    Classic Jamaican Escovitch Fish: A Family Favorite

    by 5 Comments

    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!

    escovitch fish filet with festival in background

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

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

    Growing up near the beach has its perks. My stepdad loved to fish and would bring home all kinds of fish. Escovitch fish made an appearance quite often in our house, and it would never disappoint.

    Escovitch fish is a popular dish in Jamaica. Traditionally, it's made with seasoned whole red snapper fish fried in oil to make the skin crispy before being topped with a mixture of onions and bell peppers, scotch bonnet pepper, and vinegar. Sometimes the fish is marinated in the vinegar marinade overnight.

    Rather than frying my fish, I choose to air fry it, a suggestion given to me by my aunt. This is how she makes her escovitch fish, and it is delicious.

    If you don’t have an air fryer, the fish can still be fried in oil on the stovetop before adding the sauce. 

    🧂 Ingredients Needed

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

    • For the Fish: Whole red snapper, canola oil, fish seasoning (or a mix of salt, black pepper, garlic powder, etc.)
    • For the Escovitch Sauce: White distilled vinegar, yellow onion, carrot, green bell pepper, red bell pepper, scotch bonnet pepper, dried thyme, allspice, granulated sugar, black pepper

    🔪 Essential Tools

    • Sharp knife
    • Cutting board
    • Large skillet or frying pan (or air fryer)
    • Tongs or fish spatula
    • Saucepan (for escovitch sauce)
    • Paper towels (for drying and draining fish)

    How to make Jamaican Escovitch Fish

    First, gather your ingredients and prep your whole fish. I like to wash the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. I do this same process for my air fryer whole fish recipe.

    ingredients for escovitch fish

    Season the fish with a little oil and dry seasonings. I use my homemade fish seasoning but you can use whatever seasoning you like, like salt, black pepper, and garlic powder. 

    If using the air fryer, place the fish in the air fryer basket and cook at 400 degrees Fahrenheit for 14-16 minutes. If your whole fish is too large to fit in the basket, cut it in half.  

    seasoned fish in air fryer basket before cooking
    cooked fish filet in air fryer basket

    Meanwhile, make your escovitch sauce on the stove while the fish is cooking. Place a large sauté pan over medium heat. Add two tablespoons of vinegar, onion, carrot, green and red bell pepper, and scotch bonnet pepper. Sauté the onions and peppers until slightly softened, about 3 minutes. 

    peppers that were sauteed in vinegar

    Add the remaining vinegar, dried thyme, allspice, granulated sugar, and black pepper. Simmer over medium heat for 4-5 minutes. 

    peppers in vinegar sauce and seasoning

    When the fish is done, place it on a platter and pour the escovitch sauce over the fish.

    jamaican escovitch fish on a plate

    That's it, you've made escovitch fish!

    To fry the fish on the stovetop

    If needed, you can fry the fish on the stovetop and get the crispy skin. Prepare the fish by cleaning it and seasoning in it with fish seasoning.

    Heat canola oil in a large skillet over medium-high heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides for about 5-6 minutes.

    Remove the fish. Prepare the escovitch sauce in a separate pan.

    To oven roast the fish

    Before adding the escovitch sauce, you can roast the fish in a hot oven. Season the fish as instructed and roast in a 425-degree Fahrenheit oven for about 20-25 minutes.

    What exactly is escovitch fish?

    Escovitch fish is Jamaica's version of marinated fish and peppers. It's usually made with red snapper fish, although other fish can also be used. My family makes it with whole fish rather than fish fillets. However, you can use fish fillets if needed.

    What do you eat escovitch fish with?

    Whatever you like! I usually eat escovitch fish with rice, fried dumplings, or Jamaican festival.

    Can this be made ahead of time?

    Yes! You can make the vinegar sauce up to a few days in advance. The fish can be cooked and stored up to 3-4 days in advance.

    Notes

    • The scotch bonnet pepper in this recipe makes the dish slightly spicy. If you aren't a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, a habanero pepper makes a great substitute.
    • You can marinate the fish in the dry seasonings overnight in the fridge if you have time. It gives the dish even more flavor.

    Looking for other Jamaican recipes? Check these out.

    jamaican escovitch fish on a plate
    Print Recipe
    5 from 4 votes

    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!
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: Caribbean
    Keyword: escovitch fish, jamaican escovitch fish
    Servings: 2 people
    Calories: 137kcal
    Author: Tanya

    Ingredients

    • 1 whole red snapper fish about 1.5 lbs, scaled and gutted
    • ½ Tablespoon canola oil more if frying on the stove*
    • 1.5 Tablespoons fish seasoning

    Escovitch Sauce

    • 1 cup white distilled vinegar separated
    • 1 yellow onion sliced
    • 1 carrot peeled and sliced
    • 1 green bell pepper sliced
    • 1 red bell pepper sliced
    • 1 scotch bonnet pepper sliced, seeds and membrane removed
    • 1 teaspoon dried thyme
    • ½ teaspoon allspice
    • ½ teaspoon granulated sugar
    • ⅛ teaspoon black pepper

    Instructions

    Air Frying the Fish

    • Rub oil over fish and season the fish with fish seasoning on the outside and inside.
    • Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky.

    For Stovetop Frying

    • You can fry the fish on the stovetop and get the crispy skin if needed. Prepare the fish by washing the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. Season the fish with the seasonings.
      Heat enough canola oil in a large skillet to cover half of the fish filets over medium-high heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side.
      Remove the fish. Prepare the escovitch sauce in a separate pan.

    Escovitch Sauce

    • Meanwhile, while the fish is cooking, make your escovitch sauce on the stove. Place a large sauté pan over medium heat. Add 2 tablespoons of vinegar, onion, carrot, green and red bell pepper, and scotch bonnet pepper. Sauté the onions and peppers until slightly softened, about 3 minutes. 
    • Add the remaining vinegar, dried thyme, allspice, granulated sugar, and black pepper. Simmer over medium heat for 4-5 minutes.
    • When the fish is done, place it on a platter and pour the escovitch sauce over the fish. Serve and enjoy.

    Video

    Notes

    • The scotch bonnet pepper in this recipe makes the dish slightly spicy. If you aren't a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, a habanero pepper makes a great substitute.
    • You can marinate the fish in the dry seasonings overnight in the fridge if you have time. It gives the dish even more flavor.

    Nutrition

    Calories: 137kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 32mg | Potassium: 458mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7328IU | Vitamin C: 138mg | Calcium: 84mg | Iron: 2mg

    Holiday Mulled Wine

    by 3 Comments

    This easy mulled wine recipe is a classic holiday drink. Red wine is heated with orange, spices and maple syrup, and with a touch of brandy, for a cozy and warming drink for adults only! Instructions included for both Slow cooker and stovetop methods.

    Mulled wine served in a mug with a cinnamon stick and orange slice.

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

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

    As the holiday season approaches, there's no better way to unwind and get cozy than with some homemade mulled wine. It's so easy to make from scratch and it's perfect for all of your Christmas parties.

    Red wine is seasoned with cinnamon, orange, whole cloves, and star anise and sweetened with a little maple syrup for a warming alcoholic drink.

    I've included instructions for both the Crockpot and stovetop, both methods are very straightforward. Your only regret will be that you didn't make double!

    Be sure to try my Sangria and Jamaican Sorrel too!

    How to make holiday mulled wine

    • Gather your ingredients and spices. I only use three kinds of whole spices in my mulled wine.
    Spices needed for the recipe.
    • Use a peeler and strip a few slices of the orange peel from the orange. Cut the orange in half and juice the orange.
    • Add wine, juice from the orange, orange peel, cloves, cinnamon sticks, star anise, and maple syrup to a 4-quart saucepan and place over medium heat. When the mixture begins to lighlty bubble, reduce the heat to low and cover with a tight fitting lid. I do this when I see one or two bubbles.
    Red wine and spices in a pot.
    • Allow to cook over low heat with the lid on for about 30 minutes. Remove from heat and pour the liquid into a fine mesh strainer that has been placed over a bowl. Discard the whole spices and orange peel.
    The strained spices and orange peel.
    • Serve the wine in mugs. Enjoy!
    Two cups of holiday mulled wine.

    Can you make mulled wine in a slow cooker?

    Yes, you can easily make this holiday drink in your Crockpot too! It's a great option if you want to make it ahead of a party. Follow the stovetop instructions, but place on low heat in the slow cooker for 1 to 2 hours. The full instructions can be found at the bottom of the post.

    Can you reheat mulled wine?

    Yes! Mulled wine can be made up to 3 days ahead of time, so feel free to double the recipe! Once it has been made and strained, let it cool and keep it in a container in the fridge. Reheat it gently on the stovetop to warm through before serving.

    Can you drink it cold?

    Mulled wine is best served warm, it can still be drunk cold if you like, but the flavors of the spices will be a lot less subtle.

    This holiday wine drink is best served in ceramic or porcelain mugs, so that you can drink it without your hands becoming too hot. Glass mugs will also work well.

    Red mulled wine in a white mug.

    Recipe Notes and Tips

    • Use a bold and fruity wine to make this recipe. A Merlot, Cabernet Sauvignon or Shiraz are all great choices. The wine doesn't have to be expensive, but use one you would normally drink.
    • Don't be tempted to add more spices, or the finished drink can be quite overpowering.
    • The maple syrup can be substituted for honey or brown sugar.
    • Make sure that you don't bring the wine to a boil. Alcohol evaporates at 172 degrees Fahrenheit (78°C) which could result in less potent wine and a bitter drink.

    More Drinks Recipes

    Mulled wine served in a mug with a cinnamon stick and orange slice.
    Print Recipe
    5 from 1 vote

    Holiday Mulled Wine

    This easy mulled wine recipe is a classic holiday drink. Red wine is heated with orange, spices and maple syrup, and with a touch of brandy, for cosy and warming drink that's for adults only!
    Prep Time5 minutes
    Cook Time35 minutes
    Total Time40 minutes
    Course: Drinks
    Cuisine: American
    Keyword: homemade mulled wine, how to make mulled wine, slow cooker mulled wine, stovetop mulled wine
    Servings: 4 servings
    Calories: 226kcal
    Author: Tanya

    Ingredients

    • 1 750 milliliter bottle of wine Merlot or Cabernet Sauvignon
    • 1 medium orange rinsed and dried
    • ½ Tablespoon whole cloves
    • 2 cinnamon sticks
    • 2 whole star anise
    • 2 Tablespoon maple syrup
    • 2 Tablespoons brandy

    Instructions

    Stovetop:

    • Use a peeler and strip a few slices of the orange peel from the orange. Cut the orange in half and juice the orange.
    • Add wine, juice from the orange, orange peel, cloves, cinnamon sticks, star anise, and maple syrup to a 4-quart saucepan and place over medium heat. When the mixture begins to lightly bubble, reduce the heat to low and cover with a tight fitting lid.
    • Allow to simmer over low with the lid on for about 30 minutes. Remove from heat and pour the liquid into a fine mesh strainer that has been placed over a bowl. Discard the whole spices and orange peel. Serve the wine in mugs. Enjoy!

    Slow cooker:

    • Use a peeler and strip a few slices of the orange peel. Cut the orange in half and juice the orange.
    • Add wine, juice from the orange,orange peel, cloves, cinnamon sticks, star anise, and maple ingredients in a 4-quart slow cooker. Cook on low heat for 1-2 hours. When ready to serve, pour the liquid into a fine mesh strainer that has been placed over a bowl. Discard the whole spices and orange peel. Serve the wine in mugs. Enjoy!

    Notes

    • Use a bold and fruity wine to make this recipe. A Merlot, Cabernet Sauvignon or Shiraz are all great choices. The wine doesn't have to be expensive, but use one you would normally drink.
    • Don't be tempted to add more spices, or the finished drink can be quite overpowering.
    • The maple syrup can be substituted for honey or brown sugar.
    • Make sure that you don't bring the wine to a boil. Alcohol evaporates at 172 degrees Fahrenheit (78°C) which could result in less potent wine and a bitter drink.

    Nutrition

    Calories: 226kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 339mg | Fiber: 2g | Sugar: 10g | Vitamin A: 85IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 1mg

    Seasoned Air Fryer Turkey Wings

    by 1 Comment

    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.

    Three air fryer turkey wings on a white pate.

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

    Well-seasoned and cooked in the air fryer, these turkey wings passed the vibe test. I make these during the times I want something hearty and flavorful, but need it in a hurry.

    Turkey wings are an excellent option for your Thanksgiving dinner. So much quicker and easier than cooking a whole turkey, they are a great alternative if you are having a smaller celebration.

    Be sure to try my Smothered Turkey Wings and Air Fryer Turkey Breast too!

    A Quick Glance at The Ingredients

    • Turkey wing drumettes: If purchasing frozen wings, you'll want to defrost them first and then season them.
    • Oil - any high-heat oil will work. You only need a little to ensure your wings are nice, golden, and crispy.
    • Seasonings: smoked paprika, garlic powder, onion powder, liquid smoke, kosher salt, and black pepper.

    How to Make Seasoned Air-Fried Turkey Wings

    Step 1: Preheat the air fryer basket to 370°F.

    Place turkey wings, oil, smoked paprika, garlic powder, onion powder, liquid smoke, kosher salt, and black pepper in a large bowl and rub the seasonings into the turkey wings, ensuring all of the wings are covered.

    Turkey wings in a bowl rubbed with the seasonings.

    Step 2: Place the wings in the air fryer basket in a single layer and cook at 370°F for 20 minutes.

    Uncooked wings in the air fryer basket.

    Then flip the wings and cook for 10 minutes more. Remove wings and enjoy.

    The wings in the air fryer basket after being cooked.

    Can you make this recipe with chicken wings?

    The seasoning rub for these turkey wings is so delicious, and you can easily adapt the recipe for chicken wings if you like. Chicken wings will cook much quicker in the air fryer. Check out this chicken wing recipe for timing and temperature information.

    Why add liquid smoke?

    I love the taste of smoked turkey and wanted to replicate that flavor in these wings. I've added lots of smoked paprika and liquid smoke to get some of that smoky flavor.

    What do you serve them with?

    These air fryer turkey wings are a great addition to your Thanksgiving dinner, but they are also quick enough to prep and cook that you can easily enjoy them as part of a weeknight dinner. Try them with:

    Six cooked turkey wings in an air fryer basket.

    Tanya's Recipe Notes and Tips

    • You can season the turkey wings up to a day ahead of cooking.
    • Cook the wings in a single layer in the air fryer. If they are laid on top of each other, they won't get crispy all over.
    • Check that your wings are cooked through by using an instant-read thermometer. They should register at 165°F.
    • Leftovers will keep well in the fridge for up to 4 days. They can be reheated in the air fryer at 360°F for around 8 minutes til heated through.

    More Turkey Recipes

    I hope you like these air fryer turkey wings as much as we do! If you give them a try, I'd love to hear how they turned out - feel free to leave a comment below. Thanks so much for stopping by!

    Six cooked turkey wings in an air fryer basket.
    Print Recipe
    4.63 from 8 votes

    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.
    Prep Time5 minutes
    Cook Time30 minutes
    Total Time35 minutes
    Course: Main Course
    Cuisine: American
    Keyword: air fried turkey wings, easy turkey wing recipe, how to air fry turkey wings
    Servings: 4 servings
    Calories: 340kcal
    Author: Tanya

    Ingredients

    • 2 lbs turkey wings drumettes patted dry
    • 1 Tablespoons olive oil
    • 1 Tablespoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon liquid smoke
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper

    Instructions

    • Preheat the air fryer basket to 370 degrees Fahrenheit.
    • Place turkey wings, oil, smoked paprika, garlic powder, onion powder, liquid smoke, kosher salt, and black pepper in a large bowl and rub the seasonings into the turkey wings, ensuring all of the wings are covered.
    • Place the wings in the air fryer basket in a single layer and cook in the air fryer basket on 370F for 20 minutes, then flip the wings and cook for 10 minutes more.
    • Remove wings and enjoy.

    Notes

    • You can season the turkey wings up to a day ahead of cooking.
    • Ensure that the wings are well coated in the spice mix.
    • Cook the wings in a single layer in the air fryer. If they are laid on top of each other, they won't get crispy all over.
    • Check that your wings are cooked through by using an instant read thermometer. They should register at 165F.
    • Leftovers will keep well in the fridge for up to 4 days. They can be reheated in the air fryer at 360F for around 8 minutes til heated through.

    Nutrition

    Calories: 340kcal | Carbohydrates: 2g | Protein: 31g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 106mg | Sodium: 670mg | Potassium: 420mg | Fiber: 1g | Sugar: 1g | Vitamin A: 879IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

    Jamaican Stew Peas

    by 31 Comments

    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 stew peas in bowl with white rice

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

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

    Stew peas is a recipe that my parents loved to add to our weekly dinner rotation. That's likely because it was not only delicious, but it was quite easy to make. It's a rich and hearty stew that's made with red kidney beans, rather than peas, and other herbs and spices like onions, scotch bonnet pepper for flavor, coconut, and thyme.

    Traditionally, Jamaican stew pea recipes include salted pigtails or salted beef to add flavor. However, my mom, who was nice enough to give me her recipe, used neither of these. She uses smoked turkey necks because they are easier to find and they're healthier.

    The stew is then finished by adding skinny Jamaican dumplings, known as spinners, to thicken it up. You'll want to serve this stew with white or brown rice for a full and comforting meal. I generally use the pressure cooker to make my stew peas, but you can use the stovetop or slow cooker as well. Serve it over rice or rice and peas for a complete meal.

    Be sure to check out my brown stew chicken and curry chicken recipe for other Jamaican favorites.

    How to make Jamaican Stew Peas

    Gather your ingredients. You will need dried red kidney beans that have been soaked overnight or for at least 8 hours. You can also use canned beans if needed.

    ingredients for stew peas

    Add turkey necks, soaked kidney beans, 3 cups of the water the beans soaked in, yellow onion, green onions, thyme, coconut milk, and garlic to the pressure cooker.

    stew peas ingredients in pressure cooker before cooking

    Cover and cook on high pressure for 35 minutes, then allow the machine to naturally release for 10 minutes before releasing the remaining pressure.

    While your machine is naturally releasing, start to make your spinners. Add all-purpose flour and salt to a bowl and stir to combine. Slowly add in enough water until a smooth ball is formed. Pinch off small pieces of dough and roll them into a cylinder. You can make your spinners skinny but I like mine to be a little thicker.

    collage of how to make jamaican spinners

    Once all the pressure has been release on your pressure cooker, open it and press sauté on the machine. Once the mixture begins to simmer, add in the spinners and the whole scotch bonnet pepper and allow the stew to simmer for 5-7 minutes until the dumplings are cooked.

    Remove the pepper and season with salt and pepper to taste.

    stew cooking with scotch bonnet pepper and spinners added

    Serve the stew with rice and enjoy.

    spoon holding up kidney beans with spinner on top

    Slow Cooker

    You can also make this recipe in a slow cooker. Dried Red kidney beans need prepping before adding to the slow cooker. Boil the soaked dried kidney beans in water for at least 10 minutes before adding them to the slow cooker along with the turkey necks, 3 cups of the water the beans boiled in, yellow onion, green onions, thyme, coconut milk, and garlic. Slow cook on low for 8-10 hours, adding the spinners and whole scotch bonnet pepper during the last hour. Remove the scotch bonnet pepper and season with salt and black pepper before serving. 

    Stovetop

    Add turkey necks, soaked kidney beans, 3 cups of the water the beans soaked in, yellow onion, green onions, thyme, coconut milk, and garlic to a large pot on the stove and place on medium-high heat until it begins to simmer. Cover and reduce heat to medium-low and cook beans until softened, about 1.5-2 hours. During the last 30 minutes, add the spinners and whole scotch bonnet pepper. Remove the scotch bonnet pepper and season with salt and black pepper before serving. 

    Notes on Jamaican Stew Peas

    • You can sub the dried kidney beans with two 15 oz canned kidney beans. If using canned beans, reduce the amount of water added by 1 cup.
    • Adding the scotch bonnet pepper whole will not make the dish spicy, it just draws the flavor from the pepper. Do not cut the pepper unless you want this dish to be very spicy. Make sure the scotch bonnet pepper does not have any bruises or holes in it before adding.
    • If you can't find scotch bonnet pepper, habanero pepper makes a great substitute.
    • You can add any stewing meat you'd like, such as smoked turkey tails, turkey wings, ham hocks, etc. If using salted pig feet, be sure to soak the feet overnight to remove the excess salt. Stewing beef may also be used in this recipe to flavor the peas.
    • It will take about 20 minutes for your machine to rise to pressure.
    jamaican stew peas in bowl

    And there you have, delicious Jamaican stew peas. If you're looking for other popular Jamaican recipes, check these out:

    jamaican stew peas in bowl with white rice
    Print Recipe
    4.35 from 26 votes

    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.
    Prep Time10 minutes
    Cook Time35 minutes
    Rise to pressure and natural release35 minutes
    Total Time1 hour 20 minutes
    Course: Main Course
    Cuisine: Caribbean
    Keyword: jamaican stew peas, jamaican stew peas and rice
    Servings: 6 people
    Calories: 553kcal
    Author: Tanya

    Equipment

    Ingredients

    Stew Peas

    • 1 lb smoked turkey necks or turkey tails, wings, ham hocks, etc
    • 2 cups dried kidney beans soaked overnight in 4 cups water or two 15 oz canned beans, undrained*
    • 1 yellow onion chopped
    • 2 green onions
    • 1 teaspoon dried thyme or 2 springs fresh thyme
    • 13.5 oz can unsweetened coconut milk
    • 3 cloves garlic chopped
    • 1 scotch bonnet pepper
    • 1 teaspoon black pepper or to taste
    • ½ teaspoon salt or to taste

    Spinners

    • 1 cup all-purpose flour
    • ½ teaspoon salt
    • 5-6 Tablespoons water

    Instructions

    • Add soaked kidney beans, 3 cups of the water the beans soaked in, a can of coconut milk, turkey necks, onions, garlic, and thyme to a pressure cooker.
    • Cover and cook on high pressure for 35 minutes, then allow the machine to naturally release for 10 minutes before releasing the remaining pressure.
    • While your machine is naturally releasing, start to make your spinners. Add all-purpose flour and ½ teaspoon salt to a bowl and stir to combine. Slowly add in enough water until a smooth ball is formed. Pinch off small pieces of dough and roll them into a cylinder.
    • Once all the pressure has been released on your pressure cooker, open it and press sauté on the machine. Once the mixture begins to simmer, add in the spinners and the whole scotch bonnet pepper and allow the stew to simmer for 5-7 minutes until the dumplings are cooked.
    • Remove the pepper and season with salt and pepper to taste. Serve with white or brown rice. Enjoy 🙂

    Slow Cooker Instructions

    • After soaking kidney beans, place beans and water in a large pot on the stove and boil for 10 minutes. Add this to the slow cooker along with the smoked turkey, yellow onions, green onions, thyme, coconut milk, and garlic. Cook on low for 8-10 hours, adding the spinners and whole scotch bonnet pepper during the last hour. Remove the scotch bonnet pepper and season with salt and black pepper before serving.

    Stovetop Instructions

    • Add turkey necks, soaked kidney beans, 3 cups of the water the beans soaked in, yellow onion, green onions, thyme, coconut milk, and garlic to a large pot on the stove and place on medium-high heat until it begins to simmer. Cover and reduce heat to medium-low and cook beans until softened, about 1.5-2 hours. During the last 30 minutes, add the spinners and whole scotch bonnet pepper. Remove the scotch bonnet pepper and season with salt and black pepper before serving.

    Video

    Notes

    • You can sub the dried kidney beans with two 15 oz undrained canned kidney beans. If using canned beans, reduce the amount of water added by 1 cup.
    • Adding the scotch bonnet pepper whole will not make the dish spicy, it just draws the flavor from the pepper. Do not cut the pepper unless you want this dish to be very spicy. Make sure the scotch bonnet pepper does not have any bruises or holes in it before adding.
    • If you can't find scotch bonnet pepper, habanero pepper makes a great substitute.
    • You can add any stewing meat you'd like, such as smoked turkey tails, turkey wings, ham hocks, etc. If using salted pig feet, be sure to soak the feet overnight to remove the excess salt. Stewing beef may also be used in this recipe to flavor the peas.
    • It will take about 20 minutes for your pressure cooker to rise to pressure.

    Nutrition

    Calories: 553kcal | Carbohydrates: 60g | Protein: 31g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 87mg | Sodium: 585mg | Potassium: 1198mg | Fiber: 12g | Sugar: 5g | Vitamin A: 97IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 7mg

    Banana Oatmeal Breakfast Cookies

    by 6 Comments

    These Banana Oatmeal Breakfast Cookies are super easy to make and they're delicious! They are great for weekday breakfasts or snack. With minimal ingredients and quick prep, these cookies can't be beat.

    banana oatmeal breakfast cookies on wire rack with bananas in background

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

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

    Cookies for breakfast? Yes please! I am always searching for ways to have breakfast on weekday mornings. Most mornings I fail at this but these oatmeal raisin breakfast cookies give me the ability to succeed.  Yay for success!

    The great thing about these breakfast cookies is that they are easy to make, they come together quickly, and they have no added sugar. OMG! No sugar in a cookie? Have I gone mad?!? I think so. Now when anyone tries to give me any slack about cookies for breakfast, I tell them to shove it because these cookies here are healthy.

    And if you're into healthy breakfast, check out my banana oatmeal pancakes or my winter fruit salad.

    Here are the recipe deets.

    How to make Banana Oatmeal Cookies

    First, preheat your oven to 350 degrees Fahrenheit and gather your ingredients. Prepare a baking sheet by laying out some parchment paper on it.

    ingredients for banana oatmeal breakfast cookies

    Next, mash 2 medium-sized ripe bananas in a bowl until they look like mush.

    banana being mashed in a bowl

    Next, add 2 cups of old-fashion oatmeal, 1 cup unsweetened applesauce, 1 tablespoon honey, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract and stir to combine.

    Then add ⅓ cup raisins and ¼ cup white chocolate morsels and stir to combine.

    ingredients for banana oatmeal breakfast cookies in a bowl

    Next, use a cookie scooper or a tablespoon and place the mixture on the parchment-lined baking sheet by the spoonful about 2 inches apart. Use the back of a spoon or your fingertips to flatten each spoonful until it resembles a cookie. These cookies won't spread on their own, so flattening them must be done for them to look like a cookie when done baking.

    banana oatmeal breakfast cookies being flattened with a spoon on cookie sheet

    Bake in your preheated oven for about 25 minutes or until golden. Your house will smell delicious. Once done baking, remove and let cool on the baking sheet for about 5 minutes.

    finished banana oatmeal breakfast cookies on sheetpan

    Then remove to a cooling rack to finish cooling. Enjoy:)

    banana oatmeal breakfast cookie on cooling rack

    Notes on Banana Oatmeal Breakfast Cookies

    • You can change the add-ins like the raisins and white chocolate morsels if you aren't a fac. Some great options are walnuts, pecans, milk chocolate chips, and craisins.
    • These cookies will not spread like traditional cookies, so flatten them before baking.
    • Keep these gluten-free by using gluten free oats.
    • Store these cookies in an airtight container. They will last up to 3 days at room temperature. You can also freeze them in a freezer safe container for up to 2 months.
    • Air Fryer Instructions: These cookies can be made in an air fryer in batches. Reduce the temperature to 330 degrees Fahrenheit and cook for 8-10 minutes.
    Print Recipe
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    Banana Oatmeal Breakfast Cookies

    These Banana Oatmeal Breakfast Cookies are super easy to make and they're delicious! They are great for weekday breakfasts or snack. With minimal ingredients and quick prep, these cookies can't be beat.
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Breakfast
    Cuisine: American
    Keyword: banana oatmeal breakfast cookies, banana oatmeal cookies, breakfast cookies
    Servings: 18 cookies
    Calories: 77kcal
    Author: Tanya

    Equipment

    Ingredients

    • 2 medium ripe bananas mashed
    • 2 cups old fashion oats
    • 1 cup unsweetened applesauce
    • 1 Tablespoon honey
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • ⅓ cup raisins
    • ¼ cup white chocolate morsels

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Prepare baking sheet with parchment paper. and set aside.
    • Mash 2 ripe bananas in a medium sized bowl.
    • Add oats, applesauce, honey, cinnamon, and vanilla extract and stir to combine.
    • Add raisins and white chocolate morsels and stir until incorporated.
    • Place mixture on prepared cookie sheet by the tablespoon, about 2 inches apart. Use the back of a spoon to flatten the cookies to the desired shape.
    • Bake in preheated oven for 23-25 minutes or until cookies are golden brown.
    • Remove from oven and let cool in baking sheet for 5 minutes. Transfer to cookie rack to finish cooling. Enjoy:)

    Notes

    • You can change the add-ins like the raisins and white chocolate morsels if you aren't a fac. Some great options are walnuts, pecans, milk chocolate chips, and craisins.
    • These cookies will not spread like traditional cookies, so flatten them before baking.
    • Keep these gluten-free by using gluten-free oats.
    • Store these cookies in an airtight container. They will last up to 3 days at room temperature. You can also freeze them in a freezer-safe container for up to 2 months.

    Nutrition

    Calories: 77kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

    Adapted from Family Fresh Meals

    9 Homemade Seasonings

    by 2 Comments

    These homemade seasonings are so easy to whip up and are delicious in your favorite recipes. From chicken seasoning, fish seasoning, ranch seasoning, and so much more, these seasonings are perfect sprinkled over your favorite foods.

    photo of homemade seasonings with text that states 9 homemade seasonings

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

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

    Having seasonings blends at your fingertips is a game-changer in the kitchen. Fact is, many recipes call for multiple seasonings and looking through a spice cabinet to pull 4-6 seasonings out at a time can be a lot.

    That's why it's best to have a few go-to seasoning blends as a part of your pantry. These homemade blends contain common spices that you likely already have in your pantry. They also don't contain any additional additives. Just ground spices in the exact amount you need.

    Why make your own homemade spices?

    There are plenty of reasons why you may want to make your own homemade spice blends, but here are a few:

    • It can be cheaper - You likely have all of the spices needed for these seasoning blends in your pantry already. Why run out and spend extra money buying new spice combos when you've got the ingredients at home. Also, buying spices in bulk or when they're on sale will help keep the cost down.
    • You control the ingredients - I like to read labels and some spice mixtures have additional ingredients that just aren't needed. Making your own homemade blend ensures you know every ingredient going into your spices. You can also control the sodium content in these. Reduce the salt or leave it out.
    • You can give them away as gifts! - Make these spice blends and give them away as gifts! Some of my favorite blends to gift are my homemade BBQ seasoning and my pumpkin spice blends.

    How to make Your own Homemade Spices?

    The process is simple. Add ingredients to a jar or bowl, combine, and store in an air-tight container and use when ready. Homemade spices can last up to 3 years.

    Homemade Spice Blends

    9 Homemade Seasonings

    Homemade Taco Seasoning

    This homemade taco seasoning blend is the perfect mix of spices containing cumin, chili powder, oregano, and more. It's perfect and delicious when used on tacos, fajitas, and sprinkled on your favorite vegetables.

    Homemade BBQ Seasoning

    This homemade BBQ Seasoning is the only spice rub you need this BBQ season. The combination of smoky and sweet are perfect when paired with barbeque favorites like BBQ ribs, pulled pork, and chicken.

    Homemade Fish Seasoning

    This fish seasoning can be used on any protein or vegetable, but it really shines when sprinkled over fish. This fish seasoning is the perfect blend to grab for this oven-baked fish recipe.

    Chili Powder Substitute

    This spice blend is perfect for chili recipes. Have a batch on hand and place it in your favorite chili recipe, like this Instant Pot Chili!

    Chicken Seasoning

    This chicken seasoning is great on any kind of poultry. I like to use it on my roasted chicken, whether it's roasted whole or spatchcocked.

    Jamaican Jerk Seasoning

    This homemade blend of jerk seasoning is a must-have if you like a little island flavor. It's delicious in this jerk chicken wings recipe.

    Homemade Ranch Seasoning

    This homemade ranch seasoning is perfect when sprinkled over roasted chickpeas, vegetables, or poultry. Or, add a few ingredients and make this into a smooth and creamy salad dressing.

    Homemade Poultry Seasoning

    This batch is the perfect blend to have on hand for Holiday cooking. Use it in your stuffing recipes or on your turkey breast.

    Pumpkin Pie Spice Blend

    Nothing screams Fall like Pumpkin spice! Having your own homemade blend is perfect when you want a little bit of pumpkin spice in your favorite recipes. Use it in this homemade pumpkin pie recipe, this pumpkin oatmeal, or use a little in your coffee.

    Homemade Honey Butter Recipe

    by 6 Comments

    This easy and delicious honey butter recipe is the perfect spread. No special equipment is needed to make this homemade butter and it only needs 4 ingredients.

    honey butter with dinner rolls in background

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

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

    I'm a fan of flavored butter and this honey butter has to be one of my faves. It's quite easy to "whip up" and doesn't involve any special equipment, just a wooden spoon. With only 4 ingredients, this recipe can't be beat!

    Honey butter is great served on dinner rolls, pancakes, waffles, and anything you feel needs a little sweetened butter. I sometimes just eat a wee little bit by itself. It's that good.

    If you love flavored butter, be sure to try my garlic herb butter or my hot honey butter I serve on sweet potatoes.

    How to make Honey Butter

    First, gather your ingredients. There's only four 🙂

    ingredients for honey butter on white background

    Add them to a bowl and use a wooden spoon to mix until combined.

    hands stirring honey butter with wooden spoon

    Spread on your favorite dinner roll, bread, or pancakes 🙂

    honey butter on bread with butter and honey in the background

    How to Store Honey Butter

    Store the butter in an air-tight container or roll the butter into a parchment paper roll.

    How long does it keep?

    Honey butter can keep for a while so long as it's stored properly. If made with pasteurized butter, it can stay on the counter for about 1-2 days. Any longer and you run the risk of the butter becoming rancid.

    The shelf life of butter becomes longer once you refrigerate it, up to three months. You can also freeze it, just defrost before using.

    Additional Notes

    • Use unsalted butter for this recipe. However, if you only have salted, then reduce the amount of added salt.
    • Soften your butter before making this recipe. Take it out of the fridge atleast 30 minutes before using it, but I let mine sit out a little longer until it gets really soft, about 1-2 hours. If you are in a pinch, you can gently heat it in the microwave but take care not to melt it.
    • If not using straight away, be sure to wrap it once it has chilled or store it in an air tight container.
    • For an even lighter whipped butter, use a mixer to mix the ingredients. However, with really softened butter, I find a wooden spoon, or any spoon, gets great results.

    Serve these with...

    honey butter in jar
    Print Recipe
    5 from 1 vote

    Homemade Honey Butter Recipe

    This easy and delicious honey butter recipe is the perfect spread. No special equipment is needed to make this homemade butter and it only needs 4 ingredients.
    Prep Time5 minutes
    Cook Time0 minutes
    Total Time5 minutes
    Course: Condiment
    Cuisine: American
    Keyword: homemade honey butter, honey butter recipe
    Servings: 8 persons
    Calories: 128kcal
    Author: Tanya

    Ingredients

    • 8 Tablespoons unsalted butter softened
    • 3 Tablespoons honey
    • 1 Tablespoon powdered sugar
    • ¼ teaspoon kosher salt

    Instructions

    • Place ingredients in a bowl and use a spoon to mix to combine.

    Notes

    • Use unsalted butter for this recipe. If you only have salted, then reduce the amount of added salt.
    • Soften your butter before making this recipe. Ideally you should take it out of the fridge atleast 30 minutes before using it, but I let mine sit out a little longer until it gets really soft, about 1-2 hours. If you are in a pinch, you can gently heat it in the microwave but take care not to melt it.
    • If not using straight away, be sure to wrap it once it has chilled or store it in an air-tight container. For an even lighter whipped butter, use a mixer to mix the ingredients. However, with really softened butter, I find a wooden spoon, or any spoon, gets great results.

    Nutrition

    Calories: 128kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 75mg | Potassium: 7mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

    Creamy Broccoli Cauliflower Salad

    by Leave a Comment

    Creamy and delicious, this broccoli cauliflower salad is loaded with flavors and textures. Raw broccoli and cauliflower florets are combined with walnuts, cranberries, bacon and cheese before being tossed in a creamy slaw dressing. Simple and easy to make, this flavorful side is perfect for any meal.

    Broccoli and cauliflower salad in a white bowl.

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

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

    Pack in lots of fresh veggies in the most delicious way in the form of this broccoli and cauliflower salad recipe.

    Ready to serve in minutes, this last-minute side dish is full of flavors and textures. Tossed in a creamy mayo dressing, crunchy walnuts, tangy red onion, sweet cranberries, and salty crispy bacon make this a winner.

    This is a great all-year-round slaw-like salad, that will pair great with all of your favorite mains. This salad is also perfect for meal prep.

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

    How to make broccoli and cauliflower salad

    • Gather your ingredients.
    Ingredients to make the salad.
    • Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside.
    The salad ingredients in a large bowl.
    • In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine.
    The dressing ingredients mixed together.
    • Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing. Serve and enjoy.
    Overhead shot of broccoli cauliflower salad in a white bowl.

    Can you make it ahead of time?

    This is a great last-minute salad, but it's also great to make ahead of time too, so it's a great addition if you are planning a big feast. Once made, keep the salad covered and refrigerated, and it will keep well for 3 to 4 days. Make up a big batch and enjoy it throughout the week. Because the dressing is mayonnaise-based, don't keep the salad at room temperature for more than a couple of hours.

    Do you have to cook the cauliflower and broccoli?

    This is a raw salad, and there's no cooking involved! The uncooked broccoli and cauliflower add a great crunchy texture. If you prefer, you can steam the cauliflower and broccoli florets to soften them a little, but be sure to let them dry or the dressing will get very watery.

    It's best to use fresh rather than frozen vegetables, as these can contain a lot of water.

    What do you serve it with?

    This broccoli and cauliflower salad recipe is great to serve with your favorite weeknight meals. It works great with chicken, fish and meat, or use it to bulk up a leafy salad. Try it with:

    Close up of the broccoli and cauliflower salad.

    Recipe Notes and Tips

    • You’ll want the broccoli and cauliflower to be cut into small florets. I break each full sized florets into smaller pieces.
    • Make this salad vegetarian by omitting the bacon. You can make it plant based by using a vegan mayonnaise.
    • Once made, keep covered and refrigerated til ready to serve.

    More Salad Recipes

    Broccoli and cauliflower salad in a white bowl.
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    Creamy Broccoli Cauliflower Salad

    Creamy and delicious, this broccoli cauliflower salad is loaded with flavor and texture. Simple and easy to make, this is one flavorful side.
    Prep Time10 minutes
    Total Time10 minutes
    Course: Salad
    Cuisine: American
    Keyword: broccoli salad with cauliflower, cauliflower salad, creamy broccoli salad
    Servings: 8 servings
    Calories: 361kcal
    Author: Tanya

    Ingredients

    • 3 cups small broccoli florets
    • 3 cups small cauliflower florets
    • ½ cup toasted walnuts
    • ½ cup chopped red onion
    • ½ cup cheddar jack cheese
    • ½ cup cooked chopped bacon
    • ½ cup dried cranberries

    Dressing:

    • 1 cup mayonnaise
    • ¼ cup white vinegar
    • 2 Tablespoons granulated sugar
    • Salt and pepper to taste

    Instructions

    • Combine broccoli, cauliflower, walnuts, red onion, cheese, cooked bacon, and cranberries in a large bowl. Set aside.
    • In another bowl, add mayonnaise, white vinegar, sugar, salt and pepper and stir to combine.
    • Pour dressing over salad ingredients and toss, ensuring all pieces of the salad are covered in the dressing. Serve and enjoy.

    Notes

    • You’ll want the broccoli and cauliflower to be cut into small florets. I break each full sized florets into smaller pieces.
    • Make this salad vegetarian by omitting the bacon. You can make it plant based by using a vegan mayonnaise.
    • Once made, keep covered and refrigerated til ready to serve.

    Nutrition

    Calories: 361kcal | Carbohydrates: 16g | Protein: 7g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 370mg | Potassium: 318mg | Fiber: 3g | Sugar: 10g | Vitamin A: 306IU | Vitamin C: 49mg | Calcium: 89mg | Iron: 1mg

    Honey Whole Wheat Dinner Rolls

    by 12 Comments

    Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.

    Three honey whole wheat dinner rolls on a white plate.

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

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

    If you are in the mood for some baking, you have got to try these yummy homemade honey whole wheat dinner rolls! They are seriously good!

    Whether you are a novice baker or a seasoned pro, these tried and tested dinner rolls are not going to disappoint!

    Made with whole wheat flour, they have a robust flavor whilst remaining light and airy, and honey naturally sweetens them for a subtle but distinctive bite.

    Be sure to try my Vegan Dinner Rolls too!

    How to make honey whole wheat dinner rolls

    • Gather your ingredients.
    Ingredients to make the recipe.
    • Add water, yeast, and 1 teaspoon of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
    Two photos of the yeast activating.
    • Add whole wheat flour, bread flour, 1 teaspoon granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined.
    The bread dough during mixing.
    • Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
    The dough once it is kneaded.
    • Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
    • Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
    The dough before and after rising.
    • Meanwhile, grease a 13x9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
    • Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll.
    Making the dough into rolls.
    • Place in a greased baking dish. Cover and allow to rise again for 45 minutes - 1 hour.
    Two photos before and after the bread rolls have risen.
    • Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.
    Baked honey whole wheat dinner rolls in a glass baking dish.

    How long do they keep?

    Once you have baked your dinner rolls, let them cool completely before storing in an airtight container. They will keep well for 5 to 7 days at room temperature. You can enjoy them as is, or warm them up quickly in the oven for a couple of minutes at 360F.

    Can you freeze them?

    Yes! These dinner rolls are perfect for he freezer. This recipe makes enough for 16 rolls, so if you aren't going to get through all of them, freeze them for later use.

    Let the baked rolls cool, then wrap them individually in foil and place in a bag to protect them from freezer burn. They will keep well for up to a month and can be defrosted at room temperature.

    What so you serve them with?

    These honey whole wheat dinner rolls are a great accompaniment to any meal. They are perfect to serve up at big family feasts like Christmas and Thanksgiving, or make up a big batch to enjoy with soups and stews in the week. Try them with:

    A hand holding a baked dinner roll.

    Recipe Notes and Tips

    • Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90F.
    • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
    • Let cool completely before storing.
    Close up of baked honey whole wheat dinner rolls.

    More Bread Recipes

    Three honey whole wheat dinner rolls on a white plate.
    Print Recipe
    4.75 from 4 votes

    Honey Whole Wheat Dinner Rolls

    Mix up your bread side game with this delicious homemade honey whole wheat dinner rolls. Perfectly fluffy with an amazing depth of flavor, these slightly sweet rolls are the perfect accompaniment to any meal.
    Prep Time25 minutes
    Cook Time25 minutes
    Rising time3 hours
    Total Time3 hours 50 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: homemade whole wheat dinner rolls, honey dinner rolls, how to make honey wheat rolls
    Servings: 16 rolls
    Calories: 164kcal
    Author: Tanya

    Ingredients

    • ¼ cup warm water 100F-110F degrees
    • 2 ¼ teaspoons active dry yeast
    • 2 teaspoons granulated sugar separated
    • 2 cups whole wheat flour 250g
    • 1 ¾ cups bread flour 218g
    • 2 teaspoons salt
    • 1 cup milk
    • ⅓ cup honey
    • 4 Tablespoons unsalted butter softened (separated)

    Instructions

    • Add water, yeast, and 1 teaspoon of granulated sugar to a small measuring cup. Stir and set aside for 10 minutes, until the yeast has bloomed.
    • Add whole wheat flour, bread flour, 1 teaspoon granulated sugar, and salt in the bowl of a stand mixer. Mix until combined. Add yeast mixture, milk, honey, and 3 Tablespoons of softened butter and mix until combined. Switch to the dough hook and knead on low speed for 7-8 minutes. The dough should be slightly sticky.
    • Remove dough from mixing bowl and place on lightly floured surface and knead 2-3 times, until it forms a round ball.
    • Place in a greased bowl, cover, and allow it to proof in a warm area until it’s almost double in size, about 2-3 hours.
    • Meanwhile, grease a 13x9 baking dish and set aside. Preheat the oven to 375 degrees Fahrenheit.
    • Place dough on lightly floured surface and cut dough into 16 pieces. Roll each piece into a roll and place in a greased baking dish. Cover and allow to rise again for 45 minutes - 1 hour.
    • Bake in a preheated oven for 25-30 minutes, until golden brown on the top. Remove from the oven and brush the top of the rolls with remaining butter.

    Notes

    • Doughs made with whole wheat flour take longer to proof, hence the 2-3 hour proofing time. I proof my dough in my oven on the bread proof setting, which maintains a temperature of 90 degrees fahrenheit.
    • If you don’t have a stand mixer, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes.
    • Let cool completely before storing.

    Nutrition

    Calories: 164kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 300mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

    Cream Cheese Stuffed Mushrooms

    by 2 Comments

    If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!

    Baked cream cheese stuffed mushrooms garnished with fresh parsley.

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

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

    When we are entertaining, more often than not, these cream cheese stuffed mushrooms will make an appearance. Super easy to make, they can be prepped ahead of time too, so they are perfect for a fuss free bite.

    Creamy and cheesy, these vegetarian stuffed mushrooms are always a hit. Italian breadcrumbs add some great texture and flavor to each bite, and the baked mushrooms come out so juicy.

    Be sure to try my Air Fryer Fried Mushrooms and Slow Cooker Garlic Herb Mushrooms too!

    How to make cream cheese stuffed mushrooms

    • Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
    • Heat the olive oil and butter in a pan over medium/high heat. Add the mushroom stems, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently. 
    Onions, garlic and mushroom stems in a skillet.
    • Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
    The filling ingredients mixed together in a bowl.
    • Place a spoonful of the cream cheese mixture in each mushroom.
    The mushrooms stuffed with the cream cheese filling.
    • Bake for 20 minutes or until the mushrooms are golden brown.
    Close up of baked cream cheese stuffed mushrooms.

    How do you prep the mushrooms?

    You need to clean the mushrooms to remove any loose dirt. If you prefer to rinse them under running water, make sure to fully dry them before proceeding with the recipe. Or you can simply wipe them with a damp cloth. If you like, you can also peel away the outer skins. Carefully remove the stems by pulling and bending them a little.

    Can you make them ahead of time?

    This is a great dish that you can prep ahead of time, so all you have to do is pop them into the oven when you are ready to serve. You can make the filling and stuff the mushrooms, then keep them covered in the fridge for up to 24 hours.

    If you have any leftovers, they will keep well for around 3 days, and can be reheated in the oven at 360F for 5 to 10 minutes to warm them through to serve.

    You can also freeze them. You can freeze them uncooked, though you'll get better results freezing once cooked as they'll absorb less moisture. Let them cool and freeze solid on a baking sheet before storing them in an container or freezer bag. You can reheat them from frozen at 360F for around 15 to 20 minutes.

    What are the best mushrooms to use?

    I used white cremini mushrooms for this recipe, and baby bella will also work well. If you want to turn these into a sit-down appetizer, you can easily adapt this recipe to make them with larger portobello mushrooms.

    One of the stuffed mushrooms cut in half on a plate.

    Recipe Notes and Tips

    • Avoid soggy mushrooms by not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
    • If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
    • You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

    More Easy Appetizers

    Cream cheese stuffed mushrooms served on a white plate.
    Print Recipe
    4.25 from 8 votes

    Cream Cheese Stuffed Mushrooms

    If you are looking for a tasty crowd pleasing appetizer, these cream cheese stuffed mushrooms tick all the right boxes. Full of flavor, these baked stuffed mushrooms are the perfect vegetarian finger food!
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: baked stuffed mushrooms, cheesy stuffed mushrooms, vegetarian stuffed mushrooms
    Servings: 6 servings (4 mushrooms)
    Calories: 239kcal
    Author: Tanya

    Ingredients

    • 24 white mushrooms large
    • 1 Tablespoon olive oil
    • 1 Tablespoon butter
    • 2 garlic cloves minced
    • ½ sweet onion diced
    • 1 8 ounce package cream cheese softened
    • ⅓ cup grated Parmesan
    • ¼ cup chopped parsley
    • ¼ cup Italian breadcrumbs
    • Salt and pepper to taste

    Instructions

    • Preheat oven to 400F. Carefully remove the stems from the mushrooms. Place the mushrooms on a baking sheet. Chop the mushroom stems.
    • Heat the olive oil and butter in a pan over medium/high heat. Add the mushrooms, garlic cloves and onions. Saute for 2-3 minutes, stirring frequently.
    • Remove the mushroom and onion mixture from the pan and place it in a bowl with the remaining ingredients. Mix until combined.
    • Place a spoonful of the cream cheese mixture in each mushroom. Bake for 20 minutes or until the mushrooms are golden brown.

    Notes

    • Avoid soggy mushrooms bu not soaking the mushrooms to clean them, and bake them at a high temperature (400F) to allow the steam to escape.
    • If you are making a double batch, don't overcrowd your baking sheet. Allow them some room so that the moisture can easily escape.
    • You can easily add in other ingredients to suit your tastes. A little Dijon mustard or Worcestershire sauce works wonders!

    Nutrition

    Calories: 239kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 491mg | Potassium: 376mg | Fiber: 1g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

    Creamed Corn

    by 2 Comments

    This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss-free recipe that everyone is guaranteed to love!

    A spoon in a skillet of creamed corn.

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

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

    If you're like me and have a bit of a blind spot when it comes to side dishes, this creamed corn recipe is a lifesaver!

    Made with a few simple ingredients, it's ready to serve in around 15 minutes. I love that it all comes together in one skillet too, so even the clean-up is a breeze! I'm a huge fan of creamy side dishes, like this creamed spinach.

    This dish is creamy with a hint of sweetness, so it's easy to see why this recipe is a favorite!

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

    How to make creamed corn

    • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
    Cooking the shallots in a skillet.
    • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally. 
    • Whisk in the flour, followed by the sugar. Then stir in the corn and add the butter.
    Corn added to the skillet.
    • Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.
    A skillet of creamed corn.

    What's the best corn to use?

    If it's in season, then fresh corn right off the cob is wonderful to use in this side dish recipe. Frozen corn works great though, and that's how I made this dish. Thaw the corn before adding it to the skillet, by running it under cold water. Frozen corn is picked at the peak of ripeness, so this recipe is perfect to enjoy throughout the year.

    In a pinch, you can use canned corn, but I find that the kernels are generally softer. Drain and rinse well before using.

    Can you make it ahead of time?

    This is a great make-ahead side dish, so it's a great option if you are planning a big feast. Make up the dish, let it cool, and then it will keep well, covered in the fridge, for up to 3 to 4 days. Simply reheat it on the stovetop to warm through to serve.

    What do you serve it with?

    Creamed corn is great to serve with all of your Southern favorites, or do as I do, and eat it straight out of the skillet! Try it with:

    Creamed corn in a skillet with fresh herb garnish.

    Recipe Notes and Tips

    • Don't boil the cream and milk as it can separate. Instead, gently simmer it.
    • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
    • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

    More Side Dish Recipes

    A spoon in a skillet of creamed corn.
    Print Recipe
    5 from 1 vote

    Creamed Corn

    This simple side dish is a true Southern favorite! Creamed corn is so quick and easy to make, and it all comes together in one skillet for a fuss free recipe that everyone is guaranteed to love!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: how to make creamed corn, simple creamed corn recipe, skillet creamed corn
    Servings: 6 servings
    Calories: 303kcal
    Author: Tanya

    Ingredients

    • 1 Tablespoon olive oil
    • 1 shallot finely diced
    • ¾ cup heavy cream
    • 2 Tablespoons butter
    • 1 cup whole milk
    • 2 Tablespoons flour
    • 2 Tablespoons sugar
    • 3 ½ cups frozen corn thawed
    • Salt and pepper to taste
    • Chives for garnishing

    Instructions

    • Heat the olive oil in a large pan with high sides over medium heat. Add the shallots into the pan and cook for 1-2 minutes or until fragrant.
    • Add the heavy cream and whole milk into the pan. Bring to a simmer, then reduce the heat to low. Simmer on low for 5 minutes, stirring occasionally.
    • Whisk in the flour, followed by the sugar. Then stir in the corn. Add the butter. Simmer for 5-6 more minutes. Season with salt and pepper to taste. Garnish with chopped chives.

    Notes

    • Don't boil the cream and milk as it can separate. Instead, gently simmer it.
    • Thaw your sweetcorn before adding it to the skillet, or the liquid can become too watery.
    • Shallots are a little sweeter and have a milder falvor so they work great in this dish. You can use a white onion in a pinch.

    Nutrition

    Calories: 303kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 72mg | Potassium: 377mg | Fiber: 3g | Sugar: 6g | Vitamin A: 624IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 1mg

    The Easiest Pumpkin Cookies Ever (Only 3 Ingredients!)

    by 4 Comments

    Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!

    Pumpkin cookies stacked on top of each other on a plate.

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

    Let's get the fall baking off to a tasty start with these delicious and easy 3-ingredient pumpkin cookies! So simple to make, this is a great recipe to get the kids to help you out in the kitchen!

    pic of Tanya

    These pumpkin spice cookies are made with white chocolate chips, making them a perfect treat that the whole family will love. Made with a box cake mix and pumpkin puree, they come together in minutes. Even the most novice of bakers will easily master these!

    Be sure to try my Pumpkin Pie and Pumpkin Waffles too!

    ♡ Tanya

    A Quick Look at The Ingredients

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

    • Spice cake mix – Provides structure, sweetness, leavening, and warm spices in one step.
    • Pure pumpkin – Adds moisture, acts as a binder, and delivers pumpkin flavor.
    • White chocolate chips – Add creamy sweetness and a contrasting texture. You can also use milk chocolate, dark chocolate, or peanut butter chips.
    • Cooking spray (optional) – Prevents sticking when flattening cookies before baking. You can also use parchment paper as an alternative to cooking spray.
    Ingredients to make the cookies.

    How to make easy pumpkin cookies

    Step 1: Preheat the oven to 350°F. Prepare a baking sheet with parchment paper or a silicone liner. Set aside. 

      Step 2: Add the cake mix and pumpkin puree to a bowl. Stir until smooth.

      Cake mix and pumpkin puree in a mixing bowl.
      Mixing the ingredients together.

      Step 3: Then fold in the chocolate chips. 

        Folding in the white chocolate chips.

        Step 4: Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using.

        Balls of cookie dough on a baking sheet.

        Step 5: Lightly flatten each cookie with the back of a fork or a piece of parchment paper. I spray the cookies with cooking spray if using a fork, so the fork doesn't stick to the dough.  

        A fork pressing the cookies flat.

        Step 6: Bake in the preheated oven for 15-17 minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool. 

        Six cookies cooling on a wire rack.

        How long do they keep?

        These pumpkin cookies will keep well for around 3 to 4 days. Let them cool completely before placing them in an air-tight container at room temperature. They will keep well in the fridge for around 5 days. If kept this way, I like to allow them to sit at room temperature for 20 minutes before enjoying.

        Can you freeze them?

        Yes, these cookies freeze really well! Place the cooled cookies on a baking sheet and freeze them solid before transferring them to a freezer bag or container. They will keep well for up to 3 months, and you can allow them to thaw at room temperature for a couple of hours before devouring!

        Recipe Variations

        These easy 3-ingredient pumpkin cookies are delicious as they are, but you can easily mix things up! I love these with white chocolate chips, but you can use milk or dark if you prefer. If you are a chocolate lover, you could even finish them with a drizzle of melted chocolate.

        I made these with a spiced cake mix to get that signature fall flavor, but you could use a plain cake mix and add in some of my homemade pumpkin spice.

        Close up of pumpkin cookies with white chocolate chips.

        Tanya's Top Tips

        • Make sure to combine the pumpkin and cake mix thoroughly; it should be nice and smooth before adding the chocolate chips.
        • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to use in these recipes. Use a puree rather than one with added sweeteners or spices.
        • These cookies don't spread much while baking, so be sure to flatten them slightly before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. Alternatively, you could use parchment paper.

        I hope you love this pumpkin recipe as much as we do. If you give it a try, I’d truly appreciate it if you left a comment to let me know how it turned out. I always enjoy hearing from you!

        Overhead shot of pumpkin cookies ready to eat.
        Print Recipe
        5 from 2 votes

        Easy 3 Ingredient Pumpkin Cookie Recipe

        Fall baking just got easy with these delicious pumpkin cookies! Made with just 3 ingredients, it takes minutes to make up a big batch for the whole family to enjoy. I know you are going to love these!
        Prep Time10 minutes
        Cook Time15 minutes
        Total Time25 minutes
        Course: Dessert
        Cuisine: American
        Keyword: 3 ingredient pumpkin cookies, simple pumpkin cookies
        Servings: 20 cookies
        Calories: 56kcal
        Author: Tanya

        Equipment

        Ingredients

        • 1 15.25 oz box spice cake mix
        • 15 oz can pure pumpkin
        • 1 cup white chocolate chips
        • Cooking Spray optional

        Instructions

        • Preheat the oven to 350 Fahrenheit.
        • Prepare a baking sheet with parchment paper or silicone liner. Set aside.
        • In a large bowl, combine cake mix and pumpkin and stir until smooth. Then fold in the chocolate chips.
        • Place dough on a cookie sheet by rounded Tablespoons, about 2 inches apart. Spray the top of the cookies with cooking spray if using. Lightly flatten each cookie with the back of a fork or some parchment paper.
        • Bake in the preheated oven for 15-17minutes, until cookies are set. Remove from the oven and allow to cool on the pan for about 5 minutes. Transfer cookies to a cookie sheet and continue to cool.

        Video

        Notes

        • Make sure that you combine the pumpkin and cake mix really well, it should be nice and smooth before you add the chocolate chips.
        • Use a canned pumpkin puree for this recipe. Homemade puree can often be too watery to make these. Use a pure puree rather than one with added sweeteners or spices.
        • Make sure that your oven is fully pre-heated so that the cookies bake through evenly.
        • Allow the cookies to fully cool before serving or storing.
        • These cookies don't spread much while baking, so make sure to flatten them a little before placing them in the oven. The cooking spray in this recipe is optional. Use it to lightly oil the top of the cookies before flattening them with a fork. In the alternative, you could use parchment paper.

        Nutrition

        Calories: 56kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 10mg | Potassium: 70mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3312IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

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