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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.

      Lamb Meatballs with Herb Yogurt Sauce

      by Leave a Comment

      These juicy spiced lamb meatballs make the perfect appetizer or entree. Serve them with a herbed yogurt sauce for a delicious combo of flavors. 

      lamb meatballs on 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!

      There’s nothing like a delicious juicy meatball! And these meatballs made with ground lamb are the business! Spiced with a few herbs, seasoning, and feta cheese (I love cheese in a meatball), these meatballs are full of bold flavors. 

      I opted for ground lamb because I wanted a change from ground beef. The herb mixture and flavors in this meatball pair well with the lamb, making this one amazing meatball. 

      How to make Lamb Meatballs

      Preheat your oven to 425F and line a sheet pan with parchment paper. 

      Gather your ingredients. 

      Add red onion, parsley, and garlic cloves to the bowl of a mini processor to finely chop them up. This will ensure that your meatballs stay juicy and you won’t have big bits of veggies and herbs in your meatballs. If you don’t have a food processor, just chop them up finely with a knife. 

      • onions and herbs inside mini dicer
      • chopped veggies in mini food processor

      Add this mixture to a large bowl with the ground lamb, crumbled feta cheese, breadcrumbs, ground coriander, kosher salt, dried oregano, and black pepper. Use your hands to mix until just combined. Don’t overmix. 

      • ingredients for lamb meatballs
      • ingredients for lamb meatballs combined in bowl

      Roll them into about 20 meatballs and place them on the prepared sheet pan. 

      Bake in the oven on the middle rack for 20 minutes, until the meatballs are done and have reached an internal temperature of 165F.

      • raw lamb meatballs on lined sheet
      • cooked lamb meatballs

      Meanwhile, prepare the sauce by combining Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt, and pepper in a bowl and whisk to combine. Serve alongside the finished meatballs. 

      yogurt sauce in glass bowl with white spoons ticking out

      Can I make these meatballs in an air fryer?

      Of course! Making meatballs in the air fryer is perfect when you want to cut down on the cooking time for these meatballs. For the air fryer, place the meatballs in your air fryer basket and cook the meatballs at 400F for 10-12 minutes or until the internal temperature reaches 165F.

      lamb meatballs on white plate

      How should I serve these Lamb Meatballs?

      I like to throw some of these meatballs on a pita and top it with the yogurt sauce with some added veggies. You could also put them in your favorite tomato sauce or eat them as is as an appetizer. 

      close up of lamb meatballs on pita bread and toppings

      What to serve with Lamb Meatballs?

      These Lamb Meatballs are great with the following:

      Other Lamb Dishes

      lamb meatballs on white plate
      Print Recipe
      5 from 1 vote

      Lamb Meatballs with Herb Yogurt Sauce

      These juicy spiced lamb meatballs make the perfect appetizer or entree. Serve them with a herbed yogurt sauce for a delicious combo of flavors.
      Prep Time10 minutes
      Cook Time20 minutes
      Total Time30 minutes
      Course: Appetizer
      Cuisine: Mediterranean
      Keyword: ground lamb meatballs, lamb meatballs
      Servings: 4 people
      Calories: 418kcal
      Author: Tanya

      Equipment

      Ingredients

      Meatballs

      • ⅓ cup chopped red onion
      • ¼ cup fresh parsley
      • 2 garlic cloves
      • 1 lb ground lamb
      • 1 egg lightly beaten
      • ⅓ cup crumbled feta cheese
      • 2 Tablespoon breadcrumbs
      • 1 teaspoon ground coriander
      • 1 teaspoon kosher salt
      • 1 teaspoon dried oregano
      • ½ teaspoon ground black pepper

      Herb Yogurt Sauce

      • ½ cup Greek yogurt
      • 2 Tablespoon lemon juice
      • 1 Tablespoon fresh parsley
      • 1 Tablespoon cilantro
      • 2 garlic cloves minced
      • ¼ teaspoon kosher salt
      • ⅛ teaspoon black pepper

      Instructions

      Meatballs

      • Preheat your oven to 425F and line a sheet pan with parchment paper.
      • Add red onion, parsley, and garlic cloves to the bowl of a mini processor to chop them up. If you don’t have a food processor, just chop them up finely with a knife.
      • Add this mixture to a large bowl with the ground lamb, crumbled feta cheese, breadcrumbs, ground coriander, kosher salt, dried oregano, and black pepper. Use your hands to mix until just combined. Don’t overmix. 
      • Roll them into about 20 meatballs and place them on the prepared sheet pan.
      • Bake in the oven on the middle rack for 20 minutes, until the meatballs are done and have reached an internal temperature of 165F.

      Herb Yogurt Sauce

      • Meanwhile, prepare the sauce by combining Greek yogurt, lemon juice, parsley, cilantro, minced garlic, salt and pepper in a bowl and whisk to combine. Serve alongside the finished meatballs.

      Notes

      To make these in an air fryer, place the meatballs in your air fryer basket and cook the meatballs at 400F for 10-12 minutes or until the internal temperature reaches 165F.

      Nutrition

      Calories: 418kcal | Carbohydrates: 9g | Protein: 26g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 998mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 533IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 3mg

      Mashed Sweet Potatoes (Sweet or Savory)

      by 4 Comments

      These mashed sweet potatoes are a deliciously creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal. 

      sweet potatoes with butter on top and spoon sticking out

      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!

      Sweet Potatoes are my favorite root vegetable and there's a good reason why. There’s so much you can do with them and they’re delicious in all kinds of ways. From sweet potato wedges, sweet potato pie, and sweet potato cake. So many possibilities! For the Holidays, I like making my candied sweet potatoes too.

      However, most days, I keep it simple by roasting them and sometimes, when I'm feeling fancy, I mash them up and flavor them. You can make these sweet potatoes sweet or savory by just adding a few simple ingredients.

      How to make Mashed Sweet Potatoes

      First, you’ll need to cook your sweet potatoes. You can choose your favorite method whether it’s bake, steam, air fry, pressure cook, or boil. Cook them until they are nice and softened. My preferred method for getting this done is to cook the sweet potatoes whole, with the skin on, until they are softened. Then I remove the skin and proceed with my recipe.

      Gather your ingredients

      Use a potato masher to mash the potatoes. I'm actually using my meat chopper because it's what I hand on hand.

      sweet potato in bowl with masher

      Add other ingredients and use a spoon to stir the sweet potatoes.

      mashed sweet pottaoes in bowl

      Sweet Mashed Sweet Potatoes

      To make them sweet, season your sweet potatoes with the following:

      • 3 tablespoon maple syrup
      • 2 tablespoon butter
      • 2 tablespoon brown sugar
      • ¼ teaspoon allspice 
      • ⅛ teaspoon cloves
      • ⅛ teaspoon kosher salt or to taste
      • Pinch of salt
      sweet potatoes with butter on top

      Savory Mashed Sweet Potatoes

      To make them savory, season your sweet potatoes with the following:

      • ¼ cup Parmesan cheese
      • ½ teaspoon salt (or to taste)
      • ½ teaspoon black pepper 
      • ¼ teaspoon smoked paprika
      • ⅛ teaspoon rubbed sage
      sweet potato in bowl with spoon sticking out topped with sage

      Or wing it and add your favorite spices.

      What’s the best way to cook sweet potatoes before mashing?

      I prefer to cook my sweet potatoes whole either in the oven, air fryer, or Instant Pot before mashing them. These methods get my sweet potatoes tender without losing any flavor. I'm not a fan of boiling them before mashing but it can be done.

      If you prefer to boil the sweet potatoes, cover peeled and cut sweet potato cubes with about 1 inch of salted water. Boil until tender and drain the water.  

      Times and Methods for Sweet Potato:

      • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
      • Slow Cooker: Place in your slow cooker and close the lid. They will take around 6 hours on low and 3 hours on high.
      • Air Fryer: Place sweet potatoes in air fryer basket and cook on 400F for 35-40 minutes. Check out my recipe for Air Fryer Sweet Potatoes, served with hot honey butter.
      • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It’s great if you are in a hurry, though I much prefer the texture with the Instant Pot.
      • Instant Pot Pressure Cooker: Place sweet potatoes in pressure cooker insert along with 1 cup of water and cook for 15-25 minutes depending on the size of your sweet potatoes. Check out my Instant Pot Sweet Potatoes for full detailed instructions.

      How to mash a sweet potato?

      Sweet Potatoes are so tender that they can be mashed with a potato masher or even a fork. If you prefer a creamier potato, you can add them to a food processor and process them until smooth.

      What should I serve mashed sweet potatoes with?

      I could eat them with just about anything but here are some of my favorite recipes to serve mashed sweet potatoes with:

      sweet potato topped with butter
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      Mashed Sweet Potatoes (Sweet or Savory)

      These mashed sweet potatoes are a delicious creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal.
      Prep Time5 minutes
      Cook Time35 minutes
      Total Time40 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: mashed sweet potatoes
      Servings: 4 people
      Calories: 114kcal
      Author: Tanya

      Ingredients

      • 3 lbs cooked sweet potato about 4 medium sweet potatoes *see note below on cooking methods

      For Sweetened Sweet Potatoes

      • 2 Tablespoon butter
      • 3 Tablespoon maple syrup
      • 2 Tablespoon brown sugar
      • ¼ teaspoon allspice
      • ⅛ teaspoon cloves
      • ⅛ teaspoon salt or to taste
      • Pinch of salt

      For Savory Sweet Potatoes

      • ¼ cup grated Parmesan cheese
      • ½ teaspoon salt or to taste
      • ½ teaspoon black pepper or to taste
      • ¼ teaspoon smoked paprika
      • ⅛ teaspoon rubbed sage

      Instructions

      • Remove the skin from the cooked sweet potatoes and mash the sweet potatoes with a potato masher or fork.
      • Add other ingredients and use a spoon to stir the sweet potatoes.

      Notes

      Methods for Cooking Sweet Potatoes:
      • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
      • Slow Cooker: Place in your slow cooker and close the lid. They will take around 6 hours on low and 3 hours on high.
      • Air Fryer: Place sweet potatoes in air fryer basket and cook on 400F for 35-40 minutes. 
      • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It’s great if you are in a hurry, though I much prefer the texture with the Instant Pot.

      Nutrition

      Calories: 114kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

      Slow Cooker Garlic Herb Mushrooms

      by 1 Comment

      If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.

      garlic herb mushroom with fork sticking out

      Mushrooms are the culinary world's hidden gem when it comes to dynamic flavor. They're great when added to a dish, like this Italian chicken and mushroom dish. They're also great when added to soup, like this cream of mushroom soup. But mushrooms also shine when they're left whole and cooked nice and slow.

      I opted for making these in my slow cooker as it's pretty hands-off and yields delicious results.

      How to make Slow Cooker Garlic Herb Mushrooms

      Place all the ingredients except the butter and parsley in the slow cooker. Stir to combine.

      mushrooms in slow cooker

      Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until the mushrooms become tender. You'll notice a lot of liquid in the slow cooker at this point as the mushrooms release liquid.

      Place the butter in the slow cooker during the last 15 minutes.

      mushrooms in liquid and butter in slow cooker

      Serve with a slotted spoon (or not) and garnish with chopped parsley before serving. 

      garlic herb mushrooms in bowl

      Best mushrooms to use for this recipe?

      I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.

      What should I serve these with?

      These mushrooms are best served as a side dish to your favorite recipe. I like them with steak, whole roasted spatchcock chicken, or meatloaf.

      close up ohoto of garlic herb mushroom
      mushrooms in slow cooker
      Print Recipe
      5 from 1 vote

      Slow Cooker Garlic Herb Mushrooms

      If you love the rich and umami flavor of mushrooms, then you'll love this easy and delicious slow cooker garlic herb mushroom recipe. With minimal ingredients and prep, it's the perfect side dish to make in your slow cooker.
      Prep Time10 minutes
      2 hours
      Total Time2 hours 10 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: garlic herb mushroom, slow cooker mushrooms
      Servings: 6 people
      Calories: 98kcal
      Author: Tanya

      Equipment

      Ingredients

      • 24 ounces cremini mushrooms
      • 4 garlic cloves minced
      • 1 teaspoon dried oregano
      • 1 teaspoon dried Basil
      • ½ teaspoon dried thyme
      • ¾ cup vegetable broth
      • Salt and pepper to taste
      • 4 tablespoons unsalted butter
      • Fresh parsley for garnishing

      Instructions

      • Place all the ingredients except the butter and parsley in a 4-qt slow cooker. Stir to combine.
      • Cook the mushrooms on high for 1-2 hours or low for 2-3 hours, until mushrooms are tender.
      • Place the butter in the slow cooker during the last 15 minutes. Garnish with chopped parsley before serving.

      Notes

      • I use baby Bella (also known as cremini) mushrooms for this recipe for their deeper and meatier flavor. However, white button mushrooms will also work.
      • Lots of liquid will release in the slow cooker while the mushrooms cook. Serve with a slotted spoon (or not).

      Nutrition

      Calories: 98kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

      Vegan Dinner Rolls

      by Leave a Comment

      These Vegan Dinner Rolls are so fluffy, soft, and completely dairy-free! Made with minimal ingredients, these rolls will impress everyone.

      close up photo of finished vegan dinner roll

      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!

      Easy dinner rolls, without any dairy? Yes, my friends, you can make delicious fluffy rolls without any dairy and they are delicious!

      Although I'm not a Vegan, this recipe came about when I kept on making Jamaican coco bread for my family. That bread was so fluffy that I decided, why not swamp a few ingredients and shape them into rolls and make these Vegan. The results are perfect and seriously amazing.

      Trust me, you won't miss the dairy in these.

      How to make Vegan Dinner Rolls

      First, pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.

      Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.

      Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.

      • dry ingredients in mixing bowl
      • ingredients stirred in mixing bowl with spoon

      Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is smooth and elastic. It may be slightly sticky.

      Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.

      • kneaded dough in mixing bowl
      • dough in glass bowl covered with plastic wrap

      Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.

      graphic of dough being put into dinner rolls

      Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.

      dough formed into rolls

      Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.

      Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.

      Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.

      • butter being spread on raw dough
      • finished rolls with more butter being spread

      Do these taste like coconut?

      They don't! The coconut does add a depth of flavor but these don't taste like coconut. They taste like bread.

      Can these be made by hand if I don't have a stand mixer?

      Yes! To make these by hand, follow the directions but knead on a lightly floured work surface for about 8-10 minutes until the dough becomes smooth and elastic.

      What's the best pan to bake these in?

      I suggest baking these in a glass 9x13 pan. I found this gave the bread a nice golden top and didn't make the bottoms too dark. You could also bake these on a sheet pan lined with parchment paper.

      hand pulling one of the finished rolls

      Recipe Notes and Tips

      • Heating the coconut milk before adding it to the flour helps activate the yeast. If you forget, don't stress. It'll just take a little longer for your dough to rise.
      • If you don't have organic cane sugar, granulated sugar can be used, but then it won't be Vegan, but it will still be dairy free.
      • The amount of flour used will depend on many factors. Start with 3 ½ cups and add more flour if needed.
      hand breaking finished vegan roll
      close up photo of finished vegan dinner roll
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      Vegan Dinner Rolls (Dairy Free)

      These Vegan Dinner Rolls are so fluffy, soft, and completely dairy-free! Made with minimal ingredients, these rolls will impress everyone.
      Prep Time10 minutes
      Cook Time25 minutes
      Rising Time1 hour 30 minutes
      Total Time2 hours 5 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: dairy free dinner rolls, dinner rolls, vegan dinner rolls
      Servings: 16 people
      Calories: 303kcal
      Author: Tanya

      Equipment

      Ingredients

      • 3 ½ - 4 cups bread flour 434-496g
      • 2 ¼ teaspoon instant yeast 7g
      • 2 teaspoon kosher salt 7g
      • 2 Tablespoon organic cane sugar 26g
      • 13.5 Oz can coconut milk
      • 4 Tablespoon plant based butter melted

      Instructions

      • Pour a can of coconut milk into a microwave-safe container and heat the milk until it's about 100-110 degrees Fahrenheit. It took me about 45 seconds. Set aside.
      • Add bread flour, instant yeast, kosher salt, organic cane sugar to a stand mixer mixing bowl and stir to combine.
      • Pour in the coconut milk and 2 tablespoon of plant-based melted butter and stir until just combined and the flour is moistened.
      • Using the dough hook on a stand mixer, knead the dough for about 5-7 minutes, until the dough is elastic. It may be slightly sticky.
      • Once the dough is kneaded and smooth, place in an oiled bowl, cover, and allow to rise for 1 hour or until it's about double in size.
      • Place the dough on a floured board and cut it into 15-16 equal-sized pieces. Roll the pieces into dinner rolls.
      • Place into a greased 9x13 baking dish. Cover and allow to rise for an additional 30 minutes.
      • Meanwhile, position a rack in the middle of the oven and preheat the oven to 375F.
      • Brush the top of the dinner rolls with melted plant-based butter and bake in the oven on the middle rack for 25-30 minutes, until the tops are golden brown.
      • Once they are done baking, remove them from the oven and brush with more plant-based butter. Serve and enjoy.

      Video

      Notes

      • Heating the coconut milk before adding it to the flour helps activate the yeast. If you forget, don't stress. It'll just take a little longer for your dough to rise.
      • If you don't have organic cane sugar, granulated sugar can be used, but then it won't be Vegan, but it will still be dairy-free.
      • The amount of flour used will depend on many factors. Start with 3 ½ cups and add more flour if needed.

      Nutrition

      Calories: 303kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 323mg | Potassium: 138mg | Fiber: 2g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

      How to make Creamy Grits

      by 7 Comments

      There’s nothing like a nice bowl of creamy grits to start the morning. Learn how to make rich and creamy grits every time following this method.

      grits with spoon sticking it it

      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!

      One of my favorite breakfast items is a nice side of creamy and well-seasoned grits. I like my grits creamy, with a little thickness, and salty. Some people like to add sugar which is cool if that’s what you like. I think we can all agree that creamy grits are the very best. 

      A Quick Look at the Ingredients

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

      Before we get to the recipe, I’d like to establish some ingredients needed for the creamiest grits:

      1. Grits - You’ll find all kinds of grits in the market, but I suggest sticking with either old-fashioned or stone-ground grits for texture or flavor. They do take longer to cook, but are worth the wait. If you’re in a hurry, quick cooking grits will do just fine. They won’t be as thick, but they will still be delicious. I don’t recommend instant grits if you’re looking for creamy grits.  
      2. Heavy cream - my go-to option for rich and creamy grits. Milk and half-and-half work too, but I prefer heavy cream. You can keep it dairy-free by omitting dairy, but the results won't be as rich.
      3. Water 
      4. Butter, Salt, and Pepper to add flavor. 
      different grains of grits

      Measurements: The measurements I use for grits are 4 cups liquid and 1 cup grits, give or take. The liquid can be whatever you choose and you can adjust your ratio of water and dairy. For example, for shrimp and grits, I go heavier on the cream to make the grits richer.  

      You can also sub chicken broth for the water but that’s best used for savory dishes, like blackened fish and grits. 

      How to make creamy grits

      Gather your ingredients

      ingredients for grits in marble board

      Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat.

      ingredients for grits in saucepan

      Whisk in grits and reduce heat to low.

      grits being cooked with whisk sticking in it

      Cover and cook for the allotted time, depending on the kind of grits used, stirring occasionally with a spoon.

      grits with spoon in it

      Season to taste with butter, salt, and pepper.

      grits with butter on top

      Serve with your favorite breakfast items and enjoy.

      Frequently Asked Questions about Grits

      What are grits?

      Grits are coarsely ground grain that is often eaten in the Southern states for breakfast. Grits are cooked in liquid until softened. Some people choose to season their grits with salt and pepper while some opt for sugar. My household is split on this one.

      Can you make grits creamy without the dairy?

      Word on the street is you can if you cook them longer. However, I’ve had grits and oatmeal without milk or any kind of dairy. Dairy gives a richness that I tend to miss, so I make mine with dairy. 

      Why are my grits thin?

      If you find your grits are thin, it may be that you’re using instant grits. Those tend to be thin while old-fashioned and stone-ground grits are often thicker, which is why they take longer to cook. You may also have too much thin liquid in comparison to grits.

      How do I make cheesy grits?

      Simply stir in about 1 cup of shredded cheese once the grits are finished cooking and removed from heat.  

      What kind of pot should I use to make grits?

      Make sure you use a heavy-bottomed pot or high-quality quart pan for your grits. Cheaper pot options tend to have thinner bottoms and may cause the grits to stick to the bottom of the pot. 
      You can also make grits in a pressure cooker, like this jalapeño cheddar grits recipe made in the pressure cooker.

      How to Reheat Grits?

      Grits will thicken as they sit and even more if you chill them after cooking. To reheat, add a little milk or water and heat over low heat in a pot. You can also reheat them in the microwave, just add a little liquid before reheating.

      Serve with these side options for a Southern Breakfast

      grits with spoon sticking it it
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      4.72 from 7 votes

      How to make Creamy Grits

      There's a technique to getting delicious rich and creamy grits on the stovetop. Learn how to make rich and creamy grits every time following this method.
      Prep Time5 minutes
      Cook Time20 minutes
      Total Time25 minutes
      Course: Breakfast
      Cuisine: American
      Keyword: creamy grits, how to make grits from scratch, southern grits
      Servings: 4 people
      Calories: 400kcal
      Author: Tanya

      Ingredients

      • 3 cups water
      • 1 cup heavy cream
      • 1 cup grits old fashion, stone ground recommended
      • 2 Tablespoon unsalted butter
      • salt and pepper to taste

      Instructions

      • Place water and heavy cream in a saucepan and bring to a gentle boil over medium-high heat.
      • Whisk in grits, reduce heat to low, and cover. Cook over low heat for 15-20 minutes, stirring occasionally.*
      • The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.
      • Remove from heat and stir. Season to taste with butter, salt, and pepper.

      Video

      Notes

      *Adjust the cooking time for the kind of grits you’re cooking. Follow the times below:
      • Quick Cooking Grits: 5-7 minutes
      • Old Fashioned Grits - 15-20 minutes
      • Stone Ground Grits - 25-30 minutes

      Nutrition

      Calories: 400kcal | Carbohydrates: 33g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 40mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1133IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

      Instant Pot Sweet Potatoes

      by Leave a Comment

      Cook whole sweet potatoes quickly and easily in your Instant Pot. Perfectly tender, cooking these in your pressure cooker is a great option when you need to get dinner on the table in a hurry, and it's a bonus that you don't have to turn your oven on!

      Cooked sweet potatoes in an Instant Pot, split open and topped with butter and 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!

      Sweet potatoes make a regular appearance at mealtimes in our home, and cooking them in the Instant Pot is so hassle free!

      They come out perfect every time, and make for a great side dish that will work with all of your favorite mains. Dinner times should be effortless, and this method makes sure it is!

      Be sure to try my Instant Pot Mashed Potatoes and Instant Pot Green Beans and Potatoes too!

      How to make Instant Pot Sweet Potatoes

      • Place water and sweet potatoes in Instant Pot (Pressure Cooker) insert. I usually make about 4-6 medium sized sweet potatoes at a time.
      Sweet potatoes and water in an Instant Pot.
      • Cook on high pressure from anywhere between 15-25 minutes according to the size as noted below. Allow to naturally release for 10 minutes, then quick release any remaining pressure.
      Cooked sweet potatoes in an Instant Pot.

      Serve and enjoy 🙂

      Other Cooking Methods

      Cooking sweet potatoes in the Instant Pot guarantees perfect results every time, they are perfectly tender and you can just set it and forget it. If you don't have an electric pressure cooker, you can use these other methods:

      • Oven: Place on a lined baking sheet and pierce the skin with a fork. Bake at 425F til tender, around 50 minutes.
      • Slow Cooker: Place in your Crockpot and close the lid. They will take around 6 hours on low and 3 hours on high.
      • Air Fryer: Check out my recipe for Air Fryer Sweet Potatoes, served with hot honey butter, they take around 35 minutes to cook.
      • Microwave: If you are in a real hurry, you can cook a sweet potato in around 5 to 8 minutes on full power, Pierce with a fork and cook for 5 minutes, then in 30 second increments til tender. It's great if you are in a hurry, though I much prefer the texture with the Instant Pot.

      Do you have to pierce the skins?

      I don't pierce the skins of the sweet potatoes. I find that they will split slightly when they cook, but that's fine as I'm going to break them open anyway! You can use a fork to pierce the skin a few times if you prefer.

      How do you serve them?

      These make for a great side dish, topped with some Garlic Herb Butter with a pinch of salt and pepper, or add other favorite toppings like sour cream, shredded cheese or bacon bits. They are great to mash too, and they sit wonderfully alongside meat, seafood, chicken and veggie dishes. Try serving them with:

      You could also use this method to prepare the sweet potatoes for my sweet potato pie recipe.

      Four sweet potatoes on a white plate cut in half.

      Recipe Notes and Tips

      • Your pressure cooker will take about 15 minutes to reach pressure before the cook time begins.
      • If your sweet potatoes are cooked to your liking following the time, just cover the pressure cooker again and add an additional 5-10 minutes. Your pressure cooker will come to pressure in about 2 minutes in this instance.
      • Allow the Instant Pot to natural release the pressure for 10 minutes, this will ensure that they are tender all the way through.
      Cooked sweet potatoes in an Instant Pot, split open and topped with butter and fresh herbs.

      More Sweet Potato Recipes

      Cooked sweet potatoes in an Instant Pot, split open and topped with butter and fresh herbs.
      Print Recipe
      No ratings yet

      Instant Pot Sweet Potatoes

      Cook whole sweet potatoes quickly and easily in your Instant Pot. Perfectly tender, cooking these in your pressure cooker is a great option when you need to get dinner on the table in a hurry, and it's a bonus that you don't have to turn your oven on!
      Prep Time5 minutes
      Cook Time15 minutes
      Natural release10 minutes
      Total Time30 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: how to cook sweet potatoes in an Instant Pot, pressure cooker sweet potatoes, Quick sweet potato recipe
      Servings: 4 servings
      Calories: 194kcal
      Author: Tanya

      Ingredients

      • 1 cup water
      • 4-6 sweet potatoes

      Instructions

      • Place water and sweet potatoes in Instant Pot (Pressure Cooker) insert. Cook on high pressure from anywhere between 15-25 minutes according to the size as noted below. Allow to naturally release for 10 minutes, then quick release any remaining pressure.
      • Top with your favorite toppings or mash it for any given recipe.

      Cooking Times for Sweet Potatoes

      • Small sweet potatoes (6-9oz) - 15 minutes
      • Medium sweet potatoes (9-12oz) - 20 minutes
      • Large sweet potatoes - (12-16 oz) - 30 minutes

      Notes

      • Your pressure cooker will take about 15 minutes to reach pressure before the cook time begins.
      • If your sweet potatoes are cooked to your liking following the time, just cover the pressure cooker again and add an additional 5-10 minutes. Your pressure cooker will come to pressure in about 2 minutes in this instance.

      Nutrition

      Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 127mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg

      Crispy Air Fryer Granola (Ready in Minutes!)

      by 21 Comments

      Thanks to our trusty air fryer, this delicious air fryer granola recipe is a breeze! This pantry staple is ready to enjoy in less than 30 minutes. Perfect for quick breakfasts, dessert toppings, and delicious snacking!

      Close up of white chocolate and cranberry granola.

      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 been making homemade granola for years. Cooking it in my air fryer has been a total game-changer.

      I've packed flavor and crunch into this sweet granola, made with oats, brown sugar, warming cinnamon, and maple syrup.

      Your perfect solution for busy mornings: a quick and delicious breakfast on the go! Plus, it doubles as a tasty snack to keep on hand and even adds a delightful crunch to desserts like parfaits.

      Choose from 3 different flavor combinations: plain, white chocolate, cranberry, or walnuts and raisins. One to suit everyone’s tastes!

      Be sure to try my breakfast granola and banana oatmeal pancakes!

      You Need These Ingredients

      • Base (Dry Ingredients): Old-fashioned oats, brown sugar, cinnamon, kosher salt
      • Base (Wet Ingredients): Oil (Avocado, Coconut, or Neutral), Maple Syrup
      • Optional Add-Ins: I added white chocolate chips and dried cranberries, but you can add in whatever you like. Some suggestions are milk chocolate chips, raisins, or chia seeds.

      How to make air fryer granola

      Gather your ingredients.

      Ingredients to make air fryer granola.

      Remove the air fryer basket and line the bottom with parchment paper. Set aside.

      Place oats, brown sugar, cinnamon, and kosher salt in a large bowl and stir to combine.

      The dry granola ingredients in a bowl with a spoon.

      Add oil and maple syrup and stir until all the oats are covered in oil.

      The oats mixed with the wet ingredients.

      To cook, place the basket in the air fryer and set the temperature to 300 degrees Fahrenheit. Cook for 15 minutes, remembering to stir the mixture every 5 minutes.

      Granola placed in the air fryer basket.

      Then your granola will be nice and toasted.

      The cooked granola in an air fryer basket.

      Once the 15 minutes are done, remove the granola from the air fryer basket and spread it out on a large baking sheet in a single layer. Allow it to cool for about 10 minutes. Serve and enjoy.

      Granola spread out on a baking sheet to cool.

      For additions

      Your granola can have optional mix-ins. Add the mix-ins per these instructions:

      Walnuts and Raisins: When there are 5 minutes left on the granola, add the walnuts. Once the granola has finished and cooled on the baking sheet, stir in the raisins.

      Raisins added to the cooked granola.

      White Chocolate Chip and Cranberry: Once the granola has cooled on the baking sheet, add the chocolate chips and cranberries.

      White chocolate and cranberries mixed into the cooked granola.

      Other Cooking Methods

      Don't worry if you don't have an air fryer; you can still make this tasty granola recipe in your oven. It may take a bit longer, but it will still be delicious!

      Combine all the ingredients according to the recipe, then spread them out on a baking sheet.

      Spread the mixture evenly on a baking sheet.

      Preheat the oven to 350 degrees Fahrenheit. Bake for approximately 25 minutes, stirring halfway through. Cook the mixture until it turns brown and crispy. Then, allow it to cool.

      How long does it keep?

      Granola has a great shelf life! Once cooled, store it in an airtight container at room temperature. Will keep well for up to 6 months, though it never lasts that long in our house!

      If you want to store it longer than 6 months, you can freeze it. Be sure to press it firmly in the containers so there aren’t any air pockets.

      Why should I make my granola?

      Homemade granola is much more budget-friendly than store-bought, and it’s so easy to make in your air fryer! When eaten for breakfast, a great source of fiber and protein will give you the energy you need to face the day.

      I love how you can easily add other ingredients like dried fruits, nuts, and chocolate. Be sure to let me know your favorite combinations!

      Close up of white chocolate and cranberry granola.

      Tanya's Recipe Notes and Tips

      • Line your air fryer basket with parchment paper to prevent the oats from falling through.
      • Preheat your air fryer before adding the granola, ensuring it cooks through evenly.
      • Stir the granola every five minutes during cooking so that it crisps up evenly.
      • Air fryer models can run slightly differently, so adjust the cooking time accordingly.
      • Use this granola mixture inside air fryer-baked apples for a yummy dessert.

      More Air Fryer Snack Recipes

      Watch this video tutorial and see how I make this air fryer granola from start to finish.

      Close up of white chocolate and cranberry granola.
      Print Recipe
      5 from 4 votes

      Crispy Air Fryer Granola (Ready in Minutes!)

      This delicious air fryer granola recipe is a breeze to make, thanks to our trusty air fryer! Ready to enjoy in less than 30 minutes, it's a great pantry staple that's perfect for easy breakfasts, dessert toppings and yummy snacking!
      Prep Time5 minutes
      Cook Time15 minutes
      Total Time20 minutes
      Course: Breakfast, Snack
      Cuisine: American
      Keyword: air fried granola, how to make granola in an air fryer, quick homemade granola
      Servings: 8 servings
      Calories: 155kcal
      Author: Tanya

      Ingredients

      • 2 cups old-fashioned oats
      • 3 Tablespoon brown sugar
      • ½ Tablespoon cinnamon
      • ½ teaspoon kosher salt
      • 3 Tablespoon oil avocado, coconut, or any neutral tasting oil
      • 2 Tablespoon maple syrup

      Additional Opt-Ins

      • ½ cup walnuts
      • ½ cup raisins
      • ½ cup white chocolate chips
      • ½ cup dried cranberries

      Instructions

      • Remove the air fryer basket and line the bottom with parchment paper. Set aside.
      • Place oats, brown sugar, cinnamon, kosher salt, in a large bowl and stir to combine. Add oil and maple syrup and continue to stir until all the oats are covered in oil.
      • Place mixture in lined air fryer basket and spread it evenly over the liner in the basket. Place in the air fryer basket and cook on 300F for 15 minutes, stirring mixture about every 5 minutes.
      • Once the 15 minutes are done, remove granola from the air fryer basket and spread out on a large baking sheet in a single layer. Allow to cool for about 10 minutes. Serve and enjoy.

      For additions:

      • Your granola can have optional mix ins. Add the mix ins per these instructions:
      • Walnuts and Raisins: When there is 5 minutes left on the granola, add the walnuts. Once granola has finished and cooled on the baking sheet, stir in the raisins.
      • White Chocolate Chip and Cranberry: Once the granola has cooled on the baking sheet, add the chocolate chips and cranberries.

      Video

      Notes

      • Granola can be stored in an airtight container for up to 6 months but ours is always gone within a week.
      • Make sure that you line your air fryer basket with parchment paper so that the oats don't fall through.
      • Preheat your air fryer before adding the granola, this will ensure it cooks through evenly.
      • Stir the granola every five minutes during cooking, so that it crisps up evenly.
      • Different air fryer models can run slightly differently, so adjust the cooking time accordingly.
      • Nutritional values don't include the add-ins.

      Nutrition

      Calories: 155kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 148mg | Potassium: 93mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

      Slow Cooker Cheesy Hot Shrimp Dip

      by 6 Comments

      This Slow Cooker Hot Shrimp Dip is filled with tons of cheesy flavor with a slight kick. The cheese sauce is smooth and velvety, and it's perfect when used as a dip or sauce. Made in the slow cooker, it’s pretty much hands-off. 

      Cheesy hot shrimp dip with spoon sticking out

      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!

      You’re going to love this smooth and delicious Hot Shrimp Dip! I’ve made this recipe multiple times for my family and as soon as we’re able to party again, we’re making this dip for all of our friends. 

      The cheese sauce was inspired by a Cajun restaurant that serves a similar fondu dip. I chose to make mine in my Crock-Pot because I like hands-off food. You literally place some food in the slow cooker when the time is right, and watch the magic happen. 

      How to make Cheesy Hot Shrimp Dip:

      Gather your ingredients. 

      ingredients for hot shrimp dip on marbel background

      Place Cream cheese, Velveeta Cheese, tomatoes with chilis, lemon juice, cajun seasoning, and garlic powder in a slow cooker insert and set the heat to low. Cover. Allow the mixture to cook for 30 minutes, stirring occasionally until the cheeses have melted. 

      melted cheese mixture

      Add the raw shrimp and stir in, making sure the cheese sauce has covered the shrimp.

      • raw shrimp on top of melted cheese mixture in slow cooker with spoon sticking out
      • cheese mixture mixed inside of slow cooker

      Cook for an additional hour, until the shrimp, is cooked through. 

      hand inside dip taking some out

      Serve it and love it. 

      What should I serve this shrimp dip with?

      Chips work well with this dip but if you’ve got some garlic bread, you should totally use that. It’s seriously flavor overload but it’s so very worth it.

      This dip is also great when used as a sauce. Pour some of it over nachos, pasta, or a baked potato.

      FAQ

      Why use Velveeta cheese? 

      After making this multiple times with multiple kinds of cheese and cheese products, Velveeta was the only that melted smoothly in the crockpot without any additional steps or ingredients. For the smooth and velvety cheese, I suggest it. 

      Can I use unprocessed cheese rather than cheese by-product?

      Absolutely! Your dip likely just won’t be as smooth. It’ll still taste good though. My favorite combo is cheddar cheese and Colby jack.   

      How long does this dip last in the fridge?

      This dip can be stored in the refrigerator for up to 3 days. 

      Can I make this on the stovetop?

      Absolutely! Just chop the Velveeta and cream cheese into 1-inch cubes. Place the cubes, tomatoes with chilis, lemon juice, cajun seasoning, and garlic powder in a large saucepan over medium heat and stir until the cheese has melted. Stir in the shrimp and cook until the shrimp have cooked through.  

      I hope you love this delicious dip as much as we do 🙂

      Other Dip Recipe:

      Cheesy hot shrimp dip with spoon sticking out
      Print Recipe
      5 from 2 votes

      Slow Cooker Cheesy Hot Shrimp Dip

      This Cheesy Hot Shrimp Dip is the perfect smooth and cheesy dip to serve at your next party. A deliciously seasoned cheese sauce that can be served as dip or poured over as a sauce.
      Prep Time5 minutes
      Cook Time1 hour 30 minutes
      Total Time1 hour 35 minutes
      Course: Appetizer
      Cuisine: American
      Keyword: hot shrimp dip, slow cooker hot shrimp dip, slow cooker recipe
      Servings: 12 people
      Calories: 155kcal
      Author: Tanya

      Equipment

      Ingredients

      • 16 oz Velveeta cheese
      • 8 oz cream cheese softened
      • 2 Tablespoon lemon juice
      • 1.5 teaspoon cajun seasoning
      • ½ teaspoon garlic powder
      • 10 oz can of tomatoes with green chilis undrained
      • 1 lb medium shrimp deveined, peeled, tails removed, and patted dry
      • 2 Green onion chopped

      Instructions

      • Add cream cheese, lemon juice, Velveeta, cajun seasoning, garlic powder, and tomaoes with green chilis to the slow cooker insert. Set to low and cover. Cook for 30 minutes, stirring occasionally.
      • Add shrimp and cook for an additional 1 hr, stirring occasionally and making sure all the shrimp is covered.
      • During the last 20 minutes, set the cover ajar to thicken the sauce a little.
      • Sprinkle with green onions and serve. Enjoy.

      Notes

      I like to serve these with toasted bread buttered with garlic herb butter. Serving with chips also works.

      Nutrition

      Calories: 155kcal | Carbohydrates: 7g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 37mg | Sodium: 663mg | Potassium: 216mg | Fiber: 1g | Sugar: 5g | Vitamin A: 796IU | Vitamin C: 4mg | Calcium: 245mg | Iron: 1mg

      Homemade Pumpkin Pie

      by 7 Comments

      Make the most delicious pumpkin pie with my favorite homemade recipe. Perfect to enjoy throughout fall, and a delicious dessert for Thanksgiving, this will be the only pumpkin pie recipe you'll ever need!

      A slice of pupkin pie on a plate with a fork.

      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!

      Is it even fall without the addition of a homemade pumpkin pie? I think not!

      This has been my go-to recipe, and it never fails to please! Creamy and sweet pumpkin filling baked in a crust and served with a dollop of whipped cream. I mean, what's not to love?!

      This quintessential Thanksgiving dessert is so easy to make, and every bite is hands down perfection!

      Be sure to try my Southern Chess Pie and Southern Sweet Potato Pie too!

      How to make a homemade pumpkin pie

      Gather your ingredients.

      Ingredients to make the recipe.

      Preheat oven to 375 degrees Fahrenheit.

      Add pumpkin puree, heavy cream, brown sugar, eggs, butter, pumpkin pie spice, vanilla extract, and salt to a bowl and stir until fully combined.

      Mixing together the ingredients for the filling.

      Pour mixture into pie crust.

      The filling added to the pie crust.

      Bake in the preheated oven for 40-45 minutes or until the middle has set. Remove pie from oven and cool on cooling rack for at least 2 hours.

      Overhead shot of the baked pumpkin pie.

      How long does it keep?

      Once your pumpkin pie has cooled, wrap it with foil or plastic, or place in an airtight container to keep it fresh. Store in the fridge and it will keep well for 3 to 4 days, so it's a great option for a make ahead dessert. It's delicious cold or at room temperature, but you can reheat it if you prefer. You can reheat in the oven at 200F for around 10 minutes, or individual slices can be warmed in the microwave for 15 to 30 seconds.

      Can you freeze it?

      This homemade pumpkin pie freezes wonderfully, so make two and save one for a later date! Wrap the fully cooled pie in plastic wrap and freeze in a bag or container. It will keep well for up to two months. Simply thaw it in the fridge overnight before enjoying.

      How do you know when it is fully baked?

      I like to wiggle the pumpkin pie to determine when it’s done. The outer edges should be set and the pie should give a little wiggle in the middle. You can also insert a knife, like you would a cake, and if it comes out clean then it's ready to cool, and you can cover up the indent with some whipped cream! You can also try these other methods for testing when your pumpkin pie is done.

      A slice of homemade pumpkin pie with whipped cream.

      Recipe Notes and Tips

      • I used a store bought pie crust for ease, but you can also use this recipe for a homemade pie crust.
      • Be sure to allow time for the pie to fully cool, at least 2 hours. If it is still warm when you cut it, the filling won't be set.
      • Use pureed pumpkin rather than one with added spice or sweeteners. Canned puree is better than homemade as it won't be as watery.
      A homemade pumpkin pie cut into slices on a wooden table.

      More Pumpkin Recipes

      A homemade pumpkin pie cut into slices on a wooden table.
      Print Recipe
      5 from 3 votes

      Homemade Pumpkin Pie

      Make the most delicious pumpkin pie with my favorite homemade recipe. Perfect to enjoy throughout fall, and a delicious dessert for Thanksgiving, this will be the only pumpkin pie recipe you'll ever need!
      Prep Time10 minutes
      Cook Time40 minutes
      Total Time50 minutes
      Course: Dessert
      Cuisine: American
      Keyword: easy pumpkin pie recipe, how to make a pumpkin pie, pumpkin pie filling recipe
      Servings: 8 servings
      Calories: 332kcal
      Author: Tanya

      Ingredients

      • 1 9 inch unbaked pie shell
      • 1 15 oz can can pure pumpkin puree
      • ¾ cup heavy cream
      • ¾ cup brown sugar
      • 2 eggs lightly beaten
      • 2 Tablespoon unsalted butter melted and cooled
      • 1 ½ teaspoon pumpkin pie spice
      • 1 ½ teaspoon vanilla extract
      • ¼ teaspoon salt

      Instructions

      • Preheat oven to 375 degrees Fahrenheit.
      • Add pumpkin puree, heavy cream, brown sugar, eggs, butter, pumpkin pie spice, vanilla extract, and salt to a bowl and stir until fully combined.
      • Pour mixture into pie crust.
      • Bake in the preheated oven for 40-45 minutes or until the middle has set. Remove pie from oven and cool on cooling rack for atleast 2 hours.
      • Serve immediately or refrigerate until ready to serve.

      Notes

      • I like to wiggle pie to determine when it’s done. The outer edges should be set and the pie should give a little wiggle in the middle. You can also try these other methods for testing when your pumpkin pie is done.
      • I used a store bought pie crust for ease, but you can also use this recipe for a homemade pie crust.
      • Be sure to allow time for the pie to fully cool, at least 2 hours. If it is still warm when you cut it, the filling won't be set.
      • Use pureed pumpkin rather than one with added spice or sweeteners. Canned puree is better than homemade as it won't be as watery.

      Nutrition

      Calories: 332kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 208mg | Potassium: 198mg | Fiber: 2g | Sugar: 22g | Vitamin A: 8749IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg

      Pumpkin Pie Spice Blend

      by Leave a Comment

      Skip the store bought spice mixes and make your own sweet pumpkin pie spice blend in minutes with just 5 ingredients. This seasoning blend will add the flavors of fall to your favorite desserts.

      Overhead shot of the spice mix in a jar.

      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!

      My mind has started to turn to all things fall, and pumpkin spice is definitely my top flavor for the season!

      This simple pumpkin spice blend takes minutes to make, and it's great to have on hand to use in your favorite recipes. Warming and cosy, and it smells divine!

      Homemade Pumpkin Waffles and Simple Pumpkin Cake, too!

      How to make pumpkin pie spice blend

      Add the spices to a small bowl.

      The spices for the mix in a white bowl.

      Stir to combine! It's ready to use straight away, or store it for later use.

      Pumpkin pie spice in a white bowl with a wooden spoon.

      What's in pumpkin pie spice

      This homemade pumpkin pie spice is made with 5 ground spices:

      • Cinnamon
      • Nutmeg
      • Ginger
      • Allspice
      • Cloves

      The mix of these spices results in a sweet, earthy and warming flavor.

      How long does it keep?

      Depending on the freshness of your spices, this blend will keep well for 3 to 6 months, so for sure make up a big batch so it's on hand to use. Once mixed, store it in an airtight container or jar in a cupboard so that it's out of direct sunlight. Don't keep it in the fridge as this can dull the flavors.

      How do you use it?

      This pumpkin pie spice blend is great to use in fall baked goods like pumpkin cookies and, of course, everyone's favorite, pumpkin pie. It's also great to add to coffee to make your pumpkin spice lattes at home.

      Pumpkin pie spice in a small glass jar.

      Recipe Notes and Tips

      • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
      • Store in an airtight container for future uses. Keep at room temperature and out of direct sunlight.
      • Check that your spices aren't stale before making this spice blend. Rub a little of each between your fingers and they should release an aroma.

      More Seasoning Mixes

      The spices for the mix in a white bowl.
      Print Recipe
      5 from 1 vote

      Pumpkin Pie Spice Blend

      Skip the store bought spice mixes and make your own sweet pumpkin pie spice blend in minutes with just 5 ingredients. This seasoning blend will add the flavors of fall to your favorite desserts.
      Prep Time5 minutes
      Total Time5 minutes
      Course: Seasoning
      Cuisine: American
      Keyword: DIY pumpkin spice mix, homemade pumpkin pie spice, how to make pumpkin pie spice
      Servings: 1 serving
      Calories: 71kcal
      Author: Tanya

      Ingredients

      • 2 Tablespoons ground cinnamon
      • 2 teaspoon ground nutmeg
      • 1 teaspoon ground ginger
      • ½ teaspoon ground allspice
      • ¼ teaspoon ground cloves

      Instructions

      • Mix ingredients in a bowl. Enjoy 🙂

      Notes

      • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
      • Store in an airtight container for future uses. Keep at room temperature and out of direct sunlight.
      • Check that your spices aren't stale before making this spice blend. Rub a little of each between your fingers and they should release an aroma.

      Nutrition

      Calories: 71kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 125mg | Fiber: 10g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 180mg | Iron: 2mg

      Air Fryer Fried Pickles

      by 6 Comments

      Make the tastiest fried pickles with just a fraction of the oil in your air fryer. Super crispy, tangy and hands-down delicious, they are the perfect sharing appetizer that is a real crowd-pleaser.

      A fried pickle being dipped in a creamy dip.

      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 pickles are always a favorite, especially in our house, but I don't love serving up deep-fried foods all the time! These air fryer pickles are super crispy and flavorful without the need for all of that oil.

      Simple to prep, dill pickle slices are coated in egg whites (to get them extra crispy) and then in seasoned flour, before being cooked to crispy perfection. These are so good you guys, if you love pickles I know you will adore these!

      Be sure to try my Air Fryer Fried Mushrooms and Crispy Air Fryer Chickpeas too!

      Fried pickles served with a creamy dip.

      How to make air fryer fried pickles

      • Place the pickles on paper towels and make sure to pat them completely dry.
      • In a bowl, wisk egg whites.
      • In another bowl, mix the flour, salt, garlic powder, onion powder, smoked paprika, black pepper and cayenne pepper.
      • Dip the pickles into the egg whites,
      pickles being coated in egg whites.
      • Then the flour mixture. Make sure to shake off any excess flour.
      Sliced pickles being coated in flour.
      • Preheat your air fryer to 400F. Lay the pickles in an even layer in the air fryer making sure they are not overlapping.
      The dredged pickles in the air fryer basket.
      • Spray the pickles liberally with cooking spray and cook for 15 minutes, making sure to flip halfway through cooking.
      • Repeat this process until all the pickles have been cooked.
      The cooked pickles in the air fryer basket.

      Can you make them ahead of time?

      These are best enjoyed as soon as they are made so that they are nice and crispy, but here's the good news, you can cook up a big batch and then quickly reheat them, so you can easily get ahead of things.

      Once you have cooked the fried pickles, let them cool and place them in an air-tight container, they'll keep well in the fridge for about 3 days. To serve, place in the air fryer bake at 400F, and cook for 3 minutes a side to crisp them right back up.

      How long does it take to cook pickles in the air fryer?

      It's important to note that different air fryer models can cook differently, so keep your eye on yours and adjust the time if needed. I found that by 15 minutes, the pickles were perfectly golden brown and the pickles were tender. You can also make these with pickle spears, but they make take a little longer to cook through as they are thicker.

      What do you serve them with?

      These air fryer fried pickles are delicious on their own but are best served with a dipping sauce. I love to serve them with ranch or remoulade sauce, but any of your favorite dips will do the job nicely. For an extra zing, try squeezing over a little fresh lemon juice, or add some chopped dill or parsley for a little freshness.

      Close up of air fryer fried pickles in a serving bowl.

      Recipe Notes and Tips

      • Use just egg whites rather than the whole egg for dredging. This creates a much lighter and crisper texture.
      • Place the pickles in a single layer in the basket. If they are overlapping they won't get crispy all over, it's much better to cook in smaller batches than one big one.
      • Remember to flip the pickles halfway through cooking, and be sure to pre heat your air fryer.

      More Air Fryer Recipes

      Close up of air fryer fried pickles in a serving bowl.
      Print Recipe
      4.75 from 4 votes

      Air Fryer Fried Pickles

      Make the most tasty fried pickles with just a fraction of the oil in your air fryer. Super crispy, tangy and hands down delicious, they are the perfect sharing appetizer that a real crowd pleaser.
      Prep Time10 minutes
      Cook Time30 minutes
      Total Time40 minutes
      Course: Appetizer
      Cuisine: American
      Keyword: air fried pickles, crispy air fried pickles, how to air fry pickles
      Servings: 6 servings
      Calories: 93kcal
      Author: Tanya

      Ingredients

      • 3 cups dill pickle chips
      • 1 cup all purpose flour
      • ½ teaspoon kosher salt
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • ½ teaspoon smoked paprika
      • ½ teaspoon pepper
      • Pinch of cayenne pepper
      • 2 egg whites whisked
      • Cooking spray i used avocado oil spray

      Instructions

      • Place the pickles on paper towels and make sure to pat them completely dry.
      • In a bowl, wisk egg whites.
      • In another bowl, mix the flour, salt, garlic powder, onion powder, smoked paprika, black pepper and cayenne pepper.
      • Dip the pickles into the egg whites, followed by the flour mixture, shaking off any excess flour.
      • Preheat your air fryer to 400F. Lay the pickles in an even layer in the air fryer making sure they are not overlapping. Spray the pickles liberally with cooking spray and cook for 15 minutes, making sure to flip halfway through cooking.
      • Repeat this process until all the pickles have been cooked.

      Notes

      • Use just egg whites rather than the whole egg for dredging. This creates a much lighter and crisper texture.
      • Place the pickles in a single layer in the basket. If they are overlapping they won't get crispy all over, it's much better to cook in smaller batches than one big one.
      • Remember to flip the pickles halfway through cooking, and be sure to pre heat your air fryer.

      Nutrition

      Calories: 93kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 773mg | Potassium: 120mg | Fiber: 2g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

      Easy Oven-Baked Fish

      by 40 Comments

      When you need to get dinner on the table in a hurry, this easy oven-baked fish is more than ideal. Ready to serve in 20 minutes, it's a great, healthy dinner recipe that the whole family will love.

      Oven baked fish fillets on a foil lined baking sheet.

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

      Pin this recipe for later ↗

      We always try to have fish a couple of nights a week, it's so quick to cook, plus it's low in fat, high in protein, and full of healthy Omega-3s. Although I love using my air fryer for making fish, the oven is excellent for larger portions.

      This easy oven-baked fish recipe is effortless to make, making it the perfect option after a long and busy day. It takes just minutes to prepare, and it's quick to cook, so you can get a tasty, healthy, and filling dinner on the table in no time.

      Be sure to try my Oven Baked Cod, Flaky Oven Baked Salmon, Air Fryer Whole Fish, and Fish Soup too!

      pic of Tanya

      I love a simple, easy dinner, and this oven-baked fish is exactly that. A quick sprinkle of seasonings, into the oven it goes, and in no time you’ve got tender, flavorful fish on the table. Add a side of sautéed spinach or fluffy pressure cooker brown rice and you’ve got the perfect, no-fuss meal.

      ♡ Tanya

      A Quick Look at The Ingredients

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

      • White fish fillets – I like using cod, tilapia, or halibut. Any mild white fish will do the trick and bake up nice and flaky.
      • Olive oil – Just a bit to keep the fish tender and help everything crisp up in the oven.
      • Fish seasoning – You can use a store-bought blend or mix up your own. I’ve linked my go-to fish seasoning in the recipe below.
      Fish fillets on a lined baking tray next to seasoning and oil.

      How to make oven-baked fish

      Step 1: Preheat the oven to 375°F (190°C).

      Dry fish filets with a paper towel or a clean kitchen towel. Place the fish filets on a large sheet pan and rub the oil over both sides, covering them completely.

      Drizzling oil over fish fillets.

      Step 2: Sprinkle the filets with the seasoning.

      Sprinkling seasoning of fish fillets.

      Step 3: Place the fish in the preheated oven and cook for 15-20 minutes, or until it is flaky and reaches an internal temperature of 145°F (63°C).

      Baked fish fillets on a baking sheet with a fork.

      Step 4: Remove fish from oven. Serve and enjoy.

      What's the best fish to use?

      I prefer to make this recipe with white fish, such as cod, tilapia, or halibut, but it also works well with salmon. It's best to use relatively thick fillets that will remain moist when baked. I prefer to use skinless fish, as this method doesn't crisp the skin, but you can use fish with the skin on it.

      Can you use frozen fish?

      When it comes to fish fillets, I find that fresh ones have a better texture, but if you only have frozen, they will work well too. Be sure to thoroughly defrost them and pat them dry to remove excess moisture, which can cause them to become soggy before seasoning and baking.

      What do you serve with it?

      This easy oven-baked fish recipe is perfect for serving with your favorite vegetables, rice, and potato side dishes, accompanied by a dollop of tartar sauce. Try them with:

      You could also use the cooked fish to make these delicious fish fritters.

      Two baked fish fillets on a baking sheet ready to serve.

      Tanya's Notes and Tips

      • The thickness of your filets will determine how long they need to be baked. Thinner filets will cook faster in the oven.
      • Leftovers will keep well in the fridge for 3 to 4 days.
      • Reheat leftovers in the oven on a lined baking sheet with a couple of tablespoons of water and lightly cover with foil. Bake at 275°F for 15 minutes to warm through.
      • This easy oven-baked fish is an excellent hands-off method to cook fish fillets to perfection. Make sure you don't overcook them by using an instant-read thermometer.

      More Fish Recipes

      Baked fish fillets on a baking sheet with a fork.
      Print Recipe
      4.70 from 52 votes

      Easy Oven-Baked Fish

      When you need to get dinner on the table in a hurry, this easy oven-baked fish is more than ideal. Ready to serve in 20 minutes, it's a great healthy dinner recipe that the whole family will love.
      Prep Time5 minutes
      Cook Time15 minutes
      Total Time20 minutes
      Course: Main Course
      Cuisine: American
      Keyword: how to bake fish, oven baked white fish, simple baked fish recipe
      Servings: 4 servings
      Calories: 261kcal
      Author: Tanya

      Equipment

      Ingredients

      • 2 lbs white fish filets cod, tilapia, halibut, etc
      • 2 Tablespoon olive oil
      • 4 teaspoon fish seasoning or seasoning of choice

      Instructions

      • Preheat oven to 375 degrees Fahrenheit.
      • Dry fish filets with a paper towel or clean kitchen towel. Place on a large sheet pan and rub the oil over the fish filets, covering both sides.
      • Sprinkle the filets with the seasoning.
      • Place in the preheated oven for 15-20 minutes, until the fish is flaky and has reached an internal temp of 145 degrees Fahrenheit.
      • Remove the fish from the oven. Serve and enjoy.

      Notes

      • The thickness of your filets will determine how long they need to be baked. Thinner filets will cook faster in the oven.
      • Leftovers will keep well in the fridge for 3 to 4 days.
      • Reheat leftovers in the oven on a lined baking sheet with a couple of tablespoons of water and lightly cover with foil. Bake at 275F for 15 minutes to warm through.
      • This easy oven-baked fish is a great hands of method to cook fish fillets to perfection. Make sure you don't overcook them by using and instant read thermometer.

      Nutrition

      Calories: 261kcal | Carbohydrates: 3g | Protein: 41g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 98mg | Sodium: 124mg | Potassium: 999mg | Fiber: 2g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 3mg

      Homemade Fish Seasoning (Simple Ingredients, Big Flavor)

      by 17 Comments

      Add some flavor to your fish dinners with this simple homemade fish seasoning. Made with a blend of dried spices and herbs, it's a great addition to your pantry and so easy to make!

      Close up of the seasonings in a small white bowl.

      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!

      Looking to add some flavor to your fish dinners? Try this tasty homemade fish seasoning! Inspired by the Caribbean fish seasoning I’ve seen in the markets, this blend is homemade and easy to make.

      You need a few dried herbs and spices to effortlessly add flavor to cod, salmon, mahi mahi, and anything else you fancy. Be sure to make up extra to have it on hand whenever needed!

      Be sure to try my Chicken Seasoning and Salmon seasoning too!

      How to make fish seasoning

      Mix together your herbs and spices and it's ready to use, or store for later use.

      Fish seasoning in a white bowl with a small measuring spoon.

      How do you use this seasoning?

      This seasoning makes it easy to add flavor to your fish fillets. Sprinkle about 2 teaspoons per pound of fish over the fillets and then cook as you normally would. For a wet marinade, mix the seasoning with oil and cover the fish for 30 minutes before cooking. This seasoning works great with all kinds of fish, but I especially like it with cod.

      Try these recipes:

      How long does it keep?

      Store this seasoning mix in an airtight jar or container in your cupboard out of direct sunlight. Don’t refrigerate it, as this can dull the flavors. Depending on the freshness of your ingredients, this will keep well for 3 to 6 months, so be sure to make a large quantity!

      Why make your homemade seasonings?

      I rarely buy ready-mixed seasonings from the store. Making your own is much more budget-friendly, plus you get to make it just to your tastes. You can add different dried herbs like parsley or dill, or add a little cayenne if you like things spicy!

      It also has a great shelf life. I always have jars on hand in my cupboard for every occasion!

      Herbs and spices in a bowl next to fish fillets.

      Tanya's Top Tips

      • You can double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
      • Store in an airtight container for future uses. Keep it in a cupboard out of direct sunlight.
      • Use 1.5 - 2 teaspoon per 1 lb of fish.
      • Make sure that your ingredients aren't stale. Rub a little of each between your fingers, if they release an aroma they are good to use.
      The seasonings layered in a small glass jar.

      More Seasoning Recipes

      The seasonings in a white bowl before being mixed.
      Print Recipe
      4.24 from 26 votes

      Homemade Fish Seasoning - Big Flavor

      Add some flavor to your fish dinners with this simple homemade fish seasoning. Made with a blend of dried spices and herbs, it's a great addition to your pantry and so easy to make!
      Prep Time5 minutes
      Total Time5 minutes
      Course: Seasoning
      Cuisine: American
      Keyword: dry seasoning for fish, fish seasoning recipe, seasoning for fish
      Servings: 12 servings
      Calories: 2kcal
      Author: Tanya

      Ingredients

      • 2 teaspoons kosher salt*
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon dried oregano
      • ½ teaspoon black pepper
      • ½ teaspoon paprika
      • ¼ teaspoon dried thyme
      • ¼ teaspoon allspice

      Instructions

      • Mix ingredients in a bowl. Enjoy 🙂

      Notes

      • Kosher salt is generally less salty than table salt. You can sub the kosher salt with table salt, but cut the salt in half. 
      • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
      • Store in an airtight container for future uses. Keep it in a cupboard out of direct sunlight.
      • Use 1.5 - 2 teaspoon per 1 lb of fish.
      • Make sure that your ingredients aren't stale. Rub a little of each between your fingers, if they release an aroma they are good to use.

      Nutrition

      Calories: 2kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 388mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 45IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg

      Seafood Mac and Cheese

      by 1 Comment

      Elevate your favorite comfort food with this delicious seafood mac and cheese recipe. Made with shrimp and lobster, the sauce is made with three types of cheeses for a tasty bite full of flavor.

      Mac and cheese on 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!

      Everyone loves mac and cheese; there's never a bad time for it! When it's homemade and made from scratch, it's one of my favorite things, and when it's loaded with shrimp and lobster, you have to hold me back!

      This seafood mac and cheese is simple to make, and the good news is, it only takes a couple of extra minutes to whip up. The sauce is so creamy and cheesy, and made with cheddar, gouda, and gruyere. I know you are going to love this as much as we did!

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

      How to make seafood mac and cheese

      Gather your ingredients.

      Ingredients for the recipe ready to use.

      Preheat the oven to 350°F.

      Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook according to the directions on the box, about 8 minutes for al dente noodles. Remove the noodles with a spider strainer and set aside.

      Draining the cooked macaroni.

      Add shrimp and lobster to the boiling water and boil for 3-4 minutes, until lobster and shrimp are cooked through. Remove from water with a spider strainer. Set aside.

      Remove the lobster meat from the shell.

      Two photos to show the seafood being cooked.

      Combine milk and heavy cream in a large measuring cup or glass. Set aside. In a large bowl, combine 1 cup of cheddar, ½ cup of Gruyère, and ¼ cup of smoked Gouda. 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 the milk/cream mixture. And seasonings, and allow to simmer until thickened, whisking often. This should take about 5 minutes.

      Two photos to show how to make the cheese sauce.

      The mixture should coat the back of a spoon.

      Stirring the sauce in a pot.

      Remove from the heat and stir in the reserved cheese.

      In a large bowl, add shrimp and noodles. Pour cheese mixture over noodles and stir to combine.

      cheese being added to cheese sauce
      The sauce being poured over the macaroni.

      Pour mixture in a 9x11 pan. Sprinkle with remaining cheese.

      The pasta and sauce topped with shredded cheese.

      Place in the preheated oven and bake for 15 minutes or until bubbly.

      For an extra-crisp topping, place the oven on broil for 3-4 minutes, until the cheese on top has browned. Serve and enjoy.

      Seafood mac and cheese in a baking dish before and after baking.

      What's the best pasta to use?

      I made this seafood mac and cheese with cavatappi pasta (also known as spirali), it's corkscrew shape collects all of that delicious cheese sauce. You can use other short pastas, such as macaroni, fusilli, or penne. Use gluten-free pasta if you have an allergy; this recipe will also work well with whole wheat pasta.

      Can you make it ahead of time?

      This recipe yields enough for eight servings, and the good news is that the leftovers are just as delicious! Let the pasta cool before covering and refrigerating, and it will keep well for up to 4 days. Reheat in the oven at 350°F for 10 minutes or till warmed through.

      If you would like to prep the mac and cheese, make the recipe as instructed but allow the cheese mixture to cool slightly before adding it to the pasta. Cover tightly with foil and refrigerate for up to 2 days before baking.

      Can you use frozen seafood?

      I prefer to use defrosted lobster and shrimp. Thaw thoroughly before adding them to the water to cook for the best texture and flavor.

      Close up of the seafood mac and cheese being served with a wooden spoon.

      Recipe Notes and Tips

      • Cook the pasta al dente. The pasta will continue to cook in the oven, so you don't want to overcook it, or it will be pretty mushy.
      • Cook the pasta in heavily salted water so you add flavor right at the beginning.
      • Use freshly grated cheese instead of pre-grated cheese. Pre-grated cheese often has a coating that makes it harder for the cheese to melt.
      • For a crispy topping, sprinkle some panko breadcrumbs over the top before adding the shredded cheese.
      • If you prefer an alternative cooking method for the seafood in this recipe, try using an air fryer. My air fryer lobster tails are the perfect way to prep for this recipe.

      More Pasta Recipes

      Mac and cheese on a wooden spoon.
      Print Recipe
      4.67 from 3 votes

      Seafood Mac and Cheese

      Elevate your favorite comfort food with this delicious seafood mac and cheese recipe. Made with shrimp and lobster, the sauce is made with three types of cheeses for a tasty bite full of flavor.
      Prep Time10 minutes
      Cook Time35 minutes
      Total Time45 minutes
      Course: Main Course
      Cuisine: American
      Keyword: lobster mac and cheese, macaroni cheese with seafood, shrimp mac and cheese
      Servings: 8 servings
      Calories: 634kcal
      Author: Tanya

      Ingredients

      • 8 oz cavatappi pasta
      • ½ lb shrimp peeled, deveined
      • 4 2-3 oz lobster tails
      • 8 Tablespoon butter
      • 8 Tablespoon all-purpose flour
      • 2 cups 2% milk
      • 1 cup heavy cream
      • 2 cups cheddar cheese separated
      • 1 cup gruyere cheese separated
      • ½ cup smoked gouda cheese separated
      • 1 teaspoon old bay seasoning
      • ¾ teaspoon kosher salt
      • ¼ teaspoon ground mustard
      • ¼ teaspoon cayenne pepper
      • ¼ teaspoon black pepper

      Instructions

      • Preheat the oven to 350 degrees Fahrenheit.
      • Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook according to directions on the box, about 8 minutes for al-dente noodles. Remove the noodles with a spider strainer and set aside.
      • Add shrimp and lobster to the boiling water and boil for 3-4 minutes, until lobster and shrimp are cooked through. Remove from water with a spider strainer. Set aside.
      • Combine milk and heavy cream in a large measuring cup or glass. Set aside. In a large bowl, combine 1 cup of cheddar, ½ cup of gruyere, and ¼ cup of the smoked gouda. 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. And seasonings and allow to simmer until thickened, whisking often. This should take about 5 minutes.
      • Remove from heat and add the cheese you set aside.
      • In a large bowl, add shrimp and noodles. Pour cheese mixture over noodles and stir to combine.
      • Pour mixture in a 9x13 pan. Sprinkle with remaining cheese.
      • Place in the preheated oven and bake for 15 minutes or until bubbly.
      • For an extra crisp topping, place the oven on broil for 3-4 minutes until the cheese on top has browned. Serve and enjoy.

      Notes

      • Cook the pasta al dente. The pasta will continue to cook in the oven, so you don't want to overcook it or it will be pretty mushy.
      • Cook the pasta in heavily salted water so you add flavor right at the beginning.
      • Use freshly grated cheese rather than pre-grated. Pre-grated often has a coating which makes it harder for the cheese to melt.
      • For a crispy topping, you can sprinkle some panko breadcrumbs over the top before you add the shredded cheese.

      Nutrition

      Calories: 634kcal | Carbohydrates: 32g | Protein: 30g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 956mg | Potassium: 277mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1403IU | Vitamin C: 2mg | Calcium: 624mg | Iron: 2mg

      Southern Style Shrimp and Grits

      by 18 Comments

      When I'm in the mood for comfort food, shrimp and grits is one of my favorite go to's. This southern style recipe is creamy and rich, and ticks all of the right boxes.

      Tow bowls of Southern style shrimp and grits.

      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 live in the South and have had all kinds of shrimp and grits. Let's just say shrimp and grits are a firm favorite of mine, and this is my go-to recipe! Cheesy and creamy grits are served with fresh shrimp, cooked in a rich and flavorful tomato sauce for one delicious bite.

      Straight forward to make from scratch, this is an explosion of all your favorite flavors; shrimp, bacon, and cheese. What's not to love?!

      Be sure to check out my Instant Pot Grits with Cheddar and Jalapeño and Ninja Foodi Fish and Grits too!

      Southern style shrimp and grits served in a bowl.

      How to make Southern style shrimp and grits

      • Gather your ingredients.
      Ingredients to make the recipe.

      Make the grits

      • Add heavy cream, water, grits, butter, and salt to a medium sized heavy bottom pot, over medium-high heat, and whisk to combine.
      • Once the mixture begins to boil, reduce the heat to low and cover with a tight fitting lid.
      • Continue cooking over low heat for 25-30 minutes, stirring occasionally. The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.
      • Remove from heat and stir in the shredded cheese. Set aside.
      Four step by step photos to show how to make the grits.

      For the shrimp

      • While grits are cooking, season the shrimp with a little salt and pepper (about 1 teaspoon kosher salt and ¼ teaspoon black pepper) and set aside.
      • Place bacon in a large skillet over medium heat. Cook bacon until it becomes crispy, flipping halfway. Remove bacon from skillet. Drain the bacon drippings from the skillet, leaving behind about 1 tablespoon of bacon drippings in the pan. Return the pan to the heat.
      • Add onion and bell pepper and sauté for 3-4 minutes, until the onions have softened.
      Cooking the bacon and vegetables.
      • Add the fire roasted tomatoes, sour cream, Worcestershire sauce, brown sugar, and red pepper flakes and stir to combine.
      • Then add the shrimp to the skillet in the sauce, in a single layer, and cook for 3 minutes per side.
      Two photos to show how to cook the shrimp in the sauce.
      • Cook until shrimp is pink and cooked through. Remove from heat.
      The cooked shrimp in a skillet.

      Plate the Shrimp and Grits

      • In each bowl, place grits in the bottom of the bowl. Top with the shrimp mixture, then top with bacon and chopped green onions. Serve and enjoy.
      Four step by step photos to show how to plate the dish.

      Can you make it ahead of time?

      Grits are best served as soon as they are made, as this is when they are at their creamiest, but leftovers will keep well for a couple of days and can be reheated in a pot on low heat with about a cup of boiling water whisked into it. The shrimp are best cooked and served straight away too, but leftovers will keep for 3 to 4 days and can also be reheated on low heat on the stovetop.

      Can you use frozen shrimp?

      I prefer to use defrosted shrimp as I find they have a much better texture, but you can use frozen if you have those on hand. Thaw them fully and pat them dry to remove excess moisture before seasoning and cooking.

      What are grits?

      Grits are similar to polenta and they are made from stone-ground dried corn. When cooked, slowly in water, they release their starch and become super creamy and porridge-like. When cheese is added to the mix, they get extra tasty!

      Make sure to buy stone-ground grits for this recipe. I don't recommend quick-cooking grits for this recipe. Trust me with this, stone-ground will give the creamiest, heartiest, and most comforting bowl of grits.

      Close up of the cooked shrimp served on top of the cheesy grits.

      Recipe Notes and Tips

      • If planning ahead, you can soak the grits in the water overnight. Don't drain them, just pop the pot right on the stove and the released starch gets them extra creamy. They also cook a little quicker too using this method.
      • These grits are Southern style because of the added cheese in the grits and bacon spinkled on top. You don't have to add the cheese or the bacon, but it really does elevate the dish.
      • Take care not to overcook the shrimp, they only need a few minutes each side to cook through.
      Close up of the shrimp and grits in a bowl ready to eat.

      More Shrimp Recipes
      Tow bowls of Southern style shrimp and grits.
      Print Recipe
      4.88 from 8 votes

      Southern Style Shrimp and Grits

      When I'm in the mood for comfort food, shrimp and grits is one of my favorite go to's. This southern style recipe is creamy and rich, and ticks all of the right boxes.
      Prep Time10 minutes
      Cook Time40 minutes
      Total Time50 minutes
      Course: Main Course
      Cuisine: American
      Keyword: grits with shrimp, homemade shrimp and grits, how to make grits from scratch
      Servings: 4 servings
      Calories: 1175kcal
      Author: Tanya

      Ingredients

      For the grits

      • 2 cups heavy cream
      • 2 cup water
      • 1 cup stone ground grits
      • 2 Tablespoon unsalted butter
      • 1 cup shredded sharp cheddar cheese
      • 1 ½ teaspoon kosher salt or to taste

      For the shrimp

      • 1 lb medium sized shrimp peeled and deveined
      • 4 pieces of bacon chopped
      • ½ of a sweet onion chopped, about ½ cup
      • ½ of a green bell pepper chopped, about ½ cup
      • 1 15 oz can of fire roasted diced tomatoes undrained
      • 1 Tablespoon sour cream
      • 1 teaspoon Worcestershire sauce
      • 1 teaspoon brown sugar
      • ½ teaspoon red pepper flakes
      • ¼ teaspoon black pepper or to taste
      • Salt and pepper to taste
      • 1 green onion chopped

      Instructions

      Make the grits:

      • Add heavy cream, water, grits, butter, and salt to a medium sized heavy bottom pot, over medium-high heat, and whisk to combine.
      • Once the mixture begins to boil, reduce the heat to low and cover with a tight fitting lid.
      • Continue cooking over low heat for 25-30 minutes, stirring occasionally. The grits are done when the majority of liquid has been absorbed and the grits are nice and creamy.
      • Remove from heat and stir in the shredded cheese. Set aside.

      For the shrimp:

      • While grits are cooking, season the shrimp with a little salt and pepper (about 1 teaspoon kosher salt and ¼ teaspoon black pepper) and set aside.
      • Place bacon in a large skillet over medium heat. Cook bacon until it becomes crispy, flipping halfway. Remove bacon from skillet. Drain the bacon drippings from the skillet, leaving behind about 1 tablespoon of bacon drippings in the pan. Return the pan to the heat.
      • Add onion and bell pepper and sauté for 3-4 minutes, until the onions have softened. Add the fire roasted tomatoes, sour cream, Worcestershire sauce, brown sugar, and red pepper flakes and stir to combine.
      • Add shrimp to skillet in the sauce, in a single layer, and cook for 3 minutes per side, until shrimp is pink and cooked through. Remove from heat.

      To plate:

      • In each bowl, place grits in the bottom of the bowl. Top with the shrimp mixture, then top with bacon and chopped green onions. Serve and enjoy.

      Notes

      • If planning ahead, you can soak the grits in the water overnight. Don't drain them, just pop the pot right on the stove and the released starch gets them extra creamy. They also cook a little quicker too using this method.
      • These grits are Southern style because of the added cheese and bacon. You don't have to add the cheese or the bacon, but it really does elevate them.
      • Take care not to overcook the shrimp, they only need a few minutes each side to cook through.
      • For creamier and richer grits, use 3 cups heavy cream and 1 cup water in grits recipe. 

      Nutrition

      Calories: 1175kcal | Carbohydrates: 45g | Protein: 41g | Fat: 93g | Saturated Fat: 54g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 591mg | Sodium: 2340mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3779IU | Vitamin C: 21mg | Calcium: 536mg | Iron: 4mg

      Air Fryer Whole Fish

      by 7 Comments

      You are in for a real treat with this easy but impressive recipe. This air fryer whole fish is so full of flavor with the most perfect crispy skin, and it's so effortless to make! Seasoned with garlic and lemon, it's ready to serve in less than 30 minutes.

      Whole fish served on a plate with thyme and fresh lemons.

      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 preparing and cooking a whole fish seems daunting to you, and you only ever enjoy it when dining out, then I'm about to blow your mind!

      Throw that entire fish in the air fryer and thank me later. Cooking a whole fish in the air fryer guarantees the most perfectly flakey fish with the most delicate flavors every single time.

      Seasoned with garlic, lemon and thyme, this is one delicious meal that you'll turn to time and time again!

      Be sure to check out my Air Fryer Crab Legs and Crispy Air Fryer Fish too!

      How to make air fryer whole fish

      Gather your ingredients. You need a smaller fish, about 1 lb and an air fryer that is at least 5 qts.

      Ingredients needed to make the recipe.

      Remove the fins and descale the fish using a pair of kitchen scissors.

      Removing the scales from the fish.
      Cutting the fins off of the fish.

      You can choose to score the fish by cutting slits in the side but I usually skip this part for thinner fish.

      Rub oil over fish and season with salt, black pepper, and garlic powder on the outside and inside. Place garlic cloves, thyme leaves, and lemon slices inside of the fish.

      Stiffing the fish with lemon slices.

      Place the fish in the air fryer basket. The pictured parchment paper is not mandatory, but I like to use it to make lifting the fish out of the basket easier.

      The whole fish in the air fryer basket before being cooked.

      Cook at 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145°F and the inside of the fish is flaky.

      The cooked whole fish in the air fryer basket.

      What's the best fish to use?

      This recipe is great to make with a white flesh fish like red snapper, sea bass, or tilapia. One that weighs around 1 pound is perfect for this method. Choose a fish with bright and clear eyes and clean gills. A fresh fish should be firm to the touch, smell fresh, and not overly fishy.

      Why cook fish in the air fryer?

      I love to cook whole fish, and hands down, this delivers the most delicious results! The skin gets perfectly crispy (just as I like it!), and the flesh is flaky and flavorful. Because it is cooked in the air fryer, we don't need to add lots of additional oil to achieve those perfect results.

      Current guidelines recommend that we eat two portions of fish a week, and this is one delicious way to do it. Fish is high in healthy Omega-3s, low in fat, and high in protein. You can feel great about this recipe!

      What do you serve it with?

      This air fryer whole fish is great to serve with all of your favorite veggies, potatoes, and salad sides, and it's great enjoyed with some rice. Try it with:

      A fork flaking away the skin of the fish to reveal the flesh.

      Recipe Notes and Tips

      • Pat the fish dry before seasoning it. This helps remove excess moisture that can cause the fish to steam and become mushy.
      • If you prefer, you can “score” the fish by cutting diagonal lines in the skin before you season it. I tend to skip this step on thinner fish. 
      • Have fun with the seasonings and herbs. Rosemary and dill are great additions, or add some red chili flakes for a kick.
      • Use a high-heat oil like canola or vegetable.
      • For crispier skin, cook the fish longer, for around 16 minutes.
      • The parchment paper pictured is not mandatory, but I like to use it to make lifting the fish out of the basket a little easier.
      Air fryer whole fish served on a white plate.

      More Fish Recipes

      The cooked whole fish in the air fryer basket.
      Print Recipe
      4.67 from 6 votes

      Air Fryer Whole Fish

      You are in for a real treat with this easy but impressive recipe. This air fryer whole fish is so full of flavor with the most perfect crispy skin, and it's so effortless to make!
      Prep Time10 minutes
      Cook Time15 minutes
      Total Time25 minutes
      Course: Main Course
      Cuisine: American
      Keyword: air fried whole fish, how to cook a whole fish, seasoned whole fish
      Servings: 2 servings
      Calories: 300kcal
      Author: Tanya

      Ingredients

      • 1 whole fish about 1 lb, scaled and gutted (red snapper, sea bass, tilapia)
      • 1 Tablespoon oil
      • ½ teaspoon kosher salt or to taste
      • ¼ teaspoon black pepper or to taste
      • ¼ teaspoon garlic powder or to taste
      • 4 garlic cloves smashed
      • 3 thyme leaves
      • ½ lemon sliced

      Instructions

      • Rub oil over fish and season with salt, black pepper, and garlic powder on the outside and inside.
      • Place garlic cloves, thyme leaves, and lemon slices inside of fish
      • 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.

      Notes

      • Pat the fish dry before seasoning it. This helps remove excess moisture that can cause the fish to steam and become mushy.
      • You can “score” the fish if you prefer, by cutting diagonal lines in the skin before you season it. I tend to skip this step on thinner fish. 
      • Have fun with the seasonings and herbs. Rosemary and dill are great additions, or add some red chili flakes for a bit of a kick.
      • Use a high heat oil like canola or vegetable.
      • For crispier skin, cook the fish longer, for around 16 minutes.

      Nutrition

      Calories: 300kcal | Carbohydrates: 5g | Protein: 46g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 701mg | Potassium: 763mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 2mg

      Sous Vide Filet Mignon

      by 1 Comment

      Cook the most perfect filet mignon steaks with this simple and easy sous vide method. The precision water bath means that you don't risk over cooking, and it produces the best restaurant-quality results every single time.

      A sous vide filet mignon cut in half.

      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 steak at home fills you with fear, then you have to try the sous vide technique. It makes cooking restaurant-quality steak at home a breeze, and it always comes out so flavorful and juicy. The sous vide has become one of our go to methods for perfectly cooking a filet mignon.

      This sous vide filet mignon recipe takes away the worry of overcooking and places you in total control. It takes minutes to prep and you just need some steak, seasonings and a little oil.

      Cooking the perfect steak just got easy. Get ready to impress!

      Be sure to try my Sous Vide Pork Chops too!

      Two sous vide filet mignon steaks on a white plate topped with butter.

      How to make sous vide filet mignon

      • Gather your ingredients.
      Ingredients to make the recipe.
      • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 130F (54C) for medium rare filets. Set the time anywhere from 90 minutes to 3 hours.
      • Pat steaks dry with a paper towel. Rub 1 tablespoon of oil over steaks. Season steak with salt and pepper . Place in a vacuum sealed bag and add herbs if using. Remove the air from the bags and seal.
      The filet mignon steaks in plastic bags with the seasonings.
      • Once water reaches desired temperature, place bags in water.
      The filet mignon in a pot of water with a sous vide machine.
      • When the timer goes off, remove filets and pat them dry.
      The cook steaks on a work top.
      • Heat olive oil in a medium heavy bottomed skillet over high heat. Add steak and sear each side until brown, about 1-2 minutes per side.
      Searing the steaks in a hot pan.

      What is sous vide?

      Sous vide is a method of cooking that involves protein being cooked in a temperature controlled water bath. A sous vide precision cooker is clipped on to the side of a pot of water and heats the water, and keeps it, at a set temperature. Cooking this way means that you never over cook the protein resulting in one tasty bite.

      Why cook sous vide?

      This method of cooking is pretty fool proof, so even if you are not confident in the kitchen you can easily serve up a show stopping meal. Because the filet mignon is cooked at a constant temperature and doesn't overcook, it comes out so juicy and flavorful, and it only takes minutes to prep. It's a super hands off method as well, no watching of boiling pots here! As a bonus, it's also a healthier way of cooking as you only need to add a little extra oil.

      Serving Suggestions

      This sous vide fillet mignon is perfect to serve up with all of your favorite veggie and potato side dishes. try it with:

      Sliced sous vide filet mignon on a white plate.

      Recipe Notes and Tips

      • The minimum time it takes for these filet mignons to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes.
      • I use a heavy bottomed skillet to get a nice sear on my steaks after cooking. You could also toss them onto a grill.
      • This filet mignon recipe can also be made with other cuts of steak like ribeye or sirloin.

      More Steak Recipes

      Two sous vide filet mignon steaks on a white plate topped with butter.
      Print Recipe
      5 from 1 vote

      Sous Vide Filet Mignon

      Cook the most perfect filet mignon steaks with these simple and easy sous vide method. The precision water bath means that you don't risk over cooking, and it produces the best restaurant quality results every single time.
      Prep Time10 minutes
      Cook Time1 hour 30 minutes
      Total Time1 hour 40 minutes
      Course: Main Course
      Cuisine: American
      Keyword: how to sous vide filet mignon, sous vide beef steak
      Servings: 2 servings
      Calories: 590kcal
      Author: Tanya

      Ingredients

      • 2 filet mignon steaks about 1 inch thick
      • Salt and pepper I use 1 teaspoon kosher salt, ½ teaspoon black pepper
      • 2 Tablespoon olive oil separated
      • Fresh herbs optional

      Instructions

      • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 130F (54C) for medium rare filets. Set the time anywhere from 90 minutes to 3 hours.
      • Pat steaks dry with a paper towel. Rub 1 tablespoon of oil over steaks. Season steak with salt and pepper . Place in a vacuum sealed bag and add herbs if using. Remove the air from the bags and seal.
      • Once water reaches desired temperature, place bags in water.
      • When the timer goes off, remove filets and pat them dry. Heat olive oil in a medium heavy bottomed skillet over high heat. Add steak and sear each side until brown, about 1-2 minutes per side. Remove and set aside.

      Notes

      • The minimum time it takes for these filet mignons to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes.
      • I use a heavy bottomed skillet to get a nice sear on my steaks after cooking. You could also toss them onto a grill.
      • This filet mignon recipe can also be made with other cuts of steak like ribeye or sirloin.

      Nutrition

      Calories: 590kcal | Carbohydrates: 1g | Protein: 31g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 26g | Cholesterol: 119mg | Sodium: 1247mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 4mg

      Easy Southern Pickled Shrimp

      by 4 Comments

      These Southern pickled shrimp are one delicious and easy appetizer! Fun and colorful to serve, they are perfectly briny with just a little spice. They make for a wonderful addition to serve at a party.

      The pickled shrip drained and served in a bowl.

      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 big fan of anything pickled, the salty brine just does something for me! Let me tell you, these pickled shrimp did not disappoint!

      They are the ultimate make ahead appetizer that can be made in minutes, and there is minimal cooking and prep involved. If you are hosting they are a great option, and I love how fresh and colorful they are. They can of course be enjoyed all year round, but they are so delicious to serve in the summer months.

      Seasoned with fresh dill, crisp red onion, and pepper...every bite is truly delicious!

      Be sure to try my Shrimp Cocktail and Air Fryer Crispy Fried Shrimp too!

      How to make pickled shrimp

      Gather your ingredients. The bay leaves are optional. Sometimes I add them, sometimes I forget.

      Ingredients to make the pickled shrimp.

      Bring the water to a rolling boil in a large pot. Place the shrimp in the water and cook for 3-4 minutes, until the shrimp is pink on the outside. Remove the shrimp from the water and place them in a 32-oz mason jar.

      The cooked shrimp being drained.

      Add distilled vinegar, water, onion, dill, white sugar, black peppercorn, salt, red pepper flakes, and bay leaves, if using, to the mason jar. Cover and shake it up.

      The shrimp and brine in a mason jar.

      Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from brine and enjoy.

      Overhead shot of pickled shrimp in a bowl ready to serve.

      How long can you brine the shrimp?

      For the best flavors, I recommend that you brine the shrimp for at least 6 hours, and preferably overnight. Make sure that the shrimp are fully covered in the brine, and they will keep well for up to a week, though I enjoy them most within 4 days. Keep them refrigerated at all times.

      What's the best shrimp to use?

      I prefer to use raw jumbo shrimp for this recipe. I like to keep the tails on so that they are easy to pick up to eat, and they also add more flavor. You can use pre-cooked shrimp, but I find that they can be a little chewier to eat.

      It's best not to use frozen shrimp for this pickle recipe, frozen seafood tends to hold onto a lot of water, so the flavor can be quite diluted. If you are in a pinch and only have frozen shrimp, thaw them completely and pat as dry as you can before cooking and brining.

      How to serve

      This pickled shrimp is a great finger food appetizer. They can be enjoyed by themselves or with a dip like tartar sauce or aioli. They are great to add to crostini as an impressive topping with a spread, and you can even add them to salads and pastas for fuller meals. Or, do as I do, and eat them straight out of the jar!

      Close up of the pickled shrimp ready to serve.

      Recipe Notes and Tips

      • You can use pre-cooked shrimp in place of boiling the shrimp. However, it’s best to cook the shrimp yourself as pre-cooked shrimp can be a little tougher.
      • Store the pickled shrimp in your refrigerator. It can keep for up to several days if the shrimp sits in the vinegar brine. I prefer to eat them within 4 days.
      • When brining the shrimp, make sure that they are fuller covered with the vinegar.
      • You can add your non-edible ingredients (like black peppercorns and bay leaves) to the mixture by creating a bouquet garni and adding them to the mason jar. This will allow your brine to be seasoned without these getting in the way.

      More Seafood Recipes

      The pickled shrip drained and served in a bowl.
      Print Recipe
      5 from 3 votes

      Pickled Shrimp

      These Southern pickled shrimp are one delicious and easy appetizer! Fun and colorful to serve, they are perfectly briny with just a little spice.
      Prep Time5 minutes
      Cook Time5 minutes
      Pickling time8 hours
      Total Time10 minutes
      Course: Appetizer
      Cuisine: American
      Keyword: easy pickled shrimp, how to pickle shrimp, refrigerator pickled shrimp
      Servings: 6 servings
      Calories: 101kcal
      Author: Tanya

      Ingredients

      For the shrimp:

      • 1 lb large jumbo shrimp peeled, deveined, with tail on*
      • 4 qts water*

      For the brine:

      • 1 cup distilled white vinegar
      • ½ cup water
      • ½ red onion sliced
      • ½ cup fresh dill chopped
      • 1 Tablespoon white sugar
      • 2 teaspoon whole black peppercorn
      • 2 teaspoon kosher salt
      • 1 teaspoon red pepper flakes
      • 2 Bay leaves optional

      Instructions

      • Shrimp preparation - Bring the water to a rolling boil in a large pot. Place the shrimp in the water and cook for 3-4 minutes, until the shrimp is pink on the outside. Remove the shrimp from the water and place in a 32 oz mason jar.
      • Brine preparation - Add distilled vinegar, water, onion, dill, white sugar, black peppercorn, salt, red pepper flakes, and bay leaves if using to the mason jar. Cover and shake it up.
      • Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from brine and enjoy.

      Notes

      • You can use pre-cooked shrimp in place of boiling the shrimp. However, it’s best to cook the shrimp yourself as pre-cooked shrimp can be a little tougher.
      • Store the shrimp in your refrigerator. It can keep for up to several days if the shrimp sits in the vinegar brine. I prefer to eat them within 4 days.
      • You can add your non-edible ingredients (like black peppercorns and bay leaves) to the mixture by creating a bouquet garni and adding them to the mason jar. This will allow your brine to be seasoned without these getting in the way.

      Nutrition

      Calories: 101kcal | Carbohydrates: 4g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 1374mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 2mg

      Air Fryer Fried Mushrooms

      by Leave a Comment

      So easy and perfectly crispy, these air fryer fried mushrooms are one delicious appetizer. Coated with a seasoned flour every bite is so good. Be sure to make extra!

      air fried mushrooms on 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!

      Where are my mushroom fans at - I know you are out there!

      This recipe has all of the taste, texture, and flavor of deep-fried mushrooms, but without the need for all of the oil, thanks to our trusty air fryer! I originally fell in love with oyster mushrooms when I saw someone use it as a sub for vegan fried chicken. I don't think these are a great sub for fried chicken but they are mighty delicious.

      Oyster mushrooms are big and provide a delicious mushroom flavor, making them perfect for making fried mushrooms. To keep this recipe Vegan, I use almond milk and mustard to base before I coat it in seasoned flour.

      You could also sub with other kinds of mushrooms if you prefer.

      Be sure to try my Cream of Mushroom Soup and Mushroom Risotto too!

      How to make Air Fryer Fried Mushrooms

      • Gather your ingredients.
      Ingredients to make the recipe on white plates. Flour with seasoning, oyster mushrooms, and almond milk with mustard and hot sauce.
      • In a shallow bowl, whisk together almond milk, mustard, and hot sauce. Set aside.
      • In another shallow bowl, whisk together all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Set aside.
      • Coat each mushroom piece in the milk mixture, drain off excess, and then coat it in the flour mixture, shaking of extra.
      Showing how to coat the mushroom pieces.
      • Place coated pieces on a plate or dish and place in the refrigerator for 20 minutes. This will help that flour mixture stick to the mushrooms.
      Mushrooms coated in the batter.
      • Meanwhile, preheat the air fryer to 400 degrees Fahrenheit.
      • Place the chilled mushroom pieces in the preheated air fryer basket and cook on 400F for 10-12 minutes, flipping and spraying with oil halfway through.
      Flipping the mushrooms halfway through cooking.
      • Serve and enjoy.
      Fried mushrooms in an air fryer basket.

      What are the best mushrooms to use?

      I like to use oyster mushrooms for this recipe, they have a meaty texture and a slightly sweet but mild flavor. You can use any mushrooms you like in this recipe through, white button mushrooms, sliced portobellos or shitake, all work great!

      Can you make them ahead of time?

      These mushrooms are super quick to cook and are best served as soon as they are made. You can coat them in the batter a few hours ahead of time and keep them covered in the fridge until ready to cook. if you do have leftovers, they can be reheated in the air fryer at 350F for a couple of minutes to heat through.

      How do you serve them?

      These air fryer fried mushrooms are a great appetizer to serve with your favorite dips and sauces. Try them with any of these favorites:

      Air fryer fried mushrooms on a white plate.

      Recipe Notes and Tips

      • You can leave the oyster mushroom pieces whole if you like, just cook for a few minutes longer.
      • Mushroom pieces may seem limp halfway through cooking. Make sure to spray with oil and flip for them to become crispy.
      • Make sure the mushroom pieces are not overlapping in the air fryer.

      More Air Fryer Recipes

      Fried mushrooms in an air fryer basket.
      Print Recipe
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      Air Fryer Fried Mushrooms

      So easy and perfectly crispy, these air fryer fried mushrooms are one delicious appetizer. Coated with a seasoned flour every bite is so good. Be sure to make extra!
      Prep Time10 minutes
      Cook Time10 minutes
      Total Time20 minutes
      Course: Appetizer
      Cuisine: American
      Keyword: crispy fried mushrooms, how to cook mushrooms in the air fryer, how to fry mushrooms
      Servings: 4 servings
      Calories: 91kcal
      Author: Tanya

      Ingredients

      • 6 oz oyster mushrooms rinsed and dried, broken into large pieces
      • ¼ cup almond milk
      • 1 Tablespoon yellow mustard
      • 1 teaspoon hot sauce
      • ½ cup all-purpose flour
      • 1 teaspoon seasoned salt
      • 1 teaspoon garlic powder
      • 1 teaspoon onion powder
      • 1 teaspoon Italian seasoning
      • ½ teaspoon cayenne pepper
      • Oil for spraying canola, avocado, vegetable, etc

      Instructions

      • In a shallow bowl, whisk together almond milk, mustard, and hot sauce. Set aside.
      • In another shallow bowl, whisk together all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Set aside.
      • Coat each mushroom piece in the milk mixture, drain off excess, and then coat it in the flour mixture, shaking of extra. Place coated pieces on a plate or dish and place in the refrigerator for 20 minutes.
      • Meanwhile, preheat the air fryer to 400 degrees Fahrenheit.
      • Place the chilled mushroom pieces in the preheated air fryer basket and cook for 10-12 minutes, flipping and spray with oil halfway through.
      • Serve and enjoy.

      Video

      Notes

      • You can leave the oyster mushroom pieces whole if you like, just cook for a few minutes longer.
      • Mushroom pieces may seem limp halfway through cooking. Make sure to spray with oil and flip for them to become crispy.
      • Make sure the mushroom pieces are not overlapping in the air fryer.
      • Feel free to use other types of mushrooms in this recipe.

      Nutrition

      Calories: 91kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 684mg | Potassium: 228mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

      Air Fryer Scallops with Garlic Herb Butter

      by 9 Comments

      Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!

      Cooked scallops on a white plate next to slices of lemon.

      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 a little nervous about cooking scallops perfectly on the stovetop, this method has you covered and feeling like a pro in the kitchen! I first learned all about scallops (I literally spent hours researching them) when I made this pan-seared scallop recipe but decided to give them a go in my air fryer. I'm glad I did, because they're so good and easy.

      These fresh scallops are cooked in a delicious lemon, herb, and garlic butter. They're simple enough to serve as part of an easy weeknight meal and fancy enough to serve to guests for a sit down appetizer.

      Be sure to also try my Air Fryer Salmon Patties and Air Fryer Crab Legs too!

      How to make air fryer scallops

      • Gather your ingredients.
      Scallops on a baking sheet next to the garlic herb butter mix.
      • Pat dry the scallops and set aside.
      Patting dry the scallops.
      • If your scallops have a little side muscle (sometimes called the foot), remove it.
      • Preheat the air fryer to 400 degrees Fahrenheit.
      • Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
      • Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Brush butter mixture on top of scallops.
      Brushing the air fryer basket and scallops with butter.
      • Cook scallops for 8-10 minutes, flipping halfway.
      • Serve and enjoy. Sprinkle additional parsley on top to fancy it up.
      The cooked scallops in the air fryer basket.

      What are the best scallops to use?

      For the best results use dry scallops, 'dry' simply means natural. Wet scallops are treated with a solution when they are caught to help keep the fresh for longer, where as dry scallops are left untreated. Wet scallops release more water when they are cooked, which means that you won't get that brown crispy sear on the edges.

      It's best to use fresh scallops if you can, if you use frozen be sure to thaw them fully before using them and make sure they are really patted well to remove as much excess water as you can.

      I also suggest using U10 scallops. These are larger scallops that have about 9-10 scallops per pound. These tend to brown the best in the air fryer and are nice, plump, and juicy.

      Can you make them ahead of time?

      Scallops are so quick to cook, so it's always best to cook them when you are ready to serve. If you do need to reheat them, it's important that you don't cook them any further or they can become tough and chewy. I find the best way to reheat them is in a microwave on a half heat to warm them through.

      What do you serve them with?

      These scallops are great to serve by themselves as a sit down appetizer with a garnish of fresh herbs, or serve them with a small salad or salsa. They are great to enjoy tossed on some freshly cooked pasta too for a main meal.

      Air fryer scallops on a serving plate with a bite taken out of one.

      Recipe Notes and Tips

      • Fresh scallops will keep in your fridge for up to two days. If they develop a strong fishy smell then they are past their best.
      • Make sure to use dry scallops in this recipe as wet scallops won’t brown.
      • If using smaller scallops, reduce the cook time.

      More Air Fryer Recipes

      Nine cooked scallops on a white plate.
      Print Recipe
      5 from 1 vote

      Air Fryer Scallops with Garlic Herb Butter

      Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!
      Prep Time5 minutes
      Cook Time10 minutes
      Total Time15 minutes
      Course: Appetizer
      Cuisine: American
      Keyword: air fried scallops, how to cook scallops in an air fryer, scallops with herbs and garlic
      Servings: 3 servings
      Calories: 176kcal
      Author: Tanya

      Equipment

      Ingredients

      • 1 lb scallops U10 dry scallops
      • 2 Tablespoon unsalted butter melted
      • 1 Tablespoon minced garlic
      • 1 teaspoon kosher salt or to taste
      • 1 teaspoon chopped parsley
      • 1 teaspoon lemon juice

      Instructions

      • Pat dry the scallops and set aside.
      • Preheat the air fryer to 400 degrees Fahrenheit.
      • Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
      • Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Spread mixture on top of scallops.
      • Cook scallops for 8-10 minutes, flipping halfway.
      • Serve and enjoy.

      Notes

      • Make sure to use dry scallops in this recipe as wet scallops won’t brown.
      • If using smaller scallops, reduce the cook time.

      Nutrition

      Calories: 176kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1369mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

      15 Easy Air Fryer Chicken Recipes

      by 11 Comments

      Over the years I have turned to my Air Fryer again and again to make chicken. I love the way it cooks in the Air Fryer and your reviews of my recipes indicate that you love poultry, like chicken and turkey, in the Air Fryer as well! I wanted to share some of the amazing easy-to-make chicken recipes I have created in the Air Fryer.

      Easy Air Fryer Chicken Recipes

      These chicken recipes come out perfect in the air fryer. From classic Fried Chicken, Jamaican Jerk Chicken, and chicken wings. The air fryer has got you covered.

      Nashville Style Hot Chicken Tenders (Air Fryer Recipe)

      These Nashville style hot chicken tenders are so easy to make in the air fryer! These tenders are so wonderfully crispy and juicy, they rival any you’ve had in a restaurant! Ready to serve in less than half an hour.

      Lemon Pepper Air Fryer Chicken Thighs

      This Lemon Pepper Air Fryer Chicken Thigh recipe is so easy and results in juicy moist full of flavor chicken. It's the perfect weeknight recipe full of flavor.

      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.

      Sticky BBQ Air Fryer Chicken Legs

      These air fryer chicken legs are so simple to make with just 3 ingredients! Perfect to serve as an appetizer or part of a main meal, they require very minimal prep and are ready to serve in about half an hour. Deliciously sticky and made with my homemade BBQ sauce.

      Air Fryer Sweet and Spicy Bacon Wrapped Chicken Bites

      These air fryer bacon-wrapped chicken bites are the perfect quick and easy appetizer. They're the perfect play on sweet, salty, and spicy wrapped into one bite.

      Jerk Chicken Wings

      These Jerk Chicken Wings are cooked in the air fryer and are made with just 3 ingredients! These spicy wings are easy to prep and make and perfect to serve as an appetizer or main.

      Chicken Patties with Garlic Aioli

      These delicious Chicken Patties are quick and easy to make and can be made in the air fryer or shallow fried on the stovetop. Served with a creamy garlic aioli dipping sauce, they can be served as a main or an appetizer.

      Healthier General Tso's Chicken Recipe in the Air Fryer

      General Tso's chicken is usually coated and fried first to that awesome crunchy chicken that's covered in sauce. This air fried version skips the frying and the excess oil to get the same crunchiness.

      Crispy Korean Air Fried Chicken Wings

      Using the air fryer and a little cornstarch gets these wings are extra crunchy. Once cooked, they are covered in a delicious gochujang sauce.

      Fried Chicken Tacos (Air Fryer)

      These Fried Chicken Tacos are absolutely delicious and ready in less than 20 minutes thanks to the Air Fryer. Golden air fried chicken breast fried to perfection, topped with a vinegar-based slaw and spicy mayo wrapped up into a crispy taco.

      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 Chicken Nuggets (Chick-fil-A Copycat)

      These Air Fryer Chicken Nuggets are golden, delicious, and full of amazing flavor. Your family will love this copycat version of the Chic-fil-A nuggets.

      BBQ Air Fryer Chicken Breast

      This delicious and juicy chicken breast is made right in your Air Fryer after being covered with bbq seasoning. It’s perfect as a main course with a side or on a salad.

      Air Fryer Fried Chicken

      This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor. It’s one recipe you have to try in your Air Fryer.

      Air Fried Spatchcock Chicken

      It’s so easy to cook spatchcock chicken in the air fryer and the results are out of this world! The skin is perfectly crispy and the meat is tender and juicy. Ready to serve in about 45 minutes and made with 3 ingredients.

      Bonus recipes!!!

      If you also like turkey meat, you'll love these turkey recipes made in the air fryer.

      Easy Air Fryer Turkey Recipes

      These recipes for air fryer turkey are so delicious and quite easy. From turkey breast to turkey legs, and even turkey burgers.

      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. 

      Juicy Air Fryer Turkey Burgers

      These Air Fryer Turkey Burgers are juicy, delicious, and full of amazing flavor. I use my healthy secret ingredient to keep these turkey burgers nice and juicy with no added oil or butter.

      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. 

      BBQ Nachos Recipe

      by 8 Comments

      Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.

      bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.

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

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

      I love nachos because they’re quick to make, full of flavor, and cheesy. I also love BBQ….so of course, this combo of BBQ and cheesy nachos was bound to happen. I first tried this combo on a trip to Virginia and I was in love with the flavors. It’s now on our dinner rotation when I need a quick and easy meal.

      Although they're both delicious, nachos and BBQ can both get very messy.

      That’s why I use Reynolds Wrap® Non-Stick Foil for easy cleanup and to keep my pans nice and shiny. No one wants to scrub burnt cheese off their pans and the cheese belongs in your belly rather than stuck to the pan.

      Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to add cooking spray or oil, even for sticky foods like these cheesy nachos. Just add your ingredients right on the foil and watch the non-stick magic happen.

      How to make BBQ Nachos:

      Preheat your oven to 375 degrees Fahrenheit and gather your ingredients.

      ingredients for bbq nachos on white background

      Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick, and the nachos will lift right off after baking.

      Then lay a single layer of chips and half of the cheese. I use both Monterey Jack and Cheddar.

      collage of hand laying down foil and then chips and cheese being placed on it

      Then, add your BBQ Pork (or chicken or beans), corn, and jalapeño slices. Top with the remainder of your cheese.

      collage of nacho ingredients on sheet pan with foil

      Bake in the oven for 7-9 minutes or until the cheese has melted.

      Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

      finished bbq nachos with some removed and foil showing

      Tips on How to Layer your Nachos

      There’s an art to layering nachos to ensure that every chip has an equal amount of topping. Start with Reynolds Wrap® Non-Stick Foil to prevent sticking. Then, place your chips in a single layer. Do not overlap them. Cover that layer with cheese and toppings like meat, beans, and corn, then finish it with cheese before baking.

      Once it’s done cooking, add your cold ingredients like chopped onions, tomatoes, sour cream, and avocado.

      Other Important tips for making nachos

      ●      Use Reynolds Wrap® Non-Stick Foil for easy cleanup - Melted cheese can be a nightmare to scrub off of pans and I like my cheese to be on my plate rather than stuck to the pan. Lining the pan with non-stick foil is a must to keep your pans nice and clean. Reynolds Wrap® Non-Stick Foil is perfect for this recipe as nothing sticks to the foil, so you can enjoy every single bit of nachos and cheese. When using Reynolds Wrap® Non-Stick Foil, make sure the dull side is facing up. There’s also text that says non-stick side, so you know which side to use.

      ●      Only bake the chips, cheese, meat, and corn - Add toppings like sour cream, red onions, cilantro after you take the nachos out of the oven. This will give you that perfect combo of hot and cold ingredients.

      ●      Have fun with the toppings - The possibilities are endless when it comes to toppings on nachos. You can sub the pork for chicken or make it meatless by subbing a drained can of beans instead. Either way, you won’t be disappointed.

      ●      Leftover BBQ pork or chicken work great - Both my Shredded BBQ Pork and Shredded BBQ Chicken work great with this recipe.You can also quickly whip up some BBQ chicken by adding ½ cup of BBQ sauce to leftover shredded chicken or pork. I like to use the chicken from a rotisserie chicken from time to time.

      ●      Nachos are best eaten the day when you make them.

      hand pulling up nacho chip with Reynolds® Wrap Non-Stick foil box in background
      bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.
      Print Recipe
      4.67 from 3 votes

      BBQ Nachos Recipe

      Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.
      Prep Time10 minutes
      Cook Time7 minutes
      Total Time17 minutes
      Course: Appetizer, Main Course
      Cuisine: American
      Keyword: BBQ Nachos, Nachos
      Servings: 6 people
      Calories: 790kcal
      Author: Tanya

      Ingredients

      • Reynolds Wrap® Non-Stick Foil
      • 11 oz. bag of tortilla chips
      • 2 cups shredded Monterey Jack cheese
      • 2 cups shredded cheddar cheese
      • 1.5 cups BBQ pork or chicken
      • ½ cup corn kernels
      • 1 cup jalapeño slices
      • ½ cup red onion chopped
      • ½ cup BBQ sauce
      • ¼ cup chopped cilantro leaves
      • ¼ cup sour cream
      • 1 avocado peeled, cored and chopped
      • 2 Roma tomatoes chopped

      Instructions

      • Preheat the oven to 375 degrees Fahrenheit.
      • Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick. Then lay a single layer of chips and half of the cheese. Then add your BBQ Pork (or chicken or beans), corn, and jalapeños. Then top with the remainder of your cheese.
      • Bake in the oven for 7-9 minutes or until the cheese has melted.
      • Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

      Nutrition

      Calories: 790kcal | Carbohydrates: 65g | Protein: 33g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 1315mg | Sugar: 21g | Calcium: 677mg

      Southern Potato Salad Recipe

      by 19 Comments

      Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.

      Southern potato salad dressing in a white bowl sprinkled with paprika.

      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!

      Living in the South, I've tried all kinds of potato salad...but this potato salad belongs on your table. Whether it's a large gathering or you need it for a side dish for a fried chicken dinner, this recipe right here is what you need.

      Made with dill relish, mustard, honey, mayo and crunchy vegetables, this Southern potato salad is creamy, sweet and tangy with a great texture.

      Simple and quick to make, every bite is truly delicious!

      How to make Southern potato salad

      • Gather your ingredients.
      Ingredients for the recipe in bowls.
      • Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes.
      Boiling the potatoes.
      • Strain the potatoes and set aside to cool.
      The cooked potatoes being drained.
      • Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined.
      The ingredients for the mayonnaise dressing mixed together in a white bowl
      • Add remaining ingredients (including the cooled potatoes).
      The ingredients added to the mayonnaise.
      • Stir until combined. Cover and refrigerate for at least 1 hour or overnight.
      The potato salad mixed together in a white bowl.
      • Add salt and pepper to taste and garnish with paprika. Serve and enjoy.
      Overhead shot of the Southern potato salad in a white bowl.

      What are the best potatoes to use?

      This potato salad is best made with starchy, floury potatoes. Yukon gold and red potatoes are best to use, however russet potatoes can be used as well. Avoid waxy potatoes like fingerlings and salad potatoes for this.

      Can you make it ahead of time?

      This is a great make ahead dish, so it's ideal for cookouts. Once you have made it, cover it and place it in the fridge. It will keep well for up to 5 days. The flavors develop overtime, so it's best to let it rest for at least an hour. Don't leave the potato salad at room temperature for more than two hours.

      What do you serve it with?

      This Southern potato salad is great to serve with meat, chicken, seafood and veggie mains. It's an excellent addition to anything grilled and is perfect for cookouts, picnics and pot lucks. Try it with:

      Close up of the potato salad garnished with paprika.

      Recipe Notes and Tips

      • Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
      • Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
      • Let your Southern potato salad sit for at least an hour before serving for the best flavor.

      More Side Dishes

      Watch this video tutorial and see how I make this potato salad from start to finish.

      southern potato salad in bowl topped with paprika
      Print Recipe
      4.89 from 9 votes

      Southern Potato Salad Recipe

      Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.
      Prep Time10 minutes
      Cook Time10 minutes
      Total Time20 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: creamy potato salad, potato salad with mayonnaise, potato salad with relish
      Servings: 6 to 8 servings
      Calories: 360kcal
      Author: Tanya

      Ingredients

      • 2 lbs Yukon Gold Potatoes about 4 potatoes, peeled and chopped into 1 inch chunks
      • ¾ cup of mayonnaise
      • 2 Tablespoon of yellow mustard
      • 2 Tablespoon dill relish
      • 2 teaspoon honey
      • ½ a sweet onion diced (about ½ cup)
      • ½ a red bell pepper diced (about ½ cup)
      • 1 celery stalk diced (about ½ cup)
      • 2 boiled eggs chopped
      • Salt and pepper to taste
      • Paprika to sprinkle on top for garnish optional

      Instructions

      • Place potatoes in a large pot and cover potatoes with cold water by about 2 inch. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set aside to cool.
      • Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined. Add remaining ingredients (including the cooled potatoes) and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
      • Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

      Video

      Notes

      • Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
      • Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
      • Let your Southern potato salad sit for at least an hour before serving for the best flavor.
      • Yukon gold, red potatoes are best to use with this dish however russet potatoes can be used as well.

      Nutrition

      Calories: 360kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 327mg | Potassium: 731mg | Fiber: 4g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 2mg

      Air Fryer Salmon Patties

      by 9 Comments

      Quick and easy to make, these air fryer salmon patties are wonderfully flavorful and so simple to make. Serve as an appetizer or as part of a main for one delicious bite!

      Six salmon patties on a plate served with sour cream and a wedge of lemon.

      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 just know that you are going to adore this salmon cake recipe! It's so full of flavor and my take on this classic recipe. I use canned salmon and my air fryer for this recipe, but you could totally use fresh and make it on the stove if you like.

      These patties take minutes to make and are great to serve as an appetizer or as part of a quick and easy weeknight meal. Every bite is so flavorful, trust me, you are sure to impress with this dish!

      Be sure to check out my Air Fryer Crab Cakes and Air Fryer Crispy Shrimp.

      How to make air fryer salmon patties

      • Gather your ingredients.
      Ingredients to make the salmon patties in glass bowls.
      • In a bowl, combine drained canned salmon, ½ cup bread crumbs, egg, sweet onion, red bell pepper, garlic, mayonnaise, lemon juice, mustard, and celery salt.
      The ingredients mixed together in a bowl.
      • Form mixture into 6 patties and place in the freezer for 15-20 minutes. This will firm them up so they don't break apart.
      The mixture formed into six patties.
      • Preheat the air fryer to 370 Fahrenheit.
      • Spread the remaining ½ cup of breadcrumbs in a shallow dish. Remove the patties from the freezer and coat patties in the breadcrumbs.
      The patties being covered with breadcrumbs.
      • Place in the preheated air fryer basket and cook for 11-13 minutes, flipping and spraying with oil halfway.
      The salmon patties in the air fryer before and after cooking.

      Serve and enjoy.

      salmon patties cooked inside air fryer basket

      Can you make these without an air fryer?

      These salmon patties are so effortless to cook in the air fryer, but you can pan fry them too. Simply fry the patties in an oiled pan over medium-high heat until browned, about 3-4 minutes each side.

      You can also oven bake them, although they won't be as crispy. Place them in a preheated oven at 400F for 20 minutes, flipping halfway through.

      What's the best salmon to use?

      I like to use canned salmon for this recipe, it makes the dish super convenient and quick. If you have fresh salmon, you can of course use that, but be sure to cook it first, either on the stovetop or in the oven, before flaking and combining with the other ingredients.

      What do you serve them with?

      I love to serve these as an appetizer with some remoulade or tartar sauce and some lemon wedges. They work great as a light lunch or brunch too, served with a nice fresh salad.

      Serve them as a main with some French fries, creamy mashed potatoes and steamed veggies.

      Four salmon patties stacked on top of each other and topped with tartar sauce

      Recipe Notes and Tips

      • Make them gluten-free by using GF breadcrumbs.
      • Be sure to freeze the patties before breading them or they can fall apart.
      • You can serve these without removing the bones if you prefer. You could also use three 5 oz cans of skinless, boneless, Wild Caught pink salmon.
      • Leftovers will keep well for up to 4 days in the fridge and can be reheated in the air fryer at 360F for 4 minutes.
      Salmon patty on white plate cut in half to show inside

      More Salmon Recipes

      air fryer salmon patties on white plate with tartar sauce on one
      Print Recipe
      5 from 3 votes

      Air Fryer Salmon Patties

      Quick and easy to make, these air fryer salmon patties are wonderfully flavorful and so simple to make. Serve as an appetizer or as part of a main for one delicious bite!
      Prep Time10 minutes
      Cook Time10 minutes
      Freezer time15 minutes
      Total Time35 minutes
      Course: Appetizer, Main Course
      Cuisine: American
      Keyword: air fried salmon cakes, air fried salmon patties, how to cook salmon patties in the air fryer
      Servings: 6 patties
      Calories: 228kcal
      Author: Tanya

      Ingredients

      • 14.5 oz can of Wild Caught Alaskan salmon , drained, bones and skin removed
      • 1 cup of Italian bread crumbs separated
      • 1 large egg lightly beaten
      • ¼ cup diced sweet onion
      • ½ cup diced red bell pepper
      • ½ teaspoon minced garlic
      • 2 Tablespoon mayonnaise
      • 2 Tablespoon fresh lemon juice
      • 2 teaspoon mustard
      • ¼ teaspoon celery salt
      • Oil for spraying

      Instructions

      • In a bowl, combine salmon, ½ cup bread crumbs, egg, sweet onion, red bell pepper, garlic, mayonnaise, lemon juice, mustard, and celery salt.
      • Form mixture into 6 patties and place in the freezer for 15-20 minutes.
      • Preheat the air fryer to 370 Fahrenheit.
      • Spread the remaining ½ cup of breadcrumbs in a shallow dish. Remove the patties from the freezer and coat patties in the breadcrumbs.
      • Place in the preheated air fryer basket and cook for 11-13 minutes, flipping and spraying with oil halfway. Serve and enjoy.

      Notes

      • Make them gluten-free by using GF breadcrumbs.
      • Be sure to freeze the patties before breading them or they can fall apart.
      • You can serve these without removing the bones if you prefer. You could also use three 5 oz cans of skinless, boneless, Wild Caught pink salmon.
      • Leftovers will keep well for up to 4 days in the fridge and can be reheated in the air fryer at 360F for 4 minutes.
      • To pan-fry, follow the directions but pan fry the patties in an oiled pan over medium-high heat until browned, about 3-4 minutes each side.

        Nutrition

        Calories: 228kcal | Carbohydrates: 16g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 685mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 19mg | Calcium: 240mg | Iron: 2mg

        Vinegar Coleslaw

        by 3 Comments

        This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.

        Red cabbage vinegar coleslaw served 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!

        A good slaw is one of my must-haves at any BBQ or picnic, and this vinegar coleslaw ticks all the right boxes! It's the kind of slaw that goes along perfectly with this North Carolina BBQ pulled pork.

        The vinegar slaw you find in North Carolina is usually red, hence the popular name called red slaw. Mine is purple..or greeinish brown depending on the kind of cabbage I use.

        This slaw is made without mayo so it's a healthier option compared to a creamy slaw. Low in fat and calories, it's one tasty side you can feel good about enjoying!

        This is great to serve on top of my air fryer hot dogs or turkey burgers, or as a side for your favorite BBQ meats.

        How to make vinegar slaw

        • Gather your ingredients. Chop your cabbage and green onion.
        Ingredients for the vinegar coleslaw on a marble work surface.
        • Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl.
        The ingredients for the slaw in a white bowl.
        • Stir until thoroughly combined.
        A wooden spoon mixing the ingredients together.
        • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

        How long does it keep?

        Once you have made your slaw, keep it covered in the fridge and it will keep well for around 3 to 4 days. After a day, the cabbage will start to release some liquid into the bowl, so you may want to strain this additional water before serving.

        If you can, let the slaw sit for at least one hour before serving to let the flavors develop, and overnight is preferable.

        Can you use green or red cabbage?

        You can use either in this vinegar coleslaw recipe. I love the vibrancy of the red, and I think it works so well with BBQ meats like brisket and ribs, but green will work just as well.

        I find the flavor of green cabbage to be slightly more peppery and red to be a little sweeter, so go with whatever you love!

        What's the best way to shred cabbage?

        For this slaw, I wanted to really finely shred the cabbage, so the best way to do this is in a food processor.

        1. Remove the core of the cabbage.
        2. Cut into large pieces and place in the food processor.
        3. Shred.
        4. Remove and process the green onions.
        Four step by step photos to show how to shred the cabbage.

        If you prefer a chunkier slaw, you can of course cut the cabbage by hand into strips. You can also use a vegetable peeler to shred it quickly; cut the cabbage into quarters and run the peeler down the cut side.

        I prefer this vinegar slaw to be super fine, but either way works well.

        Recipe Notes and Tips

        • For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
        • Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
        • You can use green or red cabbage for this recipe.
        • If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.
        Close up of a wooden spoon in the vinegar coleslaw.

        More Salad Recipes

        Red cabbage vinegar coleslaw served in a white bowl.
        Print Recipe
        5 from 2 votes

        Vinegar Coleslaw

        This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.
        Prep Time10 minutes
        Total Time10 minutes
        Course: Salad, Side Dish
        Cuisine: American
        Keyword: bbq coleslaw recipe, no mayo coleslaw, simple coleslaw recipe
        Servings: 4 servings
        Calories: 101kcal
        Author: Tanya

        Ingredients

        • ½ of a medium red cabbage about 4 cups cabbage, finely chopped
        • 3 green onions finely chopped
        • ½ cup ketchup
        • ⅓ cup apple cider vinegar
        • 2 ½ Tablespoon granulated sugar
        • 1 teaspoon crushed red pepper flakes
        • 1 teaspoon kosher salt or to taste
        • 1 teaspoon ground black pepper
        • 1-2 dashes of hot sauce

        Instructions

        • Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl and stir until thoroughly combined.
        • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

        Notes

        • For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
        • Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
        • You can use green or red cabbage for this recipe.
        • If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.

        Nutrition

        Calories: 101kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 885mg | Potassium: 344mg | Fiber: 3g | Sugar: 18g | Vitamin A: 506IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 1mg

        Perfect Sous Vide Pork Chops

        by Leave a Comment

        Make delicious and tender pork chops with this sous vide pork chops recipe. Perfectly juicy and effortless to make with the help of a precision cooker and a water bath.

        sliced pork chop on 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!

        Pork chops are one of my favorite dinners, but if you often run into the issue of overcooked and dry meat, then sous vide is a fool proof way of keeping it nice and juicy and full of flavor.

        This easy technique is so simple, and results in the best pork chops every single time. Give it a go, you'll be so pleased you did!

        For more pork recipes, be sure to check out my perfect air fryer pork chops and my crispy pork carnitas

        What is sous vide?

        If you haven't tried the sous vide method of cooking, it's definitely worth a try - I love mine! You basically vacuum seal your food, and then cook it in temperature controlled water.

        This process means that you will never overcook your food as the water is set to a certain temperature, for pork 140F, so you run no risk of cooking it past that while it's in the water.

        Sous vide meat is then usually quuckly seared to brown the sides.

        Cooking sous vide takes longer than cooking it on the stovetop or in the oven, but the process is extremely hands off.

        How to make sous vide pork chops

        • Gather your ingredients and equipment. You'll need pork loin chops, seasonings and oil, a immersion circulator, and a large pot or bin with enough water to cover the food. You'll also need sealable plastic bags to place the food in before placing in the water bath.
        ingredients for pork chops on white table
        • Clip the immersion circulator to the side of the large pot or basin, I use a 16qt stockpot. Add water and fill it until the minimum water level of the circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 140F (60C). Set the time anywhere from 1-4 hours.
        immersion circulator in large pot with water filled beyond the minimum line
        • Add to a plastic sous vide bag or sealable bag. Suck out the air and seal.
        pork chops sealed in bag
        • Once the temperature in the water bath has been reached, add the sealed pork chops and allow the chops to cook for at least an hour and no longer than 4 hours.
        sealed pork chops in water bath cooking
        • Remove pork chops and pat them dry.
        pork chops on white background
        • Heat olive oil in a medium heavy bottomed skillet over high heat. Add pork chops and sear each side until brown, about 1-2 minutes per side.
        pork chops in skillet

        Remove and serve.

        close up photo of browned pork chops

        Enjoy your perfectly cooked pork chop.

        pork chops sliced in front of blue napkin

        Is sous vide worth it?

        So you may feel that this isn't worth the extra time, but you are so wrong! There's a reason why so many restaurants use this cooking technique...because it's so delicious and the perfect hands off way to prepare your food!

        When you slow cook meat, especially tough cuts, the proteins are less likely to overcook and the meat stays wonderfully tender. This cooking method gives you that control.

        Sous vide gives you perfect consistency every time from top to bottom, and because the pork chops cook in their own juices, the flavor is much more bold and you end up with juicy rather than dry chops.

        Sous vide cooking is also a healthier option as you don't need to add as much additional fat during the cooking process.

        Serving Sugestions

        Serve these up with your favorite potato and veggies sides and you have one delicious meal on your hands! Try them with:

        Recipe Notes and Tips

        • The minimum time it takes for these pork chops to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes. Thicker chops (2 inches) need 90 minutes in the water bath. I also like to keep my chops at the correct temperature just in case I get busy and don't take them out at the end of 60 minutes.
        • I tend to add additional kosher salt to sous vide food after cooking. Always salt to taste to bring out the flavors.
        • I use a heavy bottomed skillet to get a nice sear on my pork chops after cooking. You could also toss them onto a grill.

        More Pork Recipes

        sous vide pork chops sliced on plate
        Print Recipe
        No ratings yet

        Perfect Sous Vide Pork Chops

        Make delicious and tender pork chops with this sous vide pork chops recipe. Perfectly juicy and effortless to make with the help of a precision cooker and a water bath.
        Prep Time10 minutes
        Cook Time1 hour 15 minutes
        Total Time1 hour 25 minutes
        Course: Main Course
        Cuisine: American
        Keyword: herbed pork chops, how to sous vide, how to sous vide pork chops, pork sous vide
        Servings: 2 servings
        Calories: 405kcal
        Author: Tanya

        Equipment

        Ingredients

        • 2 pork loin pork chops, center cut ¾ inch thick
        • 2 teaspoon Italian seasoning
        • 2 teaspoon lemon pepper seasoning
        • 3 sprigs thyme
        • ¼ teaspoon salt or to taste
        • 3 Tablespoon olive oil
        • Salt and pepper to taste

        Instructions

        • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 140F (60C). Set the time anywhere from 1-4 hours).
        • Season the pork chops with oil, Italian seasoning, lemon pepper seasoning, thyme, and salt and add to a plastic sous vide bag or sealable bag. Suck out the air and seal.
        • Once the temperature in the water bath has been reached, add the sealed pork chops and allow the chops to cook for at least 1 hour and no longer than 4 hours.
        • Remove pork chops and pat them dry.
        • Heat olive oil in a medium heavy bottomed skillet over high heat. Add pork chops and sear each side until brown, about 1-2 minutes per side. Remove and set aside. You can serve at this point or make a gravy.

        Notes

        • The minimum time it takes for these pork chops to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes. Thicker chops (2 inches) need 90 minutes in the water bath. I also like to keep my chops at the correct temperature just in case I get busy and don't take them out at the end of 60 minutes.
        • I tend to add additional kosher salt to sous vide food after cooking. Always salt to taste to bring out the flavors.
        • I use a heavy bottomed skillet to get a nice sear on my pork chops after cooking. You could also toss them onto a grill.
        •  

        Nutrition

        Calories: 405kcal | Carbohydrates: 3g | Protein: 29g | Fat: 30g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 371mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg

        Hot Dog Chili

        by 23 Comments

        Liven up your hot dogs with this homemade hot dog chili. Super easy to make with a few simple ingredients, it's one tasty topping!

        Hot dogs topped with chili on a blue 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!

        Hands down, one of our family favorites is hot dogs. The kids love them, and they are so often requested, and Mom and Dad are pretty big fans too!

        This hot dog chili is a great addition, and such an easy way to add some flavor and interest. Perfectly messy to eat!

        For more chili, be sure to check out my Instant Pot Chili and Turkey Chili recipes!

        A Quick Look at the Ingredients

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

        • Ground beef – I use lean ground beef for less grease.
        • Tomato sauce – Plain canned tomato sauce (not marinara).
        • Ketchup – Adds a little sweetness and tang.
        • Yellow mustard – Gives it that classic chili dog flavor.
        • Worcestershire sauce – Adds depth and umami.
        • Seasonings – Chili powder, garlic powder, onion powder, salt, and pepper.
        • Water – Helps everything simmer down into a saucy, spoonable chili. Feel free to sub with chicken broth if you prefer.
        Ingredients to make the recipe.

        How to make hot dog chili

        Gather your ingredients.

        Place the lean ground beef in a large, heavy-bottomed pot and cover it with water. Heat over medium-high heat, stirring to break up the clumps.

        This method skips browning the beef and boils it instead, which results in crumbled ground beef that doesn't clump together. Perfect for topping hot dogs.

        Beef and water in a large pot.
        The beef once it has browned.

        Once the beef is boiled and brown, add the remaining ingredients to the pot.

        Spices added to the beef.

        Stir and reduce the heat to low and allow to simmer for 45 minutes to 1 hour, stirring occasionally.

        Hot dog chili in a red pot after simmering.

        Serve over hot dogs or eat on its own.

        Can you make it in an Instant Pot?

        Yes! If you prefer not to use your stovetop, you can easily prepare this recipe in your electric pressure cooker. The full instructions are provided below in the recipe card; however, the process is straightforward.

        You can also make this in the slow cooker if you prefer. Brown the beef first, then add all the ingredients to your Crock-Pot and cook on low for 5 to 6 hours.

        Can you make it ahead of time?

        Yes, this is a great make-ahead topping and is freezer-friendly too. Let the hot dog chili cool to room temperature before placing it in an airtight container. It will keep well for 4 days in the fridge and up to 6 months in the freezer.

        Thaw frozen chili in the fridge overnight, and reheat it gently on the stovetop to serve.

        Recipe Variations

        This recipe is pretty awesome as it is, but there are a few easy swaps you can make to make it your own. Increase the amount of cayenne if you prefer your chili on the spicy side, or swap the ground beef for turkey, chicken, or plant-based 'meat' crumbles.

        You can easily turn this into a fuller chili to serve as a main too if you like. Add in some sautéed vegetables like onion, carrots, and bell peppers, and stir in some canned beans towards the end of cooking.

        To chili hot dogs topped with sliced onions.

        Tanya's Notes and Tips

        • Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili quite oily.
        • Serve with more of your favorite toppings for a loaded dog! Shredded cheese, chopped onions, sliced jalapeno, and sour cream take it over the top!
        Two chili hot dogs served on a plate ready to eat.

        More Family Favorite Recipes

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

        Hot dogs topped with chili on a blue plate.
        Print Recipe
        4.69 from 22 votes

        Hot Dog Chili

        Liven up your hot dogs with this homemade hot dog chili. Super easy to make with a few simple ingredients, it's one tasty topping!
        Prep Time10 minutes
        Cook Time1 hour
        Total Time1 hour 10 minutes
        Course: Main Course
        Cuisine: American
        Keyword: chili for hot dogs, homemade chili hot dogs
        Servings: 8 servings
        Calories: 113kcal
        Author: Tanya

        Ingredients

        Instructions

        • Place ground beef in a heavy-bottomed large pot and cover with water. Heat over medium-high heat, stirring to break up the clumps.
        • Once beef is browned, add the remaining ingredients.
        • Reduce heat to low and allow to simmer for 45 minutes to 1 hr, stirring occasionally.

        Electric Pressure Cooker Directions.

        • Reduce the amount of water in the ingredients by ½ cup.
        • Add ground beef and water to the pressure cooker. Break up the ground beef. Add chili powder, ground mustard, garlic powder, Worcestershire sauce, onion powder, kosher salt, and cayenne pepper to the pot. Stir to combine. Add tomato sauce and ketchup, but do not stir at this point.
        • Cover and cook on high pressure for 30 minutes. Allow to naturally release for 10 minutes. Open and stir. Press the sauté button on the pressure cooker and adjust to the less setting. Allow chili to sauté for 15 minutes, stirring occasionally until the mixture thickens.

        Video

        Notes

        • Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili quite oily.
        • Serve with more of your favorite toppings for a loaded dog! Shredded cheese, sliced jalapeno and sour cream take it over the top!

        Nutrition

        Calories: 113kcal | Carbohydrates: 8g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 624mg | Potassium: 452mg | Fiber: 1g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg

        Chili Powder Substitute

        by 2 Comments

        Run out of chili powder for your favorite recipe? Fear not! This chili powder substitute is super easy to make with the spices in your pantry. This homemade spice mix is an easy way to add flavor to your dish.

        A labelled jar with chili powder substitute.

        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've all been there, you're ready to make your favorite chili recipe, you reach in your cupboard and there's none left! This chili powder substitute has saved dinner time on countless occasions in my house!

        Made with a blend of simple dried herbs and spices, whip up a big batch so it's always on hand!

        For more homemade seasonings, be sure to check out my ranch seasoning and dukkah spice mix.

        How to make this chili powder substitute

        • Place the ingredients together in a bowl.
        Spices and herbs in a white bowl.
        • Combine and store in an air-tight container.
        The spices and herbs mixed together.

        How long does it keep?

        This chili powder substitute will keep well for at least 6 months. Just keep it in a sealed jar or container, and store it in a cool place out of direct sunlight. Depending on the freshness of your spices, it can easily last for a year plus when stored correctly.

        How do you use it?

        Use this spice mix wherever you would normally use chili powder. Stir it into ground beef and chicken to add flavor to all of your meals. It's great for chili dogs, turkey chili, chicken chili, and other soups and stews.

        Why make a homemade seasoning mix?

        Homemade seasonings are a great way to make your meal exactly to your tastes, and this recipe is easy to customize. Add in more or less cayenne depending on how spicy you like things or change the amount of oregano for a herbier flavor.

        If you are anything like me, you always have lots of jars of spices in your cupboard, so there's no need to go out and buy more! Just mix together what you have and save yourself a trip to the store!

        Chili powder in a labelled jar with a spoon.

        Recipe Notes and Tips

        • Make sure your spices aren't stale before using them. Rub a little between your fingers and it should release an aroma. If it doesn't, it's time to buy some more.
        • Test your chili powder substitute for freshness before using each time.
        • Store in a cool dark place away from moisture and in an airtight container.
        • This recipe is easily doubled.
        Chili powder in a glass jar with a spoon.

        More Homemade Seasonings

        A labelled jar with chili powder substitute.
        Print Recipe
        4.75 from 4 votes

        Chili Powder Substitute

        Run out of chili powder for your favorite recipe? Fear not! This chili powder substitute is super easy to make with the spices in your pantry. An easy way to add flavor to your dish.
        Prep Time5 minutes
        Total Time5 minutes
        Course: Seasoning
        Cuisine: American
        Keyword: homemade chili powder, how to make chili powder
        Servings: 4 tablespoons
        Calories: 21kcal
        Author: Tanya

        Ingredients

        Instructions

        • Combine and store in an air-tight container.

        Notes

        • Make sure your spices aren't stale before using them. Rub a little between your fingers and it should release an aroma. If it doesn't, it's time to buy some more.
        • Test your chili powder substitute for freshness before using each time.
        • Store in a cool dark place away from moisture and in an airtight container.
        • This recipe is easily doubled.

        Nutrition

        Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1858IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

        The Best Air Fryer Lamb Chops

        by 92 Comments

        Cook the most perfect of lamb chops in minutes with your trusty air fryer! Marinated in red wine vinegar and herbs, the chops come out perfectly cooked and tender. Ready to serve in 15 minutes!

        Six cooked lamb chops 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!

        Lamb is one of my favorite meats! It has a robust taste that is slightly gamey and grassy and makes a welcome change from beef or chicken.

        When cooked in the air fryer, these lamb chops are so succulent and have a nice crust to them. They come out perfectly cooked and I love that they are ready to serve in minutes!

        If you love lamb, be sure to try my Moroccan Soup!

        How to make air fryer lamb chops

        • Combine lamb chops, olive oil, red wine vinegar, rosemary, oregano, salt, garlic powder, and black pepper in a bowl. Rub the marinade into the meat and cover and chill for 1 hour.
        Raw lamb chops in the marinade.
        • Preheat air fryer to 400 degrees Fahrenheit.
        • Add lamb chops to the air fryer basket.
        Raw lamb chops placed in the air fryer basket.
        • Cook for 7-9 minutes, flipping halfway.
        Cooked lamb chops in the air fryer basket.
        Close up of the cooked lamb chops in the air fryer with chimicurri sauce on it.

        How do you know when the lamb is cooked?

        Cooking the lamb chops in the air fryer will take between 7 and 9 minutes. The easiest way to make sure it is cooked to your liking is to use an Instant read thermometer. At 120F they will be rare, 130F is medium and over 145F is well done.

        When cooked past medium, the gamey flavor of the lamb becomes more pronounced.

        How long can you marinate the lamb?

        Lamb chops are fairly tender, and because we use red wine vinegar in the marinade, they don't need to be prepped too far ahead of time. I find an hour of marinating works perfectly, but you can leave them for up to 5 hours. If you leave them longer than that, the acid can start to break down the fibers too much and your lamb can turn out tough.

        What so you serve with them?

        These air fried lamb chops are perfect to serve as a quick and easy weeknight meal, but fancy enough to serve to guests and they make for an excellent Easter meal. They are great with all kinds of veggie and potato sides. Try them with:

        Lamb chops on a white plate with the end cut off.

        Recipe Notes and Tips

        • The temperature of the lamb should reach an internal temperature of 145 degrees Fahrenheit for medium-well.
        • The cut of lamb makes a difference in the gaminess of the lamb. Lamb Leg Chops will have less of a gamey flavor but they usually are more expensive.
        • This lamb recipe is great accompanied with a homemade chimichurri sauce.

        More Air Fryer Recipes

        Watch this video tutorial and see how I make these lamb chops from start to finish.

        air fryer lamb chops in the air fryer basket covered with chimichurri sauce
        Print Recipe
        4.82 from 83 votes

        The Best Air Fryer Lamb Chops

        Cook the most perfect of lamb chops in minutes with your trusty air fryer! Marinaded in red wine vinegar and herbs, the chops come out perfectly cooked and tender.
        Prep Time5 minutes
        Cook Time8 minutes
        Marinating time1 hour
        Total Time13 minutes
        Course: Main Course
        Cuisine: American
        Keyword: air fried lamb recipe, how to cook lamb chops. inan air fryer, quick lamb chop recipe
        Servings: 4 servings
        Calories: 350kcal
        Author: Tanya

        Ingredients

        • 1.5 lbs lamb chops lamb loin chops or lamb leg chops

        Marinade

        • 2 Tablespoon olive oil
        • 1 Tablespoon red wine vinegar
        • 1 teaspoon dried rosemary
        • ½ teaspoon dried oregano
        • ½ teaspoon kosher salt
        • ½ teaspoon garlic powder
        • ¼ teaspoon black pepper

        Instructions

        • Combine lamb chops, olive oil, red wine vinegar, rosemary, oregano, salt, garlic powder, and black pepper in a bowl. Rub the marinade into the meat and cover and chill for 1 hour.
        • Preheat air fryer to 400 degrees Fahrenheit.
        • Add lamb chops to the air fryer basket and cook for 7-9 minutes, flipping halfway.

        Video

        Notes

        • The temperature of the lamb should reach an internal temperature of 145 degrees Fahrenheit for medium-well.
        • The cut of lamb makes a difference in the gaminess of the lamb. Lamb Leg Chops will have less of a gamey flavor but they usually are more expensive.
        • This lamb recipe is great accompanied with a homemade chimichurri sauce.

        Nutrition

        Calories: 350kcal | Carbohydrates: 1g | Protein: 42g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 391mg | Potassium: 547mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 4mg

        Chimichurri Sauce

        by 2 Comments

        This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home.

        Chimichurri served in a white bowl with a wooden spoon.

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

        This chimichurri sauce is a quick and easy way to add a burst of flavor to your meals.

        Made with a blend of herbs and spices, it's fresh and bold in flavor and it takes minutes to make.

        This is perfect sauce to top on steak, chicken, lamb chops, and even this rice recipe. Or use it like a marinade, like I did in my chimichurri chicken recipe.

        How to make chimichurri sauce

        Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped.

        The ingredients in a blender.
        The ingredients blended.

        Add to a medium-sized bowl.

        Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

        Green chimichurri in a white bowl ready to serve.

        How do you serve it?

        Traditionally, this Argentinean chimichurri is served as a condiment on top of grilled steaks, and it's also great with lamb. You don't need to stop there, though! It's great to use as a topping for a burger, whole roasted fish, drizzled over pizza, or even added to a pasta salad!

        How long does it keep?

        Because we use fresh herbs in this sauce, it doesn't have a super long shelf life. It will keep well, covered in the fridge for 2 to 3 days. If you want to make a larger batch, it freezes really well and will keep well for up to 3 months.

        Recipe Variations

        This is a fairly traditional chimichurri recipe, and it's a classic for a reason, it's so tasty! We use a mix of parsley and cilantro to make it, but if you don't like cilantro, you can make it with all parsley. Red wine vinegar can be swapped for white wine or apple cider vinegar if that's what you have. You can also increase or decrease the amount of chili flakes added to suit your taste.

        Close up of a wooden spoon in the green herb sauce.

        Recipe Notes and Tips

        • It's quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
        • Make sure your herbs are super fresh for the best flavor.
        • Use extra virgin olive oil rather than regular or light for this recipe.

        More Sauce Recipes

        Green chimichurri in a white bowl ready to serve.
        Print Recipe
        5 from 1 vote

        Chimichurri Sauce

        This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home in a blender.
        Prep Time5 minutes
        Total Time5 minutes
        Course: Condiment
        Cuisine: South American
        Keyword: Argentinean chimichurri sauce, blender chimichurri sauce, how to make chimichurri, sauce for steak
        Servings: 4 servings
        Calories: 171kcal
        Author: Tanya

        Ingredients

        • 1 cup chopped fresh flat-leaf parsley
        • ½ cup chopped fresh cilantro
        • 4 garlic cloves
        • ⅓ cup extra virgin olive oil
        • 2 Tablespoon red wine vinegar
        • ½ teaspoon Kosher salt
        • ¼ teaspoon red chili flakes
        • ⅛ teaspoon black pepper

        Instructions

        • Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped. Add to a medium-sized bowl.
        • Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

        Video

        Notes

        • Chimichurri sauce is on lamb and steaks.
        • It's quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
        • Make sure your herbs are super fresh for the best flavor.
        • Use extra virgin olive oil rather than regular or light for this recipe.

        Nutrition

        Calories: 171kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg

        Seasoned Air Fryer Asparagus

        by 11 Comments

        Delicious and healthy, this simple air fryer roasted asparagus is a breeze to make. Seasoned with garlic, lemon pepper, and salt, it's the best way to cook these veggies and they are super tasty!

        The aspsargus half way through cooking.

        Don't let your side dish be an after thought with this yummy air fryer asparagus recipe.

        Ready to serve in 10 minutes and made with just a few simple ingredients, this vegetable side dish is really versatile and can be served with so many mains.

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

        For more air fryer recipes, be sure to try my Grilled Cheese and Crab Legs!

        How to make air fryer asparagus

        • Gather your ingredients and preheat your air fryer to 380 degrees Fahrenheit.
        The ingredients to make the recipe.
        • Prep the asparagus by cutting of the woody ends. Depending on the size of the asparagus, you may also need to peel it. If the bottom is thicker than ½ inch, I peel it.
        How to prepare the asparagus.
        Asparagus stems being seasoned in a bowl.
        • Place in the preheated basket and cook for 7-9 minutes, until tender and tossing halfway.
        Asparagus in the air fryer basket ready to be cooked.
        • Squeeze with lemon and season with additional salt to taste
        The cooked asparagus in the air fryer basket.

        How do you peel asparagus?

        Before you season your asparagus, you will need to prep it.

        • Run the stems under water to rinse off any dirt and pat them dry.
        • The ends are quite woody, so you will need to remove those by either cutting them off with a knife, or bending the asparagus until the stem snaps off.
        • If your asparagus stems are very thick, you may want to peel the skin with a vegetable peeler.
        • They are now ready to season and cook.

        How to buy the best asparagus

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

        What do you serve it with?

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

        Asparagus served on a plate with slices of lemon.

        Recipe Notes and Tips

        • You’ll want to cut the woody ends of the asparagus.
        • I suggest peeling larger asparagus as they can be tough on the ends. If the asparagus bottom is ½ inch or larger, I cut and peel it.
        • Toss the asparagus half way through cooking so that all the stems cook evenly through.

        More Easy Side Dishes

        asparagus in an air fryer basket
        Print Recipe
        4.72 from 7 votes

        Seasoned Air Fryer Asparagus

        Delicious and healthy, this simple roasted asparagus side dish is a breeze to make in your air fryer. Seasoned with garlic, lemon and salt.
        Prep Time3 minutes
        Cook Time7 minutes
        Total Time10 minutes
        Course: Side Dish
        Cuisine: American
        Keyword: air fried asparagus, air fryer asparagus recipe, best way to cook asparagus
        Servings: 4 servings
        Calories: 86kcal
        Author: Tanya

        Ingredients

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

        Instructions

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

        Notes

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

        Nutrition

        Calories: 86kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

        Red Velvet Cheesecake (Pressure Cooker Recipe)

        by 8 Comments

        This delicious red velvet cheesecake is a wonderful treat for Valentine's Day, or any time of the year! Flavored with cocoa powder with a ginger cookie crust, this pressure cooker cheesecake comes out wonderfully light and fluffy.

        A slice of red velvet cheesecake with the end cut off with a fork.

        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!

        Do you have any plans for Valentine's Day? We are pretty low key on the day, but that doesn't mean I won't be enjoying this delicious red dessert!

        This red velvet cheesecake is all kinds of delicious. It has a decadent and rich chocolate flavor and the ginger snap crust is to die for.

        This cheesecake recipe is cooked in the Instant Pot and is totally foolproof. This method ensures the fluffiest and creamiest cheesecake you'll ever make!

        For more cheesecake recipes, be sure to try my Instant Pot Carrot Cake Cheesecake!

        How to make a red velvet cheesecake

        • Gather your ingredients.
        Ingredients to make the cheesecake.
        • Place cookie crumbs, sugar, and unsalted butter in a medium sized bowl and stir until combined.
        The ingredinets for the crust mixed together.
        • Place in the bottom of a greased 7 inch springform pan. Set aside.
        The cheesecake crust in a springform pan.
        • Place cream cheese, granulated sugar, and salt in a large bowl. Using a hand mixer, beat the cream cheese and sugar on medium speed until combined. Add sour cream, egg, vanilla extract, and vinegar and beat on medium speed until well blended. Remove about ¼ cup of the batter mixture and set aside.
        The cake batter mixed together.
        • Add cocoa powder and food coloring to the bowl and beat until incorporated.
        The red cake batter in a glass bowl.
        • Pour this mixture into the prepared springform pan and smooth the top.
        • Place the ¼ cup of set aside batter mixture on top of the cheesecake.
        Four dollops of white batter on the red cake.
        The white batter swirled into the red cake.
        • Cover springform pan with foil paper.
        • Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.
        • Cover and cook on high pressure for 35 minutes, allowing for natural release for 10 minutes.
        The ccheesecake wrapped with foil in a pressure cooker.
        • Remove cake and allow to cool on the counter, then transfer to the fridge. Refrigerate 2-24 hours, the longer the better.
        Overhead view of the red and white cheesecake.

        How do you stop the cheesecake from cracking?

        Cheesecakes can crack for two main reasons.

        1. If the cake batter is over mixed, this can cause cracking. If you whip too much air into it, the cake can rise and then collapse, causing the cracks.
        2. Cheesecakes also crack when the cool too quickly, so be sure to naturally release the pressure in your Instant Pot rather than a quick release.

        How long does it keep?

        Once your cheesecake has cooled in the fridge, cover it loosely with plastic wrap or foil. It's best within the first couple of days, but will keep well for 4 to 5.

        Can you freeze it?

        Yes, cheesecake freezes well, and you can freeze it in slices or whole. If freezing whole, I like to keep it in the springform pan. Wrap several times in plastic wrap and foil and it will keep for up to a month. For individual slices, it's best to freeze them solid on a baking sheet before wrapping and placing in a container or freezer bag.

        Thaw frozen cheesecake in the fridge overnight before enjoying.

        Side view of the red velvet cheesecake.

        Recipe Notes and Tips

        • Take care not to over mix the batter.
        • Natural release the pressure for the Instant Pot so that the cheesecake doesn't cool too quickly.

        More Pressure Cooker Recipes

        red velvet cheesecake on black plate
        Print Recipe
        5 from 4 votes

        Red Velvet Cheesecake

        This delicious red velvet cheesecake is a wonderful treat for Valentine's Day, or any time of the year!
        Prep Time15 minutes
        Cook Time35 minutes
        Natural release10 minutes
        Total Time1 hour
        Course: Dessert
        Cuisine: American
        Keyword: instant pot cheesecake, pressure cooker cheesecake, velentines day cheesecake
        Servings: 8 servings
        Calories: 381kcal
        Author: Tanya

        Ingredients

        Crust

        • ¾ cups ginger cookie crumbs crushed in a food processor
        • 1 Tablespoon sugar
        • 3 Tablespoon unsalted butter

        Filling

        • 2 8 oz packs cream cheese softened
        • ¾ cup granulated sugar
        • ¼ teaspoon salt
        • ¼ cup sour cream
        • 1 large egg
        • 1 ½ teaspoon vanilla extract
        • 1 teaspoon distilled vinegar
        • 2 Tablespoon cocoa powder
        • 2 oz red food coloring

        Instructions

        Prepare the crust

        • Place cookie crumbs, sugar, and unsalted butter in a medium sized bowl and stir until combined. Place in the bottom of a greased 7 inch springform pan. Set aside.

        Prepare the filling

        • Place cream cheese, granulated sugar, and salt in a large bowl. Using a hand mixer, eat the cream cheese and sugar on medium speed until combined. Add sour cream, egg, vanilla extract, and vinegar and beat on medium speed until well blended. Remove about ¼ cup of the batter mixture and set aside.
        • Add cocoa powder and food coloring to the bowl and beat until incorporated. Pour this mixture into the prepared springform pan and smooth the top.
        • Place the ¼ cup of set aside batter mixture on top of the cheesecake and create a swirl with a chopstick or toothpick.
        • Cover springform pan with foil paper.
        • Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.
        • Cook on high pressure for 35 minutes, allowing for natural release for 10 minutes.
        • Remove cake and allow to cool on the counter, then transfer to the fridge. Refrigerate 2-24 hours, the longer the better.

        Notes

        • Take care not to over mix the batter.
        • Natural release the pressure for the Instant Pot so that the cheesecake doesn't cool too quickly.

        Nutrition

        Calories: 381kcal | Carbohydrates: 32g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 322mg | Potassium: 152mg | Fiber: 1g | Sugar: 24g | Vitamin A: 967IU | Calcium: 78mg | Iron: 1mg

        Air Fryer Grilled Cheese (3 Ways)

        by 6 Comments

        Level up your grilled cheese game with your trusty air fryer, the results are out of this world and you will have the best grilled cheese on your hands in minutes. Choose from classic cheddar cheese, garlic butter grilled cheese or a BLT!

        A grilled cheese cut in half.

        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!

        Grilled cheese is one of my favorite things in the world, and I know I am not alone!

        This air fryer grilled cheese recipe is one of the most popular in my kitchen, and let me tell you, once you make them like this, you will never cook them on the stovetop again!

        The toast is so perfectly crisp and the cheese is melted all the way through, the hardest thing is choosing which sandwich to make!

        If you love these, be sure to try my Breakfast Sandwiches and Garlic Butter Cheese Steak Sandwiches!

        How to make air fryer grilled cheese

        Cheddar Cheese or Garlic Butter Grilled Cheese

        Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise, butter, or garlic butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo or butter. Put the sides of bread with cheese on it together. Place in the preheated air fryer basket and cook for 3 minutes.

        A grilled cheese in the air fryer basket before being cooked.

        Open the air fryer basket, flip, and cook for an additional 2 minutes or until the bread is toasty and the cheese has melted.

        The grilled cheese in an air fryer basket.

        Remove from air fryer and enjoy.

        A grilled cheese sandwich on a white plate cut into two triangles.

        BLT Grilled Cheese

        Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo.

        Lay the bread on top of each other in a way that they are partially covered. This will make it easier to open the bread to add the remaining ingredients.

        Once slice of bread on top of cheese on a piece of bread in an air fryer.

        Cook for 3 minutes. Open the sandwich and place bacon, tomato, and lettuce in the sandwich. Close the sandwich and flip the sandwich and cook for 2 minutes or until the bread is toasty.

        A BLT grilled cheese sandwich in the air fryer.

        Do you use mayo or butter for grilled cheese?

        You can use either butter or mayo for your grilled cheese. I prefer to use mayonnaise and if you haven't tried it yet, you must! The egg in the mayo helps to get the outside of the sandwich super crispy. It also has a higher heat point so you can easily get all the cheese melted without burning the outside. Butter also works well for this recipe. The garlic butter grilled cheese is one of my favorites.

        What do you serve it with?

        A grilled cheese is perfect for literally any occasion! This air fryer recipe is a great go to for a quick and tasty lunch. You can easily make it into a fuller meal by serving it with a side of fries and tomato soup.

        Variations

        A grilled cheese is so easy to make your own! These three recipes are always my go-to, but you can easily add in other ingredients that you have. Mix up your cheeses, or try adding in some shredded bbq chicken or thinly sliced steak.

        A BLT grilled cheese cut in half on a wooden chopping board.

        Recipe Notes and Tips

        You can use whatever bread you prefer for your grilled cheese. If using sliced sourdough bread, you may need an additional minute or two to get the nice golden crust.

        More Air Fryer Recipes

        A grilled cheese cut in half.
        Print Recipe
        5 from 1 vote

        Air Fryer Grilled Cheese (3 Ways)

        Level up your grilled cheese game with your trusty air fryer, the results are out of this world and you will have the best grilled cheese on your hands in minutes.
        Prep Time5 minutes
        Cook Time5 minutes
        Total Time10 minutes
        Course: Sandwich
        Cuisine: American
        Keyword: Air fried grilled cheese, BLT grilled cheese, how to make grilled cheese in an air fryer
        Servings: 1 grilled cheese
        Calories: 365kcal
        Author: Tanya

        Equipment

        Ingredients

        Cheddar Cheese Grilled Cheese

        • 2 Slices of white bread
        • 2 slices of cheddar cheese
        • 1 Tablespoon mayonnaise or butter

        Garlic Butter Grilled Cheese

        • 2 slices of white bread
        • 1 slices of provolone
        • 1 slices of mozzarella
        • 1 Tablespoon garlic herb butter

        BLT Grilled Cheese

        • 2 slices of white bread
        • 2 slices of cheddar cheddar cheese
        • 2 Slices of thick cut bacon cooked
        • 1 Roma tomato sliced thinly
        • 1 lettuce
        • 2 Tablespoon mayonnaise or butter

        Instructions

        For Cheddar Cheese and Garlic Butter Grilled Cheese

        • Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo. Put the bread together. Place in the preheated air fryer basket and cook for 3 minutes. Open the air fryer basket, flip, and cook for an additional 2 minutes or until the bread is toasty and the cheese has melted.

        BLT Grilled Cheese

        • Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo. Lay the bread on top of each other in a way that they are partially covered. This will make it easier to open the bread to add the remaining ingredients. Cook for 3 minutes. Open the sandwich and place bacon, tomato, and lettuce in the sandwich. Flip the sandwich and cook for 2 minutes or until the bread is toasty.

        Video

        Notes

        • You can use whatever bread you prefer for your grilled cheese. If using sliced sourdough bread, you may need an additional minute or two to get the nice golden crust.
        • Nutritional values are for one cheddar cheese grilled cheese sandwich.

        Nutrition

        Calories: 365kcal | Carbohydrates: 25g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 546mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 341IU | Calcium: 375mg | Iron: 2mg

        Pressure Cooker (Instant Pot) BBQ Chicken

        by 3 Comments

        It's so quick and easy to make a batch of shredded BBQ chicken in your pressure cooker. You just need four ingredients and it's ready to enjoy in less than 30 minutes!

        Shredded BBQ chicken being picked up with tongs.

        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!

        Time to grab you Instant Pot and make the most delicious pulled BBQ chicken for all your sandwich needs! This pressure cooker BBQ chicken is a true dump and go recipe and it results in the most flavorful shredded chicken.

        This is a great go to BBQ chicken recipe when you are running short on time and have hungry mouths to feed!

        For more BBQ recipes, be sure to try my BBQ Ribs and Sticky Chicken Legs!

        How to make pressure cooker BBQ chicken

        • Gather your ingredients.
        The ingredients for the recipe ready to use.
        • Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
        The chicken and other ingredients in the Instant Pot ready to cook.
        • Close and cook high pressure for 14 min.
        • After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
        The chicken in the pressure cooker after cooking.
        • Remove chicken and place in a large bowl and shred.
        Shredded chicken in a white bowl.
        • Add bbq sauce and serve how you like.
        BBQ sauce being stirred into the shredded chicken.

        What's the best cut of chicken to use?

        I find the best shredded BBQ chicken is made with a mixture breast and thighs for optimal texture and flavor. The thighs contain more fat to keep the chicken nice and juicy, as well as having a deeper flavor. You can use one or the other if you choose. Use skinless and boneless chicken so that it is easy to shred.

        What's the best BBQ sauce to use?

        You can use your favorite BBQ sauce for this recipe. If you are following a low carb or keto diet, use a sugar free sauce. If you have time, be sure to whip up a batch of my tangy BBQ sauce, otherwise your go to store bought bottle will work just great.

        As far as the seasoning to use in this recipe, my homemade bbq seasoning is perfect.

        Can you make it ahead of time?

        This pressure cooker BBQ chicken is great for meal prep and freezer meals.

        Refrigerate: Make the recipe and let the chicken cool to room temperature. Place it in an airtight container and it will keep well in the fridge for up to 4 days.

        Freeze: Make the recipe and let the chicken cool to room temperature. Place it in a ziplock bag, removing as much air as possible. It will keep well frozen for up to 3 months. Defrost in the fridge overnight before reheating.

        Reheat the chicken on the stovetop on a medium heat, stirring occasionally until heated through.

        BBQ shredded chicken served in a bun.

        Recipe Notes and Tips

        • The chicken needs to be naturally released from pressure. Do not quick release until after 10 minutes.
        • This is great to use as sandwiches, over rice, on pizza, and so much more.
        • Do not add the bbq sauce to the pressure cooker while it is pressure cooking.

        More Instant Pot Recipes

        Close up of pressure cooker BBQ chicken served in a burger bun.
        Print Recipe
        5 from 2 votes

        Pressure Cooker BBQ Chicken

        It's so quick and easy to make a batch of shredded BBQ chicken in your pressure cooker. You just need four ingredients and it's ready to enjoy in less than 30 minutes!
        Prep Time5 minutes
        Cook Time14 minutes
        Release pressure10 minutes
        Total Time29 minutes
        Course: Main Course
        Cuisine: American
        Keyword: BBQ pulled chicken, how to make shredded chicken, Instant Pot shredded chicken
        Servings: 6 servings
        Calories: 465kcal
        Author: Tanya

        Ingredients

        Instructions

        • Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
        • Close and cook high pressure for 14 min.
        • After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
        • Remove chicken and place in a large bowl and shred. Add bbq sauce and serve how you like.

        Notes

        • I prefer to use a combo of chicken breast and thighs for this recipe for optimal texture and flavor. You can use one or the other if you choose.
        • This is great to use as sandwiches, over rice, on pizza, and so much more.
        • Do not add the bbq sauce to the pressure cooker while it is pressure cooking.

        Nutrition

        Calories: 465kcal | Carbohydrates: 33g | Protein: 29g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 985mg | Potassium: 517mg | Fiber: 1g | Sugar: 24g | Vitamin A: 502IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 4mg

        Winter Fruit Salad

        by Leave a Comment

        This easy and delicious winter fruit salad recipe is the perfect side dish for breakfast, brunch, or an easy snack. Made with an array of fruits that are in season in the winter and tossed in a delicious orange and honey dressing. 

        white bowl with fruit salad inside of it with spoon sticking out in corner

        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!

        Brrr, it’s cold outside. And the only thing I can truly appreciate about this weather are the cute clothes, hot chocolate, and this healthy winter salad. Ha.

        All jokes aside, this salad is so easy you’ll want to make it weekly. It’s perfect for a small gathering or simply for meal prep. Just make the salad ahead of time and enjoy. 

        How to Make a Winter Fruit Salad

        Gather some of your favorite fruit that is in season in Winter and peel and chop them (except the apples, keep the skin on). Buying fruit that is in season will be cheaper and the quality will be much better. 

        ingredient photo of apples, clementines, kiwi, promegranate seeds, honey, orange juice, and mint leaves

        I opted for apples, kiwi, clementines, and pomegranate seeds. I also added some copped mint for an added burst of flavor. 

        Place the cut fruit in a large bowl. 

        various fruits in white bowl in rows

        Prepare the dressing by combining orange juice and honey in a small bowl and whisking until combined. Pour the dressing over the fruit and toss until combined.

        Fun fact, the citric acid, in the orange juice, will allow your apples to avoid turning brown for a couple of days. 

        orange juice being poured over fruit salad

        And there you have it, an easy, really easy, winter fruit salad. 

        winter fruit salad in a white bowl with a honey pot and fruit surrounding it

        Looking for more brunch recipes? Try these out:

        Watch this video tutorial and see how I make this Winter Fruit Salad from start to finish.

        orange juice being poured over fruit salad
        Print Recipe
        5 from 1 vote

        Winter Fruit Salad

        This easy and delicious winter fruit salad is the perfect side dish for breakfast, brunch, or an easy snack. Made with an array of fruits that are in season in the winter and tossed in a delicious orange and honey dressing.
        Prep Time10 minutes
        Cook Time0 minutes
        0 minutes
        Total Time10 minutes
        Course: Breakfast
        Cuisine: American
        Keyword: fruit salad, winter fruit salad
        Servings: 6 people
        Calories: 101kcal
        Author: Tanya

        Ingredients

        • 2 large apples chopped, honey crisp preferred
        • 2 kiwi fruit peeled and chopped
        • 2 clementines peeled and separated
        • 1 cup pomegranate seeds
        • 2 Tablespoon mint leaves finely chopped
        • ¼ cup orange juice
        • 1 Tablespoon honey

        Instructions

        • Place fruit and mint leaves in a large bowl.
        • In a separate small bowl, add orange juice and honey and whisk until combined. Pour over fruit and toss until combined.

        Video

        Notes

        • This salad can be made up to 3 days ahead. Any longer than that and your fruit may get too soft and your apples will start to brown. You’ll want to store this in an airtight container if making ahead.
        • The flavors in this salad will get stronger overtime, especially the mint. 

        Nutrition

        Calories: 101kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 298mg | Fiber: 4g | Sugar: 19g | Vitamin A: 151IU | Vitamin C: 51mg | Calcium: 28mg | Iron: 1mg

        Air Fryer Basket vs Air Fryer Toaster Oven, Side by Side

        by 60 Comments

        Many people have either an air fryer basket or an air fryer toaster oven and wonder how they can adapt recipes created for the basket to work in the oven. This blog post will provide you with a step-by-step breakdown of cooking in the basket vs the air fryer toaster oven. 

        french fries in air fryer basket on left, french fries in air fryer oven tray on right

        As a collector of air fryers...Really, I couldn’t stop myself from buying shiny new models. I found myself wondering what the difference was between the air fryer basket and the air fryer oven. The apparent difference is that one is larger than the other (the ovens typically provide more cooking space). Another difference was that baskets provided a nice little handle that allowed me to shake my food. But what about the actual food? Did they produce different results?

        I took some time to note how three of my popular recipes performed in each machine. I chose to make and take note of the following recipes:

        1. Frozen French Fries  
        2. Air Fryer Apple Chips
        3. Air Fryer Chicken Wings

        Things you should know beforehand:

        All air fryer brands are not created the same, so the two I used could have different results from the ones you may have at home. However, your cook times shouldn’t be much different than mine. 

        For the basket, I used the Cosori 5.8qt and for the oven, I used the Instant Omni Plus Air Fryer Toaster Oven. 

        For the first round of the air fryer basket vs air fryer toaster oven, let's start with frozen French fries...

        Air Fryer French Fries

        fries in air fryer basket on left and fries in air fryer tray for oven on right

        These air fryer French fries are the reason I bought an air fryer in the first place. I used frozen French fries for this side-by-side comparison. I typically air fry French fries anywhere from 8-12 minutes, depending on the type of fries and how thickly cut they are. 

        Amount: .75 lbs of frozen shoestring French fries.

        Preheat:  Both the basket and the oven were preheated at 400 degrees Fahrenheit for 5 minutes. Then, each was cooked at 400 degrees Fahrenheit until it reached the desired crispiness. 

        • Basket: The basket took 8 minutes to cook until it reached the desired crispiness. 
        • Oven: The oven took 13 minutes to cook until the desired crispness was achieved.
        cooked french fries on 2 white plates, with the text basket on left, the text oven on right
         
        • Winner: The basket, by a little...as it cooked a few minutes faster. 

        Air Fryer Apple Chips

        cooked apple slices in air fryer basket on left and apple slices in air fryer tray for oven on right

        These Air Fryer Apple Chips are another quick favorite snack for my girls and me. It’s just one way I can make them get that apple a day to keep the doctor away. I used 1 Gala apple for this recipe.  

        Amount: 1 large Gala apple sliced into 2.5mm slices.

        Preheat: None. I start apple chips from a cold basket. My air fryer oven does an automatic preheat time, so I adjusted the oven cook time to accommodate that. 

        • Basket: Cooked for 16 minutes to reach desired crispiness. 
        • Oven: Cooked for 17 minutes to reach the desired crispiness.
        2 white plates with cooked apple chips, text that says basket on left and text that says oven on right

        Winner: The oven, by a little. My husband said the ones in the oven tasted crispier. I thought they were the same. I’d say it’s a tie and with only a one-minute difference, I’d prefer to do these in the oven since there is more space.

        Air Fryer Chicken Wings

        These Air Fryer Chicken Wings are one of my all-time favorite things to make in the air fryer. So easy, crispy, and delicious. I cooked these wings without added seasonings to show the comparison.  

        cooked chicken wings in air freyr basket on left, cooked chicken wings in air fryer oven tray on right

        Amount: 1.83 lbs of chicken wings placed in each device. 

        Preheat: I preheated each machine to 400°F for 5 minutes before adding the wings.

        • Basket: Took 27 minutes to get the desired color and crispiness on these wings.
        • Oven: It took 38 minutes to achieve the desired color and crispiness on these wings. Please note that the wings in the photo above, on the right, show the oven wings pulled at 27 minutes. They were much lighter than the wings in the basket, so I added them back in until they were a deeper brown.  
        2 white plates with cooked chicken wings, text that says basket on left, text that says oven on right.

        Winner: The basket. The wings were done much faster. However, once I increased the time on the oven wings, I could not tell a difference.

        Conclusions:

        • Whether it’s the air fryer basket or the air fryer oven, both will cook faster than a conventional oven. An air fryer basket and oven typically take 5 minutes to preheat.  
        • The air fryer basket tends to cook foods a little faster than the air fryer oven, and the cooking time will vary between machines and types of food being cooked. 
        • The air fryer oven can hold more food. Although not pictured here, we use our air fryer oven to make pizza in the air fryer. We’re only able to fit one small-sized pizza in the air fryer basket. With the oven, we can fit two pan-sized pizzas side by side. 
        • When converting recipes created for an air fryer basket to an air fryer oven, plan to cook the recipes for a slightly longer time. As each air fryer is different, keep a close eye on the food. You can watch the food in the oven as it cooks, so you don't overcook it.

        I hope you found this side by side comparison helpful. If you’re looking for more helpful articles about air frying, check out these articles: