Slow Cooker Cheesy Hot Shrimp Dip

August 5, 2021 by Tanya 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.

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

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.

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.

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:

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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

Cook Time1 30

Total Time1 35

Course: Appetizer

Cuisine: American

Keyword: hot shrimp dip, slow cooker hot shrimp dip, slow cooker recipe

Servings: people

Calories: 155kcal

Author: Tanya

Equipment

Slow Cooker

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

Homemade Pumpkin Pie

August 4, 2021 by Tanya 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.

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

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

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.

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.

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.

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

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5 from 3 votes

Homemade Pumpkin Pie

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: easy pumpkin pie recipe, how to make a pumpkin pie, pumpkin pie filling recipe

Servings: 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

Pumpkin Pie Spice Blend

August 4, 2021 by Tanya 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.

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

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

My 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.

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.

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

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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

Total Time5

Course: Seasoning

Cuisine: American

Keyword: DIY pumpkin spice mix, homemade pumpkin pie spice, how to make pumpkin pie spice

Servings: 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

Air Fryer Fried Pickles

August 3, 2021 by Tanya 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.

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

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!

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,

Then the flour mixture. Make sure to shake 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.

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

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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

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Keyword: air fried pickles, crispy air fried pickles, how to air fry pickles

Servings: 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

Easy Oven-Baked Fish

August 2, 2021 by Tanya 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.

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

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 to use my air fryer when it comes to making fish, the oven is great for larger portions.

This easy oven-baked fish recipe is so effortless to make; it's the perfect option after a long and busy day. It takes minutes to prep, and it's quick to cook so that 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!

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.

How to make oven-baked fish

Gather your ingredients.

Fish fillets on a lined baking tray next to seasoning and oil.

Preheat oven to 375 degrees Fahrenheit.

Dry fish filets with a paper towel or a 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 reaches an internal temperature of 145 degrees Fahrenheit.

Baked fish fillets on a baking sheet with a fork.

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 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 great to serve with your favorite veggies, rice, and potato side dishes and 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

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4.71 from 51 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

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: how to bake fish, oven baked white fish, simple baked fish recipe

Servings: servings

Calories: 261kcal

Author: Tanya

Equipment

Baking Sheet

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.

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

Homemade Fish Seasoning (Simple Ingredients, Big Flavor)

August 2, 2021 by Tanya 14 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.

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

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.

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4.24 from 25 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

Total Time5

Course: Seasoning

Cuisine: American

Keyword: dry seasoning for fish, fish seasoning recipe, seasoning for fish

Servings: 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

Seafood Mac and Cheese

July 27, 2021 by Tanya 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.

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

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

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.

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.

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.

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

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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

Cook Time35

Total Time45

Course: Main Course

Cuisine: American

Keyword: lobster mac and cheese, macaroni cheese with seafood, shrimp mac and cheese

Servings: 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

Southern Style Shrimp and Grits

July 24, 2021 by Tanya 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.

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

I 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.

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.
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.

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

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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

Cook Time40

Total Time50

Course: Main Course

Cuisine: American

Keyword: grits with shrimp, homemade shrimp and grits, how to make grits from scratch

Servings: 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

Garlic Mashed Potatoes

July 12, 2021 by Tanya 2 Comments

Creamy rich and indulgent, these garlic mashed potatoes are one delicious side dish. Simple to make with a few basic ingredients, they come together in minutes.

Garlic mashed potatoes in a bowl with a spoon.

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

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

There really is nothing more comforting than creamy mashed potatoes, and when seasoned with garlic they really are a wonderful treat!

These garlic mashed potatoes are made with heavy cream and butter so they are super rich and creamy and the flavors from the garlic cloves elevate your potatoes to a restaurant style side.

Simple and quick to make, they are ready to serve in less than 30 minutes, and they can be made ahead of time too, perfect if you are planning to serve them as part of a bigger feast.

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

How to make garlic mashed potatoes

Peel the potatoes and cut them into large chunks. Then place them in a large pot. Cover the potatoes with water and boil for 10 minutes or until the potatoes are tender and you can easily pierce them with a fork.
While the potatoes are boiling, heat the heavy cream, garlic cloves, and butter in a large saucepan over medium heat.

Once the potatoes are done boiling, drain them and then add them into the heavy cream mixture. Make sure to remove the pot from the heat.

The cooked potatoes added to the cream mixture.

Mash the potatoes until you reach the desired consistency and then stir until smooth and creamy. Season with salt and pepper to taste.

Top with chives if desired.

Garlic mashed potatoes in a bowl with a pat of butter.

Can you make then ahead of time?

Mashed potatoes are a great make ahead side dish, so if you are looking for a side for Thanksgiving or the holidays, then these are the perfect option. Once you have made your garlic mash, let it cool before placing in an airtight container in the fridge and they will keep well for up to 3 days.

The mashed potatoes can be reheated on the stovetop on a low heat, stirring occasionally so that they don't stick. You may want to add a tablespoon or two of cream or milk to loosen them back up.

Recipe Variations

These garlic mashed potatoes are pretty delicious as is, but you can easily add or substitute ingredients to make them your own.

I love the richness and creaminess of the butter and cream, but you can lower the calories and fat content by using a 2% milk and half of the butter. It won't be as creamy, but it will still be yummy.
Feel free to add other ingredients to the finished mash. Stir in some shredded cheddar and top with bacon for a real treat!

Can you make these in an Electric Pressure Cooker?

As much as I love the ease of Instant Pot mashed potatoes, this recipe as written is best for the stovetop. Feel free to try my Creamy Instant Pot mashed potatoes instead.

What do you serve them with?

Mashed potatoes are a great everyday side dish as they are so easy to prep, but these are also impressive enough to serve at larger gatherings and throughout the holidays. Try them with:

Mashed potatoes garnished with fresh chives.

Recipe Notes and Tips

Cut the potatoes into similar sized chunks so that they cook evenly. They should be fork tender so that they are easy to mash.
If you want even fluffier mash, use a potato ricer instead of a hand masher.
Don't over mash the potatoes. Over mashing can cause them to become thick and gluey.
If making ahead of time, let them cool before refrigerating.

More Side Dishes

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5 from 2 votes

Garlic Mashed Potatoes

Creamy rich and indulgent, these garlic mashed potatoes are one delicious side dish. Simple to make with a few basic ingredients, they come together in minutes and are the perfect accompaniment to all of your favorite meals.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: creamy garlic mashed potatoes, garlic mash, how to make garlic mash

Servings: servings

Calories: 336kcal

Author: Tanya

Ingredients

3 lbs yukon gold potatoes
1 cup heavy cream
2 garlic cloves minced
1 stick of unsalted butter
Salt and pepper to taste
Chives for serving

Instructions

Peel the potatoes and cut them into large chunks. Then place them in a large pot. Cover the potatoes with water and boil for 10 minutes or until the potatoes are tender and you can easily pierce them with a fork.
While the potatoes are boiling, heat the heavy cream, garlic cloves, and butter in a large saucepan over medium heat.
Once the potatoes are done boiling, drain them and then add them into the heavy cream mixture. Make sure to remove the pot from the heat. Mash the potatoes until you reach the desired consistency and then stir until smooth and creamy. Season with salt and pepper to taste. Top with chives if desired.

Notes

Cut the potatoes into similar sized chunks so that they cook evenly. They should be fork tender so that they are easy to mash.
If you want even fluffier mash, use a potato ricer instead of a hand masher.
Don't over mash the potatoes. Over mashing can cause them to become thick and gluey.
If making ahead of time, let them cool before refrigerating.

Nutrition

Air Fryer Whole Fish

July 5, 2021 by Tanya 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.

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

If 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.

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

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.

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

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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

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: air fried whole fish, how to cook a whole fish, seasoned whole fish

Servings: 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

Sous Vide Filet Mignon

June 10, 2021 by Tanya 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.

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

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

If 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.

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.

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.

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

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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

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: American

Keyword: how to sous vide filet mignon, sous vide beef steak

Servings: 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

Easy Southern Pickled Shrimp

May 25, 2021 by Tanya 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.

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

I'm a 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.

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.

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.

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

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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

Cook Time5

Pickling time8

Total Time10

Course: Appetizer

Cuisine: American

Keyword: easy pickled shrimp, how to pickle shrimp, refrigerator pickled shrimp

Servings: 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

Air Fryer Fried Mushrooms

May 13, 2021 by Tanya 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!

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

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

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.

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.

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

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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

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Keyword: crispy fried mushrooms, how to cook mushrooms in the air fryer, how to fry mushrooms

Servings: 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

9 Easy Vegetarian Recipes

May 11, 2021 by Tanya 4 Comments

Looking to replace a few main meat dishes with vegetarian dishes? Here's a great place to start. I have compiled my top 9 vegetarian recipes here for you. Let me know what you think in the comments section and if you want more vegetarian recipes!

9 Vegetarian Recipes

Homemade Vegetarian Spaghetti Sauce

This Vegetarian Spaghetti Sauce is full of flavor and made from scratch in less than 40 minutes. It’s simple, easy, and delicious. It’s the perfect addition to any pasta dish.

Sweet Potato & Black Bean Nachos

Here’s the recipe for this sweet potato and black bean nachos. Perfect for my Vegan and Vegetarian friends!

Hearty Instant Pot Vegetable Soup

This Instant Pot Pressure Cooker Vegetable Soup is the perfect healthy comfort food that is loaded with delicious vegetables. The flavorful broth tastes like it has been simmering for hours when it takes less than an hour to make.

Sweet Chili Thai Cucumber Salad

This Sweet Chilli Thai Cucumber Salad is the perfect refreshing salad to go along any meal. Chop, chop, chop the veggies and herbs and let it marinate for a great salad.

Awesome Quinoa Dish

This Awesome Quinoa Dish is a delicious spin on quinoa. Eat more quinoa with this recipe. Use vegetable broth in place of chicken broth to keep it vegetarian.

Buttery Instant Pot Green Beans and Potatoes

When you need a tasty side dish in a hurry this Instant Pot green beans and potatoes recipe is just what you need! This dump and go pressure cooker recipe requires minimal prep and is ready to serve in 15 minutes.

Quinoa Avocado Salad

This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.

Creamy Cream of Mushroom Soup

This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make-ahead and freezer meals. Use vegetable broth in place of chicken broth to keep it vegetarian.

Pressure Cooker (Instant Pot) Pinto Beans

This pinto bean recipe is full of amazing flavor without any meat. The Adobe peppers give it a great depth of flavor. Serve it with rice to make the perfect rice and bean combo.

Let me know in the comments which of these recipes is your favorites!

Air Fryer Scallops with Garlic Herb Butter

May 6, 2021 by Tanya 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.

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

If you'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.

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

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5 from 1 vote

Air Fryer Scallops with Garlic Herb Butter

Prep Time5

Cook Time10

Total Time15

Course: Appetizer

Cuisine: American

Keyword: air fried scallops, how to cook scallops in an air fryer, scallops with herbs and garlic

Servings: 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

15 Easy Air Fryer Chicken Recipes

April 1, 2021 by Tanya 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

March 31, 2021 by Tanya 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

Print Recipe

4.67 from 3 votes

BBQ Nachos Recipe

Prep Time10

Cook Time7

Total Time17

Course: Appetizer, Main Course

Cuisine: American

Keyword: BBQ Nachos, Nachos

Servings: 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

Southern Potato Salad Recipe

March 24, 2021 by Tanya 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.

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

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.

Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes.

Strain the potatoes and set aside to cool.

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

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: creamy potato salad, potato salad with mayonnaise, potato salad with relish

Servings: to 8 servings

Calories: 360kcal

Author: Tanya

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

Air Fryer Salmon Patties

March 22, 2021 by Tanya 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.

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

I 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.

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

Cook Time10

Freezer time15

Total Time35

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: 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

Vinegar Coleslaw

March 9, 2021 by Tanya 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.

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

A 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.

Remove the core of the cabbage.
Cut into large pieces and place in the food processor.
Shred.
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

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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

Total Time10

Course: Salad, Side Dish

Cuisine: American

Keyword: bbq coleslaw recipe, no mayo coleslaw, simple coleslaw recipe

Servings: 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

Perfect Sous Vide Pork Chops

March 2, 2021 by Tanya 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.

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

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

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

Season the pork chops with oil, Italian seasoning, lemon pepper seasoning, thyme, and salt.

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 an 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 serve.

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

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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

Cook Time1 15

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: herbed pork chops, how to sous vide, how to sous vide pork chops, pork sous vide

Servings: 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

Hot Dog Chili

February 18, 2021 by Tanya 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.

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

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.

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.

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

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!

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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

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: chili for hot dogs, homemade chili hot dogs

Servings: servings

Calories: 113kcal

Author: Tanya

Ingredients

1 lb lean ground beef
2 cups water
15 oz can tomato sauce
½ cup ketchup
1 Tablespoon chili powder or chili powder substitute
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon ground mustard
½ teaspoon garlic powder
½ teaspoon kosher salt or to taste
¼ teaspoon cayenne pepper

Instructions

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

Chili Powder Substitute

February 16, 2021 by Tanya 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.

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

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.

Combine and store in an air-tight container.

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

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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

Total Time5

Course: Seasoning

Cuisine: American

Keyword: homemade chili powder, how to make chili powder

Servings: tablespoons

Calories: 21kcal

Author: Tanya

Ingredients

2 Tablespoon paprika
2 teaspoon cumin
2 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
¼ teaspoon cinnamon

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

The Best Air Fryer Lamb Chops

February 2, 2021 by Tanya 90 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!

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

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

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.

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.

Serve them as is or cover them with this delicious homemade chimichurri sauce.

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

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4.82 from 82 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

Cook Time8

Marinating time1

Total Time13

Course: Main Course

Cuisine: American

Keyword: air fried lamb recipe, how to cook lamb chops. inan air fryer, quick lamb chop recipe

Servings: 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

Chimichurri Sauce

February 2, 2021 by Tanya 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.

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

This 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.

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

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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

Total Time5

Course: Condiment

Cuisine: South American

Keyword: Argentinean chimichurri sauce, blender chimichurri sauce, how to make chimichurri, sauce for steak

Servings: 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

Seasoned Air Fryer Asparagus

January 26, 2021 by Tanya 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!

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.

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.

Place asparagus, avocado oil, garlic powder, lemon pepper seasoning in a bowl and toss to combine.

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

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

Cook Time7

Total Time10

Course: Side Dish

Cuisine: American

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

Servings: servings

Calories: 86kcal

Author: Tanya

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

Red Velvet Cheesecake (Pressure Cooker Recipe)

January 21, 2021 by Tanya 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.

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

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.

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.

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.

Four dollops of white batter on the red cake.

Create a swirl with a chopstick or toothpick.

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.

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.
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.

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

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

Cook Time35

Natural release10

Total Time1

Course: Dessert

Cuisine: American

Keyword: instant pot cheesecake, pressure cooker cheesecake, velentines day cheesecake

Servings: 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

Air Fryer Grilled Cheese (3 Ways)

January 19, 2021 by Tanya 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!

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

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

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

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

Cook Time5

Total Time10

Course: Sandwich

Cuisine: American

Keyword: Air fried grilled cheese, BLT grilled cheese, how to make grilled cheese in an air fryer

Servings: grilled cheese

Calories: 365kcal

Author: Tanya

Equipment

Large Air Fryer

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

Pressure Cooker (Instant Pot) BBQ Chicken

January 12, 2021 by Tanya 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.

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

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.

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.

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

Cook Time14

Release pressure10

Total Time29

Course: Main Course

Cuisine: American

Keyword: BBQ pulled chicken, how to make shredded chicken, Instant Pot shredded chicken

Servings: servings

Calories: 465kcal

Author: Tanya

Ingredients

2 lbs boneless and skinless chicken ½ chicken breast, ½ chicken thighs
1 cup chicken broth
2 Tablespoon bbq seasoning
1.5 cup bbq sauce

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

Winter Fruit Salad

January 7, 2021 by Tanya 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.

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

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.

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.

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

Cook Time0

Total Time10

Course: Breakfast

Cuisine: American

Keyword: fruit salad, winter fruit salad

Servings: 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

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

January 4, 2021 by Tanya 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:

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:

11 Delicious Air Fryer Breakfast Recipes

December 21, 2020 by Tanya 7 Comments

Breakfast is the most important meal of the day and I love when it is quick and easy. That's where my Air Fryer comes in. I have so many amazing Air Fryer breakfast recipes here on My Forking Life. I wanted to compile them into an roundup post to make your meal planning a little easier!

Air Fryer Breakfast Recipes

Air Fryer Breakfast Bakery Recipes

Blueberry Biscuits

These sweet biscuits are loaded with blueberries and drizzled with a delicious glaze. Super easy to make and you just need a handful of simple ingredients.

Homemade Air Fryer Biscuits

Not a fan of blueberries or looking to make biscuits and gravy? These Homemade Air Fryer Biscuits are so quick and easy to make and they come out perfect every single time! Wonderfully fluffy, these traditional biscuits are a great make-ahead side.

Flaky Air Fryer Donuts

These puff pastry air fryer donuts are wonderfully flaky and delicious! They are so quick and easy to make in the air fryer and require just 5 ingredients. Be warned, they are going to disappear quickly!

Easy Homemade Bagel Recipe

These Easy Homemade Bagels are so easy yet delicious. Made with only 3 ingredients, this bagel has a nice outer crust and soft inside, this is the only bagel recipe you’ll ever need.

Air Fryer Breakfast Meat Recipes

How to Cook Livermush

If you haven’t tried this classic North Carolina dish, now is the time! Livermush is such a flavorful dish and it’s so quick to cook and it’s great for hearty breakfasts and weekend brunches. I promise you it will be your new favorite!

Crispy Air Fryer Bacon

Get the most perfect crispy bacon every single time with your trusty air fryer! So easy and quick to make with no mess and an excellent addition to any breakfast!

Air Fryer Egg Recipes

Air Fryer Egg Frittata

This Air Fryer Egg Frittata recipe is the easiest way to make a delicious breakfast frittata in your Air Fryer. It’s loaded with veggies and tons of flavor. It’s the perfect Air Fryer Breakfast.

Easy Peel Air Fryer Hard Boiled Eggs

These Easy Peel Air Fryer Hard Boiled Eggs are easy to make and easy to peel. Yes, there’s a new way to make “boiled” eggs and it’s perfect!

Freezer Friendly Breakfast Sandwiches

Make it an easy and delicious morning with these make-ahead breakfast sandwiches made with egg and bacon. You can make a batch of these if you’re serving a large number of people for breakfast or you can make these and freeze them for a grab and go breakfast. Reheat them right in the air fryer.

Air Fryer Breakfast Side Dishes

Breakfast Air Fried Potatoes

These Breakfast Air Fried Potatoes are crispy on the outside and tender on the inside, just how breakfast potatoes should be. Step by step photos included to get the perfect breakfast potatoes in the air fryer.

Air Fryer Zucchini Fritters

These Air Fryer Zucchini Fritters are a delicious healthy snack that can easily be made in your Air Fryer. Pair it with a delicious herb dip for a real treat.

Now the only question left... what are you going to make for breakfast?

17 Meal Planning Tools to Make Planning and Prepping Easier

December 17, 2020 by Tanya 4 Comments

Want to step up your meal planning and meal prepping game? With these 17 meal planning tools/equipment, you’ll be the master of meal planning in no time!

Planning meals and prepping makes mealtime so much easier. Having a few go-to tools can make the process much smoother. Here are the meal planning and prepping tools I recommend.

Meal Planner

Photo Credit: my-forking-stuff.myshopify.com

Investing in a quality meal planner that allows you to plan and write your meals down ahead of time is a must! I like to have a dedicated notebook that I save all my meals in. That way, I can track what we plan on eating as well as recipes we've already made. I can make note of the recipes I love and ones I'd rather not make again. I use the My Forking Life is Organized weekly meal planner to keep a track of our meals and grocery list.

Magnetic Calendar

Photo Credit: Amazon

If you’d prefer the option of displaying your meal plan for your family to see, a magnetic calendar is perfect for you. Using a magnetic calendar means you can stick it onto the side of your fridge so it’s at a spot where everyone can see it to cut down on the “what’s for dinner tomorrow?” question from your family.

Cutting Board

Photo Credit: Amazon

It’s so important to have a good cutting board when you’re prepping ingredients! You want something that doesn’t hold onto smells, easy to clean, and non-slip. If you purchase a wooden cutting board, remember to consistently oil it so it stays in good condition.

Knives

Photo Credit: Amazon

You don’t have to get too fancy with knives but it’s important to have a good sharp one. I recommend you at least have a chef’s knife, a paring knife, and a cleaver. Be sure to hone them and sharpen them regularly. Make sure to find a knife that feels good in your hand. I use a 6-inch knife because I have smaller hands.

Food Processor

Photo Credit: Amazon

A food processor comes in handy when you have a lot of chopping, dicing, or shredding to do. You could dice an onion in seconds with a food processor! They’re also great to have on hand if you want to make homemade hummus or salsa.

Instant Pot/Pressure Cooker

An Instant Pot or pressure cooker can help you cook up delicious meals in next to no time! Here are a couple of my favorite Instant Pot recipes: Instant Pot Pork Chops, Instant Pot Jamaican Oxtails, and Instant Pot Creamy Cajun Chicken Pasta.

Slow Cooker

A slow cooker is a great appliance to complement a pressure cooker. You can have both running at the same time to make the most of your time! Try making these meatballs in the slow cooker while pressuring cooking up some sides to go with it!

Sheet Pans

You’re going to want an amazing set of sheet pans so you can easily roast up vegetables in your oven. You can also get accessories like a non-stick silicone sheet if you want to skip using parchment paper or tin foil for easy cleanup. Sheet pans are perfect for making large batches of food, like these sheet pan pancakes or bacon.

Air Fryer

Air fryers are a great kitchen appliance. It has a shorter cooking time compared to ovens as well as using less oil to crisp something up. It’s a great appliance if you want to make healthier versions of comfort foods such as Air Fryer Fried Chicken, Air Fryer Meatloaf, and Air Fryer Crispy Fried Shrimp. You can cook these recipes ahead and easily reheat them in the air fryer.

Quality Pots and Pans

Like knives, you don’t have to get too fancy with your pots and pans but I recommend you get a few good quality ones as they can last a very long time. While not 100% necessary, I also suggest getting a good Dutch oven and cast iron to go alongside a set of pots and pans.

Reusable Freezer Bags

When it comes to freezing cut vegetables or meal preps, it’s important to get freezer-safe bags as regular plastic sandwich bags can increase the chance of freezer burn on your food as they weren’t made to go in the freezer! You can find Ziploc styled freezer bags as well as reusable silicone-based ones. Be sure to pick up a freezer marker to mark your bags as well. A food saver is also a good option if you want a machine that can suck all the air out for you.

Storage Containers

There are many options when it comes to containers for your ingredients and food. You can get large ones to store cut ingredients, you can get glass ones for individual meals, you can get lighter plastic ones, you can get ones with dividers to keep your food components separate. There are many options on the market and there’s something out there for everyone! The important part is that they must be airtight to keep your food as fresh as possible.

Prep Naturals Glass Meal Prep Containers

Glass containers for meal prep.

Souper Cubes

These Souper Cubes are perfect for portioning out broth or soup and saving for later. Making a big batch of soup, stew, or broth and saving it for later comes easily when you have these durable cubes. I like to make a big batch of my favorite, Cream of Mushroom Soup, to place in our cubes.

Mason Jars

You can get large pint mason jars to store salads, soups, and more! You can also get smaller mason jars to store sauces. They’re a great alternative to the typical rectangular airtight containers as their shape makes it easy to slip into smaller spaces like your fridge door!

Sous Vide Precision Cooker

I had to add this awesome gadget to the list. Sous vide allows you to cook your food in a water bath. You won’t have to constantly watch your food to get it to the desired doneness. Sous vide is also a great option for cooking meats from frozen.

Silicone Liners Baking Cups

I love prepping muffins and cornbreads ahead of time so we can always snack on one throughout the week when hungry or need a last-minute addition to dinner so a muffin tin is a must. I also recommend getting silicone muffin liners for easy cleanup.

Prep Bowls

Having prep bowls to store your ingredients in makes following a recipe less stressful as you have your ingredients prepped and ready to add into the pot. No more hurriedly measuring and dumping in ingredients while hoping nothing burns while you cut your next ingredient into the pot!

Be sure to check out my Beginner's Guide to Meal Planning post for additional meal planning tips.

Pressure Cooker (Instant Pot) Chili

December 10, 2020 by Tanya 11 Comments

Get the most delicious chili in a fraction of the time with your trusty pressure cooker! So rich and flavorful, this chili is easy to make, perfectly comforting and so so tasty!

A spoon in a bowl of chili topped with sour cream, shredded cheese and fresh jalapenos.

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

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

Quite honestly, there is never a bad time for chili! It's a constant in our house! When you don't have hours to spend to watch a simmering pot, grab your pressure cooker for an effortless family dinner.

So hearty and rich in flavor, this Instant Pot chili is ready to serve within an hour, and it's great for meal prep too!

For more hearty pressure cooker recipes, be sure to check out my Vegetable Soup and Chicken and Potatoes.

How to make pressure cooker chili

Gather your ingredients.

Ingredients to make the recipe on a white work surface.

Chop the onion, garlic and jalapeno.

Chopped onions, garlic and jalapeno on a cutting board.

Turn the pressure cooker on the high-sauté function. Once the display says “HOT,” add oil. Add onions, jalapeño, and garlic cloves and sauté for about 5-7 minutes, until onions have softened.

Onions, garlic and jalapeno being cooked in the Instant Pot.

Add ground beef and stir, cooking until ground beef is no longer pink and is browned. Then add chili powder, cumin, oregano, Worcestershire sauce and stir until combined.

The beef browned in the pressure cooker.

Press Cancel on the pressure cooker. Add vegetable juice, water, kidney beans, yellow corn kernels, and brown sugar. Do not stir. Cover the pressure and cook on high pressure for 35 minutes.

Beans and corn added to the pressure cooker.

Once pressure cooking time is up, allow the pressure to natural release for at least 15 minutes.

Once all pressure is released, press Cancel on the pressure cooker and open the lid. Stir the chili. It will appear watery. Press the sauté button and allow the chili to simmer for 5-10 minutes, stirring occasionally, until it’s reduced to your likeness. Salt to taste.

Some of the cooked shili on a wooden spoon over the Instant Pot.

What do you serve it with?

This chili is great to serve by itself in a big bowl with your favorite toppings. I love to serve it with my Cornbread Muffins or you can serve it on a bed of rice.

When it comes to toppings, for me, you can never have enough! Try topping it with:

Shredded cheese
Sour cream
Fresh jalapeños
Sliced avocado
Guacamole
Salsa
Crispy tortilla strips

Can you make it ahead of time?

If you are getting organized, pressure cooker chili is a great recipe for meal prep. Once you've made it, let it cool completely before placing in an airtight container and it will keep well for 4 to 5 days. Reheat it gently on the stovetop, or in the microwave, until warmed through to serve.

The flavors develop even more the next day, so leftovers are always really tasty!

Can you freeze it?

Yes! This freezes really well! It will keep well for up to 6 months, I always have some in my freezer! Thaw the chili in the fridge overnight before reheating.

A bowl of pressure cooker chili with a spoon in it and served with toppings.

Recipe Notes and Tips

The chili will appear watery once you open the lid after pressure cooking as the water hasn’t had the chance to evaporate. Simmer after pressure cooking to reduce the water amount and build flavor.
This chili is relatively mild. If you like it spicier, add a little cayenne.
Feel free to add in other veggies that you have in your fridge. Mushrooms, bell peppers and carrots all work really well.

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

More Pressure Cooker Recipes

Chili served in a white bowl with a spoon.

Print Recipe

5 from 1 vote

Pressure Cooker (Instant Pot) Chili

Get the most delicious chili in a fraction of the time with your trusty pressure cooker! So rich and flavorful, this chili is easy to make, perfectly comforting and so so tasty!

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: American

Keyword: how to cook chili in a pressure cooker, instant pot chili recipe

Servings: servings

Calories: 534kcal

Author: Tanya

Ingredients

2 Tbs oil
2 yellow onions chopped
2 jalapeño chopped
4 garlic cloves chopped
1 lb ground beef
2 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1 Tablespoon Worcestershire sauce
1 ½ cup vegetable juice like V8
¾ cup water
1 can red kidney beans drained and rinsed
1 cup yellow corn kernels frozen
½ Tablespoon brown sugar
Salt to taste

Instructions

Turn the pressure cooker on the high-sauté function. Once the display says “HOT,” add oil. Add onions, jalapeño, and garlic cloves and sauté for about 5-7 minutes, until onions have softened. Add ground beef and stir, cooking until ground beef is no longer pink and is browned. Add chili powder, cumin, oregano, Worcestershire sauce and stir until combined.
Press Cancel on the pressure cooker. Add vegetable juice, water, kidney beans, yellow corn kernels, and brown sugar. Do not stir. Cover the pressure and cook on high pressure for 35 minutes. Once pressure cooking time is up, allow the pressure to natural release for at least 15 minutes.
Once all pressure is released, press Cancel on the pressure cooker and open the lid. Stir the chili. It will appear watery. Press the sauté button and allow the chili to simmer for 5-10 minutes until it’s reduced to your likeness. Salt to taste.

Video

Notes

The chili will appear watery once you open the lid after pressure cooking as the water hasn’t had the chance to evaporate. Simmer after pressure cooking to reduce the water amount and build flavor.
This chili is relatively mild. If you like it spicier, add a little cayenne.
Feel free to add in other veggies that you have in your fridge. Mushrooms, bell peppers and carrots all work really well.

Nutrition

Crispy Air Fryer Bacon

December 6, 2020 by Tanya 10 Comments

Get the most perfect crispy bacon every single time with your trusty air fryer! So easy and quick to make with no mess and an excellent addition to any breakfast!

Air fryer bacon served on a white plate.

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

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

It's no secret here that I love my air fryer! Such a quick and effortless way to cook so many foods and the results are always so good! Well, bacon is no different!

This crispy air fryer bacon takes minutes to prep and you can cook a whole pack at the same time, perfect if you are feeding a crowd! Make breakfasts a breeze or crumble it on top of soups or other recipes.

Use this air fried bacon on top of Sheet Pan Pancakes or in my Shrimp and Bacon Spinach Salad. If you don't have an air fryer, you'll also find my how-to bake bacon in the oven post helpful.

How to make crispy air fryer bacon

Lay bacon in an air fryer basket, bacon can overlap.

Raw bacon strips in an air fryer basket.

Cook on 360 degrees Fahrenheit for 12-15 minutes, turning every 5 minutes.

Bacon starting to cook the air fryer basket.

Remove and enjoy.

Overhead shot of the bacon cooked in the air fryer basket.

My air fryer is smoking when cooking bacon

Some air fryers are known for smoking while cooking bacon, but you can remedy this pretty easily. Place a little water in the bottom of the basket or a piece of bread to soak up the grease can reduce the smoking.

Always use a clean air fryer when cooking bacon or other greasy meats to reduce the amount of smoke, and be sure to clean out the grease before using your air fryer again.

How long does it take to cook bacon in an air fryer?

A full 12 ounce packet of bacon will take between 12 and 15 minutes to cook, depending on how crispy you like it. If you are cooking less than the full pack, it will take around 8 to 10 minutes. Stir the bacon every 5 minutes or so so that it cooks evenly.

How long will it keep?

Once you have cooked your bacon, let it cool and it will keep well covered in the fridge for 4 to 5 days. I like to cook a whole pack of bacon and then I can add it to dishes in the week for a burst of flavor.

You can also reheat it in the air fryer at 375F for 3 to 5 minutes.

5 pieces of cooked bacon in the air fryer basket.

Recipe Notes and Tips

Keep an eye on that bacon. Some air fryers will cook bacon faster than others. Watch it closely to avoid overcooking.
If you’re cooking less than a pack of bacon, your bacon will cook much quicker, in about 8-10 minutes.
This method works for pork and turkey bacon.
If you don’t want your bacon to curl, cook less at a time and lay them in a single layer. They’ll still curl a little. I like curly bacon pieces though 🙂
I used the oven directions on the back of the bacon to figure out the approximate cook time for the air fryer. I usually go 30 degrees below the recommended oven temperature and I cut the time about 20%. That's one of the best air fryer tips to have.

More Air Fryer Recipes

Print Recipe

5 from 3 votes

Crispy Air Fryer Bacon

Get the perfect crispy bacon every single time with your trusty air fryer! So easy and quick to make with no mess and an excellent addition to any breakfast!

Prep Time3

Cook Time12

Total Time15

Course: Breakfast, Main Course

Cuisine: American

Keyword: air fried bacon, how to cook bacon in an air fryer, how to cook crispy bacon

Servings: servings

Calories: 236kcal

Author: Tanya

Ingredients

12 oz pack of bacon

Instructions

Lay bacon in an air fryer basket, bacon can overlap. Cook on 360 degrees Fahrenheit for 12-15 minutes, turning every 5 minutes. Remove and enjoy.

Notes

Keep an eye on that bacon. Some air fryers will cook bacon faster than others. Watch it closely to avoid overcooking.
If you’re cooking less than a pack of bacon, your bacon will cook much quicker, in about 8-10 minutes.
Some air fryers are known for smoking while cooking bacon. Place a little water in the bottom of the basket or a piece of bread to soak up the grease can reduce the smoking. Also, always use a clean air fryer when cooking bacon or other greasy meats to reduce the amount of smoke.
This method works for pork and turkey bacon.
If you don’t want your bacon to curl, cook less at a time and lay them in a single layer. They’ll still curl a little. I like curly bacon pieces though 🙂

Nutrition

The Beginner’s Guide to Meal Planning

December 6, 2020 by Tanya Leave a Comment

Want to start meal planning but not sure where to start? Here’s a beginner’s guide to starting meal planning!

ipad with website on it and weelpy meal planner on white table

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

Eating healthier, saving money, and stressing less sounds amazing right? With meal planning, you can check all those boxes! Meal planning can sound stressful at first as the mental images of calendars and spreadsheets may be overwhelming but I promise you that with this meal planning guide, we’ll have you going from “how do I meal plan?” to “I got this!”

You can purchase the My Forking Life is Organized meal planner at the link below.

What is Meal Planning?

Meal planning is eliminating the stressful meal time question of “what’s for dinner?” through organization. If you’re tired of standing in a grocery store aisle after work wondering what to buy for dinner that night, scrolling through Pinterest in the fresh produce section, accidentally purchasing ingredients you already have at home (or not purchasing something, thinking you had it at home!), then doing it all again the next day, you’re not alone!

Meal planning will help you figure out what you will be eating, avoid multiple trips to the store for forgotten items or last minute additions, and even having parts or all of your meals pre-cooked! It only takes a handful of hours once a week (or month!) and is quite easy once you get the hang of it!

Let’s go through this step by step to see.

1. What Are Your Goals?

What are your goals with meal planning? This helps determine what your next steps are. Are you to save money? Eat healthier? Get out of a cooking rut? Make enough food for lunch the next day?

If your goal is to save money, you’ll want to make sure that on Sunday, you take inventory of your pantry and fridge then your weekly flyers for sales before you pick recipes around what you already own and what’s on sale. Pick recipes that have overlapping ingredients that you can buy in bulk.

If your goal is to eat healthier, you’ll want to plan your recipes around your diet of choice. Maybe you’ll look for recipes with more vegetables, healthier versions of your favorite takeout, recipes with more protein to keep away from fast food snacks.

If your goal is to get out of a cooking rut, you can get adventurous by trying one to two new recipes a week (this keeps you from being overwhelmed!). Pick a cuisine at random then find what new recipe looks appealing to you!

If your goal is to make enough food for later, this means you’ll have to plan further ahead. For example, you’ll want to pick meals that are freezer or leftover friendly that you’ll have at a later date. My favorite thing to do is to cook two batches of one freezer-friendly recipe, freeze it, then slot it into my schedule next month so I can skip a day of cooking!

2. Pick and Plan Your Recipes

After setting your goal for the week, pick your recipes! You can find an assortment of recipes on the blog here! While the idea of picking your recipes may seem simple, this is the bulk of your meal planning stage.

Refer back to your goals to help you pick your recipes.

For example, recipes that use the same ingredient that can be purchased in bulk or recipes that can be frozen for later.

Here are three different recipes that uses spinach that you could make this week if you buy spinach in bulk: Shrimp and Bacon Spinach Salad, Mini Spinach & Mozzarella Stuffed Meatloaf, and Quinoa Avocado Salad

Here are some freezer friendly recipes that you can prep for later: Salmon Wellington, Chicken Patties with Garlic Aioli, and Air Fryer Meatballs.

Consult your calendar.

Are there days where you’ll have no time to cook dinner? Have a freezer meal ready for that day. Are there days where you have a later work day? Pick a recipe where you can prep your ingredients ahead of time so you can dump and go in a slow cooker in the morning! What about Friday nights or weekend plans? If you’ve got date night, there’s no point in picking and purchasing ingredients for 7 days when you won’t be home to cook!

weekly meal planner with recipes written on it

Be realistic.

Pick recipes that you like and you’re more than likely to stick to your plan! If you hate asparagus, don’t pick a recipe using it. Or if you’ve never had okra before, now is not the time to buy it in bulk and try to incorporate it into every meal this week! It can be tempting to stray away from your plan if you’re not enjoying your meal plan.

Here’s a couple of my favorite recipes on my meal planning rotation: Garlic Parmesan Spatchcock Chicken, Mongolian Beef, and Chicken and Green Bean Stir Fry.

3. Make a Grocery List and Stick To It!

If I had a nickel every time I told myself I’ll remember something then completely forget! Whether it’s an old fashioned pen and paper method or a notepad app on your phone, make a list of all the ingredients you need to purchase (again, making sure to double check your own pantry first!).

This is also a great time for you to cross reference your ingredients with your local flyers. If you’re not doing this alone, making a list is a great time saver as well as you can split your list up and have each person shop a section of the store or different stores!

I use my "My Forking Life is Organized" notebook to keep my list and grocery list organized. Any calendar will do, but I love that this one is spiral bound, so I can tear my grocery list out when I go shopping. It's the best way I've found to stay organized with meal planning.

4. See What You Can Prep Ahead of Time

Ok, so you’ve made your list and you’ve brought everything home. Now is the time for you to figure out what you can do to save yourself more time throughout the week.

For example, you can have breakfast ready for the week by prepping breakfast sandwiches.

grocery ingredients on white marble table

And for lunch, if you’ve got a salad planned, check if any of the ingredients can be cut ahead of time so all you have to do is add it in? Do you have beans or chickpeas in any of the recipes? Can you cook them up ahead of time? Is there any meat that needs to be marinated? Now is the time to find small things that you can do to make your week go smoothly.

Be sure to check out these tools to help with meal planning and prepping.

5. Follow Your Meal Plan, then Repeat It!

You’ve done all of the hard part so now all you’ve got to do is follow your plan and then next Sunday, repeat the process all over again. No more stressing about what tonight’s dinner is, no more wasting money on takeout every night, and no more wasting food!

That pretty much sums it up! If you're looking for an awesome little notebook to meal plan, check out the "My Forking Life is Organized Weekly Meal Planner.:

How to Cook Livermush

November 30, 2020 by Tanya 11 Comments

If you haven't tried this classic North Carolina dish, now is the time! Livermush is such a flavorful dish and it's so quick to cook and it's great for hearty breakfasts and weekend brunches. I promise you it will be your new favorite!

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

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

Ok, I know the name sounds a bit weird, but trust me, Livermush is delicious!

My hubby grew up eating this and now we have it on the regular in our house. It's a North Carolina favorite that is super flavorful and it's so quick and easy to cook!

For more Southern favorites, be sure to check out my Southern Chess Pie and Peach Cobbler Cake.

How to cook livermush

So quick and easy to cook, and you can prepare it on the stovetop or in the air fryer.

Cut Livermush into slices, about ¼ inch thick.

Stovetop

Heat oil in a large skillet over medium high heat. Place the slices in a skillet in a single layer.

Brown the Livermush, about 4-5 minutes on each side, until the outside is crispy.

Air Fryer

Preheat the air fryer to 370 degrees Fahrenheit. Place the slices in an air fryer basket and cook for 12-15 minute, until the outside is crispy.

What is it made of?

Livermush is made with pork liver and cornmeal and is known as 'poor man's paté' in some circles. It is bound together with cornmeal and seasoned with sage and black pepper. You buy it as a chilled block which you then slice and fry.

Livermush is not the same as liver pudding or scrapple. While they may sound or even look the same, livermush is made with a little more cornmeal. The other two are looser in texture. You can read more about the history of livermush.

You can opt to make your own livermush or buy it in the store if you see it in NC.

What does it taste like?

If you like sausage patties, you will love this! It has a softer and smoother texture and the sage and black pepper give it a slightly spicy, earthy and herbal flavor.

How do you serve it?

Typically eaten as a breakfast or lunch food. It's great to serve in place of a sausage patty in a breakfast sandwich and we also like to serve it with grits.

Can you eat it raw?

Livermush is already cooked when you buy it, so it is safe to eat raw...but don't do that. It's much better if you fry it so you get those crispy edges and the flavors are much more pronounced.

Slices of cooked livermush being served on a white plate.

Recipe Notes and Tips

Livermush is fully cooked and just needs to be crisped up. You can use either the stovetop or air fryer to cook it.
I tend to only add oil if I am frying on the stovetop. I do not use oil if I am using the air fryer. You can lightly spray the slices in the air fryer if you like.
Take care not to overcook the slices. When overcooked they can become dry.

More Breakfast Recipes

Overhead shot of cooked livermush served on a white plate.

Print Recipe

4.80 from 5 votes

How to Cook Livermush

If you haven't tried this classic Carolina dish, now is the time! Livermush is such a flavorful dish and it's so quick to cook and it's great for hearty breakfasts and weekend brunches.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: American

Keyword: easy livermush recipe, how to cook livermush, what is livermush

Servings: servings

Calories: 180kcal

Author: Tanya

Ingredients

16 oz pack of Livermush
2 teaspoon oil optional

Instructions

Cut Livermush into slices, about ¼ inch thick.

Stovetop

Heat oil in a large skillet over medium high heat. Place the Livermush in a skillet in a single layer and brown the Livermush, about 4-5 minutes on each side, until the outside is crispy.

Air Fryer

Preheat the air fryer to 370 degrees Fahrenheit. Place Livermush slices in an air fryer basket and cook for 12-15 minute, until the outside is crispy.

Notes

Livermush is fully cooked and just needs to be crisped up. You can use either the stovetop or air fryer to cook it.
I tend to only add oil if I am frying the Livermush on the stovetop. I do not use oil if I am using the air fryer. You can lightly spray the Livermush in the air fryer if you like.

Nutrition

Calories: 180kcal | Carbohydrates: 16g | Protein: 10g | Fat: 10g

Air Fryer Crab Legs

November 16, 2020 by Tanya Leave a Comment

It's so quick and easy to cook the most perfect crab legs in an air fryer! Ready to serve in less than 15 minutes, they are seasoned with old bay for a great at home boil!

Air fryer crab legs on a white plate and garnished with herbs.

If you're looking for another way to make your crab legs at home then this is it.

Since snow crab legs usually come cooked, they are super quick to warm up in your air fryer, so once you've cleaned them, all you have to do is season them and let the air fryer do its job!

How to make air fryer crab legs

Scrub the legs. I like to use a potato brush to scrub them well. The dry them with a paper towel.

crab legs in large bowl with water and scrubber

Combine crab legs, olive oil, old bay, and garlic powder in a large bowl. Use hands to rub oil and seasoning all over crab legs.

Crab legs with seasonings in a silver bowl.

Place the legs in foil paper and wrap tightly.
Place in an air fryer basket.
Air fryer crab legs on 380 degrees Fahrenheit for 3-5 minutes.
Remove from the air fryer and foil paper. Enjoy 🙂

The cooked crab legs on foil in the air fryer basket.

Why cook crab legs in an air fryer?

Mainly because I love my air fryer. But it's also a great way to quickly "cook" crab legs. I don't have to wait for the water to boil when doing it on the stovetop. I also like the fact that the seasoning sticks to the shells of the crab legs.

What do you serve them with?

These air fried crab legs are great served as an appetizer with some melted butter for dipping. Simplicity at it's best! You can of course serve these up as part of a seafood boil with other seafood and lots of sides.

Make up your own seafood menu with these crab legs served alongside:

What are the best crab legs to use?

Because we are cooking these crab legs in the air fryer, you want to make sure the legs will all fit in! For that reason, it's best to stay away from Alaskan king crab and go for snow crab instead. Smaller crabs like Dungeness will work well too.

Recipe Notes and Tips

I prefer to use fresh/defrosted crab legs as I like the seasoning to stick to the crab shells. If you have frozen, you can cook it from frozen by adding a few extra minutes.
When the crab legs are cooked they should be a vibrant orange / pink color.
Take care not to overcook the legs or the meat can become chewy.

More Easy Air Fryer Recipes

Print Recipe

5 from 1 vote

Air Fryer Crab Legs

It's so quick and easy to cook the most perfect crab legs in an air fryer! Ready to serve in less than 15 minutes, they are seasoned with old bay for a great at home boil!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: American

Keyword: air fried crab legs, how to cook crab legs, how to cook crab legs in an air fryer

Servings: servings

Calories: 176kcal

Author: Tanya

Ingredients

1 lb crab legs cleaned and scrubbed
2 Tablespoon olive oil
1 teaspoon old bay
½ teaspoon garlic powder

Instructions

Combine crab legs, olive oil, old bay, and garlic powder in a large bowl. Use hands to rub oil and seasoning all over crab legs. Place the legs in foil paper and wrap tightly. Place in an air fryer basket.
Air fryer crab legs on 380 degrees Fahrenheit for 3-5 minutes.
Remove from the air fryer and foil paper. Enjoy 🙂

Notes

You can make these with frozen or fresh crab legs. If frozen, they will take an extra few minutes in the air fryer or you can defrost them fully before you cook them.
When the crab legs are cooked they should be a vibrant orange / pink color.
Take care not to overcook the legs or the meat can become chewy.
These are great on their own or served with melted butter.

Nutrition

Air Fryer Holiday Ham

November 12, 2020 by Tanya 8 Comments

Cook your holiday ham in a fraction of the time in your air fryer this year! Glazed with a sweet and tangy honey sauce, it only takes 30 minutes to make and is a hit with the whole family!

Sliced glazed ham served on a white plate ready to eat.

Holiday ham is one of my favorite things to serve over the festive season, and with this recipe, it just got a lot easier and quick to make it at home!

This air fryer holiday ham comes out so succulent and the honey and mustard spiced glazed will leave everyone asking for seconds!

Ready to serve in less than 45 minutes, it takes a fraction of the time compared to roasting it in the oven, and the results are so perfect. And of course, the leftovers are delicious!

For more holiday recipes, be sure to check out my Cranberry Sauce and Sweet and Spicy Air Fryer Brussels Sprouts!

How to make Air Fryer Holiday Ham

Gather your ingredients. I use a boneless pre-sliced ham. You'll want any ham that can fit in your air fryer basket.

Slice the ham if it isn't already sliced.

The ham sliced on a wooden chopping board.

Wrap ham completely in foil paper and place in the air fryer basket. I like to tear two pieces of foil, put one on the bottom and lay another on the top, and tuck in the corners.
Cook on 300 degrees Fahrenheit for 15 minutes.

The ham covered with foil in the air fryer.

Meanwhile, prepare the glaze by whisking honey, brown sugar, dijon mustard, nutmeg, cayenne pepper, and salt in a medium sized saucepan over medium heat. Bring mixture to a boil and immediately remove from heat.

After 15 minutes is up, open foil on ham and brush ½ of the glaze on the ham, brushing in between the slices as well.

Cover the ham with foil and cook for an additional 15 minutes on 300 degrees Fahrenheit.
Once time is up, remove foil and pour the remaining glaze on top.

Optional step: If you want a little char on your ham edges, continue to cook ham, uncovered, on 400 degrees for 3-5 minutes.

The cooked holiday ham in the air fryer basket.

What do you serve with glazed ham?

This air fryer holiday ham is great to serve with all of your favorite veggie and potato side dishes for a feast that everyone will love! Try it with:

How long does a cooked ham keep?

If you can't get through this ham on the day, it will keep well, covered in the fridge for up to 4 days.

You can reheat the ham covered in the oven at 275 for 10 to 20 minutes until warmed through. You can also reheat slices in the air fryer at 320F for 2 to 3 minutes.

Leftovers can also be enjoyed cold in salads and sandwiches, or added to soups and stews.

Why cook a ham in the air fryer?

Roasted ham is delicious, but it requires at least a couple of hours of cooking time, in the air fryer, it takes a fraction of that time and it comes out just as tasty! I love that I can also free up my oven for all of those yummy side dishes!

Overhead shot of a glazed holiday ham served on a white plate next to dinner rolls.

Recipe Notes and Tips

The ham should be cooked on 300 degrees for about 10 minutes per pound. Therefore, if your ham is larger, it will need a longer cook time, smaller, less cook time.
Make sure that the ham is wrapped completely in the foil. This allows your ham to stay moist and catch all the delicious juices.
Allow for ½ pound of ham per person.
If your ham comes with a glaze packet, feel free to use that if you prefer and omit the glaze in this recipe. I just really love the taste of dijon and the hint of cayenne in my glaze.

More Air Fryer Recipes

The glazed holiday ham served on a white plate.

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5 from 3 votes

Air Fryer Holiday Ham

Cook your holiday ham in a fraction of the time in your air fryer this year! Glazed with a sweet and tangy honey sauce, it only takes 30 minutes to make and is a hit with the whole family!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: glazed holiday ham recipe, how to cook ham in the air fryer, quick glazed ham recipe

Servings: servings

Calories: 338kcal

Author: Tanya

Ingredients

3 lb boneless spiral ham

Glaze

½ cup honey
¼ cup brown sugar
2 Tablespoon dijon mustard
¼ teaspoon nutmeg
¼ teaspoon cayenne pepper
¼ teaspoon kosher salt

Instructions

Slice the ham if not pre done.
Wrap ham completely in foil paper and place in the air fryer basket.
Cook on 300 degrees Fahrenheit for 15 minutes.
Meanwhile, prepare the glaze by whisking honey, brown sugar, dijon mustard, nutmeg, cayenne pepper, and salt in a medium sized saucepan over medium heat. Bring mixture to a boil and immediately remove from heat.
After 15 minutes is up, open foil on ham and brush ½ of the glaze on the ham, brushing in between the slices as well. Cover the ham with foil and cook for an additional 15 minutes on 300 degrees Fahrenheit.
Once time is up, remove foil and pour the remaining glaze on top.
Optional step: If you want a little char on your ham edges, continue to cook ham, uncovered, on 400 degrees for 3-5 minutes.

Notes

The ham should be cooked on 300 degrees for about 10 minutes per pound. Therefore, if your ham is larger, it will need a longer cook time, smaller, less cook time.
Make sure that the ham is wrapped completely in the foil.
Allow for ½ pound of ham per person.

Nutrition

Fish Soup

November 5, 2020 by Tanya 2 Comments

Warming and comforting, this easy fish soup recipe will feed your soul! Easy to make in one pot, this delicious soup is made with white fish and is ready to enjoy in 30 minutes.

Fish soup with corn served in a bowl with a spoon.

Soup season is well and truly here, and there's nothing quite like a delicious fish soup. It's one thing I look forward too when the weather starts to get chilly!

Loaded with flavor, this white fish soup is made with fresh herbs and corn and it comes together quickly and easily. Serve with some crusty bread for a real comfort food meal.

For more soup recipes, be sure to check out my Beet Soup Recipe and my Roasted Tomato Basil Soup is always a family favorite.

How to make homemade fish soup

Gather your ingredients.

The ingredients to make the soup on a kitchen worktop.

Heat oil in a large pot over medium-high heat. Add habanero pepper (omit if you don't like any spice), onion, garlic cloves and saute for 3-4 minutes, until onions softened.

The onion and garlic being sautéed in a pot.

Add chicken broth, clam juice, thyme, bay leaves, corn cobs, and bring to a simmer. Allow to simmer for 10 minutes.

Add fish and cook for an additional 3-5 minutes, until fish is cooked through and flaky.
Remove bay leaves and thyme. Top with cilantro and add lime juice. Salt and pepper to taste.

Can you make it ahead of time?

This soup is best served as soon as you've made it. This is because the white fish cooks quickly so you need to be careful that you don't over cook it or it can become chewy.

You can however, make the soup ahead of time if you leave the fish out. Make the recipe up to adding the fish and then you can store it in the fridge or freeze it. Warm the soup up when you are ready to serve, and cook the fish through.

What's the best fish to use?

I've used both mahi mahi and cod fish in this recipe. Most white fish will work well. Halibut is another great choices. Avoid very delicate fish like sole and oily fish like tuna.

What's the best stock to use in this recipe?

I used chicken stock in this soup, it's a great way to add flavor and I always have some to hand. You can use vegetable stock if you are pescatarian. If you do have fish stock, you can use that and leave out the clam juice.

Soup served in a blue bowl on a white plate with a spoon.

Recipe Notes and Tips

Make the soup in a dutch oven or heavy-bottomed pan so that the heat distributes more evenly.
I like to use mini corn cobs in this fish soup, but you can also use frozen corn kernels.
The fish only requires a short amount of cooking time, so only add it when you are ready to serve.
I add the habanero peppers to my soup because it gives it a little spice. If you aren't a fan of spice, simply leave it out or opt for a milder pepper, like jalapeño with the seeds and ribs removed.

More Soup Recipes

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Fish Soup

Warming and comforting, this easy fish soup recipe will feed your soul! Easy to make in one pot, this delicious soup is made with mahi mahi and is ready to enjoy in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Keyword: easy fish soup, how to make fish soup, white fish soup

Servings: servings

Calories: 251kcal

Author: Tanya

Ingredients

2 Tablespoon olive oil
1 habanero pepper seeds removed and chopped
1 yellow onion chopped
4 garlic cloves chopped
2 ½ cups chicken broth
1 cup clam juice
2 springs fresh thyme
2 bay leaves
4 mini corn cobs or ¾ cup frozen corn kernels
1 lb cod fish cut into 2 inch pieces or other white fish (mahi mahi, halibut)
½ cup cilantro chopped
1 Tablespoon lime juice
Salt and pepper to taste

Instructions

Heat oil in a large pot over medium-high heat. Add habanero pepper, onion, garlic cloves and saute for 3-4 minutes, until onions softened.
Add chicken broth, clam juice, thyme, bay leaves, corn cobs, and bring to a simmer. Allow to simmer for 10 minutes. Add fish and cook for an additional 3-5 minutes, until fish is cooked through and flaky.
Remove bay leaves and thyme. Top with cilantro and add lime juice. Salt and pepper to taste.

Notes

Make the soup in a dutch oven or heavy bottomed pan so that the heat distributes more evenly.
I like to use mini corn cobs in this fish soup, but you can also use frozen corn kernels.
The fish only requires a short amount of cooking time, so only add it when you are ready to serve.

Nutrition