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Jamaican Sorrel Drink

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

An orange slice garnishing a glass of Jamaican sorrel drink

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

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

Every Christmas morning deserves a tall glass of cold refreshing sorrel punch. I know, seems backward to drink a tall glass of cold anything during the winter, but this sorrel punch is a traditional drink I grew up drinking. It’s pretty much a must in any Caribbean household.

Sorrel generally involves overnight steeping of fresh or dried sorrel to release the flavors. I usually opt to make this recipe in a pressure cooker to avoid the overnight steep. You can make this recipe either in the Instant Pot or on the stovetop and it's a great option for a make-ahead holiday drink if you are entertaining.

For more drinks recipes, check out my Homemade Cranberry Lemonade and Slow Cooker Hot Holiday Punch.

How to make this sorrel drink

Instant Pot Method

  • Add sorrel, ginger, pimento seeds, and water to pressure cooker. Cover and cook on high pressure for 10 minutes, then naturally release.
The ingredients in an instant pot
  • Strain the mixture and discard the solids.
Straining the mixture through a fine mesh sieve
  • Sweeten with brown sugar.
  • Allow sorrel to cool and serve over ice. Store in the refrigerator.

Stovetop Method

  • Bring water to a boil in a large stockpot or kettle. Once boiling, add sorrel, ginger, and pimento seeds. Cover and let steep overnight in the refrigerator. Strain the solids.
  • Season with sugar and serve over ice. Enjoy.
Two glasses of sorrel drink garnished with orange slices

What is sorrel?

Caribbean sorrel is also known as the Roselle plant (Hibiscus sabdariffa), which is a species of the hibiscus flower. This sorrel is not the same as the leafy green plant known as sorrel. This sorrel is bright red in color and gives dishes an amazing deep rich red color, perfect for Christmas! It adds a tart and tangy flavor, similar to cranberries or pomegranate. Another popular name for this beautiful flower is "flor de jamaica."

A hand holding sorrel

You can find dried sorrel leaves in Caribbean markets or online.

There are also many well known health benefits of sorrel a.k.a hibiscus. To be honest, I like to prepare and drink this year round, not just for Christmas.

How do you serve it?

This punch is best served ice cold, so once you have made it keep it in the fridge until you are ready to serve. Fill glasses with ice, pour the drink over it and garnish with a fresh orange slice.

Make it spiked

If you prefer some alcohol in your holiday drinks, you can easily spike this sorrel drink. Add in some rum or vodka to the pitcher or into the individual glasses before serving.

Jamaican sorrel drink served in glasses with ice

Recipe Notes and Tips

  • If you’re making this recipe in your pressure cooker, please take note that it will take your pressure cooker about 20 minutes to rise to pressure.
  • Use freshly grated ginger rather than pre-grated for the best flavor. Don't skip on grating the ginger, it makes a difference in the flavor.
  • Sweeten with brown sugar or dilute with additional water to suit your tastes.

More Easy Drinks Recipes

sorrel drink in glass
Print Recipe
4.75 from 4 votes

Jamaican Sorrel Drink

This Jamaican sorrel drink is a herb infused beverage served over ice. Traditionally served during the holidays it's refreshing, easy to make and full of flavor.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Drinks
Cuisine: Jamaican
Keyword: how to make sorrel drink, sorrel and ginger, sorrel drink
Servings: 6 drinks
Calories: 33kcal
Author: Tanya

Equipment

Ingredients

  • 4 Oz dried sorrel about 4 cups
  • 3 Oz ginger grated
  • 1 Tablespoon pimento seeds
  • 10 cups water
  • Brown sugar to taste

Instructions

Pressure Cooker Method:

  • Add sorrel, ginger, pimento seeds, and water to pressure cooker. Cover and cook on high pressure for 10 minutes, then naturally release. Strain the mixture and discard the solids. Sweeten with brown sugar. Allow sorrel to cool and serve over ice. Store in the refrigerator.

Stovetop Method:

  • Bring water to a boil in a large stockpot or kettle. Once boiling, add sorrel, ginger, and pimento seeds. Cover and let steep overnight in the refrigerator. Strain the mixture and discard the solids.
  • Season with sugar and serve over ice. Enjoy.

Notes

  • If you’re making this recipe in your pressure cooker, please take note that it will take your pressure cooker about 20 minutes to rise to pressure.
  • Use freshly grated ginger rather than pre grated for the best flavor.
  • Sweeten with brown sugar or dilute with additional water to suit your tastes.

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

Chicken Seasoning

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Add some flavor to your meals with this homemade chicken seasoning. Made with nine herbs and spices, this dry rub is an easy way to elevate any chicken dinner.

The spices for the seasoning in a white bowl

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

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

When it comes to adding flavor to a dish, you can't go wrong with a homemade seasoning mix. This dry spice and herb mix is a wonderful way to season chicken and it's super quick to make a batch.

This recipe yields enough to season one whole chicken, but it's super easy to multiply the recipe to make a big batch to have on hand whenever you need.

Be sure to check out my other homemade seasoning recipes.

How to make chicken seasoning

Simply add the ingredients to a small bowl and mix together until well combined.

Chicken seasoning in a white bowl with a spoon

How to use it

You can rub this spice straight onto a whole chicken or chicken breasts or thighs before cooking. You can also mix with a little oil or melted butter to help to get the chicken skin nice and crispy.

A fried spatchcoked chicken on a wooden work top

This seasoning rub can be used on beef or pork as well and it's delicious sprinkled over vegetables before roasting.

How long does it keep?

This spice mix has a pretty good shelf life if you want to make a big batch. Store it in an air tight container in a cool and dark cupboard and it will keep well for up to 6 months depending on the freshness of your ingredients.

Make it to your taste

I use a little cayenne in this seasoning to give it some spice. If you are particularly sensitive to heat you can reduce the amount or omit it completely. Likewise, if you like your chicken on the spicy side, feel free to add in a little extra.

Chicken seasoning in front of a cooked spatchcock chicken

Recipe Notes and Tips

  • Use 3-4 tablespoon for a 4lb chicken.
  • I like to add 3 tablespoon of olive oil or butter to seasoning before roasting a whole chicken.
  • Store in a cool dark place in an airtight container

More Easy Seasonings

chicken spices in white bowl
Print Recipe
4.67 from 3 votes

Chicken Seasoning

Add some flavor to your meals with this homemade chicken seasoning. Made with nine herbs and spices, this dry rub is an easy way to elevate any chicken dinner.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: dry rub chicken seasoning, easy chicken seasoning recipe, homemade chicken seasoning
Servings: 4 tablespoons
Calories: 16kcal
Author: Tanya

Ingredients

  • 2 teaspoon paprika
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

Instructions

  • Whisk ingredients until incorporated. Use to season chicken, vegetables, or any other protein.

Notes

  • Use 3-4 tablespoon for a 4lb chicken.
  • I like to add 3 tablespoon of olive oil or butter to seasoning before roasting a whole chicken.
  • Store in a cool dark place in an airtight container

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3200mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Brown Stew Chicken

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

brown stew chicken in pot with blue towel behind it

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

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

We had brown stewed chicken quite often growing up and it quickly became one of my favorite stew recipes. It was on a weekly rotation in our house and we would have it more often than we had these amazing oxtails. 

Brown stew chicken takes a little more time than most traditional stew recipes you will find. The meat is washed and then marinated in “seasoning” which includes chopped aromatics and a few dry seasonings. The meat is then lightly browned on the stovetop or in the oven, and then stewed for about 30-40 minutes until the meat is fall off the bone tender. 

I’ve ventured from my parent's recipe by using boneless and skinless chicken, mainly because I’m not a fan of chicken skin in stew. You could use chicken with skin and bone on it, just expect to cook it longer. 

How to Make Brown Stew Chicken

First, rinse your chicken with some vinegar and water. I’m sure some will wonder why. This is just a rule from my mom and almost anyone from the Caribbean. So I do it. No questions asked. 

Place your chicken pieces in a bowl along with the brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, garlic cloves, ginger, onions, and peppers. That's a lot, but oh so necessary if you want those deep flavors. Mix ingredients, making sure the chicken is fully covered. Cover and place in the fridge and allow the meat to marinate for at least 1 hour. If you can, allow it to marinate overnight. 

raw chicken with peppers, onions, and other seasonings in glass bowl

When ready to cook, remove the onions, peppers, garlic, and ginger from the chicken and place in a separate bowl.

two glass bowls, one with peppers and onions and the other with raw chicken

Heat a large skillet over medium heat, add oil, and then add chicken pieces and brown on each side, for about 2 minutes. 

chicken being browned in pan

Remove chicken and add reserved seasonings to the pot and sauté until softened, for about 5 minutes.

peppers and onions being browned in pan

Add chicken back to skillet along with chicken broth, water, and ketchup. Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy.

chicken pieces cooking in pot

Serve and enjoy. 

close up photo of brown stew chicken in pan with thyme leaves on top

Recipes to serve with:

Other Jamaican Recipes to Try:

or have a look at all my Caribbean inspired recipes.

Watch this video tutorial and see how I make this brown stew chicken from start to finish.

brown stew chicken in pan
Print Recipe
4.87 from 393 votes

Brown Stew Chicken

This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.
Prep Time20 minutes
Cook Time40 minutes
1 hour
Total Time2 hours
Course: Main Course
Cuisine: Caribbean
Keyword: brown stew chicken, jamaican brown stew chicken
Servings: 6 people
Calories: 626kcal
Author: Tanya

Ingredients

  • 3 lbs chicken thighs boneless, skinless
  • 1 Tablespoon brown sugar
  • 2 teaspoons browning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt or to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon allspice
  • 1 yellow onion chopped
  • 3 spring onions chopped
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 scotch bonnet pepper seeds removed and chopped
  • 4 garlic cloves chopped
  • 1 inch ginger chopped
  • ¼ cup oil
  • 2 Tablespoons ketchup
  • 1 cup chicken broth
  • ½ cup water

Instructions

  • Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing seasoning into the chicken. Cover and marinate in the fridge for at least 1 hour or overnight.
  • Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.
  • Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy. Serve and enjoy.

Notes

  • Brown stew chicken is traditionally cooked with a whole chicken that has been chopped into smaller pieces. Feel free to skip this by using chicken thighs or legs.
  • With any stew, dark meat works best as chicken breast can overcook and dry out. Dark meat also has more flavor. I generally opt for chicken thighs, chicken legs, and chicken wings when it comes to this recipe.

Nutrition

Calories: 626kcal | Carbohydrates: 11g | Protein: 38g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 1154mg | Potassium: 633mg | Fiber: 1g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 2mg

Homemade Pumpkin Waffles

by 2 Comments

These delicious homemade pumpkin waffles are perfect for a fall breakfast or brunch. Easy to make and flavored with maple syrup and brown sugar, they are a breakfast that the whole family will love!

pumpkin waffles stacked on top of each other on orange and teal plate

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

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

When it comes to weekend breakfasts in our house, there's always heated discussion over whether we have pancakes or waffles! When I served up these pumpkin waffles, even the pancake lovers devoured them!

Super quick and easy to make, they are rich in flavor and taste just like fall!

If you love waffles, be sure to check out my Cinnabon Waffles Recipe!

Ingredients

  • All-purpose Flour
  • Baking Powder
  • Pumpkin Spice
  • Salt
  • Eggs
  • Milk
  • Butter
  • Maple Syrup
  • Brown Sugar
  • Pumpkin
Ingredients to make the waffles

How to make pumpkin waffles

  • Whisk flour, baking powder, pumpkin spice, and salt in a large bowl until combined.
Dry ingredients whisked together in a bowl
  • In a separate bowl, which eggs, milk, butter, maple syrup, and brown sugar until combined.
Wet ingredients mixed together in a bowl
  • Pour mixture and pumpkin into the flour mixture and whisk until combined. Set aside.
Wet and dry ingredients whisked together
  • Heat a waffle iron until hot and ready for the batter. Spray waffle iron with oil or brush with butter.
  • Pour batter into waffle iron, close, and cook until done.
The waffle batter poured onto a waffle iron
The cooked waffles in the waffle iron

Can you make them ahead of time?

It's best to serve the waffles as soon as you've made them, but if you are serving a crowd you can make them up to an hour ahead of time. Place the cooked waffles on sheet pans and you can reheat them in the oven at 300F for 7-10 minutes, flipping halfway.

You can make the waffle batter the night before and keep it covered in the fridge.

You can also freeze these waffles ahead of time. We cook these from frozen for busy mornings. We reheat our waffles in the air fryer on 350 for 5-7 minutes, until heated through.

What do you serve them with?

I like to serve my waffles with a generous helping of maple syrup drizzled on top. You can also serve them with a generous helping of whipped cream, fresh fruits or with some Blueberry Compote.

What's the difference between pancakes and waffles?

The main ingredients for waffles and pancakes are the same, but waffles contain more sugar and fat. The sugar caramelizes and the additional fat helps to get really nice crispy edges. That is why I am firmly in the waffle camp!

Pouring syrup over stacked waffles

Recipe Notes and Tips

  • Do not over mix the waffle batter or they will not rise and get nice and fluffy.
  • Don't swap the brown sugar for white. The brown sugar contains molasses which gives these waffles a deep and rich flavor.
  • Use pure pumpkin puree, not spiced, or it will be too overpowering.

More Easy Breakfast Recipes

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

Maple syrup being poured over the pumpkin waffles
Print Recipe
5 from 1 vote

Homemade Pumpkin Waffles

These delicious homemade pumpkin waffles are perfect for a fall breakfast or brunch. Easy to make and flavored with maple syrup and brown sugar, they are a breakfast that the whole family will love!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: homemade pumpkin waffles, how to make waffles, pumpkin waffles
Servings: 10 waffles
Calories: 168kcal
Author: Tanya

Ingredients

  • 1 ½ cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon pumpkin spice
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ¼ cup unsalted butter melted
  • ¼ cup maple syrup
  • 2 Tablespoon brown sugar
  • ½ cup pumpkin
  • oil or butter for waffle iron

Instructions

  • Whisk flour, baking powder, pumpkin spice, and salt in a large bowl until combined.
  • In a separate bowl, whisk eggs, milk, butter, maple syrup, and brown sugar until combined. Pour mixture and pumpkin into the flour mixture and whisk until combined. Set aside.
  • Heat a waffle iron until hot and ready for the batter. Spray waffle iron with oil or butter. Pour batter into waffle iron, close, and cook until done.
  • Serve and enjoy.

Video

Notes

  • Do not over mix the waffle batter or they will not rise and get nice and fluffy.
  • Don't swap the brown sugar for white. The brown sugar contains molasses which gives these waffles a deep and rich flavor.
  • Use pure pumpkin puree, not spiced, or it will be too overpowering.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 180mg | Potassium: 219mg | Fiber: 1g | Sugar: 8g | Vitamin A: 713IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

Broccoli Rice Casserole

by 4 Comments

It's so easy to make broccoli rice casserole from scratch and it makes for a hearty and comforting family meal or a tasty side dish. All cooked in one pot and ready to serve in 45 minutes.

broccoli rice casserole in teal skillet

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

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

When it comes to comfort food, you can't beat a rice casserole. Hearty and warming and I love that it's a one pot meal to cut down on the clean up time!

Cheesy and full of flavor, this broccoli rice casserole is super easy to make and tastes oh so good! It's also great to serve up as a side during the holidays!

If you are in the mood for more comfort food, be sure to check out my Creamy Cajun Chicken Pasta and Turkey Chili Recipe.

Ingredients

  • Broccoli
  • Butter
  • Onion
  • Mushrooms
  • Flour
  • Chicken broth
  • Evaporated milk
  • Mustard powder
  • Salt and pepper
  • Garlic powder
  • Cheddar cheese
  • Cooked rice
Ingredients in glass bowls

How to make Broccoli Rice Casserole

  • Preheat the oven to 400 degrees Fahrenheit.
  • Blanch broccoli - bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
  • Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
Mushrooms and onions cooking in a pan
  • Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
Stirring in flour
  • Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet.
Chicken broth added to the pan
  • Slowly whisk in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, until thickened, stirring often.
Milk and seasonings added
The sauce thickened in the pan
  • Remove skillet from heat and slowly stir in 2 cups of the grated cheese, until the cheese has melted and the mixture is smooth and creamy.
Cheese added to the sauce
Cheese stirred into the sauce
  • Stir in the broccoli and rice.
Broccoli and rice being added to the pot
  • Sprinkle the remaining cheese over the mixture.
Cheese sprinkled over the top
  • Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂
Overhead shot of the baked casserole with a wooden spoon

Can you make a rice casserole ahead of time?

Yes! This is a great make ahead dish. You can prep it all the day before and keep it covered in the fridge until you are ready to bake it. Any leftovers can be kept for three to four days and reheated in the oven.

Can you freeze it?

This casserole freezes really well and you can cook it right from frozen. Let it cool and then transfer it to freezer safe containers and it will keep well for up to 3 months.

Place the frozen mixture into a casserole dish and bake at 400F for 30 minutes. Give it a good stir and cook for an additional 30 to 40 minutes.

What's the best rice to use?

I like to use a long grain white rice like basmati or jasmine. You can use brown rice if you prefer, just make sure it's fully cooked before adding it to the casserole.

Broccoli rice casserole on a wooden spoon

Recipe Notes and Tips

  • If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole. 
  • You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.

More Easy Rice Recipes

broccoli rice casserole in teal skillet
Print Recipe
No ratings yet

Broccoli Rice Casserole

It's so easy to make broccoli rice casserole from scratch and it makes for a hearty and comforting family meal. All cooked in one pot and ready to serve in 45 minutes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: broccoli and rice casserole, how to make broccoli rice casserole from scratch
Servings: 8 servings
Calories: 362kcal
Author: Tanya

Ingredients

  • 4 cups fresh broccoli florets chopped
  • 3 Tablespoon unsalted butter
  • ¾ cup chopped onion
  • 2 cups chopped portobello mushrooms
  • 3 Tablespoon all-purpose flour
  • ½ cup chicken broth
  • 1 12 oz can evaporated milk
  • 1 teaspoon mustard powder
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • ½ teaspoon garlic powder
  • 3 cups shredded cheddar cheese separated
  • 2 cups cooked rice

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Blanch broccoli - bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
  • Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
  • Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
  • Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet. Slowly stir in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, stirring often.
  • Remove skillet from heat and slowly whisk in 2 cups of the grated cheese, until the cheese has melted and the mixture is smooth and creamy. Stir in the broccoli and rice. Sprinkle the remaining cheese over the mixture.
  • Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂

Notes

  • If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole.
  • You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 17g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 675mg | Potassium: 451mg | Fiber: 2g | Sugar: 7g | Vitamin A: 951IU | Vitamin C: 44mg | Calcium: 456mg | Iron: 1mg

Creamed Cabbage and Sausage Recipe

by 10 Comments

This delicious creamed cabbage and sausage is a perfect quick and easy weeknight meal. Ready to serve in less than 30 minutes and all made in one skillet.

cabbage in skillet with wooden spoon sticking out

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

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

If you are stuck in a bit of a dinner rut and looking for something tasty, quick, and super easy, I've got you covered with this creamed cabbage and sausage.

All made in one pan with just a few simple ingredients, this is a hearty meal that the whole family will love! Be sure to check out my Air Fryer Sausage and Peppers and Balsamic Shrimp and Sausage Skillet Dinner for more easy weeknight dinners!

Ingredients

  • Smoked sausage
  • Green cabbage
  • Heavy cream
  • Worcestershire sauce
  • Sugar
  • Salt and pepper

How to make creamed sausage and cabbage

  • Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.
Sausage cooking in a skillet
  • Add cabbage and stir until the cabbage has softened a little, about 5 minutes.
Stirring the cabbage into the sausage
  • Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.
The cabbage softened
  • Remove from heat and add salt and pepper. Enjoy 🙂
Overhead shot of creamed cabbage and sausage in a skillet with a wooden spatula

What do you serve it with?

Don't tell anyone but I can totally eat this just by itself! I also like to serve it with mashed potatoes or rice, something to soak up all of that creamy sauce and a side of veggies like Sautéed Yellow Squash or Sautéed Beet Greens.

What's the best sausage to use?

I like to use smoked sausage like kielbasa or andouille, but you can easily use whatever sausages you have in your fridge. If you don't use smoked sausage, be sure to cook it a little bit longer in the skillet until cooked through.

How long does it keep?

Once the creamed cabbage and sausage has cooled to room temperature, store it in an air-tight container in the fridge. It will keep well for 3-5 days.

It's best not to freeze it as the texture of the cabbage and cream will change significantly.

Stirring the creamed cabbage with a wooden spatula

Recipe Notes and Tips

  • You can use red cabbage in place of white in this recipe if that's what you have, or even use a mixture of both.
  • I typically use 1 teaspoon salt and ½ teaspoon black pepper when making this recipe.
  • I prefer to use heavy cream in this recipe, but you can use half and half if you prefer.

More Easy Weeknight Recipes

Watch this video tutorial and see how I make this creamed cabbage and sausage from start to finish.

creamed cabbage in skillet with spatula moving the food
Print Recipe
4.50 from 10 votes

Creamed Cabbage and Sausage Recipe

This delicious creamed cabbage and sausage is a perfect quick and easy weeknight meal. Ready to serve in less than 30 minutes and all made in one skillet.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: cabbage and sausage recipe, cabbage with sausage, creamed cabbage
Servings: 4 servings
Calories: 373kcal
Author: Tanya

Ingredients

  • 6 oz smoked sausage chopped
  • ½ medium green cabbage about 5 cups sliced
  • 1 cup heavy cream
  • 1 Tablespoon Worcestershire sauce
  • 2 teaspoon white granulated sugar
  • Salt and pepper to taste

Instructions

  • Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.
  • Add cabbage and stir until the cabbage has softened a little, about 5 minutes.
  • Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.
  • Remove from heat and add salt and pepper. Enjoy 🙂

Notes

  • You can use red cabbage in place of white in this recipe if that's what you have, or even use a mixture of both.
  • I typically use 1 teaspoon salt and ½ teaspoon black pepper when making this recipe.
  • I prefer to use heavy cream in this recipe, but you can use half and half if you prefer.

Nutrition

Calories: 373kcal | Carbohydrates: 12g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 453mg | Potassium: 352mg | Fiber: 3g | Sugar: 6g | Vitamin A: 986IU | Vitamin C: 42mg | Calcium: 92mg | Iron: 1mg

Classic Southern Cornbread Recipe

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This Classic Southern Cornbread has a beautiful golden crust with the perfect crumb on the inside. This savory cornbread recipe is the perfect side for your favorite meal. 

cornbread in skillet with butter on top

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Full Recipe Ingredients/Instructions are available in the 
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There’s a whole long history and debate when it comes to cornbread in the South. The biggest debate is whether or not sugar belongs in Southern cornbread. That’s not a debate I’m looking to get into, but you can read more about the history of Southern cornbread if you like, it’s quite interesting. 

This cornbread recipe is the one my family loves when it comes to southern-style cornbread. It’s not sweet, but I do add a little bit of sugar to round out the taste. The sugar is optional in the recipe. If you're looking for a sweeter cornbread, try these cornbread muffins.

Ingredients

  • Cornmeal
  • All-purpose flour
  • Baking powder and baking soda
  • Sugar
  • Salt
  • Butter
  • Buttermilk
  • Eggs
Ingredients in white bowls

How to make Southern Cornbread

  • Preheat oven to 425 degrees Fahrenheit. Place 1 tablespoon of butter in a 10-inch cast-iron skillet and place in the oven on the middle rack for 5 minutes or until the butter has melted.
  • Remove from oven and swirl butter to spread across the bottom of the skillet.
A piece of butter in a skillet
  • Meanwhile, combine cornmeal, all-purpose flour, baking powder, baking soda, sugar (if using), and salt and whisk to combine. In another bowl, whisk eggs, butter, and buttermilk together. Add wet mixture to dry mixture and whisk until smooth.
Whisking together the ingredients in a bowl
  • Pour into the hot cast-iron skillet.
The batter placed into the skillet
  • Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden.
The baked cornbread in a skillet

What do you serve with it?

You can serve this savory cornbread as an appetizer, side dish or by itself as a tasty snack! It's great served with soups, stew and chilis as well as grilled meats. It works great with fried chicken too! Try it with:

Do you have to cook cornbread in a skillet?

I love to use my cast iron skillet for this recipe. It distributes the heat evenly and it's easy to move in and out of the oven. If you don't have an oven safe skillet, you can make the bread in a pyrex dish or a greased tin.

What's the best cornmeal to use?

I like to use medium ground cornmeal for cornbread, but you can add some fine cornmeal for a lighter texture, or, add in a little coarse ground for a bit of crunch.

The cornbread in a skillet and a sliced served on a plate

Recipe Notes and Tips

  • Make sure your skillet is hot when you add the batter to get a nice crust.
  • The cornbread is ready when the top is golden brown and an inserted toothpick comes out clean.
  • Once cooled, place the cornbread in an airtight container. It will keep for up to 2 days at room temperature and up to a week in the fridge.
  • To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

More Easy Bread Recipes

cornbread with slice cut from it and butter on top
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4.75 from 4 votes

Classic Southern Cornbread Recipe

This Classic Southern Cornbread has a beautiful golden crust with the perfect crumb on the inside. This savory cornbread recipe is the perfect side for your favorite meal. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: classic cornbread recipe, skillet cornbread, southern cornbread recipe
Servings: 8 servings
Calories: 241kcal
Author: Tanya

Ingredients

  • 1 ½ cup cornmeal
  • ½ cup all-purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 Tablespoons sugar optional
  • 1 teaspoon salt
  • ¼ cup butter melted + 1 tablespoon butter
  • 1 cup buttermilk
  • 2 eggs

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Place 1 tablespoon of butter in a 10-inch cast-iron skillet and place in the oven on the middle rack for 5 minutes or until the butter has melted. Remove from oven and swirl butter to spread across the bottom of the skillet.
  • Meanwhile, combine cornmeal, all-purpose flour, baking powder, baking soda, sugar (if using), and salt and whisk to combine. In another bowl, whisk eggs, butter, and buttermilk together. Add wet mixture to dry mixture and whisk until smooth.
  • Pour into the hot cast-iron skillet. Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden.

Notes

  • Make sure your skillet is hot when you add the batter to get a nice crust.
  • The cornbread is ready when the top is golden brown and an inserted toothpick comes out clean.
  • Once cooled, place the cornbread in an airtight container. It will keep for up to 2 days at room temperature and up to a week in the fridge.
  • To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

Nutrition

Calories: 241kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 470mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin A: 286IU | Calcium: 109mg | Iron: 2mg

Freezer Friendly Breakfast Sandwiches

by 2 Comments

Make it an easy and delicious morning with these make-ahead breakfast sandwiches. 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.

close up of cheesy breakfast sandwich

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Full Recipe Ingredients/Instructions are available in the 
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I started prepping breakfast when I worked full time as an attorney. Mornings were always a little crazy so I lived by breakfast recipes I could prep ahead and freeze for later, like these pancakes or waffles. 

These sandwiches are perfect for prepping on the weekend for the upcoming week. I like to store them in the freezer and grab one before starting my day, although sometimes the whole batch gets devoured before I even have a chance to freeze them. 

How to make Breakfast Sandwiches

First, preheat your oven to 375 degrees Fahrenheit and gather your ingredients and tools. Prepare two sheet pans by laying parchment paper in them. You can mix up the ingredients for your sandwiches but I use the following:

  • English muffins (Cinnamon and Raisin kind)
  • Large eggs
  • Cheddar Cheese
  • Turkey Bacon
  • Strawberry Jam
  • Chopped Spinach and Tomato
ingredients for sandwiches on marble countertop

Crack eggs into a large bowl and whisk until beaten. Season with salt and pepper and stir in spinach and tomato.

collage of beaten eggs and spinach and tomato in white bowl

Pour egg mixture into one sheet pan. Place turkey bacon in the other sheet pan. Place egg mixture on middle oven rack and turkey bacon on bottom oven rack. Bake turkey bacon until cooked, about 12 minutes. Bake egg mixture until set, about 14-15 minutes. Remove from oven and set aside.

Once the eggs have cooled a bit, place whatever bread you are using over the eggs and cut squares that are about the size of the bread.

collage of cooked turkey bacon and baked eggs with an english muffon on top of eggs

Baking the eggs in the oven is perfect for these eggs as they come out perfectly cooked and easy to place on the sandwiches.

close up of cut egg mixture on white plate

Assemble the sandwiches by placing egg, bacon, cheese, and jam on sadwiches.

collage of sandwiches being assembled

You can eat the sandwiches now or wrap them in plastic wrap to store in the freezer for later.

breakfast sandwiches wrapped on marble

How to Freeze Breakfast Sandwiches

Place wrapped breakfast sandwiches in a galon sized freezer bag and label them. Store them in the freezer until ready to use. I like to use reusable plastic bags for my sandwiches.

freezer sandwiches in freezer bag

How to Reheat Breakfast Sandwiches

I generally reheat these in my air fryer but the microwave works as well. Unwrap the sandwiches from the plastic wrap before reheating.

Air Fryer

Separate sandwich and reheat in air fryer on 375 degrees Fahrenheit for 5-7 minutes. If you don't have an air fryer, you could also use the oven but increase the time to about 9-10 minutes.

collage of frozen breakfast sandwich and reheated sandwich in air fryer basket.

Microwave

Place unwrapped sandwich on microwave safe plate. Reheat in the microwave for 60-90 seconds until done.

And there ya have it. An easy breakfast sandwich that taste amazing. You get to control the ingredients and make them how you like it.

Looking for more breakfast recipes? Try these out:

breakfast sandwiches wrapped in plastic wrap on marble with one sandwich unwrapped
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Freezer Friendly Breakfast Sandwiches

Make it an easy and delicious morning with these make-ahead breakfast sandwiches. 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.
Prep Time10 minutes
Cook Time15 minutes
Sandwich Assemble10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast sandwich, breakfast sandwiches, freezer friendly breakfast sandwich, make ahead breakfast sandwich
Servings: 6 people
Calories: 385kcal
Author: Tanya

Equipment

Ingredients

  • 6 English Muffins or any kind of bread you prefer
  • 12 large eggs lightly beaten
  • 6 slices turkey bacon
  • 6 slices Cheddar Cheese
  • Optional add-ins
  • 1 cup spinach
  • ¼ cup chopped tomatoes
  • Salt and Pepper to taste

Instructions

  • Prepare two sheet pans (12x17) by laying parchment paper on the bottom. Preheat oven to 375 degrees Fahrenheit.
  • Add eggs in a large bowl and whisk until beaten. Stir in spianch and tomato. Pour egg mixture into one baking sheet. Place turkey bacon in the other sheet pan. Place egg mixture on middle oven rack and turkey bacon on bottom oven rack. Bake turkey bacon until cooked, about 12 minutes. Bake egg mixture until set, about 14-15 minutes. Remove from oven and set aside.

Assemble Sandwiches

  • Cut the baked eggs into pieces that will fit onto your bread. Assemble the sandwiches by placing egg, bacon, cheese, and jam on sadwiches.
  • You can eat the sandwiches now or store for later.

Notes

Freezer instructions: Wrap sandwiches individually in plastic wrap. Store in freezer in a gallon sized freezer bag. They will last up to 1 month in the freezer. 
To Reheat:
Remove plastic wrap from each sandwich before reheating. You can use a microwave, air fryer, or oven to reheat. 
Air Fryer: Separate sandwich and place in air freyr basket. Reheat in air fryer on 375 degrees Fahrenheit for 5-7 minutes.  If you don't have an air fryer, you could also use the oven but increase the time to about 9-10 minutes.
Microwave: Place unwrapped sandwich on microwave safe plate. Reheat in the microwave for 60-90 seconds until done.
 
 

Nutrition

Calories: 385kcal | Carbohydrates: 28g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 359mg | Sodium: 838mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1126IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 3mg

Homemade Ranch Seasoning

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It's so quick and easy to make your own homemade ranch seasoning and it's such a great way to season all of your favorite meals. Easy to make into ranch dressing, or sprinkle it over potatoes and meats for a kick of flavor.

Ranch seasoning stored in a glass jar

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

I rarely buy seasonings and dressings any more because it's so easy to make your own in a few minutes!

Homemade ranch seasoning has a great shelf life and so many uses. It's a great way to add flavor to so many meals and it's easy to transform into a creamy dressing.

Be sure to check out my BBQ Seasoning, Jamaican Jerk Seasoning and Homemade Taco Seasoning - they are always in my cupboard ready to use!

Ingredients

  • Milk Powder (or buttermilk powder)
  • Dry Parsley
  • Salt
  • Mustard Powder
  • Dry Oregano
  • Garlic Powder
  • Onion Powder
  • Dill Weed
  • Black Pepper
Herbs and spices in a white bowl

How to make homemade ranch seasoning

It couldn't be easier to make this seasoning mix!

  • Add the ingredients to a bowl.
  • Mix until combined.
The ingredients mixed together with a wooden spoon

Can you make ranch dressing with this recipe?

It's really easy to transform this dry seasoning mix into a creamy dressing! I like to do this rather than buying bottled ranch dressing that just sits in the fridge.

  • Add ½ cup mayonnaise, 2 tablespoon water, and 2 ½ tablespoon of this ranch seasoning to a bowl.
  • Whisk to combine.
Whisking the ranch seasoning with water and mayonnaise to make a sauce

How to store

This ranch seasoning has a great shelf life and will keep well for up to 3 months. Store the mix in an air tight jar or container and keep it at room temperature. If you are using buttermilk powder rather than milk powder, then store it in the fridge.

If you make ranch dressing, it will keep in the fridge for 3 to 4 days.

How do you use the seasoning?

Aside from making ranch dressing, there's lots of uses for using this seasoning dry. Sprinkle in on French Fries or roasted potatoes, or rub it into chicken or add to shrimp before grilling. It's an easy way to add flavor to meals.

Why make your own seasoning?

When you make your own seasonings, you are in full control of what you add in so it's easy to adjust to your taste. It also means that you always have a tasty seasoning on hand whenever you need, not too mention, it's also kinder on your purse!

Recipe Notes and Tips

  • Use 2 ½ tablespoon of this seasoning in place of 1 ranch envelope packet.
  • Check that your herbs and spices aren't stale before making this seasoning. Rub a little between your fingers and they should release an aroma.
ranch dressing in bottle

More Easy Seasoning Recipes

herbs and spices for ranch seasoning on a white plate
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Homemade Ranch Seasoning

This Homemade Ranch Seasoning is so easy to make and perfect for making your own creamy ranch dressing, dips, or use it to season your favorite meals.
Prep Time10 minutes
Total Time10 minutes
Course: Seasoning
Cuisine: American
Keyword: homemade ranch seasoning, how to make ranch seasoning
Servings: 12 servings
Calories: 20kcal
Author: Tanya

Equipment

Ingredients

  • ⅓ cup milk powder or buttermilk powder
  • 1 Tablespoon dried parsley
  • 1 teaspoon kosher salt
  • ½ teaspoon mustard powder
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dill weed
  • ¼ teaspoon black pepper

Instructions

  • Combine ingredients in a bowl or jar. Store in a covered container.

Notes

  • If using buttermilk powder, store this mix in the fridge after opening. 
  • Store this seasoning for up to 3 months. 
  • Ranch dressing: Add ½ cup mayonnaise, 2 tablespoon water, and 2 ½ tablespoon of this ranch seasoning to a bowl and whisk to combine.
  • Use 2 ½ tablespoon of this seasoning in place of 1 ranch envelope packet.

Nutrition

Calories: 20kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 208mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

Air Fryer Sausage and Peppers

by 22 Comments

It's so quick and easy to make air fryer sausage and peppers for a delicious family meal. Just 5 minutes prep and the sausages are wonderfully juicy and come out perfect every time!

Air fried sausages on top of the cooked vegetables

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

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

I love a good hoagie sandwich, especially one with sausage and peppers! And with just a few ingredients, you are going to have a really tasty dinner on your hands thanks to your trusty air fryer!

These sausages and peppers are perfect for filling hoagie rolls and are so quick and easy to make with no pan watching. Perfect after a busy day!

Be sure to check out all my other air fryer recipes like Crispy Fried Shrimp and Nashville Style Hot Chicken Tenders.

Ingredients You Need for This Recipe

  • Tomato Paste
  • Chicken Broth
  • Dried Oregano
  • Red and/or Green Bell Peppers
  • Sweet Onion
  • Garlic Cloves
  • Italian Sausage
  • Hoagie Rolls
Ingredients for the recipe on a kitchen worktop

How to make air fryer sausage and peppers

  • Place tomato paste, chicken broth, and oregano bowl in a 7-inch bowl that will fit inside your air fryer. Whisk until incorporated.
Tomato paste and chicken broth mixed together in a bowl
  • Lay peppers, onion, and garlic in the bowl and toss with broth mixture. Place in air fryer basket.
Vegetables laid on top of the tomato mixture
  • Close air fryer basket and cook on 400 degrees Fahrenheit for 10- 15 minutes, stirring halfway, until onions and peppers have softened a little.
  • The bowl of vegetables in the air fryer
  • The air fried vegetables in a bowl
  • Open the air fryer basket and lay sausage links on top of onions and peppers and cook for 20 more minutes, flipping the links halfway.
Uncooked sausages laid on top of the cooked vegetables
The sausages after being cooked in the air fryer
  • Remove and serve sausage and peppers on hoagie rolls. Enjoy!
Air fried sausages and vegetables in buns on a plate

What are the best sausages to use?

I like to use Italian sausages for this recipe, you can use hot or mild. Flavored with fennel and garlic they are so tasty! You can use other pork or beef sausages, but stay away from thinner sausages.

What do you serve with sausage and peppers?

I love to serve the air fried sausage on peppers on hoagie rolls for a quick and easy dinner, sometimes served up with some French Fries or a veggie side. If you like, you can skip the rolls and serve with a veggie or potato side.

Why use an air fryer for this recipe?

I love how this meal comes together all in one bowl and the cooking process is pretty hands off. The sausages come out perfectly juicy with crispy skins and because the veggies are cooked under them, the veggies are flavored with the juices. It's one delicious meal!

Air fried sausages and vegetables in a bowl ready to serve

Recipe Notes and Tips

  • Make a foil sling so that the bowl will be easy to remove from the air fryer.
  • Flip the sausages half way through cooking so that they cook evenly all over.

More Easy Air Fryer Recipes

Watch this video tutorial and see how I make this sausage and peppers recipe from start to finish.

Print Recipe
4.67 from 9 votes

Air Fryer Sausage and Peppers

It's so quick and easy to make air fryer sausage and peppers for a delicious family meal. Just 5 minutes prep and the sausages are wonderfully juicy and come out perfect every time!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: air fried sausages, how to air fry sausages, sausage and peppers
Servings: 5 servings
Calories: 638kcal
Author: Tanya

Ingredients

  • 1 Tablespoon tomato paste
  • ½ cup chicken broth
  • ½ teaspoon dried oregano
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 sweet onion sliced
  • 6 garlic cloves minced
  • 5 Italian sausage links
  • Hoagie rolls for serving

Instructions

  • Place tomato paste, chicken broth, and oregano bowl in a 7-inch bowl that will fit inside your air fryer. Whisk until incorporated. Lay peppers, onions, and garlic in the bowl and toss with broth mixture. Close air fryer basket and cook on 400 degrees Fahrenheit for 10- 15 minutes, stirring halfway, until onions and peppers have softened a little.
  • Open the air fryer basket and lay sausage links on top of onions and peppers and cook for 20 minutes more, flipping the links halfway.
  • Remove and serve sausage and peppers on hoagie rolls. Enjoy.

Video

Notes

  • Make a foil sling so that the bowl will be easy to remove from the air fryer.
  • Flip the sausages half way through cooking so that they cook evenly all over.

Nutrition

Calories: 638kcal | Carbohydrates: 49g | Protein: 24g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1289mg | Potassium: 520mg | Fiber: 3g | Sugar: 11g | Vitamin A: 882IU | Vitamin C: 58mg | Calcium: 53mg | Iron: 15mg

Easy Cornbread Muffins

by 2 Comments

These delicious cornbread muffins are so quick and easy to make and are a wonderful sweet treat that everyone will love! Light, fluffy and rich in flavor, they are ready to serve in less than 30 minutes.

Three cornbread muffins stacked on top of eachother

These sweet cornbread muffins are one of my favorite treats! Deliciously light and fluffy and so simple to make. They are always a crowd pleaser! I love to eat them along side my Southern favorites, like Collard Greens or this Buttered Cabbage. This is my go to sweet cornbread recipe when I want something different than savory southern cornbread.

Ingredients

  • All-purpose Flour
  • Cornmeal
  • Baking Powder
  • Salt
  • Eggs
  • Butter
  • Granulated Sugar
  • Honey
  • Milk
  • Vanilla Extract
Ingredients for the muffins in bowls

How To Make Cornbread Muffins

  • Preheat oven to 400 degrees Fahrenheit.
  • In a large bowl, add all-purpose flour, cornmeal, baking powder, salt in a bowl. Stir until combined. Set aside.
Dry ingredients mixed together in a large bowl
  • In a separate bowl, add eggs, butter, sugar, honey, milk, and vanilla extract. Whisk until combined.
Wet ingredients mixed together in a bowl
  • Slowly whisk dry mixture into the wet mixture until combined.
The cornbread muffin batter mixed together in a large bwol
  • Pour batter into liners, making sure each liner is about halfway full.
The cornbread muffin batter in a muffin tin
  • Bake in preheated oven for 14-15 minutes until golden and a toothpick entered in the center comes out clean.
Baked cornbread muffins in a tin

How long do they keep?

Once the cornbread muffins have baked, let the cool before transferring them to an airtight container. They will keep at room temperature for 2 days and in the fridge for up to a week.

Can you freeze them?

Yes, these muffins freeze really well. Let them cool and wither wrap them individually in foil, or freeze on a baking sheet and transfer to a freezer bag. They will keep well for up to 3 months. They can be thawed in the fridge or at room temperature.

What makes the muffins light and fluffy?

One of the main tricks to get the most perfect muffins is to have all of your ingredients at room temperature. I like to take everything out of the fridge about 30 minutes before I want to make the muffins.

If the ingredients are at room temperature, the batter is smoother and it traps air creating light and fluffy muffins.

A cornbread muffin broken in half on a white plate

Recipe Notes and Tips

  • Take care not to over mix the batter. If it is over mixed the muffins won't be light and fluffy.
  • Make sure you bake the muffins in a pre-heated oven so that they cook evenly through.

More Muffin and Cake Recipes

Watch this video tutorial and see how I make these cornbread muffins from start to finish.

Print Recipe
5 from 1 vote

Easy Cornbread Muffins

These delicious cornbread muffins are so quick and easy to make and are a wonderful sweet treat that everyone will love! Light, fluffy and rich in flavor, they are ready to serve in less than 30 minutes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cornbread muffin recipe, cornbread muffins, how to make cornbread muffins
Servings: 12 muffins
Calories: 169kcal
Author: Tanya

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • 1 Tablespoons baking powder
  • 1 teaspoon salt
  • 2 eggs lightly beaten
  • ¼ cup butter melted and cooled
  • ¼ cup granulated sugar
  • ¼ cup honey
  • ¾ cup milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 400 degrees Fahrenheit and prepare muffin pan with cupcake liners or grease.
  • In a large bowl, add all-purpose flour, cornmeal, baking powder, salt in a bowl. Stir until combined. Set aside.
  • In a separate large bowl, add eggs, butter, sugar, honey, milk, and vanilla extract. Whisk until combined.
  • Slowly whisk dry mixture into the wet mixture until combined. Pour batter into liners, making sure each liner is about halfway full.
  • Bake in preheated oven for 14-15 minutes until golden and a toothpick entered in the center comes out clean.

Video

Notes

  • Take care not to over mix the batter. If it is over mixed the muffins won't be light and fluffy.
  • Make sure you bake the muffins in a pre heated oven so that they cook evenly through.

Nutrition

Calories: 169kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 246mg | Potassium: 178mg | Fiber: 1g | Sugar: 11g | Vitamin A: 182IU | Calcium: 67mg | Iron: 1mg

Garlic Butter Cheese Steak Sandwiches

by 2 Comments

Cheese steak sandwiches are taken to another level with the addition of garlic butter. Quick and easy to make, these sandwiches are loaded with flavor and one is not enough!

Overhead shot of two cheesesteak sandwiches on a plate

These cheese steak sandwiches are a perfect option when you want to get dinner on the table in a hurry. Just a handful of ingredients and you have a filling and down right delicious sandwich to serve in less than 10 minutes.

I added a few tweaks to a traditional cheesesteak sandwich to make them even better. I added mushrooms and my special Garlic Herb Butter that goes amazing with my Air Fried Steak.

Perfect to serve alongside Air Fryer French Fries or a healthy Kale and Broccoli Salad.

Ingredients

  • Garlic Herb Butter
  • Vidalia Onion
  • Mushrooms
  • Ribeye Steak
  • Provolone Cheese
  • Hoagie Rolls
  • Salt and Pepper

How To Make Cheese Steak Sandwiches

Thinly slice your onions, mushrooms, and steak against the grain. Set aside.

  • Chopped mushrroms and onions
  • shopped steak on a cutting board
  • Melt garlic butter in a large skillet over medium-high heat. Add onion and mushrooms and cook until onions have softened, about 5 minutes.
Frying onions and mushrooms in a pan
  • Remove vegetables and place steak in the skillet in a single layer and sear each side, about 1-2 minutes per side.
Steak frying in a pan
  • Add onions and mushrooms back to pan and turn off the heat. Add the cheese on top of the steak mixture and allow it to melt. Cover the mixture if you need the cheese to melt faster.
Cheese added to the top of the steak in a pan
  • Serve on hoagie rolls.
Placing the cheesesteak into a roll

What's the best steak to use?

I like to use ribeye steak for my sandwiches. It's full of flavor, requires a short cooking time, and is perfectly tender. If you don't have ribeye, sirloin will be a good substitute.

What's the best cheese to use?

For me, the cheese has to be provolone. It has a great sharpness to it that cuts through the other flavors. You can easily swap the cheese to suit your tastes, cheddar or mozzarella will work well.

Can you make these sandwiches ahead of time?

These cheese steaks are best served as soon as they are ready or the steak can get chewy. You can prep all of the ingredients ahead of time if you like and it will take less than 10 minutes to cook the filling up.

Close up of the cheesesteak filling

Recipe Tips and Notes

  • Feel free to add garlic butter to the hoagie and toast them if you prefer crispier hoagie rolls. I prefer soft hoagie rolls and I never toast them.
  • Take care not to overcook the steak or it can become tough. It just needs a couple of minutes on each side so that it's browned.
  • I make my own Garlic Herb Butter for this recipe and use it a lot. It's delicious!

More Easy Sandwiches and Burgers

cheesesteak sandwich on plate
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5 from 1 vote

Garlic Butter Cheese Steak Sandwiches

Cheese steak sandwiches are taken to another level with the addition of garlic butter. Quick and easy to make, these sandwiches are loaded with flavor and one is not enough!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: cheesesteak sandwiches, garlic butter and steak sandwiches, steak and cheese sandwiches
Servings: 4 sandwiches
Calories: 584kcal
Author: Tanya

Ingredients

  • 3 Tablespoon Garlic Butter
  • 1 large Vidalia onion sliced
  • 4 oz mushrooms sliced
  • 1 lb ribeye steak thinly sliced against the grain
  • 4 slices of thinly sliced provolone cheese
  • 4 Hoagie rolls
  • Salt and pepper to taste

Instructions

  • Melt butter in a large skillet over medium-high heat. Add onion and mushrooms and cook until onions have softened, about 5 minutes.
  • Remove vegetables and place steak in the skillet in a single layer and sear each side, about 1-2 minutes per side.
  • Add onions and mushrooms back to pan and turn off the heat. Add the cheese on top of the steak mixture and allow it to melt. Cover the mixture if you need the cheese to melt faster.
  • Serve on hoagie rolls.

Notes

  • Feel free to add garlic butter to the hoagie and toast them if you prefer crispier hoagie rolls. I prefer soft hoagie rolls and I never toast them.
  • Take care not to overcook the steak or it can become tough. It just needs a couple of minutes on each side so that it's browned.

Nutrition

Calories: 584kcal | Carbohydrates: 40g | Protein: 35g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 608mg | Potassium: 519mg | Fiber: 2g | Sugar: 9g | Vitamin A: 447IU | Vitamin C: 5mg | Calcium: 177mg | Iron: 13mg

Garlic Herb Butter

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It's so easy to make your own garlic herb butter and is such an effortless way to add flavor to your meals. Just 5 ingredients to make, it takes no more than 10 minutes to make a batch.

Garlic herb butter in a glass bowl with a wooden spoon

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

Compound butter is one of my top kitchen tips to make homemade meals restaurant quality! Flavored butter takes recipes like Air Fryer Steak and cheesesteak sandwiches to a whole other level!

Super easy and quick to make, you'll want to use it on everything!

Ingredients

  • Unsalted Butter
  • Fresh Parsley
  • Garlic
  • Worcestershire Sauce
  • Salt
The ingredients in a bowl before being mixed

How to make Garlic Herb Butter

  • Mix ingredients in a bowl.
  • Refrigerate until ready to use.
Mixing the ingredinets together with a wooden spoon

How to wrap garlic herb butter

If you are not planning on using the compound butter straight away, it's important to wrap it securely in parchment to prolong its shelf life.

  1. Place the butter in the middle of a piece of parchment.
  2. Fold the parchment in half over the butter.
  3. Use a dough scraper over the parchment to press the butter into a log in the middle of the paper.
  4. Cut the excess parchment paper.
  5. Roll up and twist the ends.
Step by step photos to show how to wrap the butter

How long does it keep?

Once you have made and wrapped the butter, it will keep well in the fridge for up to 5 days. You can just cut some off whenever you want to use it and wrap it back up for next time.

Can you freeze compound butter?

Yes! This freezes really well, in fact, I often make several batches and freeze them. Wrap the butter in parchment as above an then wrap it in foil and place in a freezer bag. This will help to protect it from the butter taking on other flavors in the fridge.

Recipe Notes and Tips

  • Use unsalted butter for this recipe. If you only have salted, then reduce the amount of added salt.
  • Soften your butter before making this recipe. Ideally you should take it out of the fridge 30 minutes before using it. If you are in a pinch, you can gently heat it in the microwave but take care not to melt it.
  • If not using straight away, be sure to wrap it once it has chilled.
Close up of the end of the garlic herb butter cut off with a knife

More Easy Recipes

garlic herb butter with wooden spoon in glass bowl
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5 from 2 votes

Garlic Herb Butter

It's so easy to make your own garlic herb butter and is such an effortless way to add flavor to your meals. Just 5 ingredients to make, it takes no more than 10 minutes to make a batch.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: compound butter, garlic herb butter, how to make garlic and herb butter
Servings: 8 servings
Calories: 104kcal
Author: Tanya

Ingredients

  • 1 stick unsalted butter softened
  • 2 Tablespoon fresh parsley chopped
  • 2 teaspoon garlic minced
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon salt

Instructions

  • Mix ingredients in a bowl. Refrigerate until ready to use.

Notes

  • Use unsalted butter for this recipe. If you only have salted, then reduce the amount of added salt.
  • Soften your butter before making this recipe. Ideally you should take it out of the fridge 30 minutes before using it. If you are in a pinch, you can gently heat it in the microwave but take care not to melt it.
  • If not using straight away, be sure to wrap it once it has chilled.

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 155mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Garlic Parmesan Spatchcock Chicken

by Leave a Comment

This easy Spatchcock Chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.

Cut your cooking time in half the next time you want to cook a whole chicken!

This spatchcock chicken is loaded with flavor and it's so easy to prep! It comes out perfectly every time and it's perfect to serve for any family feast. By spatchcocking the chicken, you cut the cooking time in half and you won't end up with any dry meat!

This chicken recipe was inspired by the Boston Market Garlic Parmesan chicken that is covered with cripsy breadcrumbs and sauce. We love it so much!

Be sure to save the leftovers for my Creamy Rotisserie Chicken Salad!

How to make Garlic Parmesan Spatchcock Chicken

Preheat your oven to 400 degrees Fahrenheit.

Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.

Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.

Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.

Rubbing the seasoning over the chicken

Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes.

The chicken in a cast iron skillet

When your chicken has about 10 minutes left, Add 2 tablespoon oil and breadcrumbs to a small bowl.

Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.

partially baked chicken

Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic is a medium saucepan over medium heat. Bring mixture to a low simmer and allow to simmer for about 5 minutes, whisking occasionaly.

Remove from heat and stir in parmesan cheese.

Cheese sauce in a pot

Pour the sauce over chicken before serving.

Cheese sauce poured over the chicken and topped with parsley

How to spatchcock a chicken

If you get your chicken from a butcher, you can ask them to spatchcok it for you. It's pretty easy to do by yourself, you just need a good pair of kitchen scissors.

  • Place chicken breast-side down, with the legs towards you.
  • Using sturdy scissors cut up along each side the backbone to remove it, cutting through the rib bones as you go.
  • Cut off any excess fat. Use a sharp knife and cut a slit into the white cartilage in the middle of the breast. Turn the chicken over and pull the breast and wings upward while pushing down the middle of the breast, until it lays flat. This will make sure your meat is all one thickness.
step by step of chicken being cut and spatchcocked

Why spatchcock a chicken?

By removing the backbone, you can open out and flatten the chicken meaning that it cooks much quicker. When you cook the chicken whole without spatchcocking, the breasts can often end up dry as they take longer to cook than the thighs. This way, you end up with wonderfully juicy chicken that is cooked evenly.

To get your chicken super flat, score the sternum that is located in between the breast, crack the breast, and then flip and push down the breast. I usually just skip this step and cook it as is. The key is removing that huge backbone that you're not going to eat.

What do you serve it with?

This chicken is wonderful to serve up with potato and veggies sides for a full feast. It makes a great Thanksgiving turkey alternative and is perfect for Christmas, Easter and family dinners. Try it with:

How to store

If you have any leftovers, keep them in an airtight container. You can add the shredded chicken to salads, chilis, sandwiches and stews. You can also use the carcass to made homemade chicken stock.

spatchock chicken in cast iron skillet

Recipe Notes and Tips

  • The chicken should be at room temperature before placing it in the oven. I like to take it out of the fridge about half an hour before I cook it.
  • Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

More Easy Chicken Recipes

spatchcocked chicken in cast iron skillet
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Garlic Parmesan Spatchcock Chicken

This easy spatchcock chicken recipe is a quick and easy way to cook a whole chicken. Perfectly cooked, the meat is wonderfully juicy with perfectly crispy skin.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: garlic parmesan chicken, spatchcock chicken, whole chicken in a skillet
Servings: 6
Calories: 547kcal
Author: Tanya

Ingredients

  • 1 whole chicken about 5lbs, the backbone removed
  • ¼ cup olive oil + 2 Tbsp
  • 1 ½ teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ cup of Italian breadcrumbs.
  • 1 cup heavy cream
  • 1 clove garlic crushed
  • ½ cup Parmesan cheese

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Combine ¼ cup olive oil, garlic powder, paprika, onion powder, and black pepper in a bowl. Stir until incorporated.
  • Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
  • Season all sides of the chicken with olive oil mixture, making sure the seasoning gets under the skin.
  • Place chicken in a cast-iron skillet or sheet pan, laying the chicken on it’s back, breast side up. Bake in preheated oven for 40-45 minutes.
  • When your chicken has about 10 minutes left, Add 2 tablespoon oil and breadcrumbs to a small bowl. Remove chicken from oven and cover with breadcrumb mixture. Return to the oven and cook for the remaining 10 minutes or until chicken is done.
  • Meanwhile, prepare your Garlic Parmesan sauce. Place heavy cream and garlic is a medium saucepan over medium heat. When the mixture starts to bubble, remove from heat and stir in parmesan cheese. Pour the sauce over chicken before serving.

Notes

  • The chicken should be at room temperature before placing it in the oven. I like to take it out of the fridge about half an hour before I cook it.
  • Let the chicken rest for at least 15 minutes before carving so that the juices redistribute.

Nutrition

Calories: 547kcal | Carbohydrates: 6g | Protein: 28g | Fat: 45g | Saturated Fat: 17g | Cholesterol: 155mg | Sodium: 305mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1024IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 2mg

BBQ Cheesesteak Stuffed Peppers

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These cheesesteak stuffed peppers are a delicious and easy weeknight meal that the whole family will loved. Cooked in tangy BBQ sauce, the filling is loaded with flavor!

Serving the cheesesteak stuffed peppers

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Full Recipe Ingredients/Instructions are available in the 
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Hands up who loves Cheesesteak?!

This recipe turns one of my favorite sandwiches into a delicious weeknight meal that's super easy to prep.

Big on flavor, the bell pepper filling is cooked with BBQ sauce for a wonderfully tangy and sweet dish that you'll want to make time and time again!

How to make BBQ cheesesteak stuffed peppers

  • Preheat your oven to 400 degrees Fahrenheit.
  • Slice the 1 lb of ribeye steak, 4 oz of white mushrooms, and 1 whole onion. For the steak, make sure to chill the steak for 30 minutes in the freezer and then thinly slice it against the grain.
Sliced mushrooms and onions
Chopped steak on a chopping board
  • Cut 4 bell peppers in half and remove the seeds and membrane.
  • Place a ½ tablespoon olive oil in the bottom of a 9×13 baking dish and spread over the bottom. Add peppers, cut side down into the baking dish. Cover with foil and bake for 30-35 minutes, until the peppers have softened.
Bell peppers in a baking dish
  • Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and mushrooms and sauté until softened, about 5 minutes.
Onions cooking in a pan
  • Remove mushrooms and onions from skillet, add steak in a single layer, and cook until browned, about 1-2 minutes each side.
Mushrooms cooking in a pan
  • Remove from heat and add ingredients back to the pan, along with ¼ cup of bbq sauce. Stir to combine.
The filling ingredients cooking together
  • When peppers are done, remove from the oven. Fill peppers with steak mixture
The cheesesteak filling in the pepper halves
  • Top each pepper with cheese and fried onions.
Cheese placed on top of the peppers
  • Place back in oven and bake until cheese has melted, about 5 minutes.
The peppers with melted cheese on top

Can you make them ahead of time?

These peppers are great for meal prep! You can make the filling 3 days ahead of time and keep it covered in the fridge to stuff the peppers later. The stuffed peppers can be kept in an airtight container in the fridge for 3 days and gently reheated in the oven to serve.

What's the best steak to use?

Ribeye steak is the best to use for these stuffed peppers. It's super flavorful and has a wonderful juicy texture. The strips only need a short amount of cooking, perfect for a weeknight meal. If you can't get ribeye, sirloin will also work well.

What do you serve with the stuffed peppers?

These peppers are great to serve with a side salad, or something more filling like rice, potatoes or veggie sides. Try them with:

Close up of the cheesesteak stuffed peppers

Recipe Notes and Tips

  • Take care not to over cook the steak or it can become chewy.
  • Use your favorite BBQ sauce or make your own.
  • I like to use a mixture of green and red bell peppers, but you can use any colors you like.

More Easy Weeknight Meals

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BBQ Cheesesteak Stuffed Peppers

These cheesesteak stuffed peppers are a delicious and easy weeknight meal that the whole family will loved. Cooked in tangy BBQ sauce, the filling is loaded with flavor!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: bbq stuffed peppers, cheeseteak stuffed peppers, phily cheesesteak stuffed peppers
Servings: 4 servings
Calories: 489kcal
Author: Tanya

Ingredients

  • 1 ½ Tablespoon olive oil separated
  • 4 bell peppers cut in half, seeds and membrane removed
  • 1 lb ribeye steak sliced thin
  • 1 yellow onion sliced
  • 4 Oz white mushrooms sliced
  • 4 slices provolone cheese
  • ¼ cup BBQ Sauce
  • ¼ cup french fried onions
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400.
  • Place a ½ tablespoon olive oil in the bottom of a 9x13 baking dish and spread over the bottom. Add peppers, cut side down into the platter. Cover with foil and bake for 30-35 minutes, until the peppers have softened.
  • Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onions and mushrooms and sauté until softened, about 5 minutes.
  • Remove mushrooms and onions from skillet, add steak in a single layer, and cook until browned, about 1-2 minutes each side.
  • Remove from heat and add ingredients back to the pan, along with bbq sauce. Stir to combine.
  • When peppers are done, remove from the oven. Fill peppers with steak mixture and top each pepper with cheese and fried onions. Place in oven and bake until cheese has melted, about 5 minutes.

Notes

  • Take care not to over cook the steak or it can become chewy.
  • Use your favorite BBQ sauce or make your own.
  • I like to use a mixture of green and red bell peppers, but you can use any colors you like.

Nutrition

Calories: 489kcal | Carbohydrates: 20g | Protein: 33g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 89mg | Sodium: 536mg | Potassium: 766mg | Fiber: 3g | Sugar: 13g | Vitamin A: 4034IU | Vitamin C: 155mg | Calcium: 244mg | Iron: 3mg

Sheet Pan Pancakes

by 3 Comments

Make mornings a breeze with these easy sheet pan pancakes! No need to watch hot pans, just bake them in the oven and serve! Ready to enjoy in 30 minutes.

A hand pouring syrup over sheet pan pancakes

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

No weekend is complete without pancakes in our house, and this sheet pan method makes them so easy to whip up! They come out so wonderfully fluffy and they are hands off to cook, leaving you to get on with other things.

Be sure to check out my Banana Oatmeal Pancakes and Mini Dutch Baby Pancakes Recipe!

How to make sheet pan pancakes

  • Preheat the oven to 400 degrees Fahrenheit and prepare a 17x12 sheet pan by greasing it or use parchment paper to cover the bottom.
  • Mix 3 cups flour, 2 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a large bowl. Set aside.
  • In another bowl, add 2 cups milk, 2 large eggs, 1 ½ teaspoon vanilla extract, and 4 tablespoon melted butter and whisk to combine.
  • Dry and wet ingredients in two bowls
  • Pour the liquid mixture into the flour mixture and stir until combined. Do not over mix.
The pancake batter mixed in a large bowl
  • Spread batter into the prepared baking sheet.
  • Add fruit over the pancakes if using. If using fruit, toss it in ½ teaspoon of flour before placing on batter.
Fresh fruit sprinkled in the batter
  • Bake 18-20 minutes, until pancakes are golden and done.
Baked sheet pan pancakes

Pancakes for a crowd!

Baking the pancakes in a sheet pan is ideal if you are making breakfast or brunch for a crowd. This recipe will make six hearty servings and you can easily double the recipe and bake two sheets at the same time. So much easier than cooking individual pancakes on the stove top!

Can you make them ahead of time?

These panackes are best served as soon as they are baked, but you can make the batter the day before and keep it covered in the fridge. If you have leftovers, you can keep them in an airtight container in the fridge for a couple of days and reheat the gently in the oven to serve.

You can also freeze these. To freeze, cut the pancake into squares and place on cool baking sheet and place in freezer. Once pancakes are frozen, transfer them to a ziplock bag. They can be reheated in the microwave by cooking for 1-3 minutes.

Other add ins

I love these pancakes with fresh blueberries or strawberries, but there's lots of other choices to make them your own! Add these before baking!

  • Other fruits like banana, raspberries or apple.
  • Cooked bacon bits.
  • Nuts like pecans or walnuts.
  • Chocolate Chips
Pancakes stacked on top of each other

Recipe Notes and Tips

  • If adding fruit, toss them in ½ teaspoon of all-purpose flour before placing them on the pancakes. This will help them not sink to the bottom while baking.
  • Take care not to over mix the batter or it won't rise and get nice and fluffy.

More Easy Breakfast Recipes

Pancakes topped with fresh fruit
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5 from 1 vote

Sheet Pan Pancakes

Make mornings a breeze with these easy sheet pan pancakes! No need to watch hot pans, just bake them in the oven and serve! Ready to enjoy in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: baked pancakes, fluffy pancake recipe, sheet pan pancakes
Servings: 6 servings
Calories: 392kcal
Author: Tanya

Ingredients

  • 3 cups all-purpose flour
  • 2 Tablespoon white granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups milk
  • 2 eggs
  • 1 ½ teaspoon vanilla extract
  • 4 Tablespoon unsalted butter melted and cooled
  • 4 oz strawberries or blueberries chopped (optional)

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Prepare a 17x12 sheet pan by greasing it or use parchment paper to cover the bottom. Set aside.
  • Mix flour, sugar, baking powder, baking soda, salt in a large bowl. Set aside.
  • In another bowl, add milk, eggs, vanilla extract, and butter and whisk to combine. Pour into the flour mixture and stir until combined. Do not overmix.
  • Spread batter into the prepared baking sheet.
  • Add fruit over the pancakes if using.
  • Bake 18-20 minutes, until pancakes are golden and done.

Notes

If adding fruit, toss them in ½ teaspoon of all-purpose flour before placing them on the pancakes. This will help them not sink to the bottom while baking

Nutrition

Calories: 392kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 270mg | Potassium: 425mg | Fiber: 2g | Sugar: 9g | Vitamin A: 448IU | Vitamin C: 11mg | Calcium: 201mg | Iron: 3mg

Tartar Sauce

by Leave a Comment

This creamy homemade tartar sauce is so easy to make with just 5 simple ingredients. Rich and tangy, it's the perfect accompaniment to and seafood dish.

Tartar sauce in a bowl in the middle of a plate of shrimp

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

Tartar sauce is a must whenever we have seafood and homemade is so much more tangy and fresher than any store bought varieties. This is so rich and creamy, and even better, it takes less than 5 minutes to make a batch!

This sauce is perfect to serve along side my air fryer crispy shrimp, air fryer salmon patties, or marinated air fryer salmon. You'll never buy it from the store after trying this recipe!

How To Make Tartar Sauce

It's so easy to make this tartar sauce, it hardly needs any directions! Simply add everything to a bowl and mix until combined.

Ingredinets in a bowl before being mixed
Tartar sauce in a white bowl with a spoon

How long does it keep?

This homemade tartar sauce will keep well in the fridge for up to 2 weeks. Keep it in an airtight container or jar and you can use it right from chilled.

Can you freeze the sauce?

The tartar sauce is mayonnaise based so it is best not to freeze it as the texture will alter.

What does tartar sauce taste like?

This sauce is so delicious! It's super creamy, which is thanks to the mayonnaise base. It is slightly tangy and the acid from the pickle and lemon juice cut through the mayo. The green onion adds a nice freshness and lightens up the sauce and a little sugar helps to balance everything out.

Recipe Variations

I decided not to add capers into this sauce, but if you like them, they make a great addition and work great with the pickle relish. If you like, you can also add in a minced garlic clove and you can swap the green onion for chives, which have a milder taste.

Tartar sauce in a bowl next to shrimp and a lemon wedge

Recipe Notes and Tips

  • Because this sauce is mayonnaise based, it must be kept refrigerated.
  • Use fresh lemon juice, it is so much more flavorful and tangy compared to bottled.
  • I used a full fat mayo as it's much richer, but you can use a low fat variety if you prefer.

More Easy Sauces and Dips

tartar sauce on plate surrounded by shrimp
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5 from 1 vote

Tartar Sauce

This creamy homemade tartar sauce is so easy to make with just 5 simple ingredients. Rich and tangy, it's the perfect accompaniment to and seafood dish.
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American
Keyword: homemade tartar, how to make tartar sauce, tartar sauce
Servings: 10 to 12 servings
Calories: 120kcal
Author: Tanya

Ingredients

  • ¾ cup mayonnaise
  • 1 green onion chopped finely
  • 3 Tablespoons dill relish
  • 1 Tablespoon lemon juice
  • ½ teaspoon granulated white sugar

Instructions

  • Combine in a bowl. Serve immediately or chill.

Notes

  • Because this sauce is mayonnaise based, it must be kept refrigerated.
  • Use fresh lemon juice, it is so much more flavorful and tangy compared to bottled.
  • I used a full fat mayo as it's much richer, but you can use a low fat variety if you prefer.

Nutrition

Calories: 120kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Cocktail Sauce

by Leave a Comment

This easy-to-make homemade cocktail sauce is a delicious accompaniment to fried shrimp. Ready to serve in less than 5 minutes, it's full of flavor and a great classic recipe to have in your arsenal!

cocktail sauce next to shrimp

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

This classic cocktail sauce recipe is a wonderfully tangy dip that takes just minutes to make with a few simple ingredients. It's sweet and spicy, and homemade is so much fresher and flavorful than store-bought.

It's a wonderful accompaniment to my air fryer crispy shrimp, coconut shrimp, and fries. You can even use it as a spread for burgers and sandwiches!

How To Make Cocktail Sauce

It's so simple and easy to make this sauce, combine the ingredients in a small bowl and serve or chill. It's as simple as that!

Ingredients in a glass jar before being mixed
close up of cocktail sauce

How long does homemade cocktail sauce keep?

So here's the good news, this sauce has a long shelf life! It will keep well in an airtight container in the fridge for at least two weeks! The recipe is easily doubled, so be sure to make a big batch!

Can you freeze it?

Because this cocktail sauce has a long life in the fridge, I don't freeze it, but it will freeze and keep well. Freeze it in a bag or container, and it will keep well for up to 6 months. Thaw it in the fridge overnight to use.

What do you serve with cocktail sauce?

This sauce is traditionally served with shrimp, like my air fryer crispy shrimp, but it's also great with lots of other seafood like crab, calamari, or fish like salmon. Mix it with tomato juice to make a great started for a Bloody Mary and mix it with a little mayo for a dip that is perfect for fries.

The sauce in a bowl next to fried shrimp

Recipe Notes and Tips

  • All horseradish is different; some are spicier than others. Add less horseradish for a milder cocktail sauce and more if you like more of a kick.
  • Don’t use horseradish sauce. Make sure it’s prepared horseradish. You can usually find this in the deli section of your supermarket.

More Dips and Sauces

cocktail sauce in bowl with shrimp in background
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Homemade Cocktail Sauce

This easy to make cocktail sauce is a delicious accompaniment to fried shrimp. Read to serve in less than 5 minutes, it's full of flavor and a great classic recipe to have in your arsenal!
Prep Time5 minutes
Total Time5 minutes
Course: Dip, Sauce
Cuisine: American
Keyword: cocktail dip recipe, cocktail sauce, shrimp cocktail sauce
Servings: 4 to 6 servings
Calories: 38kcal
Author: Tanya

Ingredients

Instructions

  • Combine ingredients in a bowl. Serve immediately or serve chilled.

Notes

  • All horseradish is different, some are spicier than others. Add less horseradish for a milder cocktail sauce and more if you like more of a kick.
  • Don’t use horseradish sauce. Make sure it’s prepared horseradish. You can usually find this in the deli section of your supermarket.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 116mg | Fiber: 1g | Sugar: 7g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg

Sautéed Yellow Squash

by 15 Comments

This simple vegetable side dish is so easy and quick to make and is super versatile. Sautéed yellow squash is a great summer dish, cooked with slices of onion, it's vibrant and oh so delicious!

A wooden spoon moving the vegetables in a skillet

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

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

If you are anything like me, I'm always on the look out for new side dishes! And since I live in the South, I love to eat fresh vegetables that are in season and cooked until tender and sweetened. This sautéed summer squash is so wonderfully fresh and vibrant and is great to pair with so many dishes.

This squash is so simple to make, it's great to pair with so many dishes. Try it with marinated salmon, whole chicken or steak kebabs.

Sautéed Yellow Squash Ingredients

There's nothing complicated about this dish, you just need a few simple ingredients:

  • Yellow squash
  • Sweet onion
  • Unsalted butter
  • Garlic powder
  • Salt and white pepper
Ingredients to make the recipe

How To Make Sautéed Yellow Squash

  • Add ingredients to a 12-inch skillet over medium heat.
  • Stir and cook the squash and onions until they are softened, about 15-20 minutes.
squash cut on cooking board
squash and onions in skillet

What is yellow squash?

Yellow squash is a variety of summer squash. They have a creamy white flesh and their seeds are larger than other varieties. They can be found all year round in stores, but their peak season is in the summer months. It is mild tasting with a slight sweetness.

Why sauté with butter?

I sautéed the yellow squash and onions in butter rather than oil as it adds a really nice flavor. If you prefer, or want to make this dish vegan, you can of course use oil instead, you would need about 1 tablespoon.

I prefer to use unsalted butter and then add in the salt to taste. You can use salted butter, but you may want to cut back on the added salt if you do.

Can you use other squashes for this recipe?

I love the flavor and vibrant colors of the yellow squash, but if you can't get hold of it, you can easily substitute it with either green or yellow zucchini.

Cooked yellow squash and onions in a skillet

Recipe Notes and Tips

  • Slice the squash into evenly sized pieces so that they cook evenly.
  • Cook the dish on a medium heat. Butter has a low smoking point, so you need to be careful not to burn it.
  • Stir the squash frequently while it is cooking.

More Easy Vegetable Side Dishes

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5 from 9 votes

Sautéed Yellow Squash

This Sautéed Yellow Squash is so simple yet delicious. Yellow squash slowly cooked in butter and spices until tender.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: sauteed squash, yellow squash recipe, yellow squash side dish
Servings: 4 servings
Calories: 132kcal
Author: Tanya

Ingredients

  • 1.5 lbs yellow squash sliced thin
  • 1 large sweet onion thinly sliced
  • 3 Tablespoon unsalted butter
  • ¾ teaspoon garlic powder
  • ¾ teaspoon salt or to taste
  • ½ teaspoon ground white pepper

Instructions

  • Add ingredients to a 12-inch skillet over medium heat.
  • Stir and cook the squash until it’s softened, about 15-20 minutes.

Video

Notes

  • Slice the squash into evenly sized pieces so that they cook evenly.
  • Cook the dish on a medium heat. Butter has a low smoking point, so you need to be careful not to burn it.
  • Stir the squash frequently while it is cooking.

Nutrition

Calories: 132kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 448mg | Potassium: 554mg | Fiber: 3g | Sugar: 8g | Vitamin A: 603IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 1mg

Zucchini Muffins

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There is never a bad time for muffins! These zucchini muffins are so wonderfully fluffy and soft and it's super easy to make a batch! The zucchini adds a wonderful texture and moistness that can't be rivaled!

Three zucchini muffins stacked on top of each other

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

One of the best things about summer is the abundance of zucchini! It's great to use in lots of savory dishes, but have you tried using it in baked goods before? The results are out of this world!

If you love zucchini season as much as i do, be sure to check out my air fryer zucchini fritters and zucchini mushroom chicken to make the most out of this summer vegetable!

How To Make Zucchini Muffins

  • Gather your ingredients and grate the zucchini. You'll need 2-3 medium sized zucchini, about 2 cups shredded.
Ingredients for the recipe and grated zucchini
  • Combine 2 ¼ cups flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon ginger powder, and ¼ teaspoon nutmeg in a bowl and stir until incorporated. Set aside.
  • Combine zucchini, 2 eggs (lighlty beaten), ¾ cup brown sugar, ¾ cup sour cream, ¼ cup butter, and 1 teaspoon vanilla extract in a large bowl. Stir until combined. The mixture will be wet.
the batter mixed in a bowl
  • Slowly add flour mixture to wet mixture. The mixture will be thick.
Mixing the zucchini muffin batter in a white bowl
  • Add mixture into cupcake pan, about ⅓ cup of batter per cupcake. Sprinkle 2 tablespoon turbinado sugar over the cupcakes.
  • Bake in preheated oven until muffins are golden and a toothpick entered in the center comes out clean.
The muffin batter in the tins before and after baking

Can you taste the zucchini?

For any veggie haters out there, fear not, you cannot taste the zucchini in these muffins. Zucchini has a very mild flavor so no one will have any idea there are veggies hidden! Like applesauce, the zucchini adds wonderful moistness and texture, I urge you to give it a go!

How long do they keep?

Once the muffins are cooled, transfer them to an airtight container. They will keep for up to 2 days at room temperature and up to 5 days in the fridge.

The muffins also freeze well wrapped in foil and placed in a freezer bag. Thaw them in the fridge or at room temperature.

Muffins for breakfast!

Zucchini muffins make for a great snack, but they are also perfect for make ahead breakfast for busy mornings! They are easy to grab and go as you are running out of the door!

Baked zucchini muffins in a tin

Recipe Notes and Tips

  • Add in some chocolate chips to make chocolate zucchini muffins.
  • Take care not to over mix the batter. Everything should be just combined.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling.
  • Turbinado sugar is also known as “Sugar in the Raw” and can be found in the baking aisle of most grocery stores. It gives a slight crunch to the top of the muffins.
  • Optional: Set aside a bit of Zucchini for sprinkling on top.

More Easy Baked Goods

zucchini muffins laying in muffin tin
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Zucchini Muffins

There is never a bad time for muffins! These zucchini muffins are so wonderfully fluffy and soft and it's super easy to make a batch! The zucchini adds a wonderful texture and moistness that can't be rivalled!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: simple zucchini muffins, vegetable muffins, zucchini muffins
Servings: 12 muffins
Calories: 226kcal
Author: Tanya

Ingredients

  • 2 ¼ cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger powder
  • ¼ teaspoon nutmeg
  • 2 medium zucchini shredded (about 2 cups)
  • 2 large eggs lightly beaten
  • ¾ cups brown sugar
  • ¾ cup sour cream
  • ¼ cup butter melted and cooled
  • 1 teaspoon vanilla extract
  • 2 Tablespoon turbinado sugar for topping, optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare 12 cupcake pan with liners or grease.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger powder, and nutmeg in a bowl and stir until incorporated. Set aside.
  • Combine zucchini, eggs, brown sugar, sour cream, butter, and vanilla extract in a large bowl. Stir until combined. The mixture will be wet.
  • Slowly add flour mixture to wet mixture. The mixture will be thick.
  • Add mixture into cupcake pan, about ⅓ cup of batter per cupcake. Sprinkle turbinado sugar over the cupcakes.
  • Bake in preheated oven for 23-25 minutes, or until muffins are golden and a toothpick entered in the center comes out clean.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling. Serve and enjoy 🙂

Video

Notes

  • Add in some chocolate chips to make chocolate zucchini muffins.
  • Take care not to over mix the batter. Everything should be just combined.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling.
  • Turbinado sugar is also known as “Sugar in the Raw” and can be found in the baking aisle of most grocery stores. It gives a slight crunch to the top of the muffins.
  • Optional: Set aside a bit of Zucchini for sprinkling on top.

Nutrition

Calories: 226kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 206mg | Potassium: 226mg | Fiber: 1g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg

Homemade Baked Beans (from Scratch)

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Homemade baked beans are so easy to make and taste so much better than store bought! Learn how to make baked beans from scratch for a delicious Southern side that is loaded with flavor.

baked beans on white plate

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

Baked beans are a classic Southern side that I so enjoy making! They are super simple to make and most of the time is totally hands off leaving you free to get on with preparing the rest of the feast!

These beans are so rich in flavor and they taste so much better than canned. The results are out of this world! I add ground turkey to my beans but feel free to leave it meatless or sub the turkey for ground beef or bacon.

These baked beans are perfect to serve alongside pulled pork sandwiches and perfect to enjoy as part of a hearty breakfast or brunch.

How To Make Homemade Baked Beans

  • Place beans, water, and bbq seasoning in a pressure cooker. Cook on high pressure for 45 minutes, then naturally release. Remove beans and liquid from the pressure cooker and set both aside. 
Cooking he beans in an instant pot
  • Remove beans and liquid from the pressure cooker and set both aside. 
beans in pot with strainer
  • Place a heavy bottom dutch oven pot over medium-high heat. Add oil and ground turkey and brown. Add onion and bell pepper and cook until they have softened.
  • Turn off the heat and add brown sugar, molasses, yellow mustard, apple cider vinegar, beans and bean liquid, and salt to the pot and stir. Cover pot. 
collage of meats and beans in cooking in dutch oven
  • Place in preheated oven and bake for 1 hour.
  • After an hour, remove pot and stir. Raise oven temperature to 350 degrees Fahrenheit and return beans to oven uncovered.
  • Bake for about 20 minutes more. Remove and serve.
beans in yellow pot

What are the best beans to use?

I like to use Navy beans, also known as haricot beans for this dish. They are a smaller white bean and they have a mild, delicate flavor. You can use Great Northern or Cannellini beans which are larger in size but have a similar taste and texture.

Can you use canned beans?

These homemade baked beans are made from scratch, so that means that we cooked the beans from dried. I used my pressure cooker to cook them quickly, you can cook them on the stovetop but this is a much longer process.

Beans cooked at home from dried taste so much better than canned beans. In comparison, canned beans can taste slightly metallic, salty and they can also be quite mushy. If you are really in a pinch, you can use canned, just rinse them really well before adding to the pot.

Can you make them ahead of time?

Yes! Baked beans are a great make ahead dish, perfect for meal prep or if you are planning the as part of a larger feast.

  • Refrigerate: Let the beans cool to room temperature before storing in an airtight container in the fridge. They will keep well for 3 to 5 days.
  • Freezer: Place the cooled beans in a freezer safe container and they will keep for up to 6 months. Thaw frozen beans in the fridge overnight.

Reheat the beans in a pot on the stovetop on a low heat. If beans are too thick after refrigerating, add a little liquid to make them syrupy again.

beans in a pot with spoon sticking out

Recipe Notes and Tips

  • The baked beans will absorb additional liquid as they cool.
  • If reheating beans after chilling, add about 1-2 tablespoon of liquid to keep them liquidy.

More Easy Side Dishes

beans in pot with spoon taking it out
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4.34 from 6 votes

Homemade Baked Beans (from Scratch)

Homemade baked beans are so easy to make and taste so much better than store bought! Learn how to make baked beans from scratch for a delicious side that is loaded with flavor.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Side Dish
Cuisine: American
Keyword: baked beans from scratch, homemade baked beans, how to make baked beans
Servings: 6 servings
Calories: 326kcal
Author: Tanya

Ingredients

  • ½ lb dry navy beans about 1 and ⅓ cup
  • 3 cups water
  • 1 ½ Tablespoon bbq seasoning
  • 1 Tablespoon canola oil
  • ½ lb ground turkey
  • 1 yellow onion chopped
  • 1 green bell pepper chopped
  • ½ cup brown sugar
  • ¼ cup molasses
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon apple cider vinegar
  • ¾ teaspoon salt or to taste

Instructions

  • Place beans, water, and bbq seasoning in a pressure cooker. Cook on high pressure for 45 minutes, then naturally release. Remove beans and liquid from the pressure cooker and set both aside.
  • Preheat oven to 300 degrees Fahrenheit.
  • Place a heavy bottom dutch oven pot over medium-high heat. Add oil and ground turkey and brown. Add onion and bell pepper and cook until they have softened. Turn off the heat and add brown sugar, molasses, yellow mustard, apple cider vinegar, beans and bean liquid, and salt to the pot and stir. Cover pot.
  • Place in preheated oven and bake for 1 hour. After an hour, remove pot and stir. Raise oven temperature to 350 degrees Fahrenheit and return beans to oven uncovered. Bake for about 20 minutes more. Remove and serve.

Video

Notes

  • Beans will absorb additional liquid as they cool.
  • If reheating beans after chilling, add about 1-2 tablespoon of liquid to keep them liquidy.

Nutrition

Calories: 326kcal | Carbohydrates: 57g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 359mg | Potassium: 876mg | Fiber: 10g | Sugar: 31g | Vitamin A: 180IU | Vitamin C: 18mg | Calcium: 146mg | Iron: 5mg

Quinoa Avocado Salad

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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.

A fork in a bowl of the quinoa salad

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

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

The summer is well and truly here, and for me that means enjoying lots of fresh and vibrant salads that come come together in a flash.

This quinoa and avocado salad is hearty enough to serve as a vegetarian main, but it's also great to serve up as a side along with your favorite summer time mains like grilled chili lime shrimp and turkey burgers.

It's so quick and easy to make, and the dressing is creamy out of this world goodness!

How To Make Quinoa Avocado Salad

  • Combine quinoa, avocados, red onion, red bell pepper, and cilantro in a large bowl, set aside.
The salad ingredients in a white bowl
  • In a smaller bowl, whisk Greek yogurt, chili powder, garlic powder, honey, salt, and lime juice.
A jar of the dressing
  • Pour dressing over the quinoa and toss to combine, careful not to smash all the avocados. Salt to taste.
  • Quinoa can be served warm or refrigerate in for up to 1 hour.

How do you cook quinoa?

I like to cook my quinoa in my electric pressure cooker. I add 1 cup quinoa and 1 cup water to the pressure cooker insert, close and cook on high pressure for 1 minute. Once it's done, I let it naturally release for 10 minutes and then quick release any remaining pressure.

Quinoa is pretty simple to cook, and if in doubt, be sure to follow the directions on the packet. Use twice as much water to cook the quinoa in, cook uncovered until most of the water has been absorbed. Take it off the heat and place a lid on the pot for 5 minutes before fluffing with a fork.

What can you add to a quinoa salad?

This is a pretty filling meal or tasty side dish, just as it is, but, it's a salad, so it's easy to adjust to your tastes. Feel free to add in some shredded chicken or grilled prawns, or other veggies like zucchini and cherry tomatoes.

Can you make quinoa salad ahead of time?

It's best not to make this salad too far ahead of time as the avocado can brown. It will still be good after a day in the fridge, but the avocado will start to brown so it won't be as appetizing.

You can cook the quinoa ahead of time and it will keep well in the fridge for up to 5 days. The dressing will keep well in a sealed jar in the fridge for 4 to 5 days.

Close up of the quinoa avocado salad

Recipe Notes and Tips

  • Cook 1 cup of quinoa according to directions on the package. 1 cup of uncooked quinoa yields 3 cups cooked quinoa.
  • If refrigerating this salad, you may need more salt than if served warm.
  • Eat immediately or within 1 day. The avocado will start to turn brown after a day. Still edible but not as pretty.

More Easy Salad Recipes

Watch the Full Video Tutorial for Quinoa Avocado Salad

quinoa salad in bowl
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4.75 from 4 votes

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.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: avocado salad, quinoa salad
Servings: 6 servings
Calories: 492kcal
Author: Tanya

Ingredients

  • 3 cups quinoa cooked
  • 3 avocados chopped
  • ½ cup red onion chopped
  • ⅓ cup red bell pepper chopped
  • ½ cup cilantro chopped
  • Salt to taste

Dressing

Instructions

  • Combine quinoa, avocados, red onion, red bell pepper, and cilantro in a large bowl, set aside.
  • In a smaller bowl, whisk Greek yogurt, chili powder, garlic powder, honey, salt, and lime juice. Pour dressing over the quinoa and toss to combine, careful not to smash all the avocados. Salt to taste.
  • Quinoa can be served warm or refrigerate in for up to 1 hour.

Video

Notes

  • Cook 1 cup of quinoa according to directions on the package. 1 cup of uncooked quinoa yields 3 cups cooked quinoa. 
  • If refrigerating this salad, you may need more salt than if served warm.
  • Eat immediately or within 1 day. The avocado will start to turn brown after a day. Still edible but not as pretty.

Nutrition

Calories: 492kcal | Carbohydrates: 67g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 1022mg | Fiber: 13g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 5mg

Blueberry Biscuits

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These delicious blueberry biscuits are such a wonderful treat! Loaded with fresh fruit and finished with a sweet glaze. They are easy to make and can be baked in the oven or the air fryer. Perfect for dessert, brunch or a tasty mid-afternoon snack.

three biscuits stacked on top of eachother

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

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

Did someone say 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.

They make a perfect addition to any brunch spread, and I love to enjoy them with an afternoon coffee!

If you prefer your biscuits on the savory side, be sure to check out and my always delicious air fryer biscuits. If you'd like some helpful tips on baking biscuits from scratch, check out my how to make BonJangles biscuits post.

How To Make Blueberry Biscuits

  • Add flour and sugar to a large bowl, stir to combine. Add butter and shortening and use a pastry cutter or your fingers to mix in butter and shortening. The mixture should resemble the size of small peas.
  • Make a space in the middle of the bowl and pour in buttermilk. Use a wooden spoon to mix the flour and buttermilk mixture until it’s combined.
  • In a separate bowl, add blueberries and 1 ½ teaspoon of flour. Toss the blueberries in the flour. Add the floured blueberries to the flour mixture and gently fold them in.
  • Flour a clean countertop and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough into a square that’s about ¾ of an inch thick.
  • Use a floured 2-inch biscuit cutter to cut out biscuits. You should get about 8-9 biscuits.
  • Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they are cold before baking.

Bake in Air Fryer or Preheated Oven:

  • Air Fryer: Place in air fryer basket and bake on 400 degrees Fahrenheit for 10-12 minutes.
  • Oven: Preheat oven to 450 degrees Fahrenheit. Once biscuits are formed, place on a baking sheet lined with parchment paper. Bake for 14-15 minutes, until tops are golden
  • While biscuits, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl. Set aside.
  • Once biscuits are done baking, allow biscuits to cool on a cooling rack for about 5 minutes. Use a fork and sprinkle glaze on top. Serve and enjoy.
Step by step shots to show how to make the recipe

Can you use frozen blueberries in these biscuits?

I used fresh blueberries in this recipe, but you can also use frozen. Frozen blueberries are often cheaper as well as being available all year round. Just be sure not to defrost them before adding into the dough, or you will end up with blue biscuits!

How long do they keep?

Let your biscuits cool to room temperature before storing them in an airtight container. They will keep at room temperature for 2 days and in the fridge for up to a week. After that time they will still be good to eat, but may dry out a little.

Can you freeze blueberry biscuits?

Yes! These biscuits are super freezer friendly, so be sure to make a double batch! You can:

  • Freeze the biscuits on a baking sheet, once solid place them into a freezer bag or airtight container.
  • Wrap the biscuits individually in foil and then place in a freezer bag.

Frozen biscuits will keep well for 2 to 3 months and can be thawed in the fridge or at room temperature. Or cook them from frozen by adding a couple of minutes to the bake time.

A blueberry biscuit on a white plate

Recipe Notes and Tips

  • Toss the blueberries in flour before mixing them in the dough. This will help them not to sink to the bottom during baking.
  • If you have time, place the biscuits in the fridge for 10 minutes before baking. This helps to solidify the butter so your biscuits don't spread.
  • Let the blueberry biscuits cool before adding the glaze, or it will just run off.

More Easy Fruit Bakes

Watch the full video tutorial for Blueberry Biscuits

blueberry biscuits on white plate with other biscuits in background
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5 from 2 votes

Blueberry Biscuits

These delicious blueberry biscuits are such a wonderful treat! Loaded with fresh fruit and finished with a sweet glaze. They are easy to make and can be baked in the oven or the air fryer. Perfect for dessert, brunch or a tasty mid-afternoon snack.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: air fryer biscuits, blueberry biscuits, fruit biscuits
Servings: 8 biscuits
Calories: 285kcal
Author: Tanya

Ingredients

Biscuits

  • 2 cups self-rising flour plus ¼ cup for flour the board, biscuit cutter, and blueberries
  • ¼ cup white granulated sugar
  • 3 Tablespoon unsalted butter cold and cut into small pieces
  • 2 Tablespoon shortening cold and cut into small pieces
  • ¾ cup buttermilk cold
  • ½ cup blueberries

Glaze

  • 1 cup powdered sugar
  • 3 Tablespoon milk
  • ¼ teaspoon vanilla extract

Instructions

  • Add flour and sugar to a large bowl, stir to combine. Add butter and shortening and use a pastry cutter or your fingers to mix in butter and shortening. The mixture should resemble the size of small peas.
  • Make a space in the middle of the bowl and pour in buttermilk. Use a wooden spoon to mix the flour and buttermilk mixture until it’s combined.
  • In a separate bowl, add blueberries and 1 ½ teaspoon of flour. Toss the blueberries in the flour. Add the floured blueberries to the flour mixture and gently fold them in.
  • Flour a clean countertop and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough into a square that’s about ¾ of an inch thick.
  • Use a floured 2-inch biscuit cutter to cut out biscuits. You should get about 8-9 biscuits.
  • Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they are cold before baking.

Bake in Air Fryer or Preheated Oven:

  • Air Fryer: Place in air fryer basket and bake on 400 degrees Fahrenheit for 10-12 minutes.
  • Oven: Preheat oven to 450 degrees Fahrenheit. Once biscuits are formed, place on a baking sheet lined with parchment paper. Bake for 14-15 minutes, until tops are golden
  • While biscuits, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl. Set aside.
  • Once biscuits are done baking, allow biscuits to cool on a cooling rack for about 5 minutes. Use a fork and sprinkle glaze on top. Serve and enjoy.

Video

Notes

  • Toss the blueberries in flour before mixing them in the dough. This will help them not to sink to the bottom during baking.
  • If you have time, place the biscuits in the fridge for 10 minutes before baking. This helps to solidify the butter so your biscuits don't spread.
  • Let the biscuits cool before adding the glaze, or it will just run off.

Nutrition

Calories: 285kcal | Carbohydrates: 47g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Salmon Wellington

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This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.

Close up of the middle of the salmon wellington

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

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

This is one of my favorite ways to cook salmon! It's such a classic dish, and it's so much easier to make than you think!

A wonderfully fresh salmon fillet is surrounded by a cream cheese and spinach mixture and then encased in fluffy and light puff pastry.

It's ready to serve in less than 45 minutes and is perfect to serve alongside air fryer carrots and green beans, and all of your other favorite sides.

Be sure to try my Easy Oven-Baked Salmon recipe too.

How To Make A Salmon Wellington - Step by Step Photos

  • Combine spinach, cream cheese, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl.
  • Mix until fully combined.
Mixing the spinach and cream cheese together in a bowl
  • Season salmon with a little bit of salt and pepper.
  • Lay the puff pastry on a flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture
The spinach and cream cheese on pastry
  • Lay the salmon on top.
Salmon laid on top of the cream cheese mixture
  • Add the remaining spinach mixture on top of the salmon.
Cream cheese and pinach on top of the salmon fillet
  • Fold over the sides of the puff pastry to enclose spinach and salmon inside the pastry.
Pastry folded over the salmon
The salmon sealed in the pastry
  • Flip the pastry over and place it on sheet pan lined with parchment paper.
  • Score the pastry with a paring knife
Pastry scored with a knife
  • Brush the beaten egg over the pastry.
Egg washed brushed over the pastry
  • Bake in preheated oven until the top is nice and golden. Remove and enjoy.
The cooked salmon wellington on a chopping board

Can you make this ahead of time?

This salmon recipe is best served straight out of the oven so that the salmon is perfectly fresh and the pastry is flakey. If you have leftovers, they can be stored in an airtight container for up to 3 days.

You can reheat it in the oven at 400F for 5 to 8 minutes until warmed through to serve.

Can you freeze salmon en croute?

If you are planning to make this as part of a bigger feast, or looking for a freezer meal, this is a great option. You can freeze the uncooked wellington and then cook it straight from frozen.

Freeze it on a baking sheet, once solid, wrap it in plastic wrap and foil, and it will keep for up to 3 months. Cook the frozen wellington in a preheated oven at 400F for about 45 minutes.

The salmon wellington cut in half

What to serve with Salmon Wellington

I like to serve this with some fresh veggies and a potato side, but it works equally well with a green salad for a delicious summer meal. Try it with:

What's the best salmon to use?

I like to use a skinless salmon fillet for this recipe, and I prefer to use one large fillet. If you need to, you can also use 4 smaller fillets placed next to each other. So that the salmon is as fresh as possible, I like to buy it on the morning I'm making it.

You can use frozen salmon fillet, just be sure to thaw it completely before adding it to the pastry.

Close up of the baked pastry

Recipe Notes and Tips

  • Thaw the puff pastry sheet according to the instructions on the package.
  • You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.  

More Easy Fish Recipes

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

salmon wellington on white background
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4.79 from 23 votes

Salmon Wellington

This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: easy salmon in pastry, salmon wellington, simple salmon wellington recipe
Servings: 6 servings
Calories: 525kcal
Author: Tanya

Ingredients

  • 12 oz frozen spinach drained and squeezed dry
  • 8 oz cream cheese softened and cut into cubes
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt* or to taste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup shredded parmesan cheese
  • 1 lb skinless salmon
  • 1 puff pastry sheet thawed
  • 1 medium egg lightly beaten
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined.
  • Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture, then lay salmon on top, then add remaining spinach mixture on top.
  • Fold over sides of puff pastry to enclose spinach and salmon inside the pastry. Flip the pastry over and place on sheet pan lined with parchment paper. Score the pastry with a pairing knife and brush egg over the pastry.
  • Bake in preheated oven for 30-35 minutes or until the top is nice and golden. Remove and enjoy.

Video

Notes

Thaw the puff pastry sheet according to the instructions on the package.
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.

Nutrition

Calories: 525kcal | Carbohydrates: 23g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 859mg | Potassium: 807mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5966IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 4mg

Stewed Okra and Tomatoes

by 2 Comments

I know that you will just love this classic Southern side dish! This stewed okra and tomatoes recipe is ready to serve in less than 30 minutes and requires minimal prep.

Stewd okra and tomatoes in a white bowl

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

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

Stewed okra and tomatoes is one of my favorite summer sides. Packed full of veggies, it's so flavorful and comes together quickly and easily all in one pot.

I like to serve it alongside turkey burgers or grilled meats, or you can serve it as a main on a bed of rice.

How To Make Stewed Okra and Tomatoes

  • Gather and prep your ingredients.
Ingredients to make stewed okra and tomatoes
  • Heat canola oil in a large pot over medium-low heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes. 
Softening the onions in a dutch oven
  • Add remaining ingredients and simmer for 15 minutes.
Uncooked ingredients in a dutch oven
  • Stir the pot occasionally.
  • Serve and enjoy!
A spoon stirring the ingredients in a pot

Recipe Variations

This stew is pretty perfect as it is, but it's easy to make your own!

  • Instead of canola, cook some bacon in the pot before adding the onions and garlic. This will give the stew a wonderful smokey flavor.
  • If you like things spicy, add in a little extra hot sauce, or omit it altogether if you are sensitive to spicy foods.
  • I used frozen corn for ease and convenience, but fresh corn works wonderfully well. If you are in a pinch, you can use canned corn.

What is okra?

Okra is also known as 'gumbo' or 'ladies' fingers', it has a mild taste that is often compared to eggplant or green beans. When cooked in this stew it becomes wonderfully tender. It's a great source of vitamins, minerals, antioxidants and fiber.

Can you make this stew ahead of time?

This stew can be made a day ahead of time and kept in an airtight container in the fridge. You can then reheat it gently on the stovetop to serve. I don't recommend storing it for any longer as the texture of the okra can change.

Okra and tomato stew served in a bowl

Recipe Notes and Tips

  • Cook the stew in a heavy bottomed pan or dutch oven. It will help to distribute the heat more evenly and you won't get hot spots that can scorch the bottom of the stew.
  • Cut the okra into similar sized pieces so that it cooks evenly.

More Easy Vegetable Recipes

Stewd okra and tomatoes in a white bowl
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4.67 from 6 votes

Stewed Okra and Tomatoes

This Stewed Okra and Tomatoes is a classic Southern favorite. This meatless version is full of amazing flavor and texture.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: okra and tomato stew, okra side dish, vegetable stew
Servings: 4 servings
Calories: 154kcal
Author: Tanya

Ingredients

  • 2 Tablespoons canola oil
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 16 Oz okra fresh or frozen
  • ½ cup frozen corn kernels
  • 14.5 oz canned diced tomatoes undrained
  • 2 teaspoons Worcestershire sauce
  • ¾ cup vegetable broth
  • ¼ teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon hot sauce

Instructions

  • Heat canola oil in a large pot over medium heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
  • Add remaining ingredients and simmer for 15 minutes, stirring occasionally. Remove the Bay leave before serving. Serve and enjoy 🙂

Nutrition

Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 637mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 2mg

Shredded Italian Beef Sandwiches

by 6 Comments

This Italian Beef is so delicious and full flavor and it's so easy to make in the Instant Pot Pressure Cooker! Wonderfully juicy, it's perfect to add to sandwiches and then dip in that yummy jus!

Italian beef on a baking sheet and in a sandwich

I fell in love with Italian Beef Sandwiches on a visit to Chicago while in college. Since then, I couldn't stop myself from learning how to make one at home in Carolina. This sandwich takes a lot of love, time, and effort but thanks to my Instant Pot, I can make it much quicker. It's so easy and the au jus for dipping is so flavorful!

If you, too, are a sandwich lover, be sure to check out my Nashville Style Hot Chicken Tenders and Air Fryer Turkey Burgers.

How To Make Instant Pot Italian Beef

  • Season roast with salt and pepper. Set Pressure Cooker to High sauté.
Beef on a white chopping board
  • Once Hot, add olive oil and the beef, browning each side about 3 mins per side. Remove beef pieces and set aside.
Browning the beef in the Instant Pot
  • Deglaze pot by adding ¼ cup of beef broth and use a wooden spoon to remove brown bits from the bottom. This is where the flavor lives!
Deglazing the instant pot
  • Add onions and sauté until softened, about 5 mins. Add garlic cloves and sauté for 30 seconds more.
Onions in the Instant Pot
  • Add remaining beef broth, pepperoncini juice, Italian seasoning, paprika, fennel seeds, red pepper flakes, pepperoncini peppers.
pepperocini added to the instant pot
  • Add the beef to Pressure Cooker. Press Cancel on the pressure cooker, cover and cook on high pressure for 52 mins, then natural release for 20 mins, and then quickly release any remaining pressure.
Beef added to the Instant Pot

More liquid will produce in the pressure cooker while it's cooking.

The beef after being cooked
  • Remove meat to a baking sheet and use two forks to shred the meat.
  • Pour some of the liquid over the beef until moistened. Reserve the remaining sauce for dipping. Enjoy as a sandwich or any way you prefer your Italian Beef.
Shredded Italian beef on a baking sheet

All done.

Italian beef in a roll with toppings

Can you make shredded beef ahead of time?

Yes, this Italian beef is a great make ahead recipe! Cook and shred the beef and then you can keep it in the fridge for 3 days or freeze it for up to 3 months.

You can cook the meat from chilled or frozen on the stovetop until heated through.

How do you serve Italian Beef?

I love to serve the shredded meat in a roll and topped with some pepperoncini and other pickles. Be sure to serve some of that jus in a bowl on the side for dipping!

You can also serve the beef as part of a main with your favorite sides like Southern candied sweet potatoes and sauteed beet greens. Hey, you can even pop it into some tacos if you like!

Italian beef in a sandwich being dipped in jus

What's the best beef to use?

I like to use beef shoulder or rump roast for this recipe. They are tough cuts of beef that have a great flavor and the high fat content prevents it from drying out during cooking. Look for cuts that are well marbled.

Recipe Notes and Tips

  • These Italian beef sandwiches are delicious when topped with Giardiniera. You can purchase this in many grocery store chains. I also like to top mine with a spicy pepper mix.
  • For less spicy beef, use fewer pepperoncini.
  • Serve the au jus sauce on the side for dipping if you like a wet sandwich.

More Easy Beef Recipes

italian beef sandwich on plate next to shredded beef
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5 from 1 vote

Italian Beef

This Italian Beef is so delicious and full flavor and it's so easy to make in the Instant Pot Pressure Cooker! Wonderfully juicy, it's perfect to add to sandwiches and then dip in that yummy jus!
Prep Time10 minutes
Cook Time52 minutes
Rise to Pressure and Release time30 minutes
Total Time1 hour 32 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: beef with jus, Instant Pot Italian beef, pressure cooker beef recipe
Servings: 8 servings
Calories: 377kcal
Author: Tanya

Equipment

Ingredients

  • 3.25 lb beef shoulder or rump roast cut into 4 large chunks
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 Tablespoon olive oil
  • 1 yellow onion sliced
  • 6 garlic cloves crushed
  • 2 teaspoon Italian seasoning
  • 2 teaspoon paprika
  • ¾ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
  • 1 cup beef broth separated
  • 8 mild pepperoncini and ¼ cup pepperoncini juice
  • Salt to taste*

Instructions

  • Season roast with salt and pepper. Set Pressure Cooker to High sauté. Once Hot, add olive oil and the beef, browning each side about 3 mins per side. Remove beef pieces and set aside.
  • Deglaze pot by adding ¼ cup of beef broth and use a wooden spoon to remove brown bits from the bottom.
  • Add onions and sauté until softened, about 5 mins. Add garlic cloves and sauté for 30 seconds more.
  • Add remaining beef broth, pepperoncini juice, Italian seasoning, paprika, fennel seeds, red pepper flakes, pepperoncini peppers, and beef to Pressure Cooker. Press Cancel on the pressure cooker, cover and cook on high pressure for 52 mins, then natural release for 20 mins, and then quickly release any remaining pressure.
  • Remove meat to a baking sheet and use two forks to shred the meat. Pour some of the liquid over the beef until moistened. Reserve the remaining sauce for dipping. Enjoy as a sandwich or any way you prefer your Italian Beef.

Video

Notes

  • These Italian beef sandwiches are delicious when topped with Giardiniera. You can purchase this in many grocery store chains. I also like to top mine with a spicy pepper mix.
  • For less spicy beef, use fewer pepperoncini.
  • Serve the au jus sauce on the side for dipping if you like a wet sandwich.

Nutrition

Calories: 377kcal | Carbohydrates: 3g | Protein: 54g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 149mg | Sodium: 535mg | Potassium: 775mg | Fiber: 1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 6mg

Nashville Style Hot Chicken Tenders (Air Fryer Recipe)

by 61 Comments

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.

nashville hot chicken tenders on a white plate

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

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

Whenever I see Nashville hot chicken on a menu I've just got to have it! Super crispy and smothered in a spicy hot sauce, I just can't get enough of them!

It's so quick and fuss free to make these tenders in an air fryer, they are quickly becoming my new favorite thing!

If you love these, be sure to check out my air fryer chicken wings!

How To Make Nashville Style Hot Chicken Tenders

Gather your ingredients

Ingredients to make the Nashville hot chicken tenders

Season tenders with a little salt and pepper. Set aside.

Create a dredging station by whisking milk and hot sauce in one bowl.

In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.

Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.

Dredging the chicken tenders

Place chicken in greased air fryer basket or use a parchment sheet liner.

Cook on 375 degrees for 14-16 minutes, flipping and spraying with oil halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.

The breaded chicken in the air fryer basket

Gather your ingredients to make the Nashville hot sauce.

Spices to make the hot sauce

Add the hot sauce ingredients to a pan, whisk to combine and bring to the boil.

Once your mixture starts to bubble and simmer, remove from heat.

The Nashville hot sauce in a pan

Once chicken tenders are done, remove from air fryer and add them to a large bowl.

Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken.

cooked chicken tenders in basket
Sauce being poured over the chicken tenders

And done 🙂

hot chicken tenders on white plate with pickles on top

Can you use chicken breast in this recipe?

I like to use tenders for this recipe, they are so...well, tender, and they cook so well in the air fryer. If you can't find tenders, you can use breasts and cut them into strips.

How hot is the chicken?

On a scale of mild to hot, these chicken tenders are very hot! There's a lot of cayenne in the sauce and they really do pack a punch. If you prefer milder chicken, you can reduce the amount of cayenne used, or even omit it completely. It will still be delicious!

What do you serve with Nashville hot chicken?

I live to serve this hot chicken as a sandwich. Piled into white bread with pickles and you are in a good place! If you like, you can add in some coleslaw that helps to balance out the heat.

You can serve this as a main and serve it alongside some other Southern favorites like mac n cheese and collard greens.

A nashville hot chicken tender cut in half

Recipe Notes and Tips

  • Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
  • Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
  • Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.

More Air Fryer Chicken Recipes

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finished hot chicken tenders in a plate with pickles on top
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4.61 from 28 votes

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fryer chicken tenders, hot chicken tenders, nashville style chicken
Servings: 4 servings
Calories: 488kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb chicken tenders
  • ¾ cup milk
  • 2 Tablespoon hot sauce
  • ¾ cup panko bread crumbs
  • 1 teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Salt and pepper to taste
  • Oil for spraying Canola, Olive Oil, or any oil with a high smoke point

Hot Paste

Instructions

  • Season tenders with a little salt and pepper. Set aside. Create a dredging station by whisking milk and hot sauce in one bowl. In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
  • Preheat your air fryer to 375 degrees Fahrenheit.
  • Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.
  • Place chicken in greased air fryer basket or use a parchment sheet liner. Cook on 375 degrees for 14-16 minutes, flipping and spraying chicken halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.
  • Meanwhile, when there are about 5 minutes left on the chicken, create the hot paste. Add peanut oil, brown sugar, cayenne pepper, paprika, dry mustard, garlic powder, and salt to a medium-sized saucepan over medium heat and whisk to combine. Once your mixture starts to bubble and simmer, remove from heat.
  • Once chicken tenders are done, remove from air fryer and add them to a large bowl. Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken. Serve and enjoy.

Video

Notes

  • Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
  • Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
  • This chicken is really really really hot. If you’d like a milder chicken, reduce the cayenne pepper.
  • Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.

Nutrition

Calories: 488kcal | Carbohydrates: 19g | Protein: 28g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 998mg | Potassium: 583mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1428IU | Vitamin C: 8mg | Calcium: 89mg | Iron: 1mg

Air Fryer Lemon Garlic Shrimp

by 21 Comments

This Air Fryer Lemon Garlic Shrimp is so wonderfully fresh and flavorful and you can cook the shrimp straight from frozen. So quick and easy to make, perfect to serve as an appetizer or as part of a main course.

Air fryer lemon and garlic shrimp served in a white bowl

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

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

You guys are going to love these juicy shrimp! They are so tasty but take just minutes to make with a few ingredients. I couldn't make this recipe easier if I tried!

The air fryer cooks them perfectly every single, and you can cook them straight from frozen!

If you love these, be sure to check out my air fryer coconut shrimp!

Ingredients You Will Need

  • Frozen Shrimp (Deveined)
  • Butter
  • Seasoning: Italian herbs, old bay, red pepper flakes, salt and pepper.
  • Garlic
  • Lemon
Ingredients to make air fryer lemon garlic shrimp

How To Make Air Fryer Lemon Garlic Shrimp

  • Place the ingredients in an oven safe container that will fit your air fryer.
  • The seasonings and butter in a bowl
  • The shrimp added to the bowl
  • Air fry for 350 degrees for 12-15 min, stirring halfway or until shrimp is translucent.
  • The bowl in the air fryer
  • Air fryer lemon shrimp in the basket ready to serve

How do you serve these shrimp?

These lemon garlic shrimp are great to serve by themselves as an appetizer with a dipping sauce. You can also serve them as part of a main, top some pasta or rice with them or serve with sweet potatoes and beet greens for a well balanced dinner. They are also great to use in tacos!

What's the best shrimp to use?

One of the main reasons I love this recipe is that you can use frozen shrimp, right out of the packet. You just need to make sure that they are deveined. You can use shelled or unshelled, I prefer to use shelled as they tend to be more juicy.

You can also use fresh shrimp for this recipe. You just need to reduce the cooking time slightly.

Why cook shrimp in an air fryer?

Cooking the shrimp in an air fryer is so quick and easy. It's such a hands off method and they come out so perfectly every single time. It totally takes the guess work out and the flavors are really amazing.

Air fryer lemon garlic shrimp garnished with fresh parsley

Recipe Notes and Tips

  • You can use frozen shell-on or peeled shrimp that has been deveined. Frozen shell-on shrimp does tend to be a little juicer.
  • If using defrosted shrimp, reduce the time until shrimp is fully cooked
  • Make a foil sling around the container so that it is easy to remove from the air fryer.

More Easy Shrimp Recipes

finished lemon garlic shrimp in basket
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4.89 from 9 votes

Air Fryer Lemon Garlic Shrimp

This air fryer lemon garlic shrimp is so wonderfully fresh and flavorful and you can cook the shrimp straight from frozen. So quick and easy to make, perfect to serve as an appetizer or as part of a main course.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fried frozen shrimp, air fryer shrimp, lemon garlic shrimp
Servings: 4 servings
Calories: 199kcal
Author: Tanya

Ingredients

  • 16 oz jumbo shrimp frozen, deveined
  • 3 Tablespoon butter unsalted
  • 2 teaspoon Italian seasoning
  • 3 garlic cloves minced
  • ¾ teaspoon old bay seasoning
  • 2 Tablespoon fresh lemon juice sliced lemon pieces too
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  • Place ingredients in a container. Air fryer 350 degrees for 12-15 min, stirring halfway or until shrimp is translucent.

Video

Notes

  • You can use frozen shell-on or peeled shrimp that has been deveined. Frozen shell-on shrimp does tend to be a little juicer.
  • If using defrosted shrimp, reduce the time until shrimp is fully cooked
  • Make a foil sling around the container so that it is easy to remove from the air fryer.
  • I prefer jumbo shrimp in this recipe but any size will work. Smaller shrimp cook faster so keep an eye on them. 

Nutrition

Calories: 199kcal | Carbohydrates: 2g | Protein: 24g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 309mg | Sodium: 967mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 319IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 3mg

Baba Ghanoush

by 2 Comments

This Baba Ghanoush is a delicious creamy eggplant dip. Roast the eggplants in the oven or the air fryer for a simple and delicious dip that is so easy to make.

baba ghanoush served in a white bowl

Baba ghanoush is one of my favorite dips, and homemade is way better than anything you will buy in store! Full of flavor, it's a great dip to serve with my beet chips!

What Is Baba Ghanoush?

Baba ghanoush (also baba ganoush or baba ghanouj) is a Middle Eastern dip that originates from Lebanon. It's made with mashed, roasted eggplant and seasoned with lemon juice, tahini and spices.

Ingredients You Need

  • Eggplant
  • Garlic
  • Tahini
  • Parsley
  • Lemon
  • Extra Virgin Olive Oil
  • Salt
  • Cayenne Pepper (optional)
Ingredients to make baba ghanoush on a marble work top

How To Make Baba Ghanoush

  • Poke holes in the eggplant and roast in air fryer or oven. Roast on 400 degrees Fahrenheit for 20-25 minutes in the air fryer or on 450 degrees in the oven for for 25-30 minutes. Roast them until softened.
Two eggplants in the air fryer basket
The roasted eggplant in the air fryer basket
  • Once eggplants are softened, remove from air fryer or oven and slice open and sit them up in a large bowl, allowing them to drain a little while they cool.
  • Allow eggplants to cool for about 10 minutes.
Roasted eggplant sliced open in a bowl
  • Once cool, remove the insides of the eggplant with a spoon and place in a bowl. Try to avoid taking the seeds.
Removing the seeds from the eggplant
  • Mash with a fork until the mixture is smooth and creamy.
  • Mix in garlic cloves, tahini, parsley, lemon juice, olive oil, and salt.
  • Sprinkle with cayenne pepper if using.
The other ingredients for baba ghanoush added to the mashed eggplant
The ingredinets mixed together to make baba ghanoush

How long does it keep?

Baba ghanoush is a great make ahead dip. Once you have made it, cover it in plastic wrap or transfer to an airtight container. It will keep well in the fridge for up to a week. Make sure it is cool before placing it in the fridge.

What do you serve with baba ganoush?

Baba ganoush is similar to hummus and can be served in the same way. It's great as a dip with pita chips and raw veggies, but you can also use it as a sandwich or wrap spread. It is best served cool or at room temperature.

What does it taste like?

This dip is thick and creamy, and it has a slight smokey flavor from the roasted eggplant. Similar to hummus, but without the nutty undertones. Eggplants have a mild flavor, so the lemon juice and parsley really add to a fresh flavor.

A chip being dipped into baba ghanoush

Recipe Notes and Tips

  • Eggplant is known for being bitter at times. If your baba ghanoush tastes bitter, add additional salt to temper the bitterness.
  • To avoid bitterness, pick fresh and smaller eggplants. Large and older eggplants are known for being bitter.
  • Seeds in eggplant are notorious for causing bitterness. Try to avoid adding the seeds to the dip. It’s ok if you get a few in there.

More Easy Dip Recipes

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Baba Ghanoush

This baba ghanoush is a delicious creamy egg plant dip. Roast the eggplants in the oven or the air fryer for a simple and delicious dip that is so easy to make.
Prep Time10 minutes
Cook Time20 minutes
Cooling time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Middle Eastern
Keyword: baba ghanoush recipe, eggplant dip
Servings: 4 servings
Calories: 144kcal
Author: Tanya

Ingredients

  • 2 lbs eggplant about 2 medium-sized eggplants
  • 3 garlic cloves minced
  • 2 Tablespoons Tahini
  • 2 Tablespoon flat-leaf parsley chopped
  • Juice of 1 lemon
  • 1 Tablespoon extra virgin olive oil
  • ¾ teaspoon salt
  • ⅛ teaspoon cayenne pepper optional

Instructions

  • Poke holes in the eggplant and roast in air fryer or oven.
  • Air Fryer: place in air fryer basket and air fry on 400 degrees Fahrenheit for 20-25 minutes, or until softened.
  • Oven: Preheat oven to 450 degrees and roast until softened, about 25-30 minutes.
  • Once eggplants are softened, remove from air fryer or oven and slice open and sit them up in a large bowl, allowing them to drain a little while the cool. Allow eggplants to cool for about 10 minutes.
  • Once cool, remove the insides of the eggplant with a spoon and place in a bowl. Try to avoid taking the seeds. Mash with a fork until the mixture is smooth and creamy. Mix in garlic cloves, tahini, parsley, lemon juice, olive oil, and salt. Sprinkle with cayenne pepper if using.
  • Serve and enjoy.

Notes

  • Eggplant is known for being bitter at times. If your baba ghanoush tastes bitter, add additional salt to temper the bitterness.
  • To avoid bitterness, pick fresh and smaller eggplants. Large and older eggplants are known for being bitter.
  • Seeds in eggplant are notorious for causing bitterness. Try to avoid adding the seeds to the dip. It’s ok if you get a few in there.

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 445mg | Potassium: 611mg | Fiber: 8g | Sugar: 9g | Vitamin A: 244IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 1mg

Air Fryer Roasted Shishito Peppers

by 4 Comments

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

Air fryer shishito peppers in a white bowl

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

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

I recall reading about shishito peppers in a cookbook many years ago. Popular at Japanese restaurants, they’re a mildly sweet kind of pepper that has a little spice. They say about 1 in 10 of them is actually spicy. For whatever reason, every time I buy a pound, I usually find half of them a little spicy. That’s totally cool with me though. 

These peppers are amazing once they’re roasted and charred and blistered. We usually make them on the grill but lately, I’ve been making these beauties in my air fryer. It’s so easy and comes out perfect every time.

They are a great appetizer to serve up with my air fryer egg rolls, and be sure to check out these other delicious air fryer appetizers.

Ingredients You Will Need

You just need 3 ingredients to make these roasted shishito peppers!

  • Shishito Peppers
  • Olive Oil
  • Salt

How To Make Air Fryer Shishito Peppers

  • Wash and dry the peppers
Raw peppers in a colander
  • Coat the peppers in the oil and salt and place in the air fryer basket.
Raw peppers in the air fryer basket
  • Air fry until the peppers are roasted and blistered.
  • Shake halfway through cooking.
The roasted peppers in the air fryer basket

What do you serve air fryer shishito peppers?

These shihito peppers are great to serve as a finger food appetizer with a couple of dips. I love to serve them with some sweet chili sauce and sriracha or mayo also work well.

Are shishito peppers hot?

Shishito peppers are very mild compared to peppers. They are milder than jalapenos, and actually closer to bell peppers. The seeds have a little heat to them, but unless you are extremely sensitive to spice, you'll be perfectly safe with these!

They have a fresh and peppery flavor with a slight sweetness to them.

Where to buy shishito peppers

Shishito peppers are now readily available to most superstores, you should find them near the chili peppers. You can also get them in Asian supermarkets. Here's some additional information about shishito peppers if you'd like to learn more.

Close up of roasted shishito peppers in a white bowl

Recipe Notes and Tips

  • Wash and pat dry the peppers before coating them. Pat them dry with a paper towel to remove the excess moisture.
  • Don't overcook the peppers. They should be just blistering. If you overcook them they can become soft and mushy.
  • Don't overcrowd the air fryer basket. Cook them in two batches if you are making more.

More Easy Appetizer Recipes

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5 from 3 votes

Air Fryer Roasted Shishito Peppers

These air fryer shishito peppers are such a quick and easy appetizer to make, and they are always a crowd pleaser. Just a couple of ingredients and they are ready to serve in 10 minutes.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer shishito peppers, easy shishito pepper recipe, roasted shishito peppers
Servings: 2 to 4 servings
Calories: 54kcal
Author: Tanya

Ingredients

  • 8 oz shishito peppers rinsed and dried
  • ½ Tablespoon olive oil
  • Salt to taste

Instructions

  • Coat peppers in oil and salt place in air fryer basket.
  • Air fry on 400 degrees Fahrenheit for 7-8 minutes until peppers are roasted and blistered, shaking halfway.

Notes

  • Wash and pat dry the peppers before coating them. Pat them dry with a paper towel to remove the excess moisture.
  • Don't overcook the peppers. They should be just blistering. If you overcook them they can become soft and mushy.
  • Don't overcrowd the air fryer basket. Cook them in two batches if you are making more.

Nutrition

Calories: 54kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 91mg | Calcium: 11mg | Iron: 1mg

Blueberry Compote

by 8 Comments

This delicious blueberry compote is a wonderful addition to any brunch, topped on waffles and pancakes, or use it to top desserts. Ready to use in 15 minutes and made with just a few imple ingredients.

Blueberry compote served on top of waffles

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

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

This recipe will take your brunches and desserts to the next level! This fruit compote is wonderfully sweet and tangy and it works as a topping for so many dishes!

Perfect to serve on top of pancakes or waffles, and great as a baked cheesecake topping or get super indulgent and serve it with my air fryer brownies or my air fryer donuts!

I just know you are going to love this, be sure to make a double batch!

Blueberry Compote Ingredients

You just need a handful of simple ingredients to make this sweet treat!

  • Blueberries
  • A medium sized Lemon
  • Granulated Sugar
  • Water and Cornstarch
Ingredients to make the compote

How To Make Blueberry Compote

  • Add blueberries, lemon juice, zest of lemon and ½ cup water to a medium-sized saucepan over medium heat.
Blueberries in a pan
  • Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand.
The ingredients simmering in the pot
  • Create a cornstarch slurry by whisking 1 tablespoon water with 1 tablespoon cornstarch in a separate bowl.
  • Slowly stir it into blueberries and allow the mixture to cook for an additional minute. Remove from heat.
The blueberry compote ready to use

Can you use frozen blueberries?

I used fresh blueberries in this recipe, but you can use frozen if that's what you have. Cook them right from frozen in the same way you would the fresh.

How do you serve it?

Compote can be served hot or cold and it's perfect on everything from pancakes and waffles to cakes and ice cream. I love adding it to yogurt or oatmeal for a yummy breakfast.

It's such an effortless way to add a fruity flavor to so many dishes!

Can you make it ahead of time?

Compote keeps really well. Let it cool to room temperature and it will keep for about a week in a covered container. You can also freeze the compote and it will keep for easily 3 months.

Blueberry compote served in a small bowl with a spoon

Make It Your Own!

It's so easy to make this compote with whatever fruits you like! Try swapping the blueberries for:

  • Strawberries
  • Peaches
  • Blackberries
  • Mango
  • Cherries
  • Raspberries

The possibilities are endless!

Recipe Notes and Tips

  • Mix the cornflour with the water before adding it to the fruit. If you add it straight in, it can become clumpy.
  • If making ahead of time, let it cool before storing.
  • Let the compote cool slightly before serving.
Blueberry compote on a spoon

More Easy Fruit Recipes

Blueberry compote served on top of waffles
Print Recipe
4.34 from 3 votes

Blueberry Compote

This delicious blueberry compote is a wonderful addition to any brunch, topped on waffles and pancakes, or use it to top desserts. Ready to use in 15 minutes and made with just a few simple ingredients.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Keyword: blueberry compote, fruit compote, how to make compote
Servings: 6 servings
Calories: 71kcal
Author: Tanya

Ingredients

  • 2 cups fresh blueberries
  • 3 Tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ cup white granulated sugar
  • ½ cup water + 1 tablespoon water separated
  • 1 Tablespoon corn starch

Instructions

  • Add blueberries, lemon juice, zest of lemon, sugar and ½ cup water to a medium-sized saucepan over medium heat. Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand.
  • Create a cornstarch slurry by whisking 1 tablespoon water with 1 tablespoon cornstarch in a separate bowl. Slowly stir it into blueberries and allow the mixture to cook for an additional minute. Remove from heat. Enjoy.

Notes

  • Mix the cornstarch with the water before adding it to the fruit. If you add it straight in, it can become clumpy.
  • If making ahead of time, let it cool before storing.
  • Let the compote cool slightly before serving.

Nutrition

Calories: 71kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 63mg | Fiber: 2g | Sugar: 14g | Vitamin A: 27IU | Vitamin C: 14mg | Calcium: 8mg | Iron: 1mg

Crispy Air Fryer Beet Chips

by 12 Comments

If you’re looking for a twist on the traditional chip, you’ll love this awesome beet chips recipe. Made in the air fryer to give that perfect crispy crunch.

cooked beet chips on a plate

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

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

I like snacks. It’s as simple as that, and thanks to my air fryer, I can make all kinds of snacks while saving a little money too. These awesome apple chips and crispy chickpeas come out nice and crispy in the air fryer, and now I can add beets to my snack category. 

So why beets? Beets are crazy healthy and I happen to love them. I usually juice my beets but now I love those things roasted and even air fried into a chip. 

How to make Beet Chips

2 beets laying on marble background

First, remove the green leaves from the beets (save those for later and make sautéed beet greens) and peel the beets. Use a mandolin and thinly slice the beets to get your chips. 

sliced beets next to mandolin

Place them in a large bowl and cover then with a drizzle of olive oil. Stir to make sure all the beet chips are covered. 

beets in a glass bowl covered in olive oil

Place the chips in the air fryer basket. They will overlap a bit, which is fine, because we are going to shake them up and they'll shrink while cooking. 

air fryer basket with beet chips on bottom of it

Air fry the beets on 330 degrees Fahrenheit for 15-20 minutes, moving the beets every few minutes to ensure they aren’t overlapping anymore. As the beets cook, they will shrink and you’ll have the ability to spread them apart in the basket.

cooked beet chips in air fryer basket

Once your beets are slightly crispy, remove them from the air fryer basket and place them on a plate. Leave them alone for a few minutes to crisp up some more. Season with salt. 

cooked beet chips on a plate

Notes on Beet Chips

  • The cook time on these beet chips will vary depending on your air fryer brand, the thickness of your sliced beets, and whether you choose to overlap them or not. Your beets could be done in as quickly as 15 minutes. 
  • Be careful not to leave your beets in too long or they will taste burnt. As soon as they are slightly crisp, remove them from the air fryer. They will crisp some more once removed from the air fryer.  

Looking for other Air Fryer Snack Recipes? Try these out:

Print Recipe
5 from 5 votes

Crispy Air Fryer Beet Chips

These Homemade Beet Chips are delicious and crispy when made in the Air Fryer. It's the perfect quick and easy healthy snack.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Snack
Cuisine: American
Keyword: air fryer beet chips, beet chips
Servings: 1 person
Calories: 132kcal
Author: Tanya

Equipment

Ingredients

  • 2 beet roots peeled and sliced
  • ½ Tablespoon olive oil
  • Salt to taste

Instructions

  • Place sliced beets in a bowl and toss with oil. Place in air fryer basket in a single layer.
  • Air fry on 330 degrees Fahrenheit for 15-20 minutes (until beets are slightly crispy), stirring beets and seperating them in a single layer if they overlap during cooking.
  • Remove once beets get slightly crispy and lay them on a plate, the beets will get more crispy once removed. Salt to taste.

Notes

  • The cook time on these beet chips will vary depending on your air fryer brand, the thickness of your sliced beets, and whether you choose to overlap them or not. Your beets could be done in as quickly as 15 minutes. 
  • Be careful not to leave your beets in too long or they will taste burnt. As soon as they are slightly crisp, remove them from the air fryer. They will crisp some more once removed from the air fryer.  

Nutrition

Calories: 132kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 157mg | Potassium: 533mg | Fiber: 5g | Sugar: 11g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg

Sticky BBQ Air Fryer Chicken Legs

by 35 Comments

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.

Sticky BBQ Air Fryer Chicken Legs on a white work top

We eat a ton of BBQ around these parts. Whether it's BBQ Ribs or pulled pork, it goes down in our house. Now I've added these bbq chicken legs to the mix and they are perfect for these busy weeknights.

It's never been easy to make wonderfully crispy and juicy chicken legs! Made with my homemade BBQ seasoning and BBQ sauce, they are wonderfully sweet and tangy and a real crowd pleaser!

Serve them up as a tasty game day appetizer or as part of a main with my air fryer fries and carrot raisin salad.

How To Make Air Fryer Chicken Legs

  • Preheat air fryer basket to 400 degrees Fahrenheit.
  • Season Chicken legs with BBQ Rub, making sure all pieces are fully covered.
  • Place in air fryer basket and cook for 25 minutes, flipping halfway through.
Seasoned chicken legs in the air fryer basket
The cooked chicken legs in air fryer basket before being glazed
  • Once 25 minutes is up, brush BBQ Sauce over all the pieces of chicken. Air fryer for an additional 5 minutes or until the BBQ is charred and sticky.
The chicken legs in the air fryer ready to serve

Can you reheat them?

If you do have leftovers, you can easily reheat them in the air fryer to get them nice and crispy again. Preheat the air fryer to 375F and cook them in a single layer for 5 to 7 minutes, flipping once, until cooked through. If you have an instant read thermometer, they should register at 165F.

Take care to only reheat the chicken legs once.

What's the best BBQ sauce to use?

I admit it, I'm biased, but my homemade BBQ sauce is perfect for these chicken legs, and really takes them to another level. Of course, if you are pushed for time you can use your favorite store bought brand. Just make sure the BBQ sauce is thick enough to get sticky.

I like to use a dry rub first for a really deep and rich flavor. So delicious!

Why cook them in an air fryer?

These chicken legs are so easy to cook in the air fryer and they come out so wonderfully crispy and juicy. They cook to perfection every single time! It's also quicker than the oven or grill. The cooking method is pretty hands off too , leaving you able to get on with other things.

Recipe Notes and Tips

  • This recipe is easily doubled. If you are making more, be sure not to overcrowd the air fryer basket or they won't get crispy all over.
  • You can make the seasoning mix and bbq sauce days ahead of time so that it's super quick to make these chicken legs.
  • Be sure to preheat your air fryer before adding the legs. This will help them to cook evenly through and help them not stick to the basket.

You can use other parts of the chicken...

  • Boneless chicken breast (6 oz each) - 13-14 minutes on 400 degrees Fahrenheit 
  • Chicken legs and chicken wings - 30 minutes on 400 degrees Fahrenheit
  • Boneless Chicken thighs - 360 degrees Fahrenheit for 15-17 minutes, flipping halfway through
  • Bone-in chicken thighs - 360 degrees Fahrenheit for 22-25, flipping halfway through. Then crank up to 390 degrees for 5 minutes if you want crispy skin.
  • Chicken Wings - Same time as these legs.

More Air Fryer Chicken Recipes

Watch this video tutorial and see how I make these chicken legs from start to finish.

Print Recipe
4.94 from 16 votes

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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fryer chicken legs, bbq chicken legs, homemade bbq chicken legs
Servings: 4 servings
Calories: 245kcal
Author: Tanya

Ingredients

  • 1 ½ lbs chicken legs rinsed and patted dry
  • 1 ½ Tablespoon BBQ Rub
  • ½ cup BBQ Sauce

Instructions

  • Preheat air fryer basket to 400 degrees Fahrenheit.
  • Season Chicken legs with BBQ Rub, making sure all pieces are fully covered.
  • Place in air fryer basket and cook for 25 minutes, flipping halfway through.
  • Once 25 minutes is up, brush BBQ Sauce over all the pieces of chicken. Air fryer for an additional 5 minutes or until the BBQ is charred and sticky.
  • Remove and enjoy.

Video

Notes

  • This recipe is easily doubled. If you are making more, be sure not to overcrowd the air fryer basket or they won't get crispy all over.
  • You can make the seasoning mix and bbq sauce days ahead of time so that it's super quick to make these chicken legs.
  • Be sure to preheat your air fryer before adding the legs. This will help them to cook evenly through and help them not stick to the basket.

Nutrition

Calories: 245kcal | Carbohydrates: 18g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 434mg | Potassium: 278mg | Fiber: 1g | Sugar: 12g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg

Homemade Churros (Air Fryer or Stovetop)

by 6 Comments

Make a batch of Homemade Churros quickly and easily either in the air fryer or on the stovetop. This wonderfully fluffy Spanish dessert is a real treat! Topped with cinnamon sugar and served with a silky chocolate sauce.

Churros in a white bowl next to chocolate dipping sauce

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

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

Churros are one of my favorite treats and my homemade version did not disappoint! When cooked in the air fryer, they are wonderfully fluffy and pillow-like, but they can also be cooked in the more traditional way on the stovetop.

Air frying is one of my favorite ways of cooking and these churros come out perfectly everytime! My chocolate molten lava cakes are another favorite air fryer dessert, and be sure to check out all of my other air fryer recipes.

How To Make Homemade Churros

Gather your ingredients to make the churros:

  • Butter
  • Milk
  • Water
  • White sugar
  • Salt
  • All-purpose flour
  • Eggs
  • Vanilla extract
Ingredients to make the churros and a saucepan and wooden spoon
  • Add 6 tablespoon butter, ½ cup milk, ½ cup water, 1 tablespoon sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt to a medium-sized saucepan over medium-high heat. Once the mixture starts to boil and the butter has melted, remove from heat and add all of the all-purpose flour at once.
  • milk, butter, and water churro ingredients in saucepan
  • flour added to saucepan of churros with water, milk, and butter
  • Stir with a wooden spoon until the mixture becomes a thick paste. Remove from heat and set aside for 5-7 minutes. The temperature of the dough should cool down to 145 – 150 degrees Fahrenheit.
  • In a separate bowl, add one egg and lightly whisk. Add egg to the flour mixture and stir with a wooden spoon until it’s incorporated. Do that with the remaining 2 eggs, making sure to whisk each one first and stir it in one at a time.
  • Let the dough rest 10 minutes. The dough will look shiny and glossy.
Four process shots to show how to make the dough
  • While the dough is resting, preheat air fryer to 400 degrees Fahrenheit.
  • Add dough to a piping bag with a large star tip.
The dough in a piping bag
  • Lightly spray the air fryer basket with oil or place a parchment liner in the basket.
  • Pipe the dough into the air fryer basket, making sure they’re not touching.
The piped churro dough in the air fryer basket
  • Close air fryer and cook dough on 400 degrees Fahrenheit for 7-8 minutes or until golden.
cooked churros in air fryer basket
  • While the dough is cooking, make cinnamon sugar by combining ¼ cup sugar and ½ teaspoon cinnamon in a bowl.
  • Make chocolate sauce by combining ¼ cup heavy cream and 6 tablespoon chocolate chips in a microwave-safe bowl and heat in a microwave in 30 seconds increments, stirring each time. The chocolate sauce is done when smooth.
  • Once the churro dough is done, toss in the cinnamon-sugar mix. Serve with chocolate dipping sauce or whichever sauce you prefer.
Homemade churros rolled in sugar

Can you make these churros on the stovetop?

If you don't have an air fryer, don't fret! You can still make these on the stovetop. Fry the dough in a heavy bottomed pan with oil until they are golden brown. Be sure to scroll down to get the full stovetop instructions.

Here's an image of air fried churro dough (top) and deep fried churro dough (bottom) for comparison. The air fryer churro dough is puffier and a little less crispy than the stovetop version. You can always make both and do a comparison for yourself. My taste testers preferred the air fried version.

photo of air fried churros on plate on top and deep fried churros on bottom

What are churros?

Churros are a fried dough like pastry, they originated in Spain, but they are also popular in the Spanish and Portuguese speaking countries in South America. It is somewhere between an eclair and a doughnut in taste and texture.

The dough is created by making a choux dough, a cooked dough and then fried.

Can you make them ahead of time?

Churros, hands down are at their best when they are served warm out of the fryer. However, you can make the dough can be made the day before and stored in an airtight container in the fridge - just allow it to come up to room temperature before piping.

If you do have any leftover, they can be stored in an airtight container at room temperature for 2 days.

Homemade churros in a red cup

Recipe Notes and Tips

  • There is no additional oil needed if air frying churros. They will get brown on their own in the air fryer.
  • If frying the churros in oil on the stovetop, make sure the temperature of the oil stays near 360 degrees. Too hot will burn your churros and too cold will make them soggy and greasy.
  • Toss the churros in the cinnamon sugar while they are still hot so that the sugar sticks to them.

More Easy Dessert Recipes

churro image on plate
Print Recipe
2 from 1 vote

Homemade Churros

Make a batch of homemade churros quickly and easily either in the air fryer or on the stovetop. Made with a few simple ingredients, this wonderfully fluffy Spanish dessert is a real treat!
Prep Time25 minutes
Cook Time13 minutes
Total Time38 minutes
Course: Dessert
Cuisine: Spain
Keyword: air fryer churros, easy churro recipe, homemade churros
Servings: 12 people
Calories: 186kcal
Author: Tanya

Equipment

Ingredients

  • 6 Tablespoon butter cut into ½ inch pieces
  • ½ cup milk
  • ½ cup water
  • 1 Tablespoon white sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • ½ teaspoon vanilla extract

Cinnamon Sugar

  • ¼ cup white sugar
  • ½ teaspoon cinnamon

Chocolate sauce

  • 6 Tablespoon chocolate chips milk chocolate
  • ¼ cup heavy cream

Instructions

Air Fryer Instructions:

  • Add butter, milk, water, sugar, vanilla extract, and salt to a medium-sized saucepan over medium-high heat. Once the mixture starts to boil and the butter has melted, remove from heat and stir in all add all-purpose flour at once. Stir with a wooden spoon until the mixture becomes a thick paste. Remove from heat and set aside for 5-7 minutes. The temperature of the dough should cool down to 145 - 150 degrees Fahrenheit.
  • In a separate bowl, add one egg and lightly whisk. Add egg to the flour mixture and stir with a wooden spoon until it’s incorporated. Do that with the remaining eggs, making sure to whisk each one first and stir it in one at a time. Let the dough rest 10 minutes. The dough will look shiny and glossy.
  • While the dough is resting, preheat air fryer to 400 degrees Fahrenheit.
  • Add dough to a piping bag with a large star tip.
  • Lightly spray the air fryer basket with oil or place a parchment liner in the basket. Pipe the dough into the air fryer basket, making sure they’re not touching. Close air fryer and cook dough for 7-8 minutes or until golden.
  • While the dough is cooking, make cinnamon sugar by combining sugar and cinnamon in a bowl.
  • Make chocolate sauce by combining heavy cream and chocolate chips in a microwave-safe bowl and heat in a microwave in 30 seconds increments, stirring each time. The chocolate sauce is done when smooth.
  • Once the churro dough is done, toss in the cinnamon-sugar mix. Serve with chocolate dipping sauce or whichever sauce you prefer.

Stovetop Instructions:

  • Form the dough as instructed. When it’s time to fry, heat 2 inches of frying oil (canola, peanut, or vegetable work great) a 10-inch deep skillet or heavy bottom large pot over medium-high heat until it reaches 360 degrees Fahrenheit.
  • Pipe the dough into the oil and cook churros until nice and golden, about 2 minutes per side.
  • Drain on paper towels and then toss in cinnamon-sugar mixture.

Video

Notes

  • There is no additional oil needed if air frying churros. They will get brown on their own in the air fryer.
  • If frying the churros in oil on the stovetop, make sure the temperature stays near 360 degrees. Too hot will burn your churros and too cold will make them soggy and greasy.
  • Toss the churros in the cinnamon sugar while they are still hot so that the sugar sticks to them.

Nutrition

Calories: 186kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 127mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 343IU | Calcium: 34mg | Iron: 1mg

Homemade Air Fryer Biscuits

by 44 Comments

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.

air fryer biscuits stacked on top of each other with one broken open

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

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

Traditional Southern buttermilk biscuits have just got a makeover! Baking them in an air fryer makes the whole process so quick and easy and they come out oh so delicious! Make a double batch and freeze half, I enjoy them with so many meals!

Years ago I had the opportunity to make Bonjangles Biscuits at their test kitchen. I learned so many awesome tips and tricks and now I can share my own perfect biscuit recipe with the world.

These biscuits go great with my Instant Pot Sausage Gravy for breakfast or my Air Fried Chicken for lunch or dinner.

If you love easy biscuit recipes, you will love these mayonnaise drop biscuits.

How To Make Homemade Air Fryer Biscuits

Gather your ingredients. You'll need self-rising flour, unsalted butter and shortening (cut into small pieces), and buttermilk. Make sure everything is cold.

ingredients for biscuits

Add flour, butter, and shortening in a large bowl and use a pastry cutter or your fingers to mix in butter and shortening. You could also use 2 forks. The flour mixture should still have chunks of butter and shortening that are the size of small peas.

bowl with flour mixture with pastry cutter in it

Make a space in the middle of the bowl and pour in the buttermilk.

Milk added to the dry ingredients

Use a wooden spoon and mix the flour and buttermilk until it is combined and is a soft and sticky dough.

biscuit dough in bowl

Flour a clean countertop (with about 2 tablespoon of flour), marble slab, or large cutting board and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough out into a square that’s about ¾ an inch thick.

Use a 2-inch biscuit cutter, flour it, and cut out biscuits.

The dough on a floured work surface

Remove the scraps from around the cutouts. Use remaining scraps and mold them into the biscuit cutter. Don't bother rerolling the dough, this is much easier and allows the biscuits to avoid being overworked.

biscuits cut out and scraps removed
scraps being placed in biscuit cutter

Place bicsuits on air fryer parchment sheet liners (or a piece of parchment paper cut to fit your air fryer) about 1 inch apart.

The uncooked biscuits in the air fryer basket

Air Fry at 400 degrees Fahrenheit for 9 – 10 minutes and golden on top. Brush with melted butter and serve.

The finished biscuits in the air fryer basket

How long do they keep?

Once the biscuits have cooled to room temperature, store them in an airtight container. They will keep at air temperature for about 2 days and up to a week in the fridge. You can also freeze the baked biscuits and thaw them at room temperature.

Can you bake them in the oven?

These biscuits come out wonderfully in the air fryer, but they can also be baked in the oven if that's what you have. Simply bake them in an oven at 450F on a lined baking sheet for around 14 to 15 minutes until golden brown.

What do you serve with them?

These air fryer biscuits are super versatile and a great accompaniment to most meals. You can of course serve them with the traditional country white gravy, but I also love to serve them as a brunch with scrambled eggs, with a side salad, or smothered with fruit preserves or compote! They're also great with any Southern Dinner. I always have a batch ready to go!

Recipe Notes and Tips

  • All ingredients must be cold for these biscuits to work and rise. If it’s taking you longer than expected to shape your biscuits or if they start to feel extra sticky, do the optional step and stick them in the fridge to get them cold again.
  • These are freezer friendly. Bake them in your air fryer or oven straight from the freezer for the same amount of time.
  • I like to use self rising flour to cut down on the amount of ingredients needed. If you use all purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to the flour.

More Easy Air Fryer Recipes

biscuits in an air fryer basket
Print Recipe
4.75 from 12 votes

Homemade Air Fryer Biscuits

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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer biscuits, easy biscuit recipe, homemade biscuits
Servings: 8 biscuits
Calories: 219kcal
Author: Tanya

Equipment

Ingredients

  • 2 cups Self-rising flour plus ¼ cup for flouring the board and biscuit cutter
  • 3 Tablespoon unsalted butter cut into small pieces
  • 2 Tablespoon shortening cut into small pieces
  • ¾ cup buttermilk
  • 2 Tablespoon unsalted butter melted for topping

Instructions

  • Add flour, cut butter, and cut shortening and use a pastry cutter or your fingers to mix in butter and shortening. The flour mixture should still have chunks of butter and shortening that are the size of small peas.
  • Make a space in the middle of the bowl and pour in the buttermilk. Use a wooden spoon and mix the flour and buttermilk until it is combined and is a soft and sticky dough.
  • Flour a clean countertop (about 2 tablespoon of flour), marble slab, or large cutting board and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough out into a square that’s about ¾ of an inch thick.
  • Use a 2-inch biscuit cutter, flour it, and cut out biscuits. You should get about 8 biscuits.
  • Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they stay cold.
  • Place biscuits on an air fryer parchment sheet liners (or a piece of parchment paper cut to fit your air fryer) about 1 inch apart. Place in air fryer basket and air fry on 400 degrees Fahrenheit for 9 - 10 minutes and golden on top. Brush with melted butter and serve.

Notes

You could also bake these in a traditional oven if you don’t have an air fryer. Oven directions: Preheat oven to 450 degrees Fahrenheit before you began to make your biscuits. Once biscuits are formed, place on a baking sheet lined with parchment paper about 1 inch apart. Bake for 14-15 minutes, until tops are golden. Remove from oven and brush with melted butter.
  • All ingredients must be cold for these biscuits to work and rise. If it’s taking you longer than expected to shape your biscuits or if they start to feel extra sticky, do the optional step and stick them in the fridge to get them cold again.
  • These are freezer friendly. Bake them in your air fryer or oven straight from the freezer for the same amount of time.
  • I like to use self rising flour to cut down on the amount of ingredients needed. If you use all purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of fine salt to it.
  • I prefer a combo of shortening and butter in my biscuits but you can use all butter if you aren't a fan of shortening.

Nutrition

Calories: 219kcal | Carbohydrates: 24g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 25mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Calcium: 32mg | Iron: 1mg

Easy Queso Dip Recipe

by 4 Comments

This Easy Queso Dip is such a great appetizer to serve with chips or use it to top tacos and all your favorite Mexican foods. Ready to serve it less than 10 minutes, it can also be made ahead of time.

Queso dip in a black bowl

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Full Recipe Ingredients/Instructions are available in the 
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Is there anything better than a gooey hot cheese dip? I don't think so! This is one of my favorite appetizer to serve on game day or movie night, just break open a bag of chips and you are good to go!

This dip is perfect to serve alongside my black bean salsa or used as a topping for my ground turkey tacos!

How To Make Easy Queso Dip

  • Gather your ingredients! You'll need the following: butter, all purpose flour, evaporated milk, mild diced chilies, garlic powder, onion powder, salt, chili powder, and cayenne pepper. You'll also need a good quality American Cheese. You can get it from your supermarket's deli.
Ingredients to make queso dip
  • Melt butter and flour in a saucepan over medium heat and whisk for about 1 minute or until the butter begins to smell toasty.  
Whisking ingredients in a pan
  • Slowly whisk in the can of evaporated milk until flour is dissolved. 
  • Add green chilies, garlic powder, onion powder, salt, chili powder, and cayenne pepper and whisk to incorporate. Bring mixture to simmer and allow to simmer for 2-3 minutes, whisking occasionally.
Spices added into the pan
  • Remove from heat and stir in cheese. 
  • Serve and enjoy. 
Cheese added into the sauce

Can you make it ahead of time?

This easy queso dip is best served warm, but that doesn't mean you can't make the recipe ahead of time. Let the sauce cool completely and then keep it covered in the fridge. You can reheat it in the microwave for 2 minutes, stirring halfway to serve. It will keep well in the fridge for 3 to 4 days.

What's the best cheese to use for queso?

I find that American white cheese works best for this recipe and it's readily available too, unlike some Mexican varieties. It melts really well into the rest of ingredients to create a silky hot cheese sauce. You'll find it in the deli section of your local supermarket.

Queso Dip Made From Scratch

It's so easy to make this queso dip recipe at home on your stovetop, and it's so much more flavorful than store bought. It's ready in no time at all and it's such a great addition to any Mexican feast!

A tortilla being dipped into the queso dip

Recipe Notes and Tips

  • Make it gluten-free by using 1:1 GF flour.
  • If you are sensitive to heat, you can omit the chili powder and reduce the amount of green chilies added. If you like things spicy, add a little extra chili powder.
  • Keep the heat at medium when you start cooking so that the flour and milk doesn't scorch and burn.

More Easy Appetizer Recipes

Queso dip in a black bowl
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4.20 from 5 votes

Easy Queso Dip Recipe

This easy queso dip is such a great appetizer to serve with chips or use it to top tacos and all your favorite Mexican foods. Ready to serve it less than 10 minutes, it can also be made ahead of time.
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: easy queso dip, Mexican cheese dip, warm cheese dip recipe
Servings: 6 to 8 servings
Calories: 245kcal
Author: Tanya

Ingredients

  • 1 Tablespoon butter unsalted
  • 1 Tablespoon all-purpose flour
  • 12 oz can evaporated milk
  • 4 oz can diced mild green chilies
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ⅛ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper
  • 8 oz white american cheese finely chopped or shredded

Instructions

  • Melt butter and flour in a saucepan over medium heat and whisk for about 1 minute or until the butter begins to smell toasty.
  • Slowly whisk in the can of evaporated milk until flour is dissolved.
  • Add green chilies, garlic powder, onion powder, salt, chili powder, and cayenne pepper and whisk to incorporate. Bring mixture to simmer and allow to simmer for 2-3 minutes, whisking occasionally.
  • Remove from heat and stir in cheese.
  • Serve and enjoy.

Notes

 
  • Make it gluten-free by using 1:1 GF flour.
  • If you are sensitive to heat, you can omit the chili powder and reduce the amount of green chilies added. If you like things spicy, add a little extra chili powder.
  • Keep the heat at medium when you start cooking so that the flour and milk doesn't scorch and burn.
  • American white cheese works best. Grab some from the deli section of your supermarket.
  • It can be reheated. I generally place it in a microwave for 2 minutes.

Nutrition

Calories: 245kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 869mg | Potassium: 222mg | Fiber: 1g | Sugar: 7g | Vitamin A: 579IU | Vitamin C: 3mg | Calcium: 543mg | Iron: 1mg

Homemade Chocolate Pudding

by 10 Comments

This easy Homemade Chocolate Pudding is quick and easy to make and ready to serve in 10 minutes. Made with just 4 main ingredients, it's fancy enough to serve to guests, but easy enough to make when you feel like a little treat!

Homemade chocolate pudding topped with cream

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Full Recipe Ingredients/Instructions are available in the 
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I love a good chocolate dessert and lucky for me, my family does too. Well except for my husband, he's not that into chocolate. Despite this, I still married him.

So this recipe is for all my chocolate lovers out there! This deliciously rich and creamy dessert is so easy to make on the stovetop and it's the perfect treat to serve after dinner. Wonderfully rich and creamy, it's a must have recipe!

If you are a chocolate lover like me, be sure to check out my chocolate molten lava cakes and air fryer brownies. Treat yourself!

Chocolate Pudding Ingredients

You just need a few simple ingredients to make this yummy chocolate dessert!

  • Cocoa powder
  • Sugar
  • Corn starch
  • Salt 
  • Milk

How To Make Homemade Chocolate Pudding

  • Place a medium saucepan over medium-low heat. Add cocoa powder, sugar, and corn starch and whisk until thoroughly combined. You can add a pinch of salt at this time for amplifying the chocolate flavor a bit.
Whisking the cocoa powder in a pan
The cocoa powder dissolving in the pan
  • Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved.
Milk being whisked into the cocoa powder and milk
The chocolate pudding being whisked in the pan
  • Continue cooking over medium-low heat, whisking occasionally until the mixture has thickened and can coat the back of a metal spoon. This should take about 4-5 minutes.
The chocolate pudding on the back of a spoon
  • Place the chocolate pudding in a bowl, cover with plastic wrap or parchment paper that touches the surface, and chill until serving in bowls with some whipped cream. This step avoids the pudding from getting a skin once the air touches it.
The chocolate pudding in a glass bowl

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

I like to use 2% milk for this homemade chocolate pudding because it's what I always have on my fridge. Whole milk could also be used. It makes this dessert wonderfully thick and creamy. If you use a thinner milk, like 1% or nonfat, the pudding may be more thin and soupy. Non dairy milks are best to be avoided in this recipe as they don't thicken in the same way.

Can you make it ahead of time?

This chocolate pudding recipe is the perfect make ahead dessert. You can store it covered in the fridge for 5 to 7 days, making it a great treat to have on hand for whenever the chocolate craving strikes!

How do you serve it?

I like to serve this dessert in individual ramekins, a dollop of freshly whipped cream and some chocolate shavings. You can top it with all kinds of things like sprinkles, m&m's or crushed salted pretzels.

This pudding also works really well as a pie filling. Simply add it to a pre baked pie crust and chill before serving.

Homemade chocolate pudding topped with whipped cream and chocolate shavings

Recipe Notes and Tips

  • To avoid a lumpy pudding, very slowly add the milk whilst whisking. Combine each ½ cup of milk before adding the next.
  • Keep the heat medium low. If it is too hot it can scorch the pudding and it will taste burnt.

More Dessert Recipes

Print Recipe
4.67 from 3 votes

Homemade Chocolate Pudding

This easy homemade chocolate pudding is quick and easy to make and ready to serve in 10 minutes. Made with just main 4 ingredients, it's fancy enough to serve to guests, but easy enough to make when you feel like a little treat!
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate pudding, easy chocolate pudding, homemade chocolate pudding
Servings: 6 servings
Calories: 158kcal
Author: Tanya

Equipment

Ingredients

  • 6 Tablespoon cocoa powder
  • ½ cup sugar
  • ¼ cup corn starch
  • Pinch of salt optional
  • 2 ½ cups milk

Instructions

  • Place a medium saucepan over medium low heat. Add cocoa powder, sugar, corn starch, and salt and whisk until thoroughly combined. Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved.
  • Continue cooking over medium-low heat, whisking occasionally until the mixture has thickened and can coat the back of a metal spoon. This should take about 4-5 minutes.
  • Pour the mixture into a bowl and cover with food safe plastic wrap or parchment paper. Cool on the counter for about 20 minutes, then chill in the refrigerator for 2-4 hours. Serve cold.

Video

Notes

  • To avoid a lumpy pudding, very slowly add the milk whilst whisking. Combine each ½ cup of milk before adding the next.
  • Keep the heat medium low. If it is too hot it can scorch the pudding and it will taste burnt.
  • This pudding can be served warmed or chilled. 

Nutrition

Calories: 158kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 210mg | Fiber: 2g | Sugar: 22g | Vitamin A: 165IU | Calcium: 121mg | Iron: 1mg

Air Fryer Egg Rolls

by 13 Comments

These Air Fryer Egg Rolls are made with shrimp and pork and come together quickly and easily. Cooked in the air fryer, it's so easy to make crispy spring rolls without the need for lots of oil. You will love these Chinese appetizers!

Air fryer egg rolls next to a dipping sauce

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
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Time to skip the takeout and make these delicious appetizers quickly and easily at home! Made with fresh ingredients, they take no time at all to make and they are always a hit!

Be sure to check out my other Chinese recipes to serve up a real feast! General Tso's Chicken and Easy Mongolian Beef are two firm favorites!

How To Make Air Fryer Egg Rolls

  • Finely chop about 6 oz of raw shrimp.
chopped shrimp
  • Heat a medium-sized skillet over medium-high heat. Add 1 tablespoon canola oil and then add the chopped shrimp and ½ lb of ground pork.
  • Stir and cook until the pork is browned and broken apart and the shrimp is cooked through
The shrimp and pork cooking in a skillet
  • Pour mixture into a large bowl. Add 10 oz of coleslaw mix, 2 chopped green onions, ½ tablespoon soy sauce, ½ teaspoon garlic powder, ½ ts salt, ¼ teaspoon black pepper, and ½ teaspoon sesame oil and stir to combine.
  • Taste the mixture and add salt to taste.
The egg roll ingredinets mixed together in a bowl
  • Add 3 tablespoon of mixture into the middle of each egg roll wrapper. Wrap egg roll wrappers and seal the egg roll wrapper with water.
Four photos to show how to fill and roll the wraps

It should look like this!

A rolled air fryer egg roll held towards the camera
  • Preheat the air fryer to 400 degrees Fahrenheit for about 2-3 minutes.
  • Spray the air fryer basket and place egg rolls in the air fryer basket, making sure they aren’t overlapping or touching.
  • Spray or brush the egg rolls with oil and cook for 10 minutes, flipping and spraying halfway.
The egg rolls in the air fryer basket before being cooked
The cooked egg rolls in the air fryer basket

Can you use fresh or frozen shrimp?

I prefer to use fresh shrimp for this recipe, but if you can only get frozen, you can absolutely use that. Make sure, that if you do use frozen that the shrimp are thawed and remove any excess moisture with kitchen towel. Once you've done that, you can follow the air fryer egg roll recipes as is.

Can you freeze these egg rolls?

Absolutely! These egg rolls are great when frozen. Too freeze, prepare egg rolls as directed and rather than cooking, place them on a baking sheet and freeze them. Once frozen, store them in a freezer bag in your freezer. To cook the egg rolls from frozen in your air fryer, add them directly to a preheated air fryer and cook on 400 degrees Fahrenheit for 10-12 minutes.

What do you serve them with?

Air fryer egg rolls make for a great Chinese appetizer. I like to serve them with a simple sauce or dip like sweet chili or soy. They are the perfect addition to your homemade Chinese feast!

Why make them in the air fryer?

For those that know me well, you will know I adore my air fryer! These egg rolls come out so perfectly crispy without needing to deep fry them. Other than flipping the rolls half way through cooking, it's a hands off method meaning that you can get on with other things. It's healthier, easier and the results are amazing!

Be sure to grab all of my other air fryer recipes!

Close up of air fryer egg rolls on a white plate

Recipe Notes and Tips

  • You can make the egg roll mixture ahead of time and keep it covered in the fridge for up to 24 hours.
  • You can make the egg rolls three or four days ahead of time and keep them stored in an airtight container in the fridge or freeze them.
  • To reheat the rolls, reheat them in the air fryer at 350ºF for one to two minutes.
  • Don't let the egg rolls touch when you place them in the air fryer and flip them halfway through cooking. This will allow them to get crispy all over.

More Air Fryer Recipes

Egg rolls in an air fryer basket
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5 from 3 votes

Air Fryer Egg Rolls

These air fryer egg rolls are made with shrimp and pork and come together quickly and easily. Cooked in the air fryer, it's so easy to make crispy spring rolls without the need for lots of oil.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: air fryer egg rolls, pork egg rolls, shrimp egg rolls
Servings: 24 rolls
Calories: 98kcal
Author: Tanya

Equipment

Ingredients

  • 1 Tablespoon canola oil
  • 6 oz raw shrimp finely chopped
  • ½ lb ground pork
  • 10 oz coleslaw mix
  • 2 green onions chopped
  • ½ Tablespoon soy sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon sesame oil
  • 1 16 oz package egg roll wrappers
  • Oil for spraying
  • Water for sealing egg roll wrappers
  • Salt to taste*

Instructions

  • Heat a medium-sized skillet over medium-high heat. Add the canola oil and then add the chopped shrimp and ground pork. Stir and cook until the pork is browned and broken apart and the shrimp is cooked through, about 5-7 minutes.
  • Pour mixture into a large bowl. Add the coleslaw mix, green onions, soy sauce, garlic powder, salt, black pepper, and sesame oil and stir to combine. Taste the mixture and add salt to taste.
  • Add 3 tablespoon of mixture into the middle of each egg roll wrapper. Wrap egg roll wrappers according to the package directions and seal the egg roll wrapper with water.
  • Preheat the air fryer to 400 degrees Fahrenheit for about 2-3 minutes. Spray the air fryer basket and place egg rolls in the air fryer basket, making sure they aren’t overlapping or touching. Spray or brush the egg rolls with oil and cook for 10 minutes, flipping and spraying halfway.

Video

Notes

  • You can make the egg roll mixture ahead of time and keep it covered in the fridge for up to 24 hours.
  • You can make the egg rolls three or four days ahead of time and keep them stored in an airtight container in the fridge.
  • To reheat the rolls, reheat them in the air fryer at 350ºF for one to two minutes.
  • Don't let the egg rolls touch when you place them in the air fryer and flip them halfway through cooking. This will allow them to get crispy all over.

Nutrition

Calories: 98kcal | Carbohydrates: 12g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 241mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

Black Bean Salsa

by 2 Comments

This Black Bean Salsa Recipe comes together quickly and easily with simple ingredients. It's perfect to serve as a dip with chips or as a side dish for pot luck and cook outs.

Black bean salsa being scooped with a chip

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

Cookouts are amazing and I got this recipe from a friend's cookout about a year ago. I love this recipe because it's delicious, it can be served as an appetizer or a side dish, and it's one of the easiest dishes you can make to impress your friends and family.

If you've got a can of black beans and corn sitting at the back of your cupboard, make good use of them with this fresh and delicious salsa! It's so quick and easy to whip up and full of bright flavors.

This recipe is perfect for when that chips n dip craving strikes, or serve it as a side with marinated air fryer salmon or use it as a topping for my fried chicken tacos.

How To Make Black Bean Salsa

  • Gather your ingredients.
Ingredeints to make the black bean salsa
  • Place everything in a large bowl.
Ingredients in a white bowl
  • Mix until combined.
  • Cover and chill in the fridge for 1-2 hours and serve.
The ingredients mixed together in a white bowl

Can You Make It Ahead Of Time?

Ideally, you want to make this black bean salsa at least an hour ahead of time to really let all of those flavors meld together. It will keep well in an airtight container for 2 to 3 days. It travels really well, so it's perfect for picnics, potlucks and cook outs.

Is it spicy?

As with all good salsas, this does have a slight kick to it, in the form of green chilis and hot sauce. It's not overly spicy, burn your mouth off. If you prefer it milder, you can reduce the amount of green chilis added.

What do you serve it with?

Use this black bean salsa in a way you would use any salsa recipe. Serve it with your favorite tortilla chips or as an easy to throw together side dish. It's great for topping tacos, enchiladas and chili. Or, just eat it straight out of the bowl with a spoon! That's what I do.

Black bean salsa in a white bowl

Recipe Notes and Tips

  • This simple salsa comes alive when you use the freshest ingredients. Be sure to use fresh lime juice, not the bottled stuff and fresh cilantro and a ripe tomato.
  • Black beans work best in this recipe, but you can substitute them for other canned beans you have in your cupboard.
  • Let the salsa sit for at least one hour before serving.

More Dip Recipes

Black bean salsa being scooped on to a tortilla chip
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5 from 1 vote

Black Bean Salsa

This black bean salsa recipe comes together quickly and easily with simple ingredients. It's perfect to serve as a dip with chips or as a side dish for pot luck and cook outs.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: black bean recipes, black bean salsa, salsa with beans
Servings: 8 servings
Calories: 183kcal
Author: Tanya

Ingredients

  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can whole kernel corn drained
  • 1 4 oz can mild green chilies
  • 1 roma tomato chopped
  • ½ cup red onions chopped
  • ½ cup ranch dressing
  • 2 Tablespoon Sour Cream
  • 2 Tablespoon cilantro chopped
  • 2 teaspoon hot sauce
  • 1 Tablespoon fresh lime juice ½ of a medium-sized lime
  • Salt and pepper to taste

Instructions

  • Combine ingredients into a large bowl. Cover and chill in the refrigerator for 1-2 hours. Serve and enjoy.

Notes

  • This simple salsa comes alive when you use the freshest ingredients. Be sure to use fresh lime juice, not the bottled stuff and fresh cilantro and a ripe tomato.
  • Black beans work best in this recipe, but you can substitute them for other canned beans you have in your cupboard.
  • Let the salsa sit for at least one hour before serving.
  • Serve with tortilla chips as a dip or serve alone as a side.

Nutrition

Calories: 183kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 567mg | Potassium: 283mg | Fiber: 5g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 1mg

Easy Strawberry Muffins

by 4 Comments

These easy Strawberry Muffins are the perfect treat! Made with fresh strawberries, these muffins come together quickly and easily with just a few staple ingredients. Treat yourself!

Three strawberry muffins stacked on top of each other

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

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

There is never a bad time for a muffin and these strawberry ones are to die for! Perfectly light and moist, they are the perfect homemade baked goods.

I've been baking like crazy these last few weeks. I've made this banana bread recipe 3 times in one week and these strawberry muffins have been on repeat as well. The one thing I love about this recipe is the secret, not so secret, healthy ingredient I've added to this recipe, Greek Yogurt!

Using Greek yogurt in a baking recipe in place of butter, well some of the butter, helps keep the muffin moist and delicious. Greek Yogurt is a little healthier as it has less fat and calories than butter.

I chose to play around with the ratios of this strawberry muffin recipe and realized that these muffins would benefit with just a little bit of butter (for flavor) and Greek Yogurt (for tang and moisture).

Ingredients for Strawberry Muffins

These muffins are made with simple ingredients and come together easily.

  • Fresh strawberries
  • All-purpose flour
  • Baking powder and salt
  • Melted butter
  • Greek yogurt
  • Granulated sugar and brown sugar
  • Eggs and milk
  • Vanilla extract
Ingredients to make the strawberry muffins

How To Make Strawberry Muffins

  • Preheat oven to 375 degrees Fahrenheit. Prepare 12 muffin tins with paper liners, set aside.
  • Chop 1 lb strawberries. Reserve ¼ cup of strawberries for topping the muffins. Mix the remaining strawberries in 2 teaspoon of flour. Set aside.
Chopped straberries on a chopping board
  • In a large bowl, mix 2 cups of all-purpose flour, 2 teaspoon baking powder, and ½ teaspoon salt. Set aside.
Dry ingredients in a bowl
  • In another bowl, stir 2 tablespoon melted butter, ½ cup greek yogurt, 1 cup granulated sugar, 2 large eggs, 1 ½ teaspoon vanilla extract, and ¼ cup milk until thoroughly combined.
The wet ingerdeints mixed together in a bowl
  • Slowly add in flour mixture and stir until thoroughly combined.
The wet and dry ingredients mixed together
  • Fold in the flour coated strawberries
Strawberries being stirred into the muffin batter
  • Add the mixture to the muffin cups, about ⅓ cup for each muffin. Top the muffins with the reserved strawberries and sprinkle 2 tablespoon brown sugar on top.
The strawberry muffin mixture in a muffin tin

Bake in preheated oven for 23-25 minutes or until a toothpick comes out of the center clean. Allow muffins to cool on a rack for 10 minutes. Then remove and enjoy.

The baked strawberry muffins in a muffin tin

How long do they keep?

Once the muffins have cooled completely, transfer them to an airtight container. They will keep for a couple of days at room temperature, but if you store them in the fridge they will be good for up to a week.

Can you freeze them?

Homemade strawberry muffins freeze really well. Let them cool completely and then wrap them in foil and place in a freezer bag or container. They will keep well for up to 3 months.

You can thaw frozen muffins at room temperature, or heat them in the microwave for 30 seconds or in an oven at 350F for 10-15 minutes.

Can you use frozen strawberries?

Yes, you can use frozen strawberries if that's what you have. Prepare them in the same way and be sure to coat them in the flour to help absorb the moisture and make sure they don't sink.

Top down sot of bakes strawberry muffins

Recipe Notes and Tips

  • Be sure to coat the strawberries with flour. This will help them to not sink to the bottom of the muffins.
  • Check the muffins after 20 minutes of baking. If an inserted toothpick comes out clean, they are ready.
  • Let the strawberry muffins cool for 10 minutes before serving.

More Strawberry Recipes

Three strawberry muffins stacked on top of each other
Print Recipe
5 from 1 vote

Strawberry Muffins

These easy strawberry muffins are the perfect treat! Made with fresh strawberries, these muffins come together quickly and easily with just a few staple ingredients.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: easy strawberry muffins, fruit muffins, strawberry muffins
Servings: 12 muffins
Calories: 197kcal
Author: Tanya

Ingredients

  • 1 lb strawberries separated
  • 2 cups all-purpose flour plus 2 teaspoon for coating strawberries
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 Tablespoon melted butter
  • ½ cup Greek yogurt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • ¼ cup milk
  • 2 Tablespoon brown sugar

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Prepare 12 muffin tins with paper liners, set aside.
  • Chop strawberries. Reserve ¼ cup of strawberries for topping the muffins. Mix the remaining strawberries in 2 teaspoon of flour. Set aside.
  • In a large bowl, mix 2 cups of flour, baking powder, and salt. Set aside.
  • In another bowl, stir melted butter, greek yogurt, granulated sugar, eggs, vanilla extract, and milk until thoroughly combined. Slowly add in flour mixture and stir until thoroughly combined. Fold in the flour coated strawberries.
  • Add the mixture to the muffin cups, about ⅓ cup for each muffin. Top the muffins with the reserved strawberries and sprinkle brown sugar on top.
  • Bake in preheated oven for 23-25 minutes or until a toothpick comes out of the center clean. Allow muffins to cool on a rack for 10 minutes. Then remove and enjoy.

Notes

  • Be sure to coat the strawberries with flour. This will help them to not sink to the bottom of the muffins.
  • Check the muffins after 20 minutes of baking. If an inserted toothpick comes out clean, they are ready.
  • Let the strawberry muffins cool for 10 minutes before serving.

Nutrition

Calories: 197kcal | Carbohydrates: 38g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 131mg | Potassium: 176mg | Fiber: 1g | Sugar: 21g | Vitamin A: 111IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 1mg