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Homemade Fish Seasoning (Simple Ingredients, Big Flavor)

by 19 Comments

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

Close up of the seasonings in a small white bowl.

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

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

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

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

How to make fish seasoning

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

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

How do you use this seasoning?

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

Try these recipes:

How long does it keep?

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

Why make your homemade seasonings?

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

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

Herbs and spices in a bowl next to fish fillets.

Tanya's Top Tips

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

More Seasoning Recipes

The seasonings in a white bowl before being mixed.
Print Recipe
4.25 from 28 votes

Homemade Fish Seasoning - Big Flavor

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

Ingredients

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

Instructions

  • Mix ingredients in a bowl. Enjoy 🙂

Notes

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

Nutrition

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

Seafood Mac and Cheese

by 1 Comment

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

Mac and cheese on a wooden spoon.

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

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

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

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

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

How to make seafood mac and cheese

Gather your ingredients.

Ingredients for the recipe ready to use.

Preheat the oven to 350°F.

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

Draining the cooked macaroni.

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

Remove the lobster meat from the shell.

Two photos to show the seafood being cooked.

Combine milk and heavy cream in a large measuring cup or glass. Set aside. In a large bowl, combine 1 cup of cheddar, ½ cup of Gruyère, and ¼ cup of smoked Gouda. Set aside.

In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in the milk/cream mixture. And seasonings, and allow to simmer until thickened, whisking often. This should take about 5 minutes.

Two photos to show how to make the cheese sauce.

The mixture should coat the back of a spoon.

Stirring the sauce in a pot.

Remove from the heat and stir in the reserved cheese.

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

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

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

The pasta and sauce topped with shredded cheese.

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

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

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

What's the best pasta to use?

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

Can you make it ahead of time?

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

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

Can you use frozen seafood?

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

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

Recipe Notes and Tips

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

More Pasta Recipes

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

Seafood Mac and Cheese

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

Ingredients

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

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Bring 3 quarts of salted water to a boil in a large pot. Add pasta and cook according to directions on the box, about 8 minutes for al-dente noodles. Remove the noodles with a spider strainer and set aside.
  • Add shrimp and lobster to the boiling water and boil for 3-4 minutes, until lobster and shrimp are cooked through. Remove from water with a spider strainer. Set aside.
  • Combine milk and heavy cream in a large measuring cup or glass. Set aside. In a large bowl, combine 1 cup of cheddar, ½ cup of gruyere, and ¼ cup of the smoked gouda. Set aside.
  • In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. And seasonings and allow to simmer until thickened, whisking often. This should take about 5 minutes.
  • Remove from heat and add the cheese you set aside.
  • In a large bowl, add shrimp and noodles. Pour cheese mixture over noodles and stir to combine.
  • Pour mixture in a 9x13 pan. Sprinkle with remaining cheese.
  • Place in the preheated oven and bake for 15 minutes or until bubbly.
  • For an extra crisp topping, place the oven on broil for 3-4 minutes until the cheese on top has browned. Serve and enjoy.

Notes

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

Nutrition

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

Southern Style Shrimp and Grits

by 20 Comments

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

Tow bowls of Southern style shrimp and grits.

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

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

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

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

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

Southern style shrimp and grits served in a bowl.

How to make Southern style shrimp and grits

  • Gather your ingredients.
Ingredients to make the recipe.

Make the grits

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

For the shrimp

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

Plate the Shrimp and Grits

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

Can you make it ahead of time?

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

Can you use frozen shrimp?

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

What are grits?

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

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

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

Recipe Notes and Tips

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

More Shrimp Recipes
Tow bowls of Southern style shrimp and grits.
Print Recipe
4.89 from 9 votes

Southern Style Shrimp and Grits

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

Ingredients

For the grits

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

For the shrimp

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

Instructions

Make the grits:

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

For the shrimp:

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

To plate:

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

Notes

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

Nutrition

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

Air Fryer Whole Fish

by 7 Comments

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

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

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

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

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

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

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

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

How to make air fryer whole fish

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

Ingredients needed to make the recipe.

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

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

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

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

Stiffing the fish with lemon slices.

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

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

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

The cooked whole fish in the air fryer basket.

What's the best fish to use?

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

Why cook fish in the air fryer?

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

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

What do you serve it with?

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

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

Recipe Notes and Tips

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

More Fish Recipes

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

Air Fryer Whole Fish

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

Ingredients

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

Instructions

  • Rub oil over fish and season with salt, black pepper, and garlic powder on the outside and inside.
  • Place garlic cloves, thyme leaves, and lemon slices inside of fish
  • Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky.

Notes

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

Nutrition

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

Sous Vide Filet Mignon

by 1 Comment

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

A sous vide filet mignon cut in half.

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

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

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

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

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

Be sure to try my Sous Vide Pork Chops too!

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

How to make sous vide filet mignon

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

What is sous vide?

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

Why cook sous vide?

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

Serving Suggestions

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

Sliced sous vide filet mignon on a white plate.

Recipe Notes and Tips

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

More Steak Recipes

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

Sous Vide Filet Mignon

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Easy Southern Pickled Shrimp

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

The pickled shrip drained and served in a bowl.

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

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

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

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

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

How to make pickled shrimp

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

Ingredients to make the pickled shrimp.

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

The cooked shrimp being drained.

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

The shrimp and brine in a mason jar.

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

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

How long can you brine the shrimp?

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

What's the best shrimp to use?

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

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

How to serve

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

Close up of the pickled shrimp ready to serve.

Recipe Notes and Tips

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

More Seafood Recipes

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

Pickled Shrimp

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

Ingredients

For the shrimp:

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

For the brine:

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

Instructions

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

Notes

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

Nutrition

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

Air Fryer Fried Mushrooms

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

air fried mushrooms on white plate

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

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

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

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

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

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

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

How to make Air Fryer Fried Mushrooms

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

What are the best mushrooms to use?

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

Can you make them ahead of time?

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

How do you serve them?

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

Air fryer fried mushrooms on a white plate.

Recipe Notes and Tips

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

More Air Fryer Recipes

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

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Air Fryer Scallops with Garlic Herb Butter

by 9 Comments

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

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

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

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

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

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

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

How to make air fryer scallops

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

What are the best scallops to use?

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

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

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

Can you make them ahead of time?

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

What do you serve them with?

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

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

Recipe Notes and Tips

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

More Air Fryer Recipes

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

Air Fryer Scallops with Garlic Herb Butter

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

15 Easy Air Fryer Chicken Recipes

by 11 Comments

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

Easy Air Fryer Chicken Recipes

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

Bonus recipes!!!

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

Easy Air Fryer Turkey Recipes

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

BBQ Nachos Recipe

by 8 Comments

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

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

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

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

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

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

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

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

How to make BBQ Nachos:

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

ingredients for bbq nachos on white background

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

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

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

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

collage of nacho ingredients on sheet pan with foil

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

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

finished bbq nachos with some removed and foil showing

Tips on How to Layer your Nachos

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

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

Other Important tips for making nachos

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

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

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

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

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

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

BBQ Nachos Recipe

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

Ingredients

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

Instructions

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

Nutrition

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

Southern Potato Salad Recipe

by 19 Comments

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

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

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

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

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

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

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

How to make Southern potato salad

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

What are the best potatoes to use?

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

Can you make it ahead of time?

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

What do you serve it with?

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

Close up of the potato salad garnished with paprika.

Recipe Notes and Tips

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

More Side Dishes

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

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

Southern Potato Salad Recipe

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Air Fryer Salmon Patties

by 9 Comments

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

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

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

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

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

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

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

How to make air fryer salmon patties

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

Serve and enjoy.

salmon patties cooked inside air fryer basket

Can you make these without an air fryer?

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

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

What's the best salmon to use?

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

What do you serve them with?

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

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

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

Recipe Notes and Tips

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

More Salmon Recipes

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

Air Fryer Salmon Patties

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

Ingredients

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

Instructions

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

Notes

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

    Nutrition

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

    Vinegar Coleslaw

    by 3 Comments

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

    Red cabbage vinegar coleslaw served in a white bowl.

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

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

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

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

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

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

    How to make vinegar slaw

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

    How long does it keep?

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

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

    Can you use green or red cabbage?

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

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

    What's the best way to shred cabbage?

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

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

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

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

    Recipe Notes and Tips

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

    More Salad Recipes

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

    Vinegar Coleslaw

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Perfect Sous Vide Pork Chops

    by Leave a Comment

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

    sliced pork chop on white plate

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

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

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

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

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

    What is sous vide?

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

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

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

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

    How to make sous vide pork chops

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

    Remove and serve.

    close up photo of browned pork chops

    Enjoy your perfectly cooked pork chop.

    pork chops sliced in front of blue napkin

    Is sous vide worth it?

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

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

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

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

    Serving Sugestions

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

    Recipe Notes and Tips

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

    More Pork Recipes

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

    Perfect Sous Vide Pork Chops

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

    Equipment

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Hot Dog Chili

    by 23 Comments

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

    Hot dogs topped with chili on a blue plate.

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

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

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

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

    A Quick Look at the Ingredients

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

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

    How to make hot dog chili

    Gather your ingredients.

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

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

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

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

    Spices added to the beef.

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

    Hot dog chili in a red pot after simmering.

    Serve over hot dogs or eat on its own.

    Can you make it in an Instant Pot?

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

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

    Can you make it ahead of time?

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

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

    Recipe Variations

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

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

    To chili hot dogs topped with sliced onions.

    Tanya's Notes and Tips

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

    More Family Favorite Recipes

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

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

    Hot Dog Chili

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

    Ingredients

    Instructions

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

    Electric Pressure Cooker Directions.

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

    Video

    Notes

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

    Nutrition

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

    Chili Powder Substitute

    by 2 Comments

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

    A labelled jar with chili powder substitute.

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

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

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

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

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

    How to make this chili powder substitute

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

    How long does it keep?

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

    How do you use it?

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

    Why make a homemade seasoning mix?

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

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

    Chili powder in a labelled jar with a spoon.

    Recipe Notes and Tips

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

    More Homemade Seasonings

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

    Chili Powder Substitute

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

    Ingredients

    Instructions

    • Combine and store in an air-tight container.

    Notes

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

    Nutrition

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

    The Best Air Fryer Lamb Chops

    by 96 Comments

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

    Six cooked lamb chops on a white plate.

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

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

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

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

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

    How to make air fryer lamb chops

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

    How do you know when the lamb is cooked?

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

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

    How long can you marinate the lamb?

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

    What so you serve with them?

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

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

    Recipe Notes and Tips

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

    More Air Fryer Recipes

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

    air fryer lamb chops in the air fryer basket covered with chimichurri sauce
    Print Recipe
    4.82 from 86 votes

    The Best Air Fryer Lamb Chops

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

    Ingredients

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

    Marinade

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

    Chimichurri Sauce

    by 2 Comments

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

    Chimichurri served in a white bowl with a wooden spoon.

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

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

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

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

    How to make chimichurri sauce

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

    The ingredients in a blender.
    The ingredients blended.

    Add to a medium-sized bowl.

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

    Green chimichurri in a white bowl ready to serve.

    How do you serve it?

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

    How long does it keep?

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

    Recipe Variations

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

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

    Recipe Notes and Tips

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

    More Sauce Recipes

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

    Chimichurri Sauce

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

    Seasoned Air Fryer Asparagus

    by 11 Comments

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

    The aspsargus half way through cooking.

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

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

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

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

    How to make air fryer asparagus

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

    How do you peel asparagus?

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

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

    How to buy the best asparagus

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

    What do you serve it with?

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

    Asparagus served on a plate with slices of lemon.

    Recipe Notes and Tips

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

    More Easy Side Dishes

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

    Seasoned Air Fryer Asparagus

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Red Velvet Cheesecake (Pressure Cooker Recipe)

    by 8 Comments

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

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

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

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

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

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

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

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

    How to make a red velvet cheesecake

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

    How do you stop the cheesecake from cracking?

    Cheesecakes can crack for two main reasons.

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

    How long does it keep?

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

    Can you freeze it?

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

    Thaw frozen cheesecake in the fridge overnight before enjoying.

    Side view of the red velvet cheesecake.

    Recipe Notes and Tips

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

    More Pressure Cooker Recipes

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

    Red Velvet Cheesecake

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

    Ingredients

    Crust

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

    Filling

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

    Instructions

    Prepare the crust

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

    Prepare the filling

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

    Notes

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

    Nutrition

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

    Air Fryer Grilled Cheese (3 Ways)

    by 6 Comments

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

    A grilled cheese cut in half.

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

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

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

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

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

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

    How to make air fryer grilled cheese

    Cheddar Cheese or Garlic Butter Grilled Cheese

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

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

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

    The grilled cheese in an air fryer basket.

    Remove from air fryer and enjoy.

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

    BLT Grilled Cheese

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

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

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

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

    A BLT grilled cheese sandwich in the air fryer.

    Do you use mayo or butter for grilled cheese?

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

    What do you serve it with?

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

    Variations

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

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

    Recipe Notes and Tips

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

    More Air Fryer Recipes

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

    Air Fryer Grilled Cheese (3 Ways)

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

    Equipment

    Ingredients

    Cheddar Cheese Grilled Cheese

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

    Garlic Butter Grilled Cheese

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

    BLT Grilled Cheese

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

    Instructions

    For Cheddar Cheese and Garlic Butter Grilled Cheese

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

    BLT Grilled Cheese

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

    Video

    Notes

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

    Nutrition

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

    Pressure Cooker (Instant Pot) BBQ Chicken

    by 3 Comments

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

    Shredded BBQ chicken being picked up with tongs.

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

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

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

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

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

    How to make pressure cooker BBQ chicken

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

    What's the best cut of chicken to use?

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

    What's the best BBQ sauce to use?

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

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

    Can you make it ahead of time?

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

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

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

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

    BBQ shredded chicken served in a bun.

    Recipe Notes and Tips

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

    More Instant Pot Recipes

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

    Pressure Cooker BBQ Chicken

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

    Ingredients

    Instructions

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

    Notes

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

    Nutrition

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

    Winter Fruit Salad

    by Leave a Comment

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

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

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

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

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

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

    How to Make a Winter Fruit Salad

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

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

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

    Place the cut fruit in a large bowl. 

    various fruits in white bowl in rows

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

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

    orange juice being poured over fruit salad

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

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

    Looking for more brunch recipes? Try these out:

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

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

    Winter Fruit Salad

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

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

    by 60 Comments

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

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

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

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

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

    Things you should know beforehand:

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

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

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

    Air Fryer French Fries

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

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

    Amount: .75 lbs of frozen shoestring French fries.

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

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

    Air Fryer Apple Chips

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

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

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

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

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

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

    Air Fryer Chicken Wings

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

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

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

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

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

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

    Conclusions:

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

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

    11 Delicious Air Fryer Breakfast Recipes

    by 7 Comments

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

    Air Fryer Recipes, Tips, and More!!

    Subscribe to get my exclusive Air Fryer newsletter and receive my 5 part Air Fryer Companion Guide!

      I won't send you spam. You can also unsubscribe at any time.

      Air Fryer Breakfast Recipes

      Air Fryer Breakfast Bakery Recipes

      Air Fryer Breakfast Meat Recipes

      Air Fryer Egg Recipes

      Air Fryer Breakfast Side Dishes

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

      17 Meal Planning Tools to Make Planning and Prepping Easier

      by 4 Comments

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

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

      Interested in Meal Plans?

      Join our newsletter community to get our latest content and to get alerts about meal plan blog posts!

        We won't send you spam. Unsubscribe at any time.

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

        Pressure Cooker (Instant Pot) Chili

        by 13 Comments

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

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

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

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

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

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

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

        How to make pressure cooker chili

        Gather your ingredients.

        Ingredients to make the recipe on a white work surface.

        Chop the onion, garlic and jalapeno.

        Chopped onions, garlic and jalapeno on a cutting board.

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

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

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

        The beef browned in the pressure cooker.

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

        Beans and corn added to the pressure cooker.

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

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

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

        What do you serve it with?

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

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

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

        Can you make it ahead of time?

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

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

        Can you freeze it?

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

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

        Recipe Notes and Tips

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

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

        More Pressure Cooker Recipes

        Chili served in a white bowl with a spoon.
        Print Recipe
        4.50 from 2 votes

        Pressure Cooker (Instant Pot) Chili

        Get the most delicious chili in a fraction of the time with your trusty pressure cooker! So rich and flavorful, this chili is easy to make, perfectly comforting and so so tasty!
        Prep Time5 minutes
        Cook Time50 minutes
        Total Time55 minutes
        Course: Main Course
        Cuisine: American
        Keyword: how to cook chili in a pressure cooker, instant pot chili recipe
        Servings: 4 servings
        Calories: 534kcal
        Author: Tanya Harris

        Ingredients

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

        Instructions

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

        Video

        Notes

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

        Nutrition

        Calories: 534kcal | Carbohydrates: 37g | Protein: 28g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 686mg | Potassium: 1029mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2027IU | Vitamin C: 42mg | Calcium: 108mg | Iron: 5mg

        Crispy Air Fryer Bacon

        by 10 Comments

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

        Air fryer bacon served on a white plate.

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

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

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

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

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

        How to make crispy air fryer bacon

        • Lay bacon in an air fryer basket, bacon can overlap.
        Raw bacon strips in an air fryer basket.
        • Cook on 360 degrees Fahrenheit for 12-15 minutes, turning every 5 minutes.
        Bacon starting to cook the air fryer basket.
        Bacon pieces nearly cooked.
        • Remove and enjoy.
        Overhead shot of the bacon cooked in the air fryer basket.

        My air fryer is smoking when cooking bacon

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

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

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

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

        How long will it keep?

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

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

        5 pieces of cooked bacon in the air fryer basket.

        Recipe Notes and Tips

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

        More Air Fryer Recipes

        Air fryer bacon served on a white plate.
        Print Recipe
        5 from 3 votes

        Crispy Air Fryer Bacon

        Get the perfect crispy bacon every single time with your trusty air fryer! So easy and quick to make with no mess and an excellent addition to any breakfast!
        Prep Time3 minutes
        Cook Time12 minutes
        Total Time15 minutes
        Course: Breakfast, Main Course
        Cuisine: American
        Keyword: air fried bacon, how to cook bacon in an air fryer, how to cook crispy bacon
        Servings: 6 servings
        Calories: 236kcal
        Author: Tanya Harris

        Ingredients

        • 12 oz pack of bacon

        Instructions

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

        Notes

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

        Nutrition

        Calories: 236kcal | Carbohydrates: 1g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 375mg | Potassium: 112mg | Vitamin A: 21IU | Calcium: 3mg | Iron: 1mg

        The Beginner’s Guide to Meal Planning

        by Leave a Comment

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

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

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

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

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

        What is Meal Planning?

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

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

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

        1. What Are Your Goals?

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

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

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

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

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

        2. Pick and Plan Your Recipes

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

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

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

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

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

        Consult your calendar.

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

        weekly meal planner with recipes written on it
        Be realistic.

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

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

        3. Make a Grocery List and Stick To It!

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

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

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

        grocery list in weekly meal planner

        4. See What You Can Prep Ahead of Time

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

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

        grocery ingredients on white marble table

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

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

        5. Follow Your Meal Plan, then Repeat It!

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

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

        How to Cook Livermush

        by 11 Comments

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

        Breaking a slice of livermush in half.

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

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

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

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

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

        How to cook livermush

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

        • Cut Livermush into slices, about ¼ inch thick.
        Slicing a block of livermush.

        Stovetop

        • Heat oil in a large skillet over medium high heat. Place the slices in a skillet in a single layer.
        Slices of livermush in a skillet.
        • Brown the Livermush, about 4-5 minutes on each side, until the outside is crispy.
        Cooked livermush slices in a skillet.

        Air Fryer

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

        What is it made of?

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

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

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

        What does it taste like?

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

        How do you serve it?

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

        Can you eat it raw?

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

        Slices of cooked livermush being served on a white plate.

        Recipe Notes and Tips

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

        More Breakfast Recipes

        Overhead shot of cooked livermush served on a white plate.
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        4.80 from 5 votes

        How to Cook Livermush

        If you haven't tried this classic Carolina dish, now is the time! Livermush is such a flavorful dish and it's so quick to cook and it's great for hearty breakfasts and weekend brunches.
        Prep Time5 minutes
        Cook Time10 minutes
        Total Time15 minutes
        Course: Main Course
        Cuisine: American
        Keyword: easy livermush recipe, how to cook livermush, what is livermush
        Servings: 4 servings
        Calories: 180kcal
        Author: Tanya Harris

        Ingredients

        • 16 oz pack of Livermush
        • 2 teaspoon oil optional

        Instructions

        • Cut Livermush into slices, about ¼ inch thick.

        Stovetop

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

        Air Fryer

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

        Notes

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

        Nutrition

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

        Air Fryer Crab Legs

        by Leave a Comment

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

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

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

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

        How to make air fryer crab legs

        • Scrub the legs. I like to use a potato brush to scrub them well. The dry them with a paper towel.
        crab legs in large bowl with water and scrubber
        • Combine crab legs, olive oil, old bay, and garlic powder in a large bowl. Use hands to rub oil and seasoning all over crab legs.
        Crab legs with seasonings in a silver bowl.
        • Place the legs in foil paper and wrap tightly.
        • Place in an air fryer basket.
        • Air fryer crab legs on 380 degrees Fahrenheit for 3-5 minutes.
        • Remove from the air fryer and foil paper. Enjoy 🙂
        The cooked crab legs on foil in the air fryer basket.

        Why cook crab legs in an air fryer?

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

        What do you serve them with?

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

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

        What are the best crab legs to use?

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

        A crab leg on a white plate.

        Recipe Notes and Tips

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

        More Easy Air Fryer Recipes

        Air fryer crab legs on a white plate and garnished with herbs.
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        5 from 1 vote

        Air Fryer Crab Legs

        It's so quick and easy to cook the most perfect crab legs in an air fryer! Ready to serve in less than 15 minutes, they are seasoned with old bay for a great at home boil!
        Prep Time10 minutes
        Cook Time5 minutes
        Total Time15 minutes
        Course: Appetizer
        Cuisine: American
        Keyword: air fried crab legs, how to cook crab legs, how to cook crab legs in an air fryer
        Servings: 2 servings
        Calories: 176kcal
        Author: Tanya Harris

        Ingredients

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

        Instructions

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

        Notes

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

        Nutrition

        Calories: 176kcal | Carbohydrates: 1g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 475mg | Potassium: 116mg | Sugar: 1g | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg

        Air Fryer Holiday Ham

        by 8 Comments

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

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

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

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

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

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

        How to make Air Fryer Holiday Ham

        • Gather your ingredients. I use a boneless pre-sliced ham. You'll want any ham that can fit in your air fryer basket.
        Ingredients to make the recipe.
        • Slice the ham if it isn't already sliced.
        The ham sliced on a wooden chopping board.
        • Wrap ham completely in foil paper and place in the air fryer basket. I like to tear two pieces of foil, put one on the bottom and lay another on the top, and tuck in the corners.
        • Cook on 300 degrees Fahrenheit for 15 minutes.
        The ham covered with foil in the air fryer.
        • Meanwhile, prepare the glaze by whisking honey, brown sugar, dijon mustard, nutmeg, cayenne pepper, and salt in a medium sized saucepan over medium heat. Bring mixture to a boil and immediately remove from heat.
        The glaze in a silver pot.
        • After 15 minutes is up, open foil on ham and brush ½ of the glaze on the ham, brushing in between the slices as well.
        Brushing the glaze on the ham.
        • Cover the ham with foil and cook for an additional 15 minutes on 300 degrees Fahrenheit.
        • Once time is up, remove foil and pour the remaining glaze on top.
        Pouring glaze over the ham.
        • Optional step: If you want a little char on your ham edges, continue to cook ham, uncovered, on 400 degrees for 3-5 minutes.
        The cooked holiday ham in the air fryer basket.

        What do you serve with glazed ham?

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

        How long does a cooked ham keep?

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

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

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

        Why cook a ham in the air fryer?

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

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

        Recipe Notes and Tips

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

        More Air Fryer Recipes

        The glazed holiday ham served on a white plate.
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        5 from 3 votes

        Air Fryer Holiday Ham

        Cook your holiday ham in a fraction of the time in your air fryer this year! Glazed with a sweet and tangy honey sauce, it only takes 30 minutes to make and is a hit with the whole family!
        Prep Time15 minutes
        Cook Time30 minutes
        Total Time45 minutes
        Course: Main Course
        Cuisine: American
        Keyword: glazed holiday ham recipe, how to cook ham in the air fryer, quick glazed ham recipe
        Servings: 12 servings
        Calories: 338kcal
        Author: Tanya Harris

        Ingredients

        • 3 lb boneless spiral ham

        Glaze

        Instructions

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

        Notes

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

        Nutrition

        Calories: 338kcal | Carbohydrates: 16g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 1425mg | Potassium: 341mg | Fiber: 1g | Sugar: 16g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

        Fish Soup

        by 2 Comments

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

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

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

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

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

        How to make homemade fish soup

        • Gather your ingredients.
        The ingredients to make the soup on a kitchen worktop.
        • Heat oil in a large pot over medium-high heat. Add habanero pepper (omit if you don't like any spice), onion, garlic cloves and saute for 3-4 minutes, until onions softened.
        The onion and garlic being sautéed in a pot.
        • Add chicken broth, clam juice, thyme, bay leaves, corn cobs, and bring to a simmer. Allow to simmer for 10 minutes.
        Four pieces of corn in the broth.
        • Add fish and cook for an additional 3-5 minutes, until fish is cooked through and flaky.
        • Remove bay leaves and thyme. Top with cilantro and add lime juice. Salt and pepper to taste.
        The fish soup in a pot ready to serve.

        Can you make it ahead of time?

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

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

        What's the best fish to use?

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

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

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

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

        Recipe Notes and Tips

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

        More Soup Recipes

        Fish soup with corn served in a bowl with a spoon.
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        No ratings yet

        Fish Soup

        Warming and comforting, this easy fish soup recipe will feed your soul! Easy to make in one pot, this delicious soup is made with mahi mahi and is ready to enjoy in 30 minutes.
        Prep Time10 minutes
        Cook Time20 minutes
        Total Time30 minutes
        Course: Soup
        Cuisine: American
        Keyword: easy fish soup, how to make fish soup, white fish soup
        Servings: 4 servings
        Calories: 251kcal
        Author: Tanya Harris

        Ingredients

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

        Instructions

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

        Notes

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

        Nutrition

        Calories: 251kcal | Carbohydrates: 20g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 869mg | Potassium: 826mg | Fiber: 2g | Sugar: 6g | Vitamin A: 559IU | Vitamin C: 25mg | Calcium: 42mg | Iron: 2mg

        Cranberry Sauce

        by Leave a Comment

        Easy and quick to make with 3 ingredients, this homemade cranberry sauce is made from scratch and takes about 15 minutes to make. An essential sauce to serve for your Thanksgiving or holiday dinner, and wonderfully sweet and tangy.

        Cranberry sauce served in a white bowl with a gold spoon.

        Where has this year gone? Thanksgiving is just around the corner and all thoughts have turned to menu planning!

        My Christmas and Thanksgiving tables are never complete without cranberry sauce. I'll admit, I like the canned jelly stuff that comes in a log that you have to slice, but this homemade cranberry sauce is even better. It's also super easy to make.

        Serve this delicious sauce on the side of my Roasted Air Fryer Turkey Breast or Instant Pot Turkey Breast!

        How to make homemade cranberry sauce

        • First up, gather your ingredients. You only need a few!
        The ingredinets for the sauce on a kitchen countertop.
        • Place cranberries, orange juice, water, sugar, and a pinch of salt in a medium saucepan over medium-high heat.
        Sugar and cranberries in a pot before cooking.
        • Bring to a boil. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally until cranberries have softened and popped.
        Two photos to show the cranberries cooking down in a pot.
        • Remove from heat and allow to cool. Stir and serve immediately or refrigerate for later.
        The cranberry sauce in a pot with a wooden spoon ready to serve.

        How long does it keep?

        Cranberry sauce is a great make ahead side. Once it has cooled completely, transfer it to a glass jar or air tight container and place it in the fridge. It will keep well for 10 to 12 days and can either be served straight out of the fridge or warmed up.

        Can you freeze it?

        Yes, this delicious sauce freezes really well. Let it cool before placing in freezer bags and it will keep well for two months. You can thaw the frozen sauce in the fridge overnight, or heat it through gently on the stovetop to serve.

        Can you use frozen cranberries?

        I prefer to use fresh cranberries for this recipe as they are readily available this time of year. You can also make this recipe with frozen cranberries though. They will take a little longer to cook, but the recipe remains the same.

        A gold spoon in a white bowl of cranberry sauce.

        Recipe Notes and Tips

        • Cranberry sauce will thicken while it cools and will thicken even more if refrigerated.
        • Don't put the pot on too high a heat, it should be gently simmering rather than boiling.
        • This sauce can be enjoyed warm or cold straight out of the fridge. It's great on turkey sandwiches the next day!
        • If making ahead of time, let the sauce fully cool before storing it.

        More Easy Sides

        Cranberry sauce served in a white bowl with a gold spoon.
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        No ratings yet

        Cranberry Sauce

        Easy and quick to make with 3 ingredients, this homemade cranberry sauce is made from scratch and takes about 15 minutes to make. An essential sauce to serve for your Thanksgiving or holiday dinner, and wonderfully sweet and tangy.
        Prep Time5 minutes
        Cook Time10 minutes
        Total Time15 minutes
        Course: Condiment, Side Dish
        Cuisine: American
        Keyword: cranberry sauce with orange, easy cranberry sauce recipe, how to make cranberry sauce
        Servings: 16 servings (2 cups)
        Calories: 50kcal
        Author: Tanya Harris

        Ingredients

        • 12 oz fresh cranberries about 3 ½ cups
        • ½ cup orange juice
        • ½ cup water
        • ¾ cup sugar
        • Pinch of salt

        Instructions

        • Place cranberries, orange juice, water, sugar, and a pinch of salt in a medium saucepan over medium-high heat and bring to a boil.
        • Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally until cranberries have softened and popped.
        • Remove from heat and allow to cool. Stir and serve immediately or refrigerate for later.

        Notes

        • Cranberry sauce will thicken while it cools and will thicken even more if refrigerated.
        • Don't put the pot on too high a heat, it should be gently simmering rather than boiling.
        • This sauce can be enjoyed warm or cold straight out of the fridge. It's great on turkey sandwiches the next day!
        • If making ahead of time, let the sauce fully cool before storing it.

        Nutrition

        Calories: 50kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 34mg | Fiber: 1g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 1mg

        Southern Chess Pie

        by 2 Comments

        This delicious and easy to make Southern Chess Pie is one of my favorite desserts! Made with a few simple ingredients, I just know you will love this sweet and rich pie!

        A slice of chess pie on a blue plate.

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

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

        I don't know about you, but as Thanksgiving gets closer my thoughts turn to pies! I love to serve up my Southern Sweet Potato Pie after dinner alongside this delicious chess pie!

        The sweet and creamy pie is, in my opinion, one of the best Southern desserts out there. This pie originated in England and was found in New England and Virginia, but I fell in love with it in North Carolina. My husband grew up calling it egg custard, which it pretty much is, but in a pie crust.

        It also has a nice crisp and browned top, which makes it the perfect play on textures. There's also a really cute story behind why it's called Chess Pie.

        For more easy desserts, be sure to check out my Homemade Churros and Chocolate Cola Cake!

        How to make a chess pie

        • Gather your ingredients.
        Ingredients to make the chess pie.
        • Preheat the oven to 350 degrees Fahrenheit and make sure there is a rack on the middle rack.
        • In a large bowl, beat eggs and sugar together on medium speed until fully combined, about 1 minute.
        • Add milk, lemon juice, cornmeal, all-purpose flour, vanilla extract, salt, and nutmeg and beat until combined.
        Ingredinets for the pie filling mixed together in a large bowl.
        • Pour into the prepared pie crust. You'll want a crust that has been blind baked or partially baked. You can do this with storebought crust or my homemade pie crust recipe.
        The filling poured into the part baked pie crust.
        • Bake in the preheated oven for 35-40 minutes, until the middle is almost set and has a little jiggle. Remove from the oven and allow to cool for at least 1 hour before serving.
        The baked chess pie on a baking sheet.

        How long does it keep?

        This is a great make ahead dessert, making it a great choice to make during the holiday season. Once baked, it will keep well for 24 hours at room temperature and in the fridge for up to 3 days.

        If refrigerating, let the pie cool completely before covering with plastic wrap or foil.

        Can you freeze chess pie?

        You can freeze the baked pie. Let it cool completely before wrapping in plastic wrap and placing in a freezer bag. It will keep well for up to 3 months. Thaw the pie either overnight in the fridge or at room temperature for a couple of hours.

        If you want to freeze individual slices, wrap them securely in plastic wrap before placing in the freezer bag.

        What to serve with this pie

        Honestly, a slice of this pie and a fork is really all you need, but if you want to be extra indulgent, feel free to serve it with some vanilla ice cream, whipped cream or even some chocolate or caramel sauce.

        The baked chess pie with slices cut out of it.

        Recipe Notes and Tips

        • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined.
        • Place pie dish on baking sheet prior to baking to avoid spillage.
        • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
        • The pie crust used in this recipe should be partially baked.

        More Easy Dessert Recipes

        A slice of chess pie on a blue plate.
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        4.67 from 3 votes

        Chess Pie

        This delicious and easy to make Southern chess pie is one of my favorite desserts to make. Made with a few simple ingredients, I just know you will love this sweet and rich pie!
        Prep Time10 minutes
        Cook Time35 minutes
        Total Time45 minutes
        Course: Dessert
        Cuisine: American
        Keyword: easy chess pie recipe, how to make chess pie
        Servings: 8 servings
        Calories: 225kcal
        Author: Tanya Harris

        Ingredients

        • 9- inch prepared pie crust
        • 4 large eggs
        • 1 cup sugar
        • ¾ cup milk
        • 1 Tablespoon lemon juice
        • 1 Tablespoon cornmeal
        • 1 Tablespoon all-purpose flour
        • 1 ½ teaspoon vanilla extract
        • ¼ teaspoon salt
        • ¼ teaspoon nutmeg

        Instructions

        • Preheat the oven to 350 degrees Fahrenheit and make sure there is a rack in the middle.
        • In a large bowl, beat eggs and sugar together on medium speed until fully combined, about 1 minute.
        • Add milk, lemon juice, cornmeal, all-purpose flour, vanilla extract, salt, and nutmeg and beat until combined. Pour into the prepared pie crust. Bake in the preheated oven for 35-40 minutes, until the middle is almost set and has a little jiggle. Remove from the oven and allow to cool for at least 1 hour before serving.

        Notes

        • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined.
        • Place pie dish on baking sheet prior to baking to avoid spillage.
        • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
        • The pie crust used in this recipe should be partially baked.

        Nutrition

        Calories: 225kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 179mg | Potassium: 76mg | Fiber: 1g | Sugar: 26g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

        Homemade Pie Crust Recipe

        by Leave a Comment

        Skip the store-bought pie crust, it's so easy to make your own and it tastes amazing! This homemade pie crust recipe is simple to make and is perfect for all of your pie needs!

        The pie crust part baked and ready to use.

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

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

        This homemade pie crust is perfect for all of your dessert needs, and it's my go to for Thanksgiving and the holiday season.

        Made with simple ingredients, this pie crust is perfect for make ahead desserts and is freezer friendly. Fill it with your favorite pie fillings like pumpkin, sweet potato, cherry or apple.

        For more delicious desserts, be sure to check out my Southern Sweet Potato Pie and Chess Pie.

        How to make this homemade pie crust recipe

        • Gather your ingredients.
        Ingredients needed to make the pie crust.
        • Place flour and salt in the base of a food processor. Pulse until mixed through.
        Flour and salt in a food processor.
        • Add butter and shortening.
        Butter squares added to the flour.
        • Pulse until butter and shortening is cut into pieces into the flour.
        • Add 8 tablespoon of water and pulse until the dough starts to pull away from the walls of the food processor. If the dough appears too dry and crumbly, add more water, about ½ tablespoon at a time.
        The butter being mixed into the flour.
        • The dough should be able to smoosh together between your fingers.
        A hand holding a piece of the pie dough.
        • Remove dough and place onto a floured surface.
        The dough on a floured work surface.
        • Use your hands and form dough into a ball, then cut the ball into two separate pieces. Flatten the pieces into two separate disks.
        The dough formed into two balls.
        • Wrap the disk in plastic wrap and place in the fridge for at least 45 minutes or up to 3 days.
        • Remove disk from fridge and allow to sit for around 5 minutes, or until the dough is warm enough to roll out.
        • Place the dough on a floured surface and roll the dough until it’s about ⅛ inch thick and long enough to extend about 1-2 inches beyond your pie plate. Rotate the dough while rolling it out to ensure it doesn’t stick to the board.
        A pie dish on top of the rolled out dough.
        • Roll the dough over your rolling pin and lay it on the pie plate.
        The dough being rolled over a rolling pin.
        • Adjust the pie dough so that it fits in your pie plate but do not stretch it to fit.
        Laing the dough over the pie dish.
        Trimming the excess dough away from the pie tin.

        I often parbake my crust because I love making custard pies, like sweet potato pie and chess pie.

        To Partially Bake the Crust

        • Preheat the oven to 375 degrees Fahrenheit. After placing the pie in the pie plate, dock the inside of the pie crust all over with a fork. Place the pie crust in the freezer for 10 minutes. Place pie crust on a baking sheet and lay foil paper in the middle of the pie crust, making sure it covers the entire pie crust.
        • Fill the inside with white sugar, pie weights, or beans until the inside is full and the foil paper is laying along the sides of the pie. If using sugar, feel free to reuse it over and over again and store in an airtight container. If using beans, discard them after baking.
        Foil laid over the pie dough.
        • Bake in a preheated oven for 15-17 minutes. Remove foil paper and pie weights and continue baking for 8-10 minutes to bake the bottom. Remove from the oven.
        The part baked pie crust on a metal baking sheet.

        Can you make it ahead of time?

        You can make the dough for this pie crust up to 3 days ahead of time and keep it wrapped in plastic in the fridge. You can also roll out the dough and place it in the pie dish and it will keep covered for up to 5 days.

        Can you freeze it?

        You can freeze the homemade pie crust either part baked or un baked.

        Unbaked: Cover the tin with plastic wrap and place in a freezer bag. It will keep well for up to 3 months. You can bake the crust straight out of the freezer.

        Baked: Baked pie crusts will keep well in the freezer for up to 6 months. Let the cool completely before wrapping and storing. Again, you can just add your filling and bake from frozen.

        Do you need to use shortening?

        I like to use a mixture of shortening and butter in my pie crust. The butter gives it a nice rich flavor and the shortening gives a more tender and flakey crust. You can use all butter or all shortening, but I think some of both is the best way forward.

        Recipe Notes and Tips

        • How small you cut the pieces of butter into the pie dough will depend on how you plan on using the pie dough. For top crust and really flaky pie dough, cut the butter and shortening into the size of peas. For custard pies that need a pre-baked crust, such as sweet potato pie or chess pie, cut the butter smaller, until it resembles coarse cornmeal. This is known as making a mealy pie dough.
        • I place all my cut butter and shortening in the freezer for about an hour before I start to bake the pie. It ensures all my pie crust stays nice and cold in the food processor.
        The sides of the dough crimped.

        Use this homemade crust with these pie recipes:

        More Dessert Recipes

        The pie crust part baked and ready to use.
        Print Recipe
        5 from 1 vote

        Homemade Pie Crust Recipe

        Skip the store bought pie crust, it's so easy to make your own and it tastes amazing! this homemade pie crust recipe is simple to make and is perfect for all of your pie needs!
        Prep Time15 minutes
        Cook Time25 minutes
        Chilling time55 minutes
        Total Time1 hour 35 minutes
        Course: Dessert
        Cuisine: American
        Keyword: easy pie crust recipe, homemade pie crust recipe, how to make a pie crust
        Servings: 8 servings
        Calories: 399kcal
        Author: Tanya Harris

        Ingredients

        • 3 cups all-purpose flour
        • 1 teaspoon salt
        • 12 Tablespoon unsalted butter cut into pieces and cold
        • ⅓ cup shortening cut into pieces and cold
        • 8-10 Tablespoon ice cold water

        Instructions

        • Place flour and salt in the base of a food processor. Pulse until mixed through. Add butter and shortening and pulse until butter and shortening is cut into pieces into the flour.*
        • Add 8 tablespoon of water and pulse until the dough starts to pull away from the walls of the food processor. If the dough appears too dry and crumbly, add more water, about ½ tablespoon at a time. The dough should be able to smoosh together between your fingers.
        • Remove dough and place onto a floured surface. Use your hands and form dough into a ball, then cut the ball into two separate pieces. Flatten the pieces into two separate disks.
        • Wrap the disk in plastic wrap and place in the fridge for at least 45 minutes or up to 3 days.
        • Remove disk from fridge and allow to sit for around 5 minutes, or until the dough is warm enough to roll out.
        • Place the dough on a floured surface and roll the dough until it’s about ⅛ inch thick and long enough to extend about 1-2 inches beyond your pie plate. Rotate the dough while rolling it out to ensure it doesn’t stick to the board.
        • Roll the dough over your rolling pin and lay it on the pie plate. Adjust the pie dough so that it fits in your pie plate but do not stretch it to fit.
        • To decorate the sides, trim or tuck under any excess dough and use your fingers or a fork to crimp the sides. Use crust as instructed in your recipe.
        • To Partially Bake: Preheat the oven to 375 degrees Fahrenheit. After placing the pie in the pie plate, dock the inside of the pie crust all over with a fork. Place the pie crust in the freezer for 10 minutes. Place pie crust on a baking sheet and lay foil paper in the middle of the pie crust, making sure it covers the entire pie crust. Fill the inside with white sugar, pie weights, or beans until the inside is full and the foil paper is laying along the sides of the pie. Bake in a preheated oven for 15-17 minutes. Remove foil paper and pie weights and continue baking for 8-10 minutes to bake the bottom. Remove from the oven.

        Notes

        *How small you cut the pieces of butter into the pie dough will depend on how you plan on using the pie dough. For top crust and really flaky pie dough, cut the butter and shortening into the size of peas. For custard pies that need a pre-baked crust, such as sweet potato pie or chess pie, cut the butter smaller, until it resembles coarse cornmeal. This is known as making a mealy pie dough.
        I place all my cut butter and shortening in the freezer for about an hour before I start to bake the pie. It ensures all my pie crust stays nice and cold in the food processor.
        Recipe adapted from: https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe-1919026

        Nutrition

        Calories: 399kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 295mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532IU | Calcium: 12mg | Iron: 2mg

        Beet Soup Recipe

        by Leave a Comment

        Hearty, warming and full of flavor, this beet soup is a delicious way to warm up! Quick and easy to make from scratch with simple ingredients.

        Beet soup served in a white bowl with a spoon.

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

        We are now well and truly into soup season, and I for one couldn't be happier! There's no better way to spend a chilly evening than a big bowl of homemade soup!

        pic of Tanya

        This delicious beet soup recipe is bold in color and flavor, and it is incredibly simple to make with just a few fresh and tasty ingredients. I was inspired by Borscht, a traditional Ukrainian soup primarily made with beets.

        For my recipe, I add Italian sausage and navy beans for flavor and heartiness. You'll only use the beet roots for this recipe; you can sauté the beet greens for later or serve them on top.

        ♡ Tanya

        A Quick Look at the Ingredients

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

        • Red beets – The star of this soup! Fresh red beets bring an earthy sweetness and gorgeous color. I process them in a blender for a finer texture that blends beautifully with the sausage.
        • Carrot and yellow onion – These aromatics add natural sweetness and depth of flavor to the soup base.
        • Italian sausage – Brings savory, seasoned flavor and heartiness to the soup. You can use mild or spicy depending on your preference.
        • Chicken broth and fresh thyme – The flavorful base of the soup. You can substitute with beef broth for a richer flavor or vegetable broth to keep it vegetarian (just skip the sausage or use a plant-based alternative). The thyme sprigs add a herby, earthy note and are easy to remove before serving.
        • Northern beans – These creamy white beans add protein and make the soup more filling. Great Northern beans or cannellini beans work well.
        • Salt and pepper – Essential for bringing out all the flavors. Season to your taste at the end.
        • Sour cream – Optional, but highly recommended! A dollop adds tang and creaminess that balances the earthiness of the beets.

        How to make this beet soup recipe

        Step 1: Gather and prep your ingredients.

          Chopped beats on a wooden chopping board.

          Step 2: Add beets and carrots to a blender or food processor and process until finely ground. Set aside.

            The blended carrots and beets in a food processor.

            Step 3: Brown sausage and onions over medium-high heat in a large heavy-bottom pot.

              Browning the sausage and onions in a dutch oven.

              Step 4: Add ground beets and carrots and sauté for an additional 3 minutes, stirring occasionally.

                Ground beets aded to the pot.

                Step 5: Add chicken broth, thyme, and beans. Reduce the heat to medium, cover, and bring to a simmer. Simmer for 20 minutes, stirring occasionally.

                  Stirring in the broth, thyme and beans with a wooden spatula.

                  Step 6: Remove from heat, remove thyme, and season to taste. Top with sour cream if using. Enjoy!

                    The beet soup in a dutch oven before serving.

                    How long does it keep?

                    Soups are so great for make-ahead meals. I often cook up a pot on a Sunday and then enjoy it for lunches throughout the week. Once you have made the soup, let it cool to room temperature and then transfer it to an airtight container. The soup will keep well in the fridge for 3 to 4 days.

                    Reheat the soup on the stovetop on medium heat, stirring occasionally to serve. You can also reheat it in the microwave for 3 minutes, stirring every 60 seconds.

                    Can you freeze it?

                    This beet soup recipe freezes really well. I don't know about you, but I always seem to have some soup in my freezer!

                    Let the soup cool before freezing it in a container or ziplock bag, and it will keep well for 2-3 months. Thaw frozen soup in the fridge overnight before reheating.

                    A dollop of sour cream on top of the soup.

                    Tanya's Top Tips

                    • I use a blender or food processor to grind my beets and carrots, giving them a texture similar to the Italian sausage. You can skip this step and finely chop the beets and carrots or grate them on the side of a box grater.
                    • You can use chicken, beef, or vegetable broth in this recipe.
                    • If storing, let the soup cool completely before placing it in a container.

                    More Easy Soup Recipes

                    Beet soup served in a white bowl with a spoon.
                    Print Recipe
                    No ratings yet

                    Beet Soup Recipe

                    Hearty, warming and full of flavor, this beet soup is a delicious way to warm up! Quick and easy to make from scratch with simple ingredients.
                    Prep Time10 minutes
                    Cook Time25 minutes
                    Total Time35 minutes
                    Course: Soup
                    Cuisine: American
                    Keyword: beet and bean soup, beet soup from scratch, how to make beet soup
                    Servings: 6 servings
                    Calories: 249kcal
                    Author: Tanya Harris

                    Ingredients

                    • 3 large beets about 1 ½ lbs, peeled and chopped
                    • 1 medium carrot chopped
                    • ½ lb Italian sausage
                    • 1 yellow onion chopped
                    • 4 cups chicken broth
                    • 2 sprigs thyme
                    • 15 oz can Northern beans rinsed and drained
                    • Salt and pepper to taste
                    • Sour cream optional

                    Instructions

                    • Add beets and carrot to a blender or food processor and process until finely ground. Set aside.
                    • Brown sausage and onions over medium-high heat in a large heavy bottom pot. Add ground beets and carrots and sauté for an additional 3 minutes, stirring occasionally.
                    • Add chicken broth, thyme, and beans. Reduce heat to medium and bring to a simmer and simmer for 20 minutes, stirring occasionally.
                    • Remove from heat, remove thyme, and season to taste. Top with sour cream if using. Enjoy.

                    Video

                    Notes

                    • If you can, make the soup in a heavy bottomed pan or dutch oven. It will distribute heat more evenly and the bottom is less likely to catch.
                    • I use the blender to grind my beets and carrots so it has a similar texture to the Italian sausage. You can skip this step and finely chop the beets and carrots or grate them on the side of a box grater.
                    • You can use chicken, beef, or vegetable broth in this recipe.
                    • If storing, let the soup cool completely before placing in a container.

                    Nutrition

                    Calories: 249kcal | Carbohydrates: 23g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 897mg | Potassium: 662mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1728IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 2mg

                    Easy Teriyaki Salmon

                    by Leave a Comment

                    Get out of your dinner rut with this quick and easy teriyaki salmon recipe. All cooked in one pan, it's ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.

                    The cooked salmon garnished with green onion slices.

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

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

                    When I'm short on time after a busy day, I often turn to fish recipes as they are so quick to prep and cook. This teriyaki salmon is so perfect for an easy and quick family meal.

                    The teriyaki sauce that the salmon is cooked in is the perfect balance of sweet and salty flavors, and I promise you, you won't regret ditching the takeout for this!

                    If you love salmon, be sure to try my Salmon Wellington and Marinated Air Fryer Salmon

                    How to make teriyaki salmon

                    Cut the salmon fillet into four pieces.

                    A fillet of salmon cut into 4 pieces.

                    Heat olive oil in a 12-inch skillet over medium-high heat. Place salmon, skin side down, in the skillet and cook for about 4 minutes.

                    Raw salmon skin side down in a pan.

                    Tilt the pan to the side and spoon the oil over the fillets. This is a trick I learned from the Thomas Keller Masterclass. It helps the salmon cook a little quicker and gives it that extra nice sear.

                    Oil being spooned over the fillets.

                    Flip the fillets. Cook the salmon for an additional 3-4 minutes, until the salmon is cooked through.

                    Cooking the salmon in the pan skin side up.

                    Remove from the pan and set aside.

                    Four pieces of cooked salmon on a blue plate.

                    Add soy sauce, brown sugar, rice vinegar, chicken broth, ginger powder, and garlic powder to the skillet and whisk to combine. Reduce heat to medium and allow mixture to simmer for about 2 minutes.

                    The sauce simmering in the pan.

                    Make a cornstarch slurry by placing cornstarch and water in a separate bowl and whisking to combine. Slowly pour the cornstarch mixture into the skillet while whisking the sauce in the skillet. Allow sauce to simmer for an additional 1-2 minutes.

                    Whisking in the cornstarch mixture.

                    Remove skillet from the heat and return salmon to the pan. Top salmon with sauce.

                    Spooning the sauce over the salmon pieces.

                    Garnish with sesame seeds, and green onions, and serve.

                    The cooked salmon in a skillet ready to serve.

                    What is teriyaki sauce?

                    Teriyaki sauce has it's origins in Japanese cuisine. It's wonderfully rich and bold with a savory, sweet and salty taste. Many teriyaki sauces are made with mirin and/or sake but I use what I have on hand with this recipe. The flavor is still incredible.

                    What do you serve it with?

                    This dish is great served up on a bed of white rice, brown rice, or noodles and you can serve it as a vegetable side like Marinated Vegetables or steamed broccoli. You can keep it low carb by serving it with cauliflower rice.

                    Do you need to marinate the salmon?

                    This recipe doesn't require you to marinate the salmon as the sauce is so flavorful and it also means that you don't need to plan ahead! You can marinate the fillets if you prefer in a little oil, soy sauce and brown sugar for 30 minutes, but it definitely does not require it.

                    The cooked salmon teriyaki in a skillet.

                    Recipe Notes and Tips

                    • Take care not to over cook the salmon. It should be an opaque pink color and flake away easily.
                    • Make this dish gluten-free by using tamari sauce in place of the soy sauce.
                    • This teriyaki sauce also works great with chicken and steak!

                    More Easy Seafood Recipes

                    Close up of four pieces of teriyaki salmon.
                    Print Recipe
                    5 from 2 votes

                    Glazed Teriyaki Salmon

                    Get out of your dinner rut with this quick and easy teriyaki salmon recipe. All cooked in one pan, it's ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.
                    Prep Time5 minutes
                    Cook Time15 minutes
                    Total Time20 minutes
                    Course: Main Course
                    Cuisine: Japanese
                    Keyword: easy teriyaki salmon recipe, how to make teriyaki salmon
                    Servings: 4 servings
                    Calories: 352kcal
                    Author: Tanya Harris

                    Ingredients

                    • 1 Tablespoon olive oil
                    • 1.5 lb salmon cut into 4 pieces or 4 salmon fillets
                    • ¼ cup soy sauce
                    • ¼ cup brown sugar
                    • 2 Tablespoon rice vinegar
                    • 2 Tablespoon chicken broth
                    • ¼ teaspoon ginger powder
                    • ¼ teaspoon garlic powder
                    • ½ Tablespoon cornstarch
                    • 1 Tablespoon water
                    • 1 Tablespoon sesame seeds optional
                    • 1 green onion chopped (optional)
                    • Salt and pepper to taste

                    Instructions

                    • Heat olive oil in a 12-inch skillet over medium-high heat. Place salmon, skin side down, in the skillet and cook for about 4 minutes.
                    • Tilt the pan to the side and spoon the oil over the fillets, then flip the fillets. Cook the salmon for an additional 3-4 minutes, until the salmon is cooked through. Remove from the pan and set aside.
                    • Add soy sauce, brown sugar, rice vinegar, chicken broth, ginger powder, and garlic powder to the skillet and whisk to combine. Reduce heat to medium and allow mixture to simmer for about 2 minutes.
                    • Make a cornstarch slurry by placing cornstarch and water in a separate bowl and whisking to combine. Slowly pour the cornstarch mixture into the skillet while whisking the sauce in the skillet. Allow sauce to simmer for an additional 1-2 minutes.
                    • Remove skillet from the heat and return salmon to the pan. Top salmon with sauce, sesame seeds, and green onions.
                    • Serve and enjoy 🙂

                    Video

                    Notes

                    • Take care not to over cook the salmon. It should be an opaque pink color and flake away easily.
                    • Make this dish gluten-free by using tamari sauce in place of the soy sauce.
                    • This teriyaki sauce also works great with chicken and steak!

                    Nutrition

                    Calories: 352kcal | Carbohydrates: 16g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 925mg | Potassium: 892mg | Fiber: 1g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

                    Easy Applesauce Muffins

                    by 43 Comments

                    Make a batch of delicious muffins in no time at all with this easy applesauce muffin recipe. With just 10 minutes of prep time, these muffins are a great snack to make when you are short on time, and they are wonderfully sweet and moist.

                    Seven applesauce muffins on a wire rack.

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

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

                    Let's be honest, there is never a bad time for a muffin! These easy applesauce muffins are super quick to make and they are quickly becoming my favorite snack to enjoy with my afternoon cup of coffee.

                    They come out so soft and moist and they are flavored with my favorite fall spice combination of cinnamon and nutmeg. They are also less than 200 calories each, so snack away guilt free!

                    For more easy sweet snacks, be sure to check out my Blueberry Biscuits and Crispy Air Fryer Apple Chips.

                    How to make easy applesauce muffins

                    • Preheat the oven to 350F degrees and line a muffin tin with paper liners.
                    • Gather your ingredients.
                    Ingredients to make the muffins in glass bowls.
                    • In a large bowl, add oats, flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt and stir to combine.
                    The dry ingredinets being mixed together into a white bowl.
                    • Pour in applesauce, milk, butter, and vanilla extract and stir until fully combined.
                    Wet ingredients being stirred into the dry.
                    • Place batter into muffin liners.
                    The batter placed into the muffin liners ready to bake.
                    • Bake in preheated oven for for 23-25 minutes or until a toothpick entered in the middle comes out smoothly.
                    Overhead shot of twelve baked muffins.

                    How long do they keep?

                    Once the muffins have cooled completely, transfer them to an airtight container. They will keep at room temperature for 2 days and store them in the fridge for up to 5 days. They will still be good a day or two after this, but will start to dry out.

                    Can you freeze them?

                    These muffins freeze really well. Freeze them solid on a baking sheet before transferring to a freezer bag, or wrap them individually in plastic wrap and freeze them together. They will keep for up to 3 months frozen.

                    Defrost the muffins at room temperature or warm them through on a low heat in the oven.

                    Are they healthy?

                    The applesauce in this recipe means that you don't need any oil to keep the muffins moist and you can also reduce the amount of added sugar and butter. Each muffin is around 180 calories and is low in fat and sodium. They are also made with whole wheat flour so contain whole grains. This is a healthy snack I can get behind!

                    A bite taken out of an applesauce muffin.

                    Recipe Notes and Tips

                    • You can also bake these in your air fryer. To make a smaller batch, cut all ingredients in half and follow the recipe as instructed. Use silicone baking liners and air fry on 320 degrees Fahrenheit for 10-12 minutes.
                    • Make sure that the batter ingredients are fully combined, there should be no dry flour when you place it into the muffin cases.
                    • Bake the muffins in a preheated oven so that they cook through evenly.
                    • Check the muffins after 20 minutes of cooking as ovens can run at different temperatures. An inserted toothpick will come out clean when they are baked through.

                    More Easy Muffin Recipes

                    Applesauce muffins in liners ready to eat.
                    Print Recipe
                    4.53 from 21 votes

                    Easy Applesauce Muffins

                    Make a batch of delicious muffins in no time at all with this easy applesauce muffin recipe. With just 10 minutes of prep time, these muffins are a great snack to make when you are short on time, and they are wonderfully sweet and moist.
                    Prep Time10 minutes
                    Cook Time25 minutes
                    Total Time35 minutes
                    Course: Dessert, Snack
                    Cuisine: American
                    Keyword: easy applesauce muffin recipe, how. tomake applesauce muffins, recipes for applesauce
                    Servings: 12 muffins
                    Calories: 183kcal
                    Author: Tanya Harris

                    Ingredients

                    • 1 ½ cup quick cooking oats
                    • 1 ½ cup whole wheat flour
                    • ½ cup sugar
                    • 1 teaspoon baking powder
                    • ½ teaspoon baking soda
                    • 1 teaspoon nutmeg
                    • ½ teaspoon cinnamon
                    • ½ teaspoon salt
                    • 1 ½ cup unsweetened apple sauce
                    • 1 cup milk
                    • ¼ cup unsalted butter melted and cooled
                    • 2 teaspoon vanilla extract

                    Instructions

                    • Preheat the oven to 350F degrees and line a muffin tin with paper liners.
                    • In a large bowl, add oats, flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and salt and stir to combine.
                    • Pour in applesauce, milk, butter, and vanilla extract and stir until fully combined. Place batter into muffin liners.
                    • Bake in preheated oven for for 23-25 minutes or until a toothpick entered in the middle comes out smoothly.

                    Notes

                    • You can also bake these in your air fryer. To make a smaller batch, cut all ingredients in half and follow the recipe as instructed. Use silicone baking liners and air fry on 320 degrees Fahrenheit for 10-12 minutes.
                    • Make sure that the batter ingredients are full combined, there should be no dry flour when you place it into the muffin cases.
                    • Bake the muffins in a preheated oven so that they cook through evenly.
                    • Check the muffins after 20 minutes of cooking as ovens can run at different temperatures. An inserted toothpick will come out clean when they are baked through.

                    Nutrition

                    Calories: 183kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 160mg | Potassium: 182mg | Fiber: 3g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

                    Air Fried Toasted Ravioli

                    by 3 Comments

                    When you need an appetizer in a hurry, this delicious air fried toasted ravioli is more than perfect! Ready to serve in around 10 minutes, they are perfectly crispy and a breeze to make!

                    Air fried toasted ravioli on a white plate.

                    Toasted ravioli is one of my favorite appetizers and they are totally hassle free when cooked in the air fryer. They are super crispy on the inside and perfectly soft and creamy in the center.

                    I love not to worry about a pot of hot oil when making these, just pop them in the air fryer and you have a batch to serve in 6 minutes. Perfect when you have a hungry crowd to feed!

                    How to make Air Fried Toasted Ravioli

                    • Preheat the air fryer to 380 degrees Fahrenheit.
                    • Place egg and milk in one bowl and whisk to combine. Place breadcrumbs in another bowl.
                    • Place ravioli in the egg mixture and coat ravioli on both sides, letting any excess drip off. Then place in breadcrumb mixture, coating both sides. Place ravioli in a greased air fryer basket.
                    The dredging station for the ravioli.
                    • Air fryer on 380 degrees Fahrenheit for 5-6 minutes. Halfway through cooking, spray and flip the ravioli.
                    The cooked ravioli in the air fryer basket.
                    • Place the ravioli in a bowl and toss with parmesan cheese. Garnish with parsley.

                    Can you make them ahead of time?

                    This air fryer ravioli is best served as soon as it's made so that it's nice and crispy. If you wan to get ahead of things, the breading can be done the day before and keep the ravioli covered with plastic wrap in the fridge.

                    If you have leftovers, they can be reheated in the air fryer at 350-400F for 3 to 4 minutes and they will get nice and crispy again.

                    Can you make this with frozen ravioli?

                    Yes! You can make this with either frozen or fresh ravioli. There's no need to thaw frozen before cooking it, just add a few extra minutes to the cooking time.

                    What do you serve it with?

                    I like to serve these with some fresh parsley for freshness and a rich marinara sauce for dipping. You can serve then with your favorite dips, garlic and herb, ranch and ketchup all work well.

                    Fried ravioli in a bowl served with marinara sauce.

                    Recipe Notes and Tips

                    • Don't overcrowd the air fryer or the ravioli won't get as crispy.
                    • Spray the ravioli halfway through cooking, not at the beginning. It's a tip I use when air frying anything with breading and I discuss it more in my tips for air fryers post.
                    • If using frozen ravioli, you’ll need to cook a few minutes longer, about 8-10 minutes.
                    • If you want a creamier filling, make sure to purchase ravioli that has a lot of cheesy filling.

                    More Air Fryer Appetizers

                    Air fried toasted ravioli on a white plate.
                    Print Recipe
                    5 from 1 vote

                    Air Fried Toasted Ravioli

                    When you need an appetizer in a hurry, this delicious air fried toasted ravioli is more than perfect! Ready to serve in around 10 minutes, they are perfectly crispy and a breeze to make!
                    Prep Time5 minutes
                    Cook Time6 minutes
                    Total Time11 minutes
                    Course: Appetizer
                    Cuisine: American
                    Keyword: air fryer ravioli, ravioli appetizer, toasted ravioli recipe
                    Servings: 6 servings
                    Calories: 223kcal
                    Author: Tanya Harris

                    Ingredients

                    • 9 oz ravioli fresh or frozen
                    • 1 large egg beaten
                    • ¼ cup milk
                    • ¾ cup Italian bread crumbs
                    • 2 Tablespoon grated parmesan cheese
                    • 1 Tablespoon fresh parsley for garnish
                    • Marinara Sauce for Dipping

                    Instructions

                    • Preheat air fryer to 380 degrees Fahrenheit.
                    • Place egg and milk in one bowl and whisk to combine. Place breadcrumbs in another bowl.
                    • Place ravioli in egg mixture, letting any excess drip off, then place in breadcrumb mixture. Place ravioli in the air fryer.
                    • Air fryer on 380 degrees Fahrenheit for 5-6 minutes, spraying and turning halfway through.
                    • Toss the ravioli with parmesan cheese and garnish with fresh parsley.

                    Notes

                    • Don't overcrowd the air fryer or the ravioli won't get as crispy.
                    • Spray the ravioli halfway through cooking, not at the beginning.
                    • If using frozen ravioli, you’ll need to cook a few minutes longer, about 8-10 minutes.
                    • If you want a creamier filling, make sure to purchase ravioli that has a lot of cheesy filling.

                    Nutrition

                    Calories: 223kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 503mg | Potassium: 58mg | Fiber: 2g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 5mg