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Caribbean Green Seasoning Recipe - Easy Homemade Marinade

by 4 Comments

Caribbean Green Seasoning is a fresh, flavorful herb blend that is used for marinating meats, fish, or stirred into stews, and is widely used among the Caribbean islands. This fresh herb paste brings instant island flavor to your table. 

green seasoning in glass jar with herbs surrounding it

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!

The Caribbean is known for its delicious, bright, and flavorful combinations. The use of fresh herbs, bold peppers, and lots of spice tends to stand out. When I think of authentic green seasoning, I think of Trinidad and Tobago, where this seasoning as I know it originated. Many Caribbean recipes call for a spoonful or two of this herbaceous mix to deepen the flavor.

In Trinidad, this blend is sometimes called “green seasoning” or simply “seasoning,” and it often features culantro, also known locally as chadon beni, an intensely aromatic herb similar to cilantro but with a stronger, more pungent flavor.

The formula for green seasoning is to have herbs, a pepper or two, and some lime, vinegar, or water to blend the seasoning with. Once made, it’s either stored in the refrigerator or frozen for later and added to many delicious recipes throughout the week. 

Traditionally, this seasoning is used as a marinade for meats, fish, and vegetables. I like to use it as a marinade as well as a finishing herb.

green seasoning in glass jar with herbs surrounding it

A Quick Look at The Ingredients

  • Cilantro or culantro, or a mix - I can't always find culantro in stores, so I usually use just cilantro.
  • Aromatics - Green Onions, fresh thyme, yellow onion, celery stalks, garlic cloves, red or green pepper, hot pepper
  • Liquids and Seasoning - Lime juice, vinegar, or water, salt
Breville Paradice 9 Cup Food Processor and Dicer
Breville Paradice 9 Cup Food Processor and Dicer

I often reach for this food processor when prepping herbs, vegetables, or sauces. It’s compact, efficient, and powerful enough to handle everything from leafy greens to tougher ingredients—making it a reliable tool for everyday cooking.

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How to Make Green Seasoning

Step 1: First, gather all your ingredients and wash all your herbs. I also like to roughly chop my peppers, celery, and onions before adding them to a food processor.

fresh herbs washed and prepped

Step 2: Add all the ingredients to a food processor and process until smooth.

If you like your green seasoning a little chunky, just pulse to your desired consistency. For a wetter more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

green seasoning ingredients in a food processor
ingredients for green seasoning in a food processor
overhead photo of green seasoning in food processor

Step 3: Use the seasoning as a marinade for your favorite fish, meat, or vegetables.

green seasonong in white plate with herbs surrounding it

How to use green seasoning as a marinade?

This seasoning is usually used as a marinade. I suggest using about 2 Tablespoons for every pound of meat. Add the seasoning to meat, fish, or vegetables and rub it all over. Cover and allow it to marinate in the refrigerator until ready to cook.

I also like to add about 1 Tablespoon of oil to the seasoning when using it as a marinade.

How to store green seasoning?

Green seasoning should be refrigerated. It will last in the fridge for about a week. It can also be frozen and will last in the freezer for up to 3 months.

To freeze, place green seasoning into small ice cube trays and freeze until solid. Once solid, place in a freezer-friendly bag.

I love using these small trays for freezing herbs or oils in 2 Tablespoon portions.

Souper Cubes 2 Tbsp. Silicone Freezer Molds
Souper Cubes 2 Tbsp. Silicone Freezer Molds
I like using Souper Cubes 2-Tablespoon Trays to freeze green seasoning in perfectly portioned amounts. They're silicone, easy to pop out, and make it super convenient to grab just what you need for marinating or cooking.
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Tanya's Notes

  • This will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
  • Use about 1 Tablespoon green seasoning for 1 lb of meat. 
  • I suggest adding a little oil to meat or fish when using it as a marinade. The oil helps the seasoning coat the protein more evenly and enhances flavor absorption during cooking.
  • For a wetter, more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

If you have made this green seasoning, I'd love to hear your feedback in a comment below. And if you are looking for other seasonings/sauce recipes, try these out:

green seasoning in glass jar with herbs surrounding it
Print Recipe
5 from 3 votes

Caribbean Green Seasoning Recipe

Green Seasoning is a delicious herb blend that is used for marinating meats, fish, or stirred into stews and is used widely among the Caribbean islands. 
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: Caribbean
Keyword: green seasoning
Servings: 8
Author: Tanya Harris

Ingredients

  • 1 bunch of cilantro leaves and stems, about 3oz
  • ½ bunch Italian parsley about 2 oz
  • 8 whole pimento seeds crushed
  • 1 scotch bonett pepper or habanero pepper seeds and stem removed
  • 1 celery stalk leaves included, and roughly chopped
  • 1 bunch thyme leaves removed from stems
  • ½ red bell pepper roughly chopped
  • ¾ cup lime juice from about 5 limes
  • 1 inch ginger peeled and chopped
  • 8 whole peeled garlic cloves
  • 6 green onions stems removed and roughly chopped
  • 1 teaspoon salt or to taste

Instructions

  • Add ingredients to a food processor. Pulse until finely chopped or pureed.
  • Use as a marinade for your favorite meats, vegetables, and fish. You may also use it as a fresh topping.

Video

Notes

  • While traditional Caribbean green seasoning often uses culantro (also known as chadon beni), I use cilantro in this version since it’s easier to find in most grocery stores. The flavor is milder, but still brings that bright, herbaceous base to the seasoning.
  • This seasoning will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
  • Use about 1 Tablespoon green seasoning for 1 lb of meat. 

This post was originally published on January 26, 2022. It has been updated with additional helpful information.

Southern Stewed Okra and Tomatoes (One-Pot Side)

by 4 Comments

This Southern stewed okra and tomatoes is a classic one-pot side dish that’s packed with flavor. Made with fresh or frozen okra, canned tomatoes, and a few pantry staples, it comes together in under 30 minutes with minimal prep.

stewed okra and tomatoes with spoon in black bowl and fresh okra pods on the side of the dish

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!

Stewed okra and tomatoes is one of my favorite summer sides. It's packed with vegetables, full of flavor, and super easy to make.

I fell in love with okra once I moved to the Carolinas, and it became a staple in many of the Southern dishes I tried. I like to eat it okra roasted, or even pickled. But once I tried it with tomatoes, corn, and some simple seasonings, it became one of my go-to Southern vegetable sides.

I like to serve it alongside dinner recipes, like baked chicken, rice, and cornbread.

A Quick Glance at the Ingredients

  • Okra – I use fresh okra when it’s in season, but frozen works just as well. Just slice it up and toss it right in—no need to thaw.
  • Corn – Frozen corn keeps it simple, but fresh kernels are delicious if you have them. Canned will work too—drain it first. You can also use fresh corn from the cob; cut the kernels off.
  • Canned Diced Tomatoes – Use a regular 14.5 oz can with juices. Fire-roasted tomatoes add a nice smoky flavor if you want a twist. Leave this undrained.
  • Yellow Onion & Garlic – These build the aromatic base of the dish. Don’t skip them!
  • Vegetable Broth – Adds depth and helps everything simmer together. Chicken broth works too if you don’t need it to be vegetarian.
  • Worcestershire Sauce & Hot Sauce – These boost the umami and give the stew a little kick. Use your favorite hot sauce and adjust to taste.
  • Red Pepper Flakes & Bay Leaves – For a hint of heat and an earthy background note.
  • Salt and Pepper - always a good addition.
ingredients with labels for stewed okra
STAUB Cast Iron Dutch Oven 4-qt Round Cocotte
STAUB Cast Iron Dutch Oven 4-qt Round Cocotte

This Staub Dutch oven is my go-to for stews like this. It heats evenly, holds moisture beautifully, and looks gorgeous going from stove to table. It’s a bit of an investment—but one you’ll use for years.

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How To Make Stewed Okra and Tomatoes

Step 1: Gather and prep your ingredients.

Heat canola oil in a large pot over medium-low heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes. 

    Step 2: Add the remaining ingredients and simmer, partially covered, for 15 minutes, stirring occasionally.

      okra and tomato ingredients in pot with bay leaves on top

      Step 3: Stir occasionally as the stew simmers. Once the okra is tender and the flavors have melded, remove from the heat and serve warm. Enjoy!

      stewed okra and tomatoes in a large pot

      Make this Stew Your Own

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

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

      What is okra?

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

      How to store this okra and tomato stew

      This stew can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers even better. Reheat gently on the stovetop before serving.

      stewed okra and tomatoes in black bowl with plates in background and drink in background

      Tanya Top Tips

      • Cook the stew in a heavy-bottomed pan or Dutch oven. It will help to distribute the heat more evenly, and you won't get hot spots that can scorch the bottom of the stew.
      • Cut the okra into similarly sized pieces so that it cooks evenly.
      • Okra has a naturally slick texture, but cooking it partially covered and avoiding over-stirring and over-cooking helps keep it tender, not slimy.

      More Easy Vegetable Recipes

      stewed okra and tomatoes with spoon in black bowl and fresh okra pods on the side of the dish
      Print Recipe
      4.72 from 7 votes

      Stewed Okra and Tomatoes

      A classic Southern side dish made with okra, tomatoes, and bold seasoning. Quick, easy, and full of down-home flavor in just one pot.
      Prep Time5 minutes
      Cook Time25 minutes
      Total Time30 minutes
      Course: Side Dish
      Cuisine: American
      Keyword: okra and tomato stew, okra side dish, vegetable stew
      Servings: 4 servings
      Calories: 154kcal
      Author: Tanya Harris

      Ingredients

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

      Instructions

      • Heat canola oil in a large pot over medium heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
      • Add the remaining ingredients. Bring to a gentle simmer and cook, partially covered, for 15 minutes, stirring occasionally, until the okra is tender and the stew has thickened slightly.

      Notes

      • Fresh or frozen okra works great in this recipe. No need to thaw frozen okra—just toss it in!
      • If you prefer a thicker stew with less moisture, leave the lid slightly ajar while simmering to let steam escape.

      Nutrition

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

      This post was originally published on June 9, 2020. It has been updated with helpful information and new photos.

      Homemade Refrigerator Pickles (Only 10-Minute Prep)

      by 15 Comments

      My Easy Refrigerator Pickles are the perfect pickles to try if you haven’t made homemade pickles before. The preparation time is minimal; there’s no need to heat anything in a pot.

      glass mason jar filled with cucumber and sweet onion refrigerator pickles

      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 love making my own easy homemade pickles, and everyone loves them when I prep them for our cookouts. I like making a batch when we have pulled pork or shredded BBQ chicken. They add the perfect acidity to many dishes.

      These pickles require minimal preparation, but you will need to chill them in the fridge for the best results.

      I make these pickles with onion and cucumber. This method can also be used to make different types of pickles. I recommend you give my Quick Pickled Onions recipe a try, too.

      A Glance at the Ingredients

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

      • Vinegar – I use equal quantities of hot water and white vinegar to make the pickling brine.
      • Sugar – granulated sugar is added to the pickling brine for the perfect balance of sweet and sour.
      • Kosher Salt – I add salt to balance the sweet and sour flavors in this pickle.
      • Black Pepper - I also like to add fresh cracked black pepper to season the pickle.
      • Cucumbers - I use three medium-sized pickling cucumbers, such as Kirby pickles, thinly sliced on a mandoline.
      • Onion - half a sweet onion is added along with the cucumber.
      refrigerator pickles recipe ingredients
      OXO Good Grips Handheld Mandoline Slicer for Kitchen, Adjustable Vegetable Slicer
      OXO Good Grips Handheld Mandoline Slicer for Kitchen, Adjustable Vegetable Slicer

      My favorite mandolin. Hold the handle in one hand, and slice with the other.

      Buy Now

      How to make Refrigerator Pickles

      Step 1: Put hot water, white vinegar, sugar, salt, and pepper in a heat-proof jar. Close the jar and shake until the sugar and salt dissolve. I use a 32-ounce mason jar.

      a mason jar filled with pickling liquid

      Step 2: Add thinly sliced cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the brine.

      Ensure that the brine covers all the vegetables.

      top down image of a glass jar filled with cucumber and onion pickles

      Step 3: Cover and refrigerate for at least 8 hours before serving.

      Remove pickles and onions from the brine with a fork or slotted spoon to serve.

      mason jar filled with pickles and a fork filled with cucumber and onion pickle

      Tanya's Top Tips

      These tips will help you make the best refrigerator pickles you've ever tried.

      • I suggest using a mandolin to slice the cucumber and onion thinly. However, take care when using a mandolin to avoid cutting yourself and your fingers.
      • If you don’t have a mandolin, a sharp kitchen knife will work well, too.
      • Always ensure that the pickling liquid covers the cucumber and onion to prevent them from spoiling.
      • Always store refrigerator pickles in the refrigerator.
      • These pickles are on the sweeter side, just like how I like them. For a tart pickle, cut the sugar to about ¼ cup.
      mandolin and thinly sliced cucumber and sweet onion set on a wooden board

      Flavor variations

      • You can replace white vinegar with white wine, apple cider, or sherry vinegar.
      • Swap sweet onions for white or red onions or shallots.
      • For an extra flavor boost, add spices like peppercorns, coriander, red pepper flakes, fennel, or mustard seeds to the pickling vinegar.
      • Add a few sprigs of fresh herbs, such as dill, tarragon, or parsley.
      • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, red chili peppers or jalapenos, carrots, radishes, or zucchini.

      Serving suggestions

      These easy pickles go with just about any savory dish. I like to eat them alongside my Southern favorites, like Fried Chicken. I also love them over seasoned fish, like my Whole Oven-Roasted Fish.

      They’ll add a great zing to your hot dogs, burgers, salads, and sandwiches, too. Try these recipes: Oven-Baked Hot Dogs, Air Fryer Turkey Burgers, Korean Sloppy Joes, and Garlic Butter Cheese Steak Sandwiches.

      a white bowl filled with thinly sliced cucumber and sweet onion pickles

      How long will Refrigerator Pickles last?

      Store the pickles in an airtight jar or container, fully submerged in the pickling brine. Keep the container in the refrigerator for up to 3-4 weeks for optimal freshness and flavor.

      Mason jar filled with cucumber and sweet onion refrigerator pickles

      FAQs

      What is the difference between refrigerator pickles and regular pickles?

      You must store refrigerator pickles in vinegar and in the refrigerator to prevent them from spoiling. Regular pickles are pasteurized, allowing them to be stored on shelves for extended periods without refrigeration until opened.

      What vinegar is best for pickling?

      You can use any vinegar for refrigerator pickling; it all depends on the flavors you prefer. I’ve used white vinegar as I like its intense, sharp taste. However, you can also use red wine, white wine, apple cider, or sherry vinegar.

      What's another name for refrigerator pickles?

      They're also known as icebox pickles.

      If you have tried these Refrigerator Pickles, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

      glass mason jar filled with cucumber and sweet onion refrigerator pickles
      Print Recipe
      5 from 6 votes

      Homemade Refrigerator Pickles Recipe

      My Easy Refrigerator Pickles are the perfect pickles to try out if you haven't made homemade pickles before. The preparation time is minimal, there's no need to heat anything in a pot.
      Prep Time5 minutes
      Refrigeration Time8 hours
      Total Time8 hours 5 minutes
      Course: Condiment
      Cuisine: American
      Keyword: best homemade refrigerator pickles, best refrigerator pickles, easy homemade pickles, easy refrigerator pickles, quick & easy refrigerator pickles, refrigerator pickles, refrigerator pickles with onion
      Servings: 12
      Calories: 65kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      • ¾ cup hot water
      • ¾ cup white vinegar
      • ¾ cup granulated sugar
      • 1 tablespoon kosher salt
      • 1 ½ teaspoons fresh cracked black pepper
      • 3 medium-sized pickling cucumbers like Kirby pickles, thinly sliced
      • ½ medium sweet onion thinly sliced

      Instructions

      • Add hot water, white vinegar, granulated sugar, kosher salt, and black pepper into a heat-proof jar and cover and shake to combine until the sugar and salt are dissolved. I use a 32-ounce mason jar.
      • Add the cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid. Make sure all the vegetables are covered with liquid.
      • Cover and store in the fridge for at least 8 hours before serving.
      • To serve, remove pickles and onions with a fork or slotted spoon from the brine.

      Notes

      • These pickles will last in an airtight container in the refrigerator for 3-4 weeks.
      • For this recipe, I suggest using a heat-safe jar. 

      Nutrition

      Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 585mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg

      This post was originally published on April 17, 2023. It has been updated with additional helpful information.

      Creamy Cream of Mushroom Soup

      by 156 Comments

      This rich, one-pot cream of mushroom soup is easy to make and incredibly comforting. Perfect for make-ahead and freezer meals.

      Cream of mushroom soup in a dutch oven.

      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 cream of mushroom soup is a tried and tested classic recipe. It's had me hooked for the last few years, and others seem to love it too.

      Earthy and full of flavor, it's so easy to make a batch, and it's perfect to serve as an appetizer or as a main with some crusty bread. If you are after a comforting family meal, this has got you covered!

      If you love mushrooms as much as we do, be sure to check out my Creamy Mushroom and Parmesan Risotto, Cream of Mushroom Chicken, Zucchini Mushroom Chicken, or my Creamy Mushroom Sauce!

      A Quick Glance at the Ingredients

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

      • Mushrooms: I use baby Bella mushrooms, as I find that they have a more pronounced flavor. However, white button mushrooms will work just fine.
      • Aromatics & Veggies: Yellow onion, celery, garlic.
      • Fat & Thickener: Unsalted butter, all-purpose flour.
      • Liquids: chicken broth and heavy cream.
      • Seasonings & Herbs: Fresh thyme, marjoram, salt, and black pepper.

      How to make Cream of Mushroom Soup

      Step 1: Gather your ingredients. Then, prep and cut up your veggies.

      The chopped vegetables on a board.

      Step 2: Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.

      Onion and celery cooking in a pot.

      Step 3: Add mushrooms, thyme, and marjoram, and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume.

      Mushrooms and herbs added to the pot.
      The mushrooms cooked down in the pot.

      Step 4: Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.

      The flour mixture added to the mushrooms.
      Mushrooms cooked with the flour mixture.

      Step 5: Stir in the chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced in volume.

      The soup simmering in the pot.

      Step 6: Reduce heat to low and stir in heavy cream.

      Pouring the cream into the soup.

      Step 7: Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

      A wooden spoon in a pot of cream of mushroom soup.

      Can you make it Vegetarian?

      Yes, you can easily make this soup meat-free by swapping the chicken broth for vegetable stock. You can use just water, but it won't be as well seasoned.

      How Long Does this Soup Keep?

      Soup is such a great make-ahead meal. I love to cook a batch on a Sunday for easy-to-grab lunches throughout the week. Once you have made it, let it cool to room temperature before transferring to an airtight container. It will keep well in the fridge for 4 to 5 days.

      Reheat the soup on a low heat on the stovetop, stirring occasionally to serve.

      Can you freeze it?

      Yes! Soup is a great freezer meal. You can freeze this cream of mushroom soup in ziplock bags or an airtight container, but I like to freeze it in jumbo ice cube trays; that way, I don't have to defrost the whole recipe each time I want some.

      Frozen soup can be thawed in the fridge overnight to reheat, or it can be slowly heated straight from frozen.

      Be sure to stir the soup when you reheat it so that the cream doesn't separate.

      The mushroom soup in a large ice cube tray.

      Tanya's Recipe Notes and Tips

      • Make the soup in a heavy-bottomed pan or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
      • For a smoother soup, use an immersion blender or a standing blender to blend the soup.
      • Taste the soup before serving and adjust the salt and pepper to suit your tastes.

      More Easy Soup Recipes

       I hope you love this cream of mushroom soup as much as we do. If you've tried this recipe, please rate it and share your feedback in the comments below!

      Cream of mushroom soup in a dutch oven.
      Print Recipe
      4.74 from 119 votes

      Cream of Mushroom Soup Recipe

      This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make-ahead and freezer meals.
      Prep Time10 minutes
      Cook Time35 minutes
      Total Time45 minutes
      Course: Soup
      Cuisine: American
      Keyword: creamy mushroom soup recipe, how to make cream of mushroom soup
      Servings: 6 servings
      Calories: 307kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      • 1.5 lbs baby bella mushrooms sliced
      • 6 Tablespoon butter
      • 6 Tablespoon all-purpose flour
      • 1 yellow onion chopped (about 1 cup)
      • 1 celery stalk chopped (about ½ cup)
      • 1 teaspoon dried thyme
      • 1 teaspoon marjoram
      • 4 cups chicken broth
      • 1 cup heavy cream
      • Salt and pepper to taste

      Instructions

      • Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
      • Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.
      • Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
      • Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

      Video

      Notes

      • Make the soup in a heavy-bottomed pot or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
      • For a smoother soup, use an immersion blender or a standing blender to blend the soup.
      • Taste the soup before serving and adjust the salt and pepper to suit your tastes.

      Nutrition

      Calories: 307kcal | Carbohydrates: 14g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 703mg | Potassium: 698mg | Fiber: 1g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg

      This post was originally published on October 5, 2020. It has been updated with additional helpful information.

      12 Air Fryer Tips Every Air Fryer Owner Should Know

      by

      Air fryers have experienced a surge in popularity—more than 40% of U.S. households now own one. Yet most owners still fall into a few easy‑to‑avoid traps that keep them from getting crispy, juicy, fool‑proof results. Use (and bookmark!) these twelve tips to cook smarter, eat better, and keep your machine running like new.

      air fryer tips collage

      12 Air Fryer Tips

      #1. Preheat your Air Fryer...but only when your model and recipe need it

      It's common practice to preheat any cooking element. Most brands of air fryers recommend preheating the air fryer to ensure even cooking. I do it sometimes, other times I don't, and my food still turns out delicious.

      If your air fryer does not have a preheat setting, set it to the desired temperature and allow it to run for approximately 3 minutes before placing your food inside.

      #2. Use oil on your foods for the air fryer...well, most of the time

      Vegetables and battered foods benefit from a light mist—it helps with browning, while fatty items (such as chicken thighs, burgers, and salmon) already contain their natural cooking oil.

      Common foods that are enhanced with a bit of oil include roasted vegetables, such as my air fryer broccoli, or battered foods, like air fryer fried fish.

      #3. Grease your Air Fryer Basket

      Wipe or spray a thin coat of high‑smoke‑point oil on the basket grates or use perforated parchment/silicone liners to prevent sticking and make cleanup painless.

      #4. Skip aerosol cans

      Propellant-driven sprays, such as PAM, can damage non-stick coatings over time. Instead, use a pump mister, an EVO sprayer, or a refillable bottle of avocado or grapeseed oil.

      #5. Don't overcrowd the basket

      To achieve crispy fried foods, avoid overcrowding the basket. Placing too much food in the basket will prevent your food from crisping and browning. To prevent this from happening, cook your food in batches or consider investing in a larger air fryer. I use an air fryer that has a basket that is at least 5 quarts in size.

      #6. Shake the basket during cooking for fries, wings, and other items

      Fries, wings, Brussels sprouts—anything bite‑sized—benefit from a quick toss halfway through. The fryer pauses when you pull the basket and resumes at the temperature when you slide it back in.

      Sometimes, I use a pair of silicone kitchen tongs to flip larger items over rather than shaking them.

      #7. Spray halfway through cooking

      I found that spraying with oil halfway through cooking gets the best crisp on most foods. I tend to wait and spray halfway through cooking, unless it's an item that doesn't require spraying, such as fatty meats. Coated food items should be sprayed. Also, spray any dry flour spots that still appear halfway through air frying.

      You can see this in action in this air fryer fried green tomatoes recipe.

      #8. Water/Bread in the bottom stops white smoke

      Greasy foods can smoke as fat hits the hot drawer. Add 1–2 tablespoons of water to the drawer under the basket (or place a slice of bread there) before cooking bacon or burgers. This catches drips and keeps your kitchen haze‑free.

      #9. Be careful of small light items in the air fryer

      The strong fan can whip parchment, kale chips, or egg roll wrappers into the heating element—yikes. Weigh light items down with a rack or a toothpick through the corner.

      #10. Convert oven recipes—minus 30 °F and 20 % time

      It can sometimes be tempting to crank the heat for the Air Fryer to the highest temp to let it run, but be careful, as some foods can dry out quickly. A good rule of thumb is to adjust the temperature and time according to how long you would typically bake it in the oven.

      I like to go 30 degrees below and cut the time by about 20%. For example, if you cooked brownies at 350 degrees Fahrenheit for 20 minutes in the oven, reduce the temperature in the Air Fryer to 320 degrees and cook for approximately 16 minutes.

      #11 Invest in a Good Quick Read Thermometer

      Having a high-quality, quick-read thermometer is crucial when cooking certain meats in your Air Fryer, such as steak, chicken, and pork. I recently invested in a Thermapen One, and I must say it's worth every penny.

      Clean promptly, inside and out

      While the basket is still warm, soak it in hot, soapy water—no metal scrubbers. Wipe the heating element monthly with a damp cloth to prevent burnt‑on grease. Fifteen seconds now saves ten minutes of scrubbing later.

      Those are my Top 12 Air Fryer tips for successful cooking. If you haven't made the jump on purchasing an Air Fryer yet, check out Air Fryer Reviewed for reviews of different Air Fryer brands.

      Do you have any Air Fryer tips? Leave them in the comments below. Happy Cooking 🙂

                  Check Out Air Fryer Recipes

      This post was originally published on August 11, 2018. It has been updated with additional helpful information.

      Air Fried Lobster Tail Recipe (Fast & Easy)

      by 30 Comments

      This Air Fryer Lobster Tail Recipe is easy and delicious, and can be prepared quickly in your Air Fryer. It's also coated with a tasty garlic butter sauce and air-fried to perfection.

      lobster tail on plate

      This post may contain affiliate links, please read my full disclosure here. 

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

      When I first became obsessed with my Air Fryer a few years ago, a friend of mine suggested that I try cooking lobster tails in it. I was intrigued, yet cautious. Lobster tails aren’t cheap, and I wasn’t sure if it would work. 

      Traditionally, I was taught to boil lobster tails in water. The same with crab legs. But I gave it a try and I’m hooked. Now, any time I can find lobster tails on sale, I grab a few and we eat them for dinner. 

      Lobster is notoriously difficult to get right, and even the most experienced chef can end up with rubbery, overcooked seafood. That's why air fryer lobster tails are so good. You don't need any special skills or equipment, and you can have perfectly cooked lobster on your plate in just a few minutes.

      For this recipe, you will want to do the following:

      • Butterfly your lobster tail
      • Make garlic butter
      • Air Fry your lobster tail with butter on top
      • Have extra butter for dipping if you like

      A Quick Look at The Ingredients

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

      • Lobster tails - I prefer to find some that are medium-sized, about 5-6 ounces each. If they are frozen, defrost them.
      • Garlic butter mix - unsalted butter, minced garlic, salt, chives, and fresh lemon juice.

      How to cook lobster tail in the air fryer

      First, gather your ingredients and create your garlic butter mixture. I combine butter, minced garlic, freshly chopped chives, salt, and a squeeze of lemon juice and microwave until melted. You could also use this garlic butter mixture I use in this steak recipe. 

      garlic butter melted in a glass jar

      Then butterfly your lobster tails.

      Then, place the lobster tails in your air fryer and spread some garlic butter over them. Close the air fryer and cook at 380°F for 4 minutes. After 4 minutes, open the air fryer basket, add more butter on top, and cook for an additional 3 to 4 minutes.

      hand brushing garlic butter over lobster tails

      Serve and enjoy.

      How to Butterfly a Lobster Tail?

      The butterflying of lobsters is very easy, making the lobster meat easier to eat. It also looks pretty on a plate. The only tools you can use are sharp kitchen scissors and your hands.

      First, cut the top shell with sharp kitchen shears down the middle, being careful not to cut through the meat. Then, slide your finger under the shell to gently separate the lobster meat from the shell. Once the meat is separated from the shell, pull it through the slit you cut and rest it on top.

      If your lobster tail needs to be deveined, devein it at this time.

      step by step photo collage of how to butterlfy a lobster tail.


      Tanya's Top Tips

      • The size of your lobster tails will determine how long you need to cook them. At a minimum, they will need 6 minutes if they are on the smaller side, which is approximately 2 ounces. The ones pictured here took me the full 8 minutes to complete and weighed about 5 ounces each. 
      • Have fun with the butter topping. Feel free to use Cajun butter, jerk butter, or plain butter. You could even not use any butter at all. Butter is optional, just highly recommended.
      cooked lobster tails in air fryer basket

      I hope you enjoy these lobster tails as much as we do. I’m so thankful to have friends who give great ideas when it comes to Air Fryer cooking. 

      How to store

      To refrigerate:  Cooked lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through without overcooking.

      To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer-proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.

      To reheat: Preheat your air fryer to 320°F and cook the lobster tail for approximately 3-4 minutes. This will help to preserve the lobster's flavor and moisture.

      What should I serve with these lobster tails?

      I enjoy serving these alongside a good steak, salad, or risotto. You can also prep these in the air fryer and add them to lobster mac and cheese.

      FAQs about Air-Fried Lobster Tails

      What's the best temperature to cook lobster tails in the air fryer?

      The optimal temperature for cooking lobster tails in an air fryer is 380°F. This will ensure that the lobster tail is cooked evenly and thoroughly. Additionally, cooking at this temperature helps preserve the lobster's natural flavor and moisture.

      How to cook frozen lobster tail in the air fryer?

      I recommend defrosting the lobster tails prior to cooking, butterflying, and deveining them. 

      How do I know when my lobster tail is done?

      Lobster meat is ready when it’s no longer transparent and has a white color. The lobster should feel slightly firm to the touch, and there should be no visible signs of pink or red. The best way to tell when your lobster tails are done is to use a meat thermometer. Insert the thermometer into the thickest part of the lobster tail and cook until the internal temperature reaches 135-140 degrees Fahrenheit. 

      Looking for more Seafood Recipes? Try these out:

      close up photo of lobster tail in air fryer basket

      I hope you love these lobster tails as much as we do. If you've tried this recipe, please rate it and share your feedback in the comments below!

      cooked lobster tails on white plate with green beans in background
      Print Recipe
      4.79 from 19 votes

      Air Fried Lobster Tails Recipe (Fast & Easy)

      This easy and delicious lobster tail recipe is topped with a yummy garlic butter sauce and air fried to perfection. It’s such a quick and easy recipe.
      Prep Time5 minutes
      Cook Time8 minutes
      Total Time13 minutes
      Course: Main Course
      Cuisine: American
      Keyword: air fryer lobster tails, lobster tail recipe
      Servings: 2 people
      Calories: 108kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      • 2 4-6 oz lobster tails
      • 2 Tablespoon unsalted butter melted
      • 1 Tablespoon minced garlic
      • 1 teaspoon salt
      • 1 teaspoon chopped chives
      • 1 teaspoon lemon juice

      Instructions

      • Prepare butter mixture by combining butter, garlic, salt, chives and lemon juice.
      • Butterfly lobster tails by cutting through the shell, removing the meat and resting it on top of the shell.
      • Place in Air Fryer basket and spread butter over top of lobster meat. Close Air Fryer basket and cook on 380 degrees Fahrenheit for 4 minutes.
      • Open Air fryer basket and and spread more butter on top, cook for an additional 2-4 minutes until done.

      Notes

      • Cook time will depend on the size of your lobster tails. A total of 6-8 minutes should work for most lobster tails. 
      • You can make as many lobster tails as will fit in your air fryer basket. 
      • For the oven, preheat it to broil and cook the lobster tails on a baking sheet for about 5-10 minutes.

      Nutrition

      Calories: 108kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 1169mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 372IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.1mg

      This post was originally published on 7/1/2019. It has been updated with new photos and additional helpful information.

      Easy Brunswick Stew Recipe

      by 6 Comments

      Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato-based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat, and a tangy barbecue sauce (BBQ).

      brunswick stew recipe in 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!

      This Brunswick stew recipe has been a family favorite for many years. Packed full of veggies and made with smoked pulled pork or chicken, this stew is not shy in the flavor department. Made with a tangy BBQ sauce, this is the perfect way to warm up after a long day.

      Made in one pot on the stovetop, this effortless meal is sure to please everyone. It's also a great way to utilize leftovers. I can't recall where I first had it, but I remember some of the best Brunswick stew came from a church fundraiser here in North Carolina. Whenever I want some, but they aren't serving it, I make it at home.

      Be sure to try my Instant Pot Chili and Hearty Vegetable Soup for more classic soup recipes.

      A spoon stirring the Brunswick stew in a pot.

      A Quick Look at The Ingredients

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

      • Leftover pulled pork or chicken - This is the classic protein found in Brunswick stew. I usually opt for pulled pork, but you can also use chicken if you prefer.
      • Vegetables - Onions, garlic, fire-roasted diced tomatoes, mixed vegetables, and frozen Lima beans.
      • Unsalted Butter - for sautéeing the vegetables. Use olive oil if you prefer.
      • Chicken stock - for liquid and flavor.
      • Vinegar-based BBQ Sauce - I would usually suggest a substitute, but not in this case. The vinegar-based sauce would be looser in this recipe and taste amazing with this stew. I would avoid thick or sweet BBQ sauces.
      • Granulated sugar - to balance the acidity in the BBQ sauce.

      Essential Tools

      • Large heavy-bottomed pot/Dutch oven
      • Wooden spoon or silicone spatula
      • Chef's knife
      • Cutting Board
      • Measuring cups and spoons
      • Ladle
      • Airtight containers or freezer-safe jars (for storing leftovers)

      How to make Brunswick stew

      Gather your ingredients.

      ingredients for the brunswick stew recipe

      Melt butter in a large pot over medium heat. Add the onion and garlic, and sauté until translucent, about 3-5 minutes.

      Softening the onion and garlic.

      Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.

      Rest of the stew ingredients added to the pot.

      Reduce the heat and simmer on medium-low for 30-40 minutes. Add salt and pepper to taste.

      Clos e up of the stew in a pot.

      Serve and enjoy your stew.

      Where does Brunswick stew come from?

      This is a traditional Southern stew that makes the most of what you have in your pantry. Traditionally made with small game, such as squirrel or rabbit, it's tomato-based and features beans and vegetables. I love it with leftover pulled pork, and chicken works great too. You can easily adapt the ingredients to suit what you have to hand. BBQ sauce makes this stew stand out from the crowd.

      Can you make it ahead of time?

      This is a great make-ahead stew that's also freezer-friendly. Once made, let it cool completely before transferring to an airtight container. It will keep well in the fridge for 4 days and in the freezer for up to 3 months. Thaw frozen stew in the refrigerator overnight before reheating.

      Reheat on the stovetop over medium heat, stirring until heated through.

      What do you serve it with?

      A big bowl of this Brunswick stew is so hearty and filling, but it's great served alongside other Southern favorites like:

      Brunswick stew on a ladle above the pot it was cooked in.

      Tanya's Notes and Tips

      • Your stew will taste similar to the BBQ sauce you choose to use. I prefer to use a homemade vinegar-based BBQ sauce, but any store brand will work just as well.
      • You can easily add different vegetables and beans to suit your taste and save yourself a shopping trip!
      • Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

      More Stews and Chilis

      Two bowls of Brunswick stew.
      Print Recipe
      4.86 from 7 votes

      Brunswick Stew

      Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat and a tangy BBQ sau
      Prep Time10 minutes
      Cook Time45 minutes
      Total Time55 minutes
      Course: Main Course
      Cuisine: American
      Keyword: easy Brunswick stew recipe, how to make Brunswick stew, southern Brunswick stew
      Servings: 4 servings
      Calories: 681kcal
      Author: Tanya Harris

      Ingredients

      • 4 tablespoons unsalted butter
      • 1 yellow onion chopped
      • 4 cloves of garlic chopped
      • 14.5 oz can of fire-roasted diced tomatoes undrained
      • 1 cup mixed vegetables
      • 1 cup frozen lima beans
      • 2 cups of chicken stock
      • 2 cups of smoked pulled pork or chicken
      • 1 ½ cups vinegar BBQ sauce
      • 1 Tablespoon granulated sugar
      • Salt and pepper to taste

      Instructions

      • Melt butter in a large pot over medium heat. Add onion and garlic and saute until translucent, about 3-5 minutes
      • Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.
      • Reduce Heat and Simmer on medium-low for 30-40 minutes.
      • Add salt and pepper to taste.

      Notes

      • Your stew will taste similar to the BBQ sauce you choose to use. I like to use a homemade vinegar based bbq sauce but your favorite store brand will work too.
      • You can easily add in different vegetables and beans to suit your tastes and to save you a shopping trip!
      • Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

      Nutrition

      Calories: 681kcal | Carbohydrates: 97g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2190mg | Potassium: 712mg | Fiber: 7g | Sugar: 61g | Vitamin A: 3571IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 4mg

      This post was originally published on November 8, 2021. It has been updated with additional helpful information.

      Pan‑Seared Pork Shoulder Steaks (20‑Minute Stovetop Recipe)

      by 2 Comments

      These pan-seared pork steaks are juicy, golden-crusted, and full of flavor—ready in minutes with just a skillet and a few pantry staples.

      pork steak in skillet

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

      I'll admit that I hadn't heard of pork steaks until a local butcher had them on sale. I, like the nerd I am, did research first, and then added these to my grocery list of "meats I should try." Well, I grabbed them, decided to pan-sear them, and they came out delicious.

      Pork steaks and pork chops are different, as the steaks are cut from the shoulder of the pig. They have more fat and connective tissue, making them a tad bit more flavorful and tender than the chops. They are also more forgiving when cooked, making the meat stay nice and tender when cooked properly.

      If you're a fan of delicious pork meals, try my pan-seared pork chops too.

      A Quick Look at The Ingredients

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

      • Pork Shoulder Steaks: These come from the shoulder/butt of the pig. My pork steaks were about ½ inch thick, allowing for just a quick sear in the skillet before they were done. If your steaks are 1 inch or thicker, you will need to sear them first and then finish them in the oven to avoid overcooking.
      • Seasonings - Kosher Salt, ground black pepper, and onion powder
      • Olive Oil or High-Smoke Point Oil: like grapeseed, canola, or avocado
      • Unsalted Butter: for richness and browning
      ingredients for pork steak with titles of ingredients

      Essential Tools Needed

      • Cast iron skillet or heavy-bottomed skillet
      • Tongs
      • Paper towels
      • Instant-read thermometer
      • Cutting board

      How to Cook Pork Shoulder Steaks on the Stove

      Step 1: Pat the pork steaks dry thoroughly with a paper towel to help them sear properly and prevent steaming. Remove any excess fat cap from the side of the steaks with a sharp knife or scissors. Side note: The fat cap can be cut up and fried separately for a delicious snack.

      Season both sides of the steaks generously with kosher salt, black pepper, and onion powder.

      cutting excess fat on pork steak
      raw pork steak seasoned

      Step 2: Heat a large cast-iron skillet over low heat for 5 minutes. Then increase the heat to medium-high and let it heat for another 3 minutes until hot. Add the olive oil and butter to the skillet and swirl to coat.

      butter and oil heating in cast iron skillet

      Step 3: Carefully add the pork steaks, laying them down away from you. Sear the steaks undisturbed for about 2–3 minutes, then flip and cook for another 2 minutes until both sides are golden. The pork temperature should be at least 145°F, but I usually cook mine until it reaches an internal temperature of 165°F.

      hand laying pork steaks in skillet

      Step 4: Transfer the juicy pork steaks to a cutting board and let them rest for 3–5 minutes before slicing or serving whole. Resting allows the juices to redistribute for a more tender and flavorful bite.

      cooked pork steak on plate sliced next to salad

      What Should I Serve These Steaks With

      These pork steaks are a great entree, and can be served with dinnertime favorites like mashed potatoes, sautéed spinach, quick pressure cooker collard greens, or asparagus.

      I also like to have these as a part of my big breakfast plate. You could serve with a side of fried apples, a side of grits, and eggs for the ultimate breakfast feast.

      Tanya's Top Tips for Pork Shoulder Steak

      • Thin pork steaks are quick to cook and only need a quick sear on the stovetop. If your steaks are on the thicker side, the best way to cook them is to sear them on the stove and then finish them in the oven.
      • This steak is also delicious with gravy if you prefer it that way. Feel free to make a gravy from the drippings if you want a gravy.
      • If you prefer grilled pork steaks, sear them over direct heat on the grill first, then move to them to indirect heat for even cooking.
      • Have fun with the seasonings. I like to keep it simple with salt, pepper, and onion powder, but you may also like using pork chop seasoning if you have it on hand.
      pork steak in skillets

      How to Make Ahead and Store

      Make Ahead: You can season the pork steaks up to a day in advance and keep them covered in the fridge until ready to cook.

      Store Leftovers: Store cooked pork steaks in an airtight container in the fridge for up to 3 days.

      Reheat: Reheat gently in a skillet over medium-low heat or microwave in short intervals to avoid overcooking.

      Pork Steak FAQs

      What is the best temperature to cook pork steaks to?

      Pork steaks are different from pork chops and can be cooked to a higher temperature without losing their tenderness. You want the temperature to reach at least 145°F for safety, but in reality, your pork shoulder steaks can be cooked up to 185°F and remain tender.

      Where do pork steaks come from?

      Pork steaks come from the shoulder (also known as the butt) of the pig. This cut has more fat and connective tissue than pork chops, making pork steaks more flavorful and tender when cooked properly.

      cooked pork steak sliced on plate with salad with fork picking up steak

      If You Like This, You May Also Like

      • Air Fryer Pork Chops – Juicy and crispy, cooked to perfection in the air fryer. This recipe is seasoned with a herb blend and then air-fried to perfection.
      • Oven Baked Pork Chops– Sweet, savory, and perfect for a weeknight dinner.
      • Pan Seared Beef Steak – Another quick stovetop favorite when you’re craving something meaty and satisfying. This one uses beef steak, but a similar method of a quick pan sear in the oven.

      If you've tried this Pork Steak recipe or any other recipe on my blog, please rate it and share your feedback in the comments below!

      pork steak in skillet
      Print Recipe
      5 from 1 vote

      Pork Steaks Recipe

      Juicy, pan-seared pork shoulder steaks with a golden crust, ready in 20 minutes. Seasoned simply with kosher salt, black pepper, and onion powder, they're the perfect quick dinner.
      Prep Time10 minutes
      Cook Time5 minutes
      Resting Time5 minutes
      Total Time20 minutes
      Course: entree
      Cuisine: American
      Keyword: pork shoulder steak, pork steak recipe
      Servings: 2 people
      Calories: 116kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      • 2 pork steaks from the shoulder/butt, about ½ to ¾ inch thick each
      • 1 teaspoon kosher salt
      • ½ teaspoon ground black pepper
      • ½ teaspoon onion powder
      • 1 Tablespoon olive oil or high-smoke point oil like grapeseed, canola, or avocado
      • 1 Tablespoon unsalted butter

      Instructions

      • Pat the pork steaks dry thoroughly with paper towels on all sides. Season both sides generously with sea salt, black pepper, and onion powder.
      • Place a large, heavy-bottomed skillet (cast iron or stainless steel) over low heat and let it preheat gently for 5 minutes. Increase the heat to medium-high and continue heating for another 3 minutes until the skillet is uniformly hot.
      • Add the olive oil and butter to the skillet and swirl to coat the bottom. Carefully place the first pork steak into the skillet, starting with the edge closest to you, and lower it away from you. Repeat with the second steak, ensuring they do not overlap.
      • Sear the steaks for about 2-3 minutes without moving them, then flip and cook for an additional 2 minutes.
      • Use an instant-read thermometer to check for doneness: remove steaks when the thickest part reads 145°F. Transfer to a cutting board and let rest for 3–5 minutes.
      • Slice against the grain or serve whole. Enjoy.

      Notes

      • Patting the pork dry before seasoning and searing ensures a crisp, golden crust instead of a steamed surface.
      • If your pork steak is 1 inch thick or more, sear the pork steaks first, then transfer them to a 350°F oven and cook until they reach an internal temperature of at least 145°F, about 10-15 minutes.

      Nutrition

      Calories: 116kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1165mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.1mg

      Jamaican Jerk Seasoning Recipe

      by 9 Comments

      Add some flavor to your meals with this homemade Jamaican Jerk Seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.

      Jamaican Jerk Seasoning in a jar with label and spoon sticking out top

      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 know that you guys are going to love this Jamaican jerk seasoning recipe! I always have some on hand in my cupboard for a quick and easy way to liven up meals.

      Use it in my Jerk chicken and rice, air-fried Jamaican jerk pork, Jerk Chicken Wings, or my Rasta Pasta. You can even sprinkle a bit on your favorite seafood, like shrimp.

      A Quick Look at The Ingredients

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

      • Garlic Powder
      • Kosher Salt
      • Onion Powder
      • Cayenne Pepper or Scotch Bonnet Pepper - if you can get your hands on the Scotch Bonnet Pepper, that's the best choice to give this blend the most authentic flavor.
      • Dried Thyme
      • Brown Sugar
      • Sweet Paprika
      • Ground Allspice
      • Black Pepper
      • Ground Cinnamon
      • Ground Nutmeg
      spices and herbs on white plate

      How To Make Jamaican Jerk Seasoning

      Combine all the ingredients.

      Store in an airtight container until ready to use.

      spices and herbs on white plate, mixed with spoon sticking in the middle

      How spicy is this homemade jerk spice blend?

      This seasoning does have a kick to it, but unlike your store-bought mixes, it's easy to adjust the heat to your taste. If you don't like things super spicy, you can reduce the amount of cayenne.

      Why make your own spice mix?

      Making your spice mix is quick and easy, and it's also kinder on your wallet. Store-bought spice blends often contain preservatives and additives that you don't need when you make it at home.

      How long does it keep?

      Once you have mixed your ingredients, transfer them to an airtight jar or container. Keep it in your cupboard and it will keep well for at least a month. Depending on the freshness of the spices you use, it can keep well for up to six months!

      Tanya's Recipe Notes and Tips

      • Check that your spices aren't stale before you use them. Rub a little between your fingers, and if they don't release an aroma, it's time to buy some more.
      • Rub the seasoning on chicken, meat, and fish, or sprinkle it on vegetables before cooking. You can also use it along with my jerk marinade for extra flavor.
      • Store in an airtight container in a cupboard.
      • Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.
      Jerk seasoning in jar with spoon picking it up

      More Seasoning Recipes

      Pin this Recipe for Later

      pinterest pin image
      Print Recipe
      5 from 5 votes

      Jamaican Jerk Seasoning Recipe

      Add some flavor to your meals with this homemade Jamaican jerk seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.
      Prep Time5 minutes
      Total Time5 minutes
      Course: Seasoning
      Cuisine: Jamaican
      Keyword: easy jerk seasoning, homemade jerk seasoning, Jamaican seasoning
      Servings: 4 oz
      Calories: 111kcal
      Author: Tanya Harris

      Ingredients

      • 1 Tablespoon Garlic Powder
      • 1 Tablespoon Kosher Salt
      • 2 teaspoon Onion Powder
      • 2 teaspoon Cayenne Pepper or Scotch Bonnet Pepper*
      • 2 teaspoon Thyme Dried
      • 2 teaspoon Brown Sugar
      • 1 teaspoon Sweet Paprika
      • 1 teaspoon AllSpice Ground
      • ½ teaspoon black pepper
      • ½ teaspoon ground cinnamon
      • ½ teaspoon ground nutmeg

      Instructions

      • Combine all ingredients. Store in airtight container. Enjoy.

      How to use:

      • Any recipe calling for dried jerk seasoning. It’s perfect on poultry, in pasta dishes, and on vegetables.

      Video

      Notes

      • Check that your spices aren't stale before you use them. Rub a little between your fingers and if they don't release an aroma it's time to buy some more.
      • Rub the seasoning on chicken, meat and fish or sprinkle on vegetables before cooking.
      • Store in an airtight container in a cupboard.
      • Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.

      Nutrition

      Calories: 111kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 6992mg | Potassium: 289mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg

      This post was originally published March 27, 2020. It has been updated with new information.

      Juicy, Perfect Air Fryer Pork Chops (Air-Fried Pork Chops)

      by 76 Comments

      These Air-Fried Pork Chops are moist, delicious, and packed with fantastic flavor. Learn the tips and tricks for making tasty, juicy pork chops in your Air Fryer every time.

      cooked pork chops in air fryer basket

      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 perfect for quick dinners, and cooking them in an air fryer is ideal, as they cook quickly.

      I’ve done pork chops in my Air Fryer before; I made these thin Japanese Tonkatsu Pork Chops. I’m now sharing this herb-crusted pork chop recipe for thick and juicy chops.

      When cooked properly, pork chops are moist and delicious and can be prepared in under 20 minutes. The trick is not to cook them too long, as they will dry out.

      Be sure to try my smothered pork chops and my sous vide pork chops.

      A Quick Look at the Ingredients

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

      • Pork Chops - I usually grab pork loin chops that are about 1-inch thick.
      • Olive oil - Adding a little oil will help the pork chops brown and add delicious flavor.
      • Seasoning - Dried sage, dried thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper.
      ingredients for air fryer pork chops

      Tools Needed

      • Air fryer (5–6 qt basket style)
      • Instant-read meat thermometer
      • Small mixing bowl
      • Kitchen tongs
      • Plate or cutting board for resting
      • Aluminum foil (tenting)

      How to Make Air Fryer Pork Chops

      Step 1: First, remove your chops and allow them to sit at room temperature for about 15-30 minutes to remove the chill. In a small bowl, combine the sage, thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper. Set aside.

      dry seasoning mixed in bowl next to pork chops

      Step 2: Preheat your Air Fryer to 360 degrees Fahrenheit.

      While your Air Fryer is preheating, pat the pork chops dry with a paper towel to remove excess moisture. Then, rub a little olive oil over the pork chops and sprinkle the herb mixture over the chops, covering all sides.

      raw pork chops covered in seasoning

      Step 3: Place in the Air Fryer basket, making sure the chops don’t overlap. If your air fryer is not large enough to hold all of them, cook them in batches.

      Cook at 360°F for 10-12 minutes, flipping halfway. Pork chops are done when they have reached an internal temperature of 145°F.

      seasoned pork chops in air fryer basket
      cooked pork chops in air fryer basket

      Step 4: Remove pork chops from the Air Fryer and loosely cover them with foil. Allow them to sit for about 5 minutes.

      And there you have it, quick and delicious juicy pork chops.

      pork chops in air fryer basket

      Tanya's Top Tips for the Most Tender Pork Chops in the Air Fryer

      • Get to know your air fryer - Air fryers cook differently based on factors such as shape, wattage, and altitude. The cook times listed below are for guidance; however, your chops may require less or more cooking time. 
      • The quality of the meat matters - I’ve cooked pork chops to the proper temperature and texture, yet they still tasted off. The issue wasn’t the seasoning; it was the quality of the meat itself. Invest in well-marbled, responsibly raised chops, and the same recipe suddenly shines with real flavor.
      • Rest the chops after cooking - once cooked, allow the pork chops to rest under foil paper for about 5-10 minutes. It’s the same method I use in my air fryer steak recipe to ensure even cooking. Resting the meat allows the juices to be reabsorbed into the meat, resulting in moist and tender pork chops.
      • Cook to perfection with a thermometer - Invest in a quick-read thermometer to ensure your meat reaches 145°F and doesn’t exceed that temperature. The reason why most pork chops become tough and dry is that they can easily be overcooked.

      Cooking Times for Pork Chops in the Air Fryer

      Chop Thickness & TypeAir Fryer TempCook TimeTarget Internal Temp*
      1 in / 2.5 cm boneless360 °F10–12 min143–145 °F
      1 ½–2 in bone-in 360 °F14–16 min143–145 °F
      Thin ¾ in boneless375 °F8–10 min143–145 °F
      Frozen 1-inch chops360 °F18–20 min145 °F

      *Remove chops 2–3 °F early; carry-over heat during the rest will finish the job.

      Flavor Variations

      • I've used bone-in, thick-cut pork chops, but this recipe will also work well with thinner chops, boneless pork chops, or a pork steak. Just ensure you adjust the cooking times accordingly.
      • Pork works well with many spices. I've used paprika, but you can use any other ground spices you enjoy, like anise, cinnamon, coriander, or cumin.
      • Add some chili heat to the marinade by incorporating chili powder or red pepper flakes.
      sliced pork chop on plate

      How to serve Air Fryer Pork Chops

      I like serving potatoes and at least two other vegetable sides with these pork chops.

      Air fryer pork chops and potatoes are a perfect combination, so try my Air Fryer Baked Potato or Creamy Instant Pot Mashed Potatoes. Sweet potatoes are a great alternative to regular potatoes; try my Mashed Sweet Potatoes or my Southern Candied Sweet Potatoes.

      How to store leftover air fryer pork chops

      To refrigerate: Keep any leftover pork chops in an airtight container for 3-4 days. Reheat the next day and warm the pork in the air fryer or oven at 350°F until warmed through.

      To freeze: Once cooked and cooled, place any leftover pork chops into an airtight container and store them in the freezer for up to 3 months. As the pork is already cooked, it can be reheated from frozen in a preheated oven at 350°F. When ready to enjoy, place the frozen pork chops onto a baking sheet and place it in the oven for 30-40 minutes to reheat.

      FAQs:

      Can you put a raw pork chop in an air fryer?

      Yes, absolutely. I cook raw pork in the air fryer on a regular basis. Make sure to place the pork in the basket in a single layer to ensure even cooking.

      What is the ideal temperature for air frying pork chops?

      360 degrees Fahrenheit is my preferred temperature for cooking pork chops

      Why are bone-in pork chops better?

      The bone and fat in pork chops add great flavor to the pork and help retain moisture, stopping the chops from drying out.

      Looking for more Air Fryer Pork recipes? Try these out:

      If you've tried this Air Fryer Pork Chop recipe or any other recipe on my blog, please rate it and share your feedback in the comments below!

      pinterest image with pin this and save for later text
      cooked pork chops in air fryer basket
      Print Recipe
      4.77 from 30 votes

      Juicy Air Fryer Pork Chops Recipe

      These Air Fryer Pork Chops are juicy and delicious and full of amazing flavor. The Air Fryer makes perfect pork chops each and every time.
      Prep Time5 minutes
      Cook Time10 minutes
      Resting Time5 minutes
      Total Time20 minutes
      Course: Main Course
      Cuisine: American
      Keyword: air fryer pork chops
      Servings: 4 people
      Calories: 248kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      • 4 pork chops about 1-inch thick
      • 2 teaspoons rubbed sage
      • 2 teaspoons dried thyme
      • 2 teaspoons dried oregano
      • 1 teaspoon crushed rosemary
      • 1 teaspoon paprika
      • 1 teaspoon garlic powder
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • 1 Tablespoon olive oil

      Instructions

      • Combine the sage, thyme, oregano, rosemary, paprika, garlic powder, salt, and black pepper. Set aside.
      • Preheat your Air Fryer to 360 degrees Fahrenheit (182°C).
      • While you Air Fryer is preheating, rub a little bit of olive oil over the pork chops and sprinkle the herb mixture over the chops, covering all sides.
      • Place in Air Fryer basket making sure the chops don’t overlap.
      • Cook on 360F degrees for 10-12 minutes, flipping halfway. Pork chops are done when they have reached an internal temperature of 145 degrees Fahrenheit.
      • Remove pork chops from the Air Fryer and loosely cover with foil. Allow them to rest for about 5 minutes.

      Video

      Notes

      • Cook times will vary depending on your Air Fryer model and the thickness of the pork chops. 
      • This recipe, as shown, uses thick center-cut pork chops about 1 inch thick. 
      • Thinner pork chops take about 8-9 minutes at 360 degrees Fahrenheit.

      Nutrition

      Calories: 248kcal | Carbohydrates: 2g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 647mg | Potassium: 547mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 318IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg

      This post was originally published on September 24, 2019. It has been updated with additional helpful information and new photos.

      Juicy Air Fryer Steak (Quick & Easy)

      by 181 Comments

      If you're wondering how to make the perfect air fryer steak, look no further. This method of cooking steak in the air fryer provides a perfect juicy steak every time.

      two steaks in the air fryer basket with garlic butter on top

      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 had only intended to make fried foods when I purchased my Air Fryer. Little did I know how amazing this appliance was and that it could make much more than fried food. Now I have a ton of air fryer recipes as I use it all the time.

      Initially, I used it to make chicken for my Healthier General Tso's Chicken in the Air Fryer, and I also used it frequently for roasting vegetables. Then I discovered that my air fryer could make juicy steak!

      Top your steaks with my homemade garlic butter that can be whipped up easily and can go on many dishes, including fish, bread, and vegetables. I like to create more than we need for our steaks and save the rest for later in the fridge. I would eat the stuff by the spoonful if I could.

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

      A Quick Look at The Ingredients

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

      • Ribeye Steaks – I use two 8-oz ribeye steaks, approximately 1 inch thick, for their rich, juicy flavor and marbling.
      • Salt & Freshly Cracked Black Pepper – A classic combo to season the steak simply and effectively.
      • Garlic Butter – A flavorful finish that melts over the hot steak:
        • Unsalted Butter – Softened to mix easily.
        • Fresh Parsley – For a pop of freshness.
        • Minced Garlic – Adds bold, savory depth.
        • Worcestershire Sauce – Just a splash for umami.
        • Salt – To balance and enhance all the flavors.
      ingredients for garlic butter on table
      raw ribeye steaks seasoned with salt and pepper

      How to Cook Steak in the Air Fryer

      First Step: Prepare the garlic butter by mixing softened butter, parsley, garlic, Worcestershire sauce, and salt until the mixture is thoroughly combined. Place in parchment paper and roll into a log. Refrigerate until ready to use.

      garlic butter mixed in bowl
      garlic butter on parchment paper
      hands rolling garlic butter in parchment paper

      2nd Step: Remove the steak from the refrigerator, season it with salt and pepper, and let it sit at room temperature for 20 minutes. After 20 minutes, gently pat the steak dry with paper towels to remove any excess moisture.

      3rd Step: Preheat the Air Fryer to 400 degrees Fahrenheit. Once preheated, place steaks in the air fryer and cook for 10-12 minutes, flipping halfway through.

      raw steaks in air fryer basket
      cooked steak in air fryer

      4th Step: Remove from the air fryer and allow to rest for 5 minutes. Top with garlic butter and enjoy.

      cooked steak in air fryer basket

      What's the best cut of steak to cook in the air fryer?

      The beauty of steak in your air fryer is that you can cook different cuts in the machine. I've made delicious filet mignon, skirt steak, and ribeye. Just remember to adjust cooking times according to the steak's thickness and desired doneness. Making beef tenderloin in the air fryer is also a must for my steak lovers!

      I have found that 400°F is the perfect temperature to cook steak in the air fryer. For an 8-ounce ribeye, it will take 10-12 minutes, and remember to flip halfway through.

      An instant-read thermometer is a must for cooking steaks at home, and I've included the recommended temperatures in the recipe below so you can cook them to exactly your liking.

      Can you marinate the steak?

      I love to have my steak seasoned with salt and pepper, but if you prefer, you can use seasoned salt or your favorite liquid marinade for extra flavor. Marinate the steak for at least an hour or up to 8 hours, then let it come up to room temperature before cooking in the air fryer.

      Degrees of Doneness

      For an idea of steak degrees of doneness, follow the times below. Make sure you use a quick read thermometer to check the correct temperatures.

      TemperatureDonenessHow it Looks
      125°F (52°C)rareCool red center
      135°F (57°C)medium-rarered center, warm
      145°F (63°C)mediumwarm pink center, juicy
      150°F (66°C)medium-wellslightly pink center, juicy
      160°F+ (71°C)well-donebrown throughout, chewy
      sliced ribeye steak on plate

      What sides go with steak?

      This recipe is perfect for date night; serve it alongside your favorite veggie and potato sides for a real feast! Try it with:

      For a similar recipe, try my Air Fryer Lamb Chops. For other ways to cook your steak, try my pan-seared steak.

      Tanya's Tips for Making Steak in the Air Fryer

      • Make sure that your steak is at room temperature before adding it to the air fryer. This will help it to stay tender and juicy.
      • Preheat your air fryer thoroughly before adding the steak, ensuring it cooks evenly throughout. If your air fryer doesn't have a preheat setting, let it run at 400°F for 5 minutes before placing the food inside.
      • Let the steak rest for 5 minutes before serving. Cover it loosely with foil to keep it warm. This will get the steaks perfectly juicy.
      • The garlic herb butter will keep well for a couple of weeks in the fridge, and it freezes well for up to 3 months.

      Watch this video tutorial and see how I make this air-fried steak from start to finish.

      Please note that in the video, I add olive oil to the steak. I like to add it for added flavor, but I've also come to realize that the ingredient can be skipped. Feel free to add it if you love that in the original recipe.

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

      pinterest image with pin this and save for later text
      two steaks in the air fryer basket with garlic butter on top
      Print Recipe
      4.85 from 92 votes

      Perfect Air Fryer Steak Recipe

      It's so easy to cook a restaurant quality steak in the air fryer, and don't forget to top it with my garlic and herb butter for a dinner to remember!
      Prep Time20 minutes
      Cook Time10 minutes
      Resting Time5 minutes
      Total Time35 minutes
      Course: Main Course
      Cuisine: American
      Keyword: air fried steak recipe, air fryer steak, how to cook steak in the air fryer
      Servings: 2
      Calories: 415kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      Garlic Butter

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

      Steak

      • 2 8 oz Ribeye steak about 1-inch thick
      • Kosher salt about ¾ teaspoon
      • freshly cracked black pepper about ½ teaspoon

      Instructions

      Garlic Butter

      • Prepare Garlic Butter by mixing butter, parsley garlic, worcestershire sauce, and kosher salt until thoroughly combined. 
      • Place in parchment paper and roll into a log. Refrigerate until ready to use.

      Air Fryer Steak

      • Remove steak from fridge and allow to sit at room temperature for 20 minutes. Season the steaks with salt and freshly cracked black pepper.  
      • Preheat Air Fryer to 400 degrees Fahrenheit. Once preheated, place steaks in air fryer and cook for 10-12 minutes, flipping halfway through.* 
      • Remove from air fryer and allow to rest for 5 minutes. Top with garlic butter.

      Notes

      *This recipe creates medium-cooked steak. For medium-rare, cook for 8 minutes, flipping halfway through. For medium-well, cook for 12 minutes, flipping halfway through. To ensure it is done to your liking, use a quick-read thermometer to check the temperature.
      The thickness of your steak will determine how long you need to cook it. For thin ribeyes, I lower the cooking time to 7-8 minutes for medium steak.
      Temperatures for Steak are as follows:
      • 125°F for rare
      • 135°F for medium-rare
      • 145°F for medium
      • 150°F for medium-well
      • 160°F for well-done

      Nutrition

      Calories: 415kcal | Carbohydrates: 2g | Protein: 1g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 122mg | Sodium: 630mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 1752IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 0.5mg

      The OG Photos

      butter with herbs rolled up
      butter rolled in parchment paper
      steak seasoned with salt and pepper on mat
      raw steak in air fryer basket
      cooked steak in air fryer basket
      cooked steak on table

      Post originally published April 9, 2018. It has been updated with additional helpful tips, a few tweaks, and new photos.

      Creamy Cold Seafood Salad with Pasta & Shrimp

      by 41 Comments

      This cold seafood salad recipe is full of flavor and is oh-so pretty. I combine imitation crab and shrimp with pasta, crunchy bell peppers, and green onions, then dress with a special sauce that will get your taste buds dancing. It's a great tasting easy pasta salad recipe to serve at your next social gathering or cookout. 

      seafood salad in bowl with green onions next to the 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!

      Summer proves itself to be the best season ever because that's when all the barbecues occur. Family and friends gather, fire up the grill, and invite guests to bring the side dishes and desserts. The most popular side dish at the barbecues I attend is the pasta salad. There are many pasta salads in existence, but my favorite of all favorites is a cold seafood salad with pasta.

      I make my seafood pasta salad with imitation crab, but you can use fresh crab if you prefer. This is the best seafood salad recipe I've come up with and is exactly how I like to eat it.

      If you enjoy cold salads, then try some of these great-tasting salad recipes. My Tuna Pasta Salad, Hawaiian Macaroni Salad Recipe, Thai Cucumber Salad, Vietnamese Chicken Salad, and my Carrot Raisin Salad.

      A Quick Look at the Ingredients

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

      Here's what you will need to make this cold seafood salad recipe:

      • Pasta - I've used medium-sized seashell pasta, but you can use any size or shape of pasta in this easy seafood salad recipe.
      • Vegetables - I've used a combination of chopped red bell pepper, green bell pepper, and green onions.
      • Crab - forms the base of this salad. I use imitation crab meat, but you can use fresh crab meat if you prefer.
      • Shrimp - I use medium-sized cooked shrimp, but you can add any size of shrimp.
      • Dressing - I combine mayonnaise with French dressing to form the base of the sauce to coat this salad.
      • Seasoning - I use a combination of Old Bay seasoning, garlic powder, salt, and black pepper to season the dressing.
      ingredients for seafood salad layed out

      How to make the best seafood salad recipe

      Step 1: Prepare the pasta according to the package directions, drain, and set it aside.

      Step 2: Add mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to a big bowl and whisk together until thoroughly combined.

      seafood salad dressing mixed in bowl

      Step 3: Add the remaining ingredients to the bowl, including the cooked and cooled pasta shells. Stir until combined and all ingredients are coated in the sauce.

      seafood salad mixed in bowl

      Step 4: Cover the salad and place it in the refrigerator to chill for 2-4 hours. Enjoy

      Tanya's Expert Tips for this Seafood Salad

      These tips will help you make the best cold seafood salad recipe you've ever tried. 

      • Now, this seafood salad must be served cold, which is why it is a cold seafood salad recipe. Then again, who am I to be a stickler for the rules? Serve warm if you like.
      • This salad is best when left to sit in the refrigerator to chill and allow the flavors to meld together.
      • When cutting the vegetables, chop them into bite-sized cubes, which makes it easier to eat.
      seafood salad in serving bowl with spoon next to bowl

      Flavor variations

      • Crab and shrimp form the base of this salad, but you can use any combination of seafood that you like to eat.
      • I've used sliced green onions, but red onions would be a great swap.
      • Add in extra vegetables like chopped tomatoes, celery, or cucumber.
      • Stir through some fresh herbs like dill, basil, or parsley.
      • I've used regular mayonnaise, but you can use low-fat mayo or Greek yogurt if you prefer.
      • A touch of lemon zest and/or juice is an excellent addition to this salad.

      How to Serve Seafood Salad

      This salad is perfect for summer cookouts and gatherings, serving well alongside grilled meat or seafood.

      For a tasty dinner, serve it alongside my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Kebabs, or my Marinated Air Fryer Salmon.

      It also makes a great lunch on the go; I often bring this salad to work when I make it the night before.

      How to Store Seafood Pasta Salad

      Make ahead: This is a great make-ahead dish. Prepare the salad earlier in the day or the day before, then cover the bowl and store it in the refrigerator until you're ready to serve.

      To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

      FAQs

      What does seafood salad contain?

      Seafood salad combines a variety of seafood. Then add some crunchy salad vegetables, and seasoning (I use Old Bay seasoning along with garlic powder, salt, and black pepper), and coat in a salad dressing. I like a mayonnaise-based dressing, but you can make a vinaigrette-style dressing if you prefer.

      Imitation Crab vs. Real Crab?

      Imitation crab, made from processed seafood paste, provides a mild, sweet flavor and a firm, chewy texture, and is often used as a substitute in various dishes. Real crab, sourced from different crab species, offers an authentic and flavorful experience with its delicate, rich taste and soft, flaky texture, making it a popular choice for seafood lovers. The choice between the two depends on personal preference and culinary needs.

      If you have tried this cold seafood pasta dish, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

      seafood salad in bowl with green onions next to the bowl
      Print Recipe
      4.70 from 26 votes

      Cold Seafood Salad Recipe

      This creamy cold seafood salad with pasta, shrimp & crab is perfect for BBQs, potlucks &holidays. A quick make-ahead dish that everyone loves!
      Prep Time20 minutes
      Chill time2 hours
      Total Time2 hours 20 minutes
      Course: Salad, Side Dish
      Cuisine: American
      Keyword: best seafood salad recipe, cold seafood salad, cold seafood salad with pasta, easy seafood salad, seafood salad pasta
      Servings: 6
      Calories: 414kcal
      Author: Tanya Harris

      Ingredients

      • 3 cups medium sized seashell pasta
      • 1 red pepper chopped
      • ½ green pepper chopped
      • 2 green onions chopped
      • 8 oz imitation crab meat chopped
      • 8 oz cooked medium sized shrimp chopped
      • ½ cup mayonaise
      • 2 tablespoon French dressing
      • ½ teaspoon Old Bay seasoning
      • ¼ teaspoon garlic powder
      • ¼ teaspoon salt
      • ¼ teaspoon black pepper

      Instructions

      • Prepare the pasta according to package directions, drain, and set aside to cool.
      • Add the mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to big bowl and whisk until fully combined.
      • Now add the remaining ingredients to the bowl, including the cooked pasta, and stir until combined and all ingredients are coated in sauce.
      • Refrigerate for 2-4 hours. Enjoy 

      Video

      Nutrition

      Calories: 414kcal | Carbohydrates: 47g | Protein: 17g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 513mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 34mg | Calcium: 45mg | Iron: 1mg

      This post was originally published on June 27, 2016. It has been updated with new photos and additional information.

      Chimichurri Chicken Recipe – Juicy, Flavor-Packed, and Easy

      by 2 Comments

      This chimichurri chicken is packed with bright, herby flavor thanks to a simple homemade chimichurri sauce that doubles as both a marinade and a finishing drizzle. It's a quick and easy way to elevate everyday chicken with fresh herbs, garlic, and a hint of spice.

      chimichurri chicken covered in the sauce on black 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!

      If you're like me, you're always looking for a chicken recipe that's fast, flavorful, and a little bit different. This one is a favorite because it's fresh, vibrant, and still easy to prepare.

      I'm a huge fan of chimichurri sauce, and I put it on everything. What I love about this recipe is that the sauce serves double duty here, both as a marinade and a drizzle, and trust me, it's worth making from scratch.

      This recipe uses boneless, skinless chicken thighs, which are perfect for soaking up all the chimichurri. It's a flexible recipe, too—you can grill or pan-sear it. And if you've got leftover chimichurri, don't toss it! It's fantastic on roasted veggies, fish, or spooned over a grain bowl.

      A Quick Look at The Ingredients of Chimichurri Chicken

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

      For the Chimichurri Sauce

      • Fresh parsley and cilantro: Packed tight. Feel free to use only parsley, as authentic chimichurri is made with parsley alone.
      • Garlic cloves: Adds aromatic bite
      • Olive oil and red wine vinegar: The rich base and tangy element of the sauce
      • Crushed red pepper flakes: Gives it a little heat (adjust to taste)
      • Seasonings: Dried oregano, salt, and black pepper

      For the Chicken

      • Boneless, skinless chicken thighs: Juicy and flavorful. For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out. You can also use chicken breast if need be.
      • Salt, black pepper, smoked paprika, garlic powder: The dry rub that kicks up flavor
      • Olive oil: Helps the spices coat evenly
      • Chimichurri sauce: For marinating and drizzling
      ingredients for chimichurri chicken on table

      Tools Needed

      • Food processor or blender
      • Mixing bowls
      • Cast iron skillet, grill, or oven
      • Tongs and a meat thermometer

      How to Make This Chimichurri Chicken Recipe

      Start by gathering all your ingredients—mise en place makes this super smooth. First, whip up the chimichurri sauce by pulsing parsley, cilantro, garlic, oil, vinegar, spices, and herbs in a food processor. Set aside ¼ cup for marinating and reserve the remaining ¾ cup for topping.

      chimichurri ingredients in food processor bowl before processing
      blended chimichurri sauce in food processor bowl

      Next, season your chicken thighs with salt, pepper, paprika, and garlic powder. Add olive oil and the ¼ cup of chimichurri you set aside, and toss everything together until well coated. Let it marinate in the fridge for at least 30 minutes—longer if you’ve got the time.

      chicken in marinade in bowl

      To cook, heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F.

      chicken being grilled in pan

      Let it rest for 5 minutes, then slice and drizzle with that extra chimichurri. Serve and enjoy.

      Serving Suggestions

      Chimichurri chicken is incredibly versatile and pairs well with a variety of sides to round out your meal. Try serving it alongside grilled zucchini, roasted potatoes, or a cilantro lime rice to soak up the extra chimichurri sauce.

      Make Ahead and Storage Instructions

      You can prepare the chimichurri sauce up to 3 days in advance; store it in an airtight container in the refrigerator. The chicken can be marinated up to 24 hours ahead.

      If you have leftovers, keep them in the fridge for up to 4 days or freeze for up to 3 months.

      chicken sliced on plate covered in chimichurri sauce

      Variations

      • Use chicken breasts if you prefer a leaner option—just be sure not to overcook.
      • Swap out chicken for shrimp or steak using the same marinade.
      • Add a squeeze of lemon to the chimichurri for a citrusy twist.

      Many recipes use chimichurri sauce, such as grain salads, grilled vegetables, or other easy weeknight meals.

      Tanya’s Top Tips for Chimichurri Chicken

      • Don’t skip the resting time after cooking—it helps lock in those juices.
      • Taste your chimichurri before using; add more vinegar, salt, or chili if needed.
      • A hot cast iron skillet creates a beautiful sear and cooks evenly.
      • For the juiciest, most tender chicken thighs, cook them to 175°F—that little bit higher than 165 makes all the difference.

      FAQs

      What is chimichurri?

      Chimichurri is a fresh, herby sauce that comes straight out of Argentine and Uruguayan kitchens—and it’s one of my favorite ways to add bold flavor to just about anything. Made with parsley, garlic, red wine vinegar, and olive oil, it’s bright, garlicky, and just a little spicy. I love using it as a marinade and a finishing sauce—it’s seriously good on everything from chicken to veggies.

      Can I use chicken breasts instead of thighs?

      Absolutely! Chicken breasts work great with chimichurri too—just keep an eye on the cook time so they don’t dry out. I like to pound them to an even thickness so they cook evenly and stay juicy.

      If You Like This, You May Also Like:

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

      chimichurri chicken covered in the sauce on black plate
      Print Recipe
      5 from 1 vote

      Chimichurri Chicken Recipe

      This easy chimichurri chicken recipe features juicy chicken thighs marinated and topped with a vibrant, herby chimichurri sauce made from fresh parsley, cilantro, garlic, and spices. The versatile sauce doubles as both a marinade and finishing sauce, creating a flavor-packed dish that's perfect for weeknight dinners or casual entertaining.
      Prep Time15 minutes
      Cook Time12 minutes
      Minimum Marinade Time30 minutes
      Total Time57 minutes
      Course: Main Course
      Cuisine: Latin American inspired
      Keyword: chimichurri chicken
      Servings: 4 people
      Calories: 589kcal
      Author: Tanya Harris

      Ingredients

      For the Chimichurri Sauce

      • 1 cup fresh parsley packed
      • ½ cup fresh cilantro
      • 4 garlic cloves
      • ½ cup olive oil
      • 2 tablespoons red wine vinegar
      • ½ teaspoon crushed red pepper flakes adjust to taste
      • 1 teaspoon dried oregano
      • ½ teaspoon kosher salt or to taste
      • ½ teaspoon black pepper or to taste

      For the Chicken

      • 2 pounds boneless skinless chicken thighs patted dry
      • ½ teaspoon kosher salt
      • ½ teaspoon black pepper
      • 1 teaspoon smoked paprika
      • 1 teaspoon garlic powder
      • 2 tablespoons olive oil
      • Extra chimichurri for serving

      Instructions

      For the Chimichurri

      • Add parsley, cilantro, garlic, olive oil, red wine vinegar, crushed red pepper flakes, oregano, salt, and black pepper to a food processor. Pulse until combined. Set aside ¼ cup of the sauce for the marinade, set the rest aside for topping and/or dipping.

      For the Chicken

      • In a large bowl, combine the chicken, salt, pepper, smoked paprika, garlic powder, and olive oil. Add 1⁄4 cup of the prepared chimichurri sauce to the chicken and toss until well coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2–4 hours.
      • Heat your grill or skillet over medium-high. Cook the chicken for about 5–7 minutes per side, or until the internal temperature hits 165°F. Let the chicken rest for 5 minutes before slicing.
      • Drizzle with additional chimichurri sauce and serve.

      Notes

      • Pat chicken dry with paper towels before seasoning to help the spices stick better and achieve a better sear.
      • You can also use chicken breast instead of thighs. Just adjust cooking time to about 4-5 minutes per side, or until internal temperature reaches 165°F, as chicken breast cooks faster than thighs.
      • For even cooking, ensure chicken thighs are roughly the same thickness, about ½ to ¾ inch thick. If needed, gently pound thicker parts to even them out.

      Nutrition

      Calories: 589kcal | Carbohydrates: 4g | Protein: 45g | Fat: 44g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 799mg | Potassium: 703mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1785IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

      Jerk Shrimp Skewers with Jerk Butter Glaze

      by Leave a Comment

      These jerk shrimp skewers are a flavor explosion and one of my favorite ways to bring bold Caribbean vibes to the dinner table. Juicy shrimp roast on the grill or in the oven with pineapple, peppers, and onion, then get brushed with a glossy jerk butter glaze for the perfect sweet and spicy bite.

      close up photo of jerk skewers

      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 love the flavors of jerk, and I love seasoning shrimp with it. I’ve always been a fan of meals that bring heat and flavor, and jerk shrimp never disappoints. This shrimp skewer recipe is a quick and easy way to achieve that irresistible jerk flavor without requiring a lengthy list of ingredients or hours of preparation. It’s a go-to for summer cookouts or when I want to bring a little island flair to our dinner table.

      I prepared this version in the oven, but it's also perfect for grilling. What I love most is how customizable these skewers are. You can add veggies or pineapple right on the stick with your shrimp. And there is that buttery jerk glaze. Feel free to skip it if you want to keep it light, but we love it. It’s so good you’ll want to drizzle it on everything.

      If you love skewer recipes, then check out my air fryer steak kebabs.

      A Quick Look at the Ingredients You’ll Need

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

      For the Shrimp and Marinade

      • Large shrimp: Peeled and deveined for easy eating. Large or jumbo size works best.
      • Jamaican jerk marinade (wet): Your favorite store-bought or homemade jerk marinade.
      • Olive oil: Helps distribute the marinade.
      • Brown sugar: Balances the heat with a hint of sweetness.
      • Lime juice: Brightens up the flavors.

      Veggies and Fruit

      • Red bell pepper: Adds crunch and color.
      • Red onion: Brings a sweet-savory bite.
      • Pineapple chunks: A tropical touch that pairs beautifully with jerk seasoning.

      For the Jerk Butter Glaze

      • Unsalted butter: The base of a rich, glossy glaze.
      • Jerk marinade: Echoes the shrimp seasoning for a big flavor.
      • Brown sugar or honey: Adds a touch of sweetness.
      • Lime juice: Keeps the glaze bright and balanced.

      Tools Needed

      • Mixing bowls
      • Skewers (wooden or metal)
      • Grill or grill pan (or oven with broiler)
      • Small saucepan
      • Basting brush
      ingredients for shrimp skewers

      How to Make Jerk Shrimp Skewers

      Gather your ingredients and get ready to cook!

      Step 1: Marinate the Shrimp

      In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add the shrimp to the mixture and toss to coat. Refrigerate for just a few minutes, up to 20 minutes, to allow the flavors to absorb.

      Step 2: Assemble the Skewers

      Thread the marinated shrimp onto skewers, alternating with red bell pepper, onion, or pineapple chunks if using. Leave a little space between pieces for even cooking.

      shrimp, pineapple, red bell pepper, and red onion on metal skewers

      Step 3: Cook the Kebabs

      Preheat your broiler or grill to the appropriate temperature before cooking.

      • Grill: Heat to medium-high and cook the skewers for just a few minutes per side until the shrimp turn opaque pink with a bright red tail.
      • Broiler Option: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

      Shrimp cooks very quickly, so keep an eye on them to avoid overcooking.

      Step 4: Make the Jerk Butter Glaze and Brush Skewers

      Melt butter in a small saucepan over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Let it simmer for 1–2 minutes until it’s smooth and glossy.

      Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

      cooked jerk shrimp with glaze being rubbed on it

      Jerk Butter Glaze

      The jerk butter glaze is what takes these shrimp skewers to the next level. To make it, simply combine melted butter with jerk seasoning, brown sugar, and lime juice and brush over your shrimp during the last few minutes of grilling or broiling.

      Whether you’re making oven-baked shrimp skewers or firing up the grill, the glaze melts into the shrimp, adding a rich, spicy, and slightly sweet flavor.

      Make Ahead and Storage Instructions

      • Marinate ahead: Prep the shrimp and marinade up to 12 hours in advance.
      • Leftovers: Store cooked shrimp in an airtight container in the fridge for 2–3 days.
      • Reheating: Warm gently in a skillet or under the broiler to retain the shrimp's juiciness and flavor.
      jerk shrimp skewers on black plate

      Serving Suggestions

      Jerk shrimp is incredibly versatile and can be served in so many delicious ways. For a simple appetizer, arrange the shrimp on a platter with a side of cocktail sauce or a jerk BBQ sauce.

      As a main course, serve the shrimp over cilantro lime rice, with a sprinkle of fresh parsley or cilantro and a side of roasted peppers or a crisp salad.

      Variations

      • Try using the same jerk marinade and glaze on chicken, tofu, or even grilled veggies.
      • Add chunks of mango or jalapeño to your skewers for a sweet or extra spicy twist.

      Tanya’s Top Tips for These Skewers

      • Use gloves when handling hot peppers in your jerk marinade to protect your hands from the heat.
      • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
      • For extra flavor, brush the skewers with glaze during the last minute of cooking.

      If You Like This, You May Also Like

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

      close up photo of jerk skewers
      Print Recipe
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      Jerk Shrimp Skewers with Jerk Butter Glaze

      Juicy jerk shrimp skewers are paired with pineapple, peppers, and onions, then finished with a sweet and spicy jerk butter glaze. This bold, Caribbean-inspired recipe is quick, flavorful, and perfect for weeknight dinners or entertaining.
      Prep Time15 minutes
      Cook Time6 minutes
      Marinate Time20 minutes
      Total Time41 minutes
      Course: Main Course
      Cuisine: Caribbean
      Keyword: jerk shrimp skewers, shrimp skewers
      Servings: 4 people
      Calories: 341kcal
      Author: Tanya Harris

      Ingredients

      For the Shrimp

      • 1 lb large shrimp peeled and deveined
      • 2 tablespoons jerk marinade
      • 1 tablespoon olive oil
      • 1 teaspoon brown sugar
      • Juice of ½ a lime about 1 tablespoon

      Other Skewer Ingredients

      • 1 red bell pepper cut into chunks
      • ½ red onion cut into chunks
      • 4 cups Pineapple chunks fresh or canned in juice

      For the Jerk Butter Glaze

      • 2 tablespoons unsalted butter
      • 1 tablespoon jerk marinade
      • 1 teaspoon brown sugar or honey
      • Juice of ½ a lime about 1 tablespoon

      Instructions

      Marinate the Shrimp

      • In a bowl, whisk together the jerk marinade, olive oil, brown sugar, and lime juice. Add shrimp and toss to coat. Marinate for 20 minutes in the refrigerator.

      Assemble the Skewers

      • Thread shrimp onto skewers, alternating with bell pepper, onion, or pineapple chunks if using. Leave a little space between each piece.

      Cook the Skewers

      • You can grill or broil the skewers.
        Grill: Grill over medium-high heat for 2–3 minutes per side, until shrimp are pink and opaque.
      • Broil: Place skewers on a broiler pan (or foil-lined baking sheet) and set the oven rack to the top position, about 6 inches from the broiler. Broil on high for 4–5 minutes, flipping once, until the shrimp are pink and slightly charred.

      Make the Glaze

      • In a small saucepan, melt the butter over low heat. Stir in jerk marinade, brown sugar or honey, and lime juice. Simmer for 1–2 minutes, until smooth and glossy.
      • Brush skewers with glaze during the last 1–2 minutes of grilling/broiling, and again just before serving

      Video

      Notes

      • If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
      • Adjust the amount of jerk marinade to control the heat level—Scotch bonnet-based marinades can be quite spicy!

      Nutrition

      Calories: 341kcal | Carbohydrates: 46g | Protein: 18g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 158mg | Sodium: 746mg | Potassium: 626mg | Fiber: 6g | Sugar: 38g | Vitamin A: 3208IU | Vitamin C: 61mg | Calcium: 128mg | Iron: 2mg

      Ground Chicken and Rice Recipe (Caribbean Dirty Rice)

      by 4 Comments

      Ground chicken and rice have never tasted so good. This one-pot side dish is bold, savory, and full of Caribbean flavor. It's quick, easy, and perfect for a weeknight meal.

      ground chicken and rice ina skillet

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

      Dirty rice, made with meat, vegetables, and broth, has always been a favorite in my kitchen. They call it dirty because the white rice in the dish turns brown once all the meat and other ingredients are added.

      Once I was set on making a Caribbean version, this recipe came together fast. I use ground chicken for a lighter spin, green seasoning to bring that herb-filled island flavor, and a bit of browning sauce to deepen the color, so it looks and tastes like dirty rice should.

      The best part? It all comes together in under an hour. If you're into one-pot dishes like my Caribbean Rice and Peas or Stew Peas, this one's a must. It also holds up great for meal prep and makes some of the best leftovers.

      A Quick Look at the Ingredients

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

      Protein and Rice

      • Ground Chicken: Lean and flavorful—browns up quickly and works perfectly in one-pot meals. Feel free to substitute with ground turkey, pork, or beef.
      • Long-Grain White Rice: Rinsed so it cooks up fluffy, not sticky. Depending on your preference or what you have on hand, you can also use cooked brown rice, cooked rice, or jasmine rice as an alternative.

      Veggies and Aromatics

      • Yellow Onion, Celery, and Bell Peppers: The base trio for flavor and texture. It's also the base for authentic dirty rice.
      • Garlic and Ginger: Adds even more flavor.
      • Scotch Bonnet or Habanero: Optional, but it brings real Caribbean heat.

      Seasoning and Flavor

      • All-purpose Seasoning, Dried Thyme, Black Pepper: Bold and earthy.
      • Green Seasoning: Adds a fresh, herby punch.
      • Soy sauce and browning sauce are used for umami and rich color.
      • Bay Leaves: Subtle background flavor.

      Garnish

      • Green onions and Cilantro: Fresh and bright to finish the dish.
      ingredients for ground chicken and rice

      Tools Needed

      • Large Skillet or Dutch Oven
      • Knife and Cutting Board
      • Measuring Cups and Spoons
      • Small Bowl (for mixing sauces or spice blends)
      • Wooden Spoon or Spatula

      How to Make Caribbean Ground Chicken and Rice, aka Dirty Rice

      Gather your ingredients and get ready to cook—this comes together fast.

      Brown the chicken: Heat oil in a large skillet over medium-high heat. Add ground chicken and cook 6–8 minutes, breaking it apart until browned and fully cooked.

      Add veggies: Toss in onion, celery, and bell peppers. Continue cooking 4–5 minutes until softened.

      ground chicken and vegetables in pan

      Aromatics and seasoning: Stir in garlic, ginger, and hot pepper. Add all-purpose seasoning, thyme, and black pepper. Mix well.

      Add sauces: Stir in green seasoning, soy sauce, and browning sauce. Let it simmer for a minute or two.

      Add rice and liquid: Mix rice, broth, and water. Lay the bay leaves on top. Bring to a boil.

      ground chicken and ingredients in pan before cooking

      Simmer: Lower the heat to medium-low, cover, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.

      Finish: Open the lid and remove the bay leaves. Fluff with a fork and stir in the green onions and cilantro. Serve warm.

      finished ground chicken and rice in skillet with spoon lifting some ip

      Serving Suggestions and Presentation

      This ground chicken and rice is as versatile as it is flavorful, making it easy to customize for any occasion. It can be served as a main course or a side dish. I've been taking it as a side dish to our recent get-togethers, and my family loves my Caribbean twist on traditional dirty rice.

      Make Ahead and Storage

      This ground chicken and rice dish is great for meal prep. Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove with a splash of water. You can also freeze it—thaw overnight in the fridge before reheating.

      dirty rice in skillet with spoon picking it up

      Variations

      • Ground turkey, ground pork, and Rice: Try using different bases, such as cauliflower rice for a low-carb option, jasmine rice for a fragrant and affordable choice, or cooked brown rice for a hearty, whole-grain alternative. You can also switch up the proteins.
      • Rice Bowls Variations: This recipe can be adapted into customizable rice bowls—top your choice of rice with proteins, veggies, and your favorite sauces for a quick, balanced meal.
      • Ground Chicken Fried Rice: Use leftover rice for a quick skillet meal—skip the broth and water. Jasmine rice or cooked brown rice both work well for fried rice.

      Tanya's Top Tips

      • Want less heat? Skip the hot pepper or remove the seeds.
      • No browning sauce? Leave it out. It's still delicious, just lighter in color.
      • You can opt for ground chicken breast (if you want a lighter meat choice) or ground chicken, whichever works best for you.

      If You Like This, You May Also Like

      I hope you love this recipe as much as we do. If you have tried this recipe, please leave a comment below.

      ground chicken and rice ina skillet
      Print Recipe
      5 from 1 vote

      Ground Chicken and Rice Caribbean Style

      A vibrant one-pot rice dish made with ground chicken, colorful bell peppers, and bold Caribbean flavors. Green seasoning brings a fresh herbaceous kick that sets this version apart from traditional dirty rice.
      Prep Time15 minutes
      Cook Time30 minutes
      Total Time45 minutes
      Course: Side Dish
      Cuisine: American, Caribbean
      Keyword: ground chicken and rice
      Servings: 6 people
      Calories: 354kcal
      Author: Tanya Harris

      Ingredients

      • 2 tablespoons olive oil
      • 1 pound ground chicken
      • 1 medium yellow onion finely chopped
      • 1 stalk celery finely chopped
      • ½ green bell pepper finely chopped
      • ½ red bell pepper finely chopped
      • 3 cloves garlic minced
      • 1 teaspoon fresh ginger minced
      • 1 Scotch bonnet or habanero pepper minced (optional, for heat)
      • 2 teaspoons all-purpose seasoning
      • 1 teaspoon dried thyme
      • ½ teaspoon black pepper
      • 2 tablespoons green seasoning homemade or store-bought*
      • 2 teaspoons soy sauce
      • 1 ½ teaspoons browning sauce
      • 1½ cups long-grain white rice rinsed
      • 1½ cups low-sodium chicken broth
      • 1 cup water
      • 2 bay leaves
      • 1 green onions chopped
      • ⅓ cup fresh cilantro chopped

      Instructions

      • Heat olive oil over medium heat in a large skillet or Dutch oven. Add ground chicken and cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked.
      • Add onion, celery, green bell pepper, and red bell pepper. Sauté for 4–5 minutes, stirring occasionally, until the vegetables soften. If using leftover cooked vegetables, add them at this stage and heat through.
      • Stir in garlic, ginger, and Scotch bonnet. Cook for about 30 seconds until fragrant.
      • Season with all purpose seasoning, thyme, and black pepper. Stir well.
      • Add green seasoning, soy sauce, and browning sauce. Let it cook for 1–2 minutes to allow the flavors to soak into the meat.
      • Stir in rinsed rice, then pour in chicken broth and water. Add bay leaves and bring the mixture to a boil. If using cooked rice, stir it in and heat through instead of simmering.
      • Reduce heat to low, cover, and simmer for 20–22 minutes or until rice is tender and liquid is absorbed.
      • Remove from heat, discard bay leaves, and fluff rice with a fork. Stir in green onions and cilantro. Serve hot.

      Video

      Notes

      • If you don't have browning, you can leave it out—the dish will still taste amazing, just be slightly lighter in color.
      • Browning sauce and green seasoning can be homemade or store-bought. Both options can be found at international grocery stores. 

      Nutrition

      Calories: 354kcal | Carbohydrates: 43g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 191mg | Potassium: 640mg | Fiber: 2g | Sugar: 2g | Vitamin A: 623IU | Vitamin C: 28mg | Calcium: 67mg | Iron: 2mg

      Juicy Broiled Chicken Breast Recipe (How to Broil Chicken in the Oven)

      by 2 Comments

      Broiled chicken is your go-to for quick, juicy, and flavorful meals—perfect for busy nights. Whether chicken breasts, thighs, or wings, broiling brings out big flavor with minimal effort.

      broiled chicken breast on broiler sheet

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

      I like having my go-to easy ways to make protein. Whether chicken in the air fryer or fish in the oven, having a solid, easy method of making juicy broiled chicken has become one of my favorites.

      I first discovered this method in the How to Cook Everything book, and it quickly earned a spot in my weeknight rotation. It's quick, reliable, and delivers tender chicken every time—very fast- no fuss. 

      This chicken is great for dinner entrees or meal prep. I like to make a batch at the beginning of the week and use it in pasta and salads for quick meals. If you like this method of cooking, check out my broiled shrimp recipe. 

      A Quick Look at the Ingredients

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

      • Chicken—I usually broil boneless, skinless chicken breasts. I opt for medium-sized breasts, about 6-8 ounces each. 
      • Seasoning - Kosher salt, paprika, black pepper, garlic powder, onion powder, Italian seasoning
      • Olive oil—I always add a little oil when broiling or baking chicken breasts. That helps them brown.

      Tools Needed

      • Oven with broiler setting
      • Wire rack and baking sheet or broiler pan
      • Meat thermometer
      • Tongs
      • Small mixing bowl

      How to Broil Chicken Breast in the Oven

      Preheat the Broiler: Set your oven to broil on HIGH and position the rack 5–6 inches from the heating element.

      Prepare the Seasoning: In a small bowl, mix kosher salt, black pepper, paprika, garlic powder, onion powder, and Italian seasoning.

      ingredients for broiled chicken breast
      seasonings for broiled chicken breast mixed

      Prep the Chicken: Pat the chicken breasts dry with paper towels. Next, place them between two sheets of plastic wrap or inside a large zip-top bag, then set them on a cutting board.

      Gently pound them to an even thickness—around ½ inches is ideal. This step helps the chicken cook evenly and stay juicy. Lightly rub both sides with olive oil. Lightly grease the wire rack.

      hand patting chicken breast dry
      chicken breast under plastic wrap with meat cleaver next to it

      Season: Sprinkle the spice mix evenly over both sides of the chicken breasts.

      Broil: Arrange the chicken skin-side up on the greased wire rack over a baking sheet. Broil for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C).

      raw seasoned chicken breast on broiler plate
      close up of chicken breast

      Rest: Remove from the oven and let the chicken rest for 5 minutes before slicing.

      sliced chicken breast on plate with salad on side

      Choosing the Right Chicken

      Boneless, skinless breasts or thighs are my go-to for broiling—they cook fast and stay juicy. You can also use tenders or cut up a whole chicken and adjust the time.

      I look for fresh chicken without added hormones or unnecessary preservatives. Season simply with salt and pepper, or add flavor with paprika, garlic, or lemon pepper.

      Broiling Times for Other Chicken Cuts

      Chicken CutBroil Time (Total)Notes
      Boneless, skinless breasts12–16 minutesFlip halfway; check for 165°F internal temp.
      Bone-in, skin-on thighs20–25 minutesFlip halfway; the skin should be crispy.
      Drumsticks25–30 minutesFlip halfway
      Wings20–24 minutesFlip halfway; ensure crispy skin.

       Make Ahead

      You can season the chicken and refrigerate it up to 24 hours in advance. This allows the flavors to penetrate the meat, resulting in a more flavorful dish. Remove chicken from the marinade before broiling to ensure it cooks properly.

      Storage Instructions

      • Refrigerator: Store leftovers in an airtight container for up to 4 days.
      • Freezer: Freeze cooked chicken for up to 3 months. Thaw in the fridge overnight before reheating.
      • Reheating: Warm in a 350°F oven until heated through, or microwave in 30-second intervals.
      2 broiled chicken breast on broiler pan with parsley on top

      Variations for this Broiled Chicken Recipe

      Broiling is a favorite method for cooking chicken due to its flavorful and juicy results.

      Tanya's Top Tips

      • If your chicken breasts are on the larger side, split them in half for even cooking. I also suggest pounding them to an even thickness—about ½ inches—so they cook quickly and stay nice and juicy under the broiler.
      • Use a meat thermometer to ensure your chicken reaches exactly 165°F without overcooking.
      • Let the chicken rest after broiling so the juices redistribute—just 5 minutes makes a big difference in keeping it moist and flavorful.
      • Use a foil-lined baking sheet for easy cleanup.
      • Use a cookie sheet as an alternative to a broiler pan for convenience and easy cleaning.
      • Use a cooling rack to elevate the chicken for even cooking.
      • Position the chicken close to the heat source for optimal broiling results.

      Looking for other delicious chicken recipes? Try these out:

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

      broiled chicken breast on broiler sheet
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      Juicy Broiled Chicken

      Broiled chicken is your go-to for quick, juicy, and flavorful meals—perfect for busy nights. Whether it’s chicken breasts, thighs, or wings, broiling brings out big flavor with minimal effort.
      Prep Time15 minutes
      Cook Time15 minutes
      Total Time30 minutes
      Course: entree
      Cuisine: American
      Keyword: broiled chicken
      Servings: 2
      Calories: 319kcal
      Author: Tanya Harris

      Ingredients

      • 1 ¼ teaspoon kosher salt
      • 1 teaspoon paprika
      • ½ teaspoon black pepper
      • ½ teaspoon garlic powder
      • ½ teaspoon onion powder
      • ½ teaspoon Italian seasoning
      • 2 boneless skinless chicken breasts (about 6–8 ounces each)
      • 1 tablespoon olive oil

      Instructions

      • Preheat the broiler to HIGH and position the oven rack 5–6 inches from the heating element.
      • In a small bowl, combine the salt, paprika, black pepper, garlic powder, onion powder, and Italian seasoning. Set aside.
      • Pat the chicken breasts dry with paper towels.Next, place them between two sheets of plastic wrap or inside a large zip-top bag, then set them on a cutting board. Gently pound them to an even thickness—around ½ inches is ideal. Lightly rub both sides with olive oil. Lightly grease the broiler pan or wire rack.
      • Sprinkle the spice mix evenly over both sides of the chicken.
      • Place the chicken on a greased wire rack set over a baking sheet. Broil for 6–8 minutes per side, or until the internal temperature reaches 165°F.
      • Remove from the oven and let the chicken rest for 5 minutes before slicing.

      Notes

      If using larger chicken breasts, consider slicing them in half horizontally for more even broiling.

      Nutrition

      Calories: 319kcal | Carbohydrates: 2g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1542mg | Potassium: 282mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 592IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

      Easy Blueberry Compote (15-Minute Recipe)

      by 8 Comments

      This easy blueberry compote bursts with sweet, juicy flavor and comes together in 15 minutes. It's the perfect topping for waffles, pancakes, or your favorite dessert.

      blueberry compote with plate with spoon in the middle

      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 blueberry compote recipe will take your brunches and desserts to the next level! It's sweet, vibrant, and versatile—perfect for topping pancakes, waffles, baked cheesecake, or even my air-fried brownies and donuts for an indulgent twist.

      I've been making this blueberry compote for years, especially when I've got a bunch of fresh berries to use up. Compote is a simple fruit sauce made by simmering fruit with sugar and a splash of lemon juice. Unlike jam, it keeps that juicy, chunky texture we love.

      If you enjoy fruit compote, try my strawberry compote next!

      A Quick Look at The Blueberry Compote Ingredients

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

      • Blueberries - fresh or frozen
      • A medium-sized Lemon - for the zest and the lemon juice
      • White Granulated Sugar
      • Water and Cornstarch
      blueberry compote ingredients on table

      Tools Needed

      • Medium-sized saucepan
      • Measuring cups and spoons
      • Citrus zester (for lemon zest)
      • Whisk (for cornstarch slurry)
      • Wooden spoon or silicone spatula (for stirring)
      • Small mixing bowl (for slurry)
      • Storage jar or container (if making ahead)

      How To Make Blueberry Compote

      Add blueberries, lemon juice, lemon zest, and ½ cup water to a small saucepan over medium heat. Stir until combined.

      blueberry compote ingredients in saucepan

      Bring to a simmer and allow to simmer uncovered for 10 minutes, until the blueberries expand. Stir occasionally.

      blueberry compote simmering in pot

      Create a cornstarch slurry by whisking one tablespoon of water with one tablespoon of cornstarch in a separate bowl. Slowly stir the mixture into the blueberries and allow it to cook for an additional minute. Remove from heat.

      blueberry compote in pot and picked up with spoon

      Can you use frozen blueberries?

      While I used fresh blueberries in this recipe, you can easily use frozen ones if that's what you have. The recipe remains the same, allowing you to use what's available without compromising taste or texture.

      Make Ahead and Storage Instructions

      Compote keeps well. Let it cool to room temperature, and it will keep for about a week in a covered container. You can also freeze the compote, which will easily keep for 3 months. The compote freezes effectively; try freezing it in ice cube trays for easy portioning.

      spoon picking up blueberry compote

      Make It Your Own!

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

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

      The possibilities are endless!

      Tanya's Notes and Tips

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

      More Easy Fruit Recipes

      blueberry compote with plate with spoon in the middle
      Print Recipe
      4.34 from 3 votes

      Blueberry Compote Recipe

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

      Ingredients

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

      Instructions

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

      Notes

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

      Nutrition

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

      This recipe was originally published on May 8, 2020. It has been updated with new photos and minor edits.

      Crispy Air Fryer Fish Recipe

      by 148 Comments

      Air Fryer Fish delivers the perfect crispy, golden crust without the grease of deep frying. This easy recipe gives you flavorful, tender fish with a delicious crunch you'll want to make again and again.

      air fryer fish on white plate with tatar sauce and lemons

      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!

      Summer fish fries are my favorite outings. I’m talking about catfish, whiting, and perch—yummy! I had those days when I wanted that amazing fish at home, but didn’t want to deal with frying it in oil.

      I bought an air fryer on a whim during my pregnancy. Now, I can easily make delicious golden-fried fish filets without all the grease, whenever I want.

      The floured and seasoned white fish is flavorful, simple to prep and cook, and the crust is addictively crispy.

      Be sure to try my Easy Oven-Baked Fish too!

      fish on plate with fork separating fish

      Ingredients for Crispy Air Fryer Fish

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

      Fish and Oil

      • Whiting fish fillets, or other suitable types of white fish, like cod, tilapia, haddock, or halibut
      • Oil (for misting) - any high-heat oil will do. I use olive oil or avocado oil.

      Fish Seasoning

      • Old Bay seasoning
      • Salt
      • Paprika
      • Garlic powder
      • Black pepper
      • Very fine cornmeal
      • Flour

      How to make Crispy Air-Fried Fish

      Air-fried fish is pretty straightforward and takes about four simple steps. The beauty of this recipe is that you don't need any extra ingredients outside of your typical fish breading and a little oil in a spray bottle. All you'll do is:

      Add fish seasoning to a sealable bag, like a Ziplock bag, and shake. Set to the side. You could also use your favorite fish batter mix.

      Rinse and pat dry your fish fillets with paper towels. They should still be damp.

      Place fish fillets in a ziplock bag and shake until fillets are fully covered with seasoning.

      Place fillets on a baking rack to allow any excess flour to fall off.

      dredged air fryer fish on baking tray

      Grease the bottom of your air fryer basket and place the fillets in it. Cook the filets at 400 degrees for 7-10 minutes.

      air fryer fish in basket before cooking

      Open the basket and spray the fish on the side facing up before flipping, ensuring that the fish is fully coated.

      cooked fish in air fryer basket

      Flip and cook on the other side for 7-8 minutes.

      cooked air fryer fish filet on paper
      Remove fish when done and enjoy with tartar sauce, cocktail sauce, hot sauce, or as is.

      What's the best fish to use?

      I use whiting fish in this recipe; however, this method will work for other white fish. If making a fried catfish version, soak it in milk first.

      Can you make this recipe with frozen fish?

      I suggest using fresh fish fillets for this recipe or good-quality frozen fillets. If using frozen, ensure they are fully thawed before seasoning them, and pat them with a paper towel to remove excess water.

      Is air-fried fish healthier than deep-frying?

      Fish is a great source of protein and works well in all kinds of meals. Air fryer fish gives you a crispy, golden crust similar to deep frying, but uses less oil and comes out crispier than oven-baked versions.

      What do you serve it with?

      This crispy air fryer fish is perfect for an easy weeknight family dinner with potato and veggie sides and some hot sauce, remoulade sauce, and tartar sauce! Serve it up with some of these favorites:

      Recipe Notes and Tips

      • Spray your oil only halfway through cooking, as this will increase crispiness.
      • Do not overcrowd your air fryer basket; your fish will steam rather than fry.
      • When spraying, make sure the fish and all seasoning are fully covered in oil, with no flour spots showing. You will not get that good golden color if flour spots are showing.
      • Eat fried fish immediately. All fried foods are better that way.
      • You must have hot sauce. I mean, it's just a must.
      • Serve with lemon wedges.
      fried fish being covered in hot sauce

      I hope you love this air-fried fish as much as we do. If you've tried this recipe, please leave us a comment below. We appreciate your feedback.

      More Air Fryer Fish & Seafood Recipes

      fish on plate with fork separating fish
      Print Recipe
      4.78 from 44 votes

      Air Fryer Fish

      Grab your Air Fryer and make this Crispy Air Fryer Fish ASAP. Covered in a crispy delicious crust, you can have guilt free fried fish as often as you like. White fish is perfectly seasoned and comes out so flakey. Get that fried flavor with a lot less oil!
      Prep Time10 minutes
      Cook Time17 minutes
      Total Time27 minutes
      Course: Main Course
      Cuisine: American
      Keyword: air fryer fish fillets, crispy air fried fish, how to cook fish in the air fryer
      Servings: 4 people
      Calories: 313kcal
      Author: Tanya Harris

      Ingredients

      • 4-6 Whiting Fish fillets cut in half
      • Oil to mist

      Fish Seasoning

      • ¾ cup very fine cornmeal
      • ¼ cup flour
      • 2 teaspoon old bay
      • 1 ½ teaspoon salt
      • 1 teaspoon paprika
      • ½ teaspoon garlic powder
      • ½ teaspoon black pepper
      • OR
      • Your favorite fish seasoning

      Instructions

      • Combine ingredients for fish seasoning in a Ziplock bag and shake. Set to the side. In the alternative, you could use your favorite fish seasoning.
      • Rinse and pat dry your fish fillets with paper towels. They should still be damp.
      • Place fish fillets in ziplock bag and shake, until fillets are fully covered with seasoning.
      • Place fillets on a baking rack to allow any excess flour to fall off.
      • Grease the bottom of your air fryer basket and place the fillets in the basket. Cook filets on 400 degrees for 7-10 minutes.
      • Open basket and spray the fish on the side that is facing up before flipping, ensuring that the fish is fully coated. Flip and cook on the other side for 7-8 minutes. Remove fish and serve. 

      Video

      Notes

      *Adjust cook times if needed depending on the thickness of the fillet.
      Highly Recommended Tools
      Air Fryer
      Non-Aerosil Oil Sprayer Bottle
      Silicone Kitchen Tongs
      • Spray your oil only halfway through cooking, as this will increase crispiness.
      • Do not overcrowd your air fryer basket, or your fish will steam rather than fry.
      • Make sure when spraying, the fish is fully covered in oil and all seasoning has been fully covered with no flour spots showing. If flour spots are showing, you will not get that good golden color.
      • Eat fried fish immediately. All fried foods are better that way.
      • You must have hot sauce. I mean, it's just a must.

      Nutrition

      Calories: 313kcal | Carbohydrates: 29g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 85mg | Sodium: 963mg | Potassium: 644mg | Fiber: 3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

      pin image of air fryer fish filets

      Find more Air Fryer Tips and Trick here. 

      This post was originally published on August 31, 2019. It has been updated with additional information and photos.

      Air Fried Spatchcock Chicken

      by 15 Comments

      It's incredibly easy to cook a spatchcock chicken in the air fryer, and the results are truly exceptional! The skin is perfectly crispy, and the meat is tender and juicy. Ready to serve in about 45 minutes and is made with three ingredients.

      A fried spatchcoked chicken on a wooden work top

      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 roasted chicken is one of my favorite comfort foods, but I don't always have the time to make it. This air-fried spatchcock chicken is a great, hassle-free way to cook a whole chicken, and the results are excellent!

      Super quick and easy to prep, this chicken is perfect for a family meal, and the cooking time is pretty hands-off. I'm confident you'll love this recipe!

      Be sure to check out my other air fryer recipes, such as Air Fryer Sausage and Peppers and Air Fryer Lemon Garlic Shrimp.

      A Quick Look at the Ingredients

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

      • A whole chicken - my suggestion is to find one that is about 4 pounds or smaller. A chicken bigger than that may have a hard time fitting in your air fryer.
      • Oil - Any high-heat cooking oil will work here. I usually use light-tasting olive oil.
      • Seasoning - I use dry seasoning, usually a homemade blend of either Chicken seasoning or Cajun seasoning.

      How to Make Air Fryer Spatchcock Chicken

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

      A flattened spatchcock chicken

      Dry the chicken with paper towels. Season the chicken with oil and seasoning, ensuring that the entire chicken is covered and that the seasoning is applied under the skin. 

      A spatchcock chicken rubbed with seasoning

      Place the chicken in the air fryer basket, breast side up, ensuring it lies flat in the basket. 

      The seasoned chicken in the air fryer basket ready to be cooked

      Air fry at 360°F for 35-40 minutes, until a quick-read thermometer inserted in the thickest part of the thigh registers 165°F.

      Using an instant read thermometer to check if the chicken is cooked

      Remove from the air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy.

      Close up of the air fried chicken being carved

      Why spatchcock a chicken?

      By removing the backbone of the chicken, you can flatten it out, allowing it to cook evenly all the way through and much quicker than if it were cooked whole. It's an excellent, foolproof method for cooking breast and thigh meat simultaneously, ensuring that neither dries out.

      collage of chicken being butterflied

      Can you make this recipe in the oven?

      I love making this recipe in the air fryer because the skin gets super crispy with minimal effort. If you don't have an air fryer, you can roast the chicken in the oven at 400°F for approximately 40-45 minutes. To get the crispy skin, you may need to place it under the broiler for a few minutes.

      What do you serve it with?

      This air-fried spatchcock chicken is great to serve with a variety of vegetables and potato side dishes, and the leftovers are delicious the next day, served over a fresh salad. Try it with:

      A cooked spatchcok chicken in an air fryer basket

      Recipe Notes and Tips

      • The size of your chicken and the type of air fryer you use will determine the cook time. For smaller chickens, start checking around 30 minutes after they are placed in the coop. Larger chickens may need a longer cook time.
      • Season all over the chicken, including under the skin.
      • I used a 5.8-qt air fryer for this chicken.
      • Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.

      More Air-Fried Chicken Recipes

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

      roasted chicken on cutting board
      Print Recipe
      4.59 from 12 votes

      Air Fried Spatchcock Chicken

      It's so easy to cook spatchcock chicken in the air fryer and the results are out of this world! The skin is perfectly crispy and the meat is tender and juicy. Ready to serve in about 45 minutes and made with 3 ingredients.
      Prep Time10 minutes
      Cook Time35 minutes
      Total Time45 minutes
      Course: Main Course
      Cuisine: American
      Keyword: air fried spatchcock chicken, how to air fry spatchcock chicken
      Servings: 4 servings
      Calories: 590kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      Instructions

      • Spatchcock the chicken by removing the backbone and any excess fat, cracking the breast bone, and flipping the chicken so it lays flat.
      • Dry the chicken with paper towels. Season the chicken with oil and seasoning, making sure to cover the entire chicken and to season under the skin.
      • Place in air fryer basket, breast side up, making sure the chicken lays flat in your basket.
      • Air fry on 360 degrees Fahrenheit for 35-40 minutes, until a quick read thermometer inserted on the thickest part of the thigh registers at 165 degrees Fahrenheit.
      • Remove from air fryer and allow to rest for 15 minutes before cutting. Serve and enjoy

      Notes

      • The size of your chicken and air fryer brand will determine the cook time. For smaller chickens, start checking around 30 minutes. Larger chickens may need a longer cook time.
      • I used a 5.8qt air fryer for this chicken recipe.
      • Season all over the chicken including under the skin.
      • Let the chicken rest for at least 15 minutes before carving. This allows the juices to redistribute.

      Nutrition

      Calories: 590kcal | Carbohydrates: 8g | Protein: 41g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 155mg | Potassium: 551mg | Fiber: 5g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 4mg | Calcium: 201mg | Iron: 6mg

      This post was originally published on September 10, 2020. It has been updated with new information.

      Country Style Ribs Recipe (Tender with BBQ Sauce)

      by 6 Comments

      These country-style ribs are tender, juicy, and slathered in the most delicious sticky BBQ sauce. They're cooked low and slow in the oven, giving you all the smoky, sweet, and savory flavors without having to fire up a grill.

      country style ribs on plate with mashed potatoes and green beans

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

      I didn’t grow up eating a lot of BBQ, but as I started cooking for my own family, I fell in love with it. The smell of ribs cooking, the sound of sauce bubbling, and the first juicy bite feel like a celebration.

      When my family started craving ribs, I knew I had to make something tasty. This recipe brings big BBQ flavor to the table.

      If you love ribs like we do, make sure you also check out my Oven Baked Beef Ribs and my BBQ Air Fryer Ribs. You’ll also want to grab my Homemade BBQ Rub and Homemade BBQ Sauce to take these ribs to the next level.

      A Quick Look at the Ingredients

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

      This recipe keeps things simple but flavorful — just the way I like it:

      • country-style pork ribs - For this recipe, you’ll want to grab country-style pork ribs — not baby back ribs, not spare ribs. Country-style ribs come from the shoulder or blade end of the pig, which means they’re meatier, thicker, and perfect for slow cooking. They’re usually boneless or have just a small bone running through them. 
      • the seasonings and sauce - yellow mustard, light brown sugar, paprika, kosher salt, garlic powder, onion powder, ground black pepper, BBQ sauce - The yellow mustard acts as a binder to hold all those beautiful spices in place, the brown sugar adds that hint of sweet caramelization, and the spice blend layers in smoky, savory flavor. A good quality BBQ sauce brings it all home.
      ingredients for pork ribs on table

      Tools Needed

      • 13x9-inch baking pan (to catch all those delicious juices)
      • Aluminum foil (to keep the ribs moist while they slow-cook)
      • Pastry brush (for slathering on your BBQ sauce)

      If you're looking for my favorite pans and brushes, you can check out my kitchen essentials here.

      How to Make Country Style Pork Ribs

      Step 1: Preheat your oven to 300°F. Place the ribs in a 13x9-inch baking pan.

      Step 2: In a small bowl, mix the mustard, brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Rub this mixture evenly over the ribs.

      country style ribs seasoned with dry spices

      Step 3: Cover the pan with aluminum foil and bake for 2 hours and 15 minutes.

      Step 4: Remove the foil, brush the ribs generously with BBQ sauce.

      country style ribs with fresh bbq sauce on it

      Step 5: Raise the oven temperature to 350°F. Bake uncovered for 15 more minutes. The sauce should become glossy and caramelized.

      country style ribs with baked bbq sauce

      Helpful Tip: For even more sticky goodness, brush with a little extra BBQ sauce right before serving.

      Substitutions

      • If you don't like mustard or don't have any, use a thin layer of olive oil instead to help the rub stick.
      • For a lower sugar option, skip the brown sugar and use a sugar-free BBQ sauce.
      • Add a pinch of cayenne or crushed red pepper flakes to the spice mix if you like your ribs spicy.
      country style ribs being held with tongs

      Variations

      • Smoky twist: Add a few drops of liquid smoke to the BBQ sauce.
      • Kid-friendly: Stick with a sweet BBQ sauce and serve with mac and cheese.
      • Deluxe version: Top the finished ribs with crispy fried onions or a drizzle of hot honey.

      How to Store/Make Ahead

      Store leftovers in an airtight container in the fridge for up to 4 days.

      Freeze cooked ribs for up to 2 months. Reheat in a 300°F oven until warmed through.

      Make-ahead tip: Bake the ribs the day before, then reheat and glaze with sauce right before serving.

      To reheat: Reheat ribs in a 300°F oven, covered with foil, for 15–20 minutes. Brush with extra sauce to bring them back to life.

      Tanya's Top Tip

      Be patient. Low and slow cooking is key for melt-in-your-mouth ribs. Don't rush it — the payoff is worth it when you bite into that perfectly tender meat.

      FAQ

      What are country-style pork ribs?

      They're a cut from the pork shoulder, not actual ribs. They're meatier and juicier — perfect for slow roasting.

      Can I grill these instead of baking?

      Absolutely! You can grill country-style ribs low and slow over indirect heat until they’re tender, then finish them over direct heat for that beautiful char. Or, if you prefer a more straightforward method, bake them first until tender, then finish them off on a hot grill for a few minutes to get that smoky flavor.

      I hope you like these ribs as much as we do. Check out these recipes that would go great with these ribs.

      Other Recipes

      Looking for other recipes? Try these:

      country style ribs on plate with mashed potatoes and green beans
      Print Recipe
      4.67 from 3 votes

      Country Style Ribs Recipe

      These country style ribs are tender, juicy, and packed with smoky BBQ flavor. This easy oven baked recipe brings big barbecue taste without a grill!
      Prep Time15 minutes
      Cook Time2 hours 30 minutes
      Total Time2 hours 45 minutes
      Course: entree
      Cuisine: American
      Keyword: country style pork ribs, country style ribs
      Servings: 6
      Calories: 345kcal
      Author: Tanya Harris

      Ingredients

      Instructions

      • Preheat the oven to 300°F (150°C). Place the ribs in a 13x9-inch baking pan.
      • In a small bowl, mix the mustard, brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Rub the marinade evenly over the ribs, ensuring they are well coated.
      • Cover the pan with aluminum foil and bake in the preheated oven for 2 hours and 15 minutes.
      • Remove the ribs from the oven, take off the aluminum foil, and brush the ribs generously with BBQ sauce.
      • Increase the oven temperature to 350°F (177°C). Return the ribs to the oven, uncovered, and bake for an additional 15 minutes to allow the BBQ sauce to caramelize.
      • Serve and enjoy.

      Notes

      • Make sure you're using country-style pork ribs — not baby back or spare ribs. Look for thick, meaty cuts from the shoulder.
      • For extra sticky ribs, brush on an additional layer of BBQ sauce after baking and broil for 1–2 minutes. Keep a close eye so they don't burn!

      Nutrition

      Calories: 345kcal | Carbohydrates: 15g | Protein: 29g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1171mg | Potassium: 572mg | Fiber: 1g | Sugar: 12g | Vitamin A: 399IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 2mg

      Easy Crab Fried Rice Recipe

      by 2 Comments

      This Crab Fried Rice is a quick, flavorful meal with tender crab meat, savory aromatics, and fluffy rice. It's a simple and satisfying dish with Thai flavors, making it a homemade dinner that feels a little extra special without the extra work.

      overhead view of crab fried rice in wok with spoon in it

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

      Fried rice is one of those meals I always have on standby. It's easy, quick, and perfect for using leftovers. So when my husband brought home some fresh claw crab meat, I knew exactly what to do. This crab-fried rice came together fast, and with a few pantry staples and that beautiful crab, it turned into a meal we couldn't stop eating.

      If you love fried rice, check out my steak kimchi fried rice.

      Ingredients Needed

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

      • Base Ingredients (the foundation for the fried rice): Cooking oil for stir-frying, cooked white rice (preferably day-old for best texture)
      • Eggs (for richness and texture): Large eggs, beaten with a pinch of salt
      • Aromatics (for bold, fresh flavor): Fresh ginger (minced), garlic (minced), green onions (white and green parts separated), Thai bird chiles (finely sliced, optional for heat)
      • Seasonings and Sauces (for depth and balance): Fish sauce (for salty umami flavor), hoisin sauce (for a hint of sweetness), soy sauce (for savory depth), ground white pepper (for mild spice)
      • Crab and Fresh Herbs (the star ingredients): Cooked claw crab meat or lump crab meat (use fresh if possible), fresh cilantro (chopped)
      • For Serving (to finish the dish): Lime wedges for squeezing over the top
      ingredients for crab fried rice

      Tools Needed

      • Large skillet or wok
      • Spatula
      • Cutting board and knife
      • Small prep bowls for organized cooking

      How to Make This Crab Fried Rice

      Step 1: Gather all your ingredients and prep them. Beat the eggs and cut all the aromatics.

      Step 2: Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove from the skillet and set aside.

      eggs scrambled in wok

      Step 3: Add another tablespoon of cooking oil. Stir-fry the ginger, garlic, white parts of the green onions, and Thai bird chiles for about 15 seconds until fragrant.

      aromatics in wok

      Step 4: Add the cooked rice, breaking up any clumps. Stir-fry for 2–3 minutes until heated through.

      Step 5: Add the fish sauce, hoisin sauce, soy sauce, and white pepper. Stir well to coat the rice evenly.

      rice being stirfried in wok
      sauces added to rice in skillet

      Step 6: Return the scrambled eggs to the skillet and add the crab meat. Toss gently to distribute the crab without breaking it up too much.

      Step 7:  Stir in the green parts of the green onions and chopped cilantro just until they are wilted. Remove from the heat and serve immediately with lime wedges on the side for squeezing over the top.

      crab fried rice in skillet

      Variations

      • Vegetable Add-Ins: Toss in peas, diced carrots, or chopped bell peppers right after sautéing the aromatics for extra color and crunch.
      • Different Crab: Lump crab meat adds a sweet, delicate flavor. Dungeness crab also works if you can find it.
      • More Heat: Want it spicier? Add extra Thai chiles or a drizzle of chili oil on top before serving.

      Why Use Day-Old Rice for Fried Rice?

      Day-old rice is drier than freshly cooked rice, which helps the grains stay separate and prevents the fried rice from turning mushy. If you only have fresh rice, spread it on a tray and place it in the fridge to speed up the process. I usually let it sit in the refrigerator for 20 minutes.

      Can I Use Lump Crab or Canned Crab?

      Yes! Lump crab meat or well-drained canned crab are great options for this fried rice. Lump crab will give you nice pieces and a sweeter flavor, but canned crab works fine, too. If using canned crab, drain it well and gently pat it dry with a paper towel to avoid adding extra moisture to the dish.

      crab fried rice in wok

      Tanya's Top Tips

      • Prep Everything First: Stir-frying goes quickly, so make sure all your ingredients are chopped and ready to go before you heat the pan.
      • Handle the crab Gently: Add the crab at the end and stir gently to keep the meat in nice, chunky pieces.
      • Taste and Adjust: Always taste before serving. Depending on your preference, you might want to add a splash more fish sauce or a squeeze of lime.

      I Hope You Love This Crab Fried Rice!

      If you're looking for more delicious seafood or rice recipes, check these out:

      • Crab Cake Sandwich – A crispy, flavorful crab cake tucked into a soft bun with creamy sauce.
      • Cilantro Lime Rice – Light, fresh, and perfect for any meal.
      • Yellow Rice – A savory, vibrant rice dish made with simple pantry ingredients.
      overhead view of crab fried rice in wok with spoon in it
      Print Recipe
      5 from 2 votes

      Crab Fried Rice Recipe

      This Crab Fried Rice is a quick, flavorful meal with tender crab meat, savory aromatics, and fluffy rice. It's a simple and satisfying dish with Thai flavors, making it a homemade dinner that feels a little extra special without the extra work.
      Prep Time15 minutes
      Cook Time10 minutes
      Total Time25 minutes
      Course: entree
      Cuisine: Thai
      Keyword: crab fried rice
      Servings: 4
      Calories: 411kcal
      Author: Tanya Harris

      Ingredients

      • 4 tablespoons cooking oil divided
      • 2 large eggs beaten with a pinch of salt
      • 2 tablespoons minced ginger
      • 2 cloves garlic minced
      • 4 green onions chopped (white and green parts separated)
      • 2 Thai bird chiles finely sliced (optional)
      • 4 cups cooked white rice
      • 1 tablespoon fish sauce
      • 1 tablespoon hoisin sauce
      • 2 teaspoons soy sauce
      • ¼ teaspoon ground white pepper
      • 1 cup cooked claw crab meat or lump crab meat if preferred
      • ½ cup cilantro chopped
      • Lime wedges for serving

      Instructions

      • Heat about 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove and set aside.
      • Add 1 tablespoon of cooking oil to the skillet. Add minced ginger, garlic, the white parts of the green onions, and Thai bird chiles. Stir-fry for about 15 seconds until fragrant.
      • Add the cooked rice, breaking up clumps, and stir-fry for 2–3 minutes until heated.
      • Season the rice with fish sauce, hoisin sauce, soy sauce, and white pepper. Stir well to combine.
      • Return the scrambled eggs to the skillet. Add the crab meat. Mix thoroughly to distribute all ingredients evenly.
      • Add the green parts of the green onions and cilantro. Stir briefly until just wilted.
      • Remove from heat and serve immediately with lime wedges on the side.

      Notes

      • Make sure Everything is chopped and ready before stir-frying.
      • Peas, carrots, or bell peppers are easy add-ins if you want to load the dish more.

      Nutrition

      Calories: 411kcal | Carbohydrates: 49g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 812mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 393IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 1mg

      General Tso's Shrimp Recipe (Crispy and Saucy)

      by 4 Comments

      This General Tso's Shrimp recipe is bold and full of flavor. The shrimp are crispy, the sauce is sweet and tangy, and everything comes together in about 30 minutes.

      general tso's shrimp in skillet

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

      General Tso’s chicken is one of my all-time favorite dishes when ordering Chinese food, but I also love it with shrimp. I’ve air-fried General Tso’s chicken, which always turns out crispy and flavorful. That got me hooked on the sweet, tangy, slightly spicy sauce—it just hits all the right notes.

      So, of course, I had to try it with shrimp. This version cooks quickly and has all the flavor I love. It’s a great choice for busy nights when I want something quick and satisfying.

      Serve it over white rice and you have the perfect meal.

      A Quick Look at the Ingredients

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

      For the Shrimp:

      • Shrimp (peeled, deveined, tails off). I prefer to use medium-sized shrimp
      • Egg, water, salt, cornstarch
      • Canola oil (for frying)

      For the Sauce:

      • Vegetable oil
      • Garlic (minced), ginger (minced), green onions (chopped)
      • Light brown sugar, low-sodium chicken broth, low-sodium soy sauce
      • Rice vinegar, sesame oil
      • Cornstarch slurry (cornstarch + water)
      • Dried red chilies (optional)
      ingredients for general tso's shrimp

      Tools Needed

      • Large mixing bowl
      • Large skillet or wok
      • Measuring cups and spoons
      • Whisk or fork for the slurry
      • Tongs or a spatula
      • Paper towels for draining

      How to Make This Recipe

      Step 1: In a bowl, combine cornstarch, egg, water, and salt. Mix into a batter and coat the shrimp evenly.

      shrimp coated in cornstarch and egg

      Step 2: Heat canola oil in a large pan over medium-high heat. Fry shrimp in batches for 2-3 minutes per side until golden and crisp. Remove and drain on a paper towel.

      shrimp frying in skillet

      Step 3: Drain excess oil from the pan, leaving about 2 Tablespoons in the pan. Sauté garlic, ginger, chilies, and green onions until fragrant. Add brown sugar, broth, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 3 minutes.

      Step 4: Stir the cornstarch slurry and pour it into the sauce. Cook until thickened.

      sauce in skillet

      Step 5: Add shrimp back to the pan and toss to coat. Garnish with extra green onions and sesame seeds.

      general tso shrimp in sauce garnished with green onions

      Variations for this Recipe

      This recipe can be swapped with other proteins for a delicious twist. Here are some options:

      • Swap shrimp for cubed chicken, tofu, or tempeh.
      • For a gluten-free version, use tamari instead of soy sauce.
      • Add veggies like bell peppers or broccoli for extra crunch.

      Serving Suggestions

      Serve over steamed jasmine rice or fried rice. To balance the heat, add a side of sautéed bok choy, snap peas, or a cucumber salad.

      Is General Tso Shrimp Spicy?

      Dried red chilies contribute mild to moderate heat to this dish. You can leave them out for a milder version or add red pepper flakes for more kick.

      general tso's shrimp on plate with rice

      What Is General Tso Sauce Made Of?

      General Tso's sauce is a sweet and tangy mix. It includes soy sauce, rice vinegar, sugar, broth, and sesame oil. Aromatics like garlic and ginger add flavor. Cornstarch thickens the sauce, giving it a sticky texture.

      How to Use Leftover Sauce

      If you have leftover General Tso sauce, save it! It’s great for tossing with roasted veggies, noodles, or even pan-fried tofu later in the week.

      Make-Ahead and Storage

      You can prep the sauce ahead of time and store it in an airtight container in the fridge for up to 2 days. For the best texture, wait to batter and cook the shrimp until you're ready to eat. Cook the shrimp and assemble them when ready to eat.

      Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To loosen the sauce, reheat gently in a skillet over low heat with a splash of water, or use the microwave in 30-second intervals until warmed through.

      general tso's shrimp with spoon picking it up

      Tanya's Top Tips

      • Don't overcrowd the pan when frying shrimp—work in batches. It takes me two batches to fry all my shrimp in a large 12-inch skillet.
      • Garnish with sesame seeds and green onions for flavor and presentation.
      • Serve it with white rice to soak up all that saucy goodness. 
      • Do not eat the red chillies. They add plenty of flavor, but are spicy.

      I hope you love this General Tso Shrimp recipe as much as we do! If you're looking for more Asian-inspired takeout-style meals, try these:

      • Garlic Noodles – Buttery, garlicky noodles are perfect as a side or main. 
      • Mongolian Beef – Sweet, savory, and ready in under 30 minutes. My absolute favorite!
      • Chicken and Green Bean Stir Fry - This is a quick and easy stir fry with tender chicken and crisp green beans tossed in a savory sauce.
      general tso's shrimp in skillet
      Print Recipe
      3.34 from 3 votes

      General Tso's Shrimp Recipe

      This General Tso's Shrimp is crispy, saucy, and packed with sweet, tangy, and slightly spicy flavor. Lightly battered and pan-fried, it's a balanced takeout-style dish. Serve with steamed rice and broccoli for an easy homemade favorite.
      Prep Time10 minutes
      Cook Time15 minutes
      Total Time25 minutes
      Course: entree
      Cuisine: Chinese
      Keyword: general tso shrimp, general tso's shrimp
      Servings: 4 people
      Calories: 631kcal
      Author: Tanya Harris

      Ingredients

      For the Shrimp

      • ½ cup cornstarch
      • 1 large egg + 2 Tablespoons water
      • ¼ teaspoon salt
      • 1 pound large shrimp peeled and deveined, tail off
      • ½ cup canola oil for frying

      For the Sauce

      • 2 cloves garlic minced
      • 1- inch fresh ginger minced
      • ¾ cup light brown sugar
      • ½ cup low-sodium chicken broth
      • ½ cup low-sodium soy sauce
      • 2 tablespoons rice vinegar
      • 1 teaspoon sesame oil
      • 2 teaspoons cornstarch mixed with ¼ cup water slurry
      • 6 dried red chilies optional, adjust to taste
      • 2 green onions chopped
      • Sesame seeds for garnish

      Instructions

      • In a large bowl, combine cornstarch, salt, water, and egg. Mix thoroughly to create a batter. Add shrimp and coat evenly.
      • Heat canola oil in a large skillet or wok over medium-high heat. Fry shrimp in a single layer on each side for 2–3 minutes until golden. Drain on paper towels.
      • Drain excess oil from the pan, leaving 2 tablespoons. Sauté garlic, ginger, dried red chilies, and green onions for 30 seconds.
      • Stir in brown sugar, chicken broth, soy sauce, rice vinegar, sesame oil, and salt. Simmer for 3 minutes.
      • Stir the cornstarch slurry and slowly add it to the sauce. Simmer until thickened, about 2–3 minutes.
      • Return shrimp to the skillet and toss to coat. Garnish with green onions and sesame seeds.

      Notes

      Adjust the chilies to control the spice level.
      Great with jasmine rice, snap peas, or bok choy.
      Enjoy your homemade takeout night!

      Nutrition

      Calories: 631kcal | Carbohydrates: 66g | Protein: 22g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 1980mg | Potassium: 584mg | Fiber: 2g | Sugar: 44g | Vitamin A: 966IU | Vitamin C: 99mg | Calcium: 130mg | Iron: 2mg

      Crab Cake Sandwich

      by Leave a Comment

      This crab cake sandwich features a tender crab cake patty that has been perfectly pan-seared to golden-brown perfection. Tucked inside a toasted bun and layered with crisp lettuce, juicy tomato slices, and tartar sauce.

      crab cake sandwich on a plate

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

      As much as I love crab cakes, I had to share one way I love to enjoy them...in a sandwich. I remember the first time I tried this, I was blown away by how the flavors came together. I stack mine high with crisp lettuce, tomato, and a big spoonful of my homemade tartar sauce or bold remoulade. Both recipes are on the blog if you need them! 

      Serve it with a side of my creamy coleslaw or oven-baked fries, and you’ve got a meal that always hits the spot.

      A Quick Look at the Ingredients You Will Need

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

      For the Crab Cakes: Lump crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh lemon juice, finely crushed saltine crackers, salt and freshly ground black pepper, unsalted butter, vegetable oil

      For the Sandwiches: Brioche or potato buns, tartar sauce (store-bought or homemade), lettuce (Romaine, Bibb, or Iceberg), tomato slices, butter (for toasting buns), lemon wedges for serving

      Tools Needed

      • Mixing bowl
      • Measuring spoons and cups
      • Large skillet or nonstick pan
      • Spatula (preferably a fish spatula)
      • Plate or baking sheet (for chilling patties)
      • Knife and cutting board

      How to Make Crab Cake Sandwiches

      Step 1: In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers. Season with salt and pepper to taste. Mix carefully to maintain the lump texture of the crab meat.

      crab cake ingredients mixed in bowl

      Step 2: Divide the mixture into 4 equal portions and shape each into a patty, about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.

      crab cakes formed into patties

      Step 3: Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet.

      crab cakes being seared in a skillet

      Step 4: In the same skillet, melt 1 tablespoon of butter over medium heat. Toast the cut sides of the buns until golden brown, about 1-2 minutes.

      Step 5: Spread tartar sauce, or remoulade sauce, on the bottom half of each toasted bun. Add a leaf of lettuce, a tomato slice, and a crab cake. Top with the remaining bun halves. Serve immediately with lemon wedges and extra tartar sauce on the side.

      crab cake sandwich with crab cake showing on sandwich

      Storage & Make-Ahead Tips

      Make Ahead: Form the crab cake patties up to 24 hours in advance. Cover and refrigerate—they’ll hold together better when cooked.

      Storing Leftovers: Cool cooked crab cakes completely, then refrigerate in an airtight container for up to 3 days. Store buns and toppings separately to avoid sogginess.

      Freezing: Uncooked: Freeze formed patties on a lined tray until solid, then transfer to a freezer-safe bag (with parchment between layers). Freeze up to 2 months. Thaw overnight before cooking.

      Cooked: Cool, wrap individually, and freeze for up to 1 month. Thaw overnight, then reheat in the oven.

      Reheating: Warm in a 350°F oven for 10–15 minutes or in a skillet with butter. Microwave only if needed—it can make them soft.

      crab cake sandwich cut open to show inside of sandwich

      Tanya's Top Tips

      • Refrigerating the formed patties for at least 30 minutes helps them hold together better during cooking. This will make your crab cake sandwich stay together.
      • Invest in the best lump crab meat you can find. It's the star of the show and worth the splurge.
      • Make sure your pan is hot enough before adding the crab cakes to achieve that perfect golden crust.
      • If you prefer, you can make the crab cakes in the air fryer.

      I hope you love these sandwiches as much as we do. Looking for more seafood recipes? Try these out.

      crab cake sandwich on a plate
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      Crab Cake Sandwich Recipe

      This crab cake sandwich features a tender crab cake patty that has been perfectly pan-seared to golden-brown perfection. Tucked inside a toasted bun and layered with crisp lettuce, juicy tomato slices, and tartar sauce.
      Prep Time15 minutes
      Cook Time8 minutes
      Chill Time30 minutes
      Total Time53 minutes
      Course: entree
      Cuisine: American
      Keyword: crab cake sandwich, crab cake sandwich recipes
      Servings: 4 people
      Calories: 357kcal
      Author: Tanya Harris

      Ingredients

      For the Crab Cakes

      • 1 pound lump crab meat drained, picked over for shells
      • 1 large egg
      • 2 tablespoons mayonnaise
      • 1 teaspoon Dijon mustard
      • 1 teaspoon Worcestershire sauce
      • 1 teaspoon Old Bay seasoning
      • 1 tablespoon fresh lemon juice
      • ¼ cup finely crushed saltine crackers
      • Salt and freshly ground black pepper to taste
      • 2 tablespoons unsalted butter
      • 2 tablespoons vegetable oil

      For the Sandwiches

      • 4 brioche or potato buns lightly toasted
      • 4 leaves of lettuce Romaine, Bibb, or Iceberg
      • 4 tomato slices
      • ¼ cup tartar sauce store-bought or homemade
      • 1 tablespoon butter for toasting buns
      • Lemon wedges for serving

      Instructions

      For the Crab Cakes

      • In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers. Season with salt and pepper to taste. Mix carefully to maintain the lump texture of the crab meat.
      • Divide the mixture into 4 equal portions and shape each into a patty, about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
      • Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and cooked through. Remove from the skillet.

      For the Sandwich

      • In the same skillet, melt 1 tablespoon of butter over medium heat. Toast the cut sides of the buns until golden brown, about 1-2 minutes.
      • Spread tartar sauce on the bottom half of each toasted bun. Add a leaf of lettuce, a tomato slice, and a crab cake. Top with the remaining bun halves.
      • Serve immediately with lemon wedges and extra tartar sauce on the side.

      Notes

      • Form the crab cake patties up to 24 hours in advance. Cover and refrigerate—they’ll hold together better when cooked.
      • Top the sandwiches with your favorite sauce. Tartar, remoulade, or spicy mayonnaise are all great choices. 

      Nutrition

      Calories: 357kcal | Carbohydrates: 8g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 1787mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 666IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 2mg

      Maryland Crab Cakes Recipe (with Lump Crab and Minimal Filler)

      by Leave a Comment

      This Maryland Crab Cakes Recipe is packed with sweet, delicate lump crab meat and just enough binder to hold them together. Pan-seared to golden perfection, they deliver that unmistakable Chesapeake Bay flavor in every bite.

      crab cakes on plate with lemon on side

      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 deem myself the crab cake expert because every time I go somewhere and I'm able to get crab cakes, I get them. I've had all kinds, but Maryland crab cakes reign supreme. I may be biased because I spent years in Hyattsville, Maryland, as a kid. Or maybe these are just the best crab cakes ever.

      Maryland crab cakes have minimal ingredients but focus on the most essential thing: lump crab meat and more crab meat than filler.

      This simplicity leads to moist and flavorful crab patties that focus on the flavor of crab.

      This recipe focuses on pan-frying the crab cakes, but you could also make crab cakes in the air fryer. Serve these crab cakes with a squeeze of lemon, tartar sauce, or cocktail sauce.

      Ingredients Needed

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

      • Unsalted butter and vegetable oil - Combined for the perfect pan-searing medium
      • Lump crab meat—Please use lump crab meat for this recipe. Authentic Maryland crab cakes are made with blue crab, known for its sweet, delicate flavor. If you can’t get fresh blue crab meat, refrigerated pasteurized lump crab (often found near the seafood counter) is the next best thing. Avoid claw meat, which is stronger in flavor and often requires more binder.
      • Large egg and mayonnaise - Acts as binding agents to hold the cakes together
      • Dijon mustard, Worcestershire sauce, Old Bay seasoning - The flavor foundation of Maryland crab cakes
      • Fresh lemon juice - Brightens all the flavors
      • Saltine crackers, finely crushed - The traditional Maryland filler that adds just enough structure
      • Salt and freshly ground black pepper - For seasoning to taste

      Tools You Will Need

      • Large mixing bowl - For gently combining ingredients
      • Measuring cups and spoons - For precise ingredient amounts
      • Plastic wrap - To cover cakes during refrigeration
      • Large skillet - Preferably non-stick or well-seasoned cast iron.
      • Fish spatula or thin turner - For carefully flipping delicate crab cakes
      • Paper towel-lined plate - For draining excess oil after cooking

      How to Make This Maryland Crab Cakes Recipe

      Step 1: Prepare the mixture by gently combining the crab meat with egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltines. The key word here is GENTLY – you want to maintain those beautiful lumps of crab meat.

      crab cake ingredients mixed in bowl

      Step 2: Form the crab cakes into four equal patties, about 1 inch thick. Don't pack them too tightly, or they'll become dense. Refrigerate for at least 30 minutes. This crucial step helps the cakes hold together during cooking.

      crab cakes formed into patties

      Step 3: Pan-sear with butter and oil until golden brown, about 3-4 minutes per side. The butter adds flavor while the oil prevents burning.

      crab cakes being seared in a skillet

      Step 4: Serve immediately with lemon wedges and your choice of dipping sauce.

      Why Use Saltines Instead of Breadcrumbs?

      True Maryland crab cakes use crushed saltine crackers rather than breadcrumbs as the binder. Saltines provide just the right structure while adding a subtle saltiness that enhances the crab's natural sweetness. They also absorb less moisture than breadcrumbs, keeping your crab cakes light rather than dense.

      When crushing your saltines, aim for a fine texture, but don't pulverize them into dust. Those tiny bits of cracker help create the perfect consistency.

      Make Ahead and Storage Options

      Make Ahead: Form patties up to 24 hours before and refrigerate covered with plastic wrap. The extra chilling helps them hold together better.

      Storage: Cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, uncooked crab cakes can be frozen for up to 2 months—just freeze them on a baking sheet first, then transfer them to a container with parchment between layers.

      Reheating: Warm in a 350°F oven for 10 minutes or in a skillet over medium-low heat with a bit of butter. Avoid microwaving to prevent rubbery texture.

      Close up on Maryland crab cakes

      Tanya's Top Tips

      • The refrigeration step is non-negotiable. Cold crab cakes hold together much better during cooking.
      • Use a light touch when mixing and forming the crab cakes. Overworking will break up those beautiful lumps of crab.
      • Let the cakes develop a good crust before flipping. Patience is key to preventing them from falling apart.

      FAQs

      Can I bake Maryland crab cakes instead of pan-frying them?

      Yes! Bake at 375°F for 12-15 minutes until golden. They won't develop quite the same crispy crust as pan-fried, but they'll still be delicious with less oil.

      What's the best type of crab meat to use if I can't find fresh lump blue crab?

      Refrigerated pasteurized lump crab meat is your next best option. Avoid imitation crab altogether - it's processed fish and won't give you an authentic experience.

      I hope you love this Maryland crab cakes recipe as much as we do. If you're looking for more seafood recipes to try, check out these favorites:

      • Crab Bisque
      • Air Fryer Crab Legs
      • Salmon Patties
      crab cakes on plate with lemon on side
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      Maryland Crab Cakes Recipe

      These authentic Maryland crab cakes are packed with sweet, delicate lump crab meat and just enough binder to hold them together. Pan-seared to golden perfection, they deliver that unmistakable Chesapeake Bay flavor in every bite.
      Prep Time10 minutes
      Cook Time8 minutes
      Chilling Time30 minutes
      Total Time48 minutes
      Course: Appetizer
      Cuisine: American
      Keyword: crab cakes recipe, Maryland crab cakes
      Servings: 4 people
      Calories: 310kcal
      Author: Tanya Harris

      Ingredients

      • 1 pound lump crab meat picked over for shells
      • 1 large egg
      • 2 tablespoons mayonnaise
      • 1 teaspoon Dijon mustard
      • 1 teaspoon Worcestershire sauce
      • 1 teaspoon Old Bay seasoning
      • 1 tablespoon fresh lemon juice
      • ½ cup finely crushed saltine crackers
      • Salt and freshly ground black pepper to taste
      • 2 tablespoons unsalted butter
      • 2 tablespoons vegetable oil

      Instructions

      • In a large bowl, gently mix the crab meat, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and crushed saltine crackers—season with salt and pepper to taste. Be careful not to overmix to maintain the lump crab texture.
      • Divide the mixture into four equal portions and shape each into a patty about 1 inch thick. Place them on a plate, cover, and refrigerate for at least 30 minutes to firm up.
      • Heat butter and vegetable oil in a large skillet over medium-high heat. Once hot, add the crab cakes and cook for 3-4 minutes per side until golden brown and heated through.
      • Remove from the skillet and drain on a paper towel-lined plate. Serve warm with lemon wedges and your favorite dipping sauce.

      Notes

      • Refrigerating the crab cakes before cooking helps them hold together better.
      • To prevent the crab cakes from breaking apart, avoid flipping them too soon. Let them develop a golden crust before turning.

      Nutrition

      Calories: 310kcal | Carbohydrates: 8g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 1125mg | Potassium: 285mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 282IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

      Creamy Shrimp Bisque Recipe

      by 2 Comments

      This elegant shrimp bisque recipe is a velvety soup that balances the sweetness of shrimp with aromatic vegetables and a hint of brandy. The combination of simple ingredients transforms into a restaurant-worthy meal.

      shrimp bisque in bowl with shrimp on top

      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 love a good appetizer soup, and bisques are my absolute favorite. I shared my crab bisque recipe years ago, and it still gets made often around our house. However, crab meat is expensive, so sometimes, I opt for this shrimp version instead.

      I've kept the flavors consistent with classic bisque recipes, using brandy and wine to elevate the soup. I quickly make a seafood stock with the shrimp shells for this recipe, which makes the soup taste even better.

      Ingredients Needed

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

      • Seafood Base: Medium shrimp (peeled and deveined, shells reserved), seafood stock
      • Aromatics & Vegetables: Onion, carrot, celery (all finely chopped), garlic (minced)
      • Flavor Builders: Tomato paste, brandy, dry white wine, paprika, Old Bay seasoning, fresh thyme, bay leaves
      • For Richness: Unsalted butter, olive oil, all-purpose flour, heavy cream
      • Finishing Touches: Lemon juice, salt and black pepper, chopped parsley or chives (for garnish)
      ingredients for shrimp bisque

      Tools Needed

      • Large heavy-bottomed pot or Dutch oven
      • Medium saucepan (for making shrimp stock)
      • Fine-mesh strainer
      • Immersion blender or countertop blender
      • Wooden spoon and whisk
      • Small skillet (for cooking garnish shrimp)
      • Measuring cups and spoons

      How to Make This Shrimp Bisque

      Step 1: Make shrimp stock: Heat olive oil and sauté shells until pink. Add water and simmer for 10 minutes—strain and set liquid aside.

      shrimp shells in pot after cooking
      water on shrimp shells in pot
      drained stock with shrimp shells on side

      Step 2: Melt butter in a large pot. Sauté onion, carrot, and celery until soft. Add garlic and cook for 1 minute.

      Step 3: Add tomato paste and cook 2 minutes. Sprinkle flour over the mixture and stir constantly until incorporated.

      vegetables covered in tomato paste and flour cooking in pot

      Step 4: Add brandy and wine, scraping up browned bits. Add reserved shrimp stock, paprika, Old Bay, thyme, and bay leaves. Bring to a boil, then reduce to simmer for 20 minutes.

      shrimp bisque broth ingredients in pot

      Step 5: Remove bay leaves. Blend soup until smooth.

      immersion blender in pot of soup

      Step 6: Heat the remaining olive oil in a skillet. Sauté the shrimp for 2-3 minutes until just cooked. Reserve 4-6 shrimp for garnish; chop the rest.

      cooked shrimp in skillet

      Step 7: Add cream to the soup and bring to a gentle simmer. Add chopped shrimp, lemon juice, salt, and pepper.

      Step 8: Serve in bowls, garnish with chives, parsley, and reserved whole shrimp.

      shrimp bisque with shrimp on top in pot

      Variations

      • Add a pinch of cayenne pepper or a dash of hot sauce for some spice.
      • Replace brandy with cognac for a slightly different flavor profile.
      • If you prefer a chunkier texture, don't blend all of the vegetables - leave some pieces for added texture.

      Serving Suggestions

      • Pair with a simple green salad dressed with vinaigrette for a light lunch or dinner.
      • Serve in small cups as an elegant starter for a dinner party.
      • Enjoy with crusty artisan bread or homemade croutons for dipping.

      How to Store this Shrimp Bisque Recipe

      • Refrigerator Storage: Shrimp bisque can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat until just heated through, being careful not to boil as this may cause the cream to separate.
      • Freezer Storage: For extended storage, freeze the bisque in airtight containers for up to a month. Thaw overnight in the refrigerator, then reheat slowly on the stovetop.
      • Make-Ahead Option: This bisque improves in flavor when made a day ahead, making it perfect for entertaining. Reheat gently before serving, and add any garnishes at the last minute.
      shrimp bisque in bowl with spoon on the side

      Tanya's Top Tips

      • This delicious soup is based on homemade shrimp stock. If you don't have time to make it or can't find seafood stock at the grocery store, a little clam juice with water is a good substitute.
      • Avoid boiling the soup after adding the cream to prevent curdling; a gentle simmer is all you need.
      • The bisque tastes even better the next day, so consider making it ahead for company.

      I hope you love this shrimp bisque recipe as much as we do. If you're looking for more creamy appetizer soups, try these out:

      • Crab Bisque - My original love and weekend splurge when I'm feeling fancy; worth every penny for that sweet crab flavor.
      • Cream of Mushroom Soup - Nothing like the canned stuff; this homemade version converted even my mushroom-skeptic husband.
      • Zuppa Toscana - Our family's Friday night favorite that disappears in minutes: creamy, savory, and comforting.
      • Creamy Carrot Soup—This recipe convinced my kids that vegetables can be delicious. It's silky smooth and has a touch of ginger.
      shrimp bisque in bowl with shrimp on top
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      5 from 1 vote

      Shrimp Bisque Recipe

      A creamy, elegant shrimp soup with layers of flavor from homemade shrimp stock, aromatic vegetables, and a splash of brandy.
      Prep Time15 minutes
      Cook Time35 minutes
      Total Time50 minutes
      Course: Appetizer
      Cuisine: American
      Keyword: shrimp bisque recipe
      Servings: 4 people
      Calories: 458kcal
      Author: Tanya Harris

      Ingredients

      • 1 lb medium shrimp peeled and deveined (shells reserved for stock)
      • 2 tablespoons olive oil divided
      • 4 cups water
      • 3 tablespoons unsalted butter
      • 1 medium onion chopped (about 1 cup)
      • 1 medium carrot chopped (about ½ cup)
      • 1 stalk celery chopped (about ⅓ cup)
      • 3 cloves garlic minced
      • 2 tablespoons tomato paste
      • ¼ cup all-purpose flour
      • ¼ cup brandy
      • ¼ cup dry white wine
      • 1 teaspoon paprika
      • 1 teaspoon Old Bay seasoning
      • 3 sprigs fresh thyme leaves stems removed
      • 2 bay leaves
      • ½ cup heavy cream
      • 1 tablespoon lemon juice
      • Salt and black pepper to taste (1 teaspoon kosher salt, ½ teaspoon black pepper recommended)
      • Chopped parsley or chives for garnish

      Instructions

      • In a pot, heat one tablespoon of olive oil over medium heat. Add reserved shrimp shells and sauté for 3–5 minutes, until pink and aromatic. Add water and bring to a simmer. Cook for 10 minutes, then strain, discarding the shells. Set shrimp stock aside.
      • In a large pot, melt butter over medium heat. Sauté onion, carrot, and celery for 6–8 minutes until softened. Add garlic and cook for 1 minute.
      • Stir in tomato paste and cook for 2 minutes. Sprinkle flour over the mixture, stirring constantly, to form a roux.
      • Add brandy and allow to reduce slightly, then add white wine, scraping up any browned bits. Pour in the reserved shrimp stock and add paprika, Old Bay, thyme, and bay leaves. Bring to a boil, then reduce to a simmer for 20 minutes.
      • Remove bay leaves. Blend the soup until smooth using an immersion blender or carefully in a blender in batches.
      • Heat the remaining tablespoon of olive oil over medium-high heat in a separate skillet. Add shrimp and sauté for 2–3 minutes until just cooked through. Remove from heat. Set aside 4-6 whole shrimp for garnish; roughly chop the remaining shrimp.
      • Stir heavy cream into the blended soup and bring to a gentle simmer. Add chopped shrimp back to the soup, warming through for about 1 minute.
      • Finish with lemon juice and season with salt and pepper to taste. Serve garnished with whole seared shrimp and parsley or chives.

      Notes

      • Shrimp bisque can be stored in the refrigerator for 3 days. Reheat gently on the stove. For more extended storage, freeze in airtight containers for up to a month. Thaw in the refrigerator before reheating.
      • For an elegant touch, serve the bisque in shallow bowls and sprinkle with Parmesan cheese.

      Nutrition

      Calories: 458kcal | Carbohydrates: 15g | Protein: 3g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 106mg | Potassium: 274mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3678IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg

      Raspberry Vinaigrette Recipe (Vibrant & Tasty Dressing)

      by Leave a Comment

      This bright and tangy raspberry vinaigrette recipe uses fresh berries for a luxurious homemade dressing. The sweet-tart raspberry flavor blends perfectly with olive oil and vinegar, creating a beautiful ruby-colored addition to any salad.

      raspberry vinaigrette in a glass salad dressing bottle

      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've always been a fan of homemade salad dressings, and this raspberry vinaigrette quickly became a staple in my kitchen. The first time I made it was during raspberry season when I had a lot of berries from the farmer's market. Rather than let them spoil, I experimented with a vinaigrette - and I've never looked back!

      This dressing has transformed countless salads in my home and always impresses guests.

      You'll also want to try my Lime Vinaigrette if you enjoy unique salad dressings.

      Ingredients You'll Need

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

      • The Base: Fresh raspberries (thawed if frozen)
      • Acids: Red wine vinegar and Lime juice (I really like adding lime juice to my salad dressings when I can)
      • Fat & Emulsifiers: Extra virgin olive oil and mayonnaise
      • Flavor Enhancers: Granulated white sugar, Garlic, and Salt
      ingredients for raspberry vinaigrette

      Tools You'll Need

      • Blender or food processor
      • Fine mesh strainer (optional, for removing seeds)
      • Measuring cups and spoons
      • Small whisk (if not using a blender)
      • Glass jar or airtight container for storage

      How to Make Raspberry Vinaigrette

      Step 1: In a small blender or food processor, add the raspberries, extra virgin olive oil, red wine vinegar, lime juice, granulated white sugar, mayonnaise, minced garlic, and salt.

      Step 2: Pulse the mixture until everything is well blended and smooth, about 15-20 seconds.

      ingredients in a blender before being blended
      blended raspberry vinaigrette in blender

      Step 3: Sample the dressing and adjust the seasoning with additional salt if necessary.

      Step 4: Transfer the dressing to a jar or container and refrigerate until ready to use. Shake well before using to ensure the ingredients are well combined.

      raspberry vinaigrette in a glass salad dressing bottle

      Flavor Variations

      Anyone can make this dressing in so many ways. Here are a few suggestions:

      • Creamy raspberry vinaigrette: Add 2 tablespoons of Greek yogurt or more mayonnaise for a creamier texture.
      • Balsamic raspberry dressing: Substitute balsamic vinegar for red wine vinegar for a deeper, more complex flavor.
      • Strawberry Vinaigrette: Use strawberries in place of the raspberries.

      What to Serve with Raspberry Vinaigrette

      My favorite way to enjoy this dressing is over a green salad, preferably one made with mild greens like fresh spinach or romaine lettuce. Delicious toppings include grilled chicken, toasted pecans, goat cheese, and fresh raspberries.

      You could also toss it with a grain salad featuring quinoa, farro, or couscous or serve it alongside a cheese board as a fruity dip

      raspberry vinaigrette being poured onto the salad

      How to Store Homemade Raspberry Vinaigrette

      • Refrigeration: Store in an airtight container in the refrigerator for up to 7 days.
      • Shake before use: The dressing will naturally separate, so shake well before each use.
      • Olive oil solidification: If your dressing solidifies slightly in the refrigerator (normal for olive oil), let it sit at room temperature for 5-10 minutes before using.
      • Freezing: While not ideal, you can freeze the dressing in ice cube trays for up to 1 month. Thaw completely and shake vigorously before using.

      Tanya's Top Tips

      • If using frozen raspberries, drain any excess liquid after thawing to keep your dressing from becoming watery.
      • For the smoothest texture, pulse in short bursts rather than running the blender continuously. This prevents over-processing and keeps the dressing from becoming too thin.

      Common Questions

      Can I make this dressing without a blender?

      Yes! You can mash the raspberries with a fork and whisk all the ingredients together, but the texture will be less smooth.

      Why did my vinaigrette separate while it sat?

      Separation is normal for homemade vinaigrettes. Just shake well before each use to recombine the ingredients.

      I hope you love this raspberry vinaigrette recipe as much as we do! If you're looking for more homemade dressing recipes, try these out:

      If you make this raspberry vinaigrette recipe, please leave a comment below. Your feedback is appreciated!

      raspberry vinaigrette in a glass salad dressing bottle
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      Raspberry Vinaigrette Recipe

      This vibrant and tangy dressing pairs perfectly with salads featuring greens, fruits, nuts, and cheese.
      Prep Time5 minutes
      Cook Time0 minutes
      Total Time5 minutes
      Course: Sauce
      Cuisine: American
      Keyword: raspberry vinaigrette
      Servings: 6 people
      Calories: 179kcal
      Author: Tanya Harris

      Ingredients

      • ½ cup fresh raspberries thawed if frozen
      • ½ cup extra virgin olive oil
      • 2 tablespoons red wine vinegar
      • 2 tablespoons lime juice
      • 1 tablespoon granulated white sugar
      • 1 teaspoon mayonnaise
      • 1 small clove of garlic minced
      • ¼ teaspoon salt or to taste

      Instructions

      • In a blender or food processor, add the raspberries, extra virgin olive oil, red wine vinegar, lime juice, granulated white sugar, mayonnaise, minced garlic, and salt.
      • Pulse the mixture until everything is well blended and smooth, about 15-20 seconds.
      • Taste the dressing and adjust the seasoning with additional salt if necessary.
      • Transfer the dressing to a jar or container and refrigerate until ready to use. Shake well before using to ensure the ingredients are well combined.

      Notes

      • This raspberry dressing can be stored in an airtight container in the refrigerator for 5-7 days. Make sure to shake it well before each use, as the ingredients may separate while sitting.
      • Besides salads, this raspberry dressing works as a marinade for chicken or can be drizzled over grilled vegetables, adding a fresh and fruity flavor to your dishes.

      Nutrition

      Calories: 179kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.002g | Cholesterol: 0.3mg | Sodium: 102mg | Potassium: 25mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.2mg

      The Perfect Limeade Recipe (Using the Lime Syrup Method)

      by Leave a Comment

      This delicious, tart, and bold limeade recipe uses simple ingredients but a unique method to make the best drink. The sugar is dissolved in the limes to extract extra flavor, creating a syrup that makes the limeade even more refreshing.

      limemade in a glass with straw in it

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

      Growing up, we always had tons of limes around the house, and a nice refreshing limeade was always one of our designated drinks for gatherings and hot summer days.

      I remember watching my grandmother roll the limes on the counter before cutting them to release more juice and how her kitchen would fill with that bright citrus aroma.

      Although you can make limeade by squeezing lime juice and adding sugar, this method of making lime syrup by soaking the rinds in sugar is an absolute game changer. It makes the limeade so much more vibrant and complex, pulling out the aromatic oils from the peels that would otherwise go to waste.

      If you like this limeade recipe, you'll love this strawberry-basil lemonade too.

      Ingredients

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

      • Limes (about 8-10 medium ones, totaling around 2 pounds)
      • White granulated sugar
      • Cold water
      • Ice cubes
      • Lime slices, for garnish (optional)
      ingredients for limeade recipe

      How To Make It

      Start by thoroughly washing your limes. This is important since we'll be using the peels, and you want to remove any wax or residue.

      Roll each lime firmly against the counter with the palm of your hand. This helps to break down the cells inside and release more juice.

      Cut the limes in half and juice them, but don't throw away those rinds! Set the juice aside (you should get about 1¾ cups) and cut the rinds into chunks.

      limes that have been squeezed and the rinds in a bowl

      In a large bowl (use glass, ceramic, or stainless steel - avoid aluminum or other reactive metals), toss the lime rinds with 1½ cups of sugar until thoroughly coated.

      bowl of lime rinds covered in sugar

      Cover the bowl tightly with plastic wrap and let it sit at room temperature for at least 3 hours, stirring occasionally. This maceration process is where the magic happens!

      The sugar draws out the flavorful oils from the lime peels. If you have time, you can let it sit for up to 12 hours for even deeper flavor.

      Once the maceration is complete, add the reserved lime juice and 2 cups of cold water to the bowl. Stir well to dissolve any remaining sugar.

      limeade being poured into a glass

      Pour the mixture through a fine-mesh strainer into a glass pitcher, pressing down on the rinds to extract as much syrupy goodness as possible.

      Serve over ice, garnished with fresh lime slices if desired.

      limeade in glasses with straws in the glass

      Variations to Try

      • Fizzy Limeade: Replace some of the water with sparkling water just before serving for a refreshing bubbly version.
      • Herbal Infusions: During maceration, add a few mint, basil, or rosemary sprigs to the sugar and lime peel mixture. Or add them to the pitcher.
      • Strawberry Limeade: Blend 1 cup of fresh strawberries and add to the finished limeade.
      • Adult Version: Add a splash of white rum or tequila for a refreshing cocktail.

      Tanya's Top Tips for Perfect Limeade

      • Choose the Right Limes: Look for limes that feel heavy for their size and have thin, smooth skins - they typically have more juice and less bitter pith.
      • Plan Ahead: The maceration process needs at least 3 hours, so this isn't a last-minute recipe. But the concentrate can be stored in the refrigerator for up to a week!
      • Adjust to Taste: Limes can vary in tartness. After mixing everything together, taste and adjust by adding more sugar or simple syrup if it is too tart or more water or lime juice if it is too sweet.
      • Use a Nonreactive Bowl: Limes' acidity can react with certain metals, particularly aluminum, giving your limeade a metallic taste. Stick to glass, ceramic, or stainless steel.

      How to Store Limeade

      The beauty of this method is that it creates a concentrated limeade that can be stored in the refrigerator for up to a week. When ready to serve, you can dilute it further with cold water or ice as needed, making it perfect for entertaining.

      I hope you love this limeade recipe as much as we do. If you're looking for more refreshing drink recipes, try these out:

      limemade in a glass with straw in it
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      Limeade Recipe (Lime Syrup Method)

      This delicious tart and bold limeade recipe uses simple ingredients but a unique method to make the best limeade. The sugar sits with the used limes to pull out extra flavor, creating a syrup that makes the limeade even more refreshing.
      Prep Time10 minutes
      Resting Time3 hours
      Total Time3 hours 10 minutes
      Course: Drinks
      Cuisine: American
      Keyword: limeade recipe
      Servings: 6 people
      Calories: 238kcal
      Author: Tanya Harris

      Ingredients

      • 2 pounds limes about 8-10 medium limes
      • 1 ½ cups white granulated sugar
      • 2 cups cold water
      • Ice cubes for serving
      • Lime slices for garnish (optional)

      Instructions

      • Rinse and scrub the outside of the limes. Roll the limes firmly against the counter to soften the rinds. Halve the limes and juice them, setting the juice aside. You should get about 1 ¾ cups lime juice. Cut the juiced lime rinds into 1-inch chunks.
      • In a large nonreactive mixing bowl, toss the lime rinds with the sugar until thoroughly coated.
      • Cover the bowl tightly with plastic wrap and let it stand at room temperature, stirring occasionally, for about 3 hours (or up to 12 hours for deeper flavor).
      • Add the reserved lime juice and 2 cups of cold water to the bowl. Stir well to dissolve any remaining sugar.
      • Pour the mixture through a fine-mesh strainer into a glass pitcher, pressing down on the rinds to extract as much liquid as possible.
      • Fill glasses with ice cubes and pour the limeade over the ice. Garnish with lime slices if desired.

      Notes

      • The limeade concentrate can be stored in the refrigerator for up to 1 week. Dilute with additional water or ice as needed.
      • Taste the limeade before serving. If it's too tart, add more sugar; if too sweet, add more water or fresh lime juice.
      • For a fizzy version, swap some of the water with sparkling water.

      Nutrition

      Calories: 238kcal | Carbohydrates: 66g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 155mg | Fiber: 4g | Sugar: 52g | Vitamin A: 76IU | Vitamin C: 44mg | Calcium: 53mg | Iron: 1mg

      One-Pot Jerk Chicken and Rice

      by 9 Comments

      This One-Pot Jerk Chicken and Rice is a flavor explosion your family will love! Tender chicken thighs seasoned with aromatic jerk spices cook on a bed of coconut-infused rice and beans for a complete Caribbean meal that comes together with minimal effort.

      jerk chicken and rice in skillet

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

      I've been making Jamaican jerk chicken and rice and peas forever, but it's taken me a while to make the dish in one pot. Once I made it this way, my family loved it, and it was so much less work.

      This recipe takes chicken thighs, sears them to lock in flavor and build it, and then bakes everything together in one pot. All those amazing jerk spices infuse into the rice for a meal that tastes like it took hours but comes together in under an hour!

      If you like jerk chicken, you'll love this jerk chicken bowl, too.

      Essential Ingredients Needed

      • Protein: Bone-in chicken thighs, skin on for maximum flavor and presentation.
      • Seasonings: Dry jerk seasoning (or wet jerk seasoning), kosher salt, black pepper, fresh thyme sprigs
      • Rice base: Long-grain white rice (rinsed well), red kidney beans (drained and rinsed)
      • Aromatics: Yellow onion (finely chopped), green onions for garnish
      • Liquids: Coconut milk (full-fat for best results), chicken broth or stock, fresh lime for serving
      • Cooking fat: Canola or olive oil
      jerk chicken and rice ingredients on a table

      Tools Needed

      • Large, heavy-bottomed pot or Dutch oven (with a lid)
      • Cutting board
      • Sharp knife
      • Tongs or spatula (for turning chicken)
      • Measuring cups and spoons
      • Wooden spoon or silicone spatula (for stirring)
      • Foil (if reheating in the oven)

      How to Make This Recipe

      Prep and season the chicken: Pat your chicken thighs dry and generously season with jerk seasoning, making sure to get underneath the skin for maximum flavor.

      Sear the chicken: In a large oven-safe skillet, heat oil over medium-high heat and sear the chicken thighs skin-side down first until nicely browned, then flip and brown the other side. Remove the chicken and set aside.

      seasoned raw chicken thighs on glass plate
      seared chicken thigs in skillet

      Start building flavors: In the same skillet, sauté chopped onions until softened, letting them pick up all those browned bits from the chicken.

      Add the rice mixture: Stir in the rinsed rice and toast it for about a minute. Then add the broth, coconut milk, kidney beans, remaining jerk seasoning, and thyme sprigs.

      spoon on rice, after liquid adding to skillet

      Combine and bake: Nestle the seared chicken thighs back into the rice mixture, cover tightly with foil and bake at 350°F for about 30-35 minutes until the chicken is thoroughly cooked and the rice is tender.

      chicken thighs sitting on top of liquid and rice
      chicken cooked in skillet sitting on rice and peas

      Rest and serve: Let everything rest for a few minutes, then fluff the rice, garnish with green onions and a squeeze of lime juice, and serve while hot!

      jerk chicken sitting on top of the rice and peas

      Variations

      This recipe is great as is, but here are some easy variations to change it up.

      • Protein swap: Try this dish with boneless chicken thighs or breast (same cooking time), shrimp (add in the last 10 minutes of cooking), or even pork for a different twist.
      • Heat level adjustments: If you're sensitive to spice, use less jerk seasoning or try a milder version.
      • Rice alternatives: Try brown rice (you'll need to increase liquid and cooking time).

      Serving Suggestions

      The perfect sides can take your jerk chicken and rice from delicious to absolutely memorable. Here are some of my favorite pairings:

      • Serve with sweet plantains are an authentic side that balances the spicy chicken with natural sweetness.
      • Cool down the heat with a refreshing tropical beverage like a sorrel drink or a homemade rum punch.

      Tanya's Top Tips

      • For this one pot meal, I usually skip a long marination time. However, the chicken can be seasoned and marinated for up to 24 hours in advance if you prefer deeper flavor. Just be sure to cover and refrigerate the chicken until you’re ready to cook.
      • Don't skip searing the chicken! This crucial step helps lock in juices and creates those delicious browned bits that flavor the entire dish.
      • If you don't have an oven-safe skillet, transfer everything to a casserole dish before baking.

      Storing and Reheating

      To store Jerk Chicken and Rice, let it cool completely and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. To reheat, you can warm the chicken and rice together in the oven by covering the dish with foil, adding a splash of water or broth to keep the rice moist, and baking at 350°F (175°C) for about 20-25 minutes, or until everything is heated through.

      I hope you enjoy this jerk chicken and rice as much as we do. If you give it a try, please leave a comment below with your results.

      jerk chicken and rice in skillet
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      4.75 from 4 votes

      One-Pot Jerk Chicken and Rice

      This One-Pot Jerk Chicken and Rice is a flavor explosion your family will love! Tender chicken thighs seasoned with aromatic jerk spices cook on a bed of coconut-infused rice and beans for a complete Caribbean meal that comes together with minimal effort.
      Prep Time10 minutes
      Cook Time45 minutes
      Total Time55 minutes
      Course: entree
      Cuisine: Jamaican
      Keyword: jerk chicken rice
      Servings: 4
      Calories: 589kcal
      Author: Tanya Harris

      Ingredients

      • 2 pounds bone-in chicken thighs
      • 2.5 tablespoons dry jerk seasoning divided
      • 1 teaspoon kosher salt divided
      • 1 teaspoon ground black pepper divided
      • 2 tablespoons canola oil or olive oil
      • ½ cup chopped yellow onions
      • 1 cup long-grain white rice rinsed
      • 1 ¾ cups chicken broth
      • 1 cup coconut milk
      • ½ teaspoon ground black pepper or to taste
      • 15.5 oz can red kidney beans rinsed and drained
      • 2 sprigs fresh thyme or 1 teaspoon dried thyme, if fresh is not available
      • 1 chopped green onion for garnish
      • 1 fresh lime for serving

      Instructions

      • Preheat the oven to 350°F (177°C).
      • Pat the chicken thighs dry, then season with 2 tablespoons jerk seasoning, ½ teaspoon salt, and ½ teaspoon black pepper. Rub the seasoning on both sides of the chicken and under the skin.
      • Heat canola oil in a large oven-safe skillet over medium-high heat. Sear the chicken, skin side down first, for 4-5 minutes per side until lightly browned. Remove and set aside.
      • In the same skillet, add the chopped onions and sauté for 2-3 minutes until softened.
      • Stir in the rinsed rice, remaining jerk seasoning, salt, and black pepper. Cook and stir for about 1 minute to lightly toast the rice.
      • Pour in the chicken broth and coconut milk and stir. Stir in the red kidney beans and add the thyme sprigs.
      • Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet tightly with aluminum foil and bake for 30-35 minutes.
      • Remove from the oven and let rest for a few minutes before fluffing the rice. Remove the thyme sprig before serving. Garnish with chopped green onions and a squeeze of lime juice right before serving. Serve and enjoy.

      Video

      Notes

      • Marinating the chicken for at least 2 hours or overnight can deepen the flavor, but it is optional if you're short on time.
      • Rinsing the rice removes excess starch, which can make the rice sticky, helping to achieve fluffier grains.

      Nutrition

      Calories: 589kcal | Carbohydrates: 40g | Protein: 29g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 990mg | Potassium: 678mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1109IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg

      The Best Rum Raisin Ice Cream Recipe (No-Churn Method)

      by 2 Comments

      My homemade rum raisin ice cream recipe has a rich flavor. It includes plump raisins soaked in rum mixed into a creamy base. This no-churn method makes it easy to make this nostalgic treat at home—you don’t need any special equipment!

      rum raisin ice cream being scooped with ice cream scoop

      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 enjoy eating ice cream at home and making flavors from my childhood. Grape-nut ice cream was one we enjoyed, but my parents' all-time favorite has always been rum-raisin ice cream.

      Since I love recreating recipes at home, I figured I'd try rum raisin with my own twist. I used the no-churn ice cream method for this recipe. My mom, who loves rum-raisin ice cream, loved this recipe.

      Ingredients Needed

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

      • Dark or golden rum (not clear rum) - I recommend Myers's Dark Rum for its authentic Jamaican flavor. I've also used spiced rum with amazing results.
      • Other ingredients: Raisins, vanilla extract, sweetened condensed milk, dark brown sugar, heavy cream (cold), ground cinnamon, ground allspice, and a pinch of salt.
      ingredients needed to make rum raisin ice cream on table

      Tools Needed

      • Small saucepan
      • Mixing bowls (2)
      • Electric mixer or hand whisk
      • Rubber spatula
      • Loaf pan or freezer-safe container
      • Plastic wrap or an airtight lid

      How to Make Rum-Raisin Ice Cream (No-Ice Cream Maker Method)

      Prep the rum-soaked raisins: Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the roughly chopped raisins and vanilla extract. Let this mixture sit for at least 30 minutes, though soaking longer will give you a much stronger flavor.

      raisins soaking in rum in saucepan

      Drain and save the rum: After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.

      sweetended condensed milk, brown sugar, and vanilla extract in bowl

      Mix the base: In a large bowl, whisk the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and the reserved ¼ cup of rum. Stir until the brown sugar fully dissolves. The dark brown sugar adds depth and a subtle molasses note.

      heavy cream whipped on beater

      Whip the cream: In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. This creates the air that makes the no-churn method work so well.

      Combine gently: Fold the whipped cream into the condensed milk mixture until it is fully combined. Be careful not to deflate the cream - this air is what gives your ice cream its smooth texture without churning.

      Add raisins: Fold in the drained rum-soaked raisins, distributing them evenly throughout the mixture.

      rum soaked raisins into light ice cream mixture

      Freeze: Pour into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours or until firm.

      ice cream base in loaf pan before freezing
      rum raisin ice cream being scooped with ice cream scoop

      Why This No-Churn Method Works

      Just like with my grape-nut ice cream recipe, this no-churn method relies on two secret weapons: sweetened condensed milk and whipped cream. The condensed milk provides sweetness and prevents the mixture from freezing into a solid block of ice, while the whipped cream adds the necessary air for a light, scoopable texture.

      The rum also helps keep the ice cream soft, as alcohol lowers the freezing point. Do not add more rum than indicated in the recipe, or your ice cream may not freeze.

      Non-Alcoholic Version of Rum Raisin Ice Cream

      I use actual rum in my rum raisin. However, to make this alcohol-free, use rum extract instead of rum. Soak the raisins in hot water with a few drops of rum extract to plump them up, then add more extract to taste in the ice cream base.

      Here's How You Should Serve This Ice Cream

      This ice cream is wonderful on its own, in a bowl. But feel free to serve it in an ice cream cone or add it to a scoop of coffee. You could also make a delicious ice cream sandwich by putting it between cookies!

      rum raisin ice cream in bowl

      How Long Will Homemade Rum Raisin Ice Cream Last?

      This makes a lot of ice cream, so you may have a bit left over. Keep it covered in your freezer for up to 2 weeks.

      I'd love to see how your rum raisin ice cream turns out! Please leave a comment below with your results.

      rum raisin ice cream being scooped with ice cream scoop
      Print Recipe
      5 from 1 vote

      No-Churn Rum Raisin Ice Cream

      My homemade rum raisin ice cream recipe has a rich flavor. It includes plump raisins soaked in rum mixed into a creamy base. This no-churn method makes it easy to make this nostalgic treat at home—you don’t need any special equipment!
      Prep Time30 minutes
      Freeze Time6 hours
      Total Time6 hours 30 minutes
      Course: Dessert
      Cuisine: Caribbean
      Keyword: rum and raisin ice cream, Rum raisin ice cream
      Servings: 6 people
      Calories: 617kcal
      Author: Tanya Harris

      Ingredients

      For the Spiced Rum-Soaked Raisins

      • ½ cup dark or golden rum
      • 1 cup raisins
      • 1 teaspoon vanilla extract

      For the Ice Cream Base

      • 14 ounces sweetened condensed milk
      • 2 tablespoons dark brown sugar
      • ¼ teaspoon ground cinnamon
      • ⅛ teaspoon ground allspice
      • 2 cups heavy cream cold
      • Pinch of salt

      Instructions

      • Heat the rum in a small saucepan over medium heat until warm (do not boil). Remove from heat and stir in the raisins and vanilla extract. Let the mixture sit for at least 30 minutes. After soaking, drain off the extra rum, but keep ¼ cup of the rum and reserve it to mix into your ice cream base.
      • In a large bowl, whisk together the sweetened condensed milk, dark brown sugar, cinnamon, allspice, salt, and reserved rum (¼ cup). Stir until the brown sugar is fully dissolved.
      • In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
      • Gently fold the whipped cream into the condensed milk mixture until fully combined, being careful not to deflate the cream. Fold in the drained rum-soaked raisins to distribute them evenly.
      • Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover with plastic wrap or an airtight lid. Freeze for at least 6 hours, or until firm.
      • Let the ice cream sit at room temperature for 5–10 minutes before scooping for the best texture.

      Video

      Notes

      • The rum soaked raisins can be stored for up to 2 days. The longer the raisins sit, the more intense the flavor is. 
      • This ice cream will keep well in your freezer for up to two weeks in an airtight container. The texture is best within the first week, after which it may become slightly harder but will still taste delicious.

      Nutrition

      Calories: 617kcal | Carbohydrates: 61g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 114mg | Potassium: 528mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1343IU | Vitamin C: 4mg | Calcium: 251mg | Iron: 1mg

      Crispy Oven-Baked Chicken Tenders

      by 2 Comments

      My Crispy Oven-Baked Chicken Tenders are always a hit at mealtime. Toasting the breadcrumbs before baking gives them a golden, crunchy coating, while the chicken stays juicy and tender. 

      baked chicken tenders on rack with dipping sauces on the side

      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!

      Chicken tenders are my kid's favorite, especially when they are nice and crispy on the outside and juicy on the inside. I've shared tenders on the blog made in the air fryer, like these Nashville hot chicken tenders or my more plain yet seasoned air fryer chicken tenders. But this oven method gives results just as good.

      This recipe results in tenders that are nice and crispy on the outside while staying juicy on the inside. They're also seasoned (we don't do bland food around here) so that they can be enjoyed alone or with a dipping sauce.

      If you like chicken in the oven, you have to check out my oven-fried chicken recipe.

      Ingredients Needed

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

      • For the Coating: Panko breadcrumbs, Garlic powder, Paprika, Salt, Black pepper.
      • For the Chicken: Boneless, skinless chicken tenders (or chicken breasts cut into strips).
      • For the Wet Mixture: Milk or buttermilk (for extra flavor), Dijon mustard.
      • For Cooking: Cooking oil spray (or olive/vegetable oil for brushing)
      oven baked chicken tenders ingredients

      Tools Needed

      • Baking Sheet and Wire Rack
      • Foil or Parchment Paper
      • Mixing Bowls (2)
      • Whisk
      • Tongs or Fork
      • Cooking Oil Spray or Pastry Brush
      • Meat Thermometer

      How to make these Crispy Chicken Tenders

      Gather your ingredients. Preheat your oven to 350°F (175°C). Spread panko breadcrumbs on a baking sheet and toast for 4-6 minutes, stirring halfway through, until golden brown. Remove from oven and let them cool slightly before proceeding.

      Increase the oven temperature to 425°F (220°C). Line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly grease it with cooking spray.

      Mix the toasted panko breadcrumbs, garlic powder, paprika, salt, and black pepper in one bowl.

      Whisk together milk and Dijon mustard in another bowl.

      baked breadcrumbs on sheetpan
      bowl of panko breadcrumbs and seasonings

      Dip each chicken tender into the milk-mustard mixture, letting excess drip off. Press the chicken firmly into the seasoned panko mixture, making sure it's well-coated. Arrange tenders on the wire rack with space between them.

      chicken tenders in buttermilk
      chicken tenders in panko

      Lightly spray or brush the tops of the tenders with oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy. Ensure the internal temperature reaches 165°F (75°C).

      chicken tenders on rack before baking
      baked chicken tenders on rack

      Let the tenders rest for 2 minutes before serving. Serve with your favorite dipping sauces like honey mustard, ranch, or BBQ sauce.

      Baked Chicken Tender Variations

      Make this recipe unique and your own by making some of these changes.

      • Extra Cheese Flavored Crunch: Add 2 tablespoons of grated Parmesan cheese to the breadcrumb mixture.
      • Gluten-Free Option: Swap regular panko for gluten-free panko or crushed cornflakes.
      • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
      chicken tenders on plate with one broken open

      Serving Suggestions

      These baked chicken tenders are perfect served with:

      • Dipping Sauces: Honey mustard, ranch, BBQ sauce, or spicy mayo.
      • Side Dishes: Fries, coleslaw, roasted veggies, or a simple green salad.
      • Sandwiches: Add them to a toasted bun with lettuce, tomato, and your favorite sauce for a crispy chicken sandwich!

      Tanya’s Top Tips

      • Use Buttermilk: It adds even more flavor and tenderness to the chicken.
      • Don’t Skip the Rack: Using a wire rack ensures the tenders cook evenly and get crispy on all sides.

      I hope you like this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

      baked chicken tenders on rack with dipping sauces on the side
      Print Recipe
      4.50 from 2 votes

      Crispy Oven-Baked Chicken Tenders Recipe

      My Crispy Oven-Baked Chicken Tenders are always a hit at mealtime. Toasting the breadcrumbs before baking gives them a golden, crunchy coating, while the chicken stays juicy and tender.
      Prep Time10 minutes
      Cook Time15 minutes
      Total Time25 minutes
      Course: entree
      Cuisine: American
      Keyword: baked chicken tenders, oven baked chicken tenders
      Servings: 4 people
      Calories: 333kcal
      Author: Tanya Harris

      Ingredients

      • 1 cup panko breadcrumbs
      • 1 teaspoon garlic powder
      • 1 teaspoon paprika
      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • 1 pound boneless skinless chicken tenderloins (or chicken breasts cut into strips)
      • ½ cup milk or buttermilk for extra flavor
      • 1 tablespoon Dijon mustard
      • Cooking oil spray or 2 tablespoons olive/vegetable oil for brushing

      Instructions

      • Preheat your oven to 350°F (175°C). Then spread panko breadcrumbs on a baking sheet and toast for 4-6 minutes, stirring halfway through, until golden brown. Remove from oven and let them cool slightly.
      • .Increase the oven temperature to 425°F (220°C). Line a baking sheet with foil or parchment paper. Place a wire rack on top and lightly grease it with cooking spray.
      • In one bowl, mix the toasted panko breadcrumbs, garlic powder, paprika, salt, and black pepper. In another bowl, whisk together milk and Dijon mustard
      • Dip each chicken tenderloin into the wet mixture, letting excess drip off. Press the chicken firmly into the seasoned panko mixture, making sure it's well-coated. Arrange tenders on the wire rack with space between them.
      • Lightly spray or brush the tops of the tenders with oil. Bake for 15-18 minutes, flipping halfway through, until golden brown and crispy. Let the tenders rest for 2 minutes before serving.

      Notes

      • Ensure the internal temperature reaches 165°F (75°C).
      • Serve chicken tenders with your favorite dipping sauce.

      Nutrition

      Calories: 333kcal | Carbohydrates: 14g | Protein: 22g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 832mg | Potassium: 337mg | Fiber: 1g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 0.03mg | Calcium: 80mg | Iron: 2mg

      Ranch Water Cocktail (Refreshing Drink)

      by 2 Comments

      This Ranch Water cocktail is the epitome of refreshment. With just tequila, lime, and sparkling water, it's perfect for cooling down on a hot day or unwinding in the evening.

      ranch water cocktails with lime on top

      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 huge fan of light and refreshing cocktails, especially when soaking up the sunny weather. And let me tell you, summers in North Carolina can really turn up the heat.

      That's precisely when this Ranch Water cocktail becomes a game-changer. It's incredibly simple, with just three key ingredients: tequila, lime juice, and sparkling mineral water. For a little extra zing, add a dash of salt or Tajín on the rim.

      While this cocktail hails from West Texas, where it's a staple for beating the heat, it's quickly become my go-to drink here in my state. If you're a fan of refreshing tequila cocktails, try out my paloma recipe.

      A Quick Look at the Ingredients and Tools

      ingredients for ranch water on table
      • Tequila - you can use blanco tequila or reposado for this recipe, but I enjoy making this with blanco.
      • Fresh lime juice - I prefer to use fresh lime juice, but
      • Sparkling water - any brand works, but Topo Chico is used most often and gives the drink great fizz

      Tools Needed

      • Highball or Collins glass
      • Jigger (or measuring tool)
      • Spoon (for stirring)

      How to Make This Cocktail Recipe in 4 Easy Steps

      Chill Your Glass: Start by chilling a highball or Collins glass to keep your cocktail cool and refreshing. It'll be fine if you skip this step; it's just great for those extra hot days.

      Mix the Base: Fill the glass with ice, pour in the tequila, and add fresh lime juice.

      Top It Off: Gently top with sparkling water, ideally Topo Chico.

      tequila being poured into glass
      topo chico being poured into glass

      Garnish and Serve: Garnish with a lime wedge, stir gently, and serve immediately to capture the best flavors.

      ranch water cocktails with lime on top

      How to Batch Ranch Water for a Party

      For a party-friendly batch of Ranch Water, mix tequila and lime juice in a large pitcher and keep it chilled. Set up glasses pre-rimmed with salt or Tajín and slices of lime. When guests arrive, fill glasses with ice, pour the tequila-lime mixture over, and top with sparkling mineral water to keep it fizzy. This setup allows you to enjoy your party without constantly playing bartender, and guests can easily serve themselves.

      Tips and Variations

      • Go Spicy: Add a few slices of jalapeño to the glass before adding ice for a spicy kick.
      • Add a Fruity Twist: Muddle a few raspberries or add a splash of grapefruit juice for a sweet and tart variation.
      • Make it sweeter: I love this drink as is, but some of my friends found it too sour. Add a splash of simple syrup if you like sweeter drinks.
      • Customize Your Rim: For an extra pop of flavor, rub the rim of your glass with lime and dip it in coarse salt or Tajín before assembling your drink.
      spoon stirring drink

      Serving Suggestions

      Ranch Water is perfect as a standalone refresher or paired with light appetizers like ceviche or guacamole. It’s also the ideal companion for a backyard BBQ or a casual dinner under the stars.

      Tanya’s Top Tips

      • Use Quality Tequila: The simplicity of Ranch Water means the quality of your tequila will shine through. Opt for a high-quality blanco or reposado to really make your cocktail sing.
      • Chill Your Ingredients: Keep your tequila and Topo Chico in the fridge before making your drink to ensure it’s refreshingly cold.

      Looking for more refreshing cocktails? Try these out:

      • Classic Margarita: A perfect mix of tequila, lime, and Cointreau, famous for its tangy and salty edge. Classic Margarita Recipe
      • Bee's Knees: Combines gin with honey syrup and lemon for a sweet and citrusy drink. Bee's Knees Recipe
      • Southside: A gin-based cocktail with mint, simple syrup, and lemon, refreshing like a mojito. Southside Recipe.

      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!

      ranch water cocktails with lime on top
      Print Recipe
      5 from 1 vote

      Ranch Water Recipe

      A crisp, refreshing Texas-style cocktail, Ranch Water is the perfect drink for warm days. Made with just three simple ingredients—tequila, lime, and sparkling water—this light and bubbly drink is a go-to for easy sipping.
      Prep Time5 minutes
      Total Time5 minutes
      Course: Cocktails
      Cuisine: American
      Keyword: ranch water, ranch water cocktail
      Servings: 1 person
      Calories: 138kcal
      Author: Tanya Harris

      Ingredients

      • 2 ounces tequila blanco or reposado
      • 1 ounce fresh lime juice adjust to taste
      • 4 to 6 ounces sparkling water Topo Chico preferred
      • Ice
      • Lime wedge for garnish

      Instructions

      • Fill a highball or Collins glass with ice. Pour in the tequila and fresh lime juice.
      • Top with sparkling water and gently stir to combine.
      • Garnish with a lime wedge and enjoy immediately!

      Notes

      For a party-friendly batch of Ranch Water, mix tequila and lime juice in a large pitcher and keep it chilled. Pour over ice and top with sparkling mineral water right before serving.

      Nutrition

      Calories: 138kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.02g | Polyunsaturated Fat: 0.01g | Sodium: 25mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 0.1mg

      Easy Garlic Noodles in Your Instant Pot or Pressure Cooker

      by 49 Comments

      These delicious Garlic Instant Pot Noodles are too easy to make. This tasty dump-and-go noodle recipe is a quick weeknight meal you will want to make over and over….and over again.

      garlic noodles in pot

      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!

      Every once in a while hubby and I will go on a lunch date to one of our favorite sushi restaurants. They have an all-you-can-eat buffet that comes with some pretty cool appetizers.

      One appetizer on the list are some tasty garlic noodles.

      So before I get sushi wasted, I always load up on a ton of garlic noodles. And then the thought occurred to me, these garlic noodles would be great in my Instant Pot Pressure Cooker.

      So here you go...the most easiest and tastiest Garlic Instant Pot noodles.

      garlic noodles on plate

      Ingredients Needed

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

      • Liquids: water, chicken broth, soy sauce, oyster sauce, sesame oil
      • Main Ingredients: thin spaghetti noodles, garlic, brown sugar, chili paste (Sambal Oelek)
      • Toppings: sesame seeds, green onions

      Tools Needed

      • Instant Pot (or any electric pressure cooker)
      • Measuring cups and spoons
      • Whisk Cutting board
      • Chef's knife
      • Stirring spoon or spatula

      How to make Garlic Instant Pot Noodles

      First, whisk together your sauce ingredients and then pour ingredients in the Pressure Cooker insert. 

      Then, you break your spaghetti noodles in half and lay them on the noodles in a fan. Push the noodles down, making sure they are covered with the liquid. Cover and cook on high pressure for 6 minutes. 

       When timer is up, do a quick release. Open the pot and see the magic of cooked noodles. Do a quick stir and serve. 

      pressure cooker garlic noodles in bowl

      What are the best noodles for your Instant Pot?

      I love making Instant Pot Pasta. I’ve used elbow macaroni, large shells in my white cheddar pressure cooker pasta recipe, rotini, and now thin spaghetti noodles.

      For this recipe, thin spaghetti worked great.

      For the ratio of noodles to liquid, I used 1:2 (1 part noodles, 2 parts liquid) but added a few more tablepsoons of soy sauce and oyster sauce for flavor. The noodles will still suck up the extra liquid. So that's 8 oz of pasta for about 2 cups of liquid. 

      Storing and Reheating Your Garlic Noodles for Lasting Freshness

      To keep your Garlic Instant Pot Noodles tasting as fresh as the day you made them, proper storage is key. Allow the noodles to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 to 4 days.

      When you're ready to enjoy your noodles again, reheat them gently in the microwave or on the stovetop. Add a splash of water or additional soy sauce to prevent the noodles from drying out during reheating.

      Customizing Your Garlic Noodles: Adding Chicken or Vegetables

      Chicken: For chicken, add small cubed chicken breast at the beginning with the liquids. Cook following the directions and times indicated.

      Vegetables: Toss in quick-cooking vegetables like bell peppers, snap peas, or spinach after the noodles have finished cooking. Stir them into the hot noodles right before serving. The residual heat will cook the vegetables lightly, maintaining their crunch and vibrant color.

      I hope you enjoy these Garlic Instant Pot Noodles as much as we do. 

      Looking for more Pressure Cooker Side Recipes? Try these out...

      These are also great served with these egg rolls.

      Pin Garlic Instant Pot Noodles for Later

      instant pot noodles in instant pot
      Print Recipe
      4.80 from 20 votes

      Garlic Instant Pot Noodles

      These delicious Garlic Instant Pot Noodles are too easy to make. This tasty dump and go noodle recipe is a quick weeknight meal you will want to make over and over….and over again. 
      Prep Time15 minutes
      Cook Time6 minutes
      Total Time21 minutes
      Course: Side Dish
      Cuisine: Chinese
      Keyword: garlic instant pot noodles
      Servings: 4 people
      Calories: 261kcal
      Author: Tanya Harris

      Ingredients

      Instructions

      • Combine water, chicken broth, garlic, soy sauce, brown sugar, oyster sauce, sesame oil, and chili paste in the Instant Pot. Whisk to fully incorporate. 
      • Place broken spaghetti noodles on top, making sure they are spread out in the pot and covered by the liquid.
      • Cover the Instant Pot and cook on High pressure for 6 minutes. Once timer goes off, do a quick release. 
      • Once all pressure is released, open the pot and stir the pasta noodles, allowing the noodles to separate and the sauce to thicken.
      • Serve and top with sesame seeds and green onions if desired. Enjoy 🙂

      Notes

      Notes on Garlic Instant Pot Noodles

      • When laying the spaghetti noodles in the pot, try to lay them in a fan motion, so they are somewhat separated.
      • Once you open the pot after cooking, the noodles will look stuck together and there will be liquid. A quick stir will separate the noodles and suck up the sauce. These noodles are great for meal prep.
      • This recipe was made in a 6Qt sized Instant Pot.  I've also made it in my Our Place Dream Cooker. This recipe works great in both devices. 
       

      Nutrition

      Calories: 261kcal | Carbohydrates: 51g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 853mg | Potassium: 189mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

      Step by Step Photos of Garlic Instant Pot Noodles

      crushed garlic
      Prepare your ingredients. I like to use a garlic press to mince my fresh garlic. 
      instant pot garlic noodles sauce
      Whisk your water, chicken broth, garlic, soy sauce, brown sugar, oyster sauce, sesame oil, and chili paste. Add to your IP. 
      instant pot noodles in the instant pot
      Add your thin spaghetti noodles to the pot, pushing fown to ensure they are covered with liquid. 
      finished instant pot noodles
      Pressure cook on high pressure for 6 minutes and then quick release. Enjoy 🙂

      This recipe was first published on October 2, 2018. It has since been updated with additional helpful information.

      Homemade Ham Glaze Recipe (Sweet & Tangy)

      by 2 Comments

      A perfectly glazed ham is the highlight of any holiday table. This homemade ham glaze recipe makes sure your ham has a tasty coating. Made with pineapple juice, brown sugar, honey, and warm spices, it makes every bite of your ham mouthwatering.

      pastry brush in ham glaze

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

      There’s nothing quite like the smell of a ham baking in the oven, filling the kitchen with warm, festive aromas. Growing up, my family always had a glazed ham at Easter, Thanksgiving, and Christmas. It was the dish we looked forward to most, and the secret was always in the glaze.

      Most hams come with premade packets, but I find that those can sometimes be overwhelmingly sweet. I like to add a little pazazz to my glaze, like mustard and spices, making it a unique yet delicious glaze for ham.

      If you need a ham recipe, try my baked ham or my air fryer Holiday ham.

      Ingredients You’ll Need

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

      This easy ham glaze requires just a few pantry staples:

      • Sweet and Tangy Base: Pineapple juice, brown sugar, and honey
      • Flavor Boosters: Yellow mustard, apple cider vinegar, Worcestershire sauce
      • Seasonings: Black pepper, onion powder, ground cloves

      Tools Needed

      • Medium saucepan
      • Whisk
      • Measuring cups and spoons
      • Pastry brush (or spoon)
      • Stovetop
      • Airtight container

      How to Make This Ham Glaze Recipe

      Making your own homemade ham glaze couldn’t be easier! Follow these simple steps:

      In a medium saucepan over medium-high heat, whisk together pineapple juice, brown sugar, honey, mustard, apple cider vinegar, Worcestershire sauce, black pepper, onion powder, and ground cloves.

      Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes, stirring occasionally, until it thickens slightly.

      spoon picking up ham glaze

      Remove from heat and let the glaze cool for a few minutes. Brush or spoon it over a fully cooked ham prior to baking the ham covered in the oven.

      ham glaze being poured on ham prior to baking

      You'll also want to brush the glaze on the ham during the last 10-20 minutes of baking (uncovered) for the perfect caramelized finish.

      ham glaze dripping on ham from pastry brush

      This glaze is enough to cover a whole 10 pound ham.

      Other Delicious Ways to Use This Ham Glaze

      This glaze isn’t just for ham! Try it on these delicious alternatives:

      • Roasted Vegetables – Toss carrots, Brussels sprouts, or sweet potatoes with a drizzle of the glaze before roasting.
      • Grilled Chicken or Pork – Brush it over chicken thighs or pork chops while grilling for a flavorful coating.
      • Salmon Glaze – This glaze works beautifully on baked salmon for a sweet and tangy seafood dish.
      pastry brush in halm glaze in bowl

      How to Store Leftover Ham Glaze

      If you have extra glaze, here’s how to store it:

      • Refrigerate – Store leftover glaze in an airtight container in the fridge for up to 1 week.
      • Freeze – The glaze can be frozen for up to 2 months. Pour it into a freezer-safe container, leaving space for expansion.
      • Reheat – Warm on the stove over low heat, adding a splash of water or juice to loosen it if needed.

      You can always make this glaze ahead of time to free up some prep on your big day. Just store it in the fridge or freezer beforehand.

      Tanya’s Top Tip

      Apply the glaze prior to baking and throughout the last 10-20 minutes of baking for the best flavor.

      I’d love to hear how this ham glaze recipe turns out for you! Leave a comment below and let me know how you like it.

      pastry brush in ham glaze
      Print Recipe
      5 from 1 vote

      Homemade Ham Glaze Recipe

      A perfectly glazed ham is the highlight of any holiday table. This homemade ham glaze recipe makes sure your ham has a tasty, sticky, caramelized coating. Made with pineapple juice, brown sugar, honey, and warm spices, it makes every bite of your ham mouthwatering.
      Prep Time5 minutes
      Cook Time10 minutes
      Total Time15 minutes
      Course: Sauce
      Cuisine: American
      Keyword: ham glaze recipe
      Servings: 20 people
      Calories: 55kcal
      Author: Tanya Harris

      Ingredients

      • ½ cup pineapple juice
      • ¾ cup light brown sugar packed
      • ⅓ cup honey
      • ¼ cup yellow mustard
      • 2 tablespoons apple cider vinegar
      • 1 teaspoon Worcestershire sauce
      • 1 teaspoon black pepper
      • 1 teaspoon onion powder
      • ⅛ teaspoon ground cloves

      Instructions

      • In a medium saucepan over medium-high heat, whisk together all ingredients.
      • Bring to a boil, then reduce heat and simmer for 8-10 minutes until slightly thickened.
      • Remove from heat and let cool slightly before brushing over the ham.

      Notes

      • Use on ham prior to baking, covered, as well as during fully cooked ham during the last 10-20 minutes of baking, uncovered.
      • This glaze is enough to cover a whole 10-pound ham. The glaze yields 1 ½ cups. 

      Nutrition

      Calories: 55kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 41mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.2mg

      Homemade Seasoned Salt Recipe

      by Leave a Comment

      This homemade seasoned salt as your kitchen's secret weapon. It features the perfect mix of seasonings that complements the salt well. You'll want to use it all the time.

      seasoned salt in a bowl

      I've always been a huge fan of grab-and-use seasonings that make cooking simpler and more flavorful. Years ago, I checked the ingredients on my Lawry's seasoning salt bottle. This inspired me to create my own seasoning salt for my recipes.

      It has become a staple in our home. We sprinkle it on everything from french fries to pan-seared chicken breasts and pork chops.

      The best part of making your own is that you control what goes in. There are no preservatives or anti-caking agents. Plus, you likely have all the ingredients at home already.

      If you like making your own homemade seasoning recipes, then you will love this all-purpose seasoning.

      Ingredients Needed

      • Salt Base: Fine salt, celery salt
      • Aromatics: Onion powder, garlic powder
      • Flavor Enhancers: Paprika, turmeric
      • Sweetener: Granulated sugar
      ingredients for seasoned salt in a bowl with labels

      How to Make This Recipe

      Measure all ingredients accurately using measuring spoons.

      Add all ingredients to a small mixing bowl. Whisk the mixture thoroughly until the color is uniform and all ingredients are fully incorporated.

      Transfer your homemade seasoned salt to an airtight spice jar or container for storage. Store in a cool, dry place away from direct sunlight to maintain freshness and flavor potency.

      seasoned salt in white container

      The whole process takes just 5 minutes, and you'll have a homemade seasoning blend that rivals any store-bought option!

      What Makes Homemade Seasoned Salt Better?

      Making your own seasoned salt gives you complete control over the flavor profile. Many commercial blends contain additives like tricalcium phosphate and anti-caking agents that you can avoid when making it yourself. Plus, the vibrant color from the paprika and turmeric makes dishes look as good as they taste!

      Variations

      Make this recipe suite your taste by adding some of these tweaks.

      • Spicy Blend: Add ¼ teaspoon of cayenne pepper for a kick of heat.
      • Herb-Enhanced: Mix in ½ teaspoon of dried thyme or oregano for an herbal note.
      • Low-Sodium Version: Reduce the salt by half and increase other spices slightly to maintain flavor balance.
      • Smoky Variation: Substitute regular paprika with smoked paprika for a deeper, smokier profile.

      Serving Suggestions

      • Proteins: Season chicken, pork chops, steaks, or fish before cooking for enhanced flavor.
      • Vegetables: Sprinkle on roasted potatoes, Brussels sprouts, cauliflower, or broccoli before roasting.
      • Snacks: Elevate popcorn, french fries, or homemade potato chips with a light dusting.
      • Eggs: Add to scrambled eggs or omelets for a flavor boost.
      • Dips: Mix into sour cream or Greek yogurt for a quick and tasty dip.

      How to Store Your Seasoned Salt

      Store your homemade seasoning salt in an airtight container in a cool, dry place away from direct sunlight and heat sources. When properly stored, this seasoned salt blend will maintain its flavor potency for up to 6 months, though the vibrant color may fade slightly over time.

      spoon picking up seasoned salt

      How much Seasoned Salt should I use?

      Use homemade seasoned salt as you would regular salt. Since the base is still salt, adjust to your taste! Start with ½ to 1 teaspoon per pound of meat or ¼ teaspoon per serving for vegetables, fries, or sauces. Adjust based on your preference!

      Tanya's Top Tips

      • Use fine salt rather than coarse salt for better blending and more even distribution of flavors.
      • Mix in a small batch first to test the flavor profile, then adjust to your preference before making a larger amount.
      • Label your container with the date made to keep track of freshness.

      I hope you love this homemade seasoned salt blend. If you're looking for more homemade spice blends, try these out:

      seasoned salt in a bowl
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      Homemade Seasoned Salt

      This homemade seasoned salt as your kitchen's secret weapon. It features the perfect mix of seasonings that complements the salt well. You'll want to use it all the time.
      Prep Time5 minutes
      Cook Time0 minutes
      Total Time5 minutes
      Course: Seasoning
      Cuisine: American
      Keyword: seasoned salt
      Servings: 0.5 cup
      Calories: 0.5kcal
      Author: Tanya Harris

      Ingredients

      Instructions

      • In a small bowl, whisk together all ingredients until fully combined.
      • Transfer the mixture to an airtight spice jar or container.
      • Store in a cool, dry place and use as needed to season meats, vegetables, and more.

      Nutrition

      Calories: 0.5kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.003g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 151mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 0.2mg | Iron: 0.01mg

      Moist Carrot Cake Recipe with Cream Cheese Frosting

      by 8 Comments

      My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.

      slice of carrot cake with fork on side

      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 love a good classic carrot cake, and this one is hands down my favorite. I got the recipe from Mrs. Miller, the mother of one of my husband's closest friends, and let’s just say—it’s incredible.

      My husband had bragged about this cake long before I ever tried it. Once I finally got a slice, I understood the hype.

      I mostly followed the original recipe. However, I added a twist to the frosting. I used a bit of maple syrup for extra flavor.

      I love finding small ways to elevate a recipe, and this was the perfect addition. Every time I make this cake for family and friends, they can’t stop talking about it either.

      If you like cake recipes, you should try this Carrot Cake Cheesecake recipe.

      A Quick Look at the Ingredients

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

      ingredients for carrot cake on table

      Dry Ingredients

      • All-purpose flour (or cake flour for a lighter crumb)
      • Baking soda and baking powder
      • Salt
      • Ground cinnamon, nutmeg, and optional cloves
      • Granulated sugar and brown sugar

      Wet Ingredients

      • Eggs
      • Vegetable oil (or canola oil)
      • Vanilla extract
      • Freshly grated carrots (never pre-shredded!)
      • Crushed pineapple

      Add-ins

      • pecans or walnuts

      For the Frosting

      • Cream cheese
      • Butter
      • Powdered sugar
      • Maple syrup
      • Vanilla extract

      Tools You’ll Need for This Recipe

      • Mixing Bowls
      • Whisk
      • Hand Mixer or Stand Mixer
      • Box Grater or Food Processor
      • Spatula
      • Cake Pans (Two 9-inch or Three 8-inch Round Pans, or a 9x13-inch pan)
      • Parchment Paper
      • Cooling Rack
      • Offset Spatula
      • Serrated Knife (Optional)

      How to Make This Easy Carrot Cake Recipe

      Prepare your pans and preheat your oven. Start by preheating your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

      Mix your dry ingredients. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.

      Blend the wet ingredients. In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined.

      dry ingredients mixed in bowl
      eggs and wet inrgdients in bowl

      Add the star ingredients. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed throughout the batter.

      Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which could make your cake dense.

      Finish the batter. Stir in the chopped pecans until evenly distributed.

      carrot cake batter in bwl with nuts on top

      Bake the cake. Divide the batter evenly between your prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

      Cool properly. Let the cakes cool in the pans for at least 10 minutes, then transfer to a wire rack to cool completely before frosting.

      carrot cake batter in baking pans
      baked carrot cakes cooling on rack

      Make the maple cream cheese frosting. Beat the cream cheese and butter together until smooth and fluffy.

      Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.

      cream cheese frosting in bowl

      Assemble your masterpiece. Place one cake layer on a serving plate, spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish.

      Chill before serving. Refrigerate the cake for at least 30 minutes before slicing for cleaner cuts.

      slice of carrot cake with fork breaking it apart

      What Makes Carrot Cake So Moist?

      It's the vegetable oil. I used to cringe when I thought about adding a whole cup of vegetable oil to a cake, but trust me, it keeps the cake moist and delicious. The carrots and pineapple add additional moisture as well.

      How to Store this Carrot Cake

      • Counter storage: Unfrosted carrot cake can be kept at room temperature, well-wrapped, for 1-2 days.
      • Refrigerator: Once frosted with cream cheese frosting, the cake must be refrigerated. It will keep beautifully for up to 4 days in an airtight container.
      • Freezer friendly: Both frosted and unfrosted carrot cake freeze exceptionally well. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

      Serving Suggestions

      • Serve slightly chilled for the perfect texture contrast between cake and frosting.
      • Pair with a strong cup of coffee or chai tea to complement the spices.
      • Garnish with additional toasted pecans for extra crunch and visual appeal.

      Tanya's Top Tips

      • Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
      • Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
      • Double the frosting if you like a carrot cake with a lot of frosting.
      carrot cake frosted on cake platter

      FAQs

      Can I make carrot cake ahead of time?

      Yes! Carrot cake actually tastes even better the next day as the flavors have time to develop. You can bake the cake layers in advance and store them wrapped at room temperature for a day or in the fridge for up to three days. The frosted cake can also be refrigerated for up to five days—just let it come to room temperature before serving.

      Do I have to use nuts in carrot cake?

      No, nuts are completely optional! While toasted pecans or walnuts add a nice crunch and depth of flavor, you can leave them out if you prefer a smoother texture. If you want a bit of texture without nuts, consider adding shredded coconut or raisins.

      I hope you love this Classic Carrot Cake Recipe as much as we do. Looking for more cake recipes? Try these out.

        slice of carrot cake with fork on side
        Print Recipe
        5 from 3 votes

        Carrot Cake Recipe

        My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.
        Prep Time30 minutes
        Cook Time25 minutes
        Cooling Time1 hour
        Total Time1 hour 55 minutes
        Course: Dessert
        Cuisine: American
        Keyword: carrot cake, carrot cake recipe
        Servings: 16 people
        Calories: 536kcal
        Author: Tanya Harris

        Ingredients

        For the Cake

        • 2 cups sifted all-purpose flour
        • 2 teaspoons baking soda
        • 1 teaspoon salt
        • 2 ½ teaspoons ground cinnamon
        • 2 cups granulated white sugar
        • 4 large eggs room temperature
        • 1 ½ cups vegetable oil
        • 2 cups finely grated carrots
        • 8 ounces crushed pineapple drained
        • 1 teaspoon vanilla extract
        • ⅓ cup chopped pecans toasted

        For the Cream Cheese Frosting

        • 8 ounces cream cheese softened
        • ½ cup unsalted butter softened
        • 1 ½ cups powdered sugar sifted
        • 2 tablespoons pure maple syrup
        • 1 teaspoon pure vanilla extract
        • A pinch of salt

        Instructions

        For the Cake

        • Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
        • In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chopped pecans.
        • Divide the batter evenly between the three prepared cake pans and smooth out the tops of the batter in the pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

        For the Cream Cheese Frosting

        • To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.
        • To assemble the cake, place one cake layer on a serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish. Chill the cake for at least 30 minutes before slicing for cleaner cuts.

        Notes

          • Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
          • Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
          • Storage: Store leftovers in the refrigerator for up to 4 days. I like to slice it up and wrap pieces individually. 

        Nutrition

        Calories: 536kcal | Carbohydrates: 55g | Protein: 5g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 357mg | Potassium: 141mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3118IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

        Jamaican Pepper Shrimp Recipe

        by Leave a Comment

        Jamaican pepper shrimp is a vibrant, spicy seafood dish packed with bold Caribbean flavors. These head-on shrimp simmer in a fragrant Scotch Bonnet pepper sauce, coming together in just one pan. It’s a quick and flavorful snack with the perfect kick of heat!

        Jamaican pepper shrimp in black pan

        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!

        Shrimp is a protein I could enjoy every week. This spicy Jamaican pepper shrimp is a favorite in my recipe collection. Though it is usually a street food snack in Jamaica, I have found it makes a great main dish with some sides. The bright color and intense flavor profile make this dish a showstopper at any meal.

        This recipe calls for a few unique ingredients, like annatto powder and head-on shrimp, but feel free to substitute these with what you have available. Use Sazon seasoning instead of annatto powder for a similar color and flavor, and if you prefer, swap head-on shrimp for peeled shrimp.

        Ingredients Needed

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

        • Shrimp: head-on, deveined (not peeled) shrimp, or peel-and-eat shrimp
        • Peppers: Scotch Bonnet chili peppers, stemmed and minced (wear gloves). Scotch bonnets are hard to find, so feel free to sub with habanero peppers or jalapeño peppers.
        • Seasonings: annatto (achiote) powder, all-purpose seasoning, ground allspice, and salt.
        • Aromatics: garlic (minced), diced yellow onion, fresh thyme.
        • Liquids: shrimp stock, white vinegar
        Ingredients for recipe on table with labels

        Tools Needed

        • Medium mixing bowl
        • Dutch oven or large pan with lid
        • Measuring spoons and cups
        • Cutting board and knife
        • Wooden spoon or spatula
        • Slotted spoon
        • Kitchen gloves (for handling hot peppers)

        How to Make This Recipe

        Step 1: In a medium bowl, combine the shrimp with the minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and ground allspice.

        Toss well to coat the shrimp evenly and let them marinate for 10 minutes.

        Raw shrimp in bowl covered with seasoning

        Step 2: Heat a Dutch oven or large pan over medium heat. Add the shrimp stock and bring it to a gentle simmer.

        Stir in the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.

        Step 3: Add the seasoned shrimp and thyme sprigs to the pan. The shrimp won't be submerged in the liquid but spread them out in the pan as much as possible.

        Cover and cook for 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are fully cooked.

        Garlic, onion, and broth in pan
        Shrimp in pan

        Step 4: Stir in the white vinegar and let it cook for another minute. Taste and add salt as needed. Using a slotted spoon, transfer the shrimp to a serving plate. Drizzle some of the cooking liquid over the top and serve hot.

        Spice Adjustments for Pepper Shrimp

        • Milder Version: Use only one pepper or swap it with a milder chili like a Fresno or serrano pepper.
        • Extra Heat: Add a dash of cayenne pepper or a spoonful of Scotch Bonnet pepper sauce for even more spice.

        Storage Information

        Store leftover pepper shrimp in an airtight container in the refrigerator for 3-4 days. For best results, reheat gently on the stovetop over medium-low heat until just warmed through. I don't recommend freezing this dish as the texture of the shrimp changes.

        Serving Suggestions

        This peppered shrimp pairs wonderfully with traditional Jamaican sides like:

        jamaican pepper shrimp close up in skillet

        Tanya's Top Tips

        • Always wear gloves when working with Scotch Bonnet peppers! These are extremely hot and can cause serious irritation if they come in contact with your skin or eyes.
        • Habanero peppers make a good substitute for Scotch Bonnet peppers, though they have a slightly different heat profile.
        • If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
        • Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.

        FAQs

        Where can I find annotto powder?

        You can find this powder at International Grocery stores or online.

        What gives Jamaican pepper shrimp that bright red color?

        The color of pepper shrimp comes from Scotch bonnet peppers, paprika, and annatto, and the cooking process that enhances the vibrant red hue.

        Jamaican pepper shrimp in black pan
        Print Recipe
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        Jamaican Pepper Shrimp

        Jamaican pepper shrimp is a vibrant, spicy seafood dish packed with bold Caribbean flavors. These head-on shrimp simmer in a fragrant Scotch Bonnet pepper sauce, coming together in just one pan. It’s a quick and flavorful snack with the perfect kick of heat!
        Prep Time10 minutes
        Cook Time10 minutes
        Total Time25 minutes
        Course: Appetizer
        Cuisine: Jamaican
        Keyword: jamaican pepper shrimp
        Servings: 4
        Calories: 127kcal
        Author: Tanya Harris

        Ingredients

        • 1 pound shrimp head-on, deveined (not peeled), or peel and eat shrimp
        • 2 Scotch Bonnet chili peppers stemmed and minced (wear gloves), or habanero peppers
        • 1 tablespoon all-purpose seasoning
        • 2 teaspoons ground annatto
        • 2 teaspoons ground allspice
        • ¾ cup shrimp stock plus more as needed
        • ¼ cup finely diced yellow onion
        • 2 cloves garlic minced
        • 2 tablespoons white vinegar
        • 3 sprigs fresh thyme
        • Salt to taste

        Instructions

        • In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.
        • Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
        • Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
        • Add the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.

        Video

        Notes

        • If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
        • Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.

        Nutrition

        Calories: 127kcal | Carbohydrates: 6g | Protein: 24g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 291mg | Potassium: 437mg | Fiber: 2g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 2mg

        Crispy Oven-Baked Fries (Homemade)

        by 2 Comments

        These golden oven-baked fries have a crispy outside and a soft, fluffy inside. They will satisfy your french fry cravings. Seasoned to perfection and baked until golden brown, these homemade fries are the perfect side dish for almost any meal!

        oven baked fries in plate with kecthup on side with red towel on side

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

        I have a ton of comfort foods, and French fries are one of them. Whether deep-fried or air-fried, I like them all.

        I’m excited about these oven baked fries because they get so crispy with that perfect golden crust on the outside while staying soft and fluffy inside. The cornstarch slurry trick allows the fries to get super crispy in the oven without the powdery flavor.

        If you're like me and love a good dip for your fries, you’ll want to check out my spicy mayonnaise!

        What Makes These Oven Fries So Crispy?

        The secret to crispy oven fries is all about a few techniques:

        1. Soaking the potatoes in hot water releases excess starch which helps them crisp up better. You could also soak them in cold water for 1 hour if you prefer that method.
        2. Drying the potatoes thoroughly after soaking prevents them from steaming in the oven.
        3. The cornstarch slurry creates a thin coating that becomes crispy when baked.
        4. Proper spacing on the baking sheet allows for air to circulate around each fry.
        5. Flipping halfway ensures they brown evenly on both sides.

        Ingredients

        • Russet potatoes - Their high starch content makes them perfect for crispy fries
        • Cornstarch - The secret to a crispy exterior without deep frying
        • Cold water - For the cornstarch slurry
        • Vegetable oil - For that golden exterior
        • Salt - Enhances all the flavors. You could also use my favorite french fry seasoning.
        ingredients for oven baked fries on table

        Tools

        • Sharp knife or french fry cutter
        • Large bowl
        • Small bowl for slurry
        • Baking sheet
        • Parchment paper
        • Clean kitchen towels or paper towels
        • Spatula for flipping

        How to Make Oven Baked Fries

        Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it. Wash and peel the potatoes if desired, then cut them into ¼-inch thick sticks.

        Place the potato sticks in a large bowl and cover them completely with hot tap water. Let them soak for 10 minutes, then drain and pat them completely dry with a clean towel.

        cut potatoes soaking in water

        TIP: Cutting your fries to an even thickness ensures they’ll cook at the same rate. Aim for ¼-inch thickness for the perfect balance of crispy outside and fluffy inside.

        Step 2: Whisk together the cornstarch and water in a separate bowl to make a slurry. Add the dried potato sticks to a large bowl and toss with cornstarch slurry to coat evenly. Drizzle vegetable oil over the coated potatoes and mix well to distribute evenly.

        potatoes in bowl with tongs on side after being tossed in slurry

        Step 3: Spread the fries in a single layer on the prepared baking sheet, making sure they don’t touch. Bake for 20 minutes, then remove from the oven and flip each fry. Bake for another 15-20 minutes or until golden and crispy.

        uncooked fries on baking sheet
        baked fries on baking sheet pan

        TIP: Don’t overcrowd the baking sheet! If necessary, use two baking sheets to ensure the fries crisp up rather than steam.

        Step 4: Immediately after removing from the oven, sprinkle with salt or your favorite seasoning. Serve hot with your favorite dipping sauce.

        close up of baked fries on sheet pan

        Customize to Your Taste

        • Garlic Parmesan Fries: Toss with minced garlic and grated Parmesan cheese during the last five minutes of baking.
        • Spicy Fries: Add cayenne pepper or chili powder to your seasoning mix.
        • Herb Fries: Sprinkle with fresh rosemary, thyme, or dill after baking.
        • Loaded Fries: Top with cheese during the last 5 minutes of baking, add bacon bits and green onions after baking.

        What to Serve with Oven Baked Fries

        These crispy oven baked fries go well with:

        • Juicy homemade burgers
        • Grilled chicken sandwiches
        • Crispy chicken tenders
        • Your favorite dipping sauces (ketchup, aioli, or spicy mayo)

        How to Store Leftover Fries

        Allow the fries to cool completely, and then store any leftover homemade fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 400°F oven for about 5-10 minutes until heated through and crispy again. Don’t use the microwave as it will make them soft.

        Make-Ahead Tip: You can prep these fries up to 8 hours ahead! Cut the potatoes, soak them in cold water, and refrigerate them until ready to bake. Just make sure to dry them thoroughly before continuing with the recipe. Perfect for when you're entertaining!

        oven baked fries in plate with kecthup on side

        Can You Freeze Oven Baked Fries?

        You can freeze these fries before or after baking:

        • Before baking: Complete steps through the cornstarch slurry coating, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding about 5-10 minutes to the cooking time.
        • After baking: Let them cool completely, then freeze in a single layer. Reheat from frozen in a 425°F oven until crispy again, about 10-15 minutes.

        Tanya’s Top Tips

        • Choose the right potato: Russet potatoes work best because of their high starch content and low moisture
        • Cut evenly: Try to make all your fries the same size for even cooking
        • Season while hot: Salt and seasonings stick better to hot fries right out of the oven
        • Serve immediately: These fries are at their best when freshly made

        I hope you love these fries as much as we do. Looking for more fry recipes? Try these out:

        If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

        oven baked fries in plate with kecthup on side with red towel on side
        Print Recipe
        5 from 1 vote

        Oven Baked Fries

        These golden oven-baked fries have a crispy outside and a soft, fluffy inside. They will satisfy your french fry cravings.
        Prep Time20 minutes
        Cook Time35 minutes
        Total Time55 minutes
        Course: Side Dish
        Cuisine: American
        Keyword: baked fries, oven baked french fries
        Servings: 4
        Calories: 159kcal
        Author: Tanya Harris

        Ingredients

        • 2 large russet potatoes cut into ¼-inch sticks
        • Hot tap water enough to fully cover potatoes for soaking
        • 2 tablespoons cornstarch
        • 2 tablespoons cold water for the slurry
        • 2 tablespoons vegetable oil
        • Salt to taste

        Instructions

        • Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
        • Place the cut potato sticks in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain and dry them thoroughly with a clean towel.
        • In a separate bowl, whisk together the cornstarch and water to make a slurry. Add the dried potato sticks to a large bowl and toss with cornstarch slurry to coat evenly.
        • Drizzle the vegetable oil over the potatoes and mix well.
        • Spread the fries in a single layer on the prepared baking sheet, not overlapping. Bake for 20 minutes, then remove and flip each fry.
        • Return to the oven and bake for an additional 15-20 minutes or until golden.
        • Sprinkle with salt or your favorite seasonings immediately after removing from the oven. Serve hot with your favorite dipping sauce.

        Notes

        Add your salt and seasonings immediately after removing the fries from the oven while they are still hot. This helps the seasonings stick better and distribute more evenly than if you wait until they've cooled.

        Nutrition

        Calories: 159kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 6mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg

        Homemade Ginger Dressing Recipe (Hibachi Style)

        by Leave a Comment

        This Homemade Ginger Salad Dressing has a fresh flavor with just the right balance of sweet, savory, and tangy. It takes only minutes to make in a food processor or blender and is the perfect Asian-inspired dressing for your salads.

        ginger dressing in glass bottle

        I’m obsessed with Japanese hibachi restaurants—seriously, they’re such a vibe! But what do I always look forward to the most? That insanely good ginger dressing.

        Sure, you can grab a bottle at the store, but once I started making it at home, there was no going back. It’s super easy to whip up with just a few ingredients, and the flavor? Unreal.

        This recipe features fresh onion and ginger, with soy sauce, tomato paste, sugar, black pepper, hot sauce, and rice vinegar adding bold, well-rounded flavor. All you need is a food processor or blender to bring it all together.

        If you love homemade dressings, be sure to try my sweet onion dressing recipe too!

        Ingredients Needed

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

        • Fresh Ginger – Choose firm, smooth ginger root. Avoid wrinkled or moldy pieces; the fresher the ginger, the better the dressing.
        • Yellow Onion – Adds natural sweetness and depth. Look for a medium-sized, firm, and heavy onion.
        • Base Ingredients – Avocado oil (or vegetable oil), soy sauce, rice vinegar, and water for the perfect consistency.
        • Flavor Enhancers – Tomato paste, granulated sugar, black pepper, and optional hot sauce for a bit of heat.
        ingredients for ginger dressing on table

        Tools Needed

        • Food processor or blender
        • Cutting board
        • Knife
        • Measuring cups & spoons
        • Airtight container

        How to Make Ginger Salad Dressing

        Prep the ingredients – Peel and roughly chop the ginger and onion. The pieces don’t need to be too small since they’ll be blended.

        Set up your food processor or blender – Add all ingredients to the bowl or pitcher.

        ingredients in the food processor bowl
        processed ingredients for the ginger dressing in the food processor bowl

        Blend to your desired texture – If you prefer a chunkier dressing like I do, pulse the mixture in short bursts. For a smoother consistency, blend continuously.

        spoon holding up ginger dressing to show texture

        Adjust the thickness – If the dressing is too thick, add water one tablespoon at a time and pulse until pourable but not runny.

        Taste and tweak – Adjust seasoning as needed. More hot sauce for spice, extra soy sauce for saltiness, or a touch more sugar for balance.

        Tips and Variations

        • For a smoother dressing, blend continuously instead of pulsing.
        • Swap sugar for honey for a more natural sweetener.
        • Make it creamy by adding 1 tablespoon of tahini or mayo.
        • Use low-sodium soy sauce if you’re watching your salt intake.
        • The dressing will separate in the fridge. Simply shake it up to combine it again.
        ginger dressing on salad

        Storage and Shelf Life

        • Store leftover dressing in an airtight container in the refrigerator for up to a week.
        • Freeze in ice cube trays or an airtight container for 4-6 weeks.

        Serving Suggestions

        This dressing is incredibly versatile! Try it in marinades, over roasted vegetables, or as a dip.

        FAQs

        What’s the difference between ginger dressing and ginger sauce?

        Ginger dressing is a thinner condiment made with ginger, soy sauce, rice vinegar, and sesame oil. Ginger sauce is usually a thicker paste with ginger, garlic, and sometimes soy sauce.

        Can I make ginger dressing without a food processor?

        Yes! You can grate the ginger and onion and mix everything by hand in a bowl. It takes more effort but it still tastes amazing.

        ginger dressing in glass container
        Print Recipe
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        Homemade Ginger Dressing

        This Homemade Ginger Salad Dressing has a fresh flavor with just the right balance of sweet, savory, and tangy. It takes only minutes to make in a food processor or blender and is the perfect Asian-inspired dressing for your salads.
        Prep Time10 minutes
        Total Time10 minutes
        Course: Sauce
        Cuisine: American, Japanese
        Keyword: ginger dressing
        Servings: 8
        Calories: 137kcal
        Author: Tanya Harris

        Ingredients

        • ½ cup yellow onion cut into large chunks
        • ⅓ cup fresh ginger peeled and cut into large chunks
        • ½ cup avocado oil or vegetable, canola oil, or grapeseed oil
        • ¼ cup soy sauce or coconut aminos for a gluten-free option
        • ¼ cup rice vinegar
        • 1 tablespoon tomato paste
        • 1 tablespoon granulated white sugar
        • 1 teaspoon hot sauce optional, adjust to taste
        • ½ teaspoon ground black pepper
        • 2 tablespoons water

        Instructions

        • Add all ingredients to a blender or food processor. Pulse in short bursts until finely chopped but still slightly chunky. For a smoother texture, blend continuously.
        • Serve immediately or store in an airtight container in the refrigerator for up to one week.

        Notes

        • If the dressing is too thick, add water one tablespoon at a time, pulsing until the desired consistency is reached.

        Nutrition

        Calories: 137kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 435mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg

        Whiskey Sour Recipe: A Classic Cocktail

        by Leave a Comment

        The whiskey sour cocktail is a perfect balance of sweet, sour, and warmth from the bourbon, creating one of the most satisfying cocktails. It's a simple drink that anyone can master, but the right technique makes all the difference.

        whiskey sour in glass with cherry on top

        I've always been drawn to whiskey drinks – something about that rich amber liquid just speaks to me. After years of trying different bourbon recipes, I still love the whiskey sour.

        It is my favorite drink when I want something refreshing. It also has enough flavor to remind me that I'm drinking whiskey. It's the perfect introduction for friends who claim they "don't like whiskey" and a reliable standby for those of us who appreciate a well-crafted bourbon cocktail.

        If you like whiskey cocktails, be sure to try my bourbon martini.

        A Quick Look at The Ingredients

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

        • bourbon or rye whiskey (I use Woodford Reserve (bourbon) or Uncle Nearest (Tennessee whiskey), but any bourbon you prefer will work.)
        • fresh lemon juice
        • simple syrup
        • egg white (optional, but recommended). Using egg whites technically makes this drink a Boston sour.
        • Lemon twist or cherry for garnish
        • Dash of Angostura bitters (optional)

        How to Make a Whiskey Sour Cocktail

        Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.

        Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."

        whiskey sour ingredients in cocktail shaker

        Strain the mixture into a clean glass, discarding the ice.

        Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture.

        Strain into a rocks glass over fresh ice.

        shiskey sour being poured into glass
        foam being poured into glass

        Garnish with a lemon twist or cherry.

        whiskey sours in glass with cherry on top

        How to Get the Best Foam

        The secret to a beautiful, silky foam on your whiskey sour cocktail comes from the egg white, but it also depends on the shaking technique. I use both the wet shake and dry shake techniques.

        Start with a wet shake—shaking your ingredients with ice first. This helps emulsify the egg whites while also beginning to chill the drink.

        Then, strain the liquid, remove the ice, and put the liquid back into the shaker. Shake again without ice—the dry shake—to fully aerate the egg whites and create that luxurious, velvety foam. Don’t rush either step; shake vigorously for about 15 seconds.

        No Egg? No Problem

        The classic whiskey sour doesn't contain egg white, but no egg white means no pretty foam on top. If you prefer to skip the egg white (or have concerns about consuming raw eggs), you have options:

        • Use aquafaba (the liquid from a can of chickpeas) as a vegan alternative—about 1 tablespoon works well. I'll be honest: We felt that the aquafaba made the drink smell a little beany. However, it worked and created foam.
        • Try Fee Foam Cocktail Foamer for an egg-free alternative.
        • Simply make the cocktail without foam and serve it on the rocks – it'll still be delicious, just with a different texture.
        • Use pasteurized egg whites if raw eggs are your only concern
        whiskey sour in glass on table

        A Brief History

        The Whiskey Sour has been around for over a century, though its origins go back even further. While Jerry Thomas’ The Bartender’s Guide (1862) included various sour cocktails, the first documented mention of the Whiskey Sour appeared in an 1870 Wisconsin newspaper, the Waukesha Plain Dealer.

        Before it became a classic cocktail, sailors were already mixing whiskey with citrus juice to help prevent scurvy during long voyages. What started as a practical way to stay healthy eventually evolved into a balanced, refreshing drink that’s stood the test of time.

        Delicious Variations

        Once you've mastered the classic, try these tasty variations:

        • New York Sour: Float ½ oz of red wine on top for a beautiful layered effect
        • Maple Sour: Substitute maple syrup for simple syrup
        • Ginger Sour: Add a splash of ginger liqueur or use ginger syrup
        • Smoked Sour: Use a smoky whiskey like a peated Scotch for a completely different profile
        • Berry Sour: Muddle fresh berries in the bottom of your shaker before adding other ingredients

        Looking for more whiskey cocktails? Try these out:

        I hope you enjoy this classic cocktail as much as I do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

        whiskey sour in glass with cherry on top
        Print Recipe
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        Whiskey Sour

        The whiskey sour cocktail is a perfect balance of sweet, sour, and warmth from the bourbon, creating one of the most satisfying cocktails. It's a simple drink that anyone can master, but the right technique makes all the difference.
        Prep Time5 minutes
        Total Time5 minutes
        Course: Cocktails
        Cuisine: American
        Keyword: Whiskey Sour
        Servings: 1 person
        Calories: 191kcal
        Author: Tanya Harris

        Ingredients

        • 2 ounces bourbon whiskey
        • ¾ ounce fresh lemon juice
        • ½ ounce simple syrup adjust to taste
        • 1 egg white optional
        • Ice optional

        Instructions

        • Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.
        • Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."
        • Strain the mixture into a clean glass, discarding the ice.
        • Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture. Strain into a rocks glass over fresh ice. Garnish with a lemon twist or cherry.

        Notes

        • The method of using the wet shake and then a dry shake is to help get the beautiful foam on top of the glass if using egg whites.
        • If you prefer to avoid the egg white but still want the foam, fee foam
          is a good alternative.

        Nutrition

        Calories: 191kcal | Carbohydrates: 13g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 59mg | Potassium: 88mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 1mg

        The Creamiest Vodka Sauce Recipe

        by Leave a Comment

        This homemade vodka sauce perfectly balances rich creaminess and bright tomato flavor. This sauce perfectly balances rich creaminess and bright tomato flavor. Its smooth texture and hint of vodka make any pasta taste like a restaurant meal in just 20 minutes.

        vodka sauce in pan with spoon

        Look, I’m all about those easy weeknight dinners that still feel special. Pasta with a tasty vodka sauce is my favorite when I want comfort food. Hello, penne alla vodka! It’s quick, easy, and perfect for when I want comfort food without spending hours in the kitchen.

        My spicy vodka rigatoni has always been a favorite—both for me and my spice-loving friends!

        However, I understand that not everyone wants their taste buds challenged with every bite. That’s why this classic, non-spicy vodka sauce had to make it onto the blog. Trust me - it’s just as good without the heat, and might just become your new pasta night obsession.

        What Makes This Vodka Pasta Sauce So Special?

        If you’ve never made vodka sauce, you’re in for a treat! The vodka enhances the tomatoes, adding a little tang and richness without any boozy taste. Don’t worry—the alcohol cooks off, leaving behind nothing but flavor.

        We’ve tested this recipe to perfection, and our technique ensures it turns out just right every time. Plus, it comes together in no time!

        vodka sauce covering penne noodles

        A Quick Look at the Ingredients

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

        • The Base: unsalted butter, tomato paste (This gets caramelized in butter, which deepens the flavor and reduces the acidity)
        • Aromatics & Seasonings: onion powder, garlic powder, salt
        • The Stars of the Show: vodka (Don’t worry, the alcohol cooks off, leaving just a wonderful depth of flavor), heavy cream, parmesan cheese, water.
        ingredients for vodka sauce on table

        How to Make This Creamy Vodka Pasta Sauce

        Step 1: Melt the butter in a skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly. Add onion powder, garlic powder and salt. Stir to combine and cook for about 2 minutes until fragrant.

        tomato paste and seasonings and butter in skillet

        Step 2: Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.

        Step 3: Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, occasionally whisking until the sauce thickens.

        vodka sauce in skillet

        Remove from heat and stir in the parmesan cheese until melted and smooth.

        Serve over your favorite pasta, topped with additional parmesan cheese.

        vodka sauce covering noodles with basil leaf on top

        Tanya’s Top Tips

        • Don’t skip cooking the tomato paste in butter! This crucial step caramelizes it, deepens the flavor, enhances natural sweetness, and cuts acidity.
        • Make sure your heavy cream is at room temperature. This helps prevent separation in the sauce.
        • Use freshly grated parmesan cheese rather than pre-shredded for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
        • Try adding a sprinkle of chopped fresh parsley just before serving for a bright pop of color and flavor.

        Perfect Pairings for Vodka Sauce

        This sauce works beautifully with several pasta shapes, but these are my top recommendations:

        • Rigatoni: My personal favorite! The ridges and larger tubes capture pockets of the creamy sauce in the most satisfying way.
        • Penne: The classic choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
        • Any ridged pasta: Generally, pasta shapes with ridges or tubes are perfect for holding and distributing creamy sauces like this one.
        vodka sauce in skillet

        Make It Your Own

        • Add protein: Grilled chicken, shrimp, or Italian sausage make this a heartier meal.
        • Veggie boost: Sautéed mushrooms, peas, or spinach fold in beautifully.
        • Heat option: If you’re like me and sometimes crave a kick, add ¼-1/2 teaspoon of red pepper flakes when you add the other spices.
        • A splash of extra cream or a dollop of mascarpone cheese stirred in at the end takes this sauce to the next level.
        • Vodka Substitute: If you want to skip the vodka, use the same amount of chicken broth or water. Add a squeeze of lemon juice for flavor. It won’t have the exact same, but it will still be rich, creamy, and delicious!

        Storage Tips

        This sauce will keep in the refrigerator for up to 4 days in an airtight container. It will thicken when chilled, so when reheating, add a splash of water or cream and warm gently over low heat, stirring frequently.

        This vodka sauce freezes beautifully. Just let it cool, store it in an airtight container, then thaw and reheat gently to prevent separation.

        For best results, reheat over low heat on the stove or in short bursts in the microwave, stirring frequently to maintain its creamy texture.

        FAQs

        Is there actual alcohol in vodka sauce?

        Yes, but don’t worry—the alcohol mostly cooks off as the sauce simmers, leaving behind only its subtle depth of flavor. If you’re concerned, you can let it simmer a little longer to reduce the alcohol even more.

        What do you make with vodka sauce?

        Vodka sauce is perfect with pasta (hello, penne alla vodka!), but it’s also great as a dip for bread, spooned over grilled chicken, or even drizzled on a homemade pizza for a creamy tomato twist.

        Looking for more easy weeknight pasta sauce recipes? Try my vegetarian spaghetti sauce.

        Let me know in the comments if you try this creamy vodka pasta sauce! Leave a comment below to show me how it turned out.

        vodka sauce in pan with spoon
        Print Recipe
        No ratings yet

        Vodka Sauce Recipe

        This homemade vodka sauce perfectly balances rich creaminess and bright tomato flavor. This sauce perfectly balances rich creaminess and bright tomato flavor. Its smooth texture and hint of vodka make any pasta taste like a restaurant meal in just 20 minutes.
        Prep Time8 minutes
        Cook Time12 minutes
        Total Time20 minutes
        Course: Sauce
        Cuisine: Italia-American, Italian
        Keyword: Vodka Sauce
        Servings: 4 people
        Calories: 400kcal
        Author: Tanya Harris

        Ingredients

        • 4 tablespoons unsalted butter or salted,
        • 6 ounces tomato paste
        • ½ teaspoon Onion powder
        • ¼ teaspoon Garlic powder
        • ¼ cup vodka
        • 1 cup heavy cream room temperature
        • ¼ cup loosely packed grated parmesan cheese plus more for serving
        • ½ cup water
        • Salt to taste

        Instructions

        • Melt the butter in a medium skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly.
        • Add onion powder and garlic powder. Stir to combine and cook for about 2 minutes until fragrant.
        • Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.
        • Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened.
        • Remove from heat and stir in the parmesan cheese until melted and smooth. Add salt to taste.
        • Serve over your favorite pasta, topped with additional parmesan cheese.

        Notes

        Pasta Shapes that work well with Vodka Sauce:
        • Penne: This is the most traditional choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
        • Rigatoni: Some restaurants serve vodka sauce with rigatoni. Like penne, rigatoni's ridges and tube-like shape are well-suited for holding creamy sauces.
        • Pasta shapes with ridges or tubes: Generally, pasta shapes with ridges or tubes are effective at holding and distributing creamy sauces like vodka sauce.

        Nutrition

        Calories: 400kcal | Carbohydrates: 11g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 472mg | Potassium: 507mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1927IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 1mg