Tender Chicken and Green Bean Stir Fry

December 17, 2024 by Tanya 12 Comments

This Chicken and Green Bean Stir Fry recipe is a delicious quick meal that can be made any day of the week—tender pieces of chicken and green beans covered in an amazing garlic and ginger-based sauce.

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

I recently purchased a Cast Iron wok, and I’ve been going crazy making stir-fry food lately. I love Asian food, especially stir-fried food. My healthy chicken and green beans recipe is inspired by the famous Panda Express String Bean Chicken Breast.

In order to get the tenderest pieces of chicken in this recipe, I do a process called velveting the chicken. This easy yet simple trick gets the smoothest and velvety chicken you will ever taste. Ever wonder how your favorite Chinese takeout does it? They velvet it.

Looking for other quick weeknight stir fry meals? Try out my Zucchini Mushroom Chicken, Healthier General Tso's Chicken (Air Fryer Recipe) or Mongolian Beef recipes.

Ingredients

Here's what you will need to make the best Chicken and Green Bean Stir Fry you've ever tasted:

Oil - I've used vegetable oil to fry the chicken, but any light flavored oil like sunflower oil or avocado oil would work well too. I also use sesame oil later in the cook to flavor the sauce.
Chicken - Thinly sliced chicken breast meat.
Baking soda - helps to tenderize and velvet the chicken meat.
Green beans - washed and trimmed.
Onion - I used a white onion but a red onion would work too.
Aromatics - I use both minced garlic and grated ginger in the stir fry.
Soy sauce - I use both low sodium soy sauce and dark soy sauce in the stir fry sauce.
Vinegar - I use rice vinegar in the stir fry sauce, sherry vinegar would be a good substitute.
Seasoning - white sugar to balance sweetness in stir fry and salt and black pepper to taste.

Tools Needed

Large Wok or Skillet
Mixing Bowls (for prepping ingredients)
Tongs or Spatula (for stirring and tossing)
Sharp Knife (for slicing chicken and prepping vegetables)
Cutting Board
Measuring Spoons and Cups

How to Make Chicken and Green Bean Stir Fry

First, I prepare my chicken breasts by velveting them. You can totally skip this step if you are short on time or if you don’t care much about smooth velvet chicken.

Slice your chicken breasts into thin strips and place them in a bowl. Cover them with baking soda and toss until they are all coated. Cover and place in the refrigerator for 30 minutes.

Meanwhile, mise en place your ingredients by getting everything sliced, diced, and mixed. Stir fries need to be cooked quickly so you need to have everything already chopped out and prepped.

Chop your onion, mince your garlic, grate your ginger, and snap/trim your green beans. I place mine into little glass bowls.

Then I mix my sauce by combining soy sauce, dark soy sauce, rice vinegar, sesame oil, and white sugar.

After my 30 min time of the chicken being in the fridge is up, I remove the chicken and rinse it under cold water in order to remove all the baking soda. Then I dry the chicken pieces with good quality paper towels.

Gather all your ingredients and get ready to cook.

Prepare your wok by turning it on over medium-high heat.

TOP TIP: If using cast iron, I will only go up to medium-high as it gets super hot. If using stainless steel, I'm ok with increasing the heat a little more.

Once the wok is hot, add oil and allow it to heat up a bit, about 30 seconds. Then add chicken and let that cook until all pieces are done, for about 5 minutes. Season with salt and pepper.

sliced of chicken breast in pan seasoned with salt and pepper

Remove chicken and place in a clean bowl. Add onions, garlic, and ginger and cook for about 3 minutes or until onions have softened.

Add green beans, with a pinch of salt and a pinch of black pepper, and cook for about 7-8 minutes until they are slightly tender.

green beans and onions cooking in skillet

Then add chicken back to the wok or pan along with the sauce. Stir to combine and cook for an additional 1-2 minutes in the sauce.

Remove and serve.

Tanya's top tips

These tips will help you make the best chicken and green bean stir fry you've ever tasted:

Prepare all your ingredients before you start cooking as stir frying is a quick cooking technique and you need to have everything ready at hand.
Velveting the chicken is an added step, but it is worth the extra time and results in lovely tender pieces of chicken.
Make sure you wash off the baking soda before stir frying the chicken, or it will affect the taste.
Dry the chicken thoroughly before stir frying to ensure it fries rather than steams.
Don't be tempted to fry the chicken in sesame oil, this is only used to flavor the sauce as sesame oil has a very low burn temperature compared to vegetable oil.

Variations

I've used chicken breast, but you could swap the chicken breast for thin strips of skinless, boneless chicken thighs.
Thin slices of pork tenderloin would be a great alternative to chicken.
Feel free to add in extra vegetables, like bell peppers, mushrooms, baby corn, green onions, or sugar snap peas.
If you like chili heat, add some freshly sliced red chilies, or a pinch of red pepper flakes to the stir fry.

Serving suggestion

This recipe goes great with a side of steamed white or brown rice, or with some stir fried noodles. Why not try it with this Pressure Cooker Brown Rice.

I hope you enjoy this green bean chicken recipe as much as we do.

How to store Chicken & Green Bean Stir Fry

Meal prep - This recipe is perfect for a weeknight meal as well as meal prep. I like to store them in my containers along with brown rice (see image below).

Refrigerator - Leftovers or meal prep portions, can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer - Once cooked and cooled, portion the stir fry into individual airtight containers (see meal prep containers below). The place in the freezer for up to 3 months. Defrost thoroughly before heating up in the microwave.

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Watch this video tutorial and see how I make this Easy Chicken and Green Bean Stir Fry from start to finish.

FAQs

What does baking soda do in a stir fry?

Baking soda is great for tenderizing meat, giving it a soft almost velvet like texture. It's really important to rinse it off the meat after 30 minutes, and before you start stir frying the chicken, otherwise it won't taste right.

Do you need to blanch green beans before stir frying?

No, I like the green beans to retain their crunch, so there is no need to blanch them first, just pop them straight into the hot oil in the wok.

If you have tried making my Chicken and Green Bean Stir Fry recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Print Recipe

4.60 from 5 votes

Chicken and Green Bean Stir Fry

This Chicken and Green Bean Stir fry chicken recipe is a delicious stir fry recipe that can me made any day of the week. Tender pieces of chicken, perfectly cooked green beans, covered in an amazing ginger based sauce.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Chinese

Keyword: chicken and green bean stir fry

Servings: people

Calories: 377kcal

Author: Tanya

Equipment

Ingredients

1.5 lbs chicken breast thinly sliced
1 Tablespoon baking soda optional
2 Tablespoon low sodium soy sauce
1 Tablespoon dark soy sauce
1 Tablespoon rice vinegar
1 teaspoon white sugar
½ teaspoon sesame oil
4 Tablespoon Vegetable oil separated
1 lb green beans trimmed
1 medium white onion sliced
1 Tablespoon garlic minced
1 Tablespoon ginger grated
Salt and pepper to taste.

Instructions

Optional Step: Add baking soda to chicken and toss to combine. Set aside in refrigerator for 30 minutes.
In a small bowl combine soy sauce, dark soy sauce, rice vinegar, sugar, and sesame oil and set aside.
Remove chicken from refrigerator and rinse off the baking soda. Place chicken pieces in paper towel and dry them.
Heat wok or skillet over medium high heat. Once hot, add in about 3 Tablespoons of oil. Add chicken pieces. Season with a pinch of salt and pepper, stirring while it cooks, for about 5 minutes. Remove chicken pieces once they are cooked.
Add remaining oil and add in onions, garlic, and ginger. Stir and cook until the onions have softened, about 3 minutes. Add green beans and stir until softened, about 7-8 minutes.
Add chicken and sauce to the wok. Stir and allow to cook for about 2 minutes more.
Remove and serve.

Video

Notes

This recipe can be made in a wok or skillet.
If short on time, skip the velveting process.

Nutrition

This post was originally published July 16, 2019. It has been updated with new information and photos.

Homemade Eggnog Recipe (Spiced and Velvety)

December 10, 2024 by Tanya Leave a Comment

This creamy and rich homemade eggnog recipe is the perfect drink to prepare this Holiday season. Seasoned with the perfect spice mix of cinnamon, nutmeg, and ginger, this is an eggnog recipe you'll want to make year after year.

eggnog in glass with cinnamon stick sticking out

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

I was once intimidated by the thought of making eggnog from scratch. There are so many methods, and the idea of tempering eggs felt like something only professional chefs could pull off. At one point, I even considered trying the "raw egg" version that some recipes suggest—but I couldn’t quite get myself on board with that idea.

Eventually, I decided to face my fears and try cooked eggnog. Spoiler alert: it’s much easier than expected! I never looked back once I learned how simple and rewarding the process is. Making eggnog from scratch has become one of my favorite holiday traditions.

If you love eggnog like I do, check out my eggnog bread pudding.

A Quick Look at the Ingredients and Tools You Need

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

The Star Ingredient, Egg Yolks: The foundation of traditional eggnog, giving it its rich, creamy texture. I only use egg yolks in this recipe; I use the egg whites to make egg white omelets.
Whole milk and heavy cream: These create the creamy, velvety texture essential to eggnog.
Granulated sugar: Balances the richness and enhances the flavor with sweetness.
Vanilla extract, ground cinnamon, ginger powder, and nutmeg: These spices bring warmth and festive flavor to the eggnog.
Optional Add-In: Bourbon, rum, or brandy for a boozy version that pairs well with the spices.

Tools You’ll Need

Medium saucepan
Large mixing bowl
Whisk
Thermometer
Fine-mesh sieve
Pitcher or large bowl

Step by Step Directions on How to Make Homemade Eggnog

Step 1: Warm the Milk and Spices

In a medium saucepan, combine the whole milk, ground cinnamon, ginger powder, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is steaming and the spices are fragrant. Be careful not to let the mixture boil, as we want to infuse the flavors without scalding the milk.

Step 2: Whisk the Egg Yolks and Sugar

In a large bowl, whisk together the egg yolks and sugar until the mixture becomes light, fluffy, and pale in color. This helps dissolve the sugar and creates a smooth base for the eggnog.

Step 3: Temper the Eggs

To avoid curdling the eggs, gradually pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly. Once combined, pour this tempered mixture back into the saucepan with the remaining milk.

Step 4: Cook Until Thickened

Cook the mixture over low heat, stirring frequently, until it thickens slightly and coats the back of a spoon. Use a kitchen thermometer to check the temperature—it should reach 160°F–165°F (71°C–74°C). This ensures the eggs are safe to consume. Avoid boiling, as it may curdle the mixture.

Step 5: Strain and Cool

Pour the thickened mixture through a fine-mesh sieve into a pitcher or bowl to remove cooked egg bits or spice sediment. This step ensures a silky-smooth eggnog.

Step 6: Add Cream and Flavorings

Stir in the heavy cream, vanilla extract, and alcohol if using.

Step 7: Chill and Serve

Cover and refrigerate the eggnog for at least 2 hours or, ideally, overnight. This resting time allows the flavors to meld together beautifully. Serve chilled, garnished with a sprinkle of freshly grated nutmeg for the ultimate holiday treat. However, you could also serve it warm and enjoy it immediately.

eggnog in glas with cinnamon stick sticking out

What Is Tempering Eggs?

When making eggnog, tempering eggs involves slowly adding a small amount of hot liquid (in this case, the spiced milk mixture) into the beaten egg yolks while whisking constantly. This gradually raises the temperature of the yolks so they can be safely incorporated into the rest of the hot mixture without curdling.

Make Ahead and Storage Instructions

Make Ahead:
Homemade eggnog is even better after resting for a day or two, as the flavors deepen. You can prepare it up to 3 days in advance.

Storage:
Store the eggnog in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving to reincorporate any separated layers.

Reheating Tips:
If you’d like to serve it warm, gently reheat individual servings over low heat, stirring constantly to prevent curdling.

Tanya's Tips for the Best Eggnog

Fresh Spices: Freshly grated nutmeg makes a huge difference, providing a more vibrant and aromatic flavor. I stick with ground cinnamon and ground ginger powder in this recipe.
Temperature Control: Keep a close eye on the heat while cooking the eggnog. A thermometer is your best friend for achieving the perfect consistency without scrambling the eggs. The eggnog should reach 160°F–165°F (71°C–74°C). If you find the eggnog getting too hot, lower the heat and remove the pan from the heat for a few seconds.
Customizable: Adjust the spices or alcohol to suit your taste. For a non-alcoholic version, simply omit the spirits.
Toppings:Top your eggnog with whipped cream or freshly grated nutmeg for the perfect finishing touch. Some people like to use whipped egg whites for a lighter, frothier texture. I personally skip this step because I prefer not to use raw egg whites. However, if you’d like to try it, I recommend using pasteurized eggs, which are gently heated to kill bacteria, making them safe to consume raw.

eggnog in glass with jar of eggnog with sign that says eggnog

FAQs

Is it safe to drink eggnog with raw eggs?

Traditional recipes often use raw eggs, but this recipe involves cooking the mixture to 160°F, which eliminates any risk of harmful bacteria while keeping the creamy texture intact. If using raw eggs, I suggest you use pasteurized eggs, which are gently heated to kill bacteria, making them safe to consume raw.

What if my eggnog curdles?

Curdling happens when the mixture overheats. If you notice slight curdling, strain the eggnog through a fine-mesh sieve and whisk it vigorously to smooth it out.

What spices are best for eggnog?

Nutmeg, cinnamon, and ginger are the most common, but you can experiment with cloves or cardamom for unique flavor twists.

I hope you love this eggnog recipe as much as we do! Looking for more Holiday drinks, try these out:

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

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No ratings yet

Homemade Eggnog Recipe (Spiced and Velvety)

Prep Time10

Cook Time20

Chill Time2

Total Time2 30

Course: Drinks

Cuisine: American

Keyword: eggnog recipe, homemade eggnog

Servings:

Calories: 466kcal

Author: Tanya

Ingredients

4 cups whole milk
1 teaspoon ground cinnamon
1 teaspoon ginger powder
¼ teaspoon ground nutmeg
6 large egg yolks
1 cup white granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract
½ cup Bourbon or Rum optional

Instructions

In a medium saucepan, combine the whole milk, ground cinnamon, ginger powder, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is steaming and the spices are fragrant. Avoid boiling.
In a separate large bowl, whisk together the egg yolks and sugar until the mixture is light and fluffy.
Gradually pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to avoid curdling. Once combined, pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture.
Cook the combined mixture over low heat, stirring continuously, until it thickens slightly and coats the back of a spoon, around 5-10 minutes. Make sure it doesn’t boil, we want to get it to a temp of 160F. and use a thermometer to keep it below 160°F (71C).
Pour the thickened mixture through a fine-mesh sieve into a pitcher or bowl to remove any bits of cooked egg or spices.
Stir in the heavy cream, vanilla extract, and alcohol if using. For a lighter texture, whip the optional egg whites to soft peaks and fold them into the mixture for added frothiness.
Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.

Notes

- Fresh Spices: Freshly grated nutmeg makes all the difference, providing a more vibrant and aromatic flavor. I stick with ground cinnamon and ground ginger powder in this recipe.

- Temperature Control: Keep a close eye on the heat while cooking the eggnog. A thermometer is your best friend for achieving the perfect consistency without scrambling the eggs. The eggnog should reach 160°F–165°F (71°C–74°C). If you find the eggnog getting too hot, lower the heat and remove the pan from the heat for a few seconds.
- Although I recommend chilling the eggnog for 2 hours, you could also serve it warm and enjoy it immediately.

Nutrition

Air Fryer Cinnamon Sugared Pecans

December 7, 2024 by Tanya 65 Comments

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. The perfect cinnamon and sugar mixture coats them, and everyone who loves candied nuts will love them.

cinnamon sugared pecans in bowl with sugared pecans in jars in background

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

I recall first seeing sugared pecans at a store in the mall while I was in college. They were delicious and coated in the most delicious sugar mixture. I vowed to find a way to make them at home. The traditional method takes about an hour of baking on low. Once I became an air fryer fan, I tried them there.

Well, let’s just say, it worked! And rather than baking on low and slow for about an hour, I could air fry these pecans in 15 minutes and have perfect sugar-coated pecans. These are perfect for gift-giving, topping on salads, or just snacking when you want a sweet and light snack.

I also understand not everyone has an air fryer. You can use your oven to bake them low and slow on 250 Fahrenheit for 1 hour, stirring every 15 minutes.

A Quick Look at the Ingredients and Tools to make this Recipe

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

Pecan Halves - Pecan halves are the perfect size for this recipe. If using whole pecans, you will likely need to cook them a few minutes longer.
Egg white, water, and vanilla extract - these ingredients are used to make the cinnamon and sugar coat and stick to the pecans.
White sugar, brown sugar, cinnamon, and salt - These are the ingredients for the cinnamon and sugar coating.

ingredients for cinnamon sugared pecans on table with labels

How to make Air Fryer Sugared Pecans

First, separate an egg and use the egg white. We won't use the egg yolk in this recipe; I usually add it to a pan and fry it. Then, place the egg white in a large bowl with water and vanilla extract and whisk until the egg white mixture is frothy. Add the pecans and stir until they are fully coated.

egg white, water, and vanilla extract in bowl that has been whisked

Then add the white and brown sugars, cinnamon, and salt to the pecans and stir until the pecans pieces are covered.

Place in an air fryer basket and spread out; it’s ok if your pecan pieces overlap a bit.

cinnamon sugar pecans in air fryer basket before air frying

Cook on 300 degrees Fahrenheit for 15 minutes, stirring every 5 minutes.

air fried candied pecans in air fryer basket

Once your 15 minutes are up, remove the pecans and lay them on a parchment-lined baking sheet and allow them to cool for about 5-10 minutes. You’ll notice that the sugar will have hardened during this time.

Store, enjoy, or give away.

Tanya's Top Tips

I did not spray my basket before placing the nuts in the basket. If you are concerned with sticking, use a parchment sheet liner on the bottom of your basket or lightly spray the basket with oil.
As soon as I finish making the pecans, I place my air fryer basket in soap and water to ensure the sugar mixture does not stick and get stuck to the basket. That will avoid a harder clean-up later.
While this method is tailored for pecans, it can be adapted for other nuts like almonds or walnuts, with adjustments to cooking times as needed.
The 15 minute cook time and stirring every 5 minutes is key! I usually set a timer on my phone to make sure I stir it at the right time. Your pecans will not be hard after 15 minutes, they will harden when you lay them on the parchment paper after they cool. It scientifically makes sense as the sugar will harden while it cools.
I used my 5.3 qt air fryer to make these pecans. If using a smaller basket, you'll likely need to cook the pecans in batches.

candied pecans in a bowl with cinnamon stick and pinecone around it

Storage Instructions

Store the cooled candied pecans in an airtight container at room temperature for up to 2-3 weeks.
I suggest using mason jars for storage, which also makes them suitable for gift-giving.

Looking for other quick snack 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!

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4.74 from 26 votes

Cinnamon Sugared Pecans (Cooks in 15 Minutes in the Air Fryer)

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. They are coated with the perfect cinnamon and sugar mixture and will be loved by everyone who loves candied nuts.

Prep Time5

Cook Time15

Resting Time5

Total Time25

Course: Snack

Cuisine: American

Keyword: cinnamon sugared pecans, sugared pecans

Servings: people

Calories: 331kcal

Author: Tanya

Equipment

Ingredients

1 egg white from a large egg
1 Tablespoon water
1 teaspoon vanilla extract
1 lb pecan halves
½ cup granulated white sugar
½ cup packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt

Instructions

Place the egg white in a large bowl with water and vanilla extract and use a whisk to whisk until the egg white mixture is frothy. Then, add the pecans and stir until they are fully coated.
Then add the white and brown sugar, cinnamon, and salt to the pecans and stir until the pecans pieces are covered. Place in air fryer basket and spread out, it’s ok if your pecan pieces overlap a bit.
Air fry on 300 degrees Fahrenheit for 15 minutes, stirring every 5 minutes. Once your 15 minutes are up, remove the pecans and lay them on a parchment-lined baking sheet and allow them to cool for about 5-10 minutes. You’ll notice that the sugar will have hardened in the 5 minutes.

Video

Notes

Pecan halves are a must. Smaller pieces will need a different cook time.
I did not spray my basket before placing the nuts in the basket. If you are concerned with sticking, use a parchment sheet liner on the bottom of your basket or lightly spray the basket with oil.
Store these nuts in an airtight container for up to 2-3 weeks, I use mason jars. They are perfect for gift giving.
The 15 minute cook time and stirring every 5 minutes is key! I usually set a timer on my phone to make sure I stir it at the right time. Your pecans will not be hard after 15 minutes, they will harden when you lay them on the parchment paper after they cool. It scientifically makes sense as the sugar will harden while it cools.
I used my 5.3 qt air fryer to make these pecans. For smaller air fryers, halve the recipe or cook in batches.

Nutrition

This post was originally published December 9, 2019. It has been updated with new information and photos.

Fresh Grapefruit Cake Recipe (Moist & Flavorful)

November 29, 2024 by Tanya 6 Comments

This grapefruit cake is sweet and has a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it's the perfect treat for any day.

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

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

“Grapefruit cake? Really?” Grapefruit cake? Really?'

That was my husband's initial reaction when I mentioned I would be making this recipe. I suppose he didn’t have much faith in me after my last failed attempt at baking with grapefruit."You can read all about it here at Confession: Grapefruit Meringue Pie is Disgusting.

But this cake, unlike that pie, was a success.

I’ve made this grapefruit cake a few times in my household, and it is always a winner. The thing that puts the cake over the top is the glaze.

Feel free to make the cake without it if you would like less sugar but….I mean, who doesn’t love glaze. Look at it oooze. Never mind, don’t skip the glaze…it’s a must!

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 Cake:

all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, grapefruit zest, freshly squeezed grapefruit juice, sour cream or plain Greek yogurt, vanilla extract

For the Glaze:

powdered sugar, freshly squeezed grapefruit juice

ingredients for grapefruit cake on table

Tools You’ll Need

Loaf pan
Mixing bowls (large and medium)
Electric mixer or whisk
Measuring cups and spoons
Rubber spatula
Cooling rack
Zester or microplane
Toothpick (for testing doneness)

How to Make a Fresh Grapefruit Cake from Scratch

Preheat your oven to 325°F. Grease a loaf pan and set it aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside. In a mixing bowl, beat the butter and sugar together until well combined. Add the eggs, one at a time, and continue beating until fully mixed.

Gradually add the flour mixture and milk alternately to the mixing bowl, beginning and ending with the flour mixture. Mix until just combined.

Stir in the grapefruit zest and ¼ cup of freshly squeezed grapefruit juice. Mix until the batter is smooth and everything is well combined.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.

Allow the cake to cool in the pan for about 5 minutes. Carefully remove it from the pan and place it on a cooling rack to cool completely.

To make the glaze, combine the powdered sugar with 3 tablespoons of grapefruit juice. Stir until the glaze reaches your desired consistency. If the glaze is too runny, you can add more powdered sugar, but no more than ¾ cup.

Once the cake has cooled, pour the glaze over the top. Slice, serve, and enjoy! 😊

This cake does take about an hour to bake so it's the perfect cake to make on the weekend and eat throughout the week. That's if it last that long.

Why Bake this Cake in a Loaf Pan?

Using a loaf pan makes it easier to slice and serve the cake. You can enjoy it for breakfast, as a snack, or for dessert. Plus, its compact size makes it perfect for gifting or sharing without being overwhelming.

If you don’t have a loaf pan handy, you could use a square or round pan, but the loaf shape is a classic choice that makes this cake stand out!

Storing and Serving Suggestions

To store the grapefruit cake, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can keep the cake at room temperature for up to 2 days or refrigerate it for up to 5 days to maintain freshness. You can also freeze it for up to 3 months.

This cake is tasty on its own. However, you can make it even better. Try adding a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar. These toppings give it a light and elegant finish.

Serve it with a cup of coffee, tea, or even a glass of grapefruit juice to complement its tangy, citrusy flavor!

I hope you love this Cake recipe as much as we do. Looking for more dessert recipes? Try these out:

Here's a video of me baking this cake from start to finish. It's an oldie, but a goodie.

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!

Print Recipe

5 from 1 vote

Fresh Grapefruit Cake Recipe

This Grapefruit cake is sweet with a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it’s the perfect treat for any day.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: grapefruit cake, grapefruit cake recipe

Servings:

Calories: 335kcal

Author: Tanya

Ingredients

For the Cake

1 ¾ cups All-Purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 Tablespoons unsalted butter softened
¾ cup white granulated sugar
2 large eggs
½ cup milk
2 Tablespoons Grapefruit zest
¼ cup Fresh grapefruit juice

For the Glaze

½ - ¾ cup powdered sugar
3 Tablespoons grapefruit juice

Instructions

Preheat oven to 325 degrees. Grease a loaf pan and set aside.
Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Beat butter and sugar in mixing bowl until well combined. Add eggs and beat in eggs until combined.
Add flour mixture and milk alternatively to mixing bowl. Mix until combined.
Add grapefruit zest and ¼ cup grapefruit juice. Mix until combined.
Pour batter into greased loaf pan. Bake until top is golden brown and toothpick inserted in middle comes out clean, about 1 hour.
Allow bread to cool in pan for about 5 minutes. Then remove and set on a cooling rack.
Prepare glaze by combining powdered sugar and 3 tablespoons grapefruit juice. Stir until desired consistency. If glaze is too runny, add more sugar but no more than ¾ cup
Pour glaze over bread. Serve and Enjoy 🙂

Notes

For the best flavor, use freshly squeezed grapefruit juice and zest from a fresh grapefruit.

Nutrition

*Recipe adapted from Easy Everyday Cooking Cards, Grapefruit Breakfast Bread.

This post was originally published July 13, 2016. It has been updated with new information and photos.

Cream of Mushroom Chicken: One-Pan Recipe

November 25, 2024 by Tanya Leave a Comment

This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.

cream of mushroom chicken on plate from overhead

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

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

Mushrooms are ideal for transforming the flavor of any simple dish. This recipe takes a regular pan-seared chicken breast and makes it better. It adds sautéed portabella mushrooms and a creamy pan sauce.

Inspired by the well-known cream of mushroom soup, I created this recipe for our busy weeknights. It adds extra protein when we need it.

This recipe is not only simple, but you'll feel like you're eating at a restaurant. You'll be at your dining room table enjoying a restaurant-worthy meal, at home in your pajamas if desired, at a lesser cost.

If you want to make a mushroom sauce that you can pour over everything and anything, then you gotta check out my simple and easy mushroom sauce 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.

For the Chicken:

Chicken breasts seasoned with salt, paprika, and black pepper to create a flavorful base.
Flour for a light coating that helps the chicken achieve a golden crust.

To make the Sauce:

Baby portabella mushrooms and garlic for earthy, aromatic flavors.
Chicken broth, Dijon mustard, and dried thyme to build a savory, tangy sauce with herbaceous notes.
Heavy cream and butter for the ultimate creamy finish.

For Garnish:

Fresh parsley for a vibrant pop of color and added freshness.

ingredients for mushroom chicken with labels

Essential Tools

Large skillet, tongs, cutting board and knife, measuring cups/spoons, small bowl or plate, wooden spoon or spatula.

How to Make This Cream of Mushroom Chicken

Step 1: Prep and Season the Chicken

Start by seasoning your chicken breasts with salt, paprika, and black pepper. Lightly dredge each piece in flour to create a golden crust during cooking.

seasoned raw chicken breast on cutting board

chicken coated in flour before searing in skillet

Step 2: Sear the Chicken and Sauté the Mushrooms and Garlic

Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4–5 minutes per side until they are golden brown. Remove the chicken from the pan and set aside.

In the same pan, melt the butter. Add the mushrooms and cook them for 5–7 minutes until golden and fragrant. Stir in the minced garlic and cook for another minute.

Step 3: Build the Sauce

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Dijon mustard and thyme, and let the sauce simmer for 3 minutes to reduce slightly.

Step 4: Add the Cream and Chicken

Reduce the heat and stir in the heavy cream. Let the sauce thicken for 2–3 minutes before adding the chicken back to the pan. Simmer for an additional 5 minutes, or until the chicken is fully cooked and tender.

chicken breast in skillet covered in mushroom sauce

Step 5: Garnish and Serve

Finish with fresh parsley and serve immediately. This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.

cream of mushroom chicken plated on white plate with napkin and spoon in the background

Make Ahead and Storage Instructions

Make Ahead

Season and dredge the chicken up to a day in advance. Store it in the refrigerator until ready to cook.

Storage

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

Tanya’s Top Tips

Ensure the chicken is dry before seasoning to achieve a perfect sear. I use paper towels to pay the chicken dry before seasoning.
If your chicken breasts vary in thickness, use a meat mallet to even them out. You can also split the chicken breast in half. This prevents overcooking and ensures tender, juicy chicken.
Scrape up the browned bits after searing the chicken—this is where the magic of flavor happens.

I hope you love this Cream of Mushroom Chicken as much as we do. Looking for more stove-top chicken 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!

Print Recipe

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Cream of Mushroom Chicken

Prep Time10

Cook Time25

Total Time35

Course: entree

Cuisine: American

Keyword: cream of mushroom chicken

Servings:

Calories: 281kcal

Author: Tanya

Ingredients

4 boneless and skinless chicken breast filets patted dry each filet should be even thickness or pound them to even thickness (about 4-6 ounces each)
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon black pepper
⅓ cup flour
2 Tablespoons olive oil
2 Tablespoons unsalted butter
8 oz baby portabella mushrooms sliced
3 cloves garlic minced
1 cup low-sodium chicken broth
1 Tablespoon Dijon Mustard
¼ teaspoon dried thyme
½ cup heavy cream
1 Tablespoon fresh parsley chopped (for garnish)

Instructions

Season the chicken with salt, paprika, and black pepper. Then dredge each chicken breast lightly in flour. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
In the same pan, melt the butter. Add the mushrooms and cook until they release moisture and turn golden, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
Add the chicken broth, scraping up any browned bits. Stir in Dijon mustard and thyme. Let the sauce simmer for 3 minutes until slightly reduced.
Lower the heat and add the heavy cream. Stir and let the sauce thicken for 2-3 minutes. Add the chicken back to the pan and simmer for another 5 minutes until fully cooked.
Sprinkle fresh parsley over the top and serve.

Notes

For the best sear, ensure the chicken breasts are patted dry and evenly thick. This prevents uneven cooking and helps the chicken develop a golden crust when seared. You can use a meat mallet to pound them to an even thickness if needed.

Nutrition

15 Turkey Recipes for this Holiday Season

November 23, 2024 by Tanya Leave a Comment

15 turkey recipes for the holiday season graphic

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

Finding a recipe for your holiday turkey can be a daunting task. Are you roasting? Frying? Air Frying? Smoking? While there isn't a wrong way to prepare your bird this holiday, I've compiled a list of the best Turkey recipes I know for you and your family to enjoy!

You don't have to be preparing a huge bird either, prepare a tasty turkey tenderloin meal for you and your spouse. Have a house full of crispy skin lovers? Try a spatchcocked turkey, every bit of skin gets golden and crispy while the meat is still tender and juicy.

I hope you find the perfect recipe for your holiday meals this year. If you tried one of these recipes I would love to hear how it turned out and what your guests thought. Share your story in the comments below!

15+ Turkey Recipes for this Holiday Season

Enjoy preparing your holiday turkey dinner stress-free with these wonderfully flavorful, tender, and juicy turkey recipes.

Photo Credit: www.myforkinglife.com

Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

This Roasted Air Fryer Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour.

Photo Credit: www.myforkinglife.com

Spatchcock Turkey Recipe

A spatchcocked turkey roasts in less than 2 hours and has wonderfully juicy meat and crispy skin. Level up your Thanksgiving game with a beautifully presented spatchcocked turkey.

Photo Credit: www.africanbites.com

Smoked Turkey

This smoked turkey makes the best holiday main course without taking up any oven space. It’s wet brined in a flavorful mixture of spices and seasonings and then slow-smoked to juicy perfection.

Photo Credit: www.myforkinglife.com

Instant Pot Turkey Breast (Bone-in or Boneless)

This Instant Pot Turkey Breast recipe is the perfect way to make turkey and gravy in the Instant Pot Pressure Cooker. Whether it’s bone-in or boneless, you can have a moist and delicious turkey breast in a fraction of the time.

Photo Credit: www.myforkinglife.com

Air Fryer Roasted Turkey Legs

These Air Fryer Turkey Legs are roasted in the Air Fryer and are nice and crisp on the outside while perfectly juicy on the inside. Take a trip to your favorite fair with this easy recipe.

Photo Credit: www.myforkinglife.com

Smothered Turkey Wings

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Photo Credit: blackpeoplesrecipes.com

Smothered Turkey Necks Recipe

This Southern Smothered Turkey Necks Recipe is a soul food classic. Roasted, oven-baked neck bones and rice drizzled in gravy is a staple Sunday dinner meal.

Photo Credit: onedishkitchen.com

Turkey Cutlets with Gravy | 20 Minutes

Tender and juicy turkey cutlets with a flavorful gravy. This single serving turkey cutlets recipe is so easy and everything cooks in one pan!

Photo Credit: www.myforkinglife.com

Seasoned Air Fryer Turkey Wings

Whether you serve them as part of your Thanksgiving dinner, or as part of a weeknight main meal, these seasoned turkey wings are effortless to make in the air fryer. Ready to enjoy in thirty minutes using just a few basic ingredients.

Photo Credit: www.myforkinglife.com

Juicy Air Fryer Turkey Thighs

It’s so easy to cook these juicy turkey thighs in the air fryer! Beautifully seasoned with crispy skin and done in 30 minutes.

Photo Credit: www.myforkinglife.com

Sous Vide Turkey Breast

My Sous Vide Turkey Breast is cooked low and slow, and flavored with a spice blend of poultry seasoning, Cajun seasoning, and other spices. This simple method of cooking results in deliciously juicy and flavorful turkey breast every time.

Photo Credit: blackpeoplesrecipes.com

Slow Cooker Turkey

Slow cooker turkey helps your holiday be fuss-free. Whether you’re feeding a large family gathering or a paired down intimate dinner, sit back and let your appliance do the work.

Photo Credit: www.myforkinglife.com

Oven Baked Turkey Tenderloin

My Oven Baked Turkey Tenderloin is a great recipe for using this lean cut of meat. First set the turkey aside to marinate in a blend of soy sauce, orange and lemon juice and zest, and spices, before baking in the oven until soft and tender.

Photo Credit: www.myforkinglife.com

Air Fryer Turkey Tenderloin

My Air Fryer Turkey Tenderloin is simple to prepare and quick to cook. Start by rubbing the tenderloins with olive oil, poultry seasoning, onion powder, salt and pepper, then leave the air fryer to do all the hard work.

Photo Credit: www.myforkinglife.com

Baked Turkey Thighs & Vegetables

When it comes to simple one-pot dishes you can’t beat my Oven Baked Turkey Thighs & Vegetables. The turkey thighs are coated with a blend of spices and placed over a selection of vegetables before being baked in the oven.

Slow Cooker Turkey Breast (with Gravy!)

How do I keep my turkey moist?

In whichever fashion you make your turkey this Thanksgiving, keeping it moist is probably the number one concern. Here are a few key ways to keep your turkey moist.
-Covering the turkey. Covering the turkey breast with foil while baking will help the turkey retain that moisture during the roasting process.
-Brining your turkey. While not necessary, it can be beneficial to soak your turkey in a brine for 2-24 hours.
-Resting your turkey. It's no surprise that your guests will be itching to get their favorite part of your turkey, being patient and allowing those juices to re-distribute throughout the turkey after roasting is really important. Cut it too early, and they'll leak out onto the pan.

What to put in a turkey to add flavor?

If traditional stuffing isn't your go-to, here are a few suggestions to help flavor your turkey from the inside out.

The options are truly endless. My suggestion would be to season the inside cavity of your turkey with salt and pepper at least, then find a combination of fruits and vegetables to provide flavor and moisture at the same time.

Popular options to add moisture to your turkey would include quartered onions, apples, lemons, and oranges. To add additional flavor you could add a bundle of fresh herbs and aromatics, garlic cloves, leeks, or even dried fruits.

How do you cook a turkey without it drying out?

Scared that your turkey is going to dry out? You're not alone, I'm sure. Here are a couple of tips to help keep your bird from drying out.
-Use a meat thermometer: While it may look beautiful and golden on the outside, it may be overdone on the inside. The best way to keep track of the inside of your turkey is to use a meat thermometer.
-Baste your turkey: Don't let those beautiful juices at the bottom of your pan go to waste while roasting. Pour them back over your turkey throughout the roasting process to keep the meat and skin moist.

BBQ Black-Eyed Pea Dip

November 21, 2024 by Tanya 2 Comments

This BBQ Black-Eyed Pea Dip is tangy and full of fantastic flavor. Made with black-eyed peas and seasoned with BBQ sauce, two kinds of cheese, and green chilies.

black eye pea dip with spoon lifting out dip

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

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

I’m that person who must make black-eyed peas every New Year because of tradition. It's said to bring luck and prosperity if you eat it on New Year's Day. I like to change up the recipes we eat on that day, so sometimes I keep it traditional with black-eyed peas cooked in a big ol' pot, and other times I mix it up.

This is what I consider mixing it up. A delicious dip made with black-eyed peas, cream cheese, cheddar cheese, BBQ sauce, green chilies, and tomatoes...from a can. This dip is so delicious that you won’t even want to wait until New Year's to make it.

Seriously, I made it for Thanksgiving, and everyone loved it. Now, it's the most requested dip I get for parties.

A Quick Look at the Ingredients

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

Base Ingredients

Black-eyed peas (canned or cooked): The star ingredient provides a hearty and creamy texture while adding a Southern touch.
Cream cheese (softened): Adds a creamy, tangy base that binds the dip together.
Tomatoes and Green chilies - Adds a flavorful and mildly spicy element, enhancing the dip's overall taste.

Flavor Enhancers

BBQ sauce: Delivers the signature smoky, tangy flavor essential to the dip's BBQ profile.
Shredded cheese (cheddar or a blend): Melts into the dip, adding gooey richness and a sharp flavor.
Garlic powder, Onion powder, and cayenne pepper: Adds depth and enhances the overall savory taste.
Onion powder: Complements the garlic and adds a subtle, sweet-savory flavor.
Green onion - for garnish

listed ingredients of the recipe with labels

How to make BBQ Black-Eyed Pea Dip

Preheat your oven to 400 degrees Fahrenheit.

Shred a block of cheddar cheese and cut a block of cream cheese into small pieces. Set aside. Drain black-eyed peas and the can of tomatoes with green chilies and place them in a large bowl.

Add green chilies, bbq sauce, onion powder, cayenne pepper, ½ of the shredded cheddar cheese, and cream cheese to the bowl and stir until it’s all combined.

Pour into a 2-quart baking dish. Top with the remainder of the cheddar cheese and bake in a preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly.

finished black eye pea dip in serving bowl

Remove from oven and top with chopped green onion. Serve and enjoy!

Tanya's Top Tips:

This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together on top.
This dip is great with tortilla chips, especially the scoops. You can also serve it with fresh cut vegetables, like carrots, celery, and cauliflower.
This dip is awesome with a BBQ sauce that has a slight kick to it. I’ve used my homemade BBQ sauce and Sweet Baby Ray’s.
You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature before placing it in the oven.

FAQs

Can I use fresh black-eyed peas instead of canned?

Absolutely! Cook the fresh peas until tender, then proceed with the recipe. You will need about 11/2 cups of cooked beans.

How do I adjust the spice level?

To make it milder, skip the cayenne pepper or reduce the green chilies. For more heat, add jalapeños, hot sauce, or extra cayenne.

I hope you love this Black-Eyed Pea Dip as much as we do. Looking for more easy dip 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!

Print Recipe

5 from 1 vote

BBQ Black-Eyed Pea Dip

This BBQ Black-Eyed Pea dip is tangy and full of amazing flavor. Made with black-eyed peas and seasoned with bbq sauce, two kinds of cheese, and green chilies.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer

Cuisine: American

Keyword: black-eyed pea dip, dip recipes

Servings: people

Calories: 305kcal

Author: Tanya

Ingredients

14 oz can black-eyed peas drained
8 oz cream cheese softened and cut into small cubes
10 oz can tomatoes with green chilies
4 oz green chilies
⅓ cup bbq sauce
8 oz block sharp cheddar cheese shredded and separated in half
1 teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 green onion chopped (for garnish)

Instructions

Preheat your oven to 400 degrees Fahrenheit.
Add drained black-eyed peas, drained tomatoes with green chilies, green chilies, bbq sauce, cream cheese, onion powder, garlic powder, cayenne pepper, and ½ cheese and stir until combined.
Pour into a 2 qt baking dish. Top with the remainder of cheddar cheese and bake in preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly.
Remove from oven and enjoy.

Notes

This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together.
You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature, about 30 minutes, before placing it in the oven.

Nutrition

This post was originally published on December 19, 2019. It has been updated with new information and photos.

Quick and Easy Sautéed Shredded Brussels Sprouts Recipe

November 18, 2024 by Tanya 5 Comments

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes. They make for a great last minute side dish for Thanksgiving and the holidays.

sauteed shredded brussels sprouts in white bowl with spoon on side

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

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

Love them or hate them, Brussels sprouts are a must have at any Thanksgiving or Christmas table, and I promise you, everyone will love these sautéed shredded Brussels sprouts!

Cooked with apple and honey and finished with blue cheese crumbles, this sweet and salty side dish will work wonderfully with your Thanksgiving Turkey. I started making my sprouts this way when I wanted a quick way to make brussels sprouts. Roasting them in the oven can take up to 30 minutes, but this method takes about 5 minutes of cooking time on the stove.

The only significant prep you really need to do is wash the sprouts and shred them.

I love sprouts; if you do too, be sure to check out my Sweet and Spicy Air Fryer Brussels Sprouts!

Quick Look at the Ingredients

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

Vegetables and Fruit - Brussels sprouts and a tart apple, like a Granny Smith.
For Cooking - Olive Oil
For Flavor - Honey, Blue Cheese Crumbles, Salt and Pepper

labeled ingredient photos of brussels sprouts

How to make sautéed shredded Brussels sprouts

Gather your ingredients. Shred the sprouts and apple in your food processor.

brussels sprouts shredded in food processor

Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.

Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.

sauteed shredded brussels sprouts in pan

Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

sauteed shredded brussels sprouts with spoon in side and in white bowl

Can you make them ahead of time?

This healthy side dish is so quick to cook, and the sprouts are at their best right out of the skillet. To get ahead of things, you can shred the sprouts a day or two before you are due to serve them and keep them covered in the fridge. Don't pre-shred the apple, or it will brown.

Leftovers will keep well in the fridge for 3 to 4 days and you can reheat them in the skillet to serve.

cooked shredded brussels sprouts with raw brusel sprouts on the side

What do you serve them with?

I enjoy these sautéed shredded Brussels sprouts as part of a quick and easy weeknight meal, but they of course won't be out of place at any Thanksgiving or holiday table. Try them with your other favorite sides and these mains:

How do you make Brussels sprouts not taste bitter?

If you usually don't like the bitterness of spouts, I'm here to change your mind with this recipe! By finely shredding the sprouts, you allow the chemical that produces a bitter flavor to escape during cooking, and that's why even the sprout haters will love this!

The blue cheese and honey also balance the flavor, and I promise you, everyone will be asking for more!

Tanya's Top Tips

You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
Use the shredding disk of a food processor to shred the apples.
If you're not a fan of blue cheese, feel free to substitute it with feta, goat cheese, or even Parmesan for a milder flavor.

More Vegetable Side Dishes

I hope you like this brussels sprouts recipe as much as we do! Looking for more quick vegetable side dishes? Try these out:

Watch this video tutorial and see how I make these sautéed shredded brussels sprouts from start to finish.

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!

Print Recipe

5 from 2 votes

Sautéed Shredded Brussels Sprouts Recipe

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: how to saute Brussels sprouts, quick brussels sprouts recipe, sprouts with blue cheese

Servings: servings

Calories: 243kcal

Author: Tanya

Ingredients

3 Tablespoons olive oil
16 oz fresh brussels sprouts shredded
1 Granny Smith Apple or other tart apple, shredded
3 Tablespoons honey
¼ cup crumbled blue cheese
Salt and pepper to taste

Instructions

Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.
Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.
Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

Video

Notes

You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
Use the shredding disk of a food processor to shred the apples.

Nutrition

This post was originally published on November 13, 2020. It has been updated with new photos and information.

Juicy Pan Seared Pork Chops

November 14, 2024 by Tanya Leave a Comment

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.

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

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

I've fallen in love with my stove again. Give me a skillet and a protein, and I can make some magic happen. That's how I feel about these Pan-Seared Pork Chops.

These pork chops show up on rotation on our dinner table, mainly because they are quick and perfect for busy weeknights. I like to sear pork chops when I'm making a smaller amount, about 2 pork chops, to serve for myself and my hubby.

Here's Why I think You'll Love this Particular Recipe

Quick and Easy: Ready in less than 30 minutes with minimal prep!
Perfectly Seasoned: A blend of spices adds depth to each bite, while butter and rosemary adds an aromatic, savory finish.
No Special Equipment Needed: All you need is a skillet and a few kitchen basics.

If you love pan-seared recipes, you'll love this pan-seared steak.

Ingredients You’ll Need

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

Pork Chops: I use bone-in pork chops, but this method also works with boneless pork chops, thick-cut pork loin chops, or pork rib chops. Make sure the chops are 1-inch thick or thinner. Thicker pork chops would need to be finished in the oven.
Seasoning and Cooking: salt, black pepper, garlic powder, onion powder, smoked paprika, optional cayenne pepper, olive oil (or vegetable oil), unsalted butter, fresh rosemary sprigs

Tip: If using boneless or thinner chops, adjust the cooking time slightly as they cook faster than bone-in chops.

ingredients for pan seared pork chops on white counter

How to Make Juicy Pan-Seared Pork Chops

Step 1: Season the Pork Chops

Start by patting the pork chops dry with a paper towel. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mix evenly over both sides of each pork chop.

seasonings for pork chops combined in bowl

Step 2: Preheat the Skillet

It's best to use a stainless steel or cast iron skillet. Begin by heating the skillet over low heat for about 7 minutes. Then, turn the heat to medium-high and let it heat for an additional 3 minutes.

Step 3: Sear the Pork Chops

Add olive oil to the skillet, swirling to coat the bottom. Carefully place the pork chops in the skillet and let them sear undisturbed for 3–4 minutes, until they develop a golden-brown crust. Flip the pork chops and sear for another 3–4 minutes on the other side.

Step 4: Baste with Butter and Herbs

Once both sides are seared, reduce the heat to medium. Add the butter and fresh rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops. Baste for about 1–2 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the skillet.

Step 5: Let the Pork Chops Rest

Allow the pork chops to rest for 5-10 minutes before cutting into them.

Tanya's Top Tips

Preheating your skillet and searing the pork chops over medium-high heat rather than high allows the pork chops to sear without burning your chops or the seasonings on it. You'll notice I will enable the pan to warm up over low heat first before cracking up the heat. I've found this allows my pan to get to the perfect temperature for searing.
Using a meat thermometer is essential here to avoid overcooking. Pork chops can go from juicy to dry very quickly, so aim for an internal temperature of 145°F (63°C) for perfectly tender results.

Recipe Tips and Variations

Use Boneless Pork Chops: Boneless pork chops will cook slightly faster, so reduce the sear time to 2–3 minutes per side over medium-high heat. Then, baste with the butter and rosemary for 1–2 minutes until they reach 145°F.
Swap the Herbs and seasonings: Fresh thyme or sage can be used in place of rosemary if you’d like a different herb profile. For seasonings, use a pork chop seasoning or BBQ seasoning for a different flavor profile.

What to Serve with Pan-Seared Pork Chops

These rosemary butter pork chops (pork cutlets) are versatile and pair well with a variety of sides. Here are a few ideas: mashed potatoes, roasted vegetables, like roasted broccoli or cauliflower, or a simple salad.

Storage and Reheating Tips

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat with a bit of butter or oil to prevent drying out. Cover and warm for 5-7 minutes, flipping halfway through, until heated through. You can also reheat in the microwave in 30-second intervals, though this may slightly reduce juiciness.

I hope you like this pan-seared pork chops recipe as much as we do! Looking for more stovetop entrees? 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!

Print Recipe

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Juicy Pan-Seared Pork Chops

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.

Prep Time5

Cook Time16

Total Time21

Course: entree

Cuisine: American

Keyword: pan seared pork chops

Servings: people

Calories: 758kcal

Author: Tanya

Ingredients

4 bone-in pork chops about 1 inch thick, patted dry
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
2 Tablespoons olive oil or vegetable oil
1 Tablespoon unsalted butter
2 sprigs fresh rosemary

Instructions

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over both sides of the pork chops.
Heat a large skillet, preferably cast iron or stainless steel, over low heat for about 7 minutes to warm it up evenly. Then, increase the heat to medium-high and heat the skillet for an additional 3 minutes.
Add the olive oil to the skillet, swirling it to coat the bottom.
Place the pork chops in the hot skillet and let them sear undisturbed for 3–4 minutes, or until a golden-brown crust forms on the bottom. Flip the pork chops and sear the other side for another 3–4 minutes.
Reduce the heat to medium, then add the butter and rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops with the rosemary-infused butter for 1–2 minutes, until the internal temperature of the pork chops reaches 145°F (63°C).
Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.

Notes

For boneless pork chops, reduce sear time to 2–3 minutes per side over medium-high heat, then baste with butter and rosemary for 1–2 minutes until the internal temperature reaches 145°F (63°C) to keep the chops juicy and tender.
Use a meat thermometer to check doneness. Pork chops can go from juicy to overcooked quickly, so aim for an internal temperature of 145°F (63°C) for the best results, then let them rest for 5 minutes before serving.

Nutrition

Air Fryer Chocolate Molten Lava Cakes

November 12, 2024 by Tanya 50 Comments

These Chocolate Molten Lava Cakes are filled with a delicious chocolate lava center. Bake them in the air fryer for a quick and easy dessert.

molten lava cake on white plate with whipped cream and blueberries in the background

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

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

I love baking small-batch desserts in my air fryer, like these air fryer brownies. Since the air fryer doesn’t need much of a preheat time, dessert in the air fryer can be made in about 10 minutes from start to finish. And don’t get me started on the fact that you don’t have to heat the entire house with the oven. Thank you, Air Fryer, for keeping me cool in the summer time.

The beauty of these lava cakes is that they have a nice and gooey molten middle. They’re rich and full of yummy chocolate flavor. The key to a yummy molten lava cake is to slightly underbake them just a tad to let the middle stay molten. However, if you accidentally overbake them, they will still taste amazing.

Ingredients Needed

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

Unsalted butter - A quick note about the butter: I used regular unsalted butter. Avoid using the fancy butter with higher butter-fat ratios.
Semi-sweet chocolate bar - I buy a 4-ounce bar and break it into pieces.
Eggs - 1 large egg and 1 egg yolk from a large egg
Other Ingredients - White granulated sugar, vanilla extract, all-purpose flour, and a pinch of salt.

How to make Molten Lava Cakes in the Air Fryer

First, grease 3 6-ounce ramekins and set aside.

Then melt butter and a 4 oz chocolate bar in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until entirely melted. It usually takes about a 1-minute total before my chocolate and butter are melted and smooth. Set aside.

melted chocolate in a glass bowl with spatula sticking out

Then, in a separate large bowl, beat 1 large egg, 1 egg yolk, ½ teaspoon vanilla extract, and 3 Tablespoons sugar together until eggs are thoroughly beat. I use my electric beaters and beat the eggs.

Then add 3 Tablespoons flour and the chocolate mixture and stir until combined. Add the mixture into the ramekins, filling each one about halfway.

chocolate mixture in ramekins in air fryer basket

Place in the air fryer basket and cook on 370 degrees Fahrenheit for 7-10 minutes.

baked chocolate molten lava cakes in air fryer basket

Once done air frying, use a clean, thick dish towel to remove ramekins from the air fryer basket. Allow the cakes to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn them over onto a plate. Serve with fresh whipped cream, ice cream, fresh berries, or top with powdered sugar and enjoy.

molten lava cakes on little white plates with whipped cream and blueberries and mint on plate

And there you have it, delicious easy molten cake made right in your air fryer.

close up photo of molten lava cake and the chocolate puring out

Tanya's Top Tips:

Different air fryer brands will bake these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook. A shorter cook time will cause a more runny molten, 10 minutes will make it more thick.
Use a good quality chocolate bar for this recipe. I use semi-sweet chocolate.
The ramekins are very hot after baking in the air fryer. I found a clean thick dish towel worked best for getting a grip on the ramekins and removing them from the air fryer.

Make Ahead and Storage Options

Make-Ahead: Preparing these Chocolate Molten Lava Cakes in advance is easy! Simply mix the batter and fill the ramekins, then cover them with plastic wrap and store in the refrigerator for up to 24 hours. When you’re ready to bake, take the ramekins out and let them sit at room temperature for about 10–15 minutes. Then, bake as directed, adding a minute or two if needed to ensure they have that gooey center.

Storage: While these cakes are best enjoyed fresh from the oven, you can store any leftovers. Once cooled, cover the ramekins with plastic wrap or transfer the cakes to an airtight container and store in the refrigerator for up to 2 days.

Reheating: To reheat and keep the gooey center, warm the lava cake in the microwave for about 20–30 seconds on medium power. This should warm it through without cooking it further, helping to retain that molten texture.

Looking for more small batch quick dessert recipes for your air fryer? Try these out:

molten lava cake on white plate with blueberries in background

Print Recipe

4.76 from 29 votes

Air Fryer Chocolate Molten Lava Cakes

These Chocolate Molten Lava Cakes can be quickly made in your air fryer. With a nice gooey and delicious middle, these molten cakes are the perfect quick dessert.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Keyword: air fryer chocolate molten cake, chocolate molten lava cake

Servings: people

Calories: 526kcal

Author: Tanya

Equipment

Ingredients

6 Tablespoon unsalted butter cut into pieces
4 oz semi-sweet chocolate bar broken into pieces
1 large egg
1 egg yolk from a large egg
3 Tablespoons white sugar
½ teaspoon vanilla extract
3 Tablespoons all-purpose flour
pinch of salt

Instructions

Grease 3 6-ounce ramekins and set aside.
Melt butter and chocolate in a microwave-safe bowl in for about 1 minute until melted, stirring every 30 seconds. Set aside.
In a separate large bowl, use an electric beater and beat egg, egg yolk, vanilla extract, and sugar together until well blended.
Then add flour, the chocolate mixture, and a pinch of salt and stir until combined. Pour the mixture into the ramekins, filling each one about halfway.
Place in the air fryer basket and air fry on 370 degrees Fahrenheit for 8-10 minutes.
Once done air frying, use a clean thick dish towel to remove ramekins from the air fryer basket. Allow cake to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn over onto a plate. Serve with fresh whipped cream, fresh berries, or topped with powdered sugar and enjoy.

Video

Notes

Different air fryer brands will cook these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook.

Nutrition

This post was first published on February 4, 2020. It has been updated with additional information.

Cherry Pineapple Dump Cake (Easy & Delicious)

October 29, 2024 by Tanya 15 Comments

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go-to! This Cherry Pineapple Dump Cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!

cherry pineapple dump cake in bowl with ice cream on top

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

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

This Cherry Pineapple Dump Cake is one of my go-to recipes when I have last-minute guests or just fancy whipping up a tasty dessert for the family. My husband grew up eating it, and I was hooked once he made it for me.

Don't get turned off by the name, it's actually a really delicious dessert. A dump cake is essentially when you "dump" a few ingredients in a pan and bake it in the oven until it's golden and set. It has the taste of cake but the texture is more like a cobbler. Serve it with vanilla ice cream for the ultimate dessert.

This dump cake is made with boxed yellow cake mix, crushed pineapples, cherry pie filling, butter, and pecans for a bit of crunch. It really does take minutes to put together and it's so convenient! It's easy enough to make that your kids can help you out in the kitchen with it!

Be sure to try my other cakes made with boxed cake mix, like my Cola Cake and Caribbean Rum Cake too!

Ingredients Needed

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

Wet Ingredients - Crushed Pineapple from a can, Cherry Pie Filling from a can
Dry Ingredients - Yellow Cake Mix. Feel free to sub with other flavors if you prefer.
Remaining Ingredients - Unsalted butter, Chopped Pecans
Optional Toppings - Vanilla ice cream or whipped cream for serving

How to make cherry pineapple dump cake

Preheat the oven to 325 degrees Fahrenheit (162.8 °C) and grease a 13x9 baking dish.

Pour the crushed pineapple and cherry pie filling in the pan and spread over the pan. Pour the cake mix over the pan, covering the pineapple and Cherry pie filling.

Add grated or sliced butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.

unbaked cherry pineapple dump cake in pan

Bake in the preheated oven for 55 to 65 minutes until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

finished baked cherry pineapple dump cake in pan

Serve as is or top with vanilla ice cream or whipped cream.

How long does it keep?

This recipe makes a lot of cake, and the good news is, is that it keep well covered in the fridge for up to 5 days, so you can enjoy it for an easy dessert throughout the week. The cake can be eaten cold right out of the fridge, or you can reheat it in the oven to serve.

Cover the cake with foil and reheat at 325 degrees Fahrenheit (162.8 °C) for 10 to 15 minutes to warm through. You can also reheat it for 30 seconds in the microwave.

Can you freeze it?

Yes! This cherry pineapple dump cake is freezer-friendly and will keep well for up to 3 months. Let it cool fully before wrapping securely or place in an air-tight container. Thaw the cake fully in the fridge overnight before reheating to serve.

What do you serve it with?

This dump cake, of course, can be eaten straight out of the dish with a spoon! It's delicious served with a scoop of ice cream or a dollop of whipped cream for a dessert that everyone will love!

close up of dump cake with spoon taking some out

Tanya's Top Tips

Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
Make sure that each layer of the cake is fully covered for an even texture.
Bake the cake in a fully preheated oven for the best results.

Avoiding Dump Cake Disasters

To avoid a powdery topping, make sure you cover all the cake mix with butter. Grated butter works best for this.

More Cake Recipes

If you have tried this Cherry Pineapple Dump Cake recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 4 votes

Cherry Pineapple Dump Cake

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go to! This cherry pineapple dump cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cherry dump cake, how to make a dump cake, pineapple dump cake

Servings: servings

Calories: 470kcal

Author: Tanya

Ingredients

20 oz can crushed pineapple undrained
21 oz can Cherry Pie filling
15.25 oz box Classic Yellow Cake Mix
2 sticks unsalted butter shredded or cut into pieces
1 cup chopped pecans
Vanilla ice cream or whipped cream for serving

Instructions

Preheat the oven to 325 degrees Fahrenheit and grease a 13x9 pan.
Pour the crushed pineapple and Cherry pie filling in the pan and spread over the pan. Pour Cake mix all over the pan, covering the pineapple and Cherry pie filling.
Add butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.
Bake in the preheated oven for 55 to 65 minutes, until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Notes

Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
Make sure that each layer of the cake is fully covered for an even texture.
Bake the cake in a fully preheated oven for the best results.

Nutrition

I originally published this post on October 18, 2021 and have updated it with new photos and information.

The Best Southern Candied Sweet Potatoes

October 28, 2024 by Tanya 100 Comments

These Southern Candied Sweet Potatoes are covered in delicious syrupy goodness and will melt in your mouth with each and every bite. It’s the perfect side dish for every table.

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

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

One of my favorite Southern Sides is a small side of candied yams. It’s something I always grab a small spoonful of to go along with the savory goodness of collard greens, macaroni and cheese, and crispy fried chicken.

Now there’s a difference between a sweet potato and a yam. However, yams are hard to come by in my neighborhood so I usually just grab a few sweet potatoes to make this classic side dish.

You’ll only need a few ingredients to make this Southern dish and you won’t need a ton of spices. The fact is, what makes a delicious southern candied sweet potato is the sweet syrup mixture composed of butter and sugar that gets doused over the slices of sweet potatoes. This is a baked candied sweet potato recipe which makes the sweet potatoes super tender but with the slightest hint of bite.

Ingredients Needed

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

Sweet Potatoes - 2 lbs sweet potatoes peeled and sliced about ½ inch thick, and a little salt.
Syrup Base - unsalted butter, brown sugar, granulated white sugar, cinnamon, nutmeg, orange juice.

southern candied sweet potatoes sitting on wooden spoon

How to make Candied Sweet Potatoes

First, preheat your oven to 350 degrees Fahrenheit.

Grab 4 medium-sized sweet potatoes (about 2 lbs) and wash, peel, and cut them into slices, about ½ inch thick. Then lay them flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.

Then in a heavy-duty saucepan, melt your butter over medium-low heat. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice. This slight hint of citrus adds a lovely brightness to the dish.

Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered.

sauce pan with sugar butter mixture with white spoon sticking out

raw sliced sweet potatoes covered in butter sugar mixture

Cover tightly with foil and place in your preheated oven.

Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are tender. I usually poke a few pieces with a fork to ensure they are tender to my liking.

Remove from the oven and allow the sweet potatoes to cool a bit. It’ll give that syrup a little time to thicken up.

finished candied sweet potatoes with wooden spoon in pan

What to serve Southern Candied Sweet Potatoes with? You can’t go wrong with these Southern staples:

Fried Chicken (Air Fryer Method)
Collard Greens (Pressure Cooker Method)
Creamy Macaroni and Cheese
Buttered Cabbage (Pressure Cooker Method)
Corn Souffle
or
Vanilla Ice Cream

How to store

To store candied sweet potatoes, first, allow them to cool completely after cooking. Then, transfer the cooled sweet potatoes to an airtight container or cover the baking dish with plastic wrap or aluminum foil before refrigerating them for up to 3-5 days.

If you want to store them longer, you can freeze them by placing them in a freezer-safe airtight container or wrapping them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months.

To serve, simply thaw the frozen sweet potatoes overnight in the refrigerator and reheat them according to the reheating instructions provided below.

To prepare this dish ahead of time

You can prepare candied sweet potatoes ahead of time for convenience. Cook them slightly underdone, cool them, and store them in the refrigerator for up to 3 days. When ready to serve, let them sit at room temperature for 30 minutes and reheat at 350°F (175°C) for 20-30 minutes.

Notes on this recipe:

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.
I don’t add marshmallows to this recipe as I feel it’s sweet enough as is.
I hope you enjoy this recipe as much as we do. If you like this recipe but want a quicker version, try my stovetop candied sweet potatoes. Or get your bake on and make this sweet potato pie or this sweet potato casserole.

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

Print Recipe

4.78 from 131 votes

The Best Southern Candied Sweet Potatoes

These Easy Southern Candied Sweet Potatoes are covered in a sugar buttery mixture and baked until tender. It’s the perfect side dish for any table.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: candied yams, southern candied sweet potatoes

Servings: people

Calories: 659kcal

Author: Tanya

Equipment

13x9 Baking Dish
Foil Paper

Ingredients

2 lbs sweet potatoes peeled and sliced about ½ inch thick
½ teaspoon salt
½ cup unsalted butter
¾ cup packed brown sugar
½ cup granulated white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 Tablespoons orange juice

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Lay Sweet Potatoes flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.
Melt your butter over medium-low heat in a heavy-duty saucepan. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice.
Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered with the butter. Cover tightly with foil and place in your preheated oven.
Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.
Remove from the oven and allow the sweet potatoes to cool a bit. Serve and enjoy.

Video

Notes

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.

The nutritional info may seem to be on the high side, but remember you're not eating all of the buttery syrup...unless you want to 🙂

Nutrition

This post was originally published on October 3, 2019. It has been updated with additional helpful tips.

Creamy Pressure Cooker (Instant Pot) Mashed Potatoes

October 22, 2024 by Tanya 12 Comments

These Instant Pot Mashed Potatoes are creamy and absolutely delicious. There’s no need to drain any liquid when making these potatoes, just place them in your Pressure Cooker, cook, open and season.

instant pot mashed potatoes on a spoon with chives on top

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

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

Listen. These mashed potatoes are on another level. I’ve had some that are so stiff that I wonder if they were even mashed, and I’ve had some that were way too watery. But these mashed potatoes made in the Pressure Cooker are so good you’ll think you got them from a 5-star restaurant when, in reality, you made them right in your very own kitchen.

For this recipe, I've used an electric pressure cooker. I've made these in multiple brands, the Instant Pot Pressure Cooker, the Mealthy Pressure Cooker, and the Our Place Multi Cooker. All had excellent results.

Ingredients for Pressure Cooker Mashed Potatoes

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

This recipe is quite easy to make and only includes a few ingredients:

Russet Potatoes
Water
Heavy cream
White truffle flavored olive oil
Parmesan Cheese
Salt

If you did a double-take at the white truffle flavored olive oil, I totally understand. It’s not a common ingredient in most mashed potato recipes but it’s oh so good. However, if you can’t find it, replace it with a little butter for that traditional buttery mashed potato taste.

mashed potatoes covered in chives in white bowl

How to Make Creamy Instant Pot Mashed Potatoes

I use my 6qt Pressure Cooker to make this recipe. First, wash, peel and chop 5 medium russet potatoes into 2-inch chunks. Then place them in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”

cut potatoes in instant pot insert with water being poured into the instant pot insert

cut potatoes in instant pot insert with heavy cream being poured into the instant pot insert

Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.

Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure by turning the valve to “Vent.” Once all the pressure is released, open the lid and add your white truffle flavored olive oil, parmesan cheese, and salt.

cooked mashed potatoes in instant pot insert with hand holding white truffle olive oil

cooked mashed potatoes in instant pot insert with hand holding parmesan cheese

Then begin to mash the potatoes with a potato masher until creamy.

instant pot mashed potatoes that have been mashed inside instant pot insert

These potatoes are so smooth and creamy I generally eat them on their own but you could top them with some freshly cut chives or green onion, homemade gravy, or whatever else goes well with mashed potatoes.

Storage Options

For storing your mashed potatoes, place them in an airtight container and refrigerate for up to 3-4 days. To reheat, transfer the mashed potatoes to a microwave-safe dish and heat in the microwave in 30-second intervals, stirring between each to ensure even heating.

Alternatively, you can reheat them on the stovetop over low heat, adding a splash of milk or cream to maintain the creamy texture. If freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Tanya's Top Tips

You can skip the truffle oil and parmesan and opt for butter instead.
I’ve made this recipe in the 6 qt Instant Pot and 6qt Mealthy Pressure Cooker.
You could also use an electric beater to mash the potatoes. I would recommend removing the potatoes from the pressure cooker insert into a large bowl before using an electric beater.
I’ve never had to drain my potatoes with this recipe. The pressure in the Instant Pot, as well as the fact that potatoes will release their own liquid, is why you don’t need to submerge the potatoes water.

If you liked this Instant Pot Mashed Potato recipe, you may like these as well:

Instant Pot Collard Greens
Instant Pot Cabbage
Instant Pot Corn on the Cob
Garlic Mashed Potatoes (Stovetop recipe)

Looking for recipes to serve this with? Try these out:

mashed potatoes on spoon with pressure cooker in background

Print Recipe

5 from 6 votes

Creamy Instant Pot Mashed Potatoes

These easy no drain Instant Pot Mashed Potatoes come put perfectly creamy each and every time. They’re so creamy and delicious that you can skip the gravy if you want to.

Prep Time5

Cook Time11

Rise to Pressure and Natural Release18

Total Time34

Course: Side Dish

Cuisine: American

Keyword: creamy mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes

Servings: people

Calories: 274kcal

Author: Tanya

Equipment

Ingredients

2 ½ lbs russet potatoes About 5 medium-sized potatoes, peeled and chopped into 2 inch chunks
1 ¼ cup water
½ cup heavy cream
1 Tablespoon white truffle flavored olive oil
½ cup freshly grated parmesan cheese
Salt to taste*

Instructions

Place potatoes in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”
Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.
Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure. Open the lid and begin to mash the potatoes with a potato masher.
Add the white truffle flavored olive oil, parmesan cheese, and salt and stir until combined. Serve and Enjoy 🙂

Video

Notes

*I use about 2 teaspoon of salt. But you may prefer more or less, so salt to taste 🙂

These mashed potatoes are great paired with this homemade gravy.

Nutrition

This post was first published on October 15, 2019. It has been updated with new information.

Sautéed Beet Greens (Quick and Tasty)

October 21, 2024 by Tanya 18 Comments

These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients. This is such a delicious recipe to make the most of your beet greens!

sauteed beet greens in white plate with spoon on side

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

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

If I'm being quite honest, you can never have enough side dishes, especially when they look and taste as good as this!

I love beets! My air fryer beet chips and beet, apple and carrot juice are two favorites, but I hate to see those beautiful greens go to waste! Instead of throwing them out, turn them into a lovely side dish!

If you're a fan of easy sauteed greens, you will love this sautéed spinach recipe.

Ingredients for Sautéed Beet Greens

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

You just need a few ingredients to turn your beet greens into something wonderful!

Olive Oil: To sauté. You can also use vegetable, canola or other neutral oil you have.
Beet Greens - When you buy a bunch of beets from the store, they usually come with the attached beet greens. Remove them from the beets and make this recipe.
Onion and Garlic - of course, for the best flavor.
Broth: I like the flavor that chicken broth adds, but you can make this dish vegan by using vegetable broth.
Apple Cider Vinegar - for a bit of brightness to the dish. Feel free to sub with other acids, like lemon juice.

How To Make Sautéed Beet Greens

Chop the beet greens into small pieces so that they are ready to use. Make sure the beet leaves and stems are separated.

Heat oil in a 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes.

Stir in garlic and cook for an additional minute.

garlic added to skillet with onions and beet greens mixed

Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened.

Then, stir in apple cider vinegar and salt to taste.

greens added to skillet with beet stems and onions

Serve and enjoy 🙂

What do you serve them with?

Beet greens are a really versatile side dish and are great to serve with your favorite weeknight meals, or for larger celebratory family meals. Try them with:

Can you make this ahead of time?

I like to serve these greens as soon as they are cooked, but if you have leftovers you can store them in an airtight container for 2 to 3 days. You can then either heat them through on the stovetop to serve, or even serve them cold as a salad.

What do beet greens taste like?

Beet greens are totally edible and 100% delicious! They taste similar to other dark greens like Swiss chard. Beet greens are slightly earthy, sweet, and with a hint of bitterness.

They are also full of nutrients, so they are a great addition to your diet. These greens contain no fat and are rich in vitamin K, calcium and iron.

beet greens in white plate with fork on the side

Tanya's Top Tips

Be sure to wash the greens before chopping them to remove any dirt.
The greens should be cooked on a medium heat. Don't cook them on a high heat or they could burn.
Use vegetable broth to make this side dish vegan.

More Easy Side Dish Recipes

Print Recipe

4.91 from 11 votes

Sautéed Beet Greens

These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients. This is such a delicious recipe to make the most of your beet greens!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: beet greens, how to cook beet greens

Servings: servings

Calories: 91kcal

Author: Tanya

Ingredients

1 Tablespoon olive oil
1 bunch beet greens, from 3-4 beets chopped into small pieces, stems and leaves separated
½ medium yellow onion chopped
2 cloves garlic minced
¼ cup chicken broth or vegetable broth
½ Tablespoon apple cider vinegar
Salt to taste

Instructions

Heat oil in 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes. Stir in garlic and cook for an additional minute.
Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened. Stir in apple cider vinegar and salt to taste.

Notes

Be sure to wash the greens before chopping them to remove any dirt.
The greens should be cooked on a medium heat. Don't cook them on a high heat or they could burn.
Use vegetable broth to make this side dish vegan.

Nutrition

This post was originally published May 7, 2020. It has been updated with new information and photos.

Creamy Pressure Cooker Rice Pudding

October 15, 2024 by Tanya 24 Comments

This Pressure Cooker Rice Pudding is not only creamy and delicious, it’s also easy when made in your electric pressure cooker. You don’t need eggs to thicken this rice pudding, and the flavor and texture will impress you.

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

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

I love making rice pudding for the family and over the years I’ve tried recipe after recipe. I’ve never had a recipe fail when it came to rice pudding but there were times where I found it to be a little too much effort. Thanks to the pressure cooker, making a creamy and perfect rice pudding no longer has to be difficult.

Seriously, it’s as easy as placing the ingredients in the pressure cooker, starting it, walking away to play with your kids, or do some laundry, and then opening the lid and stirring.

You can add raisins to your rice pudding if you like. My kids hate raisins, hubby and I love them.

rice pudding with raisins in glass in front of instant pot

Ingredients Needed

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

Rice - Although most rice pudding recipes use short-grain rice, like arborio rice, I use long-grain rice for this recipe, as it's usually what I have on hand. My rice pudding in the pressure cooker comes out creamy and delicious. I suggest rinsing the rice first in this recipe.
Liquids - Water and milk - Having the correct ratio of water and milk in the pressure cooker will allow the rice pudding to cook in the pressure cooker without scorching the bottom.
Spices - I use whole cinnamon sticks to flavor the rice pudding without changing the color. You can use a ¼ teaspoon of ground cinnamon if you don't have cinnamon sticks. I also add vanilla extract and salt.
Sweetener - I use sweetened condensed milk to sweeten the rice pudding after it's cooked.
Bourbon-soaked raisins (Optional) - I love adding a bit of bourbon-soaked raisins to the top of my rice pudding. Feel free to leave these out if you aren't a fan.

How to make Instant Pot Rice Pudding

First, if using raisins, soak them to rehydrate them. I like to soak my raisins in a little bourbon. If you want to keep it alcohol-free, soak them in hot water. I start to soak them about an hour before my rice pudding will be ready. And if you don’t like raisins in your rice pudding, skip this step.

raisins soaking in bourbon in a glass bowl

Next, give your long grain rice a quick rinse in a colander. You don’t have to rinse until the water runs clear, just a few seconds under the faucet.

Pour long-grain rice, milk, water, and a pinch of salt into the pressure cooker insert and stir. Add cinnamon sticks and vanilla extract. Cover and cook on high pressure for 10 minutes.

milk with water eggs and cinnamon sticks in instant pot insert

It’ll take a few minutes for your machine to rise to pressure. Once your machine reaches pressure, your 10-minute timer will begin. Once the 10-minute timer goes off, allow the machine to release naturally. This will take about 20-25 minutes. When ready to open the lid, switch the valve from seal to venting to ensure all the pressure is released.

Once all the pressure has released, open the lid and remove the cinnamon sticks. Add in half a can of condensed milk. And stir. The rice pudding may appear watery but it will thicken once it cools a bit.

You can serve this rice pudding on its own, with raisins, or with a little cinnamon sprinkled over the top.

Tanya's Top Tips:

This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be more like a risotto.
Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker.
The bourbon-soaked raisins are perfect for other uses too, like adding to vanilla ice cream. I store them in a separate glass store to use in multiple recipes. However, the taste of the bourbon gets stronger and stronger as they sit.
Rice pudding can be eaten cold or warmed. I prefer warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days. I've never frozen rice pudding.

I hope you enjoy this rice pudding recipe as much as we do.

Looking for more pressure cooker dessert recipes? Try these out:

This Recipe has a Full Length Video Tutorial. Click here to watch it.

Print Recipe

5 from 5 votes

Pressure Cooker Rice Pudding

This Easy and Creamy Pressure Cooker Rice Pudding Recipe is the perfect quick dessert. It’s sweetened with condensed milk, and it doesn’t have any eggs. You can serve it with raisins or without.

Prep Time5

Cook Time10

Rise to Pressure and Narural Release40

Total Time55

Course: Dessert

Cuisine: American

Keyword: instant pot dessert, instant pot rice pudding, pressure cooker rice pudding

Servings: people

Calories: 440kcal

Author: Tanya

Equipment

6 Qt Pressure Cooker

Ingredients

½ cup long grain rice quickly rinsed
1 ½ cup water
1 ½ cup milk
4 cinnamon sticks
1 Tablespoon vanilla extract
1 pinch of salt
7 oz sweetened condensed milk
½ cup bourbon or hot water optional
½ cup raisins optional

Instructions

Optional Step: Place raisins in a small bowl and pour bourbon or hot water over the raisins and set aside for an hour.
Place rice, water, milk, and salt in pressure cooker insert and stir until combined. Place cinnamon sticks and vanilla extract into the pressure cooker. Cover and cook on high pressure for 10 minutes.
Once the timer is up, allow the pressure cooker to naturally release.
Once all the pressure is released, open the lid and stir in the condensed milk. Allow cooling for about 5 minutes. Serve with raisins or on its own. Serve warm or chilled.*

Video

Notes

This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be different.
Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker.
Rice pudding can be eaten cold or warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days.

Nutrition

This post was originally published on November 19, 2019 and has been updated with new information.

Easy Air Fryer Crab Cakes (Ready in Minutes!)

October 11, 2024 by Tanya 111 Comments

These Air Fryer Crab Cakes are so easy to make thanks to the Air Fryer. Every bite is full of delicious, juicy crab meat.

crab cake on a plate with remeloude sauce on top

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

There is nothing like a delicious, golden-on-the-outside, moist, and flavorful crab cake on the inside. Thanks to the Air Fryer, I can make delicious crab cakes with less mess and less stress.

I call myself a bit of a crab cake snob as I have eaten a ton of crab cakes over the years. If I see it on a restaurant menu, I order it and sample it. Here’s what I’ve learned:

The best crab cakes taste like crab, lol. Meaning you don’t want too many fillings or ingredients that overpower the taste of the crab.
Less bread crumbs and more crab makes a supreme crab cake.
Use lump crab or jumbo lump crab meat when making crab cakes. You should be able to find this in the seafood section of your local grocer. It ain’t cheap (Mine was $14 for 8 oz) but it’s so worth it.
No eggs needed for this recipe. You want a moist crab cake, but crab meat by itself is moist, and since it’s made in the Air Fryer, you won’t need to flip it, and you'll still get that nice golden crust.

Ingredients for Air Fryer Crab Cakes

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

Lump crab meat: The main ingredient, providing rich flavor and texture. I suggest using lump crab meat rather than claw meat for best results.
Mayonnaise and Dijon mustard: Adds moisture and helps bind the mixture. Dijon provides a tangy flavor.
Worcestershire sauce: Adds umami depth.
Fresh parsley: Offers a fresh, herbaceous note.
Old Bay seasoning: Traditional seasoning for seafood, adding spice.
Egg: Helps bind the ingredients together.
Panko breadcrumbs: Adds a crispy texture.
Non-stick cooking spray: Ensures the crab cakes don’t stick while air frying.

Tools Needed

Mixing bowls
Measuring cups and spoons
Air fryer
Non-stick cooking spray
Air Fryer Liners (optional)
Spatula or spoon (for mixing and shaping the crab cakes)
Small baking sheet or tray (to form crab cakes)

How to make Air Fryer Crab Cakes (Step-by-Step Photos)

Start by finely chopping your red bell pepper and green onion.

Next, add your crab meat, red bell pepper, green onions, mayonnaise, dijon mustard, breadcrumbs, and old bay seasoning to a bowl. Stir until combined.

crab cake ingredients in a bowl stirred up

Gently form 4 patties with your crab meat mixture. Don’t smoosh them together too hard. Just a light and gentle squeeze to ensure they are together.

crab cakes on a plateEasy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the inside with flakey and flavorful crab meat on the inside. #airfryerrecipes #airfryermeals #airfryerappetizers #crabcake

Place them in your Air fryer basket. I use these parchment paper liners to line my basket first. It makes for easier clean up and it ensures my basket is non-stick.

If using a liner, please place the crab cakes on the liner before starting the Air Fryer. It would be best if you had the weight of the crab cake to hold the liner down so it does not fly up into the fan and heating element.

Slightly spray the top of the crab cakes with your favorite cooking oil. I used canola but vegetable, avocado, olive oil will all work.

Close your Air Fryer basket and cook on 370 degrees fahrenheit for 10 minutes. Once done, open air fryer and remove crab cakes and paper liners if using.

That’s it! So easy. I recommend this homemade remoulade sauce for the perfect dressing for this crab cake.

How to Store

To store your air fryer crab cakes, place any leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze uncooked crab cakes on a tray until solid, then transfer to a freezer-safe bag for up to 3 months.

Tanya's Top Tips

Chill the mixture: Refrigerate the crab cake mixture for 30 minutes before shaping to help it firm up and hold together.
Don’t overcrowd: Leave space between crab cakes in the air fryer so they cook evenly and get crispy.

I love how these crab cakes are made from scratch, so you control all the ingredients.

Looking for more Air Fried Seafood Recipe appetizers? Try these out:

crab cakes on white plate with sauce being poured on top

Find the full Video tutorial on YouTube. Don’t forget to click the thumbs-up button and Subscribe on YouTube for more recipe videos.

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!

cooked air fryer crab cakes in an air fryer basket

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4.74 from 89 votes

Easy Air Fryer Crab Cakes

Easy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the outside with flakey and flavorful crab meat on the inside.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Keyword: air fryer crab cakes

Servings: people

Calories: 123kcal

Author: Tanya

Equipment

Ingredients

8 Oz lump crab
¼ cup red bell pepper chopped
2 green onion chopped
2 Tablespoon mayonnaise
2 Tablespoon bread crumbs
1 Tablespoon Dijon mustard
1 teaspoon old bay seasoning
Oil for spraying
Squeeze of lemon

Instructions

Place lump crab, red bell pepper, green onion, bread crumbs, mayonnaise, dijon mustard, and old bay in a bowl and stir until combined.
Gently form 4 patties with mixture.
Place in Air Fryer basket and lightly spray tops with oil.
Air fry on 370 degrees Fahrenheit 10 minutes. Open and Squeeze a bit of lemon over the tops before serving.

Video

Notes

I suggest serving this crab cakes with remoulade sauce.

Nutrition

This post was originally published on June 11, 2019. It has been updated with new information.

Slow Cooker Turkey Breast (with Gravy!)

October 9, 2024 by Tanya 3 Comments

Cooking turkey breast in the slow cooker is hands-down the best way to get juicy, tender turkey meat! For a cozy family dinner or an easy holiday meal, a simple slow cooker recipe is the best the way to go.

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

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

Turkey doesn't get the appreciation it deserves, mainly because it's a leaner meat that can dry. But thanks to this slow cooker turkey breast, dry turkey is no longer a thing. This method makes juicy turkey right in the slow cooker, and you can make gravy from the turkey's drippings.

For this recipe, I used a boneless turkey breast, as it is great for cutting cooking time in half. However, feel free to use a bone-in breast that can fit inside your slow cooker.

If you need more ways to cook a turkey breast, check out my turkey breast in the pressure cooker recipe or my air fryer turkey breast recipe.

Ingredients Needed

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

ingredients for turkey breast on cutting board

For the Turkey

Boneless Turkey: Make sure to keep the netting on when using this kind of turkey. You could also use bone-in turkey breast as well.
Chicken Broth: This is the key to preventing the turkey from drying while cooking, and it helps make a delicious gravy. As it cooks, the broth will add the much-needed moisture to the lean cut of meat.
Seasonings and spices: Garlic powder, onion powder, paprika, dried thyme, kosher salt, rubbed sage, and black pepper add rich savory flavors. Olive oil helps bind these spices onto the turkey.
Vegetables: Yellow onion, carrot, celery stalk are great for adding an aromatic base to the turkey as it cooks. They also release their own juices to help moisten the turkey.

For the Drippings Gravy

Base: Unsalted butter, and all-purpose flour provide the base for the roux, which thickens the gravy.
Chicken broth: Provides the liquid base.
Drippings from the turkey: Carries over the spices of the turkey to provide the perfect flavor.
Seasonings: Salt and pepper are essential for seasoning and balancing flavors.

Tools Needed

Slow Cooker
Cutting Board
Knife
Tongs
Measuring Spoons and Cups
Whisk
Medium Saucepan
Wooden Spoon or Spatula
Gravy Boat or Small Serving Dish

How To Make Slow Cooker Turkey Breast w/ Gravy

Making the Turkey

Pat the turkey breast (with the net on) dry with paper towels and rub it with olive oil. In a separate bowl, mix the garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mixture all over the turkey breast.

seasoned raw turkey breast in slow cooker

Place the turkey breast in the slow cooker and pour the chicken broth around it to keep the turkey moist while cooking. Add the onion, carrot, and celery around the turkey breast in the slow cooker.

raw ingredients for turkey breast in slow cooker

Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.

cooked turkey breast with net in slow cooker with onions, carrot, celery, and broth and drippings

After cooking, take the turkey out of the slow cooker and remove the netting. Let it rest for 10 minutes before slicing.

You can serve the turkey as is or create a gravy using the drippings.

Making the gravy

Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids, then set the liquid aside. You should have about 2 cups of gravy.

In a saucepan, melt the butter over medium heat, and once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.

Gradually whisk in the strained drippings from the slow cooker, whisking constantly to avoid lumps.

Taste the gravy and add salt and pepper. Let it simmer for 3 to 5 minutes. Whisk it occasionally until it thickens to your liking.

How To Store

Refrigeration

Allow the turkey and gravy to cool to room temperature. Place the turkey in an airtight container and pour the gravy into a separate airtight container to prevent sogginess. Store both containers in the refrigerator. Use within 3 days.

For reheating, preheat the oven to 325°F (163°C). Place the turkey slices in a baking dish, cover with foil to retain moisture, and heat for about 15-20 minutes or until warmed through.

Frozen

For longer storage, you can freeze the turkey and gravy. Use freezer-safe containers or resealable freezer bags, removing as much air as possible before sealing.

You can store turkey in the freezer for up to 3 months, while you can store gravy for about 2 months.

For reheating, thaw frozen turkey in the refrigerator before reheating. This can take several hours or overnight, depending on the size of the turkey slices.

FAQ

What are the benefits of slow cooking a turkey?

Using the slow cooker ensures that you get flavorful, tender, and juicy turkey breasts every time. The prep time is minimal, and the clean-up afterward is so easy.

Can I use frozen turkey breast in a slow cooker?

I do not recommend cooking a frozen turkey breast directly in a slow cooker. The slow cooker does not heat the turkey fast enough from frozen. This means it may not reach a safe internal temperature of 165°F (74°C). Thawing it in the refrigerator before cooking is best.

Is cooking a turkey in a slow cooker safe?

Cooking turkey in the slow cooker is definitely safe. This is the best way to cook it to achieve perfectly moist turkey without having to brine it.

Tanya’s Top Tips

Choose a good quality boneless, skinless turkey breast. Picking one with a net is best. This keeps its shape and moisture while cooking.
Ensure your slow cooker is large enough to accommodate the turkey breast without crowding.
Allow the turkey to rest after cooking to let the juices redistribute, ensuring the meat stays moist when sliced.
For a 6-8 lb bone-in turkey breast: Cook on LOW for 6-7 hours, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).

Notes

For a crispier skin, remove the turkey breast, place it under the broiler for 3-5 minutes, or until golden.
Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
If you prefer a thicker gravy, you can adjust the amount of flour.
This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.

I hope you like this slow cooker turkey breast recipe as much as we do! Looking for more slow cooker 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!

Print Recipe

5 from 1 vote

Slow Cooker Turkey Breast w/ Gravy

This simple and tasty homemade turkey gravy will make this dish even better. Drizzle it on top for a mouthwatering finish. Just season the turkey and let the slow cooker do its thing!

Prep Time10

Total Time4 10

Course: entree, Main Course

Cuisine: American

Keyword: Slow cooker turkey breast, Turkey gravy w/ drippings

Servings:

Calories: 599kcal

Author: Tanya

Equipment

Slow Cooker

Ingredients

For the Turkey

3 lb boneless skinless turkey breast (with net) (like the Butterball kind)
2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon rubbed sage
½ teaspoon black pepper
1 cup chicken broth
1 large yellow onion chopped into 1-inch pieces
1 medium carrot chopped into 1-inch pieces
1 medium celery stalk chopped into 1-inch pieces

For the Drippings Gravy

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt and pepper to taste

Instructions

Making the Turkey

Pat the turkey breast (with the net on) dry with paper towels. Rub it with olive oil.
Mix garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mix all over the turkey breast.
Place the turkey breast in the slow cooker pour the chicken broth into the slow cooker to keep the turkey moist while cooking. Add the onion, carrot, and celery into the slow cooker around the turkey breast.
Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.
Remove the turkey from the slow cooker and let the turkey rest for 10 minutes before slicing. Be sure to remove the net before serving. Serve as is or create a gravy with drippings.

Making the gravy

Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids. Set the liquid aside. It should be about 2 cups of gravy.
In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.
Gradually whisk in the strained drippings from the slow cooker. Whisk constantly to avoid lumps.
Taste the gravy and season with salt and pepper.
Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your liking.

Notes

For crispier skin, remove the turkey breast and place it under the broiler for 3-5 minutes or until golden.
Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
If you prefer a thicker gravy, you can adjust the amount of flour.
This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.
My boneless turkey in my slow cooker takes over 4 hours. Please check the temperature to ensure it has reached a temperature of 165 degrees Fahrenheit before removing and serving. You may find that your turkey needs a longer cooktime.

Nutrition

Shrimp and Bacon Spinach Salad Recipe

October 8, 2024 by Tanya 6 Comments

This Shrimp and Bacon Spinach Salad Recipe is made with fresh baby spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a red wine vinaigrette on top.

shrimp and bacon salad on plate with spoons on the side

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

This salad has quickly become a favorite, full of flavor and fresh ingredients. Who doesn’t love a salad with beautiful, flavorful, plump shrimp and crispy bacon?

This recipe is an adaptation of an Applebee's salad on their menu. The first time I made this recipe, I skipped the bacon and avocado and opted for walnuts. It was good but the addition of bacon just takes this salad over the top. I also added avocado because it’s fantastic and fits right in with the other ingredients of this recipe.

I top this salad with a homemade vinaigrette for the perfect weeknight meal or lunch.

Ingredients Needed

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

Salad Dressing: Red wine vinegar, granulated white sugar, salt, garlic powder, smoked paprika, black pepper, extra virgin olive oil.
Seasoned Shrimp: large raw shrimp, salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, granulated sugar, olive oil.
Salad Base: baby spinach, red onion, avocado, roma tomato
Bacon for topping

ingredient photo for shrimp bacon salad recipe 1

How to make Shrimp and Bacon Spinach Salad

First prepare your vinaigrette. I add red wine vinegar, white sugar, salt, smoked paprika, black pepper, garlic powder, and olive oil in a small mason jar and shake vigorously to combine. Using a mason jar is such an easy way to create salad dressings, and I can store leftover dressing in the same jar.

Set aside the vinaigrette to prepare the other ingredients.

Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, sugar, smoked paprika, sage, and onion powder and set aside.

Next, grab a salad bowl and place baby spinach, red onion, tomato, and avocado and toss until combined. Set aside.

Grab a cold skillet and place your bacon in the skillet and cook over medium heat. You'll want to cook your bacon until its crisp on both sides. Remove bacon and drain on paper towel.

Remove excess bacon grease from the skillet, leaving about 2 tablespoon in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.

Place bacon and shrimp on top and serve with prepared vinaigrette. Enjoy 🙂

I hope you enjoy this recipe as much as we do.

How to Prepare Ahead of Time and Store

This salad is perfect for making ahead. Store the salad portion, the salad dressing, and the shrimp and bacon separately. Reheat the shrimp and bacon when ready to serve.

Tanya's Top Tips

I've used spinach as the base in this salad, but feel free to add or substitute other greens, like kale, arugula, or romain lettuce.
If bacon isn't your thing, omit it. I've subbed walnuts instead before, and it was still delicious.

Wanting more salad recipes? Try these out:

Kale and Broccoli Salad with Sweet and Sour Dressing
Vietnamese Chicken Salad Recipe
Sweet Chili Thai Cucumber Salad
Cranberry Pecan Apple Salad Recipe

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

Print Recipe

4.75 from 4 votes

Shrimp and Bacon Spinach Salad Recipe

This Shrimp and Bacon Spinach Salad Recipe is made with fresh spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a tangy vinaigrette on top.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Keyword: spinach salad recipe

Servings: people

Calories: 599kcal

Author: Tanya

Ingredients

4 slices Bacon

Salad Dressing

¼ cup Red Wine Vinegar
3 Tablespoon White Granulated Sugar
½ teaspoon Salt
¼ teaspoon Garlic Powder
¼ teaspoon Smoked Paprika
¼ teaspoon Black Pepper
6 Tablespoon Extra Virgin Olive Oil

Shrimp

1 lb Large Shrimp peeled and deveined
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
½ teaspoon Ground Sage
½ teaspoon Onion Powder
½ teaspoon Smoked Paprika
½ teaspoon White Granulated Sugar
2 Tablespoon Olive Oil

Salad

8 cups Baby Spinach
½ Red Onion thinly sliced
1 Avocado pitted and chopped
2 Roma Tomatoes chopped

Instructions

Add red wine vinegar, white sugar, salt, garlic powder, smoked paprika, black pepper and extra virgin olive oil in a small mason jar and shake vigorously to combine.
Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, and sugar. Set aside.
Next, grab a salad bowl and place spinach, red onion, tomato, and avocado and toss until combined. Set aside.
Grab a cold skillet and place your bacon in the skillet and cook over medium heat, flipping halfway, until it's crisp on both sides. Remove bacon and drain on paper towel.
Remove excess bacon grease from the skillet, leaving about 2 tablespoon in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.
Place bacon and shrimp on top of salad and serve with prepared vinaigrette.

Video

Notes

I've used spinach as the base in this salad, but feel free to add or substitute other greens, like kale, arugula, or romain lettuce.

Nutrition

This post was first published on July 2, 2019. It has been updated with new photos and information.

Stuffed Bell Peppers (Easy & Delicious)

October 2, 2024 by Tanya 10 Comments

This timeless dish of Stuffed Bell Peppers is incredibly easy to make. All it takes is to stuff bell peppers with a mix of meat, rice, vegetables, and spices. This makes a flavor-packed dinner with all your favorites inside a veggie shell.

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

Stuffed bell peppers have always been a bit nostalgic for me. I remember when my mom first made them for me and my siblings. She was so excited to try something new that she found in a cookbook, carefully filling each pepper with a savory mix of rice, meat, and spices.

And now, here I am recreating this exact dish for my own kids.

If you know me, you know that I enjoy trying new things. I made another version: BBQ cheesesteak stuffed peppers. This version keeps the bell peppers more traditional and is very flavorful.

Ingredients Needed

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

ingredients for stuffed bell peppers on wooden cutting board

Bell peppers: Medium-sized bell peppers serve as the base to hold the filling mixture. I use a mixture of colors.
Vegetables: Yellow onion and garlic cloves provide the dept of savory flavor to the filling
Meat: I use ground beef, but feel free to use any other type of meat, such as ground turkey or a plant-based alternative.
Rice: I find that cooked rice is easier to use. Leftover white or brown rice is perfect for this recipe.
Spices: Italian seasoning, onion powder, garlic powder, salt, and pepper are the perfect blend of herbs. They pack the filling with a lot of flavors.
Seasonings: Tomato paste, tomato sauce, chicken broth add moisture and adds a tangy savory element.
Shredded Colby Jack Cheese: The perfect cheesy topping to finish for your stuffed peppers.
Oil: For roasting the peppers and cooking our filling.

Tools Needed

Knife
Cutting board
Large skillet
Spoon or spatula
Mixing bowl
Baking dish or Baking pan
Measuring spoons and cups

How To Make Stuffed Bell Peppers

Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it.

Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Put the prepared bell peppers, cut-side up, in the lined pan. Roast them in the preheated oven for 20 minutes or until they start to soften.

baked bell peppers cut in half in baking dish

While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant.

Add the tomato paste and stir for about 10 seconds.

Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes.

Stir in the cooked rice and remove the pan from the heat.

Take the roasted peppers out of the oven. Fill each pepper generously with the filling.

bell peppers in the baking dish before cheese and before baking with meat mixture inside

Sprinkle the shredded Colby Jack cheese evenly on top of the stuffed peppers.

stuffed bell peppers in baking dish with unbaked cheese on top

Put the stuffed peppers back in the oven. Bake them for another 10 to 15 minutes. They are done when the cheese is melted and bubbly, and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.

How To Store

Store the Stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake in the oven until heated through.

You can also freeze them and keep them for up to 3 months. Before reheating, thaw in the refrigerator overnight. If you're in a hurry, bake directly from frozen and add extra time to ensure they heat thoroughly.

FAQS

What goes with stuffed peppers?

Roasted vegetables, a salad, or mashed potatoes are just some options that would pair nicely with stuffed peppers. You can pair any side dish of your liking with these.

Can you make stuffed bell peppers ahead of time?

Yes! The peppers and filling can be made ahead of time and stored separately in the fridge or freezer. When ready to make, simply assemble them and then bake.

Tanya's Top Tips

For best results, use bell peppers that are about the same size.
If you don't have shredded Colby Jack cheese, you can use another type of cheese, such as cheddar or mozzarella. Feel free to use pre-shredded cheese in this recipe, but note that you'll get better results if you buy a block of cheese and shred it yourself.
I don't use lean ground beef in this recipe because I prefer them juicier, and the filling holds better. However, you can definitely use lean ground beef if you prefer. Ground turkey meat is also a great alternate for a leaner option.

close up photo of bell peppers covered in cheese in baking dish

I hope you like this stuffed bell peppers recipe as much as we do! Looking for more dinner ideas? 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!

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5 from 4 votes

Stuffed Bell Peppers Recipe

This timeless dish is incredibly easy to make. All it takes is to stuff bell peppers with a mix of meat, rice, vegetables, and spices. This makes a flavor-packed dinner with all your favorites inside a veggie shell.

Prep Time15

Cook Time45

Total Time1

Course: entree, Main Course

Cuisine: American

Keyword: bell peppers, ground beef, stuffed bell peppers

Servings:

Calories: 285kcal

Author: Tanya

Ingredients

3 medium-sized bell peppers various colors, cut in half from the stem to bottom, core removed
2 Tablespoons olive oil divided
1 yellow onion chopped
4 garlic cloves chopped
1 Tablespoon tomato paste
1 lb ground beef 85/15 preferred
½ Tablespoon Italian seasoning
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of onion powder
½ teaspoon of garlic powder
8 oz can of tomato sauce
½ cup chicken broth
1 cup cooked rice
1 cup shredded Colby jack cheese

Instructions

Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Place the prepared bell peppers cut-side up in the lined pan and roast in the preheated oven for 20 minutes or until the peppers start to soften.
While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant. Add the tomato paste and stir for about 10 seconds.
Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes. Stir in the cooked rice and remove the pan from the heat.
Remove the roasted peppers from the oven and fill each pepper generously with the filling.. Sprinkle the shredded Colby Jack cheese evenly over the tops of the stuffed peppers. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.

Notes

For best results, use bell peppers that are about the same size.
If you don't have shredded Colby Jack cheese, you can use another type of cheese, such as cheddar or mozzarella.
I don't use lean ground beef in this recipe because I prefer them juicier, and the filling holds better. However, you can definitely use lean ground beef if you prefer. Ground turkey meat is also a great alternate for a leaner option.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat them gently in the microwave or oven.

Nutrition

Classic Southern Deviled Eggs Recipe - Easy & Creamy Appetizer

September 30, 2024 by Tanya 12 Comments

These Creamy Southern Deviled Eggs are the best ever! Made with sweet relish and jalapeños, they come together quickly and easily and make a perfect appetizer to feed a crowd.

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

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

When it comes to hosting, deviled eggs are always a crowd-pleaser. They come together so quickly, and this, for sure, is a great recipe to have in your arsenal!

My classic deviled eggs recipe not only tastes delicious but is also really easy to make. Once the eggs are hard-boiled, the filling takes only minutes to whip up. It's an appetizer my family has on hand every Holiday season.

When I entertain, I love serving these easy deviled eggs alongside other quick and easy appetizers like my Honey and Mustard Chicken Wings and Macaroni and Cheese Balls.

Ingredients

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

Large eggs - These are the size I always have on hand. These will be boiled and then separated for the recipe.
Filling - Mayonnaise, sweet relish, jalapeños, yellow mustard, kosher salt, and black pepper are added to the cooked egg yolks to make a creamy, tangy filling.
Smoked paprika - for garnish and a bit of smokey flavor.

How To Make Southern Deviled Eggs

Hard boil your eggs and cook until done. I like to cook mine in an electric pressure cooker. I start by placing eggs in a steamer basket.

Then, place 1 cup of water in the pressure cooker and place the steamer basket inside.

Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs.

Remove the eggs from the pressure cooker with tongs and place them in a bowl of cold water for 5 minutes. Peel the eggs and cut them in half. Remove the cooked yolk from the egg whites and place the yolks in a bowl.

boiled eggs separated and yolks removed and placed in bowl

Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt, and pepper and stir until combined and creamy.

deviled eggs egg yolk mixed with ingredients in white bowl

Spoon the egg mixture into a piping bag.

deviled eggs in a piping bag next to egg white halves

Use the piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!

Which ways can I boil the eggs for deviled eggs?

There are a variety of ways to hard boil an egg. You can use an electric pressure cooker to hard boil the eggs, as I have done here. However, you can also use the air fryer to 'boil' your eggs or you can boil the eggs in a saucepan of water on the stovetop.

Can I make deviled eggs in advance?

These Southern deviled eggs are perfect for entertaining as you can make them up to 24 hours in advance of serving. Place them on a large plate and loosely cover them with plastic wrap or place in an airtight container in a single layer and keep them in the fridge.

If you really want to get ahead of things, you can store the cooked eggs for up to a week in the fridge and the filling can be made up to two days in advance and kept covered in the fridge separately. Then all you have to do is build them.

deviled eggs on white plate with napkin on side

Tips To Make Southern Deviled Eggs

Using a piping bag makes it easier to fill the eggs, but you can use a spoon if you don't have one.
Ensure that the egg yolks are cooked all the way through. If they are soft boiled the filling will be too runny.
Make sure you cool your eggs before you peel them. When the eggs are still warm the whites can be delicate and tear.

More Appetizer Recipes

Here are some of my other favorite recipes for you to try out at your next gathering with family and friends.

FAQs:

What makes deviled egg deviled?

The use of the word deviled refers to the egg filling being flavored with hot and spicing seasonings, in this case mustard, relish and jalapeno peppers.

What is deviled egg filling made of?

The egg yolk is removed and mashed together with mayonnaise, mustard, salt and pepper, and other flavorings like the relish and jalapeno peppers I have used in this Southern deviled egg recipe.

What are deviled eggs called in the South?

Deviled eggs are also know as salad or dressed eggs by the church or those wishing to avoid the term "deviled".

Are deviled eggs served hot or cold?

Deviled eggs are usually served cold.

Should eggs be at room temperature before boiling for deviled eggs?

Eggs are best to be at room temperature before boiling, rather than fridge cold.

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

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5 from 3 votes

Southern Deviled Eggs Recipe

These Southern devilled eggs are the best ever! Made with sweet relish and jalapenos, they come together quickly and easily and make a perfect appetizer to feed a crowd.

Prep Time15

Cook Time8

Total Time23

Course: Appetizer

Cuisine: American

Keyword: deviled eggs with jalapenos, easy deviled eggs, southern deviled eggs

Servings: people

Calories: 202kcal

Author: Tanya

Ingredients

12 large eggs
¼ cup mayonnaise
3 Tablespoons sweet relish
2 Tablespoons diced jalapeños
1 Tablespoon yellow mustard
Salt and pepper to taste
Smoked paprika for sprinkling

Instructions

Hard boil your eggs* in an electric pressure cooker by placing eggs in a steamer basket. Place 1 cup of water in the pressure cooker and place the steamer basket inside. Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs. Use tongs to remove eggs from the pressure cooker and place the eggs in a bowl of cold water for 5 minutes. Peel the eggs and cut in half.
Remove the cooked yolk from the egg whites and place the yolks in a bowl. Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt and pepper and stir until combined and creamy.
Use a spoon or a piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!

Notes

*You can prepare your hard-boiled eggs on the stove top by placing them in a saucepan on medium-high heat and covering them with an inch of water. Once they reach a boil, boil them for 8 minutes. Once 8 minutes is up, Remove eggs from the saucepan and place in a bowl of cold water for five minutes.

*Using a piping bag makes placing the egg yolk mixture in the egg whites easier. You can use a spoon if you don’t have one.

*These deviled eggs can be made up a day in advance.

Nutrition

This post was originally published on March 20, 2020. It has been updated with new photos and additional helpful information.

Southern Chocolate Gravy Recipe

September 25, 2024 by Tanya 3 Comments

A hidden gem of Southern cuisine, Chocolate Gravy is perfect for pouring over warm, flaky biscuits. This silky and delicious chocolate sauce is a decadent treat that is surprisingly easy to make.

chocolate gravy being poured over biscuits

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

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

I was genuinely surprised when I first learned about chocolate gravy, a dish not as widely known outside the Southern States. I couldn’t believe someone could turn chocolate into a rich, creamy sauce to pour over homemade Air fryer biscuits for breakfast!

The gravy has a deep, chocolatey flavor with subtle hints of vanilla and a touch of saltiness that enhances its sweetness. It's a great addition to any breakfast or brunch.

if you like biscuit and gravy recipes, you will love these biscuits smothered in savory sausage gravy or even bacon gravy.

Ingredients Needed

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

ingredients for chocolate gravy with labels

Sugar: White granulated sugar adds sweetness to the gravy, balancing the bitterness of the cocoa powder.
Cocoa Powder: Unsweetened cocoa powder provides the rich chocolate flavor that’s the star of the recipe.
Vanilla: Vanilla extract enhances the flavor, adding warmth and depth to the chocolate.
Flour: All-purpose flour acts as a thickening agent to give the gravy its smooth, pudding-like consistency.
Milk and Butter: Whole milk the liquid base that combines with the dry ingredients, giving the gravy its creamy texture. Unsalted butter adds richness and a silky finish to the gravy as it cooks.
Salt: Salt enhances the overall flavor by balancing the sweetness.
Biscuits: The perfect vehicle to soak up the rich, sweet chocolate gravy.

Tools Needed

Saucepan
Whisk
Measuring cups
Measuring spoons
Spatula
Serving dish

How To Make Chocolate Gravy

Place a medium saucepan over medium heat. Add sugar, cocoa powder, flour, and salt and whisk until thoroughly combined.

dry ingredients for chocolate gravy in saucepan pot

Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved, ensuring the mixture is smooth and lump-free.

milk being whisked into cocoa powder and sugar in pot

Cook the mixture, stirring constantly, until it begins to thicken. This should take about 5-7 minutes. Be careful not to let the mixture boil too vigorously, which can cause it to burn.

spoon showing thickness of chocolate gravy

Once the gravy has thickened to your desired consistency, remove it from the heat. Stir in the butter and vanilla extract until the butter fully melts and becomes smooth and glossy.

whisk stirring chocolate gravy after butter was added

Pour the warm chocolate gravy over freshly baked biscuits, pancakes, or ice cream. Enjoy!

How To Store

To store, allow the chocolate gravy to cool to room temperature. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days.

To reheat, place the gravy in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk to restore its smooth consistency.

You can freeze chocolate gravy for up to three months. Thaw it in the refrigerator before reheating in a saucepan.

FAQ

Is chocolate gravy the same as chocolate sauce?

Chocolate gravy contains flour, which gives it a thick, pudding-like texture, and people usually serve it over biscuits. Chocolate sauce is thinner and smoother. People usually use it as a topping for desserts like ice cream or cakes.

Where does chocolate gravy originate from?

Chocolate gravy has roots in Appalachian and Southern U.S. cooking. Many believe it developed as a local version of traditional savory gravies. It uses ingredients like cocoa and flour that are available.

Can I make chocolate gravy without flour?

Yes, you can substitute cornstarch, gluten-free flour, and other alternatives for flour to thicken the gravy. Keep in mind that you would have to adjust the amount used as they might not thicken the same as flour.

Notes

Buttermilk biscuits are the most common pairing, though any type of biscuit works well. You can try it with Mayonnaise Biscuits. This gravy also tastes amazing on pancakes, French toast, and even waffles!

I hope you like this chocolate gravy recipe as much as we do! Looking for more breakfast recipes? Try these out:

hands holding bold pouring chocolate gravy over biscuits

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!

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5 from 3 votes

Silky Southern Chocolate Gravy

A hidden gem of Southern cuisine, Chocolate Gravy is perfect for pouring over warm, flaky biscuits. This recipe will astonish and delight anyone who’s yet to experience its comforting charm.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: biscuits and chocolate gravy, Chocolate Gravy, southern chocolate gravy

Servings:

Calories: 152kcal

Author: Tanya

Ingredients

¾ cup white granulated sugar
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
A pinch of salt
2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Biscuits for serving

Instructions

Place a medium saucepan over medium heat. Add sugar, cocoa powder, flour, and salt and whisk until thoroughly combined. Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved, ensuring the mixture is smooth and lump-free.
Cook the mixture, stirring constantly, until it begins to thicken. This should take about 5-7 minutes. Be careful not to let the mixture boil too vigorously, which can cause it to burn.
Once the gravy has thickened to your desired consistency, remove it from the heat. Stir in the butter and vanilla extract until the butter is fully melted, smooth, and glossy.
Pour the warm chocolate gravy over freshly baked biscuits, pancakes, or ice cream. Enjoy!

Notes

Nutrition

Rasta Pasta Recipe (Creamy Caribbean Pasta)

September 23, 2024 by Tanya 12 Comments

This easy Rasta Pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean-style pasta is made with jerk seasoning and is loaded full of flavor.

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

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

Have you ever tried Rasta pasta before? If not, you must give this recipe a go this week! This Caribbean style pasta is a great fusion dish that is seasoned with my jerk seasoning.

This dish is ready to serve in less than 30 minutes so it's perfect for an easy family weeknight meal. If you love my jerk chicken wings or my oxtail recipe, you will love this!

Ingredients You Will Need

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

Penne Pasta - or any kind of pasta that can handle a thick sauce. Fettucine noodles work well too.
Shrimp - or chicken, or whatever protein you prefer.
Jerk Seasoning - dry or wet seasoning will work in this recipe.
Oil - Use a high-heat cooking oil for searing the shrimp. I tend to use canola or olive oil in this recipe.
Vegetables: Red and orange bell pepper, spinach, onion, garlic.
Heavy Cream - to make the alfredo sauce for the pasta.
Parmesan Cheese - for added flavor.

How To Make Rasta Pasta

Prepare pasta according to the directions on the box. Drain and set aside ½ pasta cup pasta water. Then, slice the veggies so that they are ready to use. Then coat the shrimp with 1 Tablespoon of the jerk seasoning.

shrimp coated in jerk seasoning on white bowl

Set a large skillet over medium heat and add oil. Cook shrimp for 2-3 min per side. Remove shrimp and set aside.

Deglaze the pan by adding ¼ cup pasta water and use a wooden spoon to remove brown bits. Add peppers, green onions, and garlic to the pan and cook until slightly softened about 5 minutes.

Add remaining pasta water, heavy cream, and remaining jerk seasoning and simmer for about 3 minutes.

Then add pasta, spinach, and parmesan cheese and stir until coated.

pasta with the sauteed peppers in skillet

Remove from heat and top with shrimp.

rasta pasta in skillet with shrimp on top

Can you make this ahead of time?

I like to serve this Rasta pasta as soon as it's ready, but it will easily keep in the fridge for 3 days and can be reheated in on the stovetop or in the microwave. Just keep it in an airtight container and it will keep well.

When you reheat it, you may want to ad a couple of tablespoons of water to help the creamy sauce loosen up.

Can you use frozen shrimp in this recipe?

I like to use fresh shrimp, but you absolutley can use frozen in this dish. Just make sure that they are fully defrosted before you cook them. Whether you use fresh or frozen shrimp, make sure they are deveined and shelled. I prefer to remove the tails, but you can keep them on if you wish.

What is jerk seasoning?

Jerk seasoning is a Jamaican blend of dried spices and herbs, and it's a great way to add flavor to dishes. I like to use my own blend that you can easily adjust to your taste, but you can easily find it in the herbs and spices section in superstores. It's bright, spicy and brings every dish to life!

Is there a substitute for shrimp in rasta pasta

Absolultley! You can add oxtail, chicken, or tofu. The possibilities are endless when it comes to this recipe.

rasta pasta on plate with fork on the side

What Is Rasta Pasta? History Lesson

Rasta Pasta is in no way associated with Rastafarian culture as Rastafarians don’t eat meat or dairy. In fact, Rasta Pasta isn’t a dish you would see many Jamaicans eat growing up. However, fusion food is a beautiful thing and this dish gets its roots from a Jamaican chef who invented this Rasta Pasta recipe.

Rasta Pasta is colorful and gets its name because of the bright colors of the bell peppers in the recipe. This recipe is made with lots of fresh veggies and is served in a creamy, seasoned sauce. It's often made with chicken, but I topped mine with jerk shrimp.

Recipe Notes and Tips

Cook the pasta al dente. It will continue to cook once it's drained and when it's mixed into the sauce, so don't overcook it.
Take care not to overcook the shrimp. They only need a couple of minutes each side and they can become rubbery if you cook them for too long.

More Easy Pasta Recipes

Check out the full video tutorial where I make this delicious pasta recipe.

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4.86 from 7 votes

Rasta Pasta Recipe (Creamy Caribbean Pasta)

This easy shrimp Rasta pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean style pasta is made with jerk seasoning and is loaded full of flavor.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Caribbean

Keyword: caribbean pasta, easy rasta pasta, rasta pasta with shrimp

Servings: servings

Calories: 688kcal

Author: Tanya

Equipment

Stainless Steel Skillet

Ingredients

8 oz penne pasta about 2 dry cups
1 lb shrimp peeled and deveined
2 Tablespoon jerk seasoning separated
2 Tablespoon canola oil
1 red bell pepper thinly sliced
1 orange bell pepper thinly sliced
2 cups fresh spinach
2 green onion
4 garlic cloves minced
¾ cup pasta water separated
¾ cup heavy cream
1 cup parmesan cheese shredded

Instructions

Prepare pasta according to directions on the box. Drain and set aside ½ pasta cup pasta water.
Coat shrimp with 1 Tablespoon of jerk seasoning.
Set a large skillet over medium heat and add oil. Cook shrimp for 2-3 min per side. Remove shrimp and set aside.
Deglaze the pan by adding ¼ cup pasta water and use a wooden spoon to remove brown bits. Add peppers, green onions, and garlic to the pan and cook until slightly softened about 5 minutes.
Add remaining pasta water, heavy cream, and remaining jerk seasoning and simmer for about 3 minutes. Add pasta, spinach, and parmesan cheese and stir until coated.
Remove from heat and top with shrimp.

Video

Notes

Cook the pasta al dente. It will continue to cook once it's drained and when it's mixed into the sauce, so don't over cook it.
Take care not to overcook the shrimp. They only need a a couple of minutes each side and they can become rubbery if you cook them for too long.

Nutrition

This post was originally published on May 19, 2020. It has been updated with new photos and information.

Easy Yellow Rice Recipe (Vibrant and Delicious)

September 18, 2024 by Tanya 20 Comments

Liven up your side dish game with this vibrant, flavorful yellow rice recipe. You can make this easy turmeric rice recipe on the stovetop in less than 30 minutes.

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

Rice is such a staple in most people's homes, but that doesn't mean it has to be boring! I love adding flavor to my rice, and this yellow rice is a delicious and easy side dish that is perfect for any occasion.

You season this yellow rice with turmeric, garlic, and onion, and it takes no longer to make than plain boiled white rice.

It's great to serve alongside all your favorite dishes and a tasty way to add some color to your plate!

For more rice recipes, check out my kale rice and cajun rice.

Ingredients needed for yellow rice

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

Rice—I prefer to use long-grain white rice in this recipe, but basmati or Jasmine rice would also work well.
Liquid - I use water, but feel free to use a low-sodium chicken broth for more flavor.
Seasonings and Oils - Olive oil, turmeric, garlic powder, onion powder, and salt.

How to make yellow rice

Gather your ingredients.

Place water, olive oil, turmeric powder, kosher salt, garlic powder, and onion powder in a medium heavy-bottomed pot over medium-high heat. Allow the mixture to come to a boil.

Stir in rice, reduce heat to low, cover with a tight-fitting lid, and cook for 18 minutes.

ingredients in saucepan for yellow rice with whisk in it

Once 18 minutes are up, remove the pot from the heat and cover the rice for an additional 5 minutes.

Open the lid and fluff the rice with a fork. Serve and Enjoy.

Make this turmeric rice in your Instant Pot

This yellow rice can easily be made in your electric pressure cooker, too, and the results are equally delicious!

Add the ingredients to the pressure cooker insert. Press the rice button, and the rice will be cooked for 12 minutes at low pressure.
Once the pressure cooker time is up, allow the machine to naturally release for 10 minutes, then release any remaining pressure.
Open the lid and fluff the rice with a fork. Serve and enjoy.
If your pressure cooker does not have a rice button, cook on high pressure for 6 minutes, then naturally release.

Make this in your rice cooker

I like to simply add the ingredients to my rice cooker and follow the instructions of my rice cooker. Then I fluff and proceed.

Can you make it ahead of time?

Yes! You can make a big batch of this rice and enjoy it throughout the week. The cooked rice will keep well in the fridge in an airtight container for up to 5 days.

When it sits, the rice can start losing some of its moisture, so when you reheat it, add a tablespoon or two of water to loosen it back up.

The rice can be reheated on the stovetop at low heat or in the microwave for 20 to 30 seconds at full power.

Can you freeze it?

Freezing is a great option if you have made too much rice. It will keep well for a couple of months. Freeze the rice solid on a baking sheet, then transfer portions into freezer-safe bags.

You can reheat the frozen rice in your microwave. Just break it into pieces, place it in a bowl, and cover. Heat on high for 2 to 3 minutes, then fluff with a fork to serve.

yellow rice in bowl wirh spoon sticking out

What do you serve it with?

This yellow rice works great with so many mains. It's a great accompaniment to curries and stews and is great to serve up with grilled fish, chicken, and meats. Try it with:

Tanya's Recipe Notes and Tips

Turmeric has quite a strong flavor, so don't be tempted to add more than the recipe states.
You can make this with brown rice if you prefer, but you must adjust the cooking time per the package instructions.
You can bloom the ground spices for a bit of extra flavor. Preheat the pot over medium heat and add the oil. Then add the turmeric, garlic powder, and onion powder and stir for 10 seconds. Then add the water, and stir in the rice. Proceed with the recipe as written.

Yellow rice on a white plate next to fresh cilantro.

I hope you enjoy this yellow rice recipe as much as we do. Looking for more easy side dishes? 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!

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5 from 7 votes

Easy Yellow Rice Recipe (Vibrant and Delicious)

Liven up your side dish game with this vibrant and flavorful yellow rice recipe. This easy turmeric rice recipe can be made on the stovetop in less than 30 minutes.

Prep Time5

Cook Time18

Total Time23

Course: Side Dish

Cuisine: American

Keyword: seasoned rice recipe, turmeric rice

Servings: servings

Calories: 288kcal

Author: Tanya

Ingredients

2 ¼ cups water*
1 Tablespoon olive oil
1 teaspoon turmeric powder
1 ½ teaspoon kosher salt or to taste
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ cups long grain rice rinsed and drained

Instructions

StoveTop:

Place water, olive oil, turmeric powder, kosher salt, garlic powder, and onion powder in a medium heavy-bottomed pot over medium-high heat. Allow the mixture to come to a boil.
Stir in rice, reduce heat to low, cover with tight-fitting lid and cook for 18 minutes.
Once 18 minutes is up, remove the pot from the heat and allow the rice to remain covered for an additional 5 minutes. Open the lid and fluff the rice with a fork. Serve and Enjoy.

Instant Pot Electric Pressure Cooker Instructions:

Add the ingredients into the insert of the pressure cooker. Press the rice button, which will cook the rice for 12 minutes at low pressure.
Once the pressure cooker time is up, allow the machine to naturally release for 10 minutes. Release any remaining pressure.
Open the lid and fluff the rice with a fork. Serve and enjoy.

Notes

Feel free to sub the water with chicken or vegetable broth for more flavor.
Turmeric has quite a strong flavor to it, so don't be tempted to add more than the recipe states.
You can make this with brown rice if you prefer, but you will need to adjust the cooking time as per the package instructions.
You can bloom the ground spices for a bit of extra flavor. Preheat the pot over medium heat and add the oil. Then add the turmeric, garlic powder, and onion powder and stir for 10 seconds. Then add the water, and stir in the rice. Proceed with the recipe as written.

Nutrition

This post was originally published on February 23, 2021. It has been updated with new photos and information.

Whiskey Cranberry Cocktail

September 16, 2024 by Tanya Leave a Comment

When you combine the smooth, smoky flavor of whiskey with the tart sweetness of cranberry juice, you create this tasty cocktail. This cocktail is both bold and refreshing and it never fails to impress.

whiskey cranberry cocktail on board with cranberies around it

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

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

On a recent trip with my hubby, we met a couple who introduced us to this Whiskey Cranberry cocktail. As a person who loves a good Bourbon, served neat, let's just say I wasn't sure how I would like it. Well, I loved it and it's one of my favorite ways to enjoy a whiskey cocktail.

This is the perfect drink for Fall, or anytime you want a nice, cozy, yet refreshing cocktail! Some of my other favorite classic cocktails are the Hennessy Sidecar, Cranberry Moscow Mule, and Bourbon Hot Toddy.

Ingredients Needed

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

ingredients for whiskey cranberry on table

Whiskey: You can use any whisky of your choosing such as bourbon, rye, or Irish whiskey. I tend to use Woodford Reserve in this recipe.
Cranberry juice: Cranberry juice adds the sweet and tart taste to this drink while also giving it a vibrant color.
Ice: To keep the drink chilled and help mellow out the strong flavors of the whisky.
Frozen cranberries: For garnish.

Tools Needed

Glass
Stirrer or bar spoon
Measuring jigger or measuring cup

How To Make Whisky Cranberry Cocktail

First, fill a glass with ice. Add a few frozen cranberries if desired.

Pour the whiskey into the glass.

Top with cranberry juice.

cranberry juice being poured into cocktail

Stir gently to combine.

hand stirring whiskey cranberry cocktail

Serve and enjoy.

How to Store

This drink is best enjoyed fresh but if needed you can store it in the fridge. Keep the cocktail in a covered container or pitcher while in the refrigerator with no ice. This helps maintain its freshness. Do not store in the fridge longer than 24 hours.

How to make a Batch Serving of this Whiskey Cranberry Cocktail

To make a batch serving of this cocktail, or to prep beforehand, simply scale the ingredients up while maintaining the same proportions. Do not add ice to the pitcher, but pour over ice when ready to serve.

What types of whiskey work best in this cocktail?

Both bourbon and rye whiskey are popular choices, but you can use any whiskey you prefer. The flavor profile of the whiskey will influence the final taste of the cocktail so it's best to go with the type you enjoy.

How can I adjust the sweetness of the cocktail?

Adjust the sweetness by varying the amount of cranberry juice. For extra sweetness you can try adding a bit of simple syrup or honey to taste.

Can I make this cocktail in advance?

Yes, you can mix the whiskey and cranberry juice ahead of time. However, it’s best to add ice and garnishes just before serving. This keeps the drink fresh and cold.

Can I use fresh cranberries instead of cranberry juice?

You can use fresh cranberries to make homemade cranberry juice or syrup. This adds a stronger flavor and a touch of freshness to the cocktail.

I hope you like this whisky cranberry cocktail recipe as much as we do! Looking for more cocktail 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!

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Whiskey Cranberry Cocktail

Prep Time5

Total Time5

Course: Cocktails, Drinks

Cuisine: American

Keyword: Whiskey cranberry

Servings: person

Calories: 194kcal

Author: Tanya

Ingredients

2 ounces whiskey your choice of bourbon, rye, or Irish whiskey
4 ounces cranberry juice adjust to your desired sweetness level
Ice
Frozen cranberries for garnish

Instructions

Fill a glass with ice. Add a few frozen cranberries if desired.
Pour the whiskey into the glass.
Top with cranberry juice.
Stir gently to combine.
Serve and enjoy.

Notes

This cocktail can also be garnished with a lime, orange peel, or orange wedge.

Enjoy your simple and refreshing Whiskey and Cranberry!

Nutrition

Crispy Air Fryer Chicken Tenders

September 13, 2024 by Tanya Leave a Comment

Crispy on the outside and tender on the inside, these air fryer chicken tenders are a great mix of crunchy texture and flavor. With a juicy interior and perfectly seasoned coating, they’re a quick go-to for a delicious meal!

chicken tenders on plate with sauce on side

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

One thing about me is that I am a huge fan of low-effort meals. Seriously, the lower the better. Not only do I appreciate them but so do my kids who will gladly have chicken tenders for dinner.

That's why this air fryer chicken tender recipe is great for when I want crispy chicken tenders. I can enjoy them with less work and in half the cooking time. These chicken strips are a healthier version of a classic favorite, providing the same crispiness as deep-fried tenders but without the extra oil.

They are great with different dipping sauces. You can try classic BBQ sauce, Carolina Gold BBQ sauce, or spicy mayonnaise. For an extra burst of flavor, try tossing these chicken tenders in buffalo sauce for an added kick.

And if you don't have an air fryer, don't worry; you can enjoy these crispy oven-baked chicken tenders.

Ingredients Needed

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

ingredients for air fryer chicken tenders laid out

Chicken: Chicken tenderloins are lean and cook fast. This makes them great for air frying, giving you juicy and tender pieces.
Seasonings: Garlic powder, paprika, salt, and black pepper enhance the flavor of the chicken, giving it a savory taste.
Coating: The combination of flour, eggs, and panko breadcrumbs creates a crispy outer layer. The flour helps the egg stick to the chicken. The eggs also bind the panko, giving the tenders their crunch.
Oil: Cooking spray is used to lightly coat the tenders and air fryer basket, helping to achieve a golden, crispy finish without the need for excessive oil.

Tools Needed

Air fryer
Mixing bowls
Tongs
Measuring spoons
Knife and cutting board

How To Make Air Fryer Chicken Tenders

Season the chicken tenders with garlic powder, paprika, salt, and black pepper.

raw seasoned chicken tenders with eggs and panko and flour around them

Set up three shallow bowls. Add the flour to the first bowl, whisk the eggs in the second bowl, and add the panko breadcrumbs to the third bowl.

ingredients for air fryer chicken tenders set up to be breaded

Dredge each chicken tender in the flour, shaking off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat it with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere. Set the chicken tenders aside.

uncooked chicken tenders that are dredged on lined baking sheet with rack

Preheat your air fryer to 400°F (200°C)

Place the chicken tenders in a single layer in the basket, making sure they do not overlap. Close the basket and cook the tenders for 4 minutes. Open the basket and spray the tenders, then flip them.

Continue cooking for another 4-6 minutes, until the chicken cooks through and turns golden brown. The internal temperature should reach 165°F (74°C).

Remove the chicken tenders from the air fryer and let them rest for a few minutes. Serve with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.

How To Store

Allow the chicken tenders to cool to room temperature before storing. Place the tenders in an airtight container or resealable plastic bag. You can store them in the refrigerator for up to 3-4 days.

To reheat, put the chicken tenders in the air fryer or oven. Set the temperature to 350°F (175°C). Heat them for a few minutes until they are warm and crispy again. Avoid microwaving, as it can make them soggy.

If you want to store the chicken tenders for a longer time, freeze them in a single layer on a baking sheet. Once they are solid, move them to a freezer-safe bag or container. You can freeze them for up to 2-3 months. Keep in mind that freezing may cause texture change and can dry out the chicken tenders.

FAQ

Can I use a different type of breadcrumb?

Yes, you can experiment with using different breadcrumbs. I prefer using panko because of the level of crispiness I can achieve. However, you can use other types such as regular or Italian-seasoned. You can even try crushed crackers for a different texture and flavor.

How do I make sure the chicken tenders stay crispy?

To keep the tenders crispy, ensure they are not overcrowded in the air fryer basket and lightly spray them with oil. Do not use too much oil as this will make them too oily.

Notes

Ensure space between tenders for even air circulation and optimal crispiness. Cook in batches if needed.
The cooking time will depend on the size of the tenders. Larger tenders will need a little longer of a cook time.

chicken tender that is broken in half over sauce

I hope you like these air fryer chicken tenders as much as we do! Looking for more air fryer 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!

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5 from 1 vote

Crispy Air Fryer Chicken Tenders

Prep Time10

Cook Time10

Total Time20

Course: entree, Main Course, Snack

Cuisine: American

Keyword: air fryer chicken tenders

Servings: people

Calories: 325kcal

Author: Tanya

Ingredients

1 pound chicken tenders about 8-10 pieces
1 teaspoon garlic powder
1 teaspoon paprika
¾ teaspoon salt
½ teaspoon black pepper
¾ cup all-purpose flour
2 large eggs
1 ¼ cup panko breadcrumbs
Cooking spray

Instructions

Season the chicken tenders with garlic powder, paprika, salt, and black pepper.
Set up three shallow bowls. Add the flour to the first bowl, whisk the eggs in the second bowl, and add the panko breadcrumbs to the third bowl.
Dredge each chicken tender in the flour, shaking off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat it with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere. Set the chicken tenders aside.
Preheat your air fryer to 400°F (200°C)
Place the chicken tenders in a single layer in the basket, ensuring they do not overlap. Close the basket and cook the tenders for 4 minutes. Open the basket and spray the tenders, then flip them.
Continue cooking for another 4-6 minutes, until the chicken is cooked and golden brown. The internal temperature should reach 165°F (74°C).
Remove the chicken tenders from the air fryer and let them rest for a few minutes. Serve with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.

Notes

Ensure space between tenders for even air circulation and optimal crispiness. Cook in batches if needed.
The cooking time will depend on the size of the tenders. Larger tenders will need a little longer of a cook time.

Nutrition

Homestyle Apple Crisp Recipe

September 11, 2024 by Tanya 4 Comments

This apple crisp recipe is irresistible. The smell of warm cinnamon-spiced apples topped with a buttery oat crumble is perfect if you're looking for a comforting dessert for any occasion. The best part is how easy it is to simply prep, bake, and enjoy!

bowl of apple crisp with ice cream on top and apples on side

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

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

Finally, Fall is making its way into my home, and I have to say that I'm not mad about it! Homemade apple crisp is one of those classic desserts that have to make an appearance at least once in my house. My family and I love getting together to enjoy bowls of apple crisp with a scoop of vanilla ice cream to go with it.

We cannot get enough of these Baked Apple desserts. This recipe also pairs incredibly well with a classic Apple Pie spice blend.

Ingredients Needed

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

Fruits: Apples are the star of this dish and provide a natural sweetness and texture. I suggest apples that can withhold baking and not turn into mush, like Granny Smith or Honey Crisp.
Sugars: Light brown sugar sweetens the filling and topping while adding a hint of molasses flavor.
Flour & Grains: All-purpose flour thickens the filling and binds the topping ingredients together. Old-fashioned oats add a crispy texture to the topping.
Spices & Flavorings: Ground cinnamon, ground ginger, and salt provide warm, aromatic spices while balancing the sweetness of the flavor. Apple pie spice is another great alternative for a different but equally tasty spice mix. Vanilla extract completes the flavor by adding depth to the filling.
Other Ingredients: Pecan chips are optional, but they do add a crunchy texture and nutty flavor to the topping. Unsalted butter helps create a crispy, golden topping when baked.

Tools Needed

Peeler
Apple corer or knife
Cutting board
Mixing bowls
Measuring cups and spoons
Whisk or fork
Baking dish
Spatula or spoon

How To Make Apple Crisp

Preheat your oven to 350°F (175°C). Coat the inside of an 8x8 baking dish with cooking spray and set it aside.

In a large bowl, mix the sliced apples with light brown sugar, flour, vanilla extract, ground cinnamon, ginger, and salt. Stir well until the apples are evenly coated.

Transfer the apple mixture to the prepared baking dish and spread it out evenly.

apple slices coated in brown sugar and flour and spices in baking dish

In a separate bowl, combine the cold diced butter, brown sugar, flour, oats, and chopped pecans. Use a pastry cutter or your fingers to mix the ingredients until they resemble coarse crumbs.

Sprinkle the topping evenly over the apple mixture to cover all the apples.

Place the baking dish in the oven and bake for 40-45 minutes, or until the topping is golden brown and the apples are tender.

apple crisp in white baking dish with apples on side

Check for doneness around 35 minutes; if the topping is browning too quickly, cover it loosely with foil. Allow the apple crisp to cool slightly before serving; it's delicious on its own or with a scoop of vanilla ice cream!

apple crisp with spoon spooning out some and ice cream on top

How To Store

To store apple crisp, let it cool completely after baking. Cover the dish with plastic wrap or aluminum foil and refrigerate for up to 3 days. You can freeze it for longer storage, but keep in mind that it will affect the texture.

FAQ

What is the difference between apple crisp and apple crumble?

Apple crisp and apple crumble are similar desserts, but the key difference is oats. The topping typically includes oats to create a distinct, crispy texture after baking. Apple crumble generally lacks oats and is usually made from just flour, sugar, and butter. This creates a more classic, crumble topping.

What type of apple is best for apple crisp?

Everyone has their own preference for apples. For apple crisp, choose apples that hold their shape while baking. They should also have a nice mix of sweet and tart flavors. Some ideal apples are Granny Smith, Braeburn, Honeycrisp, and Jonagold.

How do I prevent the topping from getting soggy?

The trick is in the butter. Make sure to use cold butter and mix the topping ingredients until they resemble coarse crumbs. Also, bake the crisp long enough for the topping to become golden and crispy.

Tanya’s Top Tips

Make-Ahead Tip: Assemble the apple filling and topping separately and store them in airtight containers in the refrigerator for up to 2 days. When ready to bake, simply combine and proceed with the recipe.
Variation: For a gluten-free version, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend in the filling and the topping.
Serving Suggestion: This apple crisp is delicious when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with caramel sauce for an extra decadent touch.

apple crisp with spoon spooning out sone

I hope you like this apple crisp recipe as much as we do! Looking for more dessert recipes? Try these out:

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5 from 1 vote

Homestyle Apple Crisp Recipe

The smell of warm cinnamon-spiced apples topped with a buttery oat crumble is too hard to resist. Thats what makes this recipe perfect if you're looking for a comforting dessert for any occasion. The best part is how easy it is to simply prep, bake, and enjoy!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Keyword: Apple Crisp, apple crisp recipes

Servings: servings

Calories: 453kcal

Author: Tanya

Ingredients

Filling:

6 cups apples peeled, cored, and sliced into ⅛ inch thickness (about 1.2 lbs or 3 large apples)
½ cup light brown sugar 111g
3 Tablespoons all-purpose flour 31g
1 teaspoon vanilla extract 5g
1 teaspoon ground cinnamon 3g
¼ teaspoon ground ginger .6g
⅛ teaspoon salt .92g

Topping:

8 Tablespoons unsalted butter cold, diced into cubes (.4 ounces)
¾ cup light brown sugar packed (174g)
½ cup all-purpose flour 65g
½ cup old-fashioned oats 54g
½ cup pecan chips 62g

Instructions

Preheat your oven to 350°F (175°C). Coat the inside of an 8x8 baking dish with cooking spray and set it aside.
Combine the sliced apples, light brown sugar, flour, vanilla extract, ground cinnamon, ginger, and salt in a large bowl. Mix well until the apples are evenly coated. Transfer the apple mixture to the greased 8x8-inch baking dish and spread it out evenly. Set it aside.
Combine the cold diced butter, brown sugar, flour, oats, and chopped pecans in a separate bowl. Use a pastry cutter or your fingers to mix the ingredients until they resemble coarse crumbs.
Sprinkle the topping evenly over the apple mixture in the baking dish, covering all the apples
Place the baking dish in the oven and bake for 40-45 minutes until the topping is golden brown and the apples are tender. Check for doneness around 35 minutes; if the topping is browning too quickly, cover it loosely with foil.
Allow the apple crisp to cool slightly before serving. It's delicious on its own or with a scoop of vanilla ice cream!

Video

Notes

Make-Ahead Tip: Assemble the apple filling and topping separately and store them in airtight containers in the refrigerator for up to 2 days. When ready to bake, simply combine and proceed with the recipe.
Variation: For a gluten-free version, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend in the filling and the topping.
Serving Suggestion: This apple crisp is delicious when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with caramel sauce for an extra decadent touch.

Nutrition

Slow Cooker Chicken Broth

September 3, 2024 by Tanya Leave a Comment

This slow cooker chicken broth creates a rich, flavorful homemade broth that can be done effortlessly with the help of a slow cooker. It takes are a few simple ingredients to transform them into a comforting base for your soups and stews.

spoon picking up broth from the slow cooker

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

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

Homemade chicken broth packs so much flavor with even just a few ingredients. I love to use it to enhance the flavor of many dishes I make by using chicken broth instead of water. I will use it for yellow rice, mashed potatoes, and casseroles.

This broth is also great for soup bases (like this Jamaican Jerk Chicken Soup recipe) and sauces. But making it always seemed like it takes a lot of work. However, all it takes is to place the ingredients in the slow cooker and let it handle the rest!

The key to a good chicken broth is dark meat, which provides a richer flavor and depth thanks to its higher fat content and connective tissues, which release gelatin when simmered. I use chicken leg quarters, which are often cheaper and come with thighs and legs.

Ingredients

Chicken - I use bone-in chicken leg quarters. Feel free to use chicken wings, legs, thighs, or a mix.
Vegetables- I use onions, celery, and carrots to add subtle sweetness and mild, earthy flavors to the broth. Avoid using strong-flavored vegetables like broccoli, cabbage, or cauliflower in broth, as they can overpower the delicate balance of flavors and add an undesirable bitterness
Herbs - Fresh parsley and bay leaf are great herbs to help brighten the flavor while giving the broth a delicious aroma.
Liquid - Water serves as the base. As it simmers, it draws out the flavors from the chicken, vegetables, and herbs.

Tools Needed

Slow Cooker
Cutting Board
Knife
Mesh Strainer
Large Bowl or Pot
Measuring Spoons and Cups

How To Make Slow Cooker Chicken Broth

Place the chicken quarters in a 6-quart slow cooker.

chicken quarters in bottom of slow cooker insert

Add onions, celery, carrots, parsley, and bay leaves on top. Pour the water over all the ingredients in the slow cooker, covering them completely. If 6 cups is not enough, add enough to cover them.

chicken and vegetables and water raw in slow cooker

Cover the slow cooker and set it to low. Allow the broth to cook for 8-10 hours. The longer you cook it, the richer the broth will be.

cooked chicken broth in slow cooker with vegetables and chicken still in slow cooker

After 8-10 hours, turn off the slow cooker and remove the chicken and set it aside. Remove the meat from the chicken and use it in other recipes if preferred.

strainer taking out vegetables from the slow cooker broth

Strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solid vegetables.

You now have a flavorful homemade chicken broth.

How To Store

To store homemade chicken broth, first allow it to cool completely to room temperature before storing. Then, pour the broth into airtight containers, such as mason jars. You can store it in the refrigerator for 3-4 days.

You can freeze the broth in airtight containers for longer storage. Make sure to leave some space at the top, as the broth will expand when frozen.

You can also use freezer bags instead. It can stay in the freezer for up to 6 months. You can also freeze in ice cube trays for easy portioning.

FAQ

Can I use different parts of the chicken to make broth?

Yes, you can. While chicken quarters are a popular choice due to their mix of meat and bones, you can also use chicken carcasses, necks, wings, or even feet. Each will give a slightly different flavor profile to the broth.

Can I add other vegetables or herbs to the broth?

Absolutely! Feel free to experiment with other vegetables like garlic, leeks, or bell peppers. Fresh herbs like thyme or rosemary can also add depth to the flavor. However, avoid cruciferous vegetables like broccoli or cabbage, as they can make the broth taste bitter.

Why is my broth cloudy?

Cloudiness in chicken broth often comes from bone marrow, small pieces of meat, or fat. It can also happen if you boil the broth too fast. To avoid this, cook the broth on low heat and strain it through a fine-mesh strainer or cheesecloth.

What can I do with the leftover chicken and vegetables?

After straining, the chicken will be cooked and can be used in other dishes. However, please note that after long hours of cooking, it might be less flavorful. The vegetables, having imparted most of their flavor to the broth, are typically discarded.

Tanya’s Top Tips

If you'd like to remove the fat from the broth, allow the strained broth to cool completely in the refrigerator. The fat will solidify on top, and you can easily skim it off. You can also use a fat separator, which will allow the fat to float at the top and the broth to stay at the bottom. Use the separator to separate the broth from the fat.
The flavor of your broth will significantly depend on the quality of your ingredients. Fresh, organic vegetables and high-quality chicken can significantly improve the taste.
To get a richer flavor, roast the chicken quarters in the oven. Set the temperature to 400°F (200°C). Roast them for 30 to 40 minutes before placing them in the slow cooker. This will give the broth a more robust flavor, also known as dark chicken broth.

fat separator separating the fat from the broth

I hope you like this Slow Cooker Chicken Broth Recipe as much as we do! Looking for more Slow Cooker Recipes? Try these out:

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No ratings yet

Slow Cooker Chicken Broth

Creating a rich, flavorful homemade broth can be practically effortlessly with the help of a slow cooker. All it takes are a few simple ingredients to transform them into a comforting base for your soups and stews.

Prep Time10

Cook Time8

Total Time8 10

Course: How to, Soup

Cuisine: American

Keyword: chicken broth, Slow cooker chicken broth

Servings: cups of broth

Calories: 369kcal

Author: Tanya

Equipment

Slow Cooker

Ingredients

2 ½ pounds bone-in chicken quarters about 2
1 large onion quartered
2 stalks of celery chopped
2 carrots chopped
¼ cup fresh parsley
2 bay leaves
6 cups water

Instructions

Place the chicken quarters, celery, carrots, parsley, and bay leaves in a 6-quart slow cooker.
Pour the water over all the ingredients in the slow cooker, covering them completely. If 6 cups is not enough, add enough to just cover them.
Cover the slow cooker and set it to low. Allow the broth to cook for 8-10 hours. The longer you cook it, the richer the broth will be.
After 8-10 hours, turn off the slow cooker and remove the chicken and set it aside. Remove the meat from the chicken and use it in other recipes if preferred.
Strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solid vegetables. You now have a flavorful homemade chicken broth.

Notes

If you'd like to remove the fat from the broth, allow the strained broth to cool completely in the refrigerator. The fat will solidify on top and can be easily skimmed off. You cal also use a fat separator, which will allow the fat to float at the top and the broth to stay at the bottom. Use the separator to separate the broth from the fat.
Store the broth in the refrigerator for 3-4 days, or frozen for up to 6 months.

The flavor of your broth will significantly depend on the quality of your ingredients. Fresh, organic vegetables and high-quality chicken can significantly improve the taste.
For a deeper flavor, you can roast the chicken quarters in the oven at 400°F (200°C) for 30-40 minutes before adding them to the slow cooker. This will give the broth a more robust flavor, also known as dark chicken broth.

Nutrition

Stovetop Candied Sweet Potatoes (Candied Yams)

August 30, 2024 by Tanya Leave a Comment

Effortlessly create a truly satisfying side dish with these stovetop candied sweet potatoes, showcasing a simple yet irresistible combination of tender slices and a sweet brown sugar glaze.

candied sweet potatoes in bowl with spoon sticking out

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

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

Candied sweet potatoes, or candied yams, are my favorite holiday side dish. I love them so much that I crave them all year long. But sometimes I don't want to go through the trouble of using the oven to make these.

Thanks to this simple stove top recipe, I can enjoy their sweet, comforting flavor anytime I want. This sweet potatoes side dish is easy to make with simple ingredients and warm spices. This makes it a popular side dish for many of our family meals.

If you prefer using the oven, try my popular Southern Candied Sweet Potatoes recipe.

Ingredients Needed

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

Sweet Potatoes - Sweet potatoes are naturally sweet and become incredibly tender when cooked. Use the orange-fleshed varieties for the best results.
Butter - Unsalted butter adds richness and helps create the glaze that coats the sweet potatoes.
Sugars - Light brown sugar adds a deep, molasses-like sweetness. Granulated sugar enhances the overall sweetness and helps with the glaze.
Flavorings - Vanilla extract adds a gentle flavor and adds sweetness. The addition of cinnamon, nutmeg, and ginger provides earthy and spicy flavors that complement the dish's sweetness. Feel free to sub this with orange juice.
Salt - A pinch of salt balances the sweetness of the other ingredients.

ingredients for the stovetop candied sweet potatoes on with labels

Tools Needed

Cutting Board
Knife
Measuring Cups and Spoons:
Medium pot
Wooden Spoon or Silicone Spatula

How To Make This Candied Sweet Potatoes Recipe

Put sweet potatoes, butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, ginger, and salt in a medium pot. Set the pot over medium heat.

candied sweet potatoes ingredients in a pot before cooking

Cover and cook, stirring occasionally, until the sweet potatoes are tender, about 35 minutes.

candied sweet potatoes halfway during cooking being stirred

Remove the lid and cook for 5 minutes, or until the syrup thickens and the sweet potatoes caramelize.

Allow to cool for about 10 minutes. Serve warm.

candied sweet potatoes with spoon sticking inside of pot

How to Store

Place them in an airtight container and allow to cool completely to room temperature before storing in the fridge. Store in the refrigerator for up to 4-5 days.

You can heat them up in the microwave or in a skillet. Use low heat and stir occasionally. This helps them heat evenly.

What to Serve this with

Here are a few recipes that pair well with the sweetness of candied sweet potatoes, offering a balanced and satisfying meal:

Tanya's Top Tips

You can include toppings like marshmallows, pecans, or orange zest to add extra flavor and texture.
To prevent sweet potatoes from getting mushy, cook them until they are tender. Do not stir them too much while they simmer in the glaze.

close up photo of candied sweet potatoes with spoon sticking out

Notes

Make-Ahead Option: You can make the candied sweet potatoes one day early. Just reheat them gently on the stove before serving.
Vary the Sweetness: If you prefer a less sweet dish, you can reduce the amount of sugar by ¼ cup in total. You can replace some white sugar with natural sweeteners like maple syrup or honey for a different taste.
Note that this recipe uses sweet potatoes, not yams. The difference between sweet potatoes and yams is significant, with sweet potatoes having a sweeter, moister flesh compared to the starchier texture of yams. It's best to use sweet potatoes in this recipe.

FAQ

What is the difference between candied yams and candied sweet potatoes?

People use the names candied yams and candied sweet potatoes interchangeably, but true yams and sweet potatoes are different. Sweet potatoes are more commonly used in candied sweet potato recipes because of their sweetness and texture.

What’s the difference between candied sweet potatoes and sweet potato casserole?

Candied sweet potatoes are often sliced and cooked in a sugary glaze. Sweet potato casserole is usually mashed and mixed with sweeteners and spices.

Can I make candied sweet potatoes without sugar?

Yes, you can use other sweeteners, but the flavor and texture may vary slightly.

Is baking candied sweet potatoes better than stovetop?

Deciding whether to bake or cook candied sweet potatoes on the stovetop depends on your taste. It also depends on the texture you prefer. Baking tends to result in a slightly firmer texture with a more caramelized, crisp edge.
Stovetop cooking is generally faster, making it ideal if you’re short on time. They also tend to be softer and moister since they simmer in the glaze

I hope you like this Stovetop Candied Sweet Potatoes recipe as much as we do! Looking for more sweet potatoes recipes? Try these out:

Print Recipe

No ratings yet

Stovetop Candied Sweet Potatoes

Nothing says "Welcome to Fall" like these candied sweet potatoes. You can easily enjoy these soft slices of sweet potatoes covered in a sweet brown sugar and cinnamon glaze.

Prep Time10

Cook Time35

Total Time45

Course: Side Dish

Cuisine: American

Keyword: stovetop candied sweet potatoes, stovetop candied yams

Servings: servings

Calories: 509kcal

Author: Tanya

Ingredients

2 pounds sweet potatoes peeled and chopped into 1-inch cubes
¼ cup unsalted butter
¾ cup packed light brown sugar
¼ cup granulated white sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt

Instructions

Add the sweet potatoes, unsalted butter, light brown sugar, white sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt to a medium-sized pot over medium heat.
Cover and cook, stirring occasionally, until the sweet potatoes are tender, about 35 minutes.
Remove the lid and cook for 5 minutes, or until the syrup has thickened and the sweet potatoes are caramelized.
Allow to cool for about 10 minutes, and then serve warm.

Notes

Make-Ahead Option: Prepare the candied sweet potatoes a day in advance and reheat them gently on the stovetop before serving.

Vary the Sweetness: If you prefer a less sweet dish, you can reduce the amount of sugar by ¼ cup in total. Alternatively, you can substitute some of the white sugar with a natural sweetener like maple syrup or honey for a slightly different flavor profile.

Nutrition

Blackened Shrimp Recipe (Quick and Easy)

August 26, 2024 by Tanya Leave a Comment

Seasoned with zesty spices, this blackened shrimp recipe delivers bold flavors straight to the table. The best part is how quick and easy it is, making it an ideal choice for a quick yet impressive meal!

blackened shrimp on blue plate with fork on side

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

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

Discovering the bold flavors of blackened shrimp was a game-changer for me! Shrimp is an excellent protein choice that complements blackened seasoning perfectly. You can effortlessly prepare this flavorful meal at home with just a handful of ingredients and seasoning.

This recipe is one of my top ways to savor a delicious meal without stepping out of my house. This dish is perfect as a main dish or as an appetizer, although be sure to make enough for everyone!

If you like this recipe, you'll love these blackened mahi mahi and blackened chicken alfredo recipe.

Ingredients Needed

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

Shrimp - This recipe calls for raw shrimp. Getting them already peeled and deveined will save you time. Frozen shrimp or fresh shrimp are fine to use, just be sure to thaw the frozen shrimp first.
Blackened seasoning - I suggest using blackened seasoning for a smokier flavor, however, Cajun seasoning is perfectly fine to use.
Unsalted Butter - Coats the shrimp and keeps them juicy with a rich creamy flavor. It's what is used in many blackened recipes.
Garnish - Lemon wedges and parsley are optional, but they complement the flavor of the shrimp.

ingredients for blackened shrimp with labels

Tools needed

Large mixing bowl
Large Skillet or Cast Iron Skillet
Tongs or Spatula
Measuring Spoons
Knife and cutting board
Stirring Spoon

How to Make Blackened Shrimp

First, place the shrimp in a large bowl and sprinkle with Cajun or blackened seasoning. Toss the bowl to coat the shrimp evenly. Now set them aside.

Next, heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 minutes on one side until the shrimp starts turning opaque.

Now, flip the shrimp and cook for another 2-3 minutes on the other side. Add the unsalted butter to the pan and stir it into the shrimp to coat them. Remove the from the heat.

shrimp being cooked in skillet with butter

Garnish with chopped parsley and serve with lemon wedges on the side, for squeezing over the shrimp.

How to Store

You can place the cooked shrimp in an airtight container and store it in the refrigerator for up to 3 days. To warm up shrimp, heat gently in a skillet on medium heat until just warm. Be careful not to overcook, as it can make them tough. You can use the microwave, but I do not recommend this as it's incredibly easy to overcook the shrimp.

To prepare ahead, you can season the raw shrimp and place it in the fridge overnight. I do not suggest that you leave raw shrimp in the fridge for more than a day. It's advisable to use frozen shrimp on the same day it's thawed. I wouldn't recommend refreezing the shrimp as it could alter its texture.

FAQS

What is blackened seasoning?

This is a smoky and slightly spicy mix used in Cajun and Creole cooking. It contains smoked paprika, cayenne pepper, onion powder, garlic powder, dried thyme, and oregano. When cooked on high heat it caramelizes the spices, creating a flavorful and slightly charred crust on the outside.

What is the difference between Cajun and blackened seasoning?

Blackened seasoning and Cajun seasoning are similar, but they have distinct differences in flavor profiles. Cajun seasoning has a slightly spicier while blackened seasoning has a smokier flavor.

Can I use other seafood instead of shrimp?

Absolutely! The best thing about blackened seasoning is that it can go well with other seafoods such as fish. It even tastes great on chicken.

NOTES

Serve the blackened shrimp as an appetizer, over a salad, or with your favorite side dish. You could also use them as a base for tacos.
If you prefer, you can grill the shrimp instead of cooking them in a skillet. Preheat the grill to medium-high heat and cook the shrimp for 2-3 minutes on each side, then baste with melted butter.

I hope you like this blackened shrimp recipe as much as we do! Looking for more blackened recipes? Try these out:

Homemade Blackened Seasoning

Homemade Cajun Seasoning

Blackened Mahi Mahi

Blackened Chicken Alfredo

blackened shrimp on blue plate with fork on side with parsley on side

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!

Print Recipe

No ratings yet

Blackened Shrimp Recipe

Seasoned with smoky spices, this blackened shrimp recipe delivers bold flavors straight to the table. The best part is how quick and easy it is, making it an ideal choice for a quick yet impressive meal!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, entree, Main Course

Cuisine: American

Keyword: blackened shrimp, Cast iron skillet shrimp, cooked shrimp

Servings: servings

Calories: 183kcal

Author: Tanya

Ingredients

1 pound medium raw shrimp peeled and deveined, rinsed and patted dry
1 Tablespoon Blackened seasoning (or Cajun seasoning)
2 Tablespoons olive oil
1 Tablespoon unsalted butter
Lemon wedges for serving
Fresh parsley chopped, for garnish

Instructions

Place the shrimp in a large bowl and sprinkle with Cajun or blackened seasoning. Toss to coat evenly. Set aside.
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 minutes on one side until the shrimp starts to turn opaque.
Flip the shrimp and cook for another 2-3 minutes on the other side.
Add the unsalted butter to the pan and stir it into the shrimp to coat them. Remove the from the heat.
Garnish with chopped parsley and serve with lemon wedges on the side, for squeezing over the shrimp.

Notes

Serve the blackened shrimp as an appetizer, over a salad, or with your favorite side dish. You could also use them as a base for tacos.

If you prefer, you can grill the shrimp instead of cooking them in a skillet. Preheat the grill to medium-high heat and cook the shrimp for 2-3 minutes on each side, then baste with melted butter.

Nutrition

Baked Air Fryer Apples (Simple & Sweet)

August 23, 2024 by Tanya 6 Comments

These delicious baked air fryer apples are the most perfect dessert to enjoy this Fall. Filled with walnuts, oats, and seasonal spices, this simple sweet treat is best served with a scoop of vanilla ice cream.

baked air fryer apples on white plate with spoon beside it topped with ice cream

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

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

Apple season is upon us, which means it's the perfect time to whip up this simple and delicious air fryer dessert! And if you're like me, then you love the fact that your air fryer can make small batches of delicious sweet treats. From air fryer brownies to s'mores made in the air fryer, I like them all.

These baked air fryer apples are filled with sweet brown sugar, crunchy walnuts and chewy oats and seasoned with nutmeg and cinnamon. They're also simple to prep and make.

Be sure to try my Crispy Air Fryer Apple Chips and Applesauce Muffins too!

Ingredients for Baked Air Fryer Apples

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

Apples - I use Honey crisp apples for this recipe but other kinds will work as well, such as Granny Smiths or Fuji.
Butter - I use unsalted butter in this recipe
Oats and Walnuts - for making the delicious filling. I use Old-fashioned oats and chopped walnuts in this recipe. Feel free to substitute the walnuts with your favorite nut.
Spices - Ground cinnamon and ground nutmeg and a pinch of salt.
For serving - Vanilla ice cream or whipped cream.

How to make baked air fryer apples

Gather your ingredients.

ingredients for air fryer baked apples all laid out with labels

Cut apples in half from stem to bottom and use a paring knife, spoon, or melon scoop to remove the core, stem, and part of the inside to create a hollow opening. Set aside.

apples that have been cut in half and cored on baking sheet

Combine butter, old-fashioned oats, brown sugar, walnuts, cinnamon, nutmeg, and salt in a bowl and stir to combine.

Add mixture evenly into each apple half.

filling for the baked apples in blue bowl after being mixed

Place apples in the air fryer basket. Air fry at 350 degrees Fahrenheit for 20-25 minutes, until the apples are softened and the oats mixture is toasty.

Serve apples warm and top with vanilla ice cream or whipped cream. Enjoy 🙂

air fryer apples from above with ice cream on top

What are the best apples to use?

Sweet but tart apples are best for this recipe, and ones that have firmer flesh. I used Honeycrisp, but Granny Smith or Fuji will also work too. Use apples that are firm to the touch with no marks or bruises on the skin.

Can you make them ahead of time?

These baked air fryer apples are best enjoyed as soon as they are cooked, but leftovers will keep well, covered in the fridge for a couple of days and they can be reheated in the air fryer for 3 to 4 minutes at 370 degrees Fahrenheit (188°C).

It's best not to prep the apples too far ahead of time, as once you cut them open, they will start to brown. You can mix the filling ahead of time and keep it covered in the fridge till you are ready to use it.

Can you make them without an air fryer?

If you don't have an air fryer, you can still make this delicious dessert in the oven. Make the recipe as below, then place the apples into the oven at 375 degrees Fahrenheit (1901°C). It will take slightly longer to get them tender, around 40 minutes, but they will still come out delicious!

An apple served in a white bowl and topped with ice cream.

Recipe Notes and Tips

Make sure to cut the apples in half from stem to bottom so they fit in the air fryer and are far enough away from the heating element. Apples too close to the heating apple may become too crisp on the top.
Don't cut and hollow out the apples too far ahead of time or they will start to brown.
Use a fork to check that the apples are tender before serving.
If you're a fan of homemade spices, sub the cinnamon and nutmeg with ½ teaspoon of my apple pie spice mix.

Close up of the baked apples in the air fryer basket.

More Dessert Recipes

I hope you love this recipe as much as we do. If you're looking for more dessert recipes, check these out:

If you have tried this Baked Air Fryer Apples recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

air fryer baked apples on white plate with spoon on side

Print Recipe

4.41 from 5 votes

Baked Air Fryer Apples

These delicious baked air fryer apples are the most perfect dessert to enjoy this fall. Filled with walnuts, oats and seasonal spices, this simple sweet treat is best served with a scoop of vanilla ice cream.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: air fried apples, fall apple dessert, how to air fry apples

Servings: servings

Calories: 216kcal

Author: Tanya

Ingredients

2 Honeycrisp apples
4 Tablespoons unsalted butter softened
2 Tablespoons old fashioned oats
2 Tablespoons packed light brown sugar
2 Tablespoons chopped walnuts
½ teaspoon ground cinnamon
⅛ teaspoon nutmeg
Pinch of salt
Vanilla ice cream or whipped cream for serving

Instructions

Cut apples in half from stem to bottom and use a paring knife, spoon, or melon scoop to remove the core, stem, and part of the inside to create a hollow opening. Set aside.
Combine butter, old fashioned oats, brown sugar, walnuts, cinnamon, nutmeg, and salt in a bowl and stir to combine.
Add mixture evenly into each apple half.
Air fry on 350 degrees Fahrenheit 20-25 minutes, until the apples are softened and the oats mixture is toasty.
Serve apples warm and top with vanilla ice cream or whipped cream. Enjoy 🙂

Video

Notes

I use Honey crisp apples for this recipe but other kinds will work as well, such as Granny Smiths or Fuji.
Make sure to cut the apples in half from stem to bottom so they fit in the air fryer and are far enough away from the heating element. Apples too close to the heating apple may become too crisp on the top.
Don't cut and hollow out the apples too far ahead of time or they will start to brown.
Use a fork to check that the apples are tender before serving.

Nutrition

This post was originally published September 9, 2021. It has been updated with new photos and information.

Grits Casserole Recipe

August 19, 2024 by Tanya Leave a Comment

Grits casserole is a warm, comforting Southern dish made with creamy, cheesy grits and savory sausage baked to perfection. Easy to make and packed with flavor, it will become a new family favorite.

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

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

Creamy grits are a breakfast must-have in my house. Making this classic dish into a breakfast casserole is easy and turns basic cheese grits into a tasty meal. I love that I can easily serve this for breakfast and even bring it as a side dish for family gatherings. You can make it however you want by adding your favorite cheese, bacon, or vegetables to make it your own.

This dish is perfect for the Holidays, especially when you have a lot of company over. It's a one-pan meal that everyone will want a bowl of.

If you like this recipe, you'll love this shrimp and grits one too.

Ingredients Needed

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

Grits: For this recipe, I recommend using stone-ground, old-fashioned grits, or 5-minute grits. I do not suggest using instant grits.
Liquids: Water, Milk, and Eggs
Unsalted Butter: Contributes to the rich flavor and smooth texture.
Salt: Enhances the overall flavor.
Meat: I use breakfast sausage. You can use other breakfast meats like bacon, or chorizo.
Other Ingredients: Sharp Cheddar Cheese, Jalapenos, Worcestershire Sauce, and Green Onions

TOOLS NEEDED

9x13 inch baking dish or casserole dish
Large skillet
Large saucepan
Whisk
Stirring spoon
Measuring cups and spoons
Knife and cutting board

How to Make a Grits Casserole

First, preheat your oven to 350°F (175°C). Grease your 9x13-inch baking dish or casserole dish, then set aside.

Place breakfast sausage in a large skillet over medium-high heat and cook until it browns. Add Worcestershire sauce. Cook the chopped jalapenos and green onion whites with the sausage until the sausage is brown and the jalapenos are soft.

browned breakfast in a skillet with spatula sticking out

Drain any of the excess fat from the skillet and pour the sausage into the bottom of the 9x13 baking dish.

Meanwhile, bring 4 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Gradually whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 10-12 minutes.

Take the saucepan off the heat. Mix in butter and 1 ½ cups of cheddar cheese until melted and well combined. Slowly stir in the milk and beat the eggs until the mixture is smooth.

Next, pour the grits mixture into the greased baking dish over the sausage. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.

grits casserole in casserole dish before baking

grits casserole with cheddar cheese on top before baking

Now, bake the casserole in the oven for 45-50 minutes, or until it sets and the top turns golden brown.

Allow the casserole to cool for several minutes prior to serving.

baked grits casserole with melted cheese and green onions on top

HOW TO STORE

Leftover grits casserole can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 4 weeks. Reheat in the oven at 350 degrees Fahrenheit until warmed through, adding a splash of milk if needed.

If you want to prepare this in advance, I suggest fully baking the casserole and storing it in the refrigerator overnight.

Variations

You can substitute a low-sodium chicken broth if you want a little more flavor to your grits.
Feel free to change up the cheese. I used cheddar cheese, but you could use parmesan, gouda, or even mozzarella.
For this cheese grits casserole, feel free to add more cheese if you want it extra cheesy.

FAQS

This recipe uses regular grits but you can substitute them for stone ground grits for a richer flavor. Quick grits are also fine to use if you're in a hurry. Just note that the grits won't be as thick. I do not recommend instant grits as they aren't as creamy.
You can add more cheese if you prefer a more cheesy grits casserole.

NOTES

Feel free to adjust the seasonings and ingredients to your taste.
This casserole is perfect for breakfast, brunch, or even as a side dish for dinner.

I hope you like this grits casserole as much as we do! Looking for more grit recipes? Try these out:

How to make Creamy Grits

Creamy Instant Pot Grits with Cheddar and Jalapeño

Southern Style Shrimp and Grits

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!

Print Recipe

No ratings yet

Grits Casserole Recipe

Grits casserole is a warm, comforting Southern dish made with creamy, cheesy grits and savory sausage baked to perfection. Easy to make and packed with flavor, it will become a new family favorite.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, entree

Cuisine: American

Keyword: grits casserole

Servings:

Calories: 455kcal

Author: Tanya

Ingredients

1 pound breakfast sausage
2 jalapenos chopped with seeds removed
4 cups water
1 cup grits
1 teaspoon salt
¼ cup butter ½ a stick
2 cups shredded sharp cheddar cheese
½ cup milk
4 large eggs beaten
1 Tablespoon Worcestershire sauce
2 green onions white and green, separated

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or casserole dish. Set aside.
In a large skillet over medium-high heat, cook the breakfast sausage until it begins to brown. Add Worcestershire sauce, the chopped jalapenos, and whites of green onions and continue cooking until the sausage is fully browned and the jalapenos are softened. Drain any excess fat from the skillet. Pour sausage in bottom of 9x13 baking dish.
Meanwhile, bring 4 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Gradually whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 10-12 minutes.
Remove the saucepan from the heat and stir in the butter and 1 ½ cups of shredded cheddar cheese until melted and well combined. Slowly stir in the milk, and beaten eggs until the mixture is smooth.
Pour the grits mixture into the greased baking dish over the sausage. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
Let the casserole cool for a few minutes before serving.

Notes

Feel free to adjust the seasonings and ingredients to your taste.
This casserole is perfect for breakfast, brunch, or even as a side dish for dinner.

Nutrition

Air Fryer Roasted Potatoes

August 16, 2024 by Tanya 27 Comments

These Air Fryer Roasted Potatoes are crispy on the outside and tender on the inside, just as potatoes should be. They're seasoned to perfection and make a delightful side dish for any meal.

roasted potatoes in white plate with for on side

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

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

I love to make a big breakfast for my little family on Saturday mornings. This breakfast can range from biscuits and gravy (yum) to pancakes (double yum).

However, no weekend morning breakfast wouldn't be complete without some good old fashioned breakfast potatoes as a side. These potatoes are great for breakfast but work well as a side for lunch or dinner. Their versatility makes them a great option for any menu. They are easy to prepare, so you can enjoy them any day.

The air fryer method ensures they're cooked to crispy perfection without excessive oil. It's been one of my go to side dish for years.

If you're looking for another way to make potatoes on your Air Fryer, these Air Fryer Potato Wedges , Air Fryer French Fries , or my Air Fryer Baked Potatoes.

Ingredients Needed

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

Russet Potatoes - you can also use Yukon gold, red potatoes, or even sweet potatoes for a slightly sweeter twist.
Salt
Olive oil - or any high-heat cooking oil like avocado oil, canola oil, or grapeseed oil
Garlic powder
Parsley

ingredients for air fryer roasted potatoes

How to Make Air Fryer Roasted Potatoes

Clean and scrub potatoes under running water. Dice potatoes into ½-inch cubes. Place potatoes in a bowl and cover with ice-cold water. Allow to soak for 45 minutes.

Remove the potatoes from the water and dry them with paper towels. Add potatoes to a dry bowl and add olive oil, salt, and garlic powder. Stir potatoes ensuring that all pieces are coated in all the ingredients.

Place in air fryer basket. Cook at 400 degrees Fahrenheit for 20-23 minutes, shaking the basket halfway through. Potatoes are done when they are golden brown on the outside and soft on the inside.

roasted air fryer potatoes on rack with spatula on the rack

Once the potatoes are golden and cooked through, top with parsley if desired.

Expert Tips

Soaking potatoes in cold water removes the extra starch that potatoes have and results in a potato that is perfectly crisp on the outside and tender on the inside. It's a method used by many chefs when it comes to frying a potato in hot oil. It makes sense that the same process would apply to the air fryer. If you don't have time to soak the potatoes, rinse them well and then dry them before proceeding with the recipe.
Take time to properly season the potatoes, ensuring that they are covered in both the oil and the seasonings. This will improve the flavor of the finished potatoes.
Leftover potatoes make a great addition to salads or as an ingredient in a fritatta.

Flavor variations

The flavors in this recipe are easily adapted, so feel free to have fun with these breakfast potatoes. I like to keep my potatoes super simple and use dry seasonings.

Add dried herbs to flavor the potatoes: oregano; rosemary; and thyme would work a treat.
Spice things up with a pinch of ground spices like cayenne pepper, cumin or smoked paprika.
Red pepper flakes add a great burst of chili heat.
You can add onions and peppers along with the potatoes if you like.
Adjust the seasonings for taste preference.

How to store

To refrigerate: Store leftover potatoes in an airtight container, in the fridge, for up to 3 days. You can reheat it in a small bowl in the microwave in 30-second increments until they have warmed all the way through.

Make ahead: I recommend preparing the potatoes earlier and soaking them in ice-cold water for at least 45 minutes before you cook them. However, you could always prepare the potatoes the night before, then store them in the refrigerator, ready to cook the following morning.

roasted potatoes on plate with fork on side

FAQs

What are the best potatoes for frying?

I've used russet potatoes in this recipe, but Yukon Gold or red potatoes would be great alternatives.

Why do you soak potatoes before air frying?

Soaking the potatoes before you fry them, whether in an air fryer, or a regular fryer. Soaking removes the starch from the potato. This helps the potatoes become lovely and crispy on the outside, and soft in the middle once fried.

What happens if you don't soak potatoes?

If you don't remove the excess starch from the potatoes, you risk them sticking together in the air fryer and they won't crisp up the same.

If you have tried this Air Fried Breakfast Potatoes recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

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4.91 from 10 votes

Air Fryer Roasted Potatoes

These Air Fryer Roasted Potatoes are crispy on the outside and tender on the inside, just as potatoes should be. They're seasoned to perfection and make a delightful side dish for any meal.

Prep Time5

Cook Time20

Soaking Time45

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: air fryer potatoes, air fryer roasted potatoes

Servings:

Calories: 170kcal

Author: Tanya

Ingredients

2 medium Russet Potatoes clean, scrubbed, and chopped into ½-inch cubes.
½ teaspoon salt or to taste
1 Tablespoon olive oil
¼ teaspoon garlic powder
2 Tablespoons chopped parsley for garnish

Instructions

Place potatoes in bowl and cover with ice cold water. Allow to soak for 45 minutes.
Remove potatoes from water and dry with paper towels. Add potatoes in dry bowl and add olive oil, salt, garlic powder. Stir potatoes ensuring that all pieces are covered in oil.
Place in air fryer basket. Cook at 400 degrees Farenheit 20-23 minutes, shaking the basket halfway through. Potatoes are done when they are golden brown on the outside and soft on the inside.
Top with parsley if desired.

Notes

You can do more or less potatoes in the Air Fryer. Cook time will remain the same, just ensure to shake halfway through.

Be careful not to overcrowd the air fryer basket. A single layer of potatoes is ideal but some overlap is ok. Shake the basket to ensure even cooking.

Nutrition

Calories: 170kcal

This post was originally published on June 19, 2018. It has been updated with new photos and information.

Pan Seared Chicken Breast (Juicy and Seasoned)

August 6, 2024 by Tanya 1 Comment

This Pan Seared Chicken Breast recipe is a simple yet flavorful way to cook chicken. With a crispy golden crust and juicy, tender interior, this dish will surely become a staple in your kitchen.

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

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

I love a good and simple cooking technique, and pan-searing chicken on the stovetop has to be one of the best. This juicy and flavorful chicken breast is great for a main dish with rice and sauteed spinach on the side. You can also incorporate the chicken into your favorite pasta dishes or salads. There are so many possibilities.

I keep it traditional with some old-school tips, like pounding the chicken breast before cooking. I also season the chicken (for flavor!) and sear it in a little bit of hot oil. This results in perfectly cooked chicken breasts every time.

Like my Pan-Seared steak recipe, this method is quick, easy, and perfect for any meal.

Why Pan-Searing?

Pan-searing is a great way to cook chicken on the stove, making it crispy on the outside and juicy on the inside, enhancing its natural flavors. It's an excellent choice for busy weeknights or whenever you want a healthy, delicious meal without too much fuss.

Ingredients Needed

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

Olive oil—or any other oil with a high-smoke point that is suitable for high-heat cooking, such as canola oil or vegetable oil.
Chicken breast—For this recipe, I use boneless, skinless chicken breasts that weigh about 6-8 ounces each. If they are larger than that, you'll want to split them in half.
Seasonings - salt, paprika, black pepper, and garlic powder. You can also use a preseasoned seasoning mix, like chicken seasoning or my all-purpose seasoning.

chicken breast, seasoning, and oil on ingredients with labels

Tools Needed

Large skillet, Cast Iron or Stainless Steel work best. You can also use a non-stick skillet if needed.
Paper Towels
Measuring Spoons
Plastic Wrap or Large Zip-Top Bag
Cutting Board
Meat Mallet or Rolling Pin
Tongs
Instant-Read Thermometer
Kitchen Timer or Cell phone timer app

How to Pan Sear Chicken Breast

Start by preparing the chicken by drying it with paper towels. Then, you'll want to pound the chicken by placing the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Place this on a cutting board and then gently pound them to an even thickness, about ½ inch thick. This ensures even cooking and helps prevent the chicken from drying out.

chicken breast being dried with paper towel

chicken breast being flattened with mallet

Season both sides generously with salt, paprika, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes to allow the flavors to meld.

Heat a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.

Place the chicken breasts in the pan and cook undisturbed for 4-5 minutes. This helps form a beautiful, golden-brown crust.

Flip the chicken and cook for 4-5 minutes more or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Cooking time may vary slightly depending on the thickness of your chicken breasts.

Transfer the chicken breasts to a plate and let them rest for 5 minutes. This allows the juices to be redistributed, ensuring each bite is juicy and tender.

Serve and enjoy. Feel free to squeeze fresh lemon juice over the chicken or garnish with chopped fresh herbs. Serve alongside your favorite sides, such as roasted vegetables or a crisp salad.

pan seared chicken breast in skillet after being sliced

How to store

To store pan-seared chicken breast, allow it to cool, then refrigerate in an airtight container for up to 3-4 days. For longer storage, wrap each piece tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

To warm up leftovers, gently heat on the stove or in the oven until the inside reaches 165°F (74°C) before eating.

What is the best pan for searing chicken?

Cast Iron Skillet or Stainless Steel Pan—these are your best bets for getting a good sear on chicken. You could use a non-stick pan, although the sear may not be as golden. However, it will get the job done. Just make sure your particular non-stick pan is suitable for high-heat cooking.

Tanya's Top Tips:

For the best flavor and texture, opt for organic or free-range chicken breasts. Choose chicken breasts between 6 and 8 ounces. If your chicken is larger than that, slice it in half.
Start with medium-high heat for a crispy crust. If your crust darkens too much, lower the heat to medium.
Always allow the chicken to rest after cooking. This step is crucial for juicy results.
Use a quick read thermometer - this is your best bet on making sure you don't overcook your chicken. I always pull the chicken when it's between 162-165 degrees Fahrenheit (74-74 degrees Celsius).
Add a bit of butter towards the end of cooking to coat your chicken breast for an additional flavor.

pan seared chicken breast filet in skillet garnished with parsley

Pairing Suggestions:

This pan-seared chicken pairs beautifully with a variety of side dishes. Consider serving it with:

Garlic Mashed Potatoes: Creamy and rich, they complement the savory chicken perfectly.
Asparagus: Light and fresh, asparagus adds a nice contrast to the dish.
Quinoa Salad: A healthy and colorful side that balances the meal.

FAQs

How do I prevent my chicken breast from drying out?

To prevent chicken breasts from drying out, make sure to pound them to an even thickness before cooking and use a meat thermometer to ensure they are cooked to exactly 165°F (74°C). Letting the chicken rest after cooking allows the juices to redistribute, keeping the meat moist and tender.

Print Recipe

5 from 1 vote

Pan-seared Chicken Breast

This Pan Seared Chicken Breast recipe is a simple yet flavorful way to cook chicken. With a crispy golden crust and juicy, tender interior, this dish will surely become a staple in your kitchen.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: American

Keyword: pan seared chicken breast

Servings: people

Calories: 450kcal

Author: Tanya

Ingredients

2 boneless and skinless chicken breast about 6-8 ounces each
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon garlic powder
3 Tablespoons olive oil

Instructions

Pat the chicken dry with paper towels. Then, place the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Place it on a cutting board and gently pound them to an even thickness, about ½ inch thick.
Season both sides generously with salt, paprika, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes to allow the flavors to meld.
Heat a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.
Place the chicken breasts in the pan and cook undisturbed for 4-5 minutes.Then, flip the chicken and continue cooking for 4-5 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Cooking time may vary slightly depending on the thickness of your chicken breasts.
Transfer the chicken breasts to a plate and let them rest for 5 minutes.

Notes

Feel free to squeeze fresh lemon juice over the chicken or garnish with chopped fresh herbs.
Serve alongside your favorite sides, such as roasted vegetables or a crisp salad.

Nutrition

Homemade Pecan Pie Recipe (Easy and Delicious)

August 5, 2024 by Tanya Leave a Comment

This Pecan Pie recipe is a delicious classic pie made with a custard base and topped with toasted pecans. Its rich, nutty flavor and buttery crust make it a favorite for holidays and special occasions.

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

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

The many pies I enjoy during the holidays get me excited. From my sweet potato pie to chess pie, a good slice of pie makes me feel warm and content. Pecan pie may seem intimidating, but it's easy to make and involves very little prep. It'll be ready for the oven in less than 15 minutes.

This recipe came about after I tried many pecan pie recipes and finally created my own that my whole family loves. I use chopped pecans, for that crispy yummy topping, and use maple syrup in the smooth pudding like base.

This Pecan pie does not use dark corn syrup like most recipes do. There is nothing wrong with corn syrup; I added maple syrup and prefer the flavor that this gives the pie.

Ingredients Needed

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

Pie crust (store-bought or homemade pie crust)
Chopped Pecans - You could also use pecan halves.
Butter – adds richness and flavor to the pie. I use unsalted butter.
Sweetners - Dark brown sugar and maple syrup – this adds depth of flavor to this pie. You can use light brown sugar if you prefer.
Large Eggs, Vanilla Extract, All -Purpose Flour, Salt - give structure and flavor to the pie.

ingredients for pecan pie laid out with labels

Tools Needed:

9-inch pie pan
Measuring cups and spoons
Mixing bowls (medium and large)
Whisk
Sifter
Spatula
Baking sheet
Aluminum foil (optional)

How to make a Pecan Pie

Preheat your oven to 325°F (165°C).

Roll out the pie crust and gently press it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Place the pie pan on a baking sheet.

Evenly distribute the chopped pecans across the bottom of the prepared pie crust.

In a large bowl, whisk the eggs until they are light and fluffy. Add the brown sugar, maple syrup, melted butter, vanilla extract, and salt to the whisked eggs. Stir until well combined.

Sift the flour into the wet ingredients and stir until just incorporated.

Pour the pecan pie filling mixture over the pecans in the pie crust. The pecans will rise to the top during baking.

pecan pie filling being poured into crust

Bake in the preheated oven for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the pie should reach 200°F (93°C).

Remove the pie from the oven and let it cool completely on a wire rack, preferably overnight. This will allow the filling to be set.

Once cooled, slice the pecan pie and enjoy! It's great to be served alone or with whipped cream or ice cream.

Storing and Freezing Pecan Pie

Pecan pie can be stored at room temperature for up to 2 days.
It can be frozen for up to 3 months, wrapped tightly in plastic wrap or aluminum foil.
To freeze, bake the pie as directed, then let it cool completely before wrapping and freezing.
To thaw, let the pie sit at room temperature for several hours or thaw it in the refrigerator overnight.

Variations and Substitutions

Replace the vanilla extract with 1 Tablespoon of bourbon.
You can use pecan halves instead of chopped for a different texture.

Tanya's Test Kitchen Tips

When testing this recipe, one thing I noted was the bake time, it can vary. Check the pie at 40 minutes. When baking, to determine doneness, jiggle the pie and see how much it jiggles. A slight wobble in the center is good, as it will continue to set as it cools, but too much jiggle means it needs more time in the oven.

Additionally, you must allow the pie to cool completely to ensure the filling is set. I prefer to bake this pie the night before I plan on serving it.

I hope you love this pecan pie recipe as much as we do. Looking for more pie recipes? Try these out:

If you’ve tried this recipe or any other on my blog, please rate it and leave a comment below! I love hearing from you and seeing how your dishes turn out. Happy baking!

Print Recipe

No ratings yet

Pecan Pie Recipe

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: pecan pie martini, pecan pie recipe

Servings: people

Calories: 919kcal

Author: Tanya

Ingredients

9 inch pie crust homemade or store bought
1 cup chopped pecans
3 large eggs
1 cup packed dark brown sugar
½ cup maple syrup I used golden maple syup
⅓ cup unsalted butter melted and slightly cooled
2 teaspoons vanilla extract
½ teaspoon salt
1 Tablespoon all-purpose flour

Instructions

Preheat your oven to 325°F (165°C).
Roll out the pie crust and gently press it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Place the pie pan on a baking sheet.
Evenly distribute the chopped pecans across the bottom of the prepared pie crust.
In a large bowl, whisk the eggs until they are light and fluffy.
Add the brown sugar, maple syrup, melted butter, vanilla extract, and salt to the whisked eggs. Stir until well combined.
Sift the flour into the wet ingredients and stir until just incorporated.
Pour the filling mixture over the pecans in the pie crust. The pecans will rise to the top during baking. Bake in the preheated oven for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the pie should reach 200°F (93°C).
Remove the pie from the oven and let it cool completely on a wire rack, preferably overnight. This will allow the filling to set properly.
Once cooled, slice the pecan pie and enjoy.

Notes

The filling will puff up and then deflate, and should still be slightly jiggly in the center when done.
The internal temperature of the pie should reach 200°F (93°C).
Chill before serving: Refrigerate the pie thoroughly for easier slicing.

Nutrition

Oven Baked Beef Ribs (Tender & Juicy)

July 30, 2024 by Tanya 2 Comments

My Oven Baked Beef Ribs recipe is a family favorite recipe. I show you how to cook beef ribs in the oven in just a few simple steps with only 3 ingredients, beef ribs, bbq seasoning and bbq sauce. The result is sweet and sticky BBQ Beef Ribs with tender and delicious meat.

white serving platter filled with oven baked beef ribs

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

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

Oven-baked beef ribs are so easy to cook, as the hands-on prep time is minimal. With this recipe, the oven really does all the hard work for you.

Low and slow is the perfect way to cook beef ribs in the oven. Once you've removed the membrane, season the beef ribs with BBQ seasoning, then cook them in the oven for 3 hours. After a quick glaze with your favorite BBQ sauce, they're placed back under the broiler for 5 minutes to caramelize and become crispy around the edges.

If you love ribs try these delicious recipes, my Braised Beef Short Ribs, or my BBQ Air Fryer Pork Ribs.

Ingredients

Here's what you will need to make bbq beef ribs:

Beef ribs - I use 6 pounds of beef ribs to serve 8.
BBQ Seasoning - use any brand of bbq seasoning, or try making your own Homemade BBQ seasoning.
BBQ Sauce - use any variety of bbq sauce or my Homemade bbq sauce.

How to cook beef ribs in the oven

Preheat the oven to 275 degrees Fahrenheit (135°C).

Remove the membrane from the back of the ribs. Season both sides of the ribs with bbq seasoning.

rack of beef ribs with the membrane being removed

Place the ribs in a large baking dish or roasting pan and cover the pan with foil.

roasting pan with rack of beef ribs coated in bbq seasoning

Bake for 2 hours and 45 minutes to 3 hours, or until the meat is tender.

roasting pan with cooked beef ribs coated in bbq seasoning

Remove the ribs from the oven, remove the foil, and brush the ribs with your favorite bbq sauce.

foil lined roasting pan with baked beef ribs coated in bbq sauce

Increase the heat to broil.

Return the ribs to the oven and broil for 4-5 minutes, until the sauce has caramelized and the edges are crispy.

foil line roasting pan filled with oven baked beef ribs

Remove from the oven.

Let the ribs cool a little before slicing and serving.

Expert Tips

These tips will help you make the best oven-baked beef ribs you've ever tried.

For the best flavor, take time to properly season the ribs, rubbing the bbq seasoning over the entire set of ribs, front and back.
This recipe is easily doubled up to serve a larger group of diners, as the cooking time for the ribs will remain the same for more or fewer ribs.
The ribs should reach a temperature of 190 degrees Fahrenheit to 200 degrees Fahrenheit after baking and before broiling. This will result in tender ribs.
For ease, I recommend using a quick-read thermometer to check the internal temperature of the ribs.
Allow the ribs to cool a little before serving, otherwise, you risk burning as the bbq sauce will be molten hot!

close up image of white serving platter of oven baked beef ribs

Flavor variations

I've used a bbq seasoning, but you can use any dry rub blend to season the beef ribs. I find rubs more flavorful than just salt and pepper when it comes to ribs.
Use any variety of bbq sauce; for example, for a really smoky flavor, use chipotle bbq sauce. Or try my jerk bbq sauce if you like that Caribbean flavor.
If you like a little chili heat, add some red pepper flakes or chili powder to bbq seasoning or some of your favorite hot sauce to the bbq sauce.
Try an Asian twist and swap the bbq sauce for hoisin or plum sauce.

What to serve with Beef Ribs in BBQ Sauce

These ribs make a delicious meal with a few easy vegetable side dishes served alongside. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.

Should beef ribs fall off the bone?

The answer to this question depends on personal preference. Some people prefer their beef ribs to be fall-off-the-bone tender, while others prefer to have a bit of chew. I prefer my beef ribs to be tender, and moist and pull away from the bone easily.

If you prefer fall-off-the-bone ribs, cook them longer in the oven while they are covered in foil.

How to store

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the ribs into a hot oven to warm through.

To freeze: Once cooked and cooled, place the bbq ribs into an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.

FAQs

Why remove the membrane from beef ribs?

Removing the membrane (silver skin) from beef ribs is recommended as it can make them more tender and easier to eat. It can also help smoke and seasoning penetrate the meat more evenly for a more flavorful final product.

How long does it take to cook ribs in the oven?

I like to cook ribs low and slow, so the meat is tender. Cook for 2 hour 45 minutes to 3 hours at 275 degrees Fahrenheit (135C).

What is the difference between beef ribs and beef short ribs?

The back ribs that I have used in this recipe are cut from the upper back of the cow, and the meat is between the bones. Whereas beef short ribs are cut from the lower section of the rib cage, beneath the back ribs, and with this cut, the meat sits on top of the bones.

Should I cover the beef ribs with foil while baking them in the oven?

Yes, it's generally a good idea to cover beef ribs with foil while baking them in the oven. This will help to keep the meat moist and tender by trapping in steam and preventing it from drying out.

If you have tried this Oven Baked Beef Ribs recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

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4.88 from 8 votes

Oven Baked Beef Ribs

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Keyword: bbq beef ribs, beef ribs, beef ribs in oven, how to cook beef ribs in the oven, oven baked beef ribs, oven baked ribs, slow cook beef ribs in oven

Servings:

Calories: 511kcal

Author: Tanya

Equipment

Ingredients

6 lbs beef ribs patted dry
3.5 tablespoon bbq seasoning
1 cup bbq sauce

Instructions

Preheat the oven to 275 degrees Fahrenheit (135C).
Remove the membrane from the back of the ribs. Season both sides of the ribs with bbq seasoning.
Place the ribs in a large baking dish or roasting pan and cover the pan with foil. Bake for 2 hours and 45 minutes to 3 hours, or until the meat is tender.
Remove the ribs from the oven, remove the foil and brush the ribs with your favorite bbq sauce.
Increase the heat to broil.
Return the ribs to the oven and broil for 4-5 minutes, until the sauce has caramelized and the edges are crispy. Remove from the oven.
Let the ribs cool a little before serving.

Notes

The cook time for the ribs will remain the same for more or fewer ribs.
The ribs should reach a temperature of 190F to 200F after baking, and before broiling. This will result in tender ribs.
Use a quick read thermometer to check the internal temperature of the ribs.

Nutrition

This post was originally published on March 22, 2023.

Air Fryer Fried Green Tomatoes

July 29, 2024 by Tanya 2 Comments

These Air Fryer Fried Green Tomatoes are the perfect Southern appetizer or side dish you can easily make at home. They have a flavorful coating outside and tangy inside, making these air-fried green tomatoes a perfect addition to any meal.

air fryer fried green tomatoes on white plate with green tomatoes in back

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

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

Living in the South, I've eaten so many fried green tomatoes that I'm surprised it's taken me so long to write a blog post about them. Fried Green Tomatoes are a specialty, as they showcase the unique ability to transform simple green tomatoes into a mouthwatering treat.

Traditionally, people dredge green tomatoes in egg wash, flour, and cornmeal and then fry them in oil until the outside is crisp. If you've been following me, you know I'll use the air fryer rather than frying in oil if it gives similar results to frying.

Of course, if you don't have an air fryer, feel free to pan-fry these in some oil until they are golden brown on both sides.

If you love Southern tomato recipes, you'll love this classic Southern Tomato Sandwich.

Ingredients Needed

Ingredient Amounts and full recipe instructions are in Printable Recipe Card at the bottom of the post.

Green tomatoes - The main ingredient. Green tomatoes are unripe tomatoes that are firm and have a tangier taste than ripe red tomatoes.
Kosher Salt - Used to draw out moisture from the tomatoes and enhance overall flavor.
Cornmeal and all-purpose flour - This combination gives the tomatoes a crispy, crunchy coating.
Eggs and hot sauce - The eggs act as a binder while the hot sauce provides flavor. Use a mild hot sauce for the best results.
Paprika, garlic powder, and seasoned salt - To season the dish.
Cooking spray - To lightly spray the tomatoes so they become crispy and golden brown

fried green tomatoes with ingredients written on that say all-purpose flour, cornmeal, hot sauce, paprika, garlic powder, seasoned salt, green tomatoes, salt, cooking spray

Tools Needed

Air fryer
Sharp knife
Cutting board
3 shallow bowls
Whisk
Paper towels
Cooking spray

How to Make Air Fryer Fried Green Tomatoes

Prep your tomatoes by slicing your green tomatoes into ¼-inch thick slices. Sprinkle them lightly with salt and let them sit for 15-20 minutes. This helps draw out any excess moisture. Pat the slices dry with a paper towel before moving on to the next step.

Set up your dredging station. You'll need two shallow bowls. In one bowl, whisk together the eggs and hot sauce. Combine the flour, cornmeal, paprika, garlic powder, and seasoned salt in another bowl.

sliced tomatoes with cutting board with salt on them

sliced green tomatoes om board, in hot sauce and egg mixture, and cornmeal and flour mixture

Dip each tomato slice into the egg mixture first, then into the flour mixture, making sure each slice is well-coated on both sides.

Preheat the air fryer to 400°F (200°C). Once preheated, place the breaded tomato slices into the basket in a single layer, ensuring they don’t overlap. Air fry for 5 minutes. Open the basket, spray the tomatoes with cooking spray, flip them over, spray the other side with cooking spray, then close the basket and cook for another 5 minutes.

fried green tomatoes in air fryer basket

cooked fried green tomatoes in air fryer basket

Remove the tomatoes from the basket. Cook the remaining tomatoes in batches after dredging.

Serve as is or with your favorite dipping sauce.

Make ahead and Storage Options

These are best served hot and fresh when made. However, if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back into the air fryer at 360°F (182.22°C) for a few minutes until heated through and crispy.

What to serve these with?

I love to eat these for breakfast, on the side of scrambled eggs and bacon. You can also serve them as an appetizer or snack, on a BLT, or as the tomato in a tomato sandwich.

air fryer fried green tomato with one bite taken out

Tanya's Top Tips and Tricks

Slice the tomatoes into ¼-inch pieces. Any thicker than this and they may not cook evenly.
These taste amazing with remoulade sauce, ranch, or spicy mayo.
If you prefer a thicker, crunchy/crispy crust, use seasoned panko breadcrumbs rather than the cornmeal and flour mixture.
I use a hot sauce that isn't too spicy in this recipe. Stick to a mild hot sauce for the best flavor without overpowering the dish with too much heat.

Frequently Asked Questions

What Are Green Tomatoes?

Green tomatoes are unripe tomatoes that have not yet turned red. They are firm and have a tart, slightly tangy flavor, which makes them ideal for frying.

Can I Use Red Tomatoes Instead of Green?

I don't recommend it. Green tomatoes are firmer and hold up better during cooking. They provide that perfect tartness, which is key to this dish.

Do I Need to Peel the Tomatoes?

Nope! The skin helps keep the tomato intact and adds a bit of extra texture.

Can I Make These Gluten-Free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend.

I hope you love these fried green tomatoes as much as we do. Looking for More Southern Appetizers? Try These Out:

If you’ve tried this recipe or any other on my blog, please rate it and leave a comment below! I love hearing from you and seeing how your dishes turn out. Happy cooking!

Print Recipe

5 from 1 vote

Air Fryer Fried Green Tomatoes

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: American

Keyword: air fried green tomatoes, air fryer fried green tomatoes

Servings: people

Calories: 288kcal

Author: Tanya

Ingredients

2 large green tomatoes
½ teaspoon Kosher Salt
1 cup very fine cornmeal
¾ cup all-purpose flour
2 large eggs beaten
2 Tablespoon hot sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon seasoned salt
Cooking spray

Instructions

Slice tomatoes into ¼-inch thick slices, sprinkle with salt, and rest for 15-20 minutes. Pat dry.
Meanwhile, set up a dredging station with two bowls, eggs & hot sauce in one bowl, cornmeal, flour & seasonings in another.
Dip each tomato slice in egg mixture, then flour mixture, making sure each slice is coated on both sides.
Preheat the air fryer to 400°F (200°C). Arrange tomato slices in a single layer in the air fryer basket.
Air fry for 5 minutes. Open the basket and spray the slices; flip the slices and spray the other side with cooking spray.
Close the basket and air fry for another 5 minutes, or until golden brown and crispy. Continue to cook the remainder of the slices in batches,
Serve hot with your favorite dipping sauce.

Notes

Slice the tomatoes into ¼-inch pieces. If they are any thicker than this, they may not cook evenly.

Nutrition

The Easiest Baked Chicken Leg Quarters Recipe

July 26, 2024 by Tanya 2 Comments

These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.

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

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

Sometimes, simplicity is best, and it doesn't get much easier than seasoning chicken and baking it in the oven. This simple yet delicious recipe is always on our meal plan, mainly because it's so easy to prepare and always turns out perfectly. Who doesn't love crispy baked chicken?

For this recipe, I use a premade seasonings for ease. It can be homemade or your favorite store-bought brand. It's all about personal preference and what works best for you and your family.

Depending on how I season my chicken, I tend to bake these in a 13x9 pan and use the drippings to make gravy. Talk about a delicious home-cooked meal. You could add some cut-up potatoes and carrots to get a full meal in one dish.

If you love easy oven-baked recipes, try my oven-baked fish.

Ingredients You'll Need

Ingredient Amounts and full recipe instructions are in Printable Recipe Card at the bottom of the post.

Chicken leg quarters - skin on, bone-in.
Olive oil - to help the seasoning stick to the chicken and help it brown in the oven.
All-purpose seasoning - or any seasoning blend you prefer. Even just salt and pepper will do. Some other favorites are chicken seasoning or lemon pepper.

ingredients for baked chicken leg quarters, chicken legs, olive oil, and all-purpose seasoning

Tools You'll Need

large baking dish or baking sheet lined with foil
Paper towels
Meat thermometer
Tongs

How to Make Oven Baked Chicken Quarters

Preheat your oven to 400°F (200°C). A hot oven is crucial for getting that crispy skin we all love.

Place the seasoned chicken quarters in the baking dish or on a sheet pan. Make sure they’re not touching too much—this helps them cook evenly.

Pat the chicken quarters dry with paper towels. Rub the olive oil all over the chicken quarters, making sure to coat both sides. Then sprinkle the all-purpose seasoning evenly over the chicken. Use your hands to season under the skin for an extra flavor boost.

putting olive oil over the chicken while it's in the baking pan

Let the chicken marinate for 15 minutes while the oven is preheating.

Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 170°F (77°C) and the skin is crispy and golden brown. Use a quick-read meat thermometer to be sure.

raw seasoned chicken in pan before baking

Remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, making for an even juicier bite.

Serve and enjoy! 🙂

baked chicken leg quarters in baking pan

How to Store Leftovers

Refrigerate: Place the chicken in an airtight container and store it in the fridge for up to 3 days.
Freeze: You can also freeze the chicken for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag.

Reheat in the oven at 350°F (175°C) until warmed through to enjoy them just like the first day.

What should I serve this with?

So many things, here are a few of our favorites:

Why use chicken leg quarters?

Chicken quarters are the thigh, leg, and part of the backbone of a chicken, offering flavorful dark meat that stays moist during cooking. They are also cost-effective, making them a great choice for budget-friendly and delicious meals. Plus, they are incredibly hard to overcook.

Tanya's Top Tips

If you’re short on time, you can increase the oven temperature to 425°F (220°C) and reduce the cooking time by about 10 minutes.
If you've got time or plan ahead, season the chicken and allow it to marinate the fridge overnight.
Always allow the chicken to rest before serving—it makes all the difference!
Use an instant read thermometer to check the temperature.

Oven Baked Chicken Leg Quarters

These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Keyword: baked chicken leg quarters

Servings: people

Calories: 398kcal

Author: Tanya

Ingredients

4 chicken quarters thighs and drumsticks, about 2 pounds
2 Tablespoons olive oil
2 Tablespoons all-purpose seasoning

Instructions

Preheat your oven to 400°F (200°C). Pat the chicken quarters dry with paper towels. Place the seasoned chicken quarters in a baking dish or on a sheet pan, ensuring they are not touching too much.
Rub olive oil all over the chicken quarters, coating both sides.
Sprinkle all-purpose seasoning evenly over the chicken. Season under the skin for extra flavor.
Let the chicken sit for 15 minutes while the oven preheats.
Bake in the preheated oven for 45-50 minutes, until the internal temperature reaches 170°F (77°C) and the skin is crispy and golden brown.
Remove the chicken from the oven and let it rest for 5-10 minutes.
Serve and enjoy!

Notes

For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking, keeping a close eye on it to prevent burning.
Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition

Creamy Stovetop Mac and Cheese

July 25, 2024 by Tanya 2 Comments

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl full of cheesy goodness ready in no time.

stovetop mac and cheese in a pot with spoon sticking out

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

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

I've always been a mac and cheese fanatic, experimenting with everything from baked mac and cheese made with Velveeta to BBQ macaroni and cheese. Over the years, I've perfected many recipes, but I am always looking for new twists on this classic dish.

This stovetop version stands out because it’s incredibly simple—no need to make a roux or drain the noodles. Just add ingredients to the pot and watch as the magic happens.

During my research, I stumbled upon a recipe from Serious Eats that uses evaporated milk for the cheese sauce and boils the noodles in very little water until it's all absorbed. It worked perfectly, but I couldn't resist adding my spin by increasing the cheese (because you can never have too much cheese), using two kinds of cheese, and incorporating mustard powder for an extra kick.

If you love easy mac and cheese recipes, don't miss my air fryer mac and cheese or my slow cooker mac and cheese.

Ingredients for Creamy Stovetop Mac and Cheese (Ingredient Amounts in Recipe Card Below)

Elbow macaroni - or any pasta of your choice.
Water and salt - to cook the pasta.
Evaporated milk - allows the sauce to be smooth and creamy without making a roux,
Sharp cheddar and Gruyère cheese - I use two varieties of cheese, sharp cheddar and Gruyère. Freshly grated works best here.
Mustard powder - for flavor and to help create a smooth sauce.

ingredient for mac and cheese with labels

Tools Needed

4-quart pot or skillet
Grater/shredder
Measuring cups and spoons
Wooden spoon or spatula

How to Make Stovetop Mac and Cheese

Step 1: Gather Your Ingredients

Make sure you have all your ingredients ready. Especially shred the cheese beforehand to avoid using pre-shredded cheese, which often contains additives that hinder melting.

Step 2: Cook the Pasta

Place the elbow macaroni in a 4-quart pot or skillet. Add just enough water to cover the pasta (about 2 cups, depending on the pot and pasta size) and a pinch of salt. Ensure the pasta is fully submerged.

Bring the water to a boil over medium-high heat, stirring occasionally, until the water is mostly absorbed and the pasta is almost al dente, about 6 minutes.

Step 3: Prepare the Cheese Sauce in the pot with the Pasta

Once the pasta is cooked and the water is mostly absorbed, pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.

Once boiling, remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.

cheese on top of macaroni with spoon sticking out

Step 4: Serve

Serve the mac and cheese hot. Enjoy 🙂

macaroni in pot after cheese has been stirred in

Make Ahead and Storage

This stovetop mac and cheese can be prepared and stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk to maintain creaminess. I do not recommend freezing this as the texture of the cheese sauce can become grainy and separated upon thawing and reheating.

Variations

Cheese Varieties: Experiment with cheeses like Monterey Jack, Parmesan, or Gouda for unique flavors.
Protein Additions: Add cooked chicken, bacon, or hot dogs for a heartier meal.
Vegetable Add-ins: Stir in broccoli, peas, or sautéed spinach for added nutrition.
Seasoning Twists: Enhance flavor with garlic powder, black pepper, or a dash of hot sauce.

Tanya's Top Tips

Cheese Addition: Always add the cheese after removing the mac and cheese from the heat to avoid a grainy sauce. The hot noodles and milk will melt the sauce.
Sauce Thickening: When you initially make this, the sauce will be thin. Trust the process, as the cheese sauce will thicken up.

Common Questions

How does this compare to boxed mac and cheese?

This stovetop mac and cheese has a richer, creamier sauce than most boxed versions, making it a more luxurious experience.

Can I use pre-shredded cheese?

While convenient, pre-shredded cheese often contains anti-caking agents that can affect the texture of the sauce. Freshly grated cheese is recommended for the best results.

I hope you like this creamy stovetop mac and cheese recipe as much as we do. If you're looking for meals to serve this with, check these out:

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5 from 1 vote

Stovetop Mac and Cheese

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl of cheesy goodness ready in no time.

Prep Time5

Cook Time12

Total Time17

Course: Side Dish

Cuisine: American

Keyword: stovetop mac and cheese, stovetop macaroni and cheese

Servings: people

Calories: 675kcal

Author: Tanya

Ingredients

8 ounces elbow macaroni or any pasta of your choice
Pinch of salt
8 ounces sharp cheddar cheese shredded
4 ounces Gruyere shredded
12 ounce can of evaporated milk
½ teaspoon mustard powder

Instructions

Place the elbow macaroni (or any pasta of your choice) in a 4-quart pot or medium skillet.
Add just enough water to cover the pasta (about 2 cups, depending on the size of your pot and pasta). Make sure the pasta is fully submerged.
Bring the water to a boil over medium-high heat. Let the pasta simmer, stirring occasionally, until the water is mostly absorbed and the pasta is cooked to almost al dente, about 6 minutes.
Pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.
Remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.
Serve the mac and cheese hot.

Notes

Feel free to experiment with different cheeses, such as Gruyère, Parmesan, or Gouda, for a unique flavor.
You can also add mix-ins like cooked bacon, caramelized onions, or sautéed spinach for added texture and flavor.

Nutrition

Pressure Cooker Collard Greens Recipe (Southern-Style)

July 23, 2024 by Tanya 121 Comments

These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time than the stove top method. Now you can enjoy collard greens any day of the week!

collard greens in plate with bottom of instant pot in background

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

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

If you live in the South, then you know all about the amazing way collard greens are cooked down here. For me, southern style collard greens are like a dream come true. In fact, it’s a must item I have to have on my Thanksgiving plate. I avoided making it at home for the longest time because of how long the process was of making the greens.

First, it took so much time to do the soaking and washing. Then, it took hours of cooking it on the stove to make sure they were tender. Then, there’s the smell...that good ol’ stinky collard greens smell. Yea, these were the reasons why I avoided cooking collards at home for the longest.

But the Instant Pot Electric Pressure Cooker came to the rescue and now I can make collards in less than an hour! I’m sharing my one pot collard green recipe that can be made with little to no effort while you prepare the rest of your dinner. Lookout Thanksgiving, my collards are going to be the easiest thing you make.

If you like these collard greens, try my slow cooker collard greens or my collard green soup.

Ingredients Needed

For the potlikker/ broth - smoked turkey leg, onion, garlic, chicken broth, red pepper flakes, and apple cider vinegar
Fresh Collard greens - chopped. I like buying pre-chopped bags, or you can buy and cut the fresh collards into 1-inch pieces.

How to make Pressure Cooker Collard Greens

Add smoked turkey leg, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker.

first four ingredients in the instant pot

Then add collard greens on top, pushing down so that the greens are not sticking out the pressure cooker.

Place lid on pressure cooker, making sure the valve is set to “Sealing.” Pressure cook on high pressure for 35 minutes.

Once time is up, do a quick release by switching the valve to “Venting.”

Open lid and remove turkey leg from pressure cooker. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.

Add Apple cider vinegar to the collards and stir.

finished pressure cooker collard greens in instant pot

Make ahead and storage options

These greens are great for making ahead of time. Store the greens and the broth in an airtight container in the refrigerator for 3-4 days. They can also be frozen for 3-6 months.

Why you should eat more Collard Greens

Collard greens are full of many essential vitamins and have great health benefits. They are also delicious when prepared right and are a great way to introduce kids to vegetables. My 10-year-old loves these southern-style collard greens, so I often make them.

Fresh or bagged Collards, which to use?

I’ve made this recipe with fresh collards and the collard greens you find in a bag in the store. Guess what the difference was? Nothing...except the price and convenience. The bag was about 2 dollars more than I spent on the fresh collards, but it was much more convenient.

What makes these pressure cooker Collard Greens so Flavorful?

That good ol' turkey leg. I like to add a fully cooked smoked turkey leg to the Instant Pot Pressure Cooker. You can find these in any grocery store. It brings so much flavor to the collards. I don't even add salt when I prepare this recipe. It's just not needed.

How long to cook collard greens in the Pressure Cooker

I prepared this recipe in my 6qt Instant Pot electric pressure cooker. The pressure cook time for this recipe as written is 35 minutes. That is the perfect amount of time to allow the turkey leg meat to fall off the bone and to have the collards soften without turning to mush. If preparing this recipe without the turkey leg, adjust the pressure cook time to 25 minutes.

Cooking collard greens in your pressure cooker is so easy it should be done more often.

Looking for more Side Dishes? Try these out:

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4.85 from 58 votes

Southern Style Pressure Cooker Collard Greens

These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time than the stove top method. Now you can enjoy collard greens any day of the week!

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: American

Keyword: pressure cooker collard greens

Servings: people

Calories: 203kcal

Author: Tanya

Ingredients

1 smoked turkey leg fully cooked
1 cup onion chopped
3 cloves garlic minced
1 ½ cups chicken broth
1 lb bag collard greens
¼ teaspoon red pepper flakes
1 Tablespoon Apple Cider Vinegar

Instructions

Add smoked turkey leg, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker. Then add collard greens on top, pushing down so that the greens are not sticking out the pressure cooker.
Place lid on pressure cooker, making sure the valve is set to “Sealing.”
Pressure cook on high pressure for 35 minutes.
Once time is up, do a quick release by switching the valve to “Venting.”
Open lid and remove turkey leg from pressure cooker. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.
Add Apple cider vinegar to the collards and stir.
Enjoy 🙂

Video

Notes

To make this dish vegetarian, use vegetable broth and adjust the pressure cook time to 25 minutes.
This recipe was prepared in a 6qt Instant Pot. Please adjust accordingly for 3qt and 8qt models.

Nutrition

This post was originally published on August 7, 2018. It has been updated with new helpful information and tips.

Southside Cocktail Recipe (Classic Gin Cocktail)

July 22, 2024 by Tanya Leave a Comment

This Southside cocktail is a tasty and sophisticated drink with a gin base, mint leaves, and citrus juice for a refreshing flavor. It is a great option if you want to impress guests or relax after a long day.

southside cocktail in glass with mint on side and gin bottle in corner

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

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

I like gin cocktails, and I've been exploring a few of the classics, like the Bee's Knees cocktail, the Pink Lady, and the French 75. So once I stumbled on the Southside on a restaurant menu, I had to try it. The combination of flavors immediately hooked me, and I appreciated how well they complemented each other. It's now one of my go-to cocktails, and I love making it at home for friends and family.

But what makes the Southside stand out? The key is in its simplicity. With only a few ingredients, this cocktail allows the flavors to shine. You'll like this one if you're a fan of mint and a light and refreshing drink.

The classic Southside cocktail uses lemon juice, which I included in this recipe. However, you can also substitute lime juice, which I often do, for a tangier and slightly sweeter taste.

Ingredients Needed

Fresh Mint Leaves: Adds a cool, fresh flavor.
Gin: The main alcohol, with a hint of herbs.
Lemon or Lime Juice: Brings a tart, citrusy taste.
Simple Syrup: Sweetens the drink.

ingredients for the southside cocktail on table

Tools Needed

Cocktail shaker
Muddler or spoon for mashing mint leaves
Martini glass or coupe glass

Instructions

In a cocktail shaker, add 6 to 8 fresh mint leaves and gently muddle them to release the oils.

Add gin, lemon or lime juice, and simple syrup to the shaker with ice.

Shake vigorously until well-chilled, about 15-20 seconds.

Strain the mixture into a chilled martini or coupe glass.

cocktail in cocktail shaker being shaken

Garnish with a sprig of fresh mint if desired.

southside cocktail in glass with mint on side

Tanya's Top Tips for Making the Perfect Southside Cocktail

Use Fresh Ingredients: The freshness of the mint leaves and citrus juice can make all the difference. Always opt for fresh mint and freshly squeezed lemon or lime juice to get the best flavors.
Quality of Gin: Because the Southside is a gin-forward cocktail, the type of gin you use will greatly influence the taste. Go for a high-quality gin with botanical notes that complement the mint and citrus. I tend to use Bombay Sapphire.
Muddling Technique: Gently muddle the mint leaves to release their oils without tearing them into small pieces. This will give your cocktail a fresh minty aroma without any bitterness.
Proper Shaking: Shake the cocktail well, like using some force, to ensure all the ingredients are thoroughly mixed and chilled. Once you pour the cocktail, you'll notice a few bits of mint go through the strainer. That's exactly what you want; it's delish!
Glass Choice: Serve your Southside in a martini or coupe glass for a classic touch. Chilling the glass beforehand will keep your cocktail colder for longer.
Add a mint sprig to your drink for a beautiful look and a stronger mint smell while you sip.

Common Questions About the Southside Cocktail

What type of gin works best for a Southside cocktail?

Any high-quality gin will work. I usually grab Bombay Sapphire, but I've also used Indoggo Strawberry Gin, which was delicious.

Can I use dried mint instead of fresh mint leaves?

I don't recommend using dried mint in this drink.

Is it better to use lemon juice or lime juice?

Both lemon and lime juice work well in a Southside cocktail. Lemon juice provides a more classic and balanced tartness, while lime juice offers a tangier and slightly sweeter taste. Feel free to experiment with both to see which you prefer!

Can I make a non-alcoholic version of the Southside?

Absolutely! For a non-alcoholic Southside, you can replace the gin with a non-alcoholic spirit or a mix of club soda and tonic water. The essential elements are the mint, citrus, and simple syrup, which will still impart a delightful, refreshing taste.

What is the history of the Southside cocktail?

The Southside cocktail's origins are somewhat murky, but it is believed to have gained popularity during the Prohibition era. Some legends suggest it was a favorite among gangsters in Chicago's South Side. Others trace it back to the Southside Sportsmen's Club on Long Island. Regardless of its history, its enduring appeal lies in its refreshing simplicity and balanced flavors.

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

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Southside Cocktail

Prep Time5

Total Time5

Course: Cocktails

Cuisine: American

Keyword: southside cocktail, southside cocktail recipe

Servings: person

Calories: 218kcal

Author: Tanya

Ingredients

6-8 fresh mint leaves
2 ounces gin
1 ounce fresh lemon juice or lime juice
1 ounce simple syrup or to taste

Instructions

Gently muddle the mint leaves in a cocktail shaker.
Add the gin, lemon juice, and simple syrup.
Fill the shaker with ice and shake until well-chilled, about 15-20 seconds.
Strain into a chilled coupe glass. Garnish with a mint sprig.

Notes

Adjust the amount of simple syrup to your desired sweetness.
For a fun twist, try using flavored gin, such as strawberry or elderflower.
Feel free to substitute vodka for gin in this recipe.

Nutrition